Tuesday, September 29, 2015

Caramel Toffee Fruit Dip


from ourbestbites.com

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can!)
assorted fruit

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits.

This dip is so sweet it really is more of a dessert than an appetizer or side dish! I think it's best with apples. 

Boys say: thumbs up!

Smushed Apples and Sweet Potatoes



from allrecipes.com, submitted by ELFINDANCER

Someone with the screen name ELFINDANCER made a recipe with the word "smushed" in it. I had to try it! That just sounds fun! I really couldn't decide weather to include this in the side dishes or dessert files! It is very sweet and yummy. My boys didn't agree. So give it a try and see what you think!

2 large sweet potatoes, peeled and diced
2 tablespoons butter
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 Granny Smith apple - peeled, cored and sliced
1/8 cup milk

Place the sweet potatoes in a medium saucepan and fill with enough water to cover the potatoes. 

Bring to a boil, reduce heat to medium, and simmer for about 20 minutes or until tender. Remove from heat, drain and set aside.

Melt butter over low heat in a small saucepan. Mix in the sugar, cinnamon and allspice. Add the apple slices, cover, and let simmer for 5 minutes, or until the apples are tender. 

Mix the apple mixture into the drained sweet potatoes along with the milk. Mix well using an electric mixer or just a fork until potatoes are mashed.

Husband said thumbs up, boys said thumbs down

Sweet and Sour Pork



1-1.5 lbs pork chops, thinly sliced
1 can pineapple chunks, drained
1 green pepper, seeded and chopped
1 onion, chopped
1 cup matchstick carrots
1 jar of your favorite sweet and sour sauce (I like the brand pictured below)



Heat a tsp of olive oil in a large skillet over medium-high heat. Add the pork and cook, stirring frequently, until no longer pink. This should only take a few minutes. Remove the pork from the skillet and cover pork with foil to keep warm. 

Add another tsp of olive oil to the skillet. Toss in the onion, green peppers and carrots. Lower the heat to medium. Cook, stirring often, until vegetables are tender. 

Add the pork and sweet and sour sauce to the skillet. Stir until heated through. Serve immediately over rice.

This is another easy, healthy, fresh and inexpensive meal. 

Husband rating: 3.5 stars
Boys say: thumbs up





Tuesday, September 22, 2015

Caramelized Pork Tacos with Mango Salsa


adapted from pinchofyum.com


For the Pork:
1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed (optional-we left this out and our dinner was still great)
2 teaspoons fish sauce
18 ounces boneless pork loin, sliced into thin strips 
2 tablespoons sugar
2 tablespoons water

For the Mango Salsa
1 cup chopped mango
1 cup chopped cucumber
1⁄2 cup chopped cilantro
1⁄2 cup chopped red onion or shallot 
a squeeze of lime juice
a pinch of salt
tortillas for serving
cilantro and lime for serving
For the pork: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño - saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce - stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once - then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

For the salsa: Toss everything together in a medium bowl.

For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa.

Originally this recipe called for pineapple not mango. But mangoes sounded good to me so I substituted them. I'm sure the pineapple would have been tasty too.

On top of the pork and the salsa we added an avocado cilantro dressing that you can find here.

Husband rating: 3.5 stars (I would give it 4!)
Boys say: thumbs up

Avocado Cilantro Dressing


from pinchofyum.com

half an avocado
1⁄4 cup (plain) Greek yogurt
1⁄2 cup water
1 cup cilantro leaves and stems 

1 small clove of garlic
1⁄2 teaspoon salt
a squeeze of lime juice


Pulse all ingredients in a food processor or blender until smooth. Voila! 

4 stars

Sun Dried Tomato Chicken Florentine Pasta



adapted from pinchofyum.com


8 ounces ziti or other pasta
1 tablespoon butter
1 lb. chicken, cut into bite sized pieces
1 tablespoon all purpose seasoning mix for the chicken 
1⁄4 teaspoon cayenne
1 7-ounce jar sun dried tomatoes
, drained
3 cloves garlic
1⁄2 cup half and half
1
1⁄2 cups whole milk
1⁄2 cup chicken broth
1
1⁄2 cups Mozzarella cheese
1⁄2 teaspoon salt
2 cups spinach

Cook the pasta according to package directions. Drain and set aside.

Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.

Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and saute for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes - that's okay.

