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Posts Tagged ‘mint’

and….we’re back. well, we’re trying to be anyways.

i know it’s been a while, but life got a little hectic. a resolution of mine in the new year is to get back to my hobbies that have all been left on a back burner for the past few months. i realize our last post made it seem as though we were done blogging….but that’s not true. we’re still here and we may be separated but by no means does that mean we’re done baking and blogging.

birthday seasons always seem to bring me back to my senses. thanks to ricky….i got back into the kitchen to combine two of my favorite flavors….chocolate and mint. maybe it’s cause i haven’t baked in so long…..or maybe these little buddies were truly inspiring…but these brownies quickly moved into the top 5 ranking as far as lazy bird treats go. i say they are worth your time…..i say they were so good i had to set aside weight watchers points (6 points, btw) to eat one every day until they were gone….but that’s just me.

(adapted from the adorable, love and olive oil)
ingredients:

yields 32 brownies
(brownie)
3/4 cups flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder
5 ounces dark chocolate, coarsely chopped
1/2 cup unsalted butter, cut into 1 inch cubes
3/4 cups sugar
1/4 cup firmly packed brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract

(buttercream)
1 1/2 cup powdered sugar
1/2 cup unsalted butter
2 tablespoons creme de menthe
1 teaspoon peppermint extract
1 tablespoon milk

(chocolate glaze)
6 ounces dark chocolate, coarsely chopped
1 teaspoon light corn syrup
1/2 cup unsalted butter, softened, cut into cubes

preheat your oven to 325º

very generously butter the bottoms and sides of a 9 x 13 inch glass pan. line the bottom with parchment paper (allowing excess paper on either side to use as leverage when removing the brownies), and butter the parchment paper as well. set aside

whisk together flour, salt and cocoa powder in a medium sized bowl. set aside.

using a double boiler (or something resembling one, in my case) melt your chocolate and butter until smooth and glossy. turn off your heat source but leave your boiler in place and add in your sugars (white and brown). whisk until sugars are completely combined. remove from heat and let mixture come to room temperature.

add in eggs and whisk until just combined. add in vanilla and mix till combined. (overbeating at this stage will cause a cakey brownie)

fold in your flour/cocoa/salt mixture until the wet ingredients have absorbed the dry.

pour your batter into the glass pan you’ve already prepared. bake for 12-15 minutes, rotating halfway through baking time. try your hardest not to overbake these little buddies. test your brownies about a minute or two before your bake time is complete and if your toothpick comes out with a few more flecks of brownie than you’re comfortable with…don’t fret. fight your instincts and take them out a smidge early. they will continue to bake through on your counter as they cool down and taking them out early ensures a yummy gooey brownie. mmmmmm.

while your brownies are cooling lets get the buttercream going.

in your stand mixer beat your butter and powdered sugar on a medium-ish speed till it’s nice and fluffy. add in creme de menthe, peppermint extract, and milk and continue beating till mixed in. if you need to add in more sugar for consistency sake…feel free.

spread the buttercream over the brownies – smoothing with a rubber spatula and transfer to fridge for some chillin time. 45 minutes should do the trick.

time for the glaze. double broiler time again. combine your chocolate, corn syrup, and butter in a heat safe bowl over a saucepan of simmering water. whisk it up until your chocolate is silky smooth. remove from heat and whisk like crazy for about a minute so release excess heat.

pour melted chocolate over your chilled brownies and butter cream. spread the glaze, with an offset spatula to create an even layer from edge to edge of your brownies. transfer back to fridge for about an hour or until the glaze hardens.

remove pan from fridge and wait about 15 minutes for your glaze to soften slightly. remove the brownies from their pan by gently pulling up on the excess parchment paper. (this is why you went a little nuts with the butter in the first place) cut brownies into squares using a warm knife. for nice clean cuts, run your knife under hot water – dry off, make the cut, and repeat.

serve immediately. brownies are best cold…mmmm…memories.

enjoy and thanks for waiting so patiently :)

– L

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“i’d like to put in an order for THOSE once a month, please”

as girl scout season is in full force, the thin mint is an obvious choice. i mean, who doesn’t love chocolate and mint (besides my crazy brother-in-law). it’s a match made in heaven as far as i’m concerned. i saw this diy recipe on 101 cookbooks a couple of years ago and have been itching to try it since. the result:

…sorry girl scouts….it seems we’ve cut out the middle man. this recipe was a fan favorite…and considering they were eaten back to back with the real deal…i consider it a huge success.

(by all means….please, please continue to support your local girl scouts. just know that you can make these yourself in the off-season)

this recipe is simple….simple, simple, simple. if you’re a thin mint lover and a wait-a-whole-year-for-them hater then you simply must try this recipe out. in fact, you probably have all the ingredients you need in your kitchen right now.

ingredients:
(cookie)
1 cup butter – softened
1 cup powdered sugar
1 cup cocoa powder
1 teaspoon vanilla
3/4 teaspoon sea salt
1 1/2 cups flour

(coating)
16 oz semisweet chocolate (the better the quality the better the result)
peppermint extract to taste

preheat your oven to 350º.

in your stand mixer beat your butter until light and fluffy. add in powdered sugar, vanilla, cocoa and salt. mix till ingredients are well blended. scrape down the sides of the bowl and at a low-speed mix in flour a little at a time. (people complained that their dough was too crumbly so be careful with your flour here….you may not need the whole cup and a half…you should be able to handle the dough with your hands after adding flour, but it shouldn’t crumble to pieces.)

turn dough out onto a semi floured surface and give it a few kneads. roll into a ball and press down to form a disc. cover and transfer to freezer for about 20 minutes.

once dough is chilled, roll out on slightly floured surface till about 1/8 inch thick. cut out cookies with a biscuit cutter about 1 1/2″ in diameter. transfer to a parchment paper lined cookie sheet.

bake at 350º for 10 minutes, turning the pan half way though for even baking.

transfer to a cookie sheet and let cool to room temperature.

either while your cookies are baking, or while they are cooling melt your chocolate. i always use a glass bowl that i sit on top of a saucepan with simmering water. once your chocolate is melted add in peppermint to taste. i think i ended up with about 2 teaspoons and still felt like that was a weak amount….but my taste testers said it was the perfect amount?!? just mix in as much as you like….little by little…as just a little too much will overpower your chocolate and you can’t work backwards :)

now for the dunking. i would imagine everyone has a system that works best for them. my system worked like this:

1. drop your cookie into the chocolate top side down – coating the top
2. just as soon as you drop it, use a fork to flip the cookie over – coating the bottom
3. lift the cookie out of the chocolate and lightly tap your fork (cookie on top) against the side of the bowl so that excess chocolate will run/drip off.
4. transfer cookie to parchment paper
5. pick up another cookie and repeat.

once you’re done dipping/coating, transfer cookies to freezer to set….or to your fridge….or just let them set at room temperature…..but if you’re one of those people who doesn’t prefer your thin mint cold…then you crazy!

that’s it…now, just try not to devour them all in one sitting.

seriously, because this recipe made about 60 cookies…..so be friendly and share with a friend or two or eight.

let me just say, on a personal note…that the amount of cocoa powder in these little buddies is pretty generous. i have some dark-chocolate-LOVING taste testers, so i knew it wouldn’t be a problem….but you could probably cut back on the cocoa a bit and be just fine.

oh yes….don’t forget to pour yourself a glass of milk as well.

-L

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