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of the Month

Madeline Hill Mint (Doublemint) Recipes

December 9, 2016 Back to Picks >

Blueberry Cobbler with Doublemint Madeline Hill

  • 3 pints Blueberries, cleaned
  • 1 tbsp Cornstarch
  • ½ cup Sugar
  • 4 tbsp Doublemint Madeline Hill, minced
  • 1 cup Flour
  • ½ tsp Baking Powder
  • ¼ tsp Salt (if using unsalted butter)
  • 2 sticks Butter, softened
  • 1 cup Sugar
  • 1 Egg, large
  • ½ tsp Vanilla extract

Preheat oven to 400 degrees. In a bowl, combine the flour and baking powder. In a stand mixer, cream butter and sugar until lightened and creamy. Add egg and vanilla to the mixer. Add flour mixture to the sugar mixture and mix together until just combined. Split dough into halves. In the bottom of a greased 9 x 9 pan, place half of the dough and place into oven for about 15 minutes or until lightly browned. Remove from oven when done and cool. Over medium heat, heat blueberries, sugar, and cornstarch to a boil or until thickened and releasing some of the juice. Remove and cool slightly and add the mint to the blueberries. Pour the blueberry mixture over the cooked bottom crust and place remaining dough by tablespoons over the cobbler. Return pan to oven and cook for 40 minutes or until crust is golden. Remove and cool for at least 10 minutes before serving.

Doublemint Madeline Hill Chocolate Mousse

  • 4 oz Bittersweet Chocolate, chopped
  • 4 tbsp Doublemint Madeline Hill, minced
  • 2 tbsp Coffee, black, cold
  • 2 Egg yolks, large
  • ⅔ cup Sugar
  • ⅓ cup Water
  • 1 tbsp Lemon juice
  • 4 Egg whites, large
  • Pinch of Salt

In a double boiler over simmering water, melt chocolate with coffee. Remove from heat and add the mint. Whisk in yolks one at a time, until combined well and cooled. In another saucepan, combine and boil water, sugar, and lemon juice. Boil syrup until registers 248 degrees on candy thermometer and remove from heat. With an electric mixer whip egg whites with salt until soft peaks. With mixer on medium, drizzle in the syrup to the egg whites and beat until all combined and cool. Remove � of the egg white meringue into the chocolate to lighten up. Add remainder of the egg whites to the chocolate and fold gently. Chill mousse covered at least 2 hours and serve cold.