The BEST Mint Brownies

 

Yes, Yes, I believe these are the BEST mint brownies I have ever had.  Others are too sweet, too doughy, taste processed, or don't have enough mint flavor.  

Here is my beloved recipe adapted from my fabulous dessert making friend Melanie (I will forever be in your debt!).  

This is a great recipe for large gatherings as it makes a large sheet pan.  An added bonus is you can make them ahead of time and keep them in the fridge or freeze them.  I think these taste best straight from the fridge!

Image from Here

Image from Here

Image from Here

Base Layer

• 3 1/2 Cups White Sugar
• 8 Eggs
• 1 3/4 Cups LIGHT olive oil
• 1 & 1/3 Cup Cocoa Powder
• 3 Cups Flour
• 2 tsp. Salt
• 4 tsp. Vanilla
• 6 drops doTerra peppermint oil

Mint Layer

• 6 Cups Powdered Sugar
• 6 Tbsp. Butter
• 1/3-1/2 Cup Cream
• 2 tsp. Peppermint Extract
• 2 drops doTerra peppermint oil
• Green Food Coloring (optional, I usually leave mine white)

Ganache Chocolate Layer

• 10 tbsp. Butter
• 12 oz package of semi-sweet Chocolate Chips

Directions 

Base Layer

Begin with sugar and eggs. Beat with hand mixer until the sugar is completely incorporated. Add remaining ingredients. Grease the bottom (not the sides) of a large 14x20" cookie sheet and fill with batter. Bake for 28 minutes. (You may have to experiment with cooking time based on preference.  Range is usually 25-30 minutes). Let cool completely. 

Mint Layer

Beat ingredients together until fluffy. Start with the 1/3 cup of cream and add more until you have a spreadable mixture. (I usually use close to the 1/2 cup total). Spread over cooled brownies and put in the fridge to chill.

Ganache Chocolate Layer

Melt over low heat. If too thick add a little cream (I have never had to). Let cool slightly and spread over cold mint layer. Cool in fridge. After chocolate is set cover and refrigerate.

Note:  These freeze great which allows you to make them ahead of time if needed!  You can also make these Christmasy by adding some chopped peppermint candy bits on top.

No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

Buttermilk Pie

This just may be one of my all time favorite pies.  

It has such a unique flavor-a cross between a custard, lemon meringue, and cheesecake.  I had this as a child and have been working to create my ideal recipe.  I found a great version on food wishes.blogspot.com from Chef Jon.  I've slightly adjusted his recipe.  You may want to watch his video here--He's so entertaining and it is helpful to see the steps in real time when making something for the first time.  Let me know what you think!

Image from Southern Living.

Ingredients for one pie:

1  9" Pie crust rolled out.

**Poke crust a few times with a fork around bottom and sides.  Prebake crust at 350 F. for 15-20 minutes, let cool while you make filling.

For the filling:

1 1/2 cups white sugar

1/2 cup (1 stick) unsalted butter, room temp

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs

1 teaspoon vanilla extract

1 teaspoon freshly grated nutmeg

zest from one lemon

juice from one lemon

3 drops lemon essential oil (NOT extract)

1 cup buttermilk

-Combine butter and sugar.  Using a whisk add all other ingredients and mix until smooth.

- Pour filling into prefaced pie crust.  Bake for another 45-55 minutes, or until the filling is golden and “set.”
-Serve with fresh berries and whipped cream (either warm, cold, or room temperature).

Pie Crust for 2 pies (or double crust pie)

This is my go to pie crust recipe.  

Using butter is a MUST in my pie making kitchen:)  

This recipes originally comes from the classic Better Homes and Gardens cookbook...tracing back to my college days and my brother-in-law teaching me how to make pie!

Picture from Food Network

INGREDIENTS for 2   9" Pie Crusts
2 c. all purpose flour
1/2 tsp salt
12 TBS (1 1/2 sticks) butter
6 TBS ice water

Combine sugar, salt, and flour.  Cut in (or pulse in food processor which I never do because I don't want to clean it) butter.  Add water until dough comes together. Add more water 1 TBS at a time if necessary.  DO NOT OVERMIX.  Let dough sit in refrigerator for 30 minutes (optional).

Divide dough in half.  Roll out to size of pie dish using flour as necessary to prevent sticking.  Gently move rolled out pie crust into pie pan and press gently into sides and bottom.  Using knife, trim excess dough that exceeds edge more than a 1/2 inch.  Fold under extra dough then pinch/flute edges.

Bake according to Pie directions.

The BEST Pie Crust

I'm a fan of ALL BUTTER 

when it comes to my pie crust.  

It has a flakiness and tastiness that you can't get any other way!  

You can roll out and press into your pan days ahead of time and just keep it in the fridge, 

or even freeze the pie crust in it's pan.  This makes the stress of pie making much easier when it comes to entertaining and holidays. 

For 1  9” PIE CRUST

1 c. all purpose flour

½ tsp salt

1/3 c. butter (cold)

2 TBS cold water (more if needed)

-Stir flour and salt together.  Cut or grate in cold butter.  Add 2 TBS water.  Mix together with fork, then work to mixture into a ball with your hands.  Work as little as possible!

-Roll out on floured flat surface.  Flour top of dough and rolling pin as needed during rolling out process.

Whipped Herb Butter

If you want to add a fun twist to this whipped butter recipe, here is a tasty herb rendition.   This is always a hit!  And goes deliciously well with some homemade artisan bread.

1 pound butter (4 sticks), room temperature
1 c. olive oil
1/4 c. chopped fresh chives
1/2 tsp dried oregano
2-3 medium garlic cloves, minced
-Combine all ingredients in mixer (kitchenmaid, boschmixer, or you can also use a hand-held mixer). Whip for THREE Minutes until butter is white and fluffy.  Spoon into serving dishes.  Put in fridge and store in fridge.  Butter is spreadable out of fridge.  You can also freeze extra butter and pull out at your convenience!



This is a version from Ina Garten which is also very good!

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1/4 teaspoon minced garlic
• 1 tablespoon minced scallions (white and green parts)
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

-Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

Whipped Butter with Olive Oil

Here's an easy way to make butter a bit healthier! My mother-in-law taught me how to do this. I'll never use normal butter on my toast again!

In kitchen aid, or bosch whip for 3 minutes:

1 lb. butter, softened

1 1/4 cups light olive oil

1/2 tsp salt

-Make sure you whip the full three minutes. Butter will turn white and fluffy. Pour into desired containers and keep in fridge or freeze. This spreads right out of the fridge :-)