Chocolate Mint Rolls

Here’s another recipe that my friend developed, for chocolate mint rolls.  If you don’t like mint or don’t like mint with chocolate, you can flavor them with your favorite extract that goes with chocolate (vanilla, orange, etc.).


Chocolate Mint Rolls
From Pinum 314

Yield: 8-10 rolls

For the dough:

  • 2/3 cup milk
  • 1 tablespoon butter
  • 7 g yeast
  • 1/4 cup sugar
  • 30 g potato starch
  • 53 g cornstarch
  • 80 g brown rice flour
  • 29 g almond flour
  • 34 g tapioca starch
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup olive oil
  • 1/2 teaspoon mint extract

For the filling:

  • 1/3 cup butter, softened
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa powder

For the frosting:

  • 5 tablespoons butter
  • 1 – 1 ½ cups powdered sugar, or enough to get a thickish glaze consistency
  • 1 tablespoon milk
  • Dash of salt
  • 2 tablespoons cocoa powder
  • Splash of milk
  • 1/4 teaspoon mint extract


Make the dough:

  1. Line a pie tin with parchment paper and set aside.
  2. In a small saucepan, put butter and milk. Heat until they melt together.
  3. Check that the mixture is warm to the touch, but not hot (so you don’t kill the yeast). Stir in yeast and sugar.  Set aside.
  4. In a large mixing bowl, stir together potato starch, corn starch, brown rice flour, almond flour, tapioca starch, baking soda, xanthan gum, baking powder, and salt.
  5. In a separate small bowl, mix together egg, olive oil, and mint extract. Stir into the yeast mixture.
  6. Add yeast mixture to flour mixture and mix with a wooden spoon and/or your hands until well combined.
  7. Roll dough into a 10” x 13” rectangle between two sheets of plastic wrap covered in corn starch. The dough will be very sticky and cannot be rolled out otherwise.
  8. Using your fingers, spread softened butter over the dough rectangle, leaving a ½ inch strip along one of the short ends.
  9. In a small bowl, stir together brown sugar and cocoa powder, then spread evenly on top of butter. Use your hands to press into the butter.
  10. Starting from the short end opposite the unbuttered end, roll up the dough tightly. Seal the dough to itself at the end and place the log seam down.
  11. With a serrated knife covered in corn starch, slice the log into 8-10 equal pieces.
  12. Arrange rolls in prepared pie tin.  Cover and let rise for about 30 minutes.  While rolls are rising, preheat oven to 350°F.
  13. Bake for 22 minutes, or until browned.  You will want to frost them as soon as they come out of oven.

Make frosting:

  1. In a mixing bowl with an electric mixer, beat together butter and sugar until smooth.
  2. Beat in salt and powdered sugar.
  3. Add enough milk to get a spreadable consistency.
  4. Split into two batches. About 2/3 will be chocolate; 1/3 will be mint.
  5. For the chocolate frosting: Stir in cocoa powder and then enough milk to thin back to a spreadable consistency.
  6. For the mint frosting: Stir in mint extract.

Decorate rolls:

  1. As soon as the rolls come out of the oven, spread mint frosting over their tops.
  2. Spread chocolate frosting on top of that.


Chocolate Cupcakes with Mint Frosting


My friend made these chocolate cupcakes with mint frosting.  She said the cupcakes have a good, fluffy texture, definitely something to be celebrated in a gluten-free dessert!  The cheerful colors also feel very appropriate for spring and Easter.


Chocolate Cupcakes
From Pinum314

Yield: 14-18 cupcakes

For the cupcakes:

  • 15 g cornstarch
  • 20 g potato starch
  • 60 g brown rice flour
  • 42 g cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 200 g sugar
  • 1/4 teaspoon xanthan gum
  • 1/3 cup (68 g) vegetable oil
  • 1/2 cup (131 g) milk
  • 2 eggs
  • 2 teaspoons (10 g) vanilla extract

For the frosting:

  • 1/4 cup butter, softened
  • 1 – 1 1/4 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla OR mint extract
  • Pinch of salt
  • Green food coloring (optional)
  • Sprinkles (optional)


Make the cupcakes:

  1. Preheat oven to 350°F.  Line 14-18 muffin cups with cupcake liners.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. Stir in all the wet ingredients until well mixed.
  4. Divide evenly among 14-18 muffin cups.  You don’t want to fill more than halfway, because the cupcakes will puff up a lot.
  5. Bake about 20 minutes.  Cool completely before frosting.

Make the frosting:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream the butter.
  2. Add powdered sugar and beat until smooth.
  3. Add heavy cream, vanilla OR mint extract, salt, and food coloring (if using).  Beat until smooth.
  4. Spoon frosting over cupcakes and top with sprinkles, if desired.
  5. Let frosting set before eating.

Mint Chocolate Chip Cookies

DSC_0167 cropped

These mint chocolate chip cookies remind me of my favorite brownies.  They’re soft and chewy, and meld the chocolate and peppermint flavors wonderfully.

Original recipe


Mint Chocolate Chip Cookies
From Amy in the Kitchen

Yield: 12 cookies

  • 1 1/2 cups powdered sugar
  • 5 tablespoons dark cocoa powder
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 teaspoon peppermint extract
  • 1/2 cup dark chocolate OR semisweet chips


  1. Center a rack in the oven and preheat to 350°F.  Line 2 baking sheets with parchment paper.  (Actually, the cookies are very sticky, so it may be better to line the sheets with aluminum foil and grease it.)
  2. In a medium mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites, and peppermint extract.
  3. Using a spatula or wooden spoon, stir until fully mixed.  Batter will be thick and glossy.
  4. Stir in chocolate chips.
  5. Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, spacing them 2-3 inches apart.
  6. Bake 10-13 minutes.  The tops will look like brownies, with a thin crisp skin.
  7. Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack.
  8. Use a wide spatula to remove cookies from sheets.
  9. To store, keep in the fridge in an airtight container for up to 3 days.