#mintydelight

Decadent mint chocolate cookies - the perfect holiday indulgence.

Delicious marshmallow treats, Minty Mallow Melts have a rich chocolatey crunch, a festive touch of crushed peppermint candies, and a refreshing hint of mint. These candies are ideal for parties during the holidays or whenever you're in the mood for something sweet and minty.

Ingredients: 3 cups of mini marshmallows. 1/4 cup of butter. 1 teaspoon of mint extract. 1/2 cup of chocolate chips. 1/2 cup of crushed peppermint candies. Green food coloring optional. Cooking spray.

Instructions: Melt the butter in big microwave-safe bowls, 30 seconds at a time, until melted. Once the mini marshmallows are melted and puffed, stir them in and microwave for a further 30 seconds. For a minty green hue, feel free to add a few drops of green food coloring and mix thoroughly. To give it a revitalizing mint flavor, mix in the mint extract. Make sure the chocolate chips and crushed peppermint candies are mixed evenly into the marshmallow mixture by folding them in. Grease a baking pan with cooking spray, just enough to coat it. Using a spatula, spread the minty marshmallow mixture evenly in the baking pan that has been greased. For decoration, add a few more crushed peppermint candies on top. Let the mixture settle for one to two hours at room temperature. After it sets, use cookie cutters to cut the marshmallow slab into interesting shapes or slice it into bite-sized squares. Enjoy the chocolatey, minty goodness of your Minty Mallow Melts after serving them!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy the cool taste of this delicious sorbet, which is made with sweet mangoes and mint. This is a great dessert for a hot summer day or after any meal.

Ingredients: 4 ripe mangoes, peeled and diced. 1/2 cup fresh mint leaves, packed. 1/2 cup granulated sugar. 1/4 cup water. 2 tablespoons fresh lime juice.

Instructions: In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar dissolves to make a simple syrup. Remove from heat and let it cool. In a blender, combine diced mangoes, mint leaves, lime juice, and the cooled simple syrup. Blend until smooth. Strain the mixture through a fine mesh sieve to remove any fibrous bits or mint leaves. Pour the strained mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. Garnish with fresh mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

These delectable Peppermint Buttercream Shortbread Sandwich Cookies are ideal for the holiday season or whenever you crave a sweet and minty treat. The buttery shortbread cookies are topped with crushed peppermint candies and filled with a creamy peppermint buttercream.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/4 teaspoon salt. 1/2 cup crushed peppermint candies. 1 cup heavy cream. 2 cups powdered sugar. 1/2 teaspoon peppermint extract. Red food coloring optional. Crushed peppermint candies, for garnish.

Instructions: In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until the dough comes together. Fold in 1/2 cup crushed peppermint candies. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 350F 175C. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet. Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack. In a separate bowl, prepare the peppermint buttercream by beating the heavy cream until stiff peaks form. Gently fold in 2 cups of powdered sugar and peppermint extract until well combined. Add a few drops of red food coloring if desired. Spread a generous amount of peppermint buttercream onto the bottom of one cookie and sandwich it with another cookie. Roll the edges of the cookie sandwiches in crushed peppermint candies for decoration. Repeat with the remaining cookies. Chill the cookie sandwiches in the refrigerator for about 30 minutes to set the buttercream. Serve and enjoy your Peppermint Buttercream Shortbread Sandwich Cookies!

Prep Time: 45 minutes

Cook Time: 15 minutes

Indulge in the delightful combination of rich mocha and a hint of refreshing mint in this guilt-free coffee recipe. It's perfect for satisfying your coffee cravings without the excess calories.

Ingredients: 1 cup brewed coffee. 1 tablespoon unsweetened cocoa powder. 1 tablespoon sweetener of your choice. 1/4 teaspoon peppermint extract. 1/4 cup unsweetened almond milk. Whipped cream optional. Crushed sugar-free peppermint candies optional.

Instructions: Brew a cup of your favorite coffee. In a microwave-safe mug, combine the cocoa powder and sweetener. Add a small amount of brewed coffee to the mug and stir until a smooth paste forms. Stir in the peppermint extract and the remaining coffee. Warm the almond milk in the microwave for about 30 seconds and then froth it using a frother or a whisk. Pour the frothy almond milk into the coffee mixture and stir well. Top with whipped cream and crushed sugar-free peppermint candies if desired. Enjoy your Hint-of-Mint Mocha!

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in the delightful combination of rich mocha and a hint of refreshing mint in this guilt-free coffee recipe. It's perfect for satisfying your coffee cravings without the excess calories.

Ingredients: 1 cup brewed coffee. 1 tablespoon unsweetened cocoa powder. 1 tablespoon sweetener of your choice. 1/4 teaspoon peppermint extract. 1/4 cup unsweetened almond milk. Whipped cream optional. Crushed sugar-free peppermint candies optional.

Instructions: Brew a cup of your favorite coffee. In a microwave-safe mug, combine the cocoa powder and sweetener. Add a small amount of brewed coffee to the mug and stir until a smooth paste forms. Stir in the peppermint extract and the remaining coffee. Warm the almond milk in the microwave for about 30 seconds and then froth it using a frother or a whisk. Pour the frothy almond milk into the coffee mixture and stir well. Top with whipped cream and crushed sugar-free peppermint candies if desired. Enjoy your Hint-of-Mint Mocha!

Prep Time: 5 minutes

Cook Time: 5 minutes