Tuesday, May 11, 2021

Modern Art Floral Surprise Bread #BreadBakers

Sometimes you just have to attempt things.  It's fun and it's how you learn.  I have seen some pretty cool bakers who have figured out how to bake pictures right into their bread.  Some are pretty darned ornate and impressive!  I decided to go with something simple, like a flower.  Well it didn't exactly turn out precisely like a flower!  Maybe a Starry Night interpretation?  Or a nerve axon or cellular structure?  There aren't exactly many tutorials out there on just how to make it work.  And bread dough is a little more challenging to work with than say, cookie dough or even hard candy in terms of putting/keeping the pattern together because not only is it rising, it doesn't stick together to maintain the pieces like candy and cookie dough.  Not without help.  So  I get the concept, I just need to work on the execution.  By the way, watch a video on how they make the little hard candies with pictures in them, it's cool.

Does it help if I turn it stem down?  No?
This is a bread Rorschach! ♥

 Anyway, this was a fun baking experience and definitely a surprise inside, which was our Bread Bakers theme from host, Passion Kneaded.  I went with a pattern though we could have done a filling as well.  Now that I have done one loaf, and it sure was fun breaking in my milk bread pan, I have a better idea on how to make a pattern work next time. Definitely need water or a slurry to hold my ropes together.  And smaller pieces.  And more border.  But it was still so fun!  I love baking experiments.

 

The one thing that particularly helps a pattern loaf where the picture would be deformed by rising in a standard tin is by using a pullman pan with a lid or, in my case, a milk loaf tin that yields a round(ish) loaf.  I will certainly be trying again with both!  This recipe is made to fit the round milk loaf tin perfectly and yields a beautifully textured loaf with a nice close crumb and delicate flavor.  (No, the colors I used did not add any flavor.)

Modern Art Milk Loaf
makes a 1 pound loaf

Ingredients:

450g strong white bread flour
2¼ tsp (7g) instant yeast
250-300 ml warm milk
25g melted butter
½ tsp sea salt
1 tsp honey

Directions:

Place all the ingredients (using 250 ml of milk initially), into a stand mixer fitted with the dough hook attachment.  Mix on low for 5 minutes to 7 minutes.  If dough is too dry, add a little more milk by tbsp until it is somewhat firm but not stiff.  Then knead until the dough is smooth and elastic. 

Butter a 450g/1 lb milk loaf tin or pullman pan.

Once the dough is kneaded, take it out of the mixer bowl and shape it on a floured board.  For a plain loaf, fold in the sides and shape into a roll the length of the milk loaf tin.  Place the loaf in the mold and cover and fasten the lid.  Place the tin in a warm place to rise for 1 hour, or until the dough has reached the top of the tin.  In my tin there are two peep holes on the lid to check.  You have to be more careful with a pullman pan and leave a smidge of an inch open to check.  Opening the lid a lot could stretch and deflate the dough if it is touching.

To make my patterned loaf, I divided up the dough into portions just first generally by eye and then by weight for each separate colored piece.  I colored with turmeric, spirulina powder, and blue butterfly pea flower powder, working in small amounts of the powders with a few drops of water and kneading them in.  The amounts depend on the chosen pattern.  I know next time I need smaller center and petal ropes and more and thicker border pieces and maybe no stem.  A complex picture requires a lot of planning and putting together rope sections.  (Watch those candy videos!)  Then you wrap the whole thing in a final piece of dough and then into the tin to rise.)

Bake in a pre-heated oven 390ºF/200ºC for 30 to 35 minutes.  Allow to cool for 2 to 3 minutes in the tin, and then carefully open the tin and turn out the loaf on a wire rack to cool completely.


 

For the milk loaf tin you can slice along the indented lines to get about 20 slices of bread!  They make fantastic toast.  Or cut larger if desired for sandwiches or to taste.  I want to turn some into floral French toast! 


Be sure to check out our other surprising bakes! #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.

It did indeed make fantastic French toast!



BreadBakers

Friday, April 16, 2021

Olive Oil Wreath #BBB

Welcome to the April Bread Baking Babes bake!  This month, Karen's Kitchen Stories has chosen a beautiful olive oil wreath that is cut in the style of a French Pain D’Epi wheat stalk bread.  I took a cue from a youtube epi shaping video and pressed nigella seeds (charnushka) into the cut edges for some contrast and I love how it turned out.  Plus I really like the flavor from the nigella.  This toothsome loaf is just begging to be dipped into soup or stew, spread with butter, or dipped into an herbed olive oil with a splash of balsamic vinegar!  It tears into hearty rolls with a really nice chew to them.

