Yes, I realize what you’re thinking. Bananas don’t grow in Brooklyn. So occasionally I slip a bit. I’m not perfect. See I ADMIT it! Bananas are just perfect little breakfast/snack foods. Something I can grab as I’m running late to work and eat on my walk to the subway. So occasionally I get the craving for a banana and buy a bunch at the Park Slope Food Coop. I prefer my bananas firm and a little on the unripe side, so usually go for the ones that are still a bit green on the outside. I make sure to only purchase 4 or 5 so we eat them in time. But as you can see, sometimes my best intentions fail.
After making Pumpkin Granola the last month. I think I’ve stumbled on a new addiction. I love, love, LOVE granola but the stuff is so pricy. On the flip side, it’s so cheap and easy to make. Well, I’m not 100% sure about the cheap side. My kitchen is filled with mason jars of dried fruits, nuts, beans and grains, so I generally have a cup or two on hand of any necessary ingredient. The only things I had to go out and buy was some extra oats (which by the way are REALLY cheap right now–Christmas baking anyone?) and coconut.
My mother in law sent this recipe to me a long time ago. I was digging through old emails and happened to come across it and thought I
should NEED to share with all of you. It’s not super local focused–there’s no fresh peaches or berries or apples, but you can use local milk, eggs and flour. The focus in chocolate. I don’t consider myself a chocoholic, but sometimes I get a craving and nothing will satisfy but chocolate. And that craving needs to be fixed ASAP. But have no fear, chocolate satisfaction is just 4 minutes away!
It’s not the prettiest dessert in the world, but it will do. All (or most) ingredients should already be in your kitchen, so can me made in a moment’s notice. Now, I’m not at all suggesting you serve this to guests, unless they’re looking for something very, um, “rustic”. This is a YOU ONLY recipe. It’s perfect for a night at home, sitting on the couch. If you’re feeling generous, you can share it with your significant other. Personally, I’d keep it all to myself and make him/her get his own!
You notice in the title, there’s no traditional “chip” anywhere between the chocolate and the mint. That’s right. There’s aren’t any! To be completely honest, there isn’t actually any chocolate either. But wait, wait, wait! Don’t go yet! Just because there’s no actual chocolate, doesn’t mean it isn’t good. Read on. I promise you won’t be disappointed.
One of the first weeks of our Tribeca CSA share, we got pint. Great, I made mojitos. Another week, I got orange mint, again, drinks. Two weeks ago we got “mint” but it was very different from the first one. In my Mint Dark Chocolate Chip Cookies, it was amazing. However, when tossing it in a watermelon salad, it tasted a bit like toothpaste (I think it was peppermint). So it’s fair to say I’ve received three different types of mint. Then last week I got chocolate mint. First off, who knew there were so many types of mint? Apparently there are over 20 species of mint and hundreds of varieties to choose from now, thanks to modern science and hybridization. Anyway, back to the chocolate mint.