Mint Brownies

There is nothing so delicious, so tempting and so addicting in the world as Mint Brownies.

I discovered the recipe in high school and played around with it until I thought it was perfect.  I also thought I was the only one who'd found the secret to making them as wonderful as they were.  So...it became my "Secret Recipe".  I was so proud of myself.

Fast forward a few years.  I was talking to a friend who mentioned that a neighbor had just made the most fantastic mint brownies she'd ever had.  Hah!  I thought.  She hasn't had my mint brownies.  Later on this friend made the brownies for me - I was shocked to find that they were just like my brownies.  I begged for the recipe - it matched my recipe exactly.  Apparently I wasn't the first to figure it out.  I'm now on the look out for a new "Secret Recipe".

*Sorry for the blurry photo - I pulled it from Taste of Home's website

Ingredients:

Brownies:

if you have a favorite brownie recipe, insert it here.  Generally I use a boxed mix because it's just faster that way.  I'm sure brownies from scratch would be better, but I have two small children who tend to be impatient.  Suffice it to say, Pillsbury saves a bit of my sanity.

Filling:

1 cube butter or margarine, softened
3 cups powdered sugar
1 1/2 tsp peppermint extract (this is the secret ingredient)
a little milk
green food coloring

Chocolate Topping:

6 squares semi-sweet chocolate or 1 cup chocolate chips
6 Tbsp butter or margarine

Directions:
Bake brownies according to package directions for cake-like brownies.  Cool completely before frosting.

For filling, cream together butter and powdered sugar.  Add small amounts of milk until you reach a buttercream consistency.  Add food coloring and mint to desired taste.  You may only want to use 1 tsp of peppermint - the longer the brownies sit the stronger the mint will be.  Spread on top of brownies.

For topping, melt chocolate with the butter.  I usually do this in my microwave, adjusting the power level to half at about 45 second increments.  Don't stir in between - I just pull it out of the microwave and swirl it around to help melt the chocolate and keep the butter from exploding in the microwave.  Once the chocolate appears very soft, stir until smooth - this takes a minute or two.  Let it cool slightly, then pour over the frosting.  Spread it until the filling is covered.  Refrigerate until set.

There it is: the not-so secret recipe.  Oh, and I can promise that if you ever take this to a party - you'll be the coolest person there  ;)

Pumpkin Bars

My mom was given this recipe by a neighbor and it is to die for! Definitely a must-have when Fall comes around. It makes a gigantic pan, so it's perfect to share with your neighbors!

Ingredients:

4 eggs
1 2/3 c. sugar
1 c. vegetable oil
2 c. canned pumpkin (not 1 can)
2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

Frosting:

8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla (heaping)
1 lb powdered sugar
1 tsp milk, enough for spreading consistency

Directions:

Lightly grease cake roll pan (about 15x9; I use a cookie sheet). Mix first 4 ingredients in a large bowl, add dry ingredients and mix well. Spread in pan and bake at 350 degrees for 22 minutes. Let cool.

For frosting, beat all ingredients together until desired consistency is reached, then spread onto pumpkin bars.

These are really delicious when served warm. Enjoy!

Peach Raspberry Trifle

I found this recipe in my mom's local newspaper and decided it was the perfect dessert to make for an upcoming BBQ with some of my friends. I changed a few of the ingredients to suit my tastes, and it was incredible! This definitely makes it onto my summer faves list.

Ingredients:

4 medium peaches, peeled and sliced
3 cups raspberries
1/2 quart strawberries, sliced
2 bars pound cake (1 bar if you have a smaller trifle bowl)
8 oz. Cool Whip
2 large instant vanilla pudding mixes
3 c. cold milk
2 boxes raspberry Danish Dessert

Directions:

Using both boxes of Danish Dessert, follow pie glaze directions. Fill sink with cold water beforehand, and put pan in cold water after the glaze has boiled for 1 minute (this allows the pan to cool quickly). Fold in raspberries and strawberries. Let cool and leave in water until ready to layer.

Add 3 cups cold milk to pudding mixes. Fold in 8 oz Cool Whip, then add sliced peaches.

Cut pound cake into 1 inch squares. Begin to layer in trifle bowl: cake, pudding, raspberry mixture. Layer twice. The final layer should be the Danish Dessert. Let cool in the refrigerator for at least an hour before serving.


*The original recipe called for 4 bananas rather than peaches and angel food cake instead of pound cake. I also added strawberries to the recipe. I only had one box of raspberry Danish Dessert, so I used one raspberry and one strawberry.

Lemon Coffee Cake

I discovered this recipe last summer and I think I made it 3 times in 2 weeks! In my defense though, I had to make some to take to the neighbors - is it really my fault that there were some leftovers? A girl can't let such yummy goodness go to waste!

Ingredients

1 1/4 cups sugar, divided

3/4 cup canola oil

4 eggs

2 cups all-purpose flour

1 t. baking powder

1/2 t. salt

1 can lemon pie filling

1 t. ground cinnamon

Directions

In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended. Pour half of the batter into a greased 9x13 pan. Spread the pie filling over batter then top with the remaining batter. Combine cinnamon and remaining sugar; sprinkle over the top. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

*If it seems like that's a lot of cinnamon and sugar to put on the top, it is. But I like it that way! If you want to cut back, be my guest :)