Crème de Menthe Brownies

Now, sometimes when we say "perennial favorite", what we really mean is "we've had these before, and I'm just overstating their importance to get you to like them." 

That is not the case with the crème de menthe brownies.

They are an ABSOLUTE NECESSITY at our Christmas party.  There is a good chance that there would be open revolt if they weren't there: candy canes carved into jailhouse shivs, sugar cookie throwing stars, pointsetta projectiles...  They. Are. That. Good.

 

For Brownies:

• 1 cup sugar
• ½ cup butter
• 4 eggs
• 1 ½ cups flour
• ½ tsp. salt
• 1 16oz can Hershey’s Chocolate Syrup
• 1 tsp vanilla

1. Preheat oven to 350°.
2. Cream sugar and butter until light and fluffy.
3. Add eggs, flour, salt, chocolate syrup and vanilla and mix well.
4. Pour into a greased and floured 13x9x2 baking pan. Bake at 350° for 30 minutes. Cool in pan.

For Frosting:

• 2 cups confectioner’s sugar
• ¼ cup butter
• 4 Tbs. Green Crème de Menthe

1. Mix one cup sugar with butter and liqueur.
2. Add up to one additional cup of sugar and beat until it is spreading consistency.
3. Spread on cooled brownies.

For Glaze:

• 1 cup semi-sweet chocolate chips
• 6 Tbs. butter

1. Melt together in microwave or double boiler.
2. Cool a bit and spread on cake, covering it completely so that the green frosting is a special seasonal surprise.
3. Cut into little squares and serve.

If your family and friends are anything like ours, these will go QUICKLY.  Make a whole bunch!!

Peanut Butter Blossoms

Yes folks, I realize that I neglected to post yesterday.  I'm dealing with a fairly wicked cold at the moment, and it has me all messed up.  To make it up to you, I'll post twice today.  How does that sound?

First off, more cookies!  These are the ultimate kid cookie.  Unless that kid happens to have a peanut allergy, in which case he/she will enjoy these cookies immensely for around 25 seconds before going into anaphylaxis. 

Epipens at the ready?  OK, here we go!

• 16 oz Hershey Kisses (96), unwrapped
• 1 cup shortening
• 1 ½ cups peanut butter
• ⅔ cup packed light brown sugar
• ⅔ cup granulated sugar
• 2 eggs
• 4 Tbs. milk
• 2 tsp. vanilla extract
• 3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• Granulated sugar for rolling

1. Preheat oven to 375°.
2. Remove foil wrappers from Hershey Kisses (DO THIS BEFORE COOKIES GO IN THE OVEN).
3. Beat shortening and peanut butter in large bowl until well blended.  Add ⅔ cup granulated sugar and brown sugar; beat until fluffy.  Add eggs, milk, and vanilla; beat well.
4. Combine flour, baking soda, and salt.  Gradually mix into peanut butter mixture.
5. Shape dough into 1-inch balls.  Roll in granulated sugar, place on ungreased cookie sheet.
6. Bake 8-10 minutes or until lightly browned.  Immediately press one Hershey Kiss into the center of each cookie (cookie will crack around edges).  Remove from cookie sheet to wire rack and allow to cool completely.  Makes approx. 8 dozen.

Pecan Balls

Of course the first holiday recipe is going to be a Christmas cookie. Obviously.

These particular cookies look like little snowballs - double-coated in powdered sugar. This means, however, that they also make a mess when you eat them, so they are to be avoided when wearing black clothing, or else you'll look like a coke fiend instead of a cookie monster.

Now, on to the cookies!

• ½ cup sifted confectioners sugar, plus additional for dusting
• 1 cup soft butter
• 2 tsp. vanilla
• 2 cups sifted flour
• 1/4 tsp. salt
• 2 cups finely chopped pecans

1. Cream sugar and butter thoroughly. Blend in remaining ingredients, making sure to blend well.
2. Chill dough for a short time.
3. Shape dough into balls, the size of large marbles. Place on greased cookie sheets and bake at 350 until just brown, about 15 minutes. Be careful not to overbake, or cookies will crumble.
4. Remove from pan and immediately roll hot cookies in additional sifted confectioners sugar. When cookies have cooled, roll in sugar again. You will use about 2 cups of sugar for rolling.

