peppermint

Three ways to dry mint at home using a simple air-drying method, a food dehydrator, and the oven. A great way to extend your mint harvest for tea, skincare, and food, right through the winter.

How to Dry Mint

mint leaves

Before you proceed with any of the drying methods below, make sure to clean the mint. If you&#039;ve grown it yourself, it will have been outside and may have dirt, bugs, and whatever else on the leaves. First, lay the freshly picked mint on a cloth outside in the shade for thirty minutes. This gives insects a chance to fly off.

Next, fill the sink with cool water and submerge the leaves — it’s easiest to do this if they’re still on the stem. Swish the mint around gently then take it out and let dry. A dish rack is a perfect place but you can also spread it out on towels in a warm, airy place. It’s better to not put it in direct sunlight though.

Clean the mint

By hanging in an airy place: There are two main ways to air-dry mint. You can tie small bunches of it with string and hang upside down in a warmish, dry, dim, and airy place. It could be inside or even be on a protected porch. To keep dried leaves from scattering on the floor below, loosely tie a paper bag over the bunch. It’ll catch any bits that fall so they won’t make a mess and won’t go to waste. To dry mint this way, it can take up to two weeks. If it takes longer then the air in the room might be too humid and you should investigate the oven or dehydrator methods below.

Drying rack: Another way to air dry mint is to use a drying rack. There are many types out there but I have a small cloth one that I use regularly. I lightly spread the mint on, stems and all, and leave it there to dry. It usually takes a week for it to dry if the room is warm enough.

Method 1: Air-dry mint

Clean the mint as instructed further above. Next, pluck the leaves from the stems and place them in a thin layer on the racks of your food dehydrator. Dry at 105°F (40°C) for three to five hours or until the leaves are brittle and crumble when rolled between your fingers. Allow to fully cool down before you store it in jars. Residual heat can cause condensation in the jars and that will spoil the mint.

Method 2: Dry mint in a food dehydrator

Once your mint is rinsed and dried, lay it in a thin layer over a lined baking sheet. If you pluck the leaves off first, the mint can dry a little quicker. You can leave it on the stem if pressed for time. Pop it in the oven at 105°F (40°C) until you’re sure it’s completely dry. Turn the leaves every half an hour or so and keep the oven door wedged open a crack so that moisture can escape. A tea towel or pot holder can help keep it open the right amount.

If you dry mint in the oven, it will take just as long as drying it in a food dehydrator. Keep in mind that drying large amounts of mint at a time can take even longer. You should also avoid drying large piles of mint at a time since it will take so much longer to dry and the herb’s scent and flavor will likely be impacted.

Method 3: Dry mint in the oven

When the mint is bone dry and room temperature you can put it in containers to store. If it’s destined for tea, I’ll crumble the leaves up by hand or use a stick blender (or food processor). I also store the leaves whole. They look pretty placed on top of handmade soap and can also be infused in oil whole. Mint leaves will dry into a fraction of the size you began so plan to use a container that’s a quarter to one-eighth the size of the mint when fresh. Dried mint has a shelf-life of at least a year. After that, it tends to lose its flavor.

Storing dried mint

Layers of homemade brownies and a no bake peppermint cheesecake makes this Peppermint Brownie Trifle an impressive dessert to serve at holiday parties.

Peppermint Brownie Trifle

butter

cocoa powder

eggs

sugar

vanilla

salt

flour

baking powder

packages cream cheese, softened

vanilla extract

peppermint extract

Andes Peppermint Crunch Chips, divided

shortening

Cool Whip,

Andes Peppermint Crunch candy bars,

Preheat oven to 350 degrees. Spray a 9x13...

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Melt the butter in a small saucepan. Whisk...

Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.

Beat the eggs until light colored. Add the...

Beat the eggs until light colored. Add the sugar and extracts and beat again.

Stir in 1/4 cup of butter/cocoa mixture quickly....

Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.

Sift together the flour, salt, and baking powder....

Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.

Pour into prepared pan. Bake for 30 minutes....

Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.

Beat the cream cheese, sugar, and extracts until...

Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.

Place 1 1/2 cups Andes peppermint chips and...

Place 1 1/2 cups Andes peppermint chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into cream cheese mixture and beat until mixed in.

Fold in half of the Cool Whip and...

Fold in half of the Cool Whip and 1/2 cup Andes chips.

Cut the brownies into 1 inch squares. Place...

Cut the brownies into 1 inch squares. Place half the brownies in the bottom of a trifle bowl.

Top with half of the peppermint cheesecake. Repeat...

Top with half of the peppermint cheesecake. Repeat layers.

Cover the top with the 2 1/2 cups...

Cover the top with the 2 1/2 cups Cool Whip and Andes chips.

