Café Con Monica

Holiday Cookies: Andes Mint Cookies

As we come up on Christmas and all the parties, gift exchanges and cookie sharing that will take place this week I thought I would share one of my favorite recipes. 
These cookies are a HUGE hit in my family! I keep them special by only making them for Christmas no matter how many times I am asked to make them the rest of the year. They have also become part of my own personal Xmas tradition. 

If you love Chocolate and Mint then these cookies are great! You can make the dough the night before and they are also great to make with help since it is always good to have someone mixing the mint while you bake more! 

Andes Mint Chocolate Chip Cookies 

Ingredients:   (makes 3 dozen cookies)

  • 2 Eggs
  • 1 1/2 Cups packed brown sugar 
  • 2 1/2 Cups All Purpose Flour
  • 2 Tbs Water
  • 1 1/4 Tsp Baking Soda
  • 1/2 Tsp Salt 
  • 1 Package Andes Mints (2 if you use the whole mint)

1. In a large saucepan melt butter, sugar and water. Add chocolate chips and stir until partially melted. (If you have melted chocolate before you know you have to pay close attention).

2. Remove from the heat and keep stirring until chocolate completely melts. Pour into a big bowl and let it cool off slightly. 

3. Using a mixer(med/high speed) beat in eggs one at a time into chocolate mixture. Using a lower speed add the dry ingredients until completely blended. 

4. Chill dough at least 1 hour. (This dough keeps well in the fridge for a few days if you want to make it ahead of time. If longer than about 2-3 days just freeze) 

5. When you’re ready to bake preheat oven to 350…Roll dough into balls(I use about a small spoonful) but you can use like a melon baller or small ice cream scoop.

6. Place on an ungreased cookie sheet. Bake 8-10 minutes. 

7. While the cookies are baking or even while the dough is chilling you can unwrap the mints. You can decide here if you want to use a whole mint or half(depends on the size of your cookies). 

8. Right after you bring cookies out of the oven put 1/2 a mint on top(or whole), give it about 30 seconds and use either the back of a spoon or knife and spread the mint around. I think they look best if you can see the green a bit so try not too mix too much. *be sure to let them completely cool and the mint topping harden before you package them or it will be a mess. 

I love love Chocolate & mint together so these are top of the list for me.

Do you have any Christmas cookies you like to make? 

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Cooking Adventures: Vegan Brownies!

I told you back in February about these amazing vegan brownies that Thenewguy made for my sister when she was just starting out with her vegan adventure. I recently decided to make them myself for a meetup sweets exchage so I wanted to share with you guys!!

Ingredients: 
2 C. Flour (He used Whole Wheat I used regular, doesn’t matter) 
2 C. Granulated Sugar (white or unrefined) 
3/4 C. Unsweetend Cocoa Powder
1 Tsp. Salt
1 Tsp. Baking Powder
1 C. Mashed Banana (make sure they are ripe) 
1/4 C. Milk (We used Chocolate Ripple Milk, but almond would be fine) 
1/4 C. Canola Oil
1 Tsp. Vanilla 
1 C. Dairy Free Chocolate Chips(optional) 
1/2 C. Nuts(optional) 
 
Preheat oven to 350°, lightly oil a 9×13 dish 
 
1. In a large bowl mix flour, sugar, cocoa powder, baking powder, and salt. 
2. In a smaller bowl mix banana, milk, canola oil and vanilla
3. Add wet ingredients to dry, mix until combined. (THIS IS HARD. It does not mix like a normal brownie batter so don’t be deterred)
4. Fold in Chocolate chips & nuts if you want to add them 
5. Pour into pan and bake 25-35 minutes (usually takes 28-30 for me) 
 
ENJOY! 
 
Nevermind that they are vegan they taste great and everyone who has had them loves them before I tell them they have no milk or eggs! 
 
Again..I am terrible at remembering to take photos so this is all I have! 
 
 

Cooking Adventures: Enchiladas!

I adapted my a chicken enchilada recipe when my sister first became a vegan and I had them over for dinner. Since then I have made it again and tweaked it a bit (both with and without meat) and I love it! For me the tortilla definitely matters because I am just not a big fan of them. Here is the recipe along w/the Vegan Jalapeno Sauce (That IS A MUST) to go with it! 
 
 
 
Ingredients for Enchilada:

1 tbsp olive oil 
1/4 red onion diced  
1 clove garlic minced
 1.5 tsp cumin 
1 can black beans drained and rinsed 
4 oz can diced green chiles 
1.5 cup green enchilada sauce (I like to just buy a big can so I can pour more ontop at the end)
salt and pepper to taste
Jalapeño cream sauce (*See below) 

 
8 flour tortillas 
1cupgreen enchilada sauce
cilantro to taste
2-3 Medium Chicken Breasts(Optional) (if you use chicken you will need to boil and shred before making the enchilada filling)
 
Ingredients for Jalapeno Cream Sauce:  
1 tbsp olive oil 
1/4 red onion roughly chopped 
2 tsps  minced garlic 
1.5 tsp cumin 
salt and pepper to taste 
1 jalapeño roughly chopped 
8 oz vegan cream cheese* 
1/2 bunch cilantro 
1/4 – 1/2cupwater
 
Make the Jalapeno Cream Sauce First: Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften, stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional until cream cheese is softened and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.

Preheat oven to 350
 
Next the filling: Place the same pan back on the stove over medium heat. Add olive oil, onion, garlic, cumin, black beans, green chilies, salt and pepper. *Add chicken if you are using meat* Saute until onions are soft and translucent  stirring regularly. Halfway through cooking the filling, add 1/2 cup of enchilada sauce to keep mixture from sticking. Once onions are cooked, add 3/4 Cup of the jalapeño cream sauce. Stir to combine. Set filling aside.
 
Make those enchilads:   Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds. Cover the bottom of a baking dish with 1/4 cup of enchilada sauce. Fill each tortilla with about 1/4 cup (or more if you like big full enchiladas). Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and cheese if you choose to add cheese. If you have time let the dish sit for about 30 minutes, if not pop it right in the oven for 10-20 minutes. Remove from the oven and allow enchiladas to cool for 5 minutes. Top with additional cream sauce and cilantro. 
 
**I found that if I prep the enchiladas the day before, put a good amount of sauce on top and let them sit covered in the fridge over night they are amazing when cooked the next day**
 The end result!!

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