Add the half and half, milk, chicken broth, and Mozzarella cheese. Stir until the sauce is smooth and bubbly and the cheese is melted. It should start to thicken up slightly.

Stir in the cooked pasta and spinach - the spinach will start to cook down almost immediately. If needed, add extra water or broth or milk to the sauce to thin it out, or add more cheese to thicken slightly.

We enjoyed this dinner. The only problem for me is that it's not a low calorie dinner! 

Husband rating: 4 stars
Boys say: thumbs up

Monday, September 21, 2015

Greek Chicken



adapted from allrecipes.com, submitted by Michael

4-8 skinless, boneless chicken breast halves or chicken thighs
1/2 cup olive oil
2 lemons, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large resealable bag. Pour marinade over the chicken. Using your hands, work marinade into chicken. Cover and refrigerate for around 4 hours.

Preheat grill for medium heat. Cook chicken on grill until meat is no longer pink and juices run clear (until internal temperature reaches 165 degrees).

This is a tasty easy way to make chicken. It also goes great with just about anything. So put it with a salad, veggies or seasoned rice and you'll have a great dinner. 

Husband rating: 4 stars
Boys say: thumbs up

Chicken Pot Pie with a Twist



adapted from ourbestbites.com

The twist with this recipe is the addition of the cranberries. I've never put cranberries in chicken pot pie before. I don't think I'll want to make it without them now! Trust me-try it!

2 unbaked pie crusts 
1 lb. rotisserie chicken, chopped into bite-sized pieces (or whatever cooked chicken you have on hand! I grilled mine)
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
butter
5 medium-small red potatoes, diced
2 cans cream of chicken soup 
1 small can cranberry sauce with whole berries (I used about 3/4 of the can)
1/2 tsp. Kosher salt (more or less, to taste)
Ground black pepper to taste

Preheat oven to 400. In a large pot place the diced potatoes. Add water to cover potatoes by about an inch. Boil potatoes until tender and drain the water. Meanwhile, heat about 1 Tbsp. butter in a medium skillet over medium heat. When the butter is bubbly, sauté the onion until it’s translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, cranberries and potatoes. Season to taste.

Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you’re making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges and cut some vent holes.

Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.

I used four pie crusts to make two 9 inch round pies (one on the bottom and one on the top of each pie). I also used closer to two pounds of chicken. The pies weren't as full as they could have been, but I thought they would be overflowing all in one pan!

Husband rating: 4 stars
Boys say: thumbs up


Friday, September 18, 2015

The Family Bank

My husband I have struggled over the years to figure out a family money system that works for us. We didn’t want to pay children to do their chores. They should just do them, right?! We didn’t want to give them money without any work involved because that didn’t teach them a major benefit of working hard. But we did want them to have experiences managing money, understanding what their wants cost, have a sense of ownership and learn to save for the future. After asking friends what they had done we still didn’t have a solution. I then turned to experts! Our system comes from the ideas and practical solutions presented in Dave Ramsey and Rachel Cruze’s book Smart Money Smart Kids and The Entitlement Trap by Richard and Linda Eyre. These are must-reads for any happy home!


First, we divided the day into four parts.
1.The first part is the morning routine. Everything the boys have to do to get ready for the day (brushing teeth, dressing, breakfast, grabbing their backpacks, etc) has to be done and they have to be ready to go at the appointed time to leave for school.
2.The next part of the day is when the boys get home from school. They have 30 minutes of a learning activity such as homework, piano practicing or reading books with mom (for the 5 yr old).
3.The next thing to be done is checking his assigned zone for the week. We divided our home into four parts (one for each boy). Each son is assigned one of these zones to check. He has to make sure things are put away in that room.  He also does something to make that zone clean like vacuuming one day and then next day he could dust. We rotate the zones each week.
4.The last part of the day is the bedtime routine. The boys must do everything they need to do (get a drink, shower, brush teeth, pj’s, etc) and be in bed on time to earn money for this part of the day.


We keep the chart for each week on the refrigerator. There is a spot to mark off having done the work for each of the four parts of the day. On Sunday we go through the chart. If a son has done all his work (four check marks for each week day) he will earn 100% of the money he can earn that week. If David can earn $25 a week and he does all his work he receives $25. If he did only 50% of the work required he will receive $12.50.

