Mint Chocolate Chip Cheesecake Recipe

This cheesecake is so festive and deliciously minty! Plus, what isn't delicious when it's drizzled with chocolate!

I haven't been outside yet today, but the weather looks incredible again. I will be making my way out soon to enjoy it. In the meantime, here I sit in my pajamas eating green cheesecake. At 10:00 in the morning. Don't judge! 

Preheat your oven to 300 degrees F.

In a food processor, combine:

15 Oreo cookies

10 Keebler Grasshoper fudge mint cookies

Pulse until fine crumbs form. Add 5 tablespoons of melted butter and pulse a few more times, just until the crumbs become moistened.

Press the cookie crumbs into the bottom of a 9-inch springform pan. Set aside.

Place three 8-ounce packages of softened cream cheese into a large bowl. Using a hand-held mixer, beat on medium speed for about 3 minutes, or until the cream cheese is light and fluffy.

Add a 14-ounce can of sweetened condensed milk and mix until fully incorporated.

Add 3 eggs and mix until incorporated.

Add:

1 tablespoon Crème de Menthe

1 teaspoon peppermint extract

1/2 teaspoon green food coloring (you can tailor this amount to your liking)

Mix well.

In a small bowl, combine:

1 cup miniature semi-sweet chocolate chips

1 teaspoon flour

Stir to coat.

Using a spoon, stir the chocolate chips into to the cream cheese mixture.

Pour the mixture into the prepared springform pan. Top with 1/2 cup miniature chocolate chips.

Bake in the preheated oven for 1 hour.

To avoid cracking, immediately run a knife along the edge of the cheesecake to separate it from the pan. Do not remove the side of the pan, however, until it has completely cooled.

Let the cheesecake cool at room temperature and then refrigerate it until it is ready to serve.

In a small bowl, combine:

1/2 cup chocolate chips 

1 tablespoon milk

Heat in the microwave for 30 seconds and stir until creamy. Heat in additional 15-second intervals, if needed, stirring after each interval, until creamy.

Drizzle the melted chocolate over each slice before serving.

Mint Chocolate Chip Cheesecake

This cheesecake is so festive and deliciously minty! Plus, what isn't delicious when it's drizzled with chocolate!

Contributed by Megan Porta from pipandebby.com.

Published Mar 13, 2012

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Serves: 12

Total time: 1 hr 20 mins

MintChocolateChipCheesecake

Ingredients:

  • 15 Oreo cookies
  • 10 Keebler Grasshopper fudge mint cookies
  • 5 tablespoons butter, melted
  • Three 8-oz. packages cream cheese, softened
  • 14-oz. can sweetened condensed milk
  • 3 eggs
  • 1 tablespoon Crème de Menthe
  • 1 teaspoon peppermint extract
  • ½ teaspoon green food coloring
  • 2 cups miniature semi-sweet chocolate chips, divided
  • 1 teaspoon flour
  • 1 tablespoon milk
Instructions:
  1. Preheat oven to 300 degrees F. In a food processor, combine the Oreo and Grasshopper cookies. Pulse until fine crumbs form. Add the butter and pulse a few times, just until crumbs become moistened. Press the cookie crumbs into the bottom of a 9-inch springform pan. Set aside.
  2. In a large bowl, using a hand-held mixer, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Add the sweetened condensed milk and mix until just incorporated. Add the eggs and mix until incorporated. Add the Crème de Menthe, peppermint extract and food coloring and mix well.
  3. In a small bowl, combine 1 cup of the chocolate chips with the flour. Stir to coat. Add the flour-coated chocolate chips to the cream cheese mixture and stir. Pour the mixture into the prepared springform pan. Top with ½ cup of chocolate chips. Place the pan on a baking sheet and bake in the preheated oven for one hour.
  4. Remove pan from oven and immediately use a knife to separate the cheesecake from the edge of the pan all the way around. Let cool. Refrigerate until ready to serve. Just before serving, in a small bowl, combine ½ cup of the chocolate chips with the milk and microwave on high for 30 seconds. Stir until smooth. Microwave in 15-second intervals, if needed, stirring after each interval, until smooth. Drizzle the melted chocolate over each slice of cheesecake, and serve.

Pea Tortilla with Mint and Yogurt

Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.

I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!

Preheat the broiler on your oven.

In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.

