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Brynn Joki

0 In B L O G/ R E C I P E S

The Honey Lavender Posset

Posset (n.) a cold dessert made from thickened cream

Lavender (n.) a small aromatic evergreen shrub of the mint family, with narrow leaves and bluish-purple flowers.

Oh, now doesn’t that sound just lovely?  With Spring in full bloom and Mr. Bunny right around the corner, the perfect addition to your Easter dinner is this citrus and floral flavored dessert.  Creamy, lemon-y, with just a hint of lavender make this dessert the perfect palate cleanser after dinner…or before if you’re able to sneak some!  Not only is it DELISH but it is so easy to serve in whatever dishes you have available.  We are partial to our grandmother’s teacups and mini pitchers, but you can use anything you like to serve your posset in!

Now let’s have a little lavender lesson, because we don’t want to accidentally serve our guests creamy perfume!  Lavender can be used to add flavor or color to your recipe, dried or fresh form.  Just remember to use only a 1/3 of the quantity of dried lavender flowers to fresh flowers.  Lavender has quite the great love affair with dairy so adding it to posset, ice cream, or buttery frostings is always a good idea.  It is also a great companion with lemon and honey, so we have definitely nailed all the love components in this recipe!  The key to cooking with lavender is to experiment; start out with a small amount and add more as you go.  It is always better to add more later, because you can’t take it out once you’ve put it in!

Now let’s get this Easter party started!  First bring your cream and honey to a boil over medium-high heat.  Continuously watch and stir the cream so that it does not burn or boil over, lowering the heat if need be. “Anyone who cooks with cream knows to never walk away from it on the stove”….walks away…cream boils over the entire stove and floor…not from experience or anything but when we say don’t walk away, we mean DON’T WALK AWAY!  Once the mixture is boiling remove it from the stove and add the freshly squeezed lemon juice and stir.

This next part can be tricky depending upon what you are using for lavender.  If you are using sprigs, just plop them right into the pot and stir gently until fully submerged.  If you are using dried lavender place them into a small mesh strainer, cheese cloth, or tea ball and full submerge in the cream.  Allow the lavender to steep 10-20 minutes, depending upon how lavendery…is that even a word…you like things to taste!

Once the lavender has steeped, remove and pour your mixture into miniature pitchers, teacups, ramekins, or whatever your heart fancies. Cover each posset and place the dishes on a cookie sheet in the fridge.  Let chill for about 2 hours or until posset is set.  The time will vary depending on how big or deep the dishes you used are. If you have time on your side, make this dessert the day before and let the flavors really meld in the fridge together overnight.  But, if you are in a crunch, you can always pop them in the freezer for a half hour or so and they should set up nicely, just don’t forget them in there!

 After your posset is perfectly set and are delicious little pots of cream, garnish them with some tiny lavender flowers or seeds.  This little bit of color is the perfect addition to your Easter table décor!  Now remember to wear some leggings, because although this dessert is the perfect meld of chilled fresh flavors you are literally eating cream!  We know, we know not the healthiest but hey who said holidays were healthy!  Sit back, dig in, and savor every bite you take!

Stop in before Easter and get any of these items found at Mint + Basil for 15% OFF!!! Good thru 4.16.17

XOXO – the M+B team

Whitney Wright: Kitchen Savant + Recipe Curator

Alyssa Vistad: Master of Documentation

Brynn Joki: Editor + Photography

Lilly Cristy: Photography + Avid Taste Tester



Copper & Wood Cake Platters

Copper Measuring Spoons

Wooden Citrus Juicer

Glass Spice Vial

Wooden Honey Dipper

Gold Serving Spoon

Glass Miniature Pitchers

Savannah Bee Company Tupelo Honey

Honey Lavender Posset:

Serves: 6-8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 2+ hours to chill


1 quart (4 cups) cream. (Heavy or regular whipping cream both will work)

½ cup honey

¼ cup freshly squeezed lemon juice

4-5 lavender sprigs (pesticide free) or culinary lavender buds


1. In medium saucepan, bring cream and honey to a boil over medium-high heat. Boil for 3 minutes

while stirring continuously. *Lower heat when needed to prevent boiling over*

2. Remove from stovetop and add lemon juice. Stir to combine.

3. Mix in lavender sprigs so they are fully submerged and allow them too steep for 10-20 minutes or to

desired taste. If using a form of dried lavender place in a small strainer, cheesecloth, or tea ball to steep.

