Lemon lime and mint popsicles: today we prepare homemade popsicles, my daughter decided to help me :-). We chose two flavors that my daughter and I particularly love: lemon and mint, having molds for 8 popsicles I decided to prepare 4 with lemon and 4 with mint. For those with the chin I used Fabbri syrup, for those with lemon it is necessary to use hot water (no need to boil it, as long as it is hot from the tap) to dissolve the sugar well. The addition of lime gives an extra touch but it is not necessary. If you love the taste of lime, you can also add the grated rind of this fruit to the mixture, and maybe a few thin slices to embellish the popsicle. Try it, they are refreshing and delicious!
Ingredients for 8 popsicles of 75 gr
LEMON ICE:
210 grams of hot water 60 gr of lemon juice + 1 lime 50 grams of sugar
MINT ICE LOLLIES
225 grams of water 75 gr of mint syrup
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Look at the VIDEO RECIPE OF HOME MADE ICE LOLLIES
Lemon lime and mint popsicles
Let's start with lemon ice: mix the hot water with the sugar well.
Lemon lime and mint popsicles
With the citrus squeezer, extract the lemon and lime juice, filter it with a sieve and add the juice to the sugared water, stirring.
Lemon lime and mint popsicles
We keep the mixture aside.
Mint popsicles: mix the mint syrup well with the water (we can add a few mint leaves if desired) …
Lemon lime and mint popsiclesLemon lime and mint popsicles
… pour the two compounds into the molds and put them in the freezer for at least 4-5 hours.
And here are our homemade lemon, lime and mint popsicles.
It’s really hard to improve a classic but these Mint Chocolate Chip Cookies truly do take an American favorite to the next level.
If you are a mint fan the combination of chocolate and mint morsels creates a satisfying experience. Have them warm out of the oven with a cup of your favorite hot and cold beverage and I tell you what, you won’t be sorry! Family and friends will think you are a baking genius.
Ingredients needed to make Mint Chocolate Chip Cookies are:
Unsalted butter
Light brown sugar (or regular brown sugar is fine too)
Granulated sugar
Eggs
Vanilla Extract
All purpose flour
Cornstarch (or Rice flour or more all purpose flour see tip below)*
Baking soda
Salt
Mint baking chunks or chips, see note below on what else can be used** or you could use a combination mint chips and chocolate chips. Either will work
*Is There a Good Substitute for Cornstarch?
Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all. It will still taste divine. To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.
What Do I Do If I Can’t Find the Mints That Are in Your Recipe?
**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE
But if you can’t get those there are a couple other options as well.
You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.
How to Make Mint Chocolate Chip Cookies Step By Step Instructions
Instructions: Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non stick sheet.In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs. Mix in the vanilla. Set aside.
In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix.
Fold in the mint chunks.
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart.
Press some extra chunks onto the top (optional).
Bake for 10-12 minutes, until the tops are a very light golden brown.
Allow the cookies to cool for a few minutes and then transfer to a cooling rack. Store in a covered container at room temperature
And there you have it, the best Mint Chocolate Chip Cookies around! Take a bite or dunk away in your favorite hot or cold beverage.
Mint Chocolate Chip Cookies
Ingredients
1cup 2 sticks unsalted butter – softened
1cupLight brown sugarpack it down
1/2cupGranulated sugar
2LargeEggs
2tspVanilla extract
2 3/4cupsAll purpose flour
2tspCornstarchSee notes for substitute
1tspBaking soda
1/2 tspSalt
1cupMint baking chunkssee notes below
Instructions
Preheat oven to 350 degrees. Prepare a cookie sheet with non-stick baking spray or parchment paper if it isn’t a non stick sheet.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs. Mix in the vanilla. Set aside.
In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Pour the dry ingredients into the wet ingredients and mix until combined. Don’t overmix. Fold in the mint chunks
Using a cookie scoop or spoon, drop cookie dough by rounded tablespoons onto the cookie sheet, placing the cookies 2 inches apart. Press some extra chunks onto the top (optional). Bake for 11 minutes, until the tops are a light golden brown. Allow cookies to cool for a few minutes and then transfer to cooling rack. Store in a covered container at room temperature.
Notes
*Is There a Good Substitute for Cornstarch?
Cornstarch helps cookies have that crumbling wonderful texture that we all love in a chocolate chip cookie, but if you don’t have cornstarch on hand you can use more All Purpose Flour, the texture will just be a little different that’s all. It will still taste divine. To sub all purpose flour you want to use 2 tablespoons of All purpose flour to every tablespoon of cornstarch required.
