Chocolate Mint Truffle Cookies

Ladies, if it is that time of the month, I recommend you stop what you’re doing right now and make two, maybe three batches of these. I don’t remember the original basis for this recipe but it’s one I have memorized and can make at the drop of a hat.

These are not, in fact, very truffle-like once baked but the texture of the dough is quite truffle-y and rich. They satisfy my monthly craving for French truffles and I can’t keep peoples hands from them, especially Caleb’s.

Although it may be a cardinal sin as an American, I actually don’t very much care for chocolate chip cookies; instead, I prefer a rich chocolate cookie like this one. Also mint and chocolate are a match made in heaven.


Chocolate Mint Truffle Cookies
Chocolate Mint Truffle Cookies

1/2 c brown sugar
1/4 c granulated sugar
1/2 c butter, room tempurature
1 large egg
1 1/2 t vanilla
2 t mint extract
1/4 c cocoa powder (heaping)
1 c whole wheat flour
1/2 t baking soda
1/8 salt

  • Preheat oven to 350.
  • In a medium mixing bowl, cream together butter and sugars until fluffy.
  • Add in egg, mint and vanilla extracts and mix until well combined.
  • In a small bowl, combine flour, cocoa powder, baking soda and salt.
  • Add flour mixture to wet ingredients and combine thoroughly.
  • Grease a baking sheet.
  • Make small rounds with the dough, about 1 tablespoon each. Arrange the balls 2″ apart on baking sheet.
  • Bake for 8 minutes and to prevent sticking, allow to cool for 10 minutes before removing from baking sheet.
  • EAT UP!!!

Sriracha White Wine Sauce

Like most people cooking on a budget, I often turn to pasta to create a filling meal which can quickly become repetitive. While I prefer to use a carb curfew (refraining from carbs after 6:00 PM), this doesn’t work well when it comes to satisfying a hungry Mr. Wonderful. With that said, I’m continually making new sauces to liven things up. After deciding I needed to use up some shrimp, I whipped up this sauce and served with linguine and wilted spinach on the side. I also chose to poach the shrimp in the sauce. The mint and sriracha make for a bright sauce that is full of flavor yet light enough for our hot and humid Lowcountry evenings. And who doesn’t love sriracha?
1 c  dry white wine (Francis Coppola Sauvignon Blanc is my preference)
Splash lemon juice
½ c reserved pasta water
Splash cream
1 T sriracha
¼ c finely chopped fresh mint

  1. In a large pan, bring wine to a low boil for about 5 minutes.
  2. Reduce heat to medium. Stir in a splash of lemon juice simmer for 5 more minutes.
  3. Add ½ c of pasta water.
  4. Reduce heat to medium-low and add a splash of cream (do not use milk instead – it will not be the same), gently whisk.
  5. Add sriracha and stir until even distributed.
  6. Remove sauce from heat. Stir in mint. Serve.

*Pasta water is great for stretching sauces and doesn’t create a watered-down consistency due to the starch from the pasta. Right before you drain pasta, use a measuring cup to scoop out 1 cup of the water. If your sauce seems too thick, just add pasta water until you reach the desired consistency. It’s also great to keep in the refrigerator for when you have leftovers that need reheating.


Summer Fruit Cheesecake Pie

Most of the things I make are unplanned and I have a habit of making delicious concoctions that I never record and thus can never quite replicate in their original perfection. Hopefully this blog will remedy this problem. I’m notorious for eye-balling my measurements so if that part isn’t listed, don’t be think I forgot.

I spent this past weekend at my future in-laws home in Waxhaw, NC. They grow vegetables, have a number of fruit trees and raise a good many chickens. Since my favorite Saturday morning activity is exploring the farmers market, I ventured to the little one in Waxhaw. Although it is very small, I didn’t leave without some yummy treasures; the star being white peaches. Since I cook when I’m bored (or happy, sad, angry or basically any old time) and my Mr. Wonderful was busy staining my bench for our dining set, I decided I’d make a pie.



2 peaches (1 chopped, 1 sliced)

2 cups raspberries

8 oz cream cheese


Fresh mint


2 jumbo organic eggs

Whipping cream

Pie crust (homemade is always best but store-bought will work just fine)

How To:

– Bake crust for 15 minutes at 325.

– In a large mixing bowl, combine cream cheese, honey and eggs.

–  Add peaches and bourbon. Thoroughly combine.

– Stir in raspberries.

– Bake at 325 for 25 minutes or until done (cheesecake-like texture).

– Cool on wire rack for at least 30 minutes.

– Whip cream and then add in honey until well mixed. Chop mint and stir in.

– Cover pie with whipped cream and garnish with sliced peaches and a few sprigs of fresh mint.

– Cover and refrigerate.

It is best served the next day and just so happens to be the perfect summer pie.