In a large bowl, stir together until smooth:

1/2 cup plain Greek yogurt

8 large eggs

1/2 cup coarsely chopped mint

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. 

Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.

I hope my kitchen smells make you proud, Grandma Ruth!

Chopped Salad with Mint and Grapes Recipe

This is a great toss and serve recipe! Loaded with flavor, lots of crunchy vegetables and juicy ingredients helps make this a full meal with chicken. Chopped basil and mint highlight all the vegetables. This light dressing doesn’t drown out the ingredients either, so enjoy!

I made this chopped salad on Sunday and I have had it for lunch every day since. Well, except for yesterday when I met my husband for sushi only to return to work to find that roasted chicken, glazed carrots and mashed potatoes had been brought in by the company. My intention was to take just a teeny sampling of the food because, goodness, I had just eaten lunch. But my "sampling" turned into an entire heaping plate of food, which I had no problem stuffing into my face. Then someone said to me, "You have to try the carrot cake!" I do? Ok. So I tried the carrot cake. And then my belly hurt until dinner, which I wasn't at all hungry for.

What is chopped salad?

Chopped salad is famed from back in the 1960’s over in Los Angeles when it became quite the thing to have a salad chopped - meaning the salad and all its ingredients are now cut into tiny, fine pieces. The idea is that each bite is filled with all the flavors of the salad, you aren’t missing any. Chopped salad today doesn’t always mean that it’s finely chopped, because, to each his own!

Does a chopped salad have specific ingredients?

Nope! A chopped salad can consist of whatever proteins, vegetables and dressing you desire. There’s no limitations, it just suggests that any ingredients selected are cut into bite sized pieces so each bite is flavorful.

So aside from that ridiculous double-lunching day, I have been enjoying this salad for my lunches all week. It's the absolute perfect lunch, packed with flavor and nutrients and it didn't leave me feeling either hungry or full. I'm pretty sure I emptied the salad bowl this morning, so tomorrow I'll be back to Ramen noodles. Wooo.

In a large bowl, combine:

1 heart of romaine, coarsely chopped

1 pint grape tomatoes, halved

1 medium cucumber, peeled and cut into 1/2-inch dice

1 small red onion, cut into 1/4-inch dice

1 cup corn kernels

1 cup diced cooked chicken (I used meat from a Rotisserie chicken)

1/2 cup green grapes, halved

1/2 cup feta cheese, crumbled

2 tablespoons fresh mint, finely chopped

2 tablespoons fresh basil, finely chopped

Salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lime juice

Toss all ingredients together and serve!

By the way, I combined the ingredients for the dressing separately since I knew I would be eating the salad over the course of a few days.

I loved it! Totally delicious!

Chopped Salad with Grapes and Mint

Just toss ands serve! (Source: Food & Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Apr 27, 2011

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Serves: 4-6

Total time: 30 min

ChoppedSaladGrapesMint"

Ingredients:

  • 1 heart of romaine, coarsely chopped
  • 1 pint grape tomatoes, halved
  • 1 medium cucumber, peeled and cut into ½-inch dice
  • 1 small red onion, cut into ¼-inch dice
  • 1 cup corn kernels
  • 1 cup diced cooked chicken
  • ½ cup halved green grapes
  • 3 ounces feta cheese, crumbled (1/2 cup)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground pepper
Instructions:
  1. In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.

Easy Armenian Rice Recipe

This Armenian Rice dish is similar to rice pilaf, a side dish that not only is the perfect addition to Salmon, but also the perfect dish to push you outside of your comfort zone. Pasta pieces, pine nuts and rice combine with sprigs of mint for a delicious side. Learn to double the recipe because everyone will want seconds!

I made this side dish for the sole purpose of pairing it with my Pomegranate-Glazed Salmon. Because Armenian Rice is what the recipe book recommended I eat the salmon with. My whole reason for taking on this cooking challenge is to step away from my comfort zone. In the case of this rice dish, I most definitely did that. Never in a hundred years would I have picked this recipe out of a cookbook on my own. When I read through the ingredients, I knew it must be fate. It required the EXACT amount of pine nuts I had sitting on the shelf in my spice cupboard. I refuse to let those expensive nuts go to waste!

So, here you go. Armenian Rice. A side dish that helped me to expand my cooking horizons.

(Source: Food & Wine Annual Cookbook 2010)

In a large pot (or skillet), melt 1 1/2 sticks of butter.