To decide what each son can earn in a week we looked at our monthly budget for items like clothing and entertainment and roughly guessed what we were spending on each son. We decided to make the boys responsible for buying their own clothes and shoes, paying for entertainment like going to the movies or a football game with friends, presents for others and buying their own wants, like gum or toys. The older boys can earn more money because they have to buy all new clothes; whereas the younger boys get their clothes from the big brothers (one benefit of having all sons!). For example, our older boys can earn up to $25/week. This has worked for us, but you may need to adjust for your situation. Start small and give them “raises” if you see they really need more.


We have a “family bank” spreadsheet where each son has his own page. We have a column for the date, the amount added or withdrawn, the amount to savings and the amount to charitable donations. There is a running total and our sons can see at anytime how much they have. We require the amount to savings and donations to be 10% each.


When a son makes a purchase we subtract that amount from his “spending” column in the spreadsheet so he can see the money he has left. We’ve even had a son ask for another column so he can save for a big toy he wants and he wants us to automatically take that money out from his earnings each week! The good habits are forming now!


The most remarkable things have happened in our home since we instituted this system. Our bedtime routine used to make us crazy every night! It felt like it took hours to get the boys into bed. We don’t have that problem anymore! The boys are pushing themselves to get everything done so they can be in bed on time. The responsibility has shifted from us to them and that’s a huge difference.


We love seeing the sense of ownership our sons have now that they have their own money. When Ryan spent $60 of his own money on his new shoes he cared about them! When they got dirty he almost cried and he quickly washing them off. He felt ownership of his shoes which is invaluable in fighting the feelings of entitlement.


When David needed a new bike we told him we would match what he had saved for his new bike. He was so grateful! (We’ve also told them we would do this with a car) David set a budget for his new bike and shopped around. He was shocked to see how much bikes cost. Instead of “Mom, can I pleeeeeaaaase get this bike?” David had the responsibility of the choice. These are great decision-making experiences.


At the beginning of the school year David and I went shopping for new clothes. It was really hard when he saw how much things he liked cost and he realized he couldn’t afford them. Or if he did buy one he wouldn’t be able to get anymore. It was hard for me to watch this because, as a parent, I wanted him to have what he wanted. I’m glad I didn’t jump in and say “I’ll get that for you.” David and I went to different stores. We looked for coupons. We found sales. David ended up with many great items and, even better, a lesson learned in money management.


I love going to stores and having the children want something. They now look at the price tag and weigh how much they really want it. There is no longer the begging or constant “Can I have that or that or that?”


We believe saving money is important. To encourage our boys to save we give them interest on any money in their family bank account each quarter. We’ve decided to be more generous than a regular bank by giving them 10% interest. A family bank account has its perks!


We also believe it is important to do good things with the resources we have. Now that the boys have their own money they can experience the joy that comes from giving.


We also have jobs for helping around the house that the boys are just expected to do. For instance, two people are assigned to work together to clean up the kitchen. With six of us in the family each pair has two days a week to be responsible for. On Sunday we all pitch in! It’s nice to have a regular schedule for this. Everyone has a garbage he is assigned to take out the night before the garbage truck comes. The boys have to make sure their rooms are clean before they can have “screen time” (playing on electronic devices) or with friends after school. When you have a routine the home runs more smoothly.


We also have a list of extra jobs our boys can do to earn extra money. I do not enjoy cleaning the baseboards! That job comes with a big paycheck! David also mows the lawn during the summer and edges. He is helping around the house, earning extra money and improving a skill he can use to earn money from other people.

This works well for our family. We have young boys still. No one is driving or working outside the home yet. We hope this is giving them a chance to work hard and learn to wisely manage money. It is hard when Andrew, who is five, wants to spend all his money on toys. We do talk to him about it. We do make him wait a day to make sure he still wants it. And if he does we let him buy it. He is learning that when the money it is gone it’s gone! There is no line of credit in the family bank account system!

Thursday, September 10, 2015

Spicy-Sweet Glazed Salmon



adapted from allrecipes.com, submitted by MOMO623

  • 1 1/2 pounds fresh salmon fillet with skin removed
  • 1/4 cup red or white wine vinegar 
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon lemon juice
 1/2 teaspoon red pepper flakes, or to taste
  • 1 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 2 teaspoons chopped fresh cilantro
  • 1/3 cup brown sugar, packed



  1. Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.

  1. Line a baking sheet with foil. Remove salmon from marinade and place on prepared pan. Transfer remaining marinade to a saucepan.

