Double Layered Mint Chocolate Cake
FILLING: (Must be made one day ahead of cake.)
2 whole eggs
4 eggs separated
1 1/2 bags mint chocolate chips (14 oz. bags)
½ cup crumbled Thin Mint Cookies
2 cups whipping cream, whipped with 1 teaspoon vanilla
extract and 1/4 cup powdered sugar
Whip egg whites and set aside. Whip cream with
powdered sugar and vanilla and set aside. Melt chocolate
chips in double boiler (or on medium in the microwave
stirring after each minute). Mix whole eggs and egg
yolks with the melted chocolate using wire whisk. Whip a
scoop of whipped cream into the chocolate mixture to
lighten the chocolate. Fold egg whites, Cookies and
whipped cream into the chocolate mixture alternately.
Refrigerate overnight.
CAKE
2 cups flour
1 cup of crumbled Thin Mint cookies
2 cups sugar
3/4 cup cocoa
1-1/2 teaspoons baking soda 1-1/2 teaspoons baking
powder
1/4 teaspoon salt 2
eggs
1 cup whole milk 1/2
cup oil
2 teaspoons vanilla 1
cup boiling water
Preparation
Preheat oven to 350 degrees F. Grease and dust with
cocoa two 9" layer cake pans. Set aside. In large bowl,
combine flour, sugar, cocoa, baking powder, baking soda,
and salt. Stir with wire whisk until blended. Add eggs,
milk, oil, and vanilla and beat well with wire whisk or
mixer until combined, about 2 minutes. While beating,
heat water in microwave oven to boiling. Stir boiling
water into cake batter. Fold cookies into batter then
pour the batter into the two prepared pans evenly. Bake
at 350 degrees F for 30-35 minutes or until cake pulls
away from sides of pan. Cool 5 minutes, then remove
from pans and cool completely on wire racks.
Putting cake together: Place one cake with flat end
up on preferred cake dish and spread filling. Add second
cake on top of filling with flat end up, at this point
prepare icing. Spread icing accordingly.
Chocolate Fudge Icing (Make icing last)
2 cups granulated sugar
1/2 cup cocoa
1/2 cup milk
6 tablespoons margarine
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Mix sugar, cocoa, milk, margarine and corn syrup. Slowly
bring to a full boil. Let boil for 1 minute. Add vanilla
extract. Cool and beat with mixer until mixture is of
spreading consistency. Spread quickly. Be creative;
decorative cake after icing Use crumb cookie, Optional.
Creamy Cups
14 Thin Mint Cookies
1 package of cream cheese, softened
2 cups whipped topping
Place one cookie in the bottom of 12 baking cups (the
metallic ones work best). Break up the other 2 cookies
and set aside. In a large bowl whip the cream cheese
until it is light and fluffy. Stir in 1 cup of whipped
topping. Place a large scoop of the mixture on each
cookie and chill for at least 2 hours. Right before
serving, top with the extra whipped cream and crushed
cookies.
Lemonade Cake with Thin Mints
CAKE
½ pound butter, room temperature
2 cups sugar
4 large eggs, room temperature
¼ cup grated lemon zest
1 ¼ cups all-purpose flour
1 box Lemonade cookies, ground to consistency of flour
(yields 2 cups)
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup freshly squeezed lemon juice
5/8 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1 sleeve Thin Mint cookies, chopped to size of chocolate
chips, dusted in flour
SYRUP
¼ cup sugar
¼ cup freshly squeezed lemon juice
FROSTING
1 sleeve Thin Mint cookies, ground to consistency of
flour
½ cup heavy whipping cream
GARNISH
3-4 cookies crushed Lemonade cookies
Preheat the oven to 350 degrees. Grease and flour a
10-inch Bundt pan. Cream together the butter and sugar
in an electric mixer for 5 minutes. Add eggs to mixer,
one at a time, then the lemon zest. Sift together ground
Lemonade cookies, flour, baking powder, baking soda, and
salt in a large bowl. In another bowl, combine lemon
juice, buttermilk and vanilla. Add the Lemonade cookie
flour and buttermilk mixtures alternately in thirds to
the creamed butter, beginning and ending with the
Lemonade cookie flour. Toss the chopped Thin Mint pieces
with flour and add to the batter. Pour into the pan,
smooth on top, and bake for 50 minutes (45 minutes to
one hour). Let cake cool on wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan, over
medium-low heat, cook the sugar and the lemon juice
until the sugar dissolves. Remove the cake from the pan,
set it on the rack over a tray and spoon the syrup over
the cake. For the icing, melt the ground Thin Mint
cookies and heavy cream in a saucepan, stirring until
the icing is warm and smooth consistency. Take off the
heat, let cool slightly until consistency of honey.
