Dutch St. Nicholas Cookies

Some people celebrate St. Nicholas's feast day on December 6 by leaving out their shoes to be filled with treats. Although we did not particularly celebrate that day, these cookies are a traditional treat for the feast day. The cookies are usually molded or imprinted with various designs such as an image of St. Nick. Mom's recipe called for using the spritz cookie press, which worked well with this dough.

This recipe has an intriguing ingredient list including spices and even black pepper. The cookie itself is not overly spicy, but just spicy enough. I also liked the contrast of the sweetness of the chocolate frosting. Mom's recipe did not contain the ingredients for the frosting, so I used the chocolate fudge frosting from Mom's recipe for eclairs. Even if it is not St. Nicholas day, give these delicious cookies a try.

Dutch St. Nicholas Cookies 

• 1/3 cup butter, softened
• 1/3 cup brown sugar
• 1/2 tp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cloves
• 1/8 tsp. nutmeg
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. baking powder
• 2-3 Tbsp. milk
• 1 cup flour
• Chocolate Frosting

Beat butter and sugar until creamy; beat in spices, salt, pepper, and baking powder. Beat in two tablespoons milk and gradually beat in the flour. Use additional milk if the dough is too stiff. Put the dough into a spritz cookie press with a rosette plate. Press onto a cookie sheet. Bake at 350 for 15 minutes. Allow to cool a few minutes before frosting. Prepare the chocolate frosting. Spoon a little frosting onto the center of each cookies. Press an almond onto the frosting. Enjoy!

German Cinnamon Cookies

December is all about Christmas cookies. Mom's recipe box has so many cookie recipes that it was hard to pick just a few for this Christmas season. This German Cinnamon Cookies recipe has an appealing combination of cinnamon and almonds. And the recipe makes so many cookies, so you won't mind giving some away at Christmastime. These cookies will freeze well and can always be saved for another day.

The cookie dough for this recipe needs to be refrigerated overnight, requiring some advanced planning. Although rolling out the dough and using a cookie cutter might take a little more time than drop cookies, the resulting crunchy cookies are worth it. You can use any shape and size cookie cutter. I used a round shape with scalloped edge. Whatever shape cookie cutter you use, you'll love the cookies.

German Cinnamon Cookies 

• 1 1/2 cup butter
• 1 pound confectioner sugar
• 4 eggs
• 1 tsp. vanilla
• 4 cups flour
• 3 tsp. cinnamon
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 pound finely chopped almonds

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift flour with cinnamon, baking powder, and salt; add to creamed mixture. Beat until blended. Stir in almonds. Chill dough for several hours or overnight. Roll out small portions of dough at a time on a lightly floured surface until very thin. Cut the dough with a cookie cutter. Bake on an ungreased cookie sheet at 375 for about 10 minutes or until delicately browned. Allow to cool on a rack. Enjoy!

Toffee Bars

In preparation for Christmas, I looked through Mom's recipe box for cookies to make this year. When I saw this Toffee Bar recipe, I remembered making it with Mom because it was so easy and yielded many bars. So I made this recipe for Thanksgiving. I know that pies are the traditional dessert at Thanksgiving, but there were plenty of pies. These Toffee Bars are so easy to eat and can be cut into small bars, it almost doesn't count as having dessert.

When I made this recipe, I used milk chocolate chips instead of semi-sweet chocolate chips just because I prefer milk chocolate. I also used about twice as many chips as called for in the recipe, in part because I did not use nuts when I made this recipe. If I were to use nuts, I think I would use almonds, but any type of nut would do.

Toffee Bars 

• 1 cup butter
• 1 cup brown sugar
• 1 tsp. vanilla
• 2 cups flour
• 1 cup chocolate chips
• 1 cup chopped nuts

Thoroughly cream together the butter, sugar, and vanilla. Add flour and mix well. Stir in the chocolate chips and nuts. Press dough into an ungreased 15 1/2 inch by 10 inch jelly roll pan. Bake at 350 for 25 minutes or until brown. While still warm, cut into bars. Cool before removing from the pan. Enjoy!

