Chef Mia

Mint Chocolate Chip Cookies

Life can get so hectic, can’t it? Between juggling work, kids, and everything in between, it’s nice to have a little joy in the form of a sweet treat. That’s where my Mint Chocolate Chip Cookies come in! These delightful cookies are the perfect way to brighten any day. They’re not just delicious, but also quick to whip up, making them an ideal solution for busy moms like me. Whether you’re surprising your kids after school or impressing your friends at a gathering, these cookies will surely steal the show!

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Mint Chocolate Chip Cookies

  • Author: Chef Mia
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Description

Delicious Mint Chocolate Chip Cookies that are perfect for any occasion.ezstandalone.cmd.push(function { ezstandalone.showAds(148); });

Ingredients

Scale
  • 2 cups all-purpose flour (280 g)
  • 2 teaspoons corn starch
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1 to 1 ½ teaspoons mint extract (mint or peppermint extract)
  • 5 to 10 drops green gel food coloring (plus a drop or two of blue if desired)
  • 1 cup semi-sweet chocolate chips
  • 2 ounces bittersweet chocolate (chopped, or use mini chocolate chips)

Instructions

  1. Combine all purpose flour, corn starch, baking powder, baking soda and salt and whisk just until combined.
  2. Add butter, granulated sugar and brown sugar to a large mixing bowl or the bowl of a stand mixer and beat on medium speed for 3 to 4 minutes until light and fluffy.
  3. Beat in the egg and egg yolk, mint or peppermint extract, and food color until the mixture is light and creamy.
  4. Add flour mixture gradually and mix just until combined.
  5. Mix in the chocolate chips and chopped chocolate.
  6. Scoop out cookie dough, about 3 tablespoons per cookie, and roll the dough balls in your hands until smooth. Place on a parchment lined baking sheet, cover and chill in refrigerator for at least one hour or overnight.
  7. Preheat oven to 325°F.
  8. Place cookie dough about 3 inches apart on a parchment lined baking sheet.
  9. Bake for 12 to 15 minutes in the preheated oven. The cookies are done when the edges just get a hint of brown.
  10. Let the cookies cool on the baking sheet for at least 10 minutes and then transfer to a wire racks to finish cooling.

Notes

Chilling the cookie dough helps to improve texture.
Feel free to adjust the amount of mint extract based on your preference.
Use mini chocolate chips for an extra treat!

Nutrition

  • Calories: 150
  • Sugar: 12g
  • Protein: 2g

Hot Chocolate Lasagna

There are days when I find myself yearning for a sweet escape, and that’s when I turn to my beloved Hot Chocolate Lasagna. Imagine a dessert that feels like a warm hug, perfectly layered with blissful cheesecake mousse, rich chocolate pudding, and fluffy whipped cream. It’s a chocolate lover’s dream come true!

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Hot Chocolate Lasagna

  • Author: Chef Mia
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Description

Hot Chocolate Lasagna is a decadent dessert that combines layers of Oreo crust, hot chocolate cheesecake mousse, chocolate pudding, and a fluffy whipped cream topping, perfect for chocolate lovers.

Ingredients

Scale
  • 36 Oreo cookies ground
  • 1/2 cup unsalted butter melted
  • 1/2 cup unsalted butter softened
  • 8 oz. cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 5 (0.73 oz) envelopes of instant hot cocoa mix (milk chocolate flavor)
  • 1 1/2 cups heavy whipping cream
  • 2 (3.8 oz) chocolate instant pudding mix
  • 2 3/4 cups milk
  • 1 cup mini marshmallows
  • 1 1/4 cups heavy whipping cream (or 2 1/2 cups whipped cream)
  • 2 tablespoons powdered sugar
  • 2 cups mini marshmallows (for topping)
  • Chocolate topping or Nutella for serving

Instructions

  1. To make the crust, place whole Oreo cookies with the filling in a food processor and grind into fine crumbs. Stir in melted butter and press the mixture into the bottom of a 13 x 9-inch casserole dish. Place in the fridge or freezer to firm while making the next layer.
  2. To make the Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
  3. In another bowl, beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of the hot chocolate whipped cream into the cheesecake mixture, then fold in the other half. Scrape the bottom of the bowl to incorporate everything well. Spread over the crust and refrigerate to firm.
  4. For the pudding layer, in a bowl, whisk instant chocolate pudding mix and milk until thickening. Stir in mini marshmallows and spread over the hot chocolate mousse layer. Place it in the fridge or freezer to set.
  5. Once the pudding layer has set, make whipped cream by beating heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of the pudding layer and refrigerate for a few hours or overnight.
  6. Before serving, scatter 2 cups of mini marshmallows over the whipped cream.
  7. Serve drizzled with melted chocolate, Nutella, or chocolate topping.
  8. Store leftovers in the fridge.

Notes

For best consistency, allow the dessert to chill overnight before serving.
You can substitute the mini marshmallows for any preferred topping, such as crushed chocolate cookies or shaved chocolate.
Ensure to use heavy whipping cream for the best whipped topping results.

Nutrition

  • Calories: 400
  • Sugar: 37g
  • Protein: 4g

Chicken Pot Pie with Puff Pastry Recipe

Chicken Pot Pie with Puff Pastry Recipe

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Chicken Pot Pie with Puff Pastry Recipe

  • Author: Chef Mia
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Description

A comforting chicken pot pie with a flaky puff pastry crust. This recipe is filled with creamy chicken, vegetables, and herbs, perfect for a hearty meal.

Ingredients

Scale
  • For the Filling:
  • 2 cups cooked chicken shredded or diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups frozen peas
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • For the Puff Pastry Crust:
  • 1 package of puff pastry usually contains 2 sheets
  • 1 egg beaten (for egg wash)

Instructions

  1. Prepare the Filling:
  2. In a large skillet, melt butter over medium heat. Add the onions, carrots, celery, and garlic. Cook for about 5-7 minutes, until softened. Stir in the flour and cook for 1-2 minutes to create a roux.
  3. Make the Sauce:
  4. Gradually add the chicken broth while stirring, then pour in the heavy cream. Stir until the sauce thickens, about 5 minutes. Add the cooked chicken, peas, thyme, salt, and pepper, and cook for an additional 2-3 minutes. Remove from heat and let cool slightly while you prepare the puff pastry.
  5. Prepare the Puff Pastry:
  6. Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface if necessary. Place one sheet in the bottom of your pie dish, pressing gently along the edges.
  7. Assemble the Pot Pie:
  8. Pour the chicken filling into the prepared crust, spreading it out evenly. Lay the second puff pastry sheet over the top of the filling. Trim the excess dough and press the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
  9. Bake:
  10. Brush the top of the pie with the beaten egg to create a golden, glossy finish. Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
  11. Serve:
  12. Let the pot pie cool for a few minutes before serving. Slice into portions and enjoy!

Chicken Pot Pie Turnovers

You’ll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make and they have a fabulously creamy filling.

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Chicken Pot Pie Turnovers

  • Author: Chef Mia
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Description

You’ll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make.

Ingredients

Scale
  • 1/3 cup butter
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • 1 carrot, peeled, cut in half lengthwise and thinly sliced
  • 1/3 cup flour
  • 3/4 cup chicken broth
  • 1 cup half and half
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups diced or shredded cooked chicken or turkey
  • 3/4 cup frozen peas, defrosted
  • 1 package refrigerated pie crusts
  • 1 egg white
  • 1 tablespoon milk

Instructions

  1. In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 4 to 5 minutes.
  2. Sprinkle flour on top of onion mixture. Cook and stir for 1 minute.
  3. Gradually whisk in chicken broth and half-and-half.
  4. Add cream cheese, breaking it apart with a wooden spoon so that it melts and blends into the sauce. Cook until bubbling and thickened, about 1 to 2 minutes.
  5. Add salt, garlic powder, thyme, and pepper.
  6. Stir in chicken and peas. Remove from heat.
  7. Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
  8. Unroll piecrusts and use a rolling pin to roll them slightly thinner. You want to be able to cut 4 circles out of each pie crust.
  9. Use a bowl that's approximately 5 to 6 inches across to cut a total of 8 circles. Roll the scraps together and cut 2 more circles.
  10. Place filling(as much as you can and still be able to fold over the dough and seal it) on one side of a circle of dough.
  11. In a small bowl, whisk together egg white and milk. Use your finger or a small pastry brush to wet the edges of the dough with egg wash so that they will stick together. Fold dough over, pressing to seal edges. Crimp around edges with a fork.
  12. Repeat with remaining dough circles. Place on prepared baking sheet and brush tops with egg wash.
  13. Place in oven and bake for 15 to 17 minutes.

Notes

Makes 10 Turnovers.

Nutrition

  • Calories: 429kcal
  • Sugar: 3g
  • Protein: 15g

Easy Chicken Pot Pie Recipe

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Easy Chicken Pot Pie Recipe

  • Author: Chef Mia
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Description

Using store-bought pie crust makes this recipe really as easy as pie!

Ingredients

Scale
  • 3 cups chicken breast cooked and shredded
  • 1– 10.5 oz can cream of chicken and herbs soup
  • 1– 14.5 oz can chicken broth
  • 1– 16 oz bag frozen mixed veggies
  • 1 tablespoon dried parsley
  • Salt and pepper to taste
  • 2 refrigerated 9” pie crusts
  • 1 egg beaten

Instructions

  1. Preheat the oven to 350 F. In a large bowl, mix the cooked chicken, cream of chicken and herb soup, chicken broth, frozen veggies, dried parsley, salt, and pepper to taste
  2. If using a 9 x 13-inch casserole dish, stretch the round pie crust with your rolling pin to fit the bottom of the casserole dish. You can also use a round pie dish. Poke holes in the crust with a fork and add the chicken/veggie mix on top
  3. Stretch the other crust and place it on top of the chicken/veggie mix. Try to seal the edges that match and brush with the beaten egg. Bake for 30 minutes or until the crust is brown.

Nutrition

  • Calories: 523kcal
  • Protein: 22.5g

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