For the past few weeks, I’ve been teasing Trevor with this recipe. As a dedicated espresso drinker, he loves it when I incorporate it into my baking and every time I pulled out my mixing bowl, he’d asked if I was going to make the muffins I kept talking about.
“Not this time,” I’d answer with a grin on my face. Yes, I’m a horrible person, but at the time there were other recipes that had my full attention.
The last two weeks have been super busy, hence the lack of baking posts. This is the first weekend since the beginning of March where I have no plans and I get to sleep in, and in the comfort of my own bed. The same goes for my parents, who’ve spent the last two weeks in Southern Ontario watching my brother and sister’s curling tournaments. It was great though, both of the teams emerged from their separate tournaments with silver medals (a national title for my brother, a provincial for my sister). I’m the non-curling black sheep of my family, but it was still great to see everyone since the only other time we’re all in the same place is during the Christmas holidays.
Now I’ve spent the last few days trying to get back into a routine. Trevor started a new job and now we both commute to work. The biggest thing I’ve had to give up is coming home to an already-made supper. I’m home over an hour before him, so supper isn’t on the table until after 7pm and after having my meals mostly prepared for me, I’ve been forced to remember what I used to cook all the time. With the weather staying warm, I see a lot of salads in our future. 🙂
After making my Green Mint Chocolate Chip Cookies (which only lasted two days between Trevor and I), I knew I had to bake something else minty and chocolatey. Did I mention that these are my two favourite dessert combinations?
When getting ice cream as a kid, I always picked the mint chocolate flavour if they carried it (and I preferred the chocolate chunks over the chocolate chips – picky, I know). When I used to drink hot chocolate, I would go through tubs of mint flavoured kind. Now a days, while still enjoying mint chocolate desserts, I even go as far as carrying mint flavoured lip gloss and gum in my purse.
If I had my way, I’m sure I would even have a mint chocolate flavoured wedding cake!
Apparently February 19th was National Chocolate Mint Day, which explains so much that my birthday was only a few days beforehand. 🙂
With my love of all things chocolate and mint, this recipe was bound to happen.
With St. Patrick’s coming up, I’ve had a lot of green on the brain. Of course it doesn’t hurt that we’ve barely had a winter season here, so every time I step outside I’m greeted with bare lawns and trees. I guess its not the green paradise I’m hoping for….yet.
I do have a little green in my life though as I’ve decided to start an indoor garden. Since the weather has been so warm, our apartment has been a melting pot of heat (our landlord controls the heat in the building). I decided to take advantage of the warmth, so opened my Jiffy greenhouse package a little earlier than planned and set to work on germinating my tomato and spinach seeds.
A few days ago, when checking in on them, I was created with a little green surprise.
Canadian food blogger, baking and eating her way through life. Musical theatre fanatic. Personal finance nerd. Sometimes runner/yogi. Green smoothies are pretty amazing.
