Products that will knock your socks off: Back to Nature's Fudge Mint cookies

This new feature on my blog is inspired by my love of Cocoa Metro. I needed somewhere to share some of the wonderful products out there that have simply knocked my socks off. These are items that my friends will hear about constantly until they try them. It can be a beloved flavored olive oil or a new bottle of Gin anything goes as long as I love it and want other people to give it a shot. For this first installment I offer a cookie to rival the infamous thin mint. Back to Nature's Fudge Mint cookies.

Are you tired of waiting for girl scout cookie time to roll around to get your thin mint fix? Did you miss the little darlings as they came around with their delicious wares this year? Well, then these cookies are definitely for you. I picked them up on a whim the other day when I was trying to fulfill a chocolate-mint craving without baking it myself. These cookies are, dare I say it, even BETTER than thin mints. They are fresh and they don't taste processed or preserved at all. There is no waxyness in the fudge surrounding the cookie. Not only that, but these cookies have a wonderful crispy crunch that many store bought cookies lack. That crunch combined with the melt in your mouth fudge and perfect dark chocolate mint combination makes for one heck of a satisfying cookie. I highly recommend these for anyone who has a love of chocolate and mint together. I found these at Stop and shop, but they are also carried at Whole foods. Next time you are craving chocolate and mint, give these a try I think you will be pleasantly surprised ( and then you will eat an entire box in one sitting :)

Chocolate Madness at the Cyclorama

On Wednesday April 29, this Bostonist had the honor of being a guest judge at this year’s Chocolate Madness event, hosted by NARAL Pro-Choice Massachusetts. Judges were asked to arrive early so that they could get their duties out of the way before the main event. After being handed our categories and escorted to the appropriate tables the judges set about to chose winners in each category: Into the Aether: Heavenly Stars of Showcase and Fancy Cakes; Out of the Fire: Fresh from the Oven; Down to Earth Mother’s Contemporary Candies; Flowing Water: Spoonfuls of Puddings, Ice Creams and Sorbets; and Light as Air: Sweet Treats to Go. Judges were asked to assess items on taste and originality. But the biggest perk of being a judge was the early access to all of the goodies. Once our judging duties were completed we were allowed free reign of the chocolate floor. At first this Bostonist was reticent to disrupt the aesthetics of the displays but volunteers and chefs assured us that it was alright and from then on it was a chocolate free for all.

More than twenty tables of unique chocolate creations were present at this year’s event and each one was surprisingly different from the next. On one side of the room South End Buttery was pouring Tarragon mochas down an ice luge, very tasty with a truly spectacular presentation. This Bostonist’s favorite of the evening was the Harvard Sweet Boutique’s Vanilla Sea Salt Caramel Brownies. While it sounds like there is a lot going on in this dessert everything blended perfectly, the caramel was chewy and the brownie soft and smooth while the salt accentuated both the chocolate and the caramel bringing the intensity of the overall flavor up to unforgettable.

Other memorable discoveries included Better Batch’s Sweet Bites cookies. The Fleur De Sel Caramel sweet bite was an amazing flavor combination, the cookie was crunchy with a smooth chocolate filling and a dollop of caramel on top sprinkled with salt. This cookie truly achieved the perfect balance of salty and sweet, it was being talked about all around the room. The chocolate framboise sweet bite was a softer chocolate cookie with a rich creamy filling topped with a raspberry. The tartness of the raspberry really accented the sweet richness of the chocolate without overpowering it. Canto 6 Bakery also impressed with a yummy chocolate cookie that was both rich and chewy. The tastiest cupcake offering, in this Bostonist’s opinion, was the chocolate cupcake with butter cream icing. The icing was so light, buttery, and delicious that we were a little concerned about it melting if the room got too warm so we helped out by eating several of the moist and chocolaty cupcakes. We ended the night with popcorn, caramel, and chocolate clusters from Care’s Bakery and Catering, definitely something this Bostonist would pick up again; it was a nice balance of crunchy, salty, and sweet.

As people began to pour in at seven-thirty this Bostonist was beginning to really ride the sugar high, so we decided to call it a night after a little people-watching. There was so much chocolate that by the end of the event this Bostonist felt like she was sweating chocolate and there was a general consensus of the need for drinks, how convenient that the Beehive was next door to provide such libations.

Overall this was a great event; a lot of fun with a great staff of volunteers for a good cause. All of the volunteers were really knowledgeable and happy to help judges and guests alike. Also, at $45 a ticket, it was well worth the chocolate coma. We highly recommend this event for chocoholics and those that love them.

This Post originally appeared on the Bostonist

C is for cookie

I know I should be making cookies shaped like bunnies, chicks or easter eggs at this time of year, and that might come later on this week, but all I really want is a chocolate chip cookie. So last night after I made dinner and settled my husband in with his video game I did just that. These aren't particularly inventive, heck they aren't even my usual recipe, just good old nestle toll house chocolate chip cookies. Sometimes its best to just stick to the basics. More baking adventures this weekend as I prepare for Easter at my friend's parents house.

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups Nestle chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar in large mixer bowl until creamy. Add eggs, one at a time, beating well after each additionand and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.