Hello friends!! I have another St Patrick’s Day recipe for you today. I made these mint chocolate mousse cups for my husband last week and I was not going to share them since they were so easy. But they were too good not to share and I hope you enjoy them as much as he did. (more…)

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Every weekend is now time for grilling, picnics and summer delights!! When I think of summer foods, watermelon is always at the top of the list. You won’t find me without a few slices in the fridge all summer long as I buy a giant one every week we grocery shop. I just cut it up, portion it out for snacks and chill. It’s the easiest snack to grab and cool off with.

Unless if you make them into popsicles!! These watermelon mint popsicles are WAY better than just eating up cold slices of watermelons. They are refreshing, sweet and simple. Just perfect for cooling off after a day of playing in the sun. And since they are popsicles, they are literally the easiest things to make. It’s just blending watermelon, mint and sweetener of your choice!! Add lime juice and some rum and you will have a watermelon mojito popsicle to serve to the adults.

Now tell me this isn’t summer at it’s finest?

Have a great weekend friends!

Print

Yield: 6 popsicles

Watermelon Mint Popsicles

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 4 cups seeded watermelon, chilled
• 1/3 cup honey, agave or maple syrup
• 1 lime, juiced
• 3-4 sprigs of mint
• a dash of salt
• 2-3 tablespoons rum (optional)

Instructions

Combine all the ingredients in a blender. Blend until smooth. Taste and adjust sweetness to your liking.

Divide the watermelon juice equally into popsicle molds. Freeze for at least 6 hours or overnight.

When ready to serve, hold the popsicle molds under warm water for a few seconds before releasing. Enjoy!

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Happy Monday!! How is your holiday shopping going? Are you one of those that are already all done? Wrapped and under the Christmas tree ready? Lucky you! I just finished my list and will be shopping over the coming weekend to get everyone covered. I thrive on last minute. But I am knee-deep in my holiday baking. I refuse to wait till last minute on that. SO many holiday sweets to enjoy before the new year rolls around and those irking resolutions loom.

And nothing says it’s the holidays like MINT!! Mint chocolate barks, mint chocolate candy and everything mint chocolate chip. This is why I am so freaking excited about the new  Nestlé® Toll House® DelightFulls™  filled baking morsels. These are your regular chocolate chips morsels filled with goodness!! Goodness = caramel, peanut butter and mint. I mean, it’s like enjoying two in one flavors in one chocolate chip.

OK fine I will calm down just in case you are rolling your eyes going, seriously you are this excited over chocolate chips? Let’s talk about these classic mint chocolate chip cupcakes instead. They are your rich chocolatey cupcakes spiked with mint extract and filled with mint chocolate chips. It is just richness on every level!

So as you entertain this holiday season, make sure you make these classic cupcakes. And DO get excited about these filled baking morsels (because common they are filled with goodness!!)

Print

Yield: 12-15 cupcakes

Mint Chocolate Chip Cupcakes

Rich chocolate cupcakes are filled with mint chocolate chips making these mint chocolate chip cupcakes an instant crush! 

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For Chocolate Cupcakes:

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• 1 cup all-purpose flour
• 1 cup granulated sugar
• ⅓ cup unprocessed cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg, at room temperature
• ½ cup buttermilk, at room temperature
• ½ cup hot water
• ¼ cup vegetable oil
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon mint extract
• ½ cup Nestlé Toll House Mint filled DelightFulls (or any mint chips)

For the Frosting:

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• 1 cup (2 sticks) unsalted butter, at room temperature
• 2-3 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• ¼ teaspoon mint extract
• Pinch of salt
• 2-3 tablespoons heavy cream
• A few drops of green gel color (optional)

Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients into a large bowl. In a medium bowl, combine all the wet ingredients using a whisk.
3. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape down the sides and bottom of bowl. Mix for additional minute on medium speed.
4. The batter will be thin. Divide evenly among the cupcake liners, filling each 2/3 of the way.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
6. Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For Mint Frosting:

1. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract, mint extract, salt and heavy cream and mix on low for 1 minute until combined. Add in coloring if using. Increase speed to medium-high and whip for 6 minutes.
2. Frost cupcakes and decorate with sprinkles.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

 This is a sponsored conversation written by me on behalf of NESTLÉ® TOLL HOUSE®. The opinions and text are all mine.

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Happy Friday!! I made homemade ice cream!! First time ever and I think I am in HUGE trouble. Who starts with Baileys Mint Oreo Ice Cream? This girl. And now that I know that homemade ice cream is creamy, smooth and delicious and so much better than what you buy at the store, I am not sure I can ever go back. I am hooked and I can’t help but think of all the endless combinations of flavors that can be made. Be warned people. It’s going to get frozen around here!!

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