  1. Preheat oven to 425 degrees.

  1. Bake salmon about 12-20 minutes, depending on the thickness of your fillet. Salmon is done when fish is no longer bright red and can be flaked with a fork.

  1. Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade to drizzle over salmon just before serving.

This is another 5 star recipe! My husband doesn't even like salmon, but I really wanted to try this recipe. I'm so glad I did! My husband said it was the best salmon I'd ever made! The hardest part about this recipe is just remembering to get that fish marinading a couple of hours before you want to eat. Also, it could easily be gluten free with the right soy sauce. 


Pasta with Ratatouille-Style Vegetables


adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

  • 2 Tbs. olive oil, plus more as needed
  • 1 large onion, finely chopped
  • 1 red bell pepper, seeded, thinly sliced and slices cut crosswise
      into thirds
  • 1 yellow bell pepper, seeded, thinly sliced and slices cut
      crosswise into thirds
  • 2 tsp. minced fresh thyme
  • Red pepper flakes, to taste
  • Coarse kosher salt and freshly ground black pepper, to taste
  • 1 can (28 oz./875 g) Italian tomatoes, preferably San Marzano,
      with juices
  • 3/4 cup (6 fl. oz./180 ml) dry white wine
  • Pinch of sugar (optional)
  • 2 zucchini, chopped
  • 1/4 cup (1/3 oz./10 g) chopped fresh basil
  • 12 oz. (375 g) rotini or fusilli pasta, preferably multigrain
  • Fresh goat cheese, crumbled, for serving
In a large fry pan over medium heat, warm the 2 Tbs. olive oil. Add the onion, bell peppers, thyme and a pinch of red pepper flakes, and season with salt and black pepper. Sauté until the peppers are tender, about 15 minutes. Add the tomatoes with their juices and break them up with a spoon. Add the wine and zucchini and simmer, stirring frequently, to blend the flavors, 15 to 20 minutes. Taste and adjust the seasoning, adding a pinch of sugar if the sauce tastes too acidic. Then stir in the basil.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Drain the pasta, add to the sauce and toss to coat. Transfer to a warmed large shallow bowl. Sprinkle generously with cheese and serve immediately. 
I added 3 cooked and chopped chicken breast halves to this and we liked it.

Spice-Crusted Tilapia with Fresh Pear Chutney


adapted from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

  • 6 tilapia fillets
  • 2 tsp. ground coriander seed
  • 2 tsp. ground cumin 
  • 2 tsp. grated lemon zest
  • Coarse kosher salt and freshly ground pepper, to taste
  • 2 large Bosc pears, firm but ripe, cored and finely diced
  • 2 Tbs. fresh lime juice
  • 2 Tbs. minced fresh cilantro
  • 1 Tbs. peeled and minced fresh ginger
  • 1 tsp. olive oil

Directions:

Place a sheet of foil on a baking sheet and spray with cooking spray. Mix the coriander and cumin. Press the spices into both sides of the tilapia and place tilapia on the baking sheet. Sprinkle both sides with salt and pepper. Let stand while making the chutney. 
Set your oven to broil.
In a bowl, combine the pears, lime juice, lemon zest, cilantro, ginger and chili. Season the chutney with salt and pepper.
Place the baking sheet in the oven and broil the fish about 8-10 minutes depending on the thickness of your fillet.

Transfer the fish to a platter or place on 4 warmed plates. Spoon the chutney on top and serve immediately. 
Husband rating: 4 stars
Boys say: thumbs up

Fettuccine with Quick Bolognese sauce



from Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

  • 1 Tbs. olive oil
  • 1 large yellow onion, finely chopped
  • 1 lb. ground beef
  • 2 oz. pancetta, finely chopped
  • Coarse kosher salt and freshly ground pepper, to taste
  • 1/2 cup dry white wine
  • 1 can (14.5 oz.) whole tomatoes in juice, preferably
      San Marzano
  • 3/4 cup low-sodium chicken broth
  • 1 to 2 Tbs. heavy cream
  • 1/8 tsp. freshly grated nutmeg
  • 12 oz. dried egg pappardelle or fettuccine
  • 1 Tbs. minced fresh thyme
  • Grated Parmigiano-Reggiano cheese for serving
In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until it is tender and beginning to brown, about 5 minutes. Increase the heat to medium-high and add the ground beef and pancetta. Season with salt and pepper and sauté, breaking up the meat with a wooden spoon, just until the beef is no longer pink. Add the wine and boil until it has almost evaporated, about 3 minutes. Add the tomatoes with their juice, the broth, cream and nutmeg. Reduce the heat to medium-low and simmer, breaking up the tomatoes and stirring occasionally, until the sauce is slightly thickened and the flavors are blended, about 30 minutes. Adjust the seasonings with salt and pepper.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until just tender, about 8 minutes. Drain the pasta and return it to the same pot. Add the sauce and toss to coat.

