Chocolate Meringue and Mint Chip Ice Cream Cake

yield: Makes 8 to 10 servings

* 10 1/2 tablespoons sugar, divided
* 1/2 cup powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 4 large egg whites
* 2 pints mint chip ice cream, slightly softened
* 1/2 cup chilled whipping cream
* 1/4 teaspoon vanilla extract
* 1/4 cup chocolate sprinkles

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

From epicurious.com

Chocolate Mint Bars

Chocolate-Mint Bars

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.
Yield

20 servings (serving size: 1 piece)
Ingredients

* Bottom layer:
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup egg substitute
* 1/4 cup butter, melted
* 2 tablespoons water
* 1 teaspoon vanilla extract
* 2 large eggs, beaten
* 1 (16-ounce) can chocolate syrup
* Cooking spray
*

Mint layer:
* 2 cups powdered sugar
* 1/4 cup butter, melted
* 2 tablespoons fat-free milk
* 1/2 teaspoon peppermint extract
* 2 drops green food coloring
*

Glaze:
* 3/4 cup semisweet chocolate chips
* 3 tablespoons butter

Preheat oven to 350°.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

From Cooking Light, March 2008.

Savory Mint Lamb Chops

In this very simple recipe, the spices, mint, garlic, and oil form a crust that helps seal in the lamb's juices. Sautéed carrots and roasted potatoes would be nice on the side.

Prep: 15 minutes
Total: 35 minutes

Serves 4

1/4 cup olive oil
1/4 cup chopped fresh mint
4 large garlic cloves, minced
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 (1- to 1 1/2-inch-thick) lamb loin chops (about 5 ounces each), trimmed

Fresh mint sprigs

Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.

Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

From Epicurious.com.

Quinoa with Pistachios, Parsley and Mint

Serves 4
Vegan

1/2 cup shelled pistachios
1 cup quinoa
1/2 tsp salt, pluse more to taste
1/4 cup finely chopped parsley
1/4 cup olive oil
3 Tbs fresh lemon juice
2 Tbs finely chopped mint

Toast pistachios in small skillet over medium heat 3 to 4 minutes or until fragrant and golden brown. Transfer to cutting board and cool slightly, then chop and set aside.

Toast quinoa in heavy saucepan over medium heat 3 minutes, or until light brown and beginning to pop. Stir in salt and 2 cups water. Cover, and bring mixture to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed. Transfer to serving bowl, and let cool.

Add parsley, oil, lemon juice, mint, and toasted pistachios to cooled quinoa. Let stand 20 minutes for flavors to develop. Adjust seasonings, adding a little more lemon juice, if necessary. Serve on bed of leaf lettuce, if desired.

"The Best of Cooking Light 7" - special edition