Chocolate Mint Brownies

It's no secret that I love mint and chocolate. Thin Mint Girl Scout Cookies, Mint Chocolate Fudge, and Andes Mint Cookies are some of my favorite go-to treats. Brownies are always delicious, but add a bit of mint and top with even more chocolate - and you've got a hit on your hands. These brownies are fantastic and were gone fairly fast. They are the perfect mix of mint and chocolate. Just make sure to have a glass of milk nearby!!

For the brownie layer:
{You can use a boxed brownie mix, or use the recipe below}

Ingredients:
1 stick butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 cup cocoa
1/4 teaspoon salt

Directions:

1. Preheat oven to 350º
2. Grease bottom of an 8x8 inch pan with cooking spray. For easier removal, line pan with foil and lightly grease the bottom.
3. Combine the flour, cocoa and salt in a bowl and set aside.
4. Melt the butter and add the sugar, stirring well to combine. Whisk in the vanilla and eggs. Blend well.
5. Add the dry ingredients to the wet ingredients and mix well.
6. Pour batter into the prepared pan and bake for 20-25 minutes. Cool completely.

For the filling layer:
Ingredients:
2 1/2 cups powdered sugar
3 Tablespoons butter or margarine, softened
3 Tablespoons whipping cream
2 oz cream cheese, softened
1/8-1/4 teaspoon mint extract
2 drops green food coloring

Directions:

1. Mix all filling ingredients until smooth and green color is consistent.
2. Spread evenly over cooled brownies. Refrigerate 1 hour or until set.

For the chocolate ganache topping:
Ingredients:
1/3 cup whipping cream
1 1/3 cups semi-sweet chocolate chips
1/3 cup butter {not margarine!}

Directions:

1. In a saucepan, heat ganache ingredients over medium-low heat, stirring constantly until melted and smooth.
2. Let cool for 10 minutes.
3. Pour topping evenly over filling layer and spread to cover. Refrigerate 1-2 hours or until set.
4. To serve, let it sit at room temperature for 10-15 minutes then cut into bars. Store covered in fridge.

Recipe adapted from Betty Crocker

Crepe Paper Rosette Wreath

It has been so wonderful to see the snow melting, and the grass starting to show - spring is finally on it's way! I am working on getting the house ready for spring, and with that came the idea of making a spring wreath. What's even better is that is cost me $2 and some time, and I love how it looks on my mantel!

Green Velvet Donuts & Whoopie Pies

I have a confession: I have never had red velvet cake before. I've always wanted to try it, and today was the day! Since we are close to St. Patrick's Day, I decided to make green velvet instead. Instead of making it into a cake or cupcakes, we went with a little something different: baked donuts and whoopie pies!

I know, I know... these aren't "real" donuts. In fact, they aren't fried at all, and would probably be amazing covered in glaze. Honestly, these are more of a cake in the shape of a donut. Either way, I think they are pretty fun to eat and they sure look cute!!

Add a bit {or a lot} of frosting, some colorful sprinkles and you've got one tasty treat on your hands!! I love how they turned out. My daughter had a fun time helping with the sprinkles and helping to mix the batter and frosting. These would be perfect for any St. Patrick's Day or even a spring party depending on your sprinkles.

Ingredients:
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1/2 - 1 oz green food coloring

Directions:

1. Preheat oven to 350º. Grease donut and/or whoopie pie pans.
2. Lightly stir eggs, and add remaining liquid ingredients. Stir together until blended. 
3. Place all the dry ingredients in a mixing bowl and stir together well.
4. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
5. Pour by tablespoons into donut or whoopie pie pans and tap pans on the counter a few times to release any air bubbles.
6. Bake for about 10-13 minutes or until an inserted toothpick comes out clean.
7. Let cool for about ten minutes, remove from pans and cool completely on a wire rack.

Adapted from Bakerella

What are donuts and whoopie pies without frosting?!
Answer: Just cake.

I absolutely love this easy for Vanilla Buttercream Frosting recipe from Cookies & Cups:

Ingredients:
1 1/2 cups butter, room temperature
1/2 cup shortening
2 lbs powdered sugar
1/2 cup milk

Directions:

1. Cream butter and shortening together until smooth.
2. Slowly add sugar. Once all added, turn up mixer speed to medium-high and whip for about a minute.
3. Slowly add milk. You can more or less to get the consistency you like. If you add too much, just add a little more sugar.
4. Put frosting into a Ziploc or icing bag, clip the corner, and frost your donuts and/or whoopie pies. I used a Wilton #32 Open Star Tip.

3 Ingredient Mint Chocolate Fudge

I have hundreds of recipes in my recipe collection. The ones I will make over and over are the ones that are fail-proof, easy, and quick - mostly because I will find some way to mess it up! So, take it from me - this fudge couldn't be easier to make, and I also should mention that you don't even have to use the stove. This fudge is made in the microwave!!

This fudge is perfect as-is, or throw on some decorative sprinkles and make these a cute gift for any holiday! You probably should plan on sharing this fudge anyway... you will most likely end up eating it all by yourself!! Plus, you'll make more friends. Win-win.

Ingredients:

• 14 oz can condensed milk
• 14 oz package of semi sweet chocolate chips
• 10 oz package of Andes mint chips
• Sprinkles {optional}

Directions:

1. Line glass pan {8x8 pan for thick squares or a 9x13 pan for thin squares} with tinfoil and lightly grease.
2. Pour the chocolate chips and Andes mint chips into a large, microwaveable bowl.
3. Add condensed milk and mix well.
4. Microwave for three minutes. Stir until smooth.
5. Pour evenly into pan.
6. Add sprinkles {optional} and refrigerate to set.
7. Pull the sides of tinfoil or turn pan upside down to remove the fudge from the pan. Carefully pull tinfoil off the fudge.
8. With a sharp knife, cut into squares and serve. I was able to get 25 one and a half inch pieces from an 8x8 pan.

Not a mint fan? No problem! You can replace the mint chips with more chocolate chips, peanut butter chips or any other flavor you'd like! I also highly recommend trying my Cookies 'n Cream Fudge!