Divide the pasta and sauce among 4 warmed shallow bowls. Sprinkle with the thyme and cheese. Serve immediately and pass more cheese alongside. 
A few tips: 
1. pancetta-I was not familiar with this. I found it in the meat section of my grocery store. A few slices of that and that's all you need. pancetta can be a little tricky to chop. I ended up using my cooking scissors to cut it into small pieces! That probably wasn't something a pro would do, but it worked! 
2. parmigiano-reggiano-I learned that this is the highest quality parmesan cheese. 
3. as a personal preference I added the step of dumping the tomatoes and juices in a blender and pulsing that a few times before adding them to the pot.
Husband rating: 4 stars
Boys say: thumbs up

Grilled Chicken and Vegetables with Indian Spices


If you've looked at even a few recipes you've probably noticed that not many of them receive 5 stars. My husband reserves all five stars for the very best of the best! And, I'm happy to say this recipe made that list! 

adapted from: Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

  • Coarse kosher salt and freshly ground pepper, to taste
  • 2 tsp. curry powder
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 4 boneless, skinless chicken breast halves, each 5 to 6 oz.
  • 4 Asian eggplant, each cut lengthwise into 3 pieces
  • 4 zucchini, each cut lengthwise into 3 pieces
  • Olive oil for brushing
Prepare a hot fire in a grill.

In a small bowl, combine the curry powder, chili powder, cumin and coriander and stir to blend. Working with 1 chicken breast half at a time, place on a sheet of waxed paper and then cover with a second sheet of waxed paper. Using a rolling pin, hit the chicken a few times to flatten slightly to an even thickness. Transfer the chicken to a rimmed baking sheet.

Place the eggplant and zucchini on another baking sheet. Brush the top side of the chicken and vegetables with olive oil, and season with salt and pepper. Sprinkle the top of each chicken breast with 1/4 tsp. of the spice mixture, and then lightly sprinkle the vegetables with the spice mixture. Turn the chicken and vegetables over and repeat brushing with the oil and seasoning the ingredients (reserve any remaining spice mixture for another use).

Place the chicken and vegetables on the grill. Cover the grill and cook until the chicken and vegetables are just cooked through, about 5 minutes per side for the chicken and eggplant, and about 6 minutes per side for the zucchini.

I love pounding on the meat but didn't have time for that and it was just fine without that step. The flavors of this dish are wonderful. We had a melon and naan with the chicken and veggies. 

The Little Things



Last night our oldest son had to take treats to a party. I didn't have a lot of time to spend on these treats. Sound familiar? So here's what I did:  I bought a chocolate cake mix and made cupcakes. I frosted them with store bought vanilla frosting. Then, to make them look finished and special, I added a couple of strawberry slices. It's really the little things, like a couple of strawberry slices, that make the difference.

Boys said: more please!

Frozen Watermelon


What's better than watermelon in the summer? This "frozen watermelon!" My mother used to make this dessert. It was a favorite summer treat at our house. Finally, on the last weekend before school started this year I made time to make this for the boys. They loved it! It looks fancy, but it's really very easy.

Start with lime sherbet. Let the sherbet thaw for about 15 minutes. Then remove it from it's packaging and push it into a bowl. Make sure to go up the sides. Now put this bowl in the freezer.



Let your raspberry sherbet sit out for 15 minutes. Then put the sherbet in a different bowl and mix in the mini chocolate chips. I didn't use an entire bag. I just eyeballed it as I mixed them in.


Now you bring your lime sherbet bowl out of the freezer and fill it with the raspberry/chocolate chip sherbet. Doesn't it look like a half of a watermelon?! Put this bowl back in the freezer until it is completely frozen.


The tricky part is getting the sherbet out of the bowl. You can let it thaw a few minutes before serving. If it still doesn't want to come out you can put