Drizzle over top of cool cake. Garnish cake with crushed
Lemonade cookies on top.
Thin Mint Mini Cheesecakes
Girl Scout Thin Mint cookies
2 packages (8 oz each) cream cheese, softened
½ cup sugar
1 tsp vanilla extract
5 drops mint extract
Few drops of green food coloring
Ready whip
Heat oven to 325 degrees. Line 10 muffin cups with
foil baking cups. Place Girl Scout Thin Mint cookie in
the bottom of each cup. Beat cream cheese and sugar in
large bowl until smooth. Add eggs, vanilla and mint
extract; beat well. Crunch up 6 thin mint cookies and
mix into batter. Evenly divide batter into prepared
muffin cups. Bake 20 to 25 minutes or until set. Cool
completely in pan on wire rack. Cover; refrigerate until
chilled. Just before serving garnish each mini
cheesecake with ready whip and thin mint on top.
Minty Bonnet Cake
51 Thin Mint cookies (approximately one & 1/2 boxes)
2 tablespoon butter, melted
1 to 2 pints of mint chocolate chip ice cream
1 container of icing
1/4 teaspoon peppermint extract
4 drops or more of green food coloring
Several semi-sweet chocolate chips
2 fruit roll ups (3 feet long each) in desired color
Preheat oven to 350 degrees. Finely chop 34 mint
cookies. Melt butter and mix with chopped cookies. Press
crumb mixture to the sides of a 1 quart oval bake-able
bowl. Bake for 8 minutes. Cool completely. Place ice
cream in refrigerator for 20 minutes to soften. Place
bowl with cooled crust in freezer for 20 minutes. Scoop
mint ice cream into the chilled bowl with the crust.
Press the ice cream gently in the crust until it meets
the end of the cookie crust. Cover with aluminum foil;
freeze 6 hours or overnight. To assemble bonnet, let
stand for 10 minutes before dumping out to decorate. Mix
icing with peppermint extract and green food coloring.
Use a cake decorator with an open star tip filled with
mint flavored icing. Put stars scattered all around the
bonnet. In the center of each star but a semi-sweet
chocolate chip. Use mint leaves for the rest of the
flower. (optional) Surround cake with the rest of the
mint cookies to form a brim for the bonnet. Remove the
fruit roll from the paper. Place the fruit roll around
the bottom of the cake, crisscrossing ends to resemble a
ribbon. Make a bow with the remaining fruit roll and
place at the crisscross. To decorate the brim, use the
cake decorator with the open star tip with the rest of
the icing. Decorate the brim of the bonnet.
Chocolate Thin Mint Layer Cake
You will need 2, 9” Chocolate cakes, cut each in half
horizontally (ending with 4 halves total). Any Chocolate
cake mix will work. These can be cooked beforehand to
have plenty of time to cool.
Filling:
2 cups milk
1/2 cup cornstarch
1 cup granulated sugar
1/4 tsp peppermint extract
green food coloring
1 1/2 cups butter at room temperature
1 or 2 boxes of Thin Mints (whole or crushed up)
Depending on how you use Thin Mints
Combine 1/2 cup milk, cornstarch, and sugar in a
small bowl. In a saucepan, bring remaining milk to a
boil. Add the cornstarch mixture to the boiling milk,
stirring constantly, until smooth and thick. Remove from
heat and pour into a bowl. Add peppermint extract and
food coloring, enough to turn mixture green. Cool
mixture by placing bowl over ice, stirring constantly.