Swirl the last 1/2 cup Cool Whip around...

Swirl the last 1/2 cup Cool Whip around the edges with a piping bag and icing tip 21.

Top each swirl with candy bar triangles. Keep...

Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.

Celebrate the season with this creamy and festive Snowflake Peppermint Cocktail.  It&#x27;s the perfect winter cocktail to make all of your dreams of a white Christmas come true!

Snowflake Peppermint Cocktail

vanilla vodka

half and half

peppermint schnapps

sugar (optional)

peppermint stick for garnish (optional)

Pour sugar on a small plate. Wet the...

Pour sugar on a small plate. Wet the rim of a double old-fashioned or martini glass.  Dip rim of the glass in the sugar.

Fill a cocktail shaker with ice and add...

Fill a cocktail shaker with ice and add vodka, half and half and schnapps. Cover cocktail shaker and shake for 20-30 seconds; strain into glass. (I like to add a large square ice cube, but it's optional)

Enjoy!

Chocolate Cupcakes With Peppermint Icing

brown sugar

butter, (at room temperature)

all purpose flour

baking soda

low fat buttermilk

sugar,

(4 ounces) tub-style light cream cheese

candy canes

Chocolate Cupcakes with Peppermint Icing

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl, use an electric mixer to combine the brown sugar and butter; beat at medium speed for 2 minutes, or until well blended. Add the eggs and vanilla; beat well. In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the batter evenly among the muffin cups. Bake for 10 to 14 minutes or until the cupcakes spring back when touched lightly in the center (and inserted toothpick comes out clean). Cool in the pan for 10 minutes on a wire rack. If the cupcake tops have overflowed onto the cupcake pan, run a knife around the tops and gently twist each cupcake to loosen it from sticking to the pan. Remove the cupcakes from the pan. Cool completely on a wire rack.

PREPARE THE CUPCAKES:

In a medium bowl, use a rubber spatula to combine the powdered sugar, cream cheese and peppermint extract. Stir until smooth. If it seems too thin, add a bit more powdered sugar. Spread the icing on the cupcakes and sprinkle with candy cane pieces.

PREPARE THE ICING:

Homemade thin mint cookies are the BEST way to enjoy the iconic Girl Scout cookie whenever a craving strikes! You'll love these classic thin mint cookies!

Homemade Thin Mint Cookies

tsp baking powder

tsp salt

unsalted butter,

egg,

tsp vanilla extract

tsp pure peppermint extract

semisweet chocolate, chopped

Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated and dough comes together in large pieces. Divide dough in half and scrape out each half onto a piece of plastic wrap; shape into a disk and wrap well. Chill dough in the refrigerator for 30 minutes.

Preheat oven to 350°F and line two baking sheets with parchment paper. Work with one section of dough at a time, and roll out dough to just shy of 1/4-inch thick on a lightly floured board. Use a floured 2-inch round cutter to cut out circles. Gather scraps to re-roll once, punching out 20 circles per disk. Place circles on baking sheets.

Bake, rotating pans halfway through, for 9 to 10 minutes, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Reduce heat to low so that coating will retain its consistency, and stir in peppermint extract. Line two baking sheets with parchment paper.

Drop cookies (one at a time) into melted chocolate to completely coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gently against the side of the bowl to allow excess chocolate to drain off. Place dipped cookies on prepared baking sheets and chill in the refrigerator for 30 minutes to set chocolate.

Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months.

These look terrific! I still have a stash of GS cookies in the freezer, but saving this for when they run out!!

These homemade thin mints are delicious and fun to make! I love the added detail of the drizzled chocolate.

Fluffy pink filling and a fun peppermint pretzel makes these pretty Chocolate Peppermint Fluff Cookie Cups the star of any holiday party!

Chocolate Peppermint Fluff Cookie Cups

butter, softened

cream cheese, softened

chocolate pudding

milk

pink gel color

peppermint candy cane bits

chocolate covered peppermint pretzels

Preheat the oven to 375 degrees. Spray a...

Preheat the oven to 375 degrees. Spray a regular muffin tin with nonstick baking spray.

Beat the butter until creamy. Add the cream...

Beat the butter until creamy. Add the cream cheese and beat again.

Pour in both sugars and beat the mixture...

Pour in both sugars and beat the mixture until light and fluffy. Add the egg and vanilla and beat again.

Stir together the flour, cocoa powder, salt, and...

Stir together the flour, cocoa powder, salt, and baking powder. Slowly add it to the butter mixture until everything is mixed in.

Use a 1 1/2 Tablespoon cookie scoop to...

Use a 1 1/2 Tablespoon cookie scoop to divide the dough into 24 even dough balls.

Roll each one into a nice round shape...

Roll each one into a nice round shape and place in the prepared pan. Bake for 11-12 minutes. Remove and let cool in the pan for 2 minutes.

Press the centers of each cookie down using...

Press the centers of each cookie down using a tart shaper or the back of a spoon. Remove the cookies gently from the pan and place on a wire rack to cool completely.

Whisk together the pudding mix, milk, and extract....

Whisk together the pudding mix, milk, and extract. Fold in the Cool Whip.

Add the pink gel color to get the...

Add the pink gel color to get the desired pink color. Refrigerate for 15 minutes or until set. Pipe onto the cooled cookie cups using a piping bag and tip #1M. Refrigerate until ready to serve.

Sprinkle the cookies with the peppermint bits and...

Sprinkle the cookies with the peppermint bits and top with the pretzels right before serving.

Holiday Chocolate Peppermint Bark is easy, delicious and makes a great holiday gift. Perfect for Christmas, Valentine&#x27;s Day, or any day of the year.

Peppermint Bark

white chocolate, chopped

bittersweet chocolate, chopped

box of peppermint candy canes (11-12 ounces)

pure peppermint extract* (divided)

shortening (divided)

Break up peppermint candy canes in a plastic...

Break up peppermint candy canes in a plastic bag, setting aside 1/4 of the pieces.

Line a sheet pan with wax paper and...

Line a sheet pan with wax paper and set aside.

Melt the bittersweet chocolate in microwave or on...

Melt the bittersweet chocolate in microwave or on stovetop using a double boiler until all pieces are smooth.

Once chocolate is melted, place 1/2 teaspoon of...

Once chocolate is melted, place 1/2 teaspoon of shortening in a small microwave-safe bowl and heat on high for a few seconds until melted. Add 1/4 teaspoon peppermint extract and stir well. Then add peppermint shortening to melted chocolate and stir well. 

Pour onto the prepared sheet pan and spread...

Pour onto the prepared sheet pan and spread evenly. Set aside (do not refrigerate) while you follow the same steps for melting the white chocolate, and prepare peppermint shortening with remaining 1/2 teaspoon of shortening and 1/4 teaspoon of peppermint extract.

Add peppermint shortening into melted white chocolate, stir...

Add peppermint shortening into melted white chocolate, stir then and 3/4 of the crushed peppermint pieces.

Spread the white chocolate gently over the dark...

Spread the white chocolate gently over the dark chocolate layer using a spatula and spread to the edge of the pan.

Immediately sprinkle the top with the remaining peppermint...

Immediately sprinkle the top with the remaining peppermint pieces.

Allow peppermint bark to harden completely at room...

Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces. This will take several hours at room temperature.  If you're in a hurry, you can place the pan of bark in the refrigerator for no longer than 20 minutes to harden. Once set, break bark apart into bite size pieces and serve or package into gifts.

A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.

Chocolate Peppermint Blossoms Recipe

unsweetened cocoa powder,

espresso

peppermint Kisses

Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso (if using). Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together. 

Use a 1-tablespoon cookie scoop to drop dough onto prepared cookie sheets. Cook until starting dough just starts to crinkle at the top, 12-15 minutes. 

Press a kiss into the center of each cookie. Let cool completely before serving or storing in an airtight container.

Such a delicious flavor combination! You get decadent chocolate cookies mixed with the real peppermint flavor, and they're finished with a layer of sweet and creamy white chocolate. So good that they'll likely become a new holiday tradition!

White Chocolate Dipped Peppermint Chocolate Cookies

(237 grams) all-purpose flour

(98 grams) unsweetened cocoa powder ((scoop and level to measure))

tsp baking soda

(250 grams) granulated sugar

(160 grams) packed light brown sugar

tsp peppermint extract

white chocolate, (broken

Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.

In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.&nbsp;

Mix in eggs one at a time then blend in vanilla extract and peppermint extract.

With mixer set on low speed slowly add in flour mixture and mix just until combined.

Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

Space on cookies sheets 2-inches apart. Flatten cookies slightly.&nbsp;

Bake one sheet at a time in preheated oven about 8 minutes (cookies should appear slightly under-baked).&nbsp;

Let cool on baking sheet several minutes then transfer to a wire rack to cool 5 minutes then transfer to an airtight container to fully cool.&nbsp;

Once cookies are cool, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.&nbsp;

Dip half of each cookie in white chocolate then transfer to parchment paper and sprinkle with peppermint bits. Chill to let chocolate set about 10 minutes.&nbsp;

Store cookies in an airtight container.

Recipe source: chocolate cookie recipe inspired by&nbsp;Food Network&nbsp;and my other peppermint cookies

Cool, creamy, melt-in-your-mouth vegan peppermint patties that are coated with rich dark chocolate. All you need is 5 ingredients!

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