Karen suggests using a hearty and fruity extra virgin olive oil in the dough.  I used my favorite fresh and fruity arbequina olive oil.  Naturally I didn't read through the recipe well and made the full biga which makes more than is needed for one loaf, so I adjusted the final dough amounts to incorporate the whole thing.  (I don't like leftover starter aside from my sourdough if I don't have specific baking plans.)  Of course I ended up calculating for the whole biga and adjusting too much out and then having to add back in for the 100g.  No biggie, it all works out in the dough!  I did work my dough enough to window pane the gluten because I wanted to be sure the wheat stalks had good definition.  At least that's what I was hoping for!

We would love for you to try this beautifully shaped bread and bake along with us this month!  No blog is necessary to participate, a picture will do. Just send a picture or your post of your finished flatbread to our host by the 29th of this month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.

 

 Olive Oil Wreath
makes 1 wreath

Biga:
(makes enough for two loaves)
125g (¾ cup plus 2½ tbsp) AP flour
1.5g (½ tsp) instant yeast
83g (¼ cup plus 1½ tbsp) water, 75 to 80º F

Mix the biga ingredients in a stand mixer at the lowest speed for one minute or by hand until evenly combined.  It will be sticky.  Cover and let sit for 10 to 18 hours.

(Leftover biga can be refrigerated for up to 3 days to make more loaves.)

Final dough:
100g (¼ cup plus 3½ tbsp) of the biga
285g (1 cup plus 3½ tbsp) 75 to 80º F water
60g (¼ cup plus 2 tsp) extra virgin olive oil (I only used 50g)
10g (1 tbsp) instant yeast
500g (3½ cups plus 1 tbsp) all purpose flour
15g (2½ tsp) salt

In the bowl of a stand mixer, add the 100g biga, water, olive oil, and yeast and mix on low for about 30 seconds, until the biga is broken up.

In a medium bowl, whisk the flour and salt together. Add it to the yeast mixture and and stir with a spoon or dough whisk until the flour is fully moistened. Then, mix with the dough hook for about 8-10 minutes.  (I worked mine longer to develop the gluten and did no hand kneading.)

Curious boy being curious.
It really is a delightful dough.

 
Turn the dough out onto a floured work surface and briefly knead by hand.  Place back in the bowl and cover with a damp towel or oiled wrap. Let rise in a warm spot for 1 to 2 hours until more than doubled and quite puffy.

 

Turn the dough out onto a floured work surface and fully deflate the dough.  Fold in the edges on all sides and shape the dough into a ball.  Place it seam side down on the work surface and gently push the dough against the work surface in a circular motion to tighten the top.  Pull the dough toward you to stretch the dough into an oval and let rest for 10 minutes.

Shape the dough into a 1½ x 42 inch long piece. To do this turn the dough over, seam side up and pull the dough into a rectangle shape. Fold the longer sides over each other like an envelope. Gently roll the dough with your hands to lengthen the rope. Let it rest for about 10 minutes if the dough resists.

Prepare a 14 inch cast iron pan, pizza pan, or large cookie sheet with spray oil or baking parchment. Gently place the dough on the pan or parchment and form it into a circle, overlapping the ends and pinching to seal well.  Cover loosely with oiled plastic wrap or a damp cloth and set the dough in a warm spot and let rise for 1 to 1½ hours, until it passes the finger dent test.

Meanwhile, preheat your oven to 450º F.  Set up a steam pan on the lowest rack on the lowest and a baking stone if using on the middle.

Using scissors, cut partially through the dough at a 45º angle from the top and move the cut dough to one side. Cut almost but not all of the way through. Continue to make more cuts, every 3 inches, and move the cut dough pieces to alternating sides until you go around the wreath.  Don't cut from the sides, cut from the top.  (Cutting at the 45ºangle gives a nice, medium wheat ear with a point.  Cutting more shallow and longer slices will give a longer and narrower ear with a strong point.  Cutting closer to perpendicular would only yield a round leaf.)

Place the pan or parchment (using a peel or baking sheet) with the shaped dough onto the stone and add 1 cup of ice cubes to the steamer pan. Immediately close the oven door and reduce the heat to 400º F.

Bake for 30 to 35 minutes, until golden brown.

