Thin Mint Cupcakes

I have an unhealthy obsession with Girl Scout cookies. Given the chance, I would eat en entire box of Thin Mints in one sitting. I can eat half a container of Samoa ice cream before I finally force myself to stop and save some for later. So you can see how when I saw this recipe for Thin Mint cupcakes, I had no chance. I had to make them. These were quite good. I made the mistake of forgetting to add the crumbled cookies to the batter until it was already in the cupcake liners. I did my best adding them in, but I think this would have a much more consistent taste if I had done it from the beginning.

Ingredients

3/4 unsweetened cocoa powder

1 1/2 cups flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 teaspoon warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon vanilla extract

1 sleeve Thin Mint cookies or 1/2 package Keebler Grasshopper cookies, crushed

Directions

Sift together dry ingredients. Add the wet ingredients and mix together until smooth, about 3 minutes. Add the crushed cookies and scrape down the sides of the bowl until all batter is well mixed. Fill lined muffin cups 2/3 full and bake in 350 degree oven for 20 minutes or until tops spring back when touched. Let cool completely on a wire rack before frosting. Makes 20-26.

Notes

• In the original post, there is a recipe for mint frosting. I just used half a container of store-bought cream cheese frosting and added 1 tablespoon of peppermint extract.
• I think you could achieve a similar taste by adding crushed Thin Mints to a boxed chocolate cake mix.

*Sorry for the previous messed up entries in your feed reader. Blogger was freaking out on me!

Honey Lemon Enchiladas

I'm generally a purist when it comes to Green Chile Chicken Enchiladas (a recipe which I'll have to post sometime soon), but this recipe caught my eye and had me intrigued. This flavor combination is such an interesting combination of savory and sweet, my tastebuds are already itching for tomorrows lunch of leftovers. Philip liked it but said it wasn't his favorite. Michaela didn't touch it, but it is so mild that I think kids who don't have an aversion to gloopy textures would really love the sweet notes in this dish.

Ingredients

4 tablespoons Honey

4 tablespoons Lemon Juice

2 tablespoons Chili Powder

2 tablespoons Garlic Powder

12 oz Chicken, cooked and shredded

1 cup Heavy Cream

1 jar Medium Green Chile Sauce (2 cups)

8 oz Cheddar Cheese, shredded

4-5 Flour Tortillas

Directions

Mix honey, lemon juice, chili powder, and garlic powder together. Pour half over chicken and let marinate at least half an hour. Combine the rest of the honey lemon mixture with the cream & jar of green chile sauce. Spread some of the mixture on the bottom of a 8 x 8 casserole dish. Fill each tortilla with some of the meat mixture and shredded cheese, roll like a burrito, and place side by side in the casserole dish. Top with remaining chile mixture and shredded cheese. Bake in 350 degree oven for 25 minutes or until heated through and cheese is melted.

Notes

• The recipe this is based off called for lime juice but I didn't have a chance to go to the store. I would love to try it this way some time.
• The chicken I used was just from a pre-cooked rotissere from the grocery store. So convenient!
• I think next time I'll try using homemade green chile sauce instead. Yum!