What Do I Do If I Can’t Find the Mints That Are in Your Recipe?
**Note* I used Walmart Great Value Mint Fudge Baking Chunks. The link to these baking chunks at Walmart is HERE But if you can’t get those there are a couple other options as well. You can buy mint chips and chocolate chips (semisweet) and fold them in together or you can use Andes Mints and chop them into chunks if you can find any of the other options.
Mint chocolate chip bundt cake made for mint chip lovers! Minty green cake topped with sweet chocolate glaze & chocolate chips for a festive & fun holiday cake recipe.
Mint Chocolate Chip Cake is a great dessert to bring to a party, holiday gathering, birthday, or simply “just because.” Enjoying a yummy bundt cake on a weeknight can really help to lift the mood after working a long day. There’s no wrong time for bundt cakes.
What is mint chocolate chip cake?
As it sounds, this cake is mint flavored, giving a nice and refreshing taste with every bite. Adding in some chocolate and we make a winning pair of flavors on your plate. The moist bundt cake and chocolate ganache topping make this cake look and taste like a million bucks. Even better is that it’s easy to make with just some basic ingredients!
Mint chocolate chip cake ingredients
-Chocolate chips: We need 1.5 cups of semi-sweet chocolate chips, but milk chocolate could be used too.
-Cake Flour: Cake flour is different from all-purpose flour, the protein content is lower making a finer, lighter, and fluffier cake. We need 3 cups plus another 6 tablespoons of cake flour to make this bundt.
-Baking soda: Our necessary leavening agent for making a fluffy cake that rises while it baked is 1/2 teaspoon of baking soda.
-Salt: We just need 1/2 a teaspoon of salt to help enhance the other flavors in this cake.
-Butter: We need 1 cup (2 sticks) of softened unsalted butter to get a rich-flavored cake.
-Sugar: With 2 1/4 cups of granulated sugar we can get a great sweetened cake.
-Eggs: 3 large eggs will help with the leavening in the cake and help to bind it together.
-Milk: We need 2 tablespoons of milk to help thin down the batter a small amount.
-Peppermint extract: This is where the minty flavor comes from. Because mint extract is so strong, we only need 1/2 teaspoon of extract to flavor the whole cake.
-Sour cream: With 1 cup of sour cream being added into the bundt batter, we can add a lot of fat and moisture for a fluffier and tastier cake once baked.
-Food coloring: We need green gel food coloring to color the cake without thinning down the batter like with liquid food colorings. Gel food coloring is also much more vibrant too!
-Semi-sweet bakers chocolate bar: This will become the tasty ganache topping over the cake. One 8 ounce sized bar is the perfect amount.
-Heavy cream: 1 cup of heavy cream is the 2nd ingredient to the ganache poured over the cake.
How to Make Mint Chocolate Chip Cake
Preheat your oven to 325 degrees F and spray a bundt pan with bakers spray.
Mix the Cake Batter
Place the chocolate chips into a medium-sized bowl with 2 tablespoons of flour and then toss to combine. Set aside.
In a large bowl, place the remaining flour, baking soda, and salt. Whisk to combine and then set aside.
Cream together the butter and sugar until it’s a pale yellow, light, and fluffy inside the bowl of a stand mixer.
Add in the eggs, one at a time, mixing well after each addition.
Add in the milk and peppermint extract, and stir to combine.
Add 1/3 of the flour mixture into the butter mixture and scrape down the sides.
Add in half of the sour cream and scrape down the sides again.
Stir in 1/3 of the flour mixture and scrape down the sides again.
Add in the remaining sour cream and scrape down the sides again.
Repeat with the remaining flour until it’s all been combined.
Color the Batter Green & Add Chocolate Chips
Add in the green food coloring, a little at a time, until you get the color that you want and there are no more white streaks in the batter.
Fold in the chocolate chips until evenly distributed.
Spoon the batter into the prepared bundt pan and smooth out the top if needed.
Bake & Cool Cake
Bake 60-75 minutes or until a toothpick can be inserted and come out clean.
Let the bundt cake cool in the pan for 10 minutes before flipping onto a wire cooling rack to finish cooling completely.
Make Ganache & Glaze Cake
Once cooled, make the chocolate ganache. Chop up your chocolate bar and place it in a heat proof bowl.