Stir in:

3 oz. vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)

1/2 cup pine nuts

Cook over high heat until golden brown, about 3 minutes.

Add:

4 cups long-grain white rice

8 cups chicken stock, warmed

1 teaspoon kosher salt

1 teaspoon freshly ground white pepper

Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.

Uncover, fluff with a fork and cover again. Let stand for 20 minutes.

Stir in half of a 1/3 cup of fresh, thinly sliced mint leaves (reserve the other half). Season with salt and pepper.

Garnish with the remaining mint and serve!

Armenian Rice

A side dish that no only is the perfect addition to Salmon, but also the perfect dish to push you outside of your comfort zone. This is that cookbook recipe you will no longer skim over!

Contributed by Megan Porta from pipandebby.com.

Published Jan 05, 2011

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Serves: 8-10

Total time: 1 hr

AremenianRice

Ingredients:

  • 1 ½ sticks unsalted butter
  • 3 oz. vermicelli or angel hair pasta, broken into 2-inch lengths (1 cup)
  • ½ cup pine nuts
  • 4 cups long-grain white rice
  • 8 cups chicken stock, warmed
  • Kosher salt and freshly ground white pepper
  • 1/3 cup thinly sliced mint leaves
Instructions:
  1. In a large pot, melt the butter. Stir in the vermicelli (or angel hair) and pine nuts and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper. Cover and cook over low heat for 25 minutes, until the rice is tender and the stock has been absorbed.
  2. Uncover, fluff with a fork and cover again. Let stand for 20 minutes.
  3. Stir in half of the mint; season with salt and pepper. Transfer to a bowl, garnish with the remaining mint and serve.

Minty Cranberries Recipe

Here's to eating more than just a spoonful of cranberries at the Thanksgiving table! These are delicious!

I have never been a huge lover of cranberries. They taste fine, but they aren't necessarily a favorite. I scoop a small spoonful of them onto my plate at Thanksgiving dinner, but nothing more. Then this recipe came along and I was hooked. Even created my own Homemade Cranberry Sauce. Who would have thought?!?

I am constantly trying to alter my opinions of foods I don't love. I have tried many times to love beets, but I just can't make it happen. It seems unfathomable that there are people who enjoy eating beets. How can this be?

I found this cranberry recipe in a magazine recently and altered it (read: made it spicy). It was great! Yay for eating more than a spoonful of cranberries at Thanksgiving dinner!

Rinse 1 1/2 cups of fresh cranberries.

In a large saucepan, combine:

1 cup orange juice

1 cup fresh cranberries (set aside the other 1/2 cup for later)

1/2 cup sugar

1 jalapeno pepper, deseeded and chopped (we love the zing it adds, but this is very optional!)

Bring to a boil over high heat. Boil for 10-15 minutes.

Remove from heat and allow mixture to cool for 2 minutes. Puree cranberry mixture in a food processor until smooth. Stir in 1/2 cup of water.

Return puree to pan and stir in remaining 1/2 cup of fresh cranberries. Heat over medium heat until whole berries begin to burst, about 5-10 minutes. Cover sauce in a container and chill until ready to serve. Stir in 1 Tablespoon of chopped fresh mint just before serving.

Minty Cranberries

Here's to eating more than just a spoonful of cranberries at the Thanksgiving table! These are delicious!

Contributed by Megan Porta from pipandebby.com.

Published Nov 28, 2010

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Serves: 8

Total time: 25 min

MintyCranberries

Ingredients:

  • 1 cup orange juice
  • 1 ½ cups fresh cranberries, divided
  • ½ cup sugar
  • 1 jalapeno pepper, chopped and deseeded, optional
  • ½ cup water
  • 1 Tbsp. fresh mint, chopped
Instructions:
  1. Combine orange juice, 1 cup cranberries, sugar and jalapeno in a saucepan. Bring to a boil over high heat. Boil cranberry mixture until pepper is softened, about 10-15 minutes. Remove pan from heat and let mixture cool for 2 minutes.
  2. Puree cranberry mixture in a food processor until smooth. Stir in water.
  3. Return puree to pan and stir in ½ cup cranberries. Heat sauce over medium heat until whole berries begin to burst, about 5-10 minutes. Cover sauce in a container and chill until ready to serve. Stir in mint just before serving.

 

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