Best 4 Deep Dark Disks Of Minty Magic Recipes
Indulge in the delectable symphony of flavors and textures with our deep, dark disks of minty magic. These rich and fudgy chocolate cookies, infused with the refreshing essence of mint, will tantalize your taste buds and leave you craving more.
Our collection of recipes takes you on a culinary journey, offering variations that cater to different dietary preferences and taste profiles. Dive into the classic Mint Chocolate Cookies, where semisweet chocolate chips and Andes Creme de Menthe baking chips harmonize perfectly. For a gluten-free delight, try the Gluten-Free Mint Chocolate Cookies, crafted with almond flour and packed with chocolatey goodness.
If you're vegan, our Vegan Mint Chocolate Cookies are a must-try, featuring a blend of plant-based ingredients that deliver the same indulgent flavor and texture. And for those who love a burst of mint, the Double Mint Chocolate Cookies amp up the minty freshness with the addition of peppermint extract and Andes Creme de Menthe baking chips.
No matter your dietary preferences, our deep, dark disks of minty magic will satisfy your sweet cravings and leave you feeling utterly delighted. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking adventure!
DARK MAGIC CUPCAKES
Steps:
- Preheat the convection oven to 350 degrees F.
- Mix the cocoa with the hot water and add the chipotle peppers, chili powder and cayenne. Let steep for 10 minutes.
- In a standing mixing bowl, add the sugar, flour, baking powder, baking soda and salt. Mix on low for 30 seconds. Add the oil to the dry ingredients and mix for 1 minute on low. In a separate bowl, lightly mix the vanilla and eggs. Then add to the mixer and blend until incorporated. Add the cold water and the cocoa mixture to the mixer, a little at a time, until incorporated. Scrape the bowl and mix on low for 1 minute.
- Fill cupcake liners two-thirds full and bake until done, about 20 minutes.
- To assemble: Cool the cupcakes completely and top with the Lime Buttercream and dip in the cooled Chocolate Ganache.
- Mix the butter until it is smooth, scraping the bowl every couple of minutes. Add the sugar, and mix until smooth. Then add the vanilla, lime zest and juice. Beat until smooth and creamy. Yield: 6 cups.
- Put the chocolate in a stainless steel or glass bowl. In a saucepan, heat the heavy cream until just before a boil. Remove from the stove. Pour over the chocolate, and mix until all the chocolate is melted. Set aside to cool.
THAT OL' CAP MAGIC
Steps:
- Heat oven to 350 degrees F.
- In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.
- Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.
- Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.
THAT OL' CAP MAGIC
Provided by Alton Brown
Yield 5 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Combine all filling ingredients.
- In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.
- Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.
- Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.
EXTRA-DIRTY MARTINI
Dashes of olive brine give the classic extra-dirty martini a salty edge.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker with ice. Add vodka, olive brine, and vermouth; shake. Strain into a chilled martini glass. Garnish with olives.
Tips:
- For a refreshing summer treat, try freezing the disks for a few hours before serving. - To make the disks gluten-free, use gluten-free graham cracker crumbs or rolled oats. - For a vegan version, use almond milk or coconut milk instead of cow's milk. - For a fun twist, try adding different flavors to the disks, such as chocolate chips, peanut butter, or chopped nuts. - Store the disks in an airtight container in the refrigerator for up to 3 days.Conclusion:
These Deep Dark Disks of Minty Magic are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and refreshing mint filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these disks a try. You won't be disappointed!
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