I promised--promised--I would post this Peppermint Brownies recipe to help ease El-e-e's chocolate mint pregnancy craving, and WHERE THE HELL HAS IT BEEN? Lolling indolently in my recipe box, too fat to move, that's where.
24 small (1.5-inch) peppermint patties (13 oz bag)
1.5 cups (3 sticks) butter, melted
3 cups sugar
1 tablespoon vanilla
2 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
My god, can you believe those ingredients? Don't think about it. Just avert your eyes as you preheat your oven to 350 degrees F and grease a 9x13 pan. Ha ha, this recipe actually clarifies that you should remove the wrappers from the peppermint patties! Yes, go ahead and do that so you don't FORGET and put them in WRAPPED.
Mix together the melted (unwrapped!) butter, the sugar, and the vanilla. Add eggs and mix until well-blended. Add salt, baking powder, cocoa, and flour; blend well (and CAREFULLY, remembering that cocoa powder wants nothing more than to live on your walls and ceiling).
Put 2 cups of batter in a bowl and set aside. Put remaining batter evenly in pan. Arrange patties in a 4x6 pattern over batter (not touching the pan) and press down so that tops of patties are roughly level with batter. Spread reserved 2 cups of batter over top.
Bake 50-55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Top with Peppermint Frosting if your heart can take it.
4 tablespoons butter, softened
generous 1/2 teaspoon peppermint extract
generous dash salt
2 and 2/3 cups powdered sugar
3 tablespoons milk (little more if necessary)
(The weird measurements are because I got this from another recipe which was for an 8x8 baked item, so I increased the quantities but they didn't come out nice and even.)
Cream butter, peppermint extract, and salt. Gradually add half the powdered sugar, creaming until light. Add remaining sugar, and the milk. Beat until smooth.
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