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Coleton Fishacre - Inside the House

Coleton Fishacre has been described as "the perfect combination of the simple architecture and high standards of craftmanship of the nineteenth century Arts and Crafts movement with the modernity of the Jazz Age." I was told that there are not that many Art Deco style houses in the UK and this is one of the few private residences that are open to the public. Among the furnishings are Lalique wall lights, an eighteenth century Venetian chandelier and a carpet designed by Marion Dorn. Most of the furniture was designed by the architect of the house, Oswald Milne.   After Rowland and Freda Smith bought the house in 1949, they did not make many changes and the furnishings that they didn't use were stored. After the National Trust took over the property, they meticulously recreated the furnishings based on photographs that had appeared in Country Life magazine.   The library, pictured above and below, features a celebrated wind-dial map that was created by noted mapmaker Georg...
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Chocolate Mint Cookies


The garden is cold, the kitchen beckons. If you like chocolate and mint, I think you'll like these cookies. I've made them many times and they are especially nice this time of year. They are soft and chewy and the mint/chocolate combination is just right. I've found that Andes mints are the best candies to use for this recipe. They are the right size. I've tried larger mints and they didn't melt easily on the cookies. Enjoy!

Ingredients:

3/4 c. butter
1 1/2 c. brown sugar
2 TBS. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
18-20 chocolate mint candies (cut in half)


Directions:

Sift together the flour, baking soda and salt and set aside.

Unwrap the candy pieces and cut them in half.

In a heavy saucepan over low heat, warm the butter, sugar and water until the butter is melted. Add the chocolate chips and mix until the chocolate is partially melted. Remove from heat and mix until the chocolate is completely melted and combined. Pour into a large mixer bowl and let cool slightly.

Beat in the eggs on high speed, one at a time. Lower the speed and add the sifted dry ingredients, beating until blended.

Chill the dough for at least one hour (it can be left in the bowl).

Form dough into balls (a cookie scoop works well for this) and place them 2 inches apart on an ungreased baking pan or cookie sheet.  The cookies can be made large or small depending on your preference.

Bake 8-10 minutes. Transfer to a baking rack and place a half-piece mint candie on top of each cookie. As the chocolate candy begins to melt, use a spoon to spread or swirl the chocolate.

Text and photos by Phillip Oliver, Dirt Therapy
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Comments

  1. EveDecember 10, 2010 at 1:24 PM

    OH lordy Phillip!! you're killing me!!! hahaha! They look so good!!!

    ReplyDelete
  2. DarlaDecember 10, 2010 at 2:18 PM

    You do realize a girl can gain weight reading your recipes and looking at these photos..?

    ReplyDelete
  3. Phillip OliverDecember 10, 2010 at 9:03 PM

    Darla, only if you eat too many! ;)

    ReplyDelete
  4. CarolDecember 11, 2010 at 2:14 AM

    It may be cold outside but your home must be cozy, warm and smell delicious! I see you do a good deal of baking this time of year Phillip! Enjoy the holidays!

    ReplyDelete
  5. JanDecember 12, 2010 at 5:35 AM

    Since it is too cold to be outside for very long, staying inside and munching on these cookies sounds great. I am just getting ready to head out to the grocery store, and I will buy the ingredients for these cookies and will make them this afternoon. I have tried some of your other recipes, and they were wonderful. Thanks for sharing.

    Jan
    Always Growing

    ReplyDelete
  6. HeatherDecember 13, 2010 at 3:39 PM

    They look so good! I'll have to try these later this week. I have everything on hand but mint candies, so I'm adding that to my grocery list now!

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