Transfer the loaf to a cooling rack and let cool slightly before serving. 


 The rest of the Bread Baking Babes

 


Tuesday, April 13, 2021

Sweet wheat braid #BreadBakers


This month our Bread Bakers host, A Day in the Life on the Farm, has chosen whole grain breads as our theme.  This was just perfect for me as I have been meaning to make this recipe again for some time.  Did you ever find a recipe, pin it, make it, like it, and then go back to find out the original post is gone?  It has happened to me more than once.  Most of the time I have been able to find either an archived copy, or someone else that made it and actually included the recipe and not just a link back.  I have started just making word files of the recipes I am not willing to lose if the original blog disappears!  Anyway, this was one of those recipes.  It makes such a gorgeous braid!  In fact, the original recipe makes three large braids.  One large braid is more than sufficient for us, though I have included the original batch quantities at the bottom of this post.  It also originally called for agave, but that is super bad for me with its exceptionally high ratio of fructose, so I go with honey.  Feel free to use either.
 

This is originally written to use white whole wheat, (that is whole wheat flour ground from hard white wheat), but it also works with kamut or regular red whole wheat.  I love flax in my bread for a little nutty flavor, but feel free to omit that if you don't have any.  Oh, don't be misled by the name of the bread, this is not an overtly "sweet" loaf, definitely not what you would think of as a typical sweet dough.  It turns out perfect for a wide variety of uses from sweet to savory.

Sweet Wheat Braid
makes one large braid 
 
112 tsp active dry or instant yeast
2 Tbsp + 2 tsp (38g) lukewarm water
14 tsp sugar (omit for instant yeast)
23 cup (151g) milk
2 Tbsp + 2 tsp 38g (38g) butter
2 Tbsp + 2 tsp (30g) non hydrogenated shortening
1 tsp (5.5g) salt
2 Tbsp + 2 tsp (56g) honey
23 cup (80g) all purpose flour or bread flour
213- 212 cups (264-282.5g) white whole wheat flour, divided
1 tbsp golden flax seed, ground (optional)
1 egg + 1 yolk
 
1 egg + 1 tbsp water for egg wash

For the dough:

If using active dry yeast, dissolve yeast in warm water with sugar in mixing bowl.  Let stand 10 minutes until foamy.  If using instant yeast, mix yeast directly into flour.

In a small pot, heat up milk to just under a boil to scald.  Add butter, shortening, salt, and honey, and stir until butter and shortening are melted. Cool to lukewarm.

Mix together the bread or all purpose flour, flax seed (if using), half of the white whole wheat flour, yeast, milk mixture and egg + yolk.  Mix for 2 minutes on medium speed with paddle attachment.

Using the dough hook, gradually knead in enough of remaining white whole wheat flour to make soft dough. Knead dough 8 to 10 minutes by hand or with dough hook, until the dough is well developed, smooth and elastic.  Cover and let rise in a warm place until doubled (1 to 1½ hours).

Turn out the dough and divide into three equal pieces. Roll each piece of dough into a 16-17" rope. Place the 3 ropes parallel to each other, pinch together at the top and loosely braid the lengths.  Pinch and turn the ends under the loaf to seal.  Place on a parchment-lined baking sheet.

Cover with a damp towel and let rise in a warm place until doubled. Whisk together the remaining egg and 1 tablespoon water.  Carefully brush on loaves to cover entire surface.

Bake in preheated 350ºF oven for 30 to 35 minutes, covering loosely with foil for the last 10-15 minutes to prevent over-browning. 
 
 
This is a versatile dough that can be used for dinner rolls, cinnamon bread, and even shaped breads.

A tip from the original post: to keep the bottom from over-browning, add a second baking sheet under the first one about 20 minutes into the bake.  (I use air-bake sheets so it is almost never an issue for me.)
 
 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

 And don’t forget to check out all the amazing breads baked by our talented bakers. 


(For a TRIPLE batch:)

  • 2 (1/4-ounce) packages Rapid Rise Yeast
  • 1/2 cup warm water
  • 1 teaspoon granulated sugar
  • 2 cups 2% milk
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup shortening
  • 1 tablespoon salt
  • 1 cup honey or agave
  • 2 cups bread flour
  • 7 to 7-1/2 cups white whole wheat flour, divided
  • 4 large eggs
  • 1 large egg plus 1 tablespoon water for egg wash
Must try this with honey...

