Mint Brownies

I'm a lover of mint brownies, as you can probably surmise from this post.  While I really love BYU's mint brownies, I have a special place in my heart for Kneader's mint brownies.  They were actually served at my wedding reception.

Last summer we were in Utah, and we went to Kneaders for such a treat, only to find out that their mint brownies are now considered "seasonal" and only served during Christmastime.  I was totally bummed.  So I searched the interwebs and found this recipe, which looked like a good match.  Not only are these fairly close to the real deal, but they are actually BETTER than Kneader's version!  They have a fresher taste, are slightly lighter, and just plain amazing.  This is now my go-to brownie recipe.  They transport well, hold their shape, and are a crowd-pleaser for sure.

 

Mint Brownies

Recipe slightly adapted from Amy Nash's Tastebook, via Christine Fischli

Brownie Base:

• 1 cup butter
• 4 ounces unsweetened chocolate
• 4 eggs
• 2 cups sugar
• 1/2 teaspoon peppermint extract
• 1 cup flour

Mint Filling:

• 6 tablespoons butter, softened
• Powdered sugar (about 1 lb.)
• 2-4 tablespoons milk
• 1/4 teaspoon peppermint extract
• 6-8 drops green food coloring

Chocolate Glaze:

• 6-8 ounces semi-sweet or milk chocolate chips
• 6 tablespoons butter

 Directions:

1. For the brownie base, melt butter & chocolate together over double boiler, then allow to cool a bit. Beat eggs and sugar until frothy, about 5 minutes. Add melted chocolate, blending well. Stir in peppermint extract and flour just until combined, then spread into a greased 9x13 pan. Bake at 350 degrees for 20-25 min. Allow to cool completely.
   
2. For the mint filling, cream butter and powdered sugar, adding milk as needed to make a soft frosting. Add peppermint extract and food coloring, beating to a smooth consistency. Spread over cooled crust, and allow to set. (May want to refrigerate until firm).
3. For the chocolate glaze, melt chocolate chips with butter on low heat over stove or by 30 second intervals in microwave. Stir constantly. Cool slightly and spread or drizzle on top of frosting.
4. Refrigerate until set. Cut into bars. Keep refrigerated.

Eaton Mess

When we were in England last time, Janet ordered this dessert at the Carvery Restaurant.  I thought it was interesting to name a dessert what I thought was "Eaten Mess," but it seemed like a good description - it's basically just broken meringue cookies, sliced strawberries, and whipped cream all mixed together - literally a mess in a bowl.  Nothing elegant here, but actually quite yummy.  

Years later, Janet made us this simple dessert and I commented on how funny the name was - "Eaten Mess."  Janet explained that it isn't "Eaten," it's "Eaton."  It originated from the Eaton Boy's Academy in England (where much of British royalty has attended), when the young pupils had accidentally broken the delicate meringue cookies during a picnic, and didn't want them to go to waste.  Thus this dessert was improvised, and "Eaton Mess" was born!

After I had this the first time, I found myself craving it quite a bit.  I'm don't care much for strawberry shortcake, but this is a close compromise.  It's a great summer dessert when strawberries are in season, and quite light and refreshing.  A perfect compliment after a heavier meal.  

Eaton Mess
Recipe from Janet Diestler

Ingredients:

• 1/2 cup heavy cream, whipped
• 6 meringue cookies, crushed
• 1/2 cup strawberries, diced

Directions:

1. Combine the above ingredients - simple as that!  
2. Please note that this recipe is for a single serving. 

Nanaimo Bars

I was first introduced to Nanaimo Bars at our ward's annual international potluck.  Our bishop's wife, Sister Bennett, is Canadian and made these traditional cookie bars.  I was hooked from the first bite, and have found myself craving them often since then.   

I decided to try my American hand at making these amazing Canadian treats, and I'm so glad that I did.  These are literally one of my top 10 favorite desserts of all time (at least for the moment).  I don't know how these haven't caught on in the states, but I'm thrilled to have this recipe in my repertoire.

These pictures show a slightly flawed dessert, as the top chocolate layer should be smooth and shiny.  Unfortuatnly, I didn't have any semi-sweet baking squares, so I used Ghiradelli chocolate chips.  Big mistake: Ghiradelli chocolate chips don't melt down very well.  Next time - I'll use either Nestle chocolate chips or the recommended baking squares.  But don't let these pictures deter you - they really are an amazing dessert!

Nanaimo Bars
Recipe slightly adapted from All Recipes

Cookie Ingredients (Bottom Layer):

• 1/2 cup butter, softened
• 1/4 cup white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 egg, beaten
• 1 1/4 cups graham cracker crumbs (I just use one sleeve of graham crackers)
• 3/4 cup flaked coconut
• 1/2 cup finely chopped almonds

Custard Ingredients (Middle Layer):

• 1/2 cup butter, softened
• 3 tablespoons heavy cream
• 2 tablespoons custard powder*
• 2 cups confectioners' sugar

Chocolate Ganache Ingredients (Top Layer):

• 4 ounces semisweet chocolate baking squares
• 3 tablespoons butter

Directions:

1. In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8 inch pan.
2. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
3. While the second layer is chilling, melt the semisweet chocolate and 3 tablespoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares. 

*I use a British baking staple called Bird's Custard Powder that can be found in the international section of your grocery store or World Market.  You can also do an exact substitute with vanilla pudding mix powder.

Cheesy Brocolli Chicken Cassarole

I love a good casserole.  I think the ease of throwing everything together in one pan really appeals to me. Lately though, I've been avoiding casseroles.  Although I love them, I've been trying to get away from "cream-of-something" soups.  I've begun reading labels, and when I recently looked on the back of a Campbell's soup can - I felt like I was looking at a chemistry set.  A very yummy, incredibly easy chemistry set. Sigh. 

So although I love many of my recipes that include this ingredient, dishes with it are being made less and less in my house (I can see this phenomenon evolve as I look over past recipe posts on this blog).  I'll still throw together this recipe on occasion, but I really do feel better about avoiding these soup mixes altogether.  

When I saw this recipe posted on Our Best Bites, I nearly glossed over it because of said new convictions.  However I was thrilled to see that this recipe includes a 100% homemade base, and it's delicious!  Super easy to throw together in one dish, just like any good casserole recipe should be. 

 

I found this awesome microwavable rice/quinoa mix at my grocery store, and it complements this recipe wonderfully.  It's called Seeds of Change Quinoa & Brown Rice, and it's delicious!  If it's just Alex and me, I'll halve this recipe - it makes a lot!

Cheesy Broccoli Chicken Casserole

Recipe slightly adapted from Our Best Bites

Ingredients:

• 2 tablespoons butter
• 1/2 large onion, chopped (about 1 cup chopped onion)
• 2-3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cheddar cheese, divided (grate it off the block; don’t use pre-grated cheese)
• 4 cups bite-sized broccoli florets
• 3 cups cooked brown rice or brown rice/quinoa mixture (like Seeds of Change or Uncle Ben’s)
• 3 cups bite-sized cooked chicken (I use a Costco rotisserie chicken)
• 1/2 cup freshly shredded Parmesan cheese

Directions:

1. Preheat oven to 400 F.
2. In a large saucepan, melt the butter over medium heat. When melted, add the onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent. Add the flour and stir until it starts coming together with the butter and the onions. Slowly add the chicken broth, a little at a time, whisking after each addition until any lumps of flour are smooth. Cook, stirring frequently, until the mixture coats the back of a spoon. Add the salt and pepper and remove from heat. Add 1 cup of shredded cheddar and stir until smooth. Add the broccoli.
3. While the sauce is cooking, spray a 9×13″ baking dish with non-stick cooking spray. Combine the chicken and rice in the dish. After you’ve added the broccoli to the sauce, add it to the rice/chicken mixture and stir to combine. Sprinkle with the shredded parmesan and the remaining 1/2 cup of cheddar cheese. Cover with aluminum foil and bake for 25 minutes or until casserole is hot and bubbly. Serve immediately. Makes 8 servings.

Texas Sheet Cake

I'm not a huge cake person in general, and I'm quite picky about the cakes I'll willingly eat (like this one).  However, I do love a good Texas Sheet Cake.  I have fond memories of enjoying my Aunt Gayle's version at our Memorial Day family reunions; this is the perfect dessert for a large crowd.  There's just something about the chocolate/buttermilk flavor and warm icing that makes me swoon.  

When my sister was here last Spring, she had a hankering for this sinful treat, so we put it together at about 10:00 pm one night.  As you can see, some of us prefer it with nuts, while others don't (I happen to be in the "no nuts" camp on this one - why change something so perfect in it's purest form?). 

 

Texas Sheet Cake

Recipe from good ol' Betty Crocker

Cake Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 1 cup butter
• 1 cup water
• 3 tablespoons unsweetened baking cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs, slightly beaten

Frosting Ingredients:

• 1/2 cup butter 
• 3 tablespoons unsweetened baking cocoa 
• 6 tablespoons milk 
• 2 1/2 cups powdered sugar 
• 1 teaspoon vanilla 
• 1 cup chopped pecans (optional)

Directions:

1. Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.
2. In large bowl, stir together flour, granulated sugar and salt; set aside.
3. In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
4. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
5. Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans (optional).
6. Pour frosting over hot cake. Cool completely before cutting, about 1 hour. 

Hootenanny Pancakes

This is one of my all-time favorite breakfast foods!  Some people call this dish a "German Pancake," but I've known it as a "Hootenanny Pancake" from the first time I made this recipe in Home Economics.  Whenever I'm having one of those moments when I'm starving, don't feel like going out, and haven't been grocery shopping in weeks - this is what I make.  It's so easy to throw together, and I always have these simple ingredients on hand.  

When I first made this for Alex, he stated it was simply a big Yorkshire pudding. I don't think it's quite the same - this is more of a sweet dish, rather than savory.  But I can definitely see the similarities, especially in the way its prepared.  Maybe that's why I took to Yorkshire pudding so quickly.  :-)

 

Hootenanny Pancakes

Recipe from I'm a Lazy Mom 

Ingredients:

• 1/4 cup of butter (half a stick)
• 1 cup flour
• 1 cup milk
• 1/2 tsp salt
• 6 eggs

Directions:

1. Set oven to 425 degrees.  Place butter in a 9x13 glass pan, and put in oven to melt while preheating.  
2. While butter is melting,  combine flour, milk, salt, and eggs in blender.  Blend until mixture is frothy, scraping down the sides occasionally. 
3. When oven has reached 425, and butter is completely melted (it will be sizzling at this point), quickly pour mixture into glass pan and bake for 25-30 minutes.  It will puff up significantly.   No peaking, as opening the oven door will deflate the pancake. 
4. Serve with whatever breakfast topping you'd like - syrup, powdered sugar, or fruit.