4. Remove sprigs and pour mixture into ramekins (tea cups, other small serving dishes) Top with desired

décor such as tiny flowers, chia seeds, lavender seeds, etc.

5. Cover and chill for a minimum of 2 hours to set. It is best to let them chill overnight for the flavors to fully meld together. If you are in a time crunch, place them in the freezer for 30-40 minutes

*Dedicated to Whitney’s Auntie Pam for teaching her how to make wonderful desserts!*

0 In B L O G/ R E C I P E S

Ricotta Bruschetta with Honey & Lemon

It snowed, rained and hailed this week….so that must mean we made it through our first week of spring!  We’re yearning for something other than this hearty cold weather food! So let’s jump off with some light and fresh flavors!  Ricotta, honey, and fresh basil.

As you’ve probably noticed we are crazy about honey around here. And you’re probably thinking, well honey is honey, right??? Well yes and no.  Honey has unique flavors based on what the bees that produced the honey have fed on.  At Mint + Basil you will find a wide variety of honey from Tupelo, Orange Blossom, to Acacia, and many more.  But today we’re breaking through honey stereotypes with Tupelo honey.

Tupelo honey is sweeter than most other honey, but with a mild, balanced flavor.  It is the gold standard by which all other honey varieties are measured.   For two weeks every spring, White (Ogeche) Tupelo Trees in the Southeastern swamps bloom with sunburst-shaped flowers glistening with nectar…so basically, we’re telling you Tupelo honey can only be harvested two weeks out of the year, so that means it better be extraordinary!

Although honey is not the only star in this recipe, it helps to breakdown the somewhat grainy ricotta, into a smoother and lightly sweeter texture and flavor.  Whisking the ricotta, honey, and lemon together helps to break down the granules left behind in the ricotta.  If you really dislike the grainy texture you can always let your ricotta rest in a sieve and colander overnight in the fridge to help firm it up.


This recipe makes such a great appetizer for your next cocktail party or before dinner.  It literally comes together in less than 15 minutes, making it the perfect… “honey my parents are coming for drinks do we have anything to go with that…oh shoot I forgot to tell you” appetizer!  We’ve all been there, haven’t we?  The thick fresh cut baguette, aroma of fresh basil and lemon juice, and the sweetness of the honeyed ricotta are surely going to make them think you thoughtfully planned out this delightful dish.  As far as the bread goes, a crusty French baguette toasts up perfectly, but Italian bread works well too.  There really isn’t a bread we won’t let into our inner carb circle…we think this philosophy goes for wine as well!

First, mix your ricotta, honey, and lemon juice together.  Be sure to whisk this well to break up those granules in the ricotta. Let that rest a few minutes.  If you don’t like the grainy texture, strain your ricotta the night before or at least several hours before you start mixing it, to firm and smooth the ricotta.  Chiffonade your basil by rolling several leaves up together and then cutting thin diagonal slices.  Is there anything better than the aroma of fresh cut basil?  Next you’ll want to slice your baguette.  You can slice this any size you like.  We like thick cut pieces at a diagonal…it tends to hold more of the good stuff!

Lay your baguette slices onto a sheet pan and load them up with a big dollop of your ricotta mixture.  This will be going under the broiler, so just be sure you don’t pile your ricotta too high as it may start to burn.  Place your sheet pan in the oven and put the broiler on high.  We prefer to keep our rack two notches below the broiler, as this makes it less likely to burn your bread if you accidently walk away from the oven for a minute to long…cough cough…pours glass of wine and visits…cough cough!  This isn’t a marathon, it literally takes less than five minutes to broil so you are not on a big-time constraint here if you don’t place your rack at the very top.  Broil on high until the bread is nice and crisp, the ricotta is heated through, and you can’t stand to wait any longer.  Remove the pan from the oven and arrange your baguettes on a serving platter.  Sprinkle the basil over each baguette and drizzle with a little bit more of that magnificent Tupelo honey.  Now hurry up and sneak one or two for yourself, because once you serve these to your guests they won’t last long!


