Mint Brownies

I just can't help myself from making every brownie recipe I find!  I think I've got about 7-8 more brownie recipes I've yet to try as well.  It's a problem...I know.  These brownies were a super soft cake like brownie, and the mint frosting and chocolate glaze was wonderful! 

Mint Brownies

Recipe from Our Best Bites

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4 (1 ounce) squares unsweetened baking chocolate

1 cup butter

4 eggs

2 cups sugar

1 teaspoon vanilla

1 1/4 cup flour

1/2 teaspoon baking powder

Frosting:

1-2 tablespoons milk

2 cups powdered sugar

1/4 cup butter, softened

1 1/2 teaspoons peppermint extract

green food coloring

Chocolate Glaze:

1 cup semisweet or dark chocolate chips (I used semisweet)

6 tablespoons real butter

Preheat oven to 350 degrees.  Line a 9 x 13 inch pan with foil, and spray with cooking spray.  (I just used the spray in glass pan and it worked just fine!)  Chop both the unsweetened chocolate and butter into chunks and place together in a microwave-safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With an electric mixer, beat eggs, sugar, and vanilla for 2 minutes.  While the egg mixture is being beaten, measure out the flour and combine with the baking powder.  While the mixer is running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all the frosting ingredients, starting with 1 1/2 tablespoons of milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread frosting evenly over the brownies and then chill the brownies in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Place chocolate chips and 5 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  When chocolate has hardened, cut into squares and serve!

Frape

This is one of my Dad's favorite drinks.  And since my Dad & Mom were coming to stay with us this last weekend Kyla and I decided to make it for him.  It was a perfect thirst quencher for the hot day!

Frape

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4 1/4 cups water, divided

2 cups sugar

1 envelope unflavored gelatin (knox, for example)

2 Tablespoons lemon juice

2 cups pineapple juice

food coloring

7-up or Gingerale

Dessolved gelatin in 1/4 cup of water.  Set aside.  While the gelatin in dissolving, boil 1 cup of water.  Add the sugar to the boiling water and boil for 3 minutes, stirring constantly.  Add the dissolved gelatin, 3 cups water, lemon juice, pineapple juice, and food coloring.  (Green works the best, but you can try any color you'd like!)  Pour into shallow pans and freeze (cake pan works great!) overnight.

When ready to serve, scrape the frape with a metal spoon and fill up your glasses.  Then pour in the 7-up or Gingerale and you've got yourself a drink like no other!:)

Enjoy this on these last few hot summer days we have left!:(

Butter Pecan Crumb Cake

Last night the hubby was craving some cake...and he wanted me to just make him a box cake with store-bought frosting...can you believe the nerve???:)  Well, I found a Butter Pecan cake mix and thought I could come up with something wonderful to do with it.  And I believe I did!  This was really good.  We ate it after the kiddo's were in bed so didn't get their opinion.  But they all were wanting some for breakfast this morning (but being the good Mom I am...never mind I won't finish that sentence:)), so if my kiddo's begging to have some for breakfast is any indication.... 

Butter Pecan Crumb Cake
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1 Butter Pecan Cake Mix

4 eggs

1 cup sour cream

1/3 cup oil

1/2 teaspoon maple extract

Topping:

1/2 cup dark brown sugar

1/2 cup flour

1/2 teaspoons cinnamon

1/4 cup margarine
1/2 cup chopped pecans

Combine all cake ingredients.  Beat for 4 minutes at medium speed.  Your cake mix will look really light and fluffy.  Pour into a greased 9 x 13 pan.  Bake at 350 degrees for 20-25 minutes (you want it to be starting to brown on the edges but not set up and browning in the center). 

While the cake is cooking, combine the brown sugar, flour, and cinnamon.  Cut the margarine into the mixtures until it resembles course crumbs.  Then mix in the pecans.  After the cake has been cooking for 20-25 minutes pull it out of the oven and sprinkle the crumbs evenly over the cake.  The cake will fall a little, that is normal from the weight of the crumbs...don't worry!:)  Put the cake back in the over for another 10-15 minutes or until the crumbs have caramelized on the cake.  Remove from the oven and let sit for about 10 minutes.

You can serve it warm with some ice cream or whipped cream...Oh My!!

Alfredo Sauce

This sauce is absolutely to die for.  It is so super yummy without being too heavy as some Alfredo sauces I've tried!  But I got to say the best things about this recipe...Tony (the hubby) LIKES IT!!  He has never been an Alfredo fan and so I hardly ever make it, although I really, really like it.  He told me that it is the best Alfredo he's ever had...WIN FOR ME!!:)  Now I can have Alfredo again and not feel guilty for making something that the hubby doesn't like!!

And...BONUS...it's low fat & super easy to make!!

Alfredo Sauce

recipe from Our Best Bites

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We served it with Fettuccine and grilled chicken on top!

2 cups low-fat milk (I used skim...wonderful!)