Turkey Crunch Casserole

Thanksgiving is a terrific food holiday, and when you have extra turkey, give this recipe a try. Mom's recipe box has an assortment of casseroles that are easy to make. This recipe reminded me of another casserole that Mom often made: Tuna Noodle Casserole, especially the cream of mushroom soup, chopped hardboiled eggs, and topped with potato chips. Just like the tuna version, the turkey version is delicious.

Mom's recipe called for a can of mushrooms. But I did not have any canned mushrooms on hand and did not miss the extra mushrooms. I did use extra almonds, which gave the casserole a nice crunch. Mom's recipe calls for topping the casserole with chow mein noodles or crushed potato chips. I used potato chips so that it would be more like Thanksgiving in a single dish.

Turkey Crunch Casserole 

• 3 cups diced cooked turkey
• 2 hard boiled eggs, chopped
• 1 can (4 oz.) sliced mushrooms
• 3/4 cup diced celery
• 1/2 cup slivered almonds
• 1 Tbsp. chopped onion
• 1 can (10.5 oz.) condensed cream of mushroom soup
• 3/4 cup mayonnaise
• crushed potato chips

Mix together the first six ingredients. Stir soup into mayonnaise and toss with the turkey mixture. Turn into a eight-inch baking dish. Sprinkle top with potato chips. Bake at 350 for 30 minute or until bubbly. Enjoy!

Cranberry Cake

When November comes around and fresh cranberries are easy to find, give this cake a try. Before this recipe, the only thing I had made with fresh cranberries was cranberry sauce. Usually I use dried cranberries in baked goods. So when I saw that this recipe used chopped up fresh cranberries, I gave it a try. The inside of fresh cranberries is white, so I was worried about how this cake would come out. But the cranberries cooked up into a bright fresh cranberry color and tasted perfect. I think I will try to use fresh cranberries for baked goods whenever possible. This recipe also includes a cream sauce to go with the cake. The sauce is a delicious addition to this cake and would go well with other cakes.

Cranberry Cake 

• 2 cups flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup sugar
• 1 cup milk
• 5 Tbsp. melted butter
• 2 cups cut raw cranberries

Sauce

• 1/2 cup butter
• 1 cup sugar
• 3/4 cup cream

Combine the flour, baking powder, salt, and sugar. Add the milk and  melted butter. Fold in the cranberries. Pour batter into a greased eight or nine inch pan. Bake at 375 for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. To make the sauce, combine the butter, sugar, and cream in a saucepan. Bring to a boil, then simmer for ten minutes. Serve the cake warm topped with sauce. Enjoy!

Fresh Apple Cake

Fall baking seems to require using apples. So I went looking in Mom's recipe box for a good apple recipe and found this one. The fresh apple cake was so delicious. I especially enjoyed it while it was still warm from the oven, even though letting it cool longer might be better to prevent the pieces from falling apart. Also, vanilla ice cream would be a perfect topping for this cake.

Interestingly, this recipe calls for one cup of cold coffee in the batter. The coffee gives the cake some depth, but not a strong coffee flavor. The final product tasted very strongly of apple and not at all of coffee. Mom's recipe also called for raisins and walnuts, but I just used some extra apple instead. I am sure the cake would be delicious with raisins and/or walnuts.

Fresh Apple Cake 

• 1 cup butter
• 2 cups sugar
• 1 cup cold coffee
• 2 eggs
• 2 tsp. baking soda
• 3 cups flour
• 1 tsp. cinnamon
• 4 cups chopped apple
• 1 cup raisins, optional
• 1 cup walnuts, optional

Cream butter. Add sugar and continue beating until light and fluffy. Add egg and coffee. Combine flour, baking soda, and cinnamon. Add to butter mixture and mix until no trace of flour remains. Fold in the apples, raisins, and walnuts. Pour into al well-greased 9x13 pan. Sprinkle with granulated sugar. Bake at 350 for 45 to 50 minutes. Allow to cool. Enjoy!