Heat the cream in a small saucepan, stirring occasionally until just a few bubbled pops up to the surface.
Immediately pour the hot cream over the chocolate and allow it to sit for 3 minutes.
Stir together to combine and let cool for 5 more minutes.
Pour the chocolate sauce on top of the bundt cake. Garnish with more chocolate chips if desired.
Wait until the chocolate glaze has set up before slicing and serving. Enjoy!
Mint Chocolate Chip Bundt Cake
Mint chocolate chip bundt cake made for mint chip lovers! Minty green cake topped with sweet chocolate glaze & chocolate chips for a festive & fun holiday cake recipe.
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Course: Cake, Dessert
Cuisine: American
Keyword: Mint Chocolate Chip Cake
Prep Time: 15minutes
Cook Time: 1hour15minutes
Total Time: 1hour30minutes
Servings: 16
Calories: 572kcal
Ingredients
1 1/2cupssemi-sweet chocolate chips
3cups+ 6 Tbsp cake flour
1/2tspbaking soda
1/2tspsalt
1cupunsalted butter, softened2 sticks
2 1/4cupsgranulated sugar
3largeeggs
2Tbspwhole milk
1/2tsppeppermint extract
1cupsour cream
Green gel food coloring
8ouncessemi-sweet bakers chocolate bar
1cupheavy cream
Instructions
Preheat the oven to 325°F. Grease a standard bundt pan well with baking spray.
Place the chocolate chips in a medium-sized bowl, add 1 tablespoon of the flour and toss to combine, set aside.
In a large bowl add the remaining flour, baking soda, and salt, whisk to combine, set aside.
In the body of a stand mixer, cream together the butter and sugar until a pale yellow color, light and fluffy. Add in the eggs one at a time until combined. Add in the milk and peppermint extract, stir in to combine.
Add ⅓ of the flour mixture and stir it in, scrape down the sides. Add ½ of the sour cream, scrape down the sides. Repeat with the remaining flour and sour cream. The last addition will be the last of the flour.
Add in green food coloring a little at a time until you get the desired color you want. Take a spatula and scrape down the sides and the bottom to make sure everything is colored and there are no white streaks of batter. Fold in the chocolate chips.
Spoon the batter into the bundt pan evenly and smooth out the top if needed. Bake for 60-75 minutes until a toothpick inserted into the center comes out clean. Let the bundt cool in the pan for 10 minutes, invert it onto your serving platter, and let it cool completely.
Once cooled, make the ganache drizzle. Chop up the chocolate bars as finely as you can and add to a heatproof bowl. Place the cream into a small saucepot over medium-low heat. Stirring occasionally, heat the cream just until a few bubbles pop up to the surface. Immediately pour the cream on top of the chocolate, let sit for 3 minutes.
Stir together to combine fully. Let cool for 5 minutes. Pour the chocolate sauce on top of the bundt cake. Garnish with more chocolate chips if desired.
Wait until the chocolate glaze has set up, this can take up to an hour. Slice and serve!
Notes
This recipe makes a lot of ganache drizzle for the outside. You can cut back the recipe in half for the glaze if you do not want the cake completely covered as shown in the photos. You can also slice and serve the cake then drizzle the still warm ganache over the serving plates.
This bundt cake is good for up to 5 days if stored in an airtight container. You can store it at room temperature or in the fridge, but the length of time that it remains good won’t change.
Can you freeze the bundt cake?
You can! I recommend freezing the cake before adding the chocolate glaze on top and then adding it later. Simply allow the cake to cool completely before wrapping well and placing it in an airtight container in the freezer for up to 2 months. Chocolate ganache will sweat as it thaws, which is why it’s best to simply add it on later for a fresher look.
More Chocolate and Mint Recipes:
With a bright green cake speckled with chocolate chips and topped off with an easy chocolate ganache, this mint chocolate chip bundt cake is perfect for holidays, birthdays, and more!
Mint chocolate chip bundt cake made for mint chip lovers! Minty green cake topped with sweet chocolate glaze & chocolate chips for a festive & fun holiday cake recipe.
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Mint chocolate chip cake ingredients
-Eggs: 3 large eggs will help with the leavening in the cake and help to bind it together.
How to Make Mint Chocolate Chip Cake
Color the Batter Green & Add Chocolate Chips
Make Ganache & Glaze Cake
More Chocolate and Mint Recipes:
