I love Earth Day!! It is a wonderful reminder to do more for this awesome planet we live on! Our company Entercom has been wonderful in embracing the Earth 24/7, it's one of the many reasons I love working for them!! Check out our 1 Thing Austin website for great Earth Day information all year long! Check out my apprearance on Good Day Austin with the lovely Keri Bellacosa this morning too!! We had a lot of fun as always talking about Earth Day!! Find the cute Chico Bag I'm talking about with Keri, here!  Enjoy!!
Happy St. Patty's Day!!  What a perfect day for some yummy Thin Mint Cookie patties!!  This recipe is the closest  in taste to the real Girl Scout Thin Mints.  They take a little time, but the recipe makes a lot of cookies, which can also be frozen!!  That's my favorite way to eat them too!!  Enjoy!!Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick â if they are too thick, they will not be as crisp â and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
