Cheesy Chicken Pot Pie Cups

This was another recipe I found thanks to Pinterest! I am in LOVE with cupcake recipes because it makes serving sizes easier to calculate since I'm trying to lose baby weight and they're less messy for an entire meal! I hope you enjoy as much as I did...

- 1 can of reduced fat biscuits (I actually was able to use TWO cans at a total of 16 biscuits)

- 1 cup cooked chicken breast, diced (I used a *large* canned chicken - no cooking!)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies
- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

*Original recipe found here

Thin Mint Cupcakes

While I'm sure Thin Mint cupcake recipes have been out there on the internet for years I'm going to pretend I'm clever in coming up with my own version. For that reason, I didn't even bother Googling the subject for fear that my own creativity would be tainted by others' ideas. So if this has already been done I apologize for the repeat recipe. If it hasn't you can applaud me for my genius. :)

Thin Mint Filling

26 Thin Mint cookies, finely crushed (I used a food processor)
4 1/2 ounces cream cheese, softened

Blend crushed Thin Mints and cream cheese until fully mixed. Shape into 1" balls, place on a baking sheet, and refrigerate while making the batter.

Chocolate Cupcakes
Recipe adapted from Family, Stamping and Food

24 Thin Mint Cookies
2 cups flour
1 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar
1/2 cup melted butter, cooled
2 eggs
1 cup milk
2 1/2 ounces Andes Creme de Menthe baking chips
1 tablespoon heavy cream

1) Preheat oven to 350 F. Line 24 cupcake wells with paper liners. Place a Thin Mint cookie in the bottom of each liner.
2) Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
3) Beat sugar and melted butter together on medium speed until well combined.
4) Add eggs and beat to combine.
5) Beginning with the flour mixture, add flour and milk alternately with three additions of flour and two additions of milk, beginning and ending with flour. Beat until just combined.
6) Fill cupcake liners 1/3 full with batter. Place Thin Mint truffle in the center of each and top with more batter until 2/3 full. Bake in preheated oven for 19-26 minutes or until tops of cupcakes spring back when lightly touched.
7) Cool in pan on rack for ten minutes, then remove from pan and transfer to a wire rack to cool completely.
8) While cupcakes are still warm, melt Andes baking chips and heavy cream in a saucepan over low heat until smooth. Spread a thin layer of chocolate on top of each cupcake.

Mint Buttercream
12 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
3 tablespoons heavy cream
1/4 teaspoon peppermint oil
Green food coloring (optional)

1) In a large mixing bowl, cream butter for 45-60 seconds.
2) Add powdered sugar and beat until the mixture comes together.
3) Scrape down the sides of the bowl and add heavy cream, peppermint oil, and food coloring (if desired). Beat until combined and then beat an additional 45 seconds. If necessary, add more powdered sugar for desired consistency.

My Favorite Whipped Chocolate Ganache Frosting

12 oz chocolate chips (or you can go all out and use 12 oz good quality chocolate!)
1 1/2 c. Heavy Whipping Cream

Heat cream over medium low heat until it just comes to a simmer, stirring constantly. Pour the simmering cream over the chocolate chips that have been placed in a mixing bowl. Stir until chocolate is melted and combined with the cream. Allow to cool at room temperature...overnight on the counter is best, but one hour in the freezer will do! Once it's at room temperature, use a mixer to beat the mixture for 2-3 minutes until light and fluffy. Use to frost cakes or cupcakes.