It’s the Most Wonderful Time of the Year!

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Family, Friends, Food, Fun. I love Christmas! Families gather around the world to revel in  the joy of the holiday season and family fellowship. Friends party and exchange gifts. Cards and family newsletters are sent to all the wonderful extended families. Lurking in the background of every event is the best food EVER. December is the month of candy making, bread baking, cupcaking, diet forsaking, tastebud waking, leftover taking, and overstuffed stomach aching. December is also the month of peppermint – drinks, candy, ice cream. For years, December was the only time you could find peppermint chocolate chips in the grocery store, which is why peppermint brownies were considered a Christmas treat. These brownies are a huge hit at any gathering.

Christmas Peppermint Brownies

Brownie:

  • ½ – cup butter or margarine, softened
  • 1 – teaspoon vanilla
  • 1 – cup sugar
  • 1¾ – cups Hershey’s chocolate–flavored syrup
  • 4 – eggs
  • 1 – cup flour
  • ½ – teaspoon salt

Filling:

  • ½ – cup butter or margarine, softened
  • ½ – teaspoon peppermint extract
  • 2 – cups powdered sugar
  • 4 – drops green food coloring
  • 1 – tablespoon water

Frosting:

  • 9 – tablespoons butter or margarine
  • 1 – 10 ounce bag mint chocolate chips

Preheat the oven to 350. Grease a 13x9x2 pan. In a large mixing bowl with the mixer on medium speed, cream the butter and sugar until light and fluffy. Beat in the eggs, salt, vanilla, and chocolate syrup. Reduce the mixer speed to low and add the flour. As soon as the flour is moist, turn the mixer on medium and beat the batter for 3 minutes. Pour the batter into the prepared pan and bake the brownies for 30–40 minutes, until done. The brownies may look wet in the middle so use a toothpick to make sure they’re done. Allow the brownies to cool to room temperature. It’s ok if the brownies pull away from the sides of the pan as they cool.

In a large mixing bowl with a mixer on medium speed, cream the butter and powdered sugar. Beat in the water, peppermint, and food coloring until the filling is creamy and turns a soft green. Spread the filling evenly over the brownies, just to the edges. Refrigerate the brownies at least 2 hours, until the filling is set.

In a small saucepan over low heat, melt the butter and mint chocolate chips, stirring occasionally. Do not boil the chocolate. When the butter and chips are melted, remove the pan from the heat and cool the chocolate for at least 30–60 minutes, stirring occasionally. Spread the frosting over the green filling and refrigerate the brownies until the frosting is set. Store the brownies in the refrigerator.

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Shop My Small Business

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Friday, November 25, 2016, is National Shop Small Business Day. A business doesn’t get any smaller than an independent, self-publishing author. If you’re looking for a unique Christmas gift, my cookbook would be a wonderful addition to anyone’s kitchen, beginner cook or seasoned chef. You can find Caveman Chemistry, Bringing Science Back into Cooking on lulu.com, coil bound or paperback bound. Take a look, I think you’ll like it.