My Experiece with Little Birdie Secret's Thin Mints

Recipe adapted from Little Birdie Secrets: I prefer dark chocolate and just a subtle peppermint, so I switched out dark chocolate chips for milk chocolate and added less peppermint extract.

1 package semi-sweet chocolate chips

1 package dark chocolate chips

1 tsp. peppermint extract

2 sleeves Ritz Crackers

1. Melt your chocolate on a double boiler--glass bowl on top of a deep pan works well

2. Add peppermint once chocolate is melted--chocolate will seize up a bit, so just keep stirring until a smooth consistency is reached.

3. Dip crackers in chocolate using a fork or your finger.

4. Lay on wax paper. Refridgerate and ENJOY!

Don't put directly on a rack like you see in picture. The chocolate sticks to the metal making it very hard to remove the cooled thin mints

And if your glass bowl ends up vacuum sealing to the water filled pan...just let it cool overnight and the bowl will eventually pop off. Makes for a great hands-on science lesson, though!

Visit Baking Bites for some more awesome faux Girl Scout Cookies like Do-si-dos, Samoas, Tagalongs and a more authentic faux Thin Mint.

Pumpkin Scones

Adapted from Family Fun magazine. These scones freeze very well!

4 c. flour
4 t. baking powder
1 1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. salt
3/4 c. butter, softened (I've begun using 6Tbl. canola oil + 6 Tbl. butter)
2 1/4 c. sugar
2 eggs, lightly beaten
1 can (15 ounces) pumpkin
1 c. chocolate chips
2 c. raisins
1 c. chopped nuts, if desired
Cinnamon-Sugar Mix ( 4 T. sugar + 3 tsp. cinnamon)

1. Preheat oven to 375 degrees.
2. Combine dry ingredients through the ground cloves.
3. With a mixer cream butter and sugar until light and fluffy.
4. Beat in eggs and pumpkin.
5. Stir in chocolate chips, raisins and nuts.
6. Spoon several Tbl. of dough onto a greased, or Silpat lined, cookie sheet. An ice cream scoop sized scooper is the perfect size for us.
7. Sprinkle with cinnamon sugar mixture.
8. Bake for 8-12 minutes until lightly browned.
9. Cool at least 5 minutes before eating, completely for freezing and storing.

Tara Couture's Chocolate Zucchini Cake

I've reduced some of the sugar, lowered the fat w/yogurt, and changed out oil for butter in order to make this recipe a little healthier. My kids love this for breakfast and it freezes very well!

2 1/2 c. flour
1/2 c. cocoa powder
1 1/2 Tbl. baking soda
1 tsp. salt
2 1/2 tsp. baking powder
1/2 chocolate chips (mini chips suspend in batter best)
1/2 canola oil
1/4 c. plain or vanilla yogurt
1 1/2 c. sugar
2 c. grated zucchini
2 eggs + 2 egg whites
2 tsp. vanilla
1/2 c. milk

1. Preheat oven to 350 degrees
2. Combine dry ingredients through chocolate chips in a bowl.
3. In a mixer or by hand beat oil, yogurt, and sugar until lighter in color.
4. On low speed beat in eggs, zucchini, vanilla, and milk.
5. Slowly stir in dry ingredients. Do not overmix or cake will be flat and tough.
6. Pour into a greased bundt pan or 2 loaf pans.
7. Bake for 1 hour. Cool for at least 15 minutes before slicing

Blueberry Muffins

From Molly Katzen






2 1/2 C. flour
3/4 t. salt
1 1/2 t. baking powder (use aluminum free such as Calumet)
1/4 t. baking soda
1/2 to 2/3 C. sugar (we use 1/2 C.)
1 T. grated lemon zest (we prefer orange zest)
1 1/2 C. buttermilk
2 T. fresh lemon juice (we use orange)
1 Large Egg
1 T. vanilla extract
4 T. melted butter or oil
1 1/2 C. blueberries, fresh or frozen

1. Preheat oven to 375 degrees. Spray 12 muffin cups or line with papers
2. Combine flour, baking powder, baking soda, sugar, and zest.
3. In another bowl or 4 cup liquid measuring cup, measure out buttermilk and add juice, vanilla, egg, and butter. Whip until smooth.
4. Add liquid ingredients to dry. Mix until moistened. Do not overmix--lumps are okay. Fold in blueberries carefully.
5. Spoon into muffin cups and bake for 20-25 minutes. When using frozen blueberries we've found that baking time should be increased at least 10 minutes.