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Sunday, February 19, 2017

Salute to Mint Chocolate

Credit has been given to the Aztecs and Mayans for using chocolate. Europeans that came to the land later on were not fond of the taste of the dark, bitter bean and they often used it for medicinal purposes. A hot chocolate drink was often mixed with mint, cinnamon and other spices to make it taste better. Later sugar was added and the other flavors would slowly go away but the taste of chocolate and mint was desired.

During the mid 1800s chocolate was being mass produced. Advertisements for mint chocolates or chocolate mints did not start showing up in newspapers until the turn of the century The mint chocolate flavor is still desired and can be found in everything from ice cream to brownies, cookies, candies as well as liquors and sauces.

One of the best known and well loved mint chocolate cookies is the Girl Scout Thin Mint cookie. The thin mint cookies were first sold in 1953. The popularity of this cookie was instant and has not gone away.

1 c All-purpose flour 
1 c Sugar
1/2 c Butter or margarine,;
-softened 4 Eggs 
1 1/2 c (16 oz can) chocolate syrup 
2 c Confectioners' sugar  
Topping: 1/2 c Butter or margarine; 
-softened 1 tb Water 
1/2 ts (to 3/4 tsp) mint extract
3 dr Green food coloring 
6 tb Butter or margarine
1 c Semisweet chocolate chips
Heat oven to 350 degrees. Grease a 9x13-inch pan. In a large mixer bowl, combine first 5 ingredients; beat until smooth. Pour into prepared pan. Bake 25 to 30 minutes, or until top springs back when tapped lightly. Cool completely in pan. In a small bowl, combine confectioners' sugar, butter, water, mint extract and food coloring. Beat until smooth. Spread this on cake. Cover and chill. In a small saucepan over low heat, melt butter and chocolate chips. Remove from heat; stir until smooth. Cool slightly. Pour over chilled cake. Cover and chill at least 1 hour before serving. ----- 

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