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Chocolate Mint Cookie Bites filled with Coconut Cloud
Post Date: 10-25-16
This last week has been jam-packed at my house. Parents, visiting for a spell. Trying to get ready for a house filled with company. Lots of cleaning and organizing and putting the clutter away.
During this rush of activity, I decided to try my hand at a different chili. I pulled the random ingredients and started to work. One important thing to remember when your cooking for you and yours, is to relax. If you don’t like it, toss it and move on.
Some times cooking without a recipe goes well. Some times, it is exquisite. Be prepared, because some times it is, not so good. This is how, my chili turned out. It became peep food, quickly.
In an effort, to redeem myself with my crew, I ventured to dessert land. I had wanted to create a brownie cookie. I pulled the Chocolate Mint Brownie recipe and studied it. I went through my cook pans to see what my options were for baking.
Preheat oven to 350 degrees. Grease and flour (2) 8 x 8 x 2 pans
In 4 cup measuring glass, melt butter for one minute. Add in cocoa and stir well. Blend in sugar and stir well.
Add in mint leaves, coffee liquor with cocoa and stir well.
Add flour in 1/4 cup segments and stir. Repeat until all flour is added and blended well. Add in almonds and stir well.
Scoop batter into a one cup measure and spread into one pan. Using a small spoon, slide it across batter to smooth and even out. Pour balance of one cup batter into other pan and repeat.
Bake for 15 minutes. Allow to cool. Run knife along side of edge slowly to assist the release. With a knife, draw a line down the center of the pan. Turn and draw another line down the center of the pan. This will offer 4 even squares.
With a knife, cut a line down the center of each square. This will provide 16 squares. Using a fork or 1" spatula, slide it under slowly to work cookie up. This is the hardest part of the recipe. If part of it separates, put back together and put on platter. This is your test bite.
One pan will yield bottoms and one pan will yield tops. Based on this type of recipe, do not expect perfectly cut squares. The type of batter and nuts will make this difficult. This recipe is a take on an ice cream sandwich. Enjoy the bite. It will look pretty on the plate and taste great even if it's not perfectly squared.
In mixer, blend heavy cream on high. Add in confectionary sugar until blended into stiff peaks. Fold in coconut. With a teaspoon, drop a dollop of cream on 16 bottoms. From cut sizes, match bottoms and tops that are similar. Place the cookie top, on to the filling. Serve.
This dessert serves as a crunchy cookie with a light filling. Not to sweet, but just right.
I have a love affair with food, entertaining, travel and music. www.diningwithmimi.com is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey.
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