So, why did I do it? I did it because the whole point of this blog, and this year of experimentation, is to see what sorts of crazy ideas could actually work. And mint challah turned out to be delicious!
Don’t let the name fool you — although it is girl scout cookie season, unlike thin mint ice cream (a variation on traditional cookies and cream), these challahs don’t have chunks of thin mint cookies in them. Rather, they are the essence of thin mint cookies — mint and chocolate.
I used the normal challah recipe, added a touch of peppermint extract, a dash of green food coloring, and mixed in some chocolate chips. At the last minute (7 of the 8 cups of flour already in the mixer), I decided the color wasn’t green enough, so I dripped in a few more drops of green. Lo and behold (is that the phrase? seems weird when I look at it) the green didn’t mix in completely! Instead, it left swirls of green in the otherwise very, very faintly green dough. It was pretty cool! Got a new trick up my sleeve for the next time!
When it was done and cooled, I covered it with the usual glaze (powdered sugar and water) with a small amount of peppermint extract, to give that fresh from the dentist minty deliciousness.
Overall, a brilliant dessert challah. Highly recommended.
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