MINT DISHES RECIPES

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CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT



Chocolate Mint Brownies Recipe: How to Make It image

One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
TOPPING:
1 package (10 ounces) mint chocolate chips
1/2 cup plus 1 tablespoon butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Nutrition Facts : Calories 105 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

PEA & MINT SOUP RECIPE - BBC GOOD FOOD



Pea & mint soup recipe - BBC Good Food image

A superhealthy starter or snack that's great hot or cold

Provided by Maxine Clark

Categories     Dinner, Lunch, Snack, Soup, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

Steps:

  • Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes – no longer, or you will lose the lovely fresh flavour of the peas.
  • Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  • To serve the soup cold, cool quickly, then chill – you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  • Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Nutrition Facts : Calories 108 calories, FatContent 1 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 1.6 grams sugar, FiberContent 4 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.84 milligram of sodium

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