Savannah Bee Company Tupelo Honey

Marble & Gold Cheese Plate

Wooden mini spoon

Wooden honey dipper

Copper spread knife

Urban Agriculture Basil Grow Kit

Urban Cheesecraft Ricotta Kit


Whitney Wright

Kitchen Savant + Recipe Curator

Alyssa Vistad

Master of Documentation

Brynn Joki

Editor + Photography

Lilly Cristy

Editor + Photography

Ricotta Bruschetta with Honey & Lemon Recipe:

Prep Time: 10 minutes

Cook Time: 3-5 minutes


1 ½ C Whole Ricotta

¼ C Tupelo Honey + extra for drizzling

Basil leaves

1 French Baguette

½ Lemon juiced


  1. Juice your lemon into a medium sized bowl.  Mix in the ricotta and honey.  Whisk until ricotta is smooth and ingredients are combined.
  2. Chiffonade basil leaves.  Roll a small bunch of basil leaves together and cut thin slices at a diagonal angle.
  3. Slice your baguette on a diagonal, ½ – 1inch thick.  Place baguette slices on a baking sheet.
  4. Place a heaping spoonful of your ricotta mixture onto each slice of baguette, take care to make sure all of your filling stays on top of the slices.
  5. Place your pan in the oven and broil on high for 3-5 minutes, checking often to make sure your bread is not burning.  Remove your pan from the oven when your bread is nice and crisp and the ricotta is heated through.
  6. Transfer baguette slices to a serving platter and top with basil chiffonade and an extra drizzle of honey.
  7. Enjoy!
0 In B L O G/ R E C I P E S

H O T + T O D D Y

The weather here in North Dakota is clearly having a tough time deciding if it is still winter or if it should allow spring to come.  Snow one day and 50 degrees the next day.  It is really messing with our drink vibe…are we ready for spring mocktails & cocktails or are we still hovering around those indulgent wintery drinks? In case you are having as much of a dilemma as we are, we have come up with the perfect beverage for when that day decides to still be winter.  The infamous and sultry, Hot Toddy. 


Who doesn’t love a steaming hot drink in the winter that doesn’t consist of just coffee or tea, but a sprinkling of cinnamon, cloves, and honey!  There are not a lot of things we relish about winter, especially ’round here with spring on its way.  But the joys of getting to snuggle up with some hot brandy at the end of the day is definitely at the top of our “I guess I’ll enjoy this frigid weather” to-do list.


Not to mention one of the best parts about this recipe is the versatility.  Try your favorite blend using whiskey, rum, or brandy.  Make it mild by adjusting the amount of spices and liquor or go nuts & knock your socks off…it’s cold make it as strong as you can handle! And if you prefer just the warming benefits without all that buzz, just skip the alcohol and sub in some chamomile tea for the water.  This drink is perfect for that fabulous winter rendezvous or curled up under a blanket with your lovey.  Netflix marathon anyone?Now let’s get down to business shall we…Boil up your water on the stove.  Once the pot is yellin’, add to your cloves and cinnamon in a pitcher to steep for a few minutes.  After that has steeped, add your honey and lemon juice, then stir until fully dissolved.  The smell is already loosening our aches and pains!  Add in that brandy and give it one last stir.  Now sit back, relax, and let the soothing aroma take you over…Here’s a COUPON for 15% OFF our Hot Toddy ingredients in the shop! Show this post for discount to be applied. // Applicable on ingredients ONLY :: Expires 3.19.17 // TAG #mintandbasilhottoddy of your own creation!

Stirred & Sipped by your Mint + Basil team:

Whitney Wright

Kitchen Savant + Recipe Curator

Alyssa Vistad

Master of Documentation

Brynn Joki

       Editor + Photography

Lilly Cristy

Photography + avid taste tester

Hot Toddy Recipe:

Prep Time: 15 Minutes

Serves: 2


3oz Brandy

2-4 Tablespoon Bushwick Lemon Honey

6-8 Whole Cloves

2 Cinnamon Sticks

¼ Lemon Juiced


  1. Boil water.
  2. Add water to pitcher with cinnamon and cloves.
  3. Pour 5 oz water into each cup
  4. Add a 1-2 heavy Tbsp. of honey to each cup
  5. Add 1 ½ oz. Brandy to each cup
  6. Add Lemon to taste
  7. Sip n’ enjoy!


