I am a sucker for mint. Ever since the "if you're good at the mall we can get ice cream" days, mint chocolate has been my favorite combination. When I was in college and procrastinating studying for exams I liked to bake. One winter I found the Andes Mints baking chips. (Be on the look out, they're usually only available around the winter holidays. If you see them stock up...and send me a bag.) I've made them almost every winter since. Though... they almost always came out too dry. This year I tweaked the recipe a little bit and it seemed much better. Instead of 2 and 2/3 cups flour, I used just a little over 2 cups. I was out of vanilla extract but Dr. Google informed me that you can substitute any flavored alcohol for an flavored extract , as long as you pair a complimentary flavor. I just happened to have Creme de Menthe in my liquor cabinet. This combination of changes was a sure upgrade. I made a double batch (I used 5 c flour for ...
I am Elizabeth. He’s Eric. She’s Evie. Together we’re The Buerglers. These are our tales. We love all things from our hometown of Atlanta especially, The Braves, Delta, and Chick-fil-a. When we’re not working you can find us hiking, biking, home brewing, Jeep riding, cooking organic, baking cookies, cloth diapering or watching documentaries.