Ice Cream Cookie Sandwiches


🙌 Yes, please! What a perfect little treat on a hot & humid day! As you’ll see below, things are pretty self explanatory in the homemade ice cream sandwich world – 2 cookies of your choice, ice cream of your choice, and toppings of your choice. We went with chocolate chip cookies with fruity pebbles, froot loops and traditional sprinkles.


Our only tips are:

+ work fast, the ice cream will start to melt stat.
+ if you’re planning on serving these, make them and freeze for a couple hours so everything can set. This will especially help when biting into a hard cookie with soft ice cream……
+ go wild with your flavor combinations and toppings – the options are endless!


Enjoy, and have a great rest of the week, friends! We’ll be back next Wednesday – but in the meantime, make sure to keep up with us on the G&M instagram and our personal instagrams – Christa & Regina. xo


Leccare Lollipops


Until last weekend, we sort of couldn’t remember the last time that we had eaten a lollipop. They’ve been an overlooked adult treat for some time, but they’re making a comeback – and when we saw these beautiful and creative lollis by Kimberly at Leccare Lollipops, we knew we wanted to give them a try! Turns out they’re as delicious as they look (and sound!), with inventive flavors like Lavender-Marshmallow, Marigold, Rose & Honey, and Marshmallow-Hibiscus. Plus, they catch the light stunningly for photo-ops!

Check out Kimberly’s Etsy shop for a fun springy-treat!


Gardenias & Mint x The Dinner Special Podcast

Good afternoon, friends! Something really cool happened to us about a couple months ago and we can finally show you! We got a fun email from Gabriel Soh, the guy behind The Dinner Special podcast asking us to chat with him about our food, our friendship and everything in between! The twist was that it was a Skype video – not just an email questioner. We were intrigued, and after looking at the amazing interviews he has posted on his site, youtube and iTunes, we signed up.

We had a lovely afternoon chatting with Gabriel about pizza, our life long friendship and our cities. The video went off without a hitch (this was our first video chat without a family member or friend on the other end!) and we’ve been patiently waiting to see it all come together while he continued to post some amazing chats with big name food bloggers!

We saw this posted on The Dinner Special Facebook last night and were so excited it was about to air!


You might have already seen it on one of our many social media outlets (Instagram, Facebook, Twitter, etc.), but we wanted to give an official shoutout to Gabriel – who has been getting some amazingly inspirational people on his podcast. And if you haven’t heard our interview yet, here it is! 🙂

Also, this video screenshot is hilariously “us” – love it!Christa-Tubach-and-Regina-Vecchione-of-Gardenias-and-Mint-on-The-Dinner-Special-podcast-4

Lemon Poppy Seed Loaf Cake


As you may have noticed, Reg usually is the baker of the bunch, but I had some spare time this weekend and thought I’d give it a try. When I first got my apartment (almost 3 years ago) I had this idea that I would bake all of the time, and believe it or not – that did not happen. I actually got this loaf tin 2 months ago and this is my first time using it! And for some odd reason I always had in mind my first loaf recipe to be a lemon poppy seed loaf…not sure why. I finally got around to making it this weekend and I am sure glad I did – so good!


Lemon Poppy Seed Loaf Cake adapted from Amy’s Healthy Baking

For the cake
Yield: 1 loaf, 12 slices
I used an 8″x4″ tin which worked perfectly, but Amy used a 9″x5″ – use whichever you’d like!
2 c all-purpose flour
2 tbsp poppy seeds
1 ½ tbsp lemon zest (about 3 small or 1 extra large)
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp canola or vegetable oil
1 egg, room temperature
1 tbsp vanilla extract
2/3 c granulated sugar
½ c plain nonfat Greek yogurt
2½ tbsp fresh lemon juice (about 1-2 small)
6 tbsp nonfat milk
For the glaze
4 tbsp powdered sugar
½ tsp clear vanilla extract
1 tsp nonfat milk (add a dash more if you’d like a runnier mixture)
1. Preheat the oven to 350°F, and lightly coat a 8″x4” pan with nonstick cooking spray.
2. For the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate (larger) bowl, whisk together the oil, egg, and vanilla. Mix in the sugar, yogurt, and lemon juice until thoroughly incorporated. Alternate between adding in the flour mixture and milk, beginning and ending with the flour. (For best results, add 1/3 of the flour, then ½ of the milk, etc.)
3. Pour the batter into the prepared pan, and bake at 350°F for 35-40 minutes. If the top browns too quickly, cover the pan with a tent of tin foil after the first 30 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
4. To prepare the glaze, whisk together the powdered sugar, clear vanilla extract (the clear vanilla extract keeps the glaze bright white), and milk in a small bowl. Drizzle over the top of the cooled cake.

5. Enjoy your delicious treat!

– – – – –


Oatmeal Raspberry Crumble Bars

raspberry bar 6 copyLately I’ve been on a bit of a health kick by trying to eat a little better and exercise at least a couple of days a week. However, most days I find myself needing a little sweet treat to keep me satisfied so my brain doesn’t go haywire and binge at midnight. Usually I’ll start my morning off with some plain Greek yogurt and blueberries, or a veggie scramble with toast, but I love to have a baked companion for my coffee. This weekend I decided to prep a little something to bring to work – it’s a little sweet, and a lot crumbly.raspberry bar 1 raspberry bar 3 raspberry bar 2 raspberry bar 4 raspberry bar 5

// Ingredients:

– 1/2 cup dark brown sugar, packed

– 1 cup flour

– 1/4 teaspoon baking soda

– 1/8 teaspoon of salt

– 1/2 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1 cup rolled oats

– 1 stick (aka 1/2 cup) of butter, softened

– 1 cup raspberry jam, seeded or seedless

// To make:

01. Preheat oven to 350 degrees and grease an 8×8 baking tin.

02. Combine sugar, flour, baking soda, salt, cinnamon, nutmeg, and oats in a medium bowl. With hands or a pastry blender, combine dry ingredients with the butter until you’ve formed a crumbly mixture.

03. Scoop 2 cups of the mixture onto the baking sheet, and press firmly with the back of a wooden spoon or your knuckles to create the bottom crust. Be sure to press the edges well.

04. Spread the jam on top of the crust, leaving a 1/4 inch border around the edges (this will prevent them from browning too much).

05. Scoop the rest of the crumble on top, lightly pressing down.

06. Bake for 35-40 minutes until golden.

07. Allow to cool, then eat up!

raspberry bar 7

– – – – –


Happy Weekend!

HappyWeekend_4{Image via}

The Winter Olympics have officially started, yay! We hope you have a wonderful weekend, can catch some extreme sports and enjoy these links!

cct // this treat sounds amazing and so bad for you, aka the perfect combo

rkv // Every once in a while I love to bring biscotti into my office on Fridays so my coworkers and I can have a quick coffee talk. Usually I buy it from Trader Joe’s, but I’ve been trying to make a homemade version.

cct // I am so saddened by Philip Seymour Hoffman’s passing, and although this is a controversial story, it’s a very interesting read

rkv // Since I love to bake so much, I get super frustrated when my brown sugar solidifies into on giant rock form. Here’s a quick tutorial on how to quickly fix that.

cct // this is just too cute, I hope you all can master it!

rkv // I try to eat seasonally, here’s a list of some February seasonal produce

cct // keds are stepping up their game! Loving all of these

rkv // Loving on this diy Traveling Stamp project – cute and easy way to add more art to your home while connecting to other bloggers!

Cranberry Orange Scones

gm_CranberryOrangeSconesOur good friend Lauren has been working for the delicious Hartford Baking Co. as their social media gal, so when she told us that they were sharing their scone recipe online, we knew we needed to grab it! The baking team had just spent the afternoon carefully converting their weight measurements to volume measurements so that this recipe could be available to the general public, and we are SO happy they did! Their scones are to die for, and as much as we love stopping by to grab one, having them at home is just so much more convenient.

We adapted the recipe from their post on Connecticut Food & Farm.gm_scones_1scones_2 scones_3 scones_5

Cranberry Orange Scones
(Yields 8 round scones)

1 ½ sticks of butter, cold
1 ²⁄³ cups all-purpose flour
1 tablespoon sugar
½ tablespoon + ½ teaspoon baking powder
1 teaspoons salt
1 orange, zested and juiced
2 eggs
½ cup heavy cream
½ cup dried cranberries

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine (chopped) cold butter, flour, sugar, orange zest, baking powder and salt in a stand (or hand) mixer until the mixture forms into small, pea-sized clumps.

3. In a separate bowl, combine eggs, heavy cream, and dried cranberries.

4. Slowly pour the liquids in as the mixer continues to run.

5. Once all ingredients are incorporated, turn the mixer off and scoop dough onto a floured surface.

6. Knead the dough just enough to bring it together and create one smooth surface (without seams or folds).

7. Flour top lightly, roll the dough out to 1.25” and cut using a fluted round cutter. (For best cuts, dip the cutter into flour between each cut, press down hard and give slight twist.) *Note // if you don’t have a cutter on hand, a round glass or tin will work as well.

8. Place scones on a parchment-lined sheet pan and bake for 15-18 minutes.

9. While the scones bake, prepare the glaze

For the glaze:
1 ½ cups powdered sugar, sifted
½ cup fresh orange juice

Allow the scones to slightly cool before drizzling with the glaze. Then sit back and enjoy some buttery flaky goodness.