Ropa Vieja

Ropa Vieja is a classic Cuban dish that MDS and I often enjoy at Cuban restaurants, especially at Cafecito. Recently, while enjoying a delicious Ropa Vieja sandwich, it occurred to me that this dish could be easy to make at home. The name of the dish translates to old clothes because the meat is shredded and looks like fibers, but don't let the name dissuade you from giving it a try.

When I made this recipe, I used chuck roast, but other cuts of beef could be used, such as flank steak. Ropa Vieja is often served with rice and black beans. But it also makes a great sandwich, just be sure to use a bread that can soak up all the juices.

Ropa Vieja 

• 2 pounds beef chuck roast 
• 1/4 cup olive oil 
• 2 onions, thinly sliced 
• 1 large green bell pepper, thinly sliced 
• 1 large red bell pepper, thinly sliced 
• 2 Tbsp. minced garlic cloves
• 1 tsp. dried oregano 
• 2 tsp. ground cumin 
• 2 tsp. paprika 
• 1/2 cup dry white wine 
• 1 cup beef broth 
• 16 ounces crushed tomatoes 
• optional: about 8 manzanilla Spanish olives

Heat olive oil in a pot over high heat. Add the beef and brown on all sides. Then transfer to a plate. Add the onion and peppers to the pot and cook over medium heat for 20 minutes until caramelized. Add the garlic, oregano, cumin, and paprika. Add the white wine and bring to a boil. Mix in the beef broth and crushed tomatoes. Bring to a simmer. Return the beef to the pot. Simmer while covered for two hours or until the beef is fork-tender. Transfer the beef to a plate and shred. Return shredded beef to the pot. Stir in the olives. Simmer uncovered for 30 minutes. Enjoy!

Bohemian Cheese Noodles

This time of year, Mom's garden has all sorts of produce available, including the fresh parsley that I used for this recipe. Mom's parsley is quite flavorful, so this dish was delicious. I recall this recipe from when I was a kid, but I don't remember the parsley, possibly because Mom used dried parsley rather than fresh parsley. But what I remember most from this recipe is the cottage cheese. When I was young, I did not like cottage cheese, but now I like it. So I really enjoyed this recipe. And it is such an easy side dish, so you should give it a try, especially if you have fresh parsley on hand. But even dried parsley would work just fine.

Bohemian Cheese Noodles 

• 8 oz. egg noodles
• 1/2 cup butter, melted
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 pound cottage cheese
• 1/4 cup milk
• 1Tbsp. chopped parsley

Cook the noodles as directed on the package. Drain. In the sauce pan, melt the butter and add salt and pepper. Return noodles to saucepan. Blend cottage cheese and milk; add to noodles. Mix lightly and simmer in a covered saucepan for 3-4 minutes. Turn out into a serving dish and sprinkle with chopped parsley. Enjoy!

Hoisin Mint Sauce

In late summer and early fall, Mom's garden produces so much mint. Because I love mint, I am always looking to find new ways to use the fresh mint. Recently, Mom found a bunch of mint recipes in Chicago Tribune, so she saved the page for me. This sauce was one of the recipes. I used this sauce primarily as a salad dressing, but it could be used as a marinade and sauce for meat or vegetables. I did use the sauce to marinate and glaze roasted Brussel sprouts. The sauce is easy to make and lasts about a week in the refrigerator.

Hoisin Mint Sauce 

• 1/2 cup hoisin sauce
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 1 Tbsp. paprika
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. minced garlic
• 2 tsp. ginger paste
• 6 Tbsp. finely chopped mint

Mix all the ingredients in a small bowl. Refrigerate for at least an hour before use. Serve on you favorite salad, meat or vegetable. Enjoy!

Beijing Egg & Tomato

While in Beijing, we were amazed by our visit to the Great Wall. We visited the Mutianyu section of the Wall, which seemed immense, but is just a small portion of the Wall that goes on for thousands of miles. In the shadow of the Great Wall, we ate an amazing lunch with so much food. I liked all the dishes, but I especially liked the Egg and Tomato. I learned that it is a common Chinese dish in Beijing, probably because it is so easy to prepare.

Egg and Tomato is just like our very own Egg and Pepper. And the methodology is nearly identical. But in my internet search, I found that it was common to add garlic to Egg and Tomato. It is so delicious. Next time I make Egg and Pepper, I need to add garlic. If you have medium tomatoes, you should use equal number of eggs to tomatoes. But you can always adjust the proportions for your preference.

Egg & Tomato 

• Olive oil
• 1 tsp. minced garlic
• 4 eggs
• 4 medium tomatoes

Pour enough oil to lightly coat a skillet. Add the garlic and heat on medium. Cut the tomatoes into eighths. In a bowl, beat the eggs. Add the eggs to the hot skillet and allow to cook until just about done. Remove the eggs to a bowl. Add the cut tomatoes to the skillet and cook until the tomatoes begin to soften. Put the eggs back into the skillet and cook for a few minutes. Enjoy!

Chinese Dessert Soup

While in China in June, we ate excellent food. One unique dish that I loved was a cold sweet soup that was served at a fantastic restaurant in a shopping mall in Beijing. The soup had tapioca pearls, purple sweet potatoes, and red beans. It is also made with coconut milk, which I am enjoying more and more. The version in Beijing also had grass jelly in it, but I have not found any yet in my local Asian market. In searching the internet, I did not find an exact recipe, but I have been able to put together my own version here.

To prepare the red beans, I decided to follow the steps for making red bean paste, but then remove some of the beans when they were fully cooked, but had not yet popped. I did also make some red bean paste for later use. I had never cooked tapioca pearls before, but you might be able to find pre-cook tapioca pearls. I used the larger pearls like the ones in boba teas. Once the red beans and tapioca pearls are done, the rest of the soup comes together quickly. This sweet soup can be served hot or cold, but I think I prefer it cold which makes it a great summer treat.

Chinese Dessert Soup 

• 1 cup red beans
• 1 cup tapioca pearls
• 2 medium purple sweet potatoes
• 3 cups brown sugar, divided
• 1 can coconut milk

Prepare the red beans: Soak the beans overnight in water. Drain the beans and add fresh water for cooking. Simmer the beans for an hour or so. Add more water as needed. Continue simmering until beans become soft. Add one half cup brown sugar and continue to simmer. If needed for taste, add the other half cup brown sugar. When the beans begin to pop, pull out about half a cup of beans and reserve for the soup. With the remaining beans, cook for about 20 minutes more until a paste forms. Use the bean paste as a spread on toast, ice cream topping, or oatmeal add in. The bean paste will last in the refrigerator for a few days or can be frozen for later use.

Prepare the tapioca pearls: Place 7 cups of water in a pot and boil. Add one cup of tapioca pearls. Stir to prevent the pearls from sticking. Cook at a low boil for about 30 minutes until pearls are cooked. Tapioca pearls are white before cooking and will become translucent when done. Rinse the tapioca under cool water.

Prepare the soup: Peel and finely chop the purple potato. Add two cups brown sugar, two cups water, and the chopped potato to a large sauce pan. Cook on medium-high heat for about ten minutes, or until the potato is cooked. Add the can of coconut milk and bring to a boil. Add the tapioca and red beans and stir. Turn off the heat. The soup can be served hot or cold. Enjoy!

Chinese Vinegar Peanuts

In June 2019, a number of family members travelled to China to celebrate the wedding of Mike and Shuyan. We had an amazing time and ate so much amazing food. I would love to try to re-create many of the recipes, but for now, I'll start with the easy recipes. With many meals, cold vinegar peanuts were served. And, yes, we ate them with chop sticks. I found these peanuts to be delicious--sweet, salty, and tangy peanuts. After some internet sleuthing, I was able to come up with the recipe below that I think is a close approximation of these peanuts.

One of the hardest parts about this recipe might be finding raw peanuts. I had no luck in American grocery stores. But, I did find them in my local Asian grocery store. The other item that I had trouble finding was ground coriander seeds. I found coriander seeds in my local African grocery, so just ground the seeds myself. Coriander seed is from the plant that has leaves that we call cilantro, but coriander does not really taste the same as cilantro. Rather, coriander is somewhat citrusy and nutty in flavor. If you cannot find coriander seed, caraway seed might be a good substitute. These peanuts should be stored in the refrigerator because they are best cold.

Chinese Vinegar Peanuts 

• 1/2 pound raw peanuts with skins
• 1/4 cup vegetable oil
• 4 Tbsp. vinegar
• 2 Tbsp. sugar
• 2 Tbsp. soy sauce
• 1 tsp. garlic powder
• 1 tsp. ground coriander seed
• green onion or chives for garnish

Add the oil and peanuts to a skillet and heat on low-medium for 15 to 20 minutes. Stir frequently with a wooden spoon. The peanuts are done when the skins darken. Make sure not to burn the peanuts. Remove the peanuts using a slotted spoon to a plate covered with a paper towel. Allow to cool for a few minutes. In a bowl, combine the vinegar, sugar, soy sauce, garlic powder, and ground coriander seed. Then, add the peanuts to the sauce bowl and stir to coat. Refrigerate for at least an hour. When ready to serve, stir the nuts and garnish with green onion or chives. Enjoy!

Peaches with Berry Sauce

When looking through Mom's recipe for an easy summertime recipe, I was intrigued by this recipe. Although I do not specifically remember it, I do remember fruit salads from childhood, so I thought I would give it a try. The berry sauce is a delicious topping for peaches. In fact, the berry sauce could easily be put to other uses. And, raspberries or blueberries could be substituted for the strawberries for other delicious sauces.

This recipe calls for using an egg white to create a fluffy and frothy sauce. If you are worried about salmonella or other food safety risks from using raw egg whites, you could buy pasteurized egg whites. Or, you can use the method of whipping the egg white with sugar over warm water. It seemed to work just fine for me. And, the resulting sauce was so delicious, I will have to make the sauce again.

Peaches with Berry Sauce 

• 6 fresh peaches
• 1 tsp. lemon juice
• 1/4 cup granulated sugar
• 1/2 cup fresh strawberry slices
• white of one egg

Peel and slice the peaches. Arrange in the serving bowl and sprinkle with lemon juice. Cover and refrigerate until well chilled. Mash by hand or use a blender to get the strawberries to a pureed consistency. Heat a bowl of water in the microwave until just boiling. Combine the egg and sugar in a smaller bowl. Place the smaller bowl in the bowl of hot water and beat the egg and sugar until frothy, about three minutes. Combine strawberries with the egg mixture. Spoon the sauce over the peaches and serve. Enjoy!

Coffee Chocolate Treat

While looking through Mom's recipe box for a good recipe to make without using the oven, I came across this pudding treat. And what a treat it is. MDS, who says he does not like puddings, loved this dessert. This recipe might have turned him into a pudding fan. The recipe results in a layered treat of chocolate and coffee creaminess. Each layer is delicious on its own or when combined with another layer.

When making this recipe, I used instant chocolate pudding. I used the full two cups of milk to make the pudding, but I recommend reducing the milk to one and a half cups for a thicker pudding. Also, I had some extra whipped cream, so I made a third layer of whipped cream to the top, but left off the walnuts suggested in the recipe. When I made this recipe, I made one individual cup and one larger shared bowl. Next time, I might try making 4-6 individual cups.

