Two Baked Sunday Mornings posts in a row: I'm on a roll! And these cookies were crazy good, so I'm really glad I made them!
They remind me of the chocolate cream cheese snacking cookies we made last summer in that they are soft and tender but... refreshing. And I totally didn't expect that. The mint, and there's a lot of it in this recipe, took them to a whole other level.
Instead of the chunks called for in the recipe, I used callebault chocolate chips and I didn't roll them in sugar before baking. These only bake for 10 minutes and stayed nice and soft after cooling.
I had plans to turn these into ice cream sandwiches but I was assured that they wouldn't last long and they didn't.
For the recipe, and to see how the other bakers enjoyed their cookies, click on through to the Baked Sunday Mornings blog.
Sunday, August 17, 2014
Sunday, August 10, 2014
This morning's recipe for Baked Sunday Mornings is one that I made last fall, then again, at xmas time, one of the first recipes I made from Baked Elements.
I'm not a big fan of malt, but really liked this recipe. It produces a really nice and moist vanilla cake that doesn't scream malt but has that little something extra.
I had first tried to make little acorn cakelets but I overfilled my moulds and it made a big mess. The cake is a bit too airy to keep the distinct impression of the mould anyway. But the rest of the batter made for really cute mini bundt cakes! These are about 3 or 4 inches across the bottom and perfect to share!
Love this recipe. To find it and to see how the other Baked Sunday Mornings bakers did, head over to the blog!