Whip butter; slowly add to cooled filling mixture.
Assemble cake:
Place 1 half of cake, cut side up, on a platter. Spread
1/3 of filling mixture over top of cake. Place Thin
Mints on top of filling mixture (crushed or whole). You
can keep them whole or crushed up. Place 2nd half of
cake on top of mixture, cut side down. Spread 1/3 of
filling mixture over top of cake. Place Thin Mints on
top of filling mixture (whole or crushed). Place 3rd
cake on top of 2nd cake, cut side down. Spread filling
mixture. This should finish the filling mixture off.
Place Thin Mints on top of filling mixture (whole or
crushed). Take last cake, cut side down, and spread The
Special Poured Chocolate Icing on top of cake.
Special Poured Chocolate Icing:
1 cup light corn syrup
1/2 cup water
2/3 cup butter
2 - 12 oz packages semi sweet chocolate chips
Combine corn syrup, water and butter in a sauce pan.
Bring to a rapid boil and continue to boil for 2 1/2
minutes. Remove from heat and stir in the chocolate
chips. After adding the chocolate chips, you can put
mixture into a bowl. Cover while icing cools to room
temperature. Pour icing over the Chocolate and Thin Mint
cake. Garnish the middle of the cake with Thin Mints
placed in a circle, standing straight up.
Million Dollar Fudge
4 cups sugar
1/4 pound butter
1 can evaporated milk
1 tsp vanilla
7 oz jar marshmallow cream
Girl Scout Thin Mint Cookies
12 oz pack chocolate or mint chips
Crush enough cookies to size of pea to equal 2 cups. Set
aside. Cook sugar, butter and milk to softball stage.
Stir constantly. Remove from heat. Add chips,
marshmallow cream, cookies and vanilla. Beat until
creamy. Pour into 13" x 9" buttered pan. Cool.
Rich Minty Mountain Pie
Crust:
14 Thin Mint cookies plus
10 Thin Mint cookies crushed
2 tbsp melted butter
Mix the 10 crushed cookies and the butter. Push the
butter crust on the bottom evenly. Use the other 14
non-crushed cookies and align them around the bowl above
the crust. Put plastic on it and chill for about an
hour.
Filling:
1 cup of sugar
1/4 cup cornstarch
2 tbsp cocoa powder
1/4 tsp salt
3 1/4 cups whole milk
Yolks from 3 large eggs lightly beaten in a small bowl
with 2 tsp vanilla extract
3 oz unsweetened baking chocolate, chopped
1 tbsp unsalted butter
In a heavy 3-qt saucepan, using a whisk, stir sugar,
cornstarch, cocoa powder and salt until combined. Whisk
in milk until smooth. Cook over medium heat, stirring
constantly with a whisk, about 18 minutes until
thickened and boiling; boil and stir, 1 more minute.
Remove from heat; whisk about 1 cup hot mixture into
yolk mixture until blended. Slowly scrape yolk mixture
into hot mixture, stirring to prevent curdling. Stir
over low heat about 3 minutes until very thick. Remove
from heat; add chocolate and butter; stir until
completely melted. Stain through a fine-mesh sieve set
over a medium bowl. Scrape hot filling into crust;
smooth top with a spatula. Press plastic directly on
surface. Refrigerate about 4 hours until cold and set.
Serve with cool whip and chocolate curls and candy
decorations.
Chocolate curls:
Use a foil mini-loaf pan. Melt 4 ounces of semisweet
baking chocolate with 1 teaspoon of shortening. Pour
into pan. Refrigerate until cool. Use a vegetable peeler
to make curls. Refrigerate curls until ready to use.
Candy decorations:
Melt 1/3 cup green candy melts in a bag (microwave safe)
as package directs. Snip off one corner of bag. Pipe GS
and heart shapes on wax paper-lined baking sheet.
Refrigerate until hard. Remove with metal spatula, store
in refrigerator until ready to use.