Winter Cocktails Cookbook & Wood Stand

Marble / Wood Serving Tray

Copper Mugs

Copper stirring utensil

Wooden Lemon juicer

Clear cut glass pitcher & glass

Gold double jigger

Bushwick Kitchen Meyer Lemon Honey

Black + White pattern blanket

xoxo, M+B

0 In B L O G

The Best of Bee’s Wrap

Say hello to your new best friend in the kitchen! Providing a healthier, more sustainable way to store food, Bee’s Wrap has created a versatile and durable solution to our never ending quest for a more sustainable lifestyle.  By infusing organic cotton with beeswax, organic jojoba oil, and tree resin, they’ve creative a washable, reusable, and compostable alternative to plastic wrap.        Serving as a business for social change and to better the lives of customers, employees, community and the planet, Bee’s Wrap pays close attention to the ingredients and materials in the production process.  Sourcing beeswax from sustainably-managed hives in the U.S., and organic jojoba oil.  Their packing is recyclable and plastic-free.  What’s even better, at the end of your wrap’s life in the kitchen, cut the wrap into strips to add in your compost heap, or wrap around pieces of kindling to use as a natural and effective fire starter.  Can’t do that with tupperware can ya….. 🙂

How do you use it?

Wrap a sandwich, cheese, produce, or cover a bowl.  From fresh herbs to baked goods!  Use the warmth of your hands to form Bee’s Wrap.  The wrap will hold its shape when it cools, creating a seal.  Wash with cool water and gentle soap, and reuse.  Avoid sources of heat such as hot water and microwaves.  Air dry, fold and store in a drawer or basket on the counter.  The beeswax and jojoba oil have antibacterial qualities that help to keep your food fresh and allow you to use the wrap again and again.  Bee’s Wrap lasts up to one year with proper care and regular usage.

Does Bee’s Wrap have a scent?

Sure does.  When you first open the delightful package of Bee’s Wrap you will smell the beeswax.  After the first few uses and washes the scent will fade until you can no longer detect it.  Interestingly enough, the beeswax scent will change with the season in which it was harvested.  Beeswax carries the scent of the flowers from which the bees harvested pollen.  Whoa, what a journey!

What size is best for my needs?

Bee’s Wrap produces several sizes of wraps, Mint + Basil carries a variety of sizes for all of your wrapping needs!  If you are new to the product, we recommend starting with the assorted set of three sizes, including one of each of the small (7″x8″), medium (10″x11″), and large (13″x14″) wraps.  Go home and experiment to determine which size of most useful for you!  Other size accommodations include the bread wrap (17″x23″), baguette (14″x26″), and sandwich wrap (13″x13″).

Now stop on in and pick up your own!

xoxo, M + B

2 In B L O G/ R E C I P E S

No-Knead Artisan Dutch Oven Bread

There are few things in this world that actually make your heart skip a beat… and we believe this to be one of those things. BREAD. Crusty on the outside, warm and fluffy on the inside.  If you are as much of a breadaholic as we are this will soon become your favorite, your easiest, and your most coveted bread recipe!The simplicity, with only 5 ingredients, will make your guests think you either visited some sort of fancy bread making school or at the very least, are well versed in the art of bread making!  Don’t worry we’ll just let you relish in those glorious compliments.  One of the best parts of this recipe is you can substitute anything into this bread, whether you prefer herbs & spices, dried fruits, or cheese.  We used our Calicutts Mediterranean seasoning infused with lemon peel, garlic, sun-dried tomato, and Italian and Greek herbs.  The hardest part of this recipe is waiting for that delicious hunk of dough to rise.  We recommend making it before bed, to dream the night away with visions of sugar plums and crusty bread butts and when you wake it will be all ready to bake.In a large mixing bowl stir together flour, salt, yeast, and seasoning. You can use active dry yeast or highly active yeast, both will turn out beautifully.  Pour lukewarm water over your ingredients and stir gently until your dough has formed together.  You may need to get your hands dirty a bit, forming the dough so that it stays together.  Be mindful not over-working your dough or you will end up with not so tasty tough bread. Voila, that’s it, your bread is officially ready to rise.  Now that was about the easiest thing you’ve ever made wasn’t it??  Cover your bowl tightly with plastic wrap and let it rest anywhere from 8-24hours at room temperature.  We let this bread rise for about 12 hours, until it was at least doubled in size and perfectly “bubbly” looking.
Once your dough has risen and you can’t stand to wait any longer, start preheating your Dutch oven, uncovered, in a 450° F oven.  If you do not have a Dutch oven, don’t fret, you don’t need to run out and buy one from us…or you can…we’ll leave that decision entirely up to you.  If you choose to forgo, we understand and have placed some helpful hints at the bottom of this page on the variety of cookware you can use.

