The filling for this recipe is derived from LeiG's recipe for Peppermint Patties. This is a minor modification of that and includes layers of chocolate on the top and bottom.

Please disregard the comments I left regarding that recipe on 1/17/2001. I've made LeiG's recipe a number of times and have learned to keep it close to the original!

2 bags (11 1/2 - 12 ounces each) dark chocolate chips
14 oz can sweetened condensed milk
2 teaspoons peppermint extract
1 1/2 to 2 16-oz packages confectioners' sugar

1. Lay a single layer of plastic wrap along the bottom of a 9x9 baking dish. Set aside.

2. Melt half of the chocolate chips over a double-boiler. Evenly coat the top surface of the plastic wrap which is lying on the bottom of the baking dish. Refrigerate.

3. Mix the condensed milk and peppermint extract in a large bowl or a stand mixer using the dough hook. While mixing on low speed, gradually add the sugar until the mixture resembles dough. You're done mixing when the "dough" holds its shape but doesn't stick.

4. Retrieve the baking dish from the refrigerator and apply a thick but even coating of the white "dough" on top of the hardened chocolate. Refrigerate for about an hour.

5. Melt the remaining chocolate the same way as before and apply an even coating over the minty filling. Refrigerate. Cut and serve.

from US

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda


There are countless recipes for the Mojito (prounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), plan on serving mojitos.

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.

Optional: While the following isn't the authentic original Bodeguita del Medio Cuban recipe for a mojito, some people will take half of the juiced lime and cut into into four wedges to add to the glass. Another variation is to add Angostura bitters to cut the mojito's sweetness, which is a popular version in Havana hotels although not the true Bodeguita recipe. Some Cubans also use "guarapo" in place of the powdered sugar, which is a sugar cane syrup available in some supermarkets or online Latin grocery stores.

Serves 4 to 6

200 gr (7 oz) shredded coconut
175 gr (6 oz) sugar
10 gr (1/3 oz) vanilla sugar
3 egg whites
unsalted butter for baking sheet

Preheat oven at 200°C / 400°F; butter a baking sheet.

In a saucepan, medium heat, pour the egg whites, sugar and vanilla sugar then start whisking vigourously until they get hot and frothy.

Take away from flame and keep whisking until temperature cools down a bit.

Pour the shredded coconut all at once and mix together with a wooden spoon; display balls of coconut mixture on the baking sheet (around 6 cm /2.5 in diameter).

Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.

Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream or/and hot chocolate in a saucer.

Pistachio and Honey Candy - Greece

1 lb fresh, unsalted pistachios
1 1/4 c sugar
1 c honey
1 1/2 c water
butter or oil

Peel and place pistachios on a baking sheet, the put in a slow oven (250 F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers. Authors note: A Greek pastry chef told me that glucose and honey are usually used for this excellent treat.