Holiday Baking

Andes Mint Chip Brownies

January 8, 2014

I’m kinda hooked on brownies.

I have been baking them up like crazy lately and have plans on several more different kinds of batches to bake up in the next few weeks. I kinda can’t wait!

Anyway, I whipped up these Andes Mint Chip Brownies up right after Christmas so that I could start to feel a bit more normal after having my typical life (showering, cooking, baking, eating, thinking) had been flip flopped after having Autumn. They are so quick and easy to whip up that even I can do them with new mommy brain!

The base for these brownies might just be my favorite. It might be the butter. Or the chocolates. Or maybe it’s the butter AND the chocolates. Maybe it’s the combo of it all. Probably that all together they create a soft, yet sturdy, brownie. I’ve made plenty of really soft brownies that just about need a spoon to eat them (de-lightful!) but these are bake sale brownies. What I mean by that is that you can cut them easier from the pan and could easily package them up to sell at the bake sale. Or toss into a lunch. Or delicately place on the rim of a glass of milk awaiting its sweet demise.

Adding the Andes Creme de Menthe Chips add such a great kick to the brownies. I just love this flavor. It just screams winter to me.

Since we’re still locked into this deep freeze from the “Polar Vortex” I think it would be a great idea to whip up a batch of these brownies to help you get through these cold days and nights. Days like this just call for a brownie and some hot chocolate.

Andes Mint Chip Brownies

Makes 24 brownies

Ingredients

12 ounces of semisweet chocolate chips, divided
1 cup (2 sticks) unsalted butter
1/4 cup cocoa powder
2 cups sugar
2 teaspoon vanilla extract
6 eggs, beaten
1 1/2 cups flour
1/2 teaspoon salt
10 ounces Andes Creme de Menthe Baking Chips

Process

Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
In a large microwavable safe bowl, melt 8 ounces of the chocolate chips and the butter together, stirring every 30 seconds until completely melted and combined.
Add the cocoa powder and sugar, mixing completely.
Add in the beaten eggs and vanilla extract.
Stir in the flour, salt, remaining chocolate chips, and the Creme de Menthe chips to gently incorporate.
Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Peppermint Chip Brownies

December 19, 2012

Peppermint Chip Brownies will get you in the season with the irresistible combination of mint and chocolate flavors. Be sure to make some for Santa too!

post from 12/19/12, pictures updated 12/9/18

Post Contains Affiliate Links. Read my full disclosure HERE

I’ve been such a horrible slacker this holiday season. I am behind with everything, but really, I think I always am. So, no difference than the norm then! ha!

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Chocolate Bourbon Truffles- SRC

November 26, 2012

I’m so ready for Christmas and all the craziness that comes with it. Actually, I’m not at all but I’m trying. At least I will bake and cook myself into the holiday spirit. I have so many recipes bookmarked it’s a bit crazy. But I’m looking forward to tackling that list.

Something you should add to your holiday baking list are these Chocolate Bourbon Balls. As soon as I saw these on Shari’s blog, The Saucy Gourmet, I knew that these would be perfect to make for this month’s addition for Secret Recipe Club. We are taking next month off from posting so I wanted to share something perfect for the holidays.

These are so simple to make and a great treat for the holiday season. In all they took me an hour to make and that included 30 minutes of me watching Parenthood while they cooled for 30 minutes. Not bad at all. Shari suggests that you make them a few days in advance of serving them to allow the flavors to meld together and for the bourbon to mellow out. I follow no such instructions and didn’t wait so they had a real kick to them but were still soooo good. But it’s really great that you can make these in advance of a party or a cookie swap when you are super crazy swamped with a million other holiday things they will be ready and waiting for you.

Prior to making these I recruited one of the general contractors I work with into explaining bourbon to me. Bourbon is American made whiskey that is barrel-aged, which is why it is pricier than something like vodka. We discussed what bourbon to use in this recipe as well. Since this doesn’t have many ingredients it would be best to use a good quality bourbon so you don’t pucker up as you eat the bourbon balls. Basically, he suggested to skip using Jack Daniels (unless you get a nice specialty bottle). I was still confused so I called him from the liquor store… after work. Oh those general contractors are such good sports, which is why I gave them all of these bourbon balls!

Chocolate Bourbon Truffles

Makes 30 1” round truffles

Ingredients

6 oz (1 cup) Semi-Sweet Chocolate Chips
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon, such as Maker’s Mark
55 Nilla wafers cookies
4 oz (1 cup) walnut pieces
Sugar of rolling

Process

Using a food processor (or a knife and some patiences), crush the Nilla Waffers and walnuts together until fine.
In a medium sized, heavy-bottom pot, melt the chocolate on low heat. Once melted, remove from heat and add the sugar, corn syrup, and bourbon and mix until chocolate mixture is smooth again. Thoroughly mix in the Nilla Waffers and walnut mixture to create a dough.
In the pot, divide the dough in half by scoring the top, then divide those 2 sections in 5 equal sections. Let the dough cool for 30 minutes.
Once the dough has cooled, remove from the pot and roll the 10 sections into even sized logs and then cut each into 3 pieces. Roll the balls and then coat with sugar.

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