Coffee Chocolate Treat 

• 1 cup marshmallows
• 1/2 cup strong coffee
• 1 cup heavy cream
• 1 package chocolate pudding
• 1 1/2 cups milk
• optional: chopped walnuts

Melt the marshmallows in the coffee on low. Chill for half an hour. Whip the cream until stiff. Fold in the coffee mixture. Prepare the chocolate pudding with the milk. Spoon the chocolate pudding into the serving cups or bowls. Layer the coffee mixture on top. If you have extra whipped cream, add to the top. If desired, sprinkle on chopped walnuts. Refrigerate a few hours. Enjoy!

Mango Rice Pudding

Recently, we had a wonderful family dinner at Chew Chew Cafe in Riverside. For dessert, there was mango rice pudding. It was so delicious that I had to figure out how to make it myself. So after reviewing a few recipes that Google found, I came up with this recipe, which takes some elements from different variations. When I brought some to Mom's for a Saturday night dinner, Mom and Meg loved the pudding, but the kids did not like it so much.

The recipe calls for mango puree, which can easily be made by putting fresh or frozen mango in a blender. Or, you might be able to find some mango puree in the freezer or canned food section. I used basmati rice, but other types of rice might work out fine. I really like the cardamom combined with mango. If you are not familiar with cardamom, you should give it a try because it enhances the taste. Alternatively, you could add cinnamon or ginger instead of cardamom.

Mango Rice Pudding

• 4 cups whole milk
• 1/4 cup uncooked rice
• 1/2 tsp. cardamom
• 1/3 cup sugar
• 2 cups mango puree

In a heavy bottom sauce pan, boil the milk until reduced to about two-thirds of the original amount. Grind the uncooked rice until it is coarsely ground. Add the rice flour to the milk and cook on low for 8-10 minutes. Add the cardamom and sugar and mix to dissolve the sugar. Return to a boil. Stir continuously and boil for 5 minutes. Remove from heat and blend in the mango puree. Pour into serving bowls and allow to cool. Refrigerate and serve cold. Enjoy!

Big Fudge Cake with Caramel Frosting

Another year has gone by, and MDS is still 39. For his birthday this year, I made his favorite chicken and this chocolate cake with caramel frosting. The cake is rich and chocolatey like a devil's food cake. The frosting is amazingly easy to make and a delicious caramel taste. The combination of these two recipes is perfect, especially when served with vanilla ice cream.

Although the recipe calls for making the cake into a three-layer cake, but I made a pan cake. Like most cake recipes, you can change up the pan used and adjust the bake time as needed. Also, the recipe calls for using baker's chocolate, but I did not have any on hand, so for each ounce of baker's chocolate needed, melt a tablespoon of butter and blend in three tablespoons of unsweetened cocoa. For the caramel frosting, it is important to keep stirring while preparing the caramel sauce. After blending in the powdered sugar, the frosting sets relatively quickly, so make the frosting when the cake has fully cooled and is ready to be frosted.

Big Fudge Cake 

• 3/4 cup butter
• 2 1/4 cup sugar
• 3 eggs
• 3 squares (1 oz. each) baker's chocolate, melted
• 1 1/2 tsp. vanilla
• 3 cups flour
• 1 1/2 tsp. soda
• 3/4 tsp. salt
• 1 1/2 cup ice water

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Sift together dry ingredients; add to chocolate mix in thirds alternating with ice water, beating until smooth after each addition. Pour batter into greased baking pans. Bake at 375 for about 30 minutes or until done. Allow to cool.

Quick Caramel Frosting 

• 2/3 cup butter
• 1 cup dark brown sugar
• 1/2 cup milk
• 3 to 4 cups confectioner's sugar
• 1 tsp. vanilla

Melt butter in saucepan. Add brown sugar and milk; heat until boiling. Stir constantly and boil gently for five minutes. Cool for 10 minutes. Blend in confectioner's sugar and vanilla until smooth. Add additional confectioner's sugar until spread consistency. Spread on the cake. Enjoy!

Jucy Lucy

When MDS and I travel, we love to try out local food. When the Super Bowl was in Minneapolis in 2018, we had to try the Jucy Lucy at Matt's Bar. The Jucy Lucy is simply a cheeseburger with the cheese inside the burger. Why is this so special? I cannot explain, but it might be the way the cheese oozes out of the burger. And the Jucy Lucy at Matt's Bar is worth a stop when in Minneapolis. If you can't make it to Matt's Bar, then you'll have to make your own Jucy Lucy.

When making your own burgers, you can add any sort of seasoning to customize to your taste. When I made these burgers, I added some garlic powder and Worcestershire sauce. But you could  add any sort of seasoning you might like. I recommend using American cheese because it melts nicely, but any cheese could work. You can cook the burgers using any method that you want--grill, pan fry, or oven broil.

Jucy Lucy 

• 1/2 to 1 pound ground beef
• 1/4 cup Worcestershire sauce
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 2 to 4 slices American cheese
• burger buns

In a bowl, mix the ground beef and seasonings. With one half of the meat, create two thin patties, one slightly larger than the other. Cut up the cheese into smaller pieces and place on the larger patty. Then, place the smaller patty on top. Pinch together the edges and press to form a compact patty. Repeat for the second burger. Cook using your preferred method until thoroughly cooked. Allow the burgers to sit for a few minutes. Enjoy!

Chocolate Mint Pizzelles

With another summer comes some more mint recipes to use the mint that is starting to grow out of control in Mom's garden. Luckily, I love all things mint. And mint and chocolate pair so well together that it is easy to add mint to many chocolate-based recipes to create a delicious variation.

For this recipe, I just followed the chocolate pizzelle recipe, but added some freshly chopped mint. You can add as much mint as you would like. I added about a cup of chopped mint, but you could you use more or less to taste. I roughly chopped the mint, but you could chop it very finely, if preferred.

Chocolate Mint Pizzelles

• 3 eggs at room temperature
• 3/4 cup plus 3 Tbsp. sugar
• 1/2 cup butter, melted and cooled
• 1 tsp. vanilla
• 1 3/4 cup flour
• 2 tsp. baking powder
• 3 Tbsp. cocoa powder
• 1/2 to 1 cup chopped mint

In a large bowl, beat eggs and sugar. Add butter and vanilla. Blend in flour, baking powder, and cocoa powder. Add in the chopped mint. The batter will be stiff. Preheat the pizzelle iron. Drop batter by the spoonful into each pizzelle pattern. Close pizzelle iron and allow about bake about one minute. Remove the pizzelles with a spatula and allow to cool on a flat surface. Sprinkle pizzelles with powdered sugar. Enjoy!

Asparagus Quiche

In the late spring, asparagus appears in large quantities in farmers' markets and grocery stores. This recipe is a great way to make use of the seasonal abundance of asparagus. Mom's recipe calls for using canned asparagus. But using fresh asparagus is so easy. Just cook the asparagus either by oven roasting or in a pan on the stovetop.

Technically, a quiche usually has a crust, so this is a crust-less quiche or oven baked frittata. Call it whatever you want, the result is a delicious dish that is very filling and also makes good leftovers for work-day lunches. When I made this recipe, I did not have any fresh basil on hand, so I used dried basil.

Asparagus Quiche 

• 1/2 pound cooked asparagus pieces
• 1 cup skim milk
• 5 eggs
• 1 small onion, finely minced
• 1/2 pound shredded Swiss cheese
• 1 tsp. basil
• 1/8 tsp. pepper

Place asparagus in the bottom of a nine-inch pie pan. Beat milk and eggs in a medium bowl; add the remaining ingredients. Pour into the pie pan. Bake at 325 for 40 minutes. Allow to cool. Enjoy!