1/3 cup (3 ounces) low-fat cream cheese

2 tablespoons flour

1 teaspoon kosher salt

1 tablespoon butter

3 garlic cloves, minced

1 cup freshly grated Parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth.  Set aside.

In a large non-stick saucepan, melt the butter on med-high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly.  Add the milk mixture to the pan.  Stir constantly until mixture comes to a simmer.  Continue stirring while simmering until mixture starts to thicken...about 6 minutes. 

Once the sauce has started to thicken, remove from the heat.  Whisk in the Parmesan and immediately cover the pan.  Allow the sauce to stand for at least 10 minutes before using.  It will continue the thicken upon standing.

Serve immediately or refrigerate leftovers for up to 5 days.

We served it over Fettuccine noodles and topped it with grilled chicken.  Also, we used it to dunk our Twisty Breadsticks into...delicious!!

Twisty Breadsticks

Oh. My. Goodness!  These breadsticks were so delicious!!  It is as simple as it gets for a yeast dough recipe, but the results are over the top...seriously...really, really good!  I made them Saturday night, and then again Sunday night because we ate them all and I wanted some more (but Sunday I doubled the recipe so we'd have some leftovers...and guess what I ate for breakfast this morning???...:))  These are delicious with some Alfredo sauce (the best recipe I've ever had...will post it tomorrow). 

Twisty Breadsticks

recipe from Our Best Bites

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This is not the best picture...sorry...I'm having camera issues!!

1 1/2 cups warm water

1 tablespoon sugar

1 tablespoon yeast

1/2 teaspoon salt

3-4 1/2 cups flour, divided

Combine water, sugar and yeast in the bowl of your mixer (or regular bowl) and let stand for about 10 minutes until the yeast is bubbly.  Add in the salt and stir.  Add 2 cups of the flour and mix well until smooth.  Gradually add more flour until the dough starts to pull away from the sides of your bowl and is a little sticky. 

Spray a glass or metal bowl with cooking spray and place dough in the bowl.  Cover and let rise for about 45 minutes or until double in bulk. 

Remove dough from the bowl and place on a floured surface.  Roll into a rectangle about 9 inches wide and 18 inches long.  Cut into 12 strips with a pizza cutter.  Twist the dough being careful not to stretch it out too much.  Place on a greased baking sheet (using cooking spray).  Cover the pan with a cloth and allow the dough to rise for about 30 more minutes. 

When there's about 15 minutes left preheat the oven to 425 degrees.  When done rising bake for 10-12 minutes or until golden brown.  Rub some butter on the top of the breadsticks and then sprinkle with Garlic Bread Seasoning (recipe to follow!) or you could just sprinkle with Parmesan, garlic powder, and Italian seasonings.

Garlic Bread Seasoning

recipe from Our Best Bites

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1/2 cup powdered Parmesan cheese

2 teaspoons kosher salt

2 tablespoons garlic powder

2 teaspoons oregano

2 teaspoons basil

2 teaspoons marjoram

2 teaspoons parsley

Shake all ingredients together in an airtight container.  Store in the refrigerator for up to 3 months.

You will absolutely LOVE these...stay tuned tomorrow for the Alfredo sauce that is KILLER with these!!

Pineapple Jerk Chicken

Holy Yumminess! This is the perfect meal for me! There's just something about chicken and pineapple and cilantro that just calls my name!:) This is one that will be made time and time again!

Pineapple Jerk Chicken

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(for the life of me I cannot find where I got this recipe...sorry!)

2-4 tablespoons olive oil

1 onion, chopped

2-3 chicken breasts, cut into bite-sized pieces

salt

pepper

1/2 a pineapple, cut into bite sized pieces (or a 14 oz can of tidbits)

1/2 cup jerk marinade (I love Lawry's Caribbean Jerk!)

1 can black beans, rinsed and drained

1/2 cup chopped cilantro

rice

In a large skillet, heat half of the oil over medium heat. Add the onion and cook until browned. Add the remaining olive oil and increase the heat just a little. Season chicken with salt and pepper and add to the skillet. Cook until chicken is done. Add the pineapple and jerk marinade and simmer for 2-3 minutes. Stir in the black beans and cilantro. Cook until beans are heated through. Serve over rice.

Yummy goodness!

Mom's Waffles

Kyla's favorite breakfast food is Waffles!! And even though I prefer them to pancakes I still don't make them near often enough! This is my Mom's recipe (hence the title:)!) that is really delicious! Give it a go!

Mom's Waffles

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2 cups flour

3 teaspoons baking powder

2 tablespoons sugar

3/4 teaspoon salt

2 eggs

1 2/3 cups milk

1/2 cup oil

Mix dry ingredients together in a bowl. Mix the liquids (except eggs) in a seperate bowl. Add the liquid ingredients to the dry ingredients and stir. Add the egg yolks and mix. Beat the egg whites until "frothy" and then fold them in. And it's ready to go! Enjoy!