Oh yes, turned out fab, did no-knead method overnight in big bucket in fridge.  Gorgeous braids.
This is the original picture from the community forum post that
disappeared years ago.  So glad I found an archived copy!

 



Thursday, April 1, 2021

Instant Pot Tomato Soup

 
I have a confession to make.  I like condensed tomato soup.  Campbell's Tomato soup was a childhood staple but I haven't had it in years because of the high fructose corn syrup and our corn sensitivities.  Who else had grilled cheese and tomato soup as a standard school lunch or just comfort food lunch?  I have tried many tomato soup recipes over the years and just not been happy with them.  Well I finally found a recipe that makes me happy, my hubby happy, the kids happy, and I don't need to ever worry about canned tomato soup again.  It's mostly a pantry recipe too, so that's a bonus!  It does call for cream but I expect in a pinch you could substitute evaporated milk for similar results.  I never made the creamy version of canned tomato soup with milk, instead using just water to reconstitute, but the cream in this recipe adds a nice, round balance and temper to the acidity of the tomatoes.  Probably similar to what the wheat flour does in the canned version.  This soup makes me happy because it works for my childhood sensibilities as well as my adult palate and ingredient radar.  Hubby gave it a two thumbs up, give me crackers, why are you taking it all to the game night, please make more next time rating.  (Actually I did throw together another batch in about 45 minutes so there would be enough for everyone!)
 
Of course this soup can be made in a regular pressure cooker, or just cooked without pressure on the stove top as well.  You may want to add a little water if cooking on the stove top to thin to desired consistency.
 

Instant Pot Tomato Soup
6 servings
 
Ingredients:
1 tbsp butter
1 tbsp extra-virgin olive oil
1 medium onion, very thinly sliced
3 large garlic cloves, smashed
2 (28oz.) cans whole tomatoes with their juice (about 6 cups)
1½ tbsp sugar
¼ tsp crushed red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano
1 bay leaf
1 tsp sea salt
2/3 cup heavy cream
1/8 tsp white pepper
freshly ground black pepper and salt to taste

Directions:
Set your pressure cooker to saute, or heat a pot to medium heat on stove.  Melt the butter with the olive oil. Add the onion and garlic and season with salt and pepper.  Cook and stir occasionally until softened, about 5 minutes. Add the tomatoes, sugar, crushed red pepper, celery seed, oregano, and bay leaf, and season with the salt and black pepper. Using the "soup" or "manual" pressure function, cook at high pressure for 15 minutes.  Release pressure.  (If cooking without a pressure cooker, bring the soup to a boil over high heat.  Break up the tomatoes with a potato masher or the back of a spoon. Reduce the heat to medium-low and simmer for 30 minutes.)  Remove the bay leaf.

Using an immersion blender, puree the soup to desired texture.  Or, working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to the pot and stir in the cream and white pepper.  Taste and adjust seasoning with additional salt and pepper if necessary. Ladle the soup into bowls and serve.  
 
Grilled cheese sandwiches are a highly recommended accompaniment.



Tuesday, March 16, 2021

Green Tea and Orange Loaf #BBB


 We have a beautifully scented and colored loaf for our challenge bread this month, and appropriately colored for St. Patrick's Day tomorrow as well!

Once again, I kind of did my own thing with this recipe.  It's okay, there is no such thing as a naughty babe, only an adventurous, innovative, or using creative license babe.  I didn't modify all that much, but did learn a few things for next time.  I think matcha slows down my starter, because it is normally very quick to perk and this time it took almost half a day before finally deciding to make my loaf nice and puffy.  By which time of course it was too late to bake.  So I stuck it in the fridge for the next day.  I found the next morning that the orange peel had caused the dough to weep somewhat, making it an interesting process to fold back in.  It always wanted to separate the dough layers.  And I realized after slicing, just how much pith they left on those peels!  Yikes.  Next time, I would trim significantly to get rid of it.  Homemade peel would never have that much pith.  The store bought had good aroma, but a flavor almost closer to preserved lemon than candied peel, especially after resting in the dough.  Still, this loaf has exquisite aroma, especially when slicing and toasting.  It screams for marmalade, which I adore.


We would love for you to try this aromatic and colorful bread and bake along with us this month!  No blog is necessary to participate, a picture will do. Just send a picture or your post of your finished flatbread to our host (email to breadexperience (at) gmail (dotcom) with BBB Green Tea and Orange Loaf), by the 29th of this month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.
 
Here is the recipe as I made it.  I did add a half tbsp of sugar to aid in browning.  And I basically just chucked everything together and kneaded.  Bread just wants to bread after all.  No levain.  Though I grant that might have helped the speed of my first rise!  And incidentally, this dough is forgiving as well, I had to reshape a couple of time because I got distracted after my timer and over-proofed.  Daylight saving time absolutely destroys my brain. 
 

Green Tea and Orange Loaf
makes four mini loaves

Ingredients:
 
500g all-purpose flour, (4 cups) plus more for dusting
250g water (1 cup)
100g ripe sourdough starter (scant ½ cup)
1/8 tsp instant yeast (optional)
10g salt (~2 tsp)
30g olive oil (2 tbsp)  (I only used 1 tsp because I didn't want my crumb that refined)
25g orange flower water (5 tsp)
10g (4 tsp) matcha tea powder (The matcha I used was ceremonial grade, which is more expensive)
150g (scant cup) candied orange peel, trimmed of any pith and finely diced

Combine the flour, salt, matcha, and yeast if using, in a mixing bowl.  In another bowl combine the water, starter, oil and flower water.  Add to the dry ingredients and mixing on low until combined.  Then knead on medium speed for 8-10 minutes until the dough is smooth and elastic.  Fold or knead in the chopped peel on low until evenly distributed.

Shape the dough into a ball and cover the bowl with a damp cloth.  Allow to rise for two hours, folding the dough halfway through the rise.  The dough should increase in volume during this time.

On a lightly floured surface, divide the dough into four pieces and shape into balls.  Cover and let rest for 15 minutes.

Roll and stretch the sides of the balls against the work surface until taut and well rounded.

Place loaves, seam side down, on a parchment lined peel or baking sheet.  Cover and let proof for 1 hour and 15 minutes.

Preheat oven to 450ºF and place a baking stone or steel on the rack.  Score the loaves as desired or in a crosshatch pattern.  Spray the inside of a roaster lid with water.  Slide the loaves and parchment onto the baking stone and cover with the roasting lid.  Bake for 15 minutes, then remove lid and bake for another 5-10 minutes until the loaves sound hollow when thumped on the bottom or have reached an internal temperature of at least 195ºF.  (My loaves took almost 30 minutes to reach internal temperature, though I turned down the oven to avoid overbrowning.)

Remove from the oven and let cool on a wire rack.  Do not slice until cool to avoid a gummy crumb.


The rest of the Bread Baking Babes

 


 


Sunday, March 14, 2021

Frozen Root Beer Float Pie - Happy Pi Day!

 
 
Happy Pi Day! I've been wanting to make this pie for years now.  Since I'm the type of person who loves to mix the ice cream into the root beer until you get a frosty like consistency, that was my aim for this pie.  It's a frosty, frozen root beer float in a pie shell.  But for those that like a little vanilla ice cream left in their float, I folded in some ice cream balls as well!
 
 
My youngest is not a big fan of pie.  Well, she wasn't until now!  Apparently this is the type of pie to win her over and become the requested birthday dessert.  I call that a smashing success.  If you are a fan of frosties and floats and mixing your root beer and ice cream, you should love this pie.
 
  
Frozen Root Beer Float Pie
serves 12-14
 
Crust:
1¾ cups graham cracker crumbs (about one sleeve plus 4 full graham crackers)
¼ cup light brown sugar, lightly packed
7 tbsp butter, (melted) add a pinch of salt if using unsalted butter
 
Filling:
1½ cups root beer, divided 
1.5 qt vanilla ice cream, slightly softened
1 pt heavy whipping cream, divided
2 tbsp + 1 tbsp powdered sugar
½ tsp root beer extract (optional)
 
I used root beer float Mike & Ikes for garnish but they get too hard when cold, so I recommend a different garnish or omit them.

In a food processor, pulverize graham crackers to fine crumbs.  Pulse in the brown sugar until no lumps remain.  Add melted butter and pulse until mixture is evenly moistened.  Press the mixture firmly across the bottom and up the sides of a 9" pie pan or a 9" springform pan.  (The springform will be easier to cut slices.)  Place in the freezer to chill.
 
In a small saucepan, boil 1 cup of the root beer for about 10-15 minutes until reduced by half.  (You will have ½ cup left.  Place the reduced liquid in the refrigerator to cool.
 
Place a bowl in the freezer for 15 minutes.  Set out a glass of warm water.  Take out slightly softened vanilla ice cream and use a small melon baller to scoop out mini scoops of ice cream, placing them into the chilled bowl.  Dip the melon baller into the warm water in between scoops to prevent sticking.  Once you have about 2 dozen or so, cover with wrap and place in freezer.
 

Once root beer syrup has chilled, combine it with the remaining softened ice cream and the remaining root beer.  Stir with a wooden spoon until a creamy mixture is achieved, like a frosty.  
 

Cover and place the root beer frosty in the freezer for two hours, stirring every 30 minutes, until thickened enough to pile up.  Whip 1 cup of the cream with 2 tbsp of powdered sugar and the extract, just to stiff peaks.  Don't let it get grainy.  Fold into the ice cream mixture.  Then fold in the reserved ice cream balls and pile the mixture into the graham crust.  Place in the freezer to chill while whipping the remaining cup of cream with 1 tbsp powdered sugar, just to stiff peaks.  Pipe rosettes around the edge of the pie.  Garnish with candies if desired but remove before eating to protect teeth.
 


Freeze for at least 4 hours or overnight until frozen firm.

Let stand at room temperature for 10-15 minutes before slicing to serve.  Rinse and wipe knife between cuts to aid in clean slices.  Store covered in the freezer for up to a week.
 


Thursday, March 11, 2021

Naturally Colored Chocolate Mint Chip Cookies - Small Batch


Do you want to make something fun and green for St. Patrick's Day but don't want to use artificial food coloring?  Do you want just a little batch to enjoy for yourself or maybe, just maybe, the family - if they are being good?  Well here's a chocolate chip cookie to satisfy your needs.  Mint chocolate chip even.  And don't worry, you don't taste any of the natural colorings!
 

We tried this a couple times before getting the cookie that my family universally approved.  Not too heavy on the chips, nice, soft chocolate chip cookie texture, slightly chewy, slightly cakey.  The first batch was okay, but the consensus was too many chips, and too gooey.  On the second day they were like those soft chocolate chip cookies from the grocery store, quite soft and barely chewy.  Really too gooey to eat warm though and what's the point of that?  (While testing that first batch, my 13 year old walked by, took a look and stopped, then said, "I'm not going to question it," and walked off.)  Not quite a peanut gallery response, but highly amusing.
 
First trial batch.
 
But for my family, less is more.  We switched to mini chocolate chips and used just enough mint chips for flavor (maybe 2½ tbsp) and the other half of the third cup was mini chips, with just a few on top for decoration.  You can make this mini batch using just a couple cereal bowls and a fork.  Honestly, you can probably make these with just double the matcha though the green will be a warmer green.  I used the butterfly pea flower powder and spirulina because I had them on hand, to cool down the color.  They do a great job and no, you cannot taste them.  For the mint chips, try to find them locally, they are way too spendy online.  An alternative would be Andes baking chips, which I have seen in multiple grocery stores nearby.  I always loved Andes mints...
 
 
Shamrock ... Green Chocolate Mint Chip Cookies
makes 6-7 cookies
 
Ingredients:
2 tbsp (28g) unsalted butter, very soft
3 tbsp (37g) granulated sugar
1 tbsp (13g) light brown sugar
2 tbsp beaten egg (~37.5g)
¼ tsp vanilla extract
1 tsp matcha green tea powder
2 spirulina tablets, powdered with a mortar and pestle
½ cup (60g) all-purpose flour
¼ tsp baking soda
¼ tsp salt
⅓ cup mint and chocolate chips (You may of course skip the mint and just have a green chocolate chip cookie for fun.  We like the mint chips.)
 
Directions:
Preheat oven to 350ºF.  In a small bowl, mix together the flour, baking soda, salt, and colored powders.  Push the powders through a sieve if they are at all lumpy.
 

Mix butter, sugars, and vanilla in a small bowl with a fork until very creamy.
 

Beat in the egg until the mixture has become fairly smooth.  Stir in the flour in two portions and then fold in the chocolate chips.  Drop dough onto a parchment lined baking sheet using a medium cookie scoop.  (Using a fairly flat measure will yield about 7 cookies, using a slightly rounded measure will yield 6 cookies.)  Decorate with a few extra chips on top if desired.  
 
Place in the freezer for 5 minutes.  Bake for 8-10 minutes until baked through but not browned.  Let stand for 2 minutes, then transfer to a wire rack to cool.  Store in an airtight container.