While your Dutch oven is preheating, plop that dough out onto a well floured surface and roll into a ball.  The dough will be stickier than bubble gum on hot pavement, so make sure to flour your hands well before you start forming that big ball of goodness.  Remember only to form until into a ball, we don’t want to overwork it.  Cover loosely with plastic wrap and let it rest until your Dutch oven is fully preheated.  If you are not using a nonstick or enameled piece of cookware, we recommend placing a piece of parchment paper under your dough at this point.  This will prevent your bread from sticking to the bottom of your cookware.

Remove your cookware from the oven.  Very carefully this sucker is 450°…seriously be careful.  Pop your dough, with parchment if you are using, into your Dutch oven and cover with the lid.  Toss that baby back into the oven, set the timer, go pour yourself a glass of wine, and wait for your taste buds to be changed.  After 30 minutes, remove the lid only to place back in the oven for another 7-15 minutes.  You want your bread to get a golden brown and crispy top.  The time may vary depending on your oven, just keep an eye on it to not get too brown…unless you like that sort of thing then you brown the heck out of your bread.

Take your bread out of the Dutch oven and try letting it rest a bit after it has baked, we know we know it’s hard to wait any longer.  It will be extremely hot but we want to avoid smooshing the insides by trying to cut it when it’s piping hot.  Feel free to stare at it while you wait and soak up the smell of this masterpiece you just created.  Can someone make a smell button for the internet already, I mean seriously, it should be illegal we can’t share this smell with you!  Okay you have waited long enough…slice up that scrumptious bread and indulge!This loaf looks like it is just begging for some tomatoes, basil, and olive oil…did someone say bruschetta?

Baked & Delivered by your Mint + Basil team:

Whitney Wright

Kitchen Savant + Recipe Curator

Alyssa Vistad

Master of Documentation

Brynn Joki

       Editor + Photography

Lilly Cristy

Photography + avid taste tester


No-Knead Artisan Dutch Oven Bread:

Prep Time: 10 Minutes to assemble dough, 8-24hours to let dough rise

Cook Time: 37-45 Minutes


3 cups all-purpose flour

2 teaspoons kosher salt (no table salt)

½ teaspoon dry active yeast (active dry or highly active dry work best)

1 ½ cups lukewarm water (warm water activates the yeast)

1 Tablespoon Calicutts Handcrafted Spice Blend in “Mediterranean”


  1. In large bowl combine flour, yeast, seasoning, and salt. Stir in lukewarm water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough.
  2. Cover bowl tightly with plastic wrap or your Bee’s Wrap, reusable and washable food wrap
  3. Let dough rise at room temperature for 8-24 hours.
  4. When dough is ready, preheat oven to 450°. Place your Dutch Oven, uncovered, into the preheated oven for 30 minutes.
  5. While the Dutch Oven is preheating, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap until Dutch oven is preheated.
  6. When Dutch Oven is ready, carefully remove from oven and place the dough into it. (If your Dutch Oven isn’t enamel coated, you can place a piece of parchment paper underneath the dough to prevent sticking)
  7. Place covered Dutch Oven in oven and bake for 30 minutes. Carefully remove cover and bake for 7-15 additional minutes until bread is golden brown.
  8. Enjoy!


Calicutts Handcrafted Mediterranean Spice Blend

Le Creuset 5.5 Quart Dutch Oven

Mason Cash mixing bowl

Bees Knees Bee’s Wrap

Tuscan Blend Olive Oil

Marble/Gold cheese plate

Printed oven mitt

Wooden small serving spoon

Helpful Hints:

– We used a 5.5-quart enameled cast iron Le Creuset Dutch Oven.  You can use any large oven-safe dish with a cover: baking dish covered with foil, old cast iron Dutch oven, stainless steel pot with a lid, or even a crockpot insert.

– Preheating your Dutch Oven will not damage it, or the knob on top.

– Do no use whole wheat flour or white whole wheat flour in this recipe, the resulting bread will be too dense, and not as fluffy or delicious.

– Add any mix-ins you like such as fresh herbs, spices, dried fruit, chopped nuts or cheese. Add these ingredients at the same time as the rest, for best outcome.


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1 In B L O G/ R E C I P E S

Brie En Croute

Hello all of you fancy foodies and welcome to our first official Mint & Basil recipe post!  We hope you enjoy this go-round as much as we enjoyed preparing….and might we say taste testing for you too!  This baked brie is the perfect dinner party appetizer, Sunday afternoon snack, or even a savory dessert at the end of the meal.  The buttery flavors of brie paired with the crisp pastry and sweet and savory jam is the ultimate combo! Creamy, salty, sweet…can it get any better than that?  When finally tasting the finished product, you’ll have forgotten the time it took to make and start dreaming up occasions to serve it again and again.  If you’re us you make it only because brie went on sale or that your husband neeeeds it!

The first thing you want to do is thaw the puff pastry.  Take note that puff pastry and phyllo are extremely different (even though the packaging is deceivably the same…how rude) and the baked brie will not turn out as heavenly as it should unless you use puff pastry.  Give yourself at least 15-20 minutes for the thawing process.  Also, keep the pastry cold when you are working with it, for it becomes hard to handle at a warm room temperature.  After thawing, unfold and roll out the pastry just a bit bigger in order to wrap up and around the brie.  If the puff pastry pieces break apart when unfolding, simply roll them back together.  This is bound to happen at least one time in your life…don’t cry, panic or call your mom for help the show will go on and no one will ever know you didn’t let it thaw long enough!

Place your wheel of brie in the center of the puff pastry and spread a seriously generous amount of jam on top.  At least a half a cup or more depending on how much you like jam…. we eat it by the spoonful here so obviously we use an obscene amount.  You can never have too much jam, it’s like putting a cap on chocolate. You just don’t.  Our brie was paired with a Strawberry Balsamic jam found at Mint + Basil for just the right amount of sweetness and spice with bits of black pepper infused into the jam. I mean can you say YUM.

Fold your puff pastry up and around the brie and jam, twisting the top together so that it stays sealed shut.  Do not wrap too tightly.  Whisk your egg with a TBS of water and baste all over the puff pastry.  This is what gives it that golden, crispy, sun kissed look.

Pop it into the oven either on an oven proof plate or in a baking dish and bake at 350 degrees for 20-30 minutes until beautifully crisp. You can just smell the the goodness!

Now drizzle that baby with our Savannah Bee Tupelo honey and eat until you think you can’t ever eat again!  Serve up with some crackers, thin crisp breadsticks, or sliced pears.

We are thrilled to start our recipe blog with this big knockout! We hope you take this home & test it as is or with your own perfect twist.  Any feedback is highly appreciated + by all means we’d love to see your finished product! Post, Tag, and #mintandbasilbrie for a chance to WIN a $15 gift card to the shop & stay tuned for more recipes coming your way!

Contest ends February 24th.

xoxo – M+B team


Brie En Croute / Baked Brie:

Prep time: 20-30 minutes

Cook time: 20-30 minutes


1 Puff Pastry

1 Wheel of Brie

1 Egg

1/2 cup Greenwood Jams Strawberry Balsamic Jam *found at Mint + Basil

Savanahh Bee Company Tupelo Honey *found at Mint + Basil

Crackers, thin crispy breadsticks, pears, baguette

Step-by-Step Instructions:

  1. Thaw Puff Pastry but keep cold.
  2. Lightly roll out puff pastry.
  3. Place wheel of Brie at the center of dough.
  4. Spoon your choice of jam, jelly or preserves over the top of the Brie.
  5. Fold dough up on sides and “tie” on top by twisting the dough together.
  6. Brush pastry with egg wash – 1 egg + tbsp. water.
  7. Bake at 350° degrees for 20-30 minutes or until light brown and crisp.
  8. Drizzle with honey and serve!

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