 

 

 

Carrot Cake Cupcakes with Cream Cheese Frosting

Yes, I decorated them with little carrots. Yes, I'm a total tool. I embrace it.

Allow me to brag about my mother for a second:

My mother is an amazing cook. Imaginative, inspired, and passionate. While there isn't anything at which she is bad, cooking-wise, she truly excels at baking. From a very young age, my siblings and I would watch as she painstakingly decorated gorgeous from-scratch cakes for our birthdays, and every December, from Thanksgiving to Christmas, the house is filled with the smell of baking cookies, dozens of kinds, and dozens of each kind.

"So?" (you may say to your not-so-nostalgic self) "Plenty of people can bake."

This, readers, is true. Anyone can bake, really. Basic baking is just chemistry and following directions. But it takes a gift to elevate it to an art form.

There are two things that my mother makes better than anyone else on the planet. Trust me on this one. I've done my research. I've ordered these things at innumerable restaurants, and each time they pale in comparison. Many good meals have been ruined by sub-par desserts.

They are, in no particular order:

Carrot Cake

and

Key Lime Pie

The key lime pie recipe may make its way onto this website in the future... only time will tell. Today, I will provide a version of her recipe (I'm being selfish and keeping the true original for myself) that has been adapted for cupcakes.

For cupcakes:

• 2 cups sugar
• 2 cups cake flour
• 1 ½ tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 ½ cups vegetable oil
  
• 4 eggs
• 3 cups grated carrots

1. Preheat oven to 350 degrees. Place paper cupcake holders into the cups of cupcake tins.
   
2. Sift together dry ingredients.
3. In separate bowl, mix oil with beaten eggs.
4. Add small amount of dry to wet, beating well after each addition, until combined.
5. Fold in grated carrots until combined.
6. Fill each cupcake holder approx 2/3 full with batter. Bake for 15-18 minutes, or until a toothpick stuck in the middle comes out cleanly. Remove from tins and allow to cool completely on cooling rack before icing. Makes approx. 2 dozen cupcakes.

For frosting:

• 1 stick (1/2 cup) butter, room temperature
  
• 2 8oz packages cream cheese, softened
  
• 2 tsp vanilla
• 1 lb powdered sugar

1. Cream butter and cream cheese in stand mixer. Add vanilla.
2. Add sugar in small amounts, beating well after each addition.
3. Pipe or spread on to cooled cupcakes.
4. Devour.

Frozen Mocha Cheesecake: Complete and Utter Sin

A dear friend and former colleague is having his 26th birthday tomorrow. Since I will be unable to attend the festivities, I asked if there was something I could bake him to celebrate.

His answer: CHEESECAKE!

My witty retort: Thanks, Blanche.

But seriously... I've never baked a cheesecake. Emphasis on baked. They scare me. They crack. And water baths? Oy!

This particular cheesecake, however, has been my absolute favorite dessert for most of my life. It is sinfully rich and delicious, just enough chocolate blended with the flavor of coffee...

If I could bathe in a dessert, it would be this one.

That bath, however, would be really frickin' cold. Because this cheesecake is not baked, it is frozen... Which is why the pictures of this cheesecake will be added later, because it is currently in the freezer solidifying. Make sure to give yourself at least six hours (over night is even better) for the cheesecake to come together.

• 1 1/4 cups chocolate wafer cookie crumbs (approx. 24 cookies)
• 1/4 cup sugar
• 1/4 cup melted butter or margarine
  
• 1 8oz package cream cheese, softened
• 1 14oz can sweetened condensed milk (NOT evaporated)
• 2/3 cup chocolate syrup (I use Hershey's, from the can, not the squeeze bottle)
• 2 Tbsp instant espresso powder
• 1 tsp hot water
• 1 cup heavy whipping cream

1. In small bowl, combine crumbs, sugar, and melted butter or margarine. In buttered 9" springform pan, pat crumbs firmly on bottom and up the sides of the pan. Chill.
2. Whip whipping cream on high until medium peaks are achieved. Set aside.
   
3. In lagre mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk and chocolate syrup and mix to combine.
4. Dissolve instant coffee in hot water. Add to mixer and mix to combine.
5. Fold in whipped cream until just combined. Pour into prepared pan.
6. Freeze for at least six hours or until firm.