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Swapping Huckleberries

Himalayan Honeysuckle ( Vaccinium glauco album)  Himalayan Honeysuckle ( Vaccinium glauco album) has been an attractive feature along our north-facing foundation since I planted it in 2016. You will have to take my word for it since I cannot locate a photo although I know one exists somewhere in the realm of the Internet or floating on a cloud somewhere.  I did locate a photo of how it looked when it was first planted - It took a few years to fill out but it did so nicely to an attractive mound about 2 feet high by 3 feet wide.  Last year, it started to look bad.  I cut it back but it had not improved and this is how it looked a few weeks ago - I decided to rip it out and plant another huckleberry - this time Vaccinium ovatum , more commonly known as the "Evergreen Huckleberry".  This is a plant that I've wanted for ages and kept putting off getting one because I could not find a good place for it. By most accounts, this is an amazing plant, a native one and excellent for
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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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  1. EveDecember 10, 2010 at 1:24 PM

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

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  2. DarlaDecember 10, 2010 at 2:18 PM

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

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  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!

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  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

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  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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