Easy Festive Thin Mint Cookies.
Do you do holiday cookie baking?
Are you a traditionalist where you do the same cookies each year or do you like to try new and different things?
I’m a little of both. There are some things that I feel it just wouldn’t be the holidays without…
Like Grandma’s Apricot Nut Bread, Chocolate Chip Cookies, Homemade Chex Mix, and Apricot Kolaches.
But I love to try new things.
Sometimes I’m in the mood for spending hours in the kitchen…
and sometimes I want to bake/not bake. You know what I mean?
That is how I was feeling yesterday, so when I saw this TWO-INGREDIENT, No Bake “Cookie” recipe, I had to give it a try.
And wow did they deliver! It is crazy how they taste exactly like Girl Scout Thin Mint Cookies!
It’s really barely a “recipe,” but here is how you make them.
Easy Festive Thin Mint Cookies
Melt Andes Mint Chocolates. Dip Ritz Crackers in melted chocolate. Sprinkle with festive sprinkles if desired. Allow to dry on waxed paper.
If you are looking for something quick and easy that everyone will love, I hope you will try these. Enjoy!
Cheers & Ho Ho Holiday Hugs,
Red Raspberry Dark Chocolate Puff Pastry Tarts.
Phew! That name is a mouthful….
But it really does say it all!
And I’m betting you would love a mouthful of these simple, but elegant and amazingly delicious treats!
I made these this past weekend for a Sunday family football dinner.
Would you believe me if I told you there are only three ingredients?!?!
Well – four if you count the powdered sugar you sprinkle on top.
Puff Pastry is such a dream to work with!
Keep these ingredients on hand and this recipe up your sleeve when you need a quick, but fabulous dessert or treat.
I’m betting you won’t be sorry. 😉
Red Raspberry Dark Chocolate Puff Pastry Tarts
Preheat oven to 375 degrees F.
Roll out one sheet of puff pastry, and cut into 9 squares approximately 3 1/2 x 3 1/2 inches. Place a teaspoon of raspberry jam in center of each square. Top with a piece of dark chocolate. Pull all four corners to center and pinch to seal.
Bake for 15-18 minutes on baking stone or cookie sheet until puffed and lightly browned. Remove to cooling rack. Sprinkle with powdered sugar.
Serve warm or cold.
Cheers & Hugs,
Strawberry Chocolate Ganache Tart with Cookie Crust (No Bake).
You may recall seeing this dessert I made for our Valentine’s Couple Camp Party. I promised then that I would share the recipe.
I have to tell you… this dessert is not only beautiful and elegant looking, it is so simple, uses only five basic ingredients, and is possibly the most luscious chocolate dessert I have EVER tasted. And I’m really not exaggerating. I absolutely loved this tart!
I typically make dessert, but just taste enough to know it is okay to serve. This one, however… I not only had the evening of our party, I ate the last leftover slice!
I am certain I will make this tart again.. and again. It is a great dessert for ANY occasion, any season, anybody. I would take this to a summer picnic. I would make this for a birthday “cake.” I would make this for a Christmas dinner dessert. I would make this for ANY reason.
I originally came across this recipe posted by Mary at HomeisWheretheBoatis, and I only tweaked it slightly. Thanks for sharing Mary!
I so hope you will give this a try, and I cannot wait to hear how you like it!
Strawberry Chocolate Ganache Tart with Oreo Cookie Crust (No Bake)
- 1 pkg. Oreo Cookies (approx. 32 cookies)
- 1/2 cup (1 stick) butter, melted
- 12 oz. of Your Favorite Chocolate (I used Baker’s German Sweet)
- 1 1/2 cups Heavy Cream
- Place Oreo cookies in a gallon size Ziploc bag. Then place entire bag in another bag to double (so you can crush them without making a mess!) Crush Oreo cookies using a heavy rolling pin, your hands, or whatever way you prefer to smash them fine enough to make a crust from. (The original recipe calls for pulsing them in a food processor, so feel free to do that if you have one.)
- Pour melted butter into the bag. Zip to close again and completely incorporate the cookie crumbs and butter using your hands. Pour crumb and butter mixture into an 11″ tart pan. Pat onto bottom and up sides of tart pan. Refrigerate to firm up for one hour before preparing and adding filling.
- To make filling, break up chocolate and place in a heat-proof bowl. Bring heavy cream to a boil in a small sauce pan. As soon as it boils, pour over chocolate. Let sit for a couple minutes to soften the chocolate, then slowly whisk until until smooth and fully incorporated. Pour into chilled, firm crust. Refrigerate for 4-6 hours or overnight.
- Garnish with strawberries (red raspberries would amazing too if you prefer!). Drizzle melted chocolate over all if desired. I also sprinkled just a tiny bit of sea salt flakes, which gave it an amazing, but subtle taste burst. And then – any cookie crust crumbs that fall off when you remove the tart bottom from the sides of the pan can be thrown on top too.
Enjoy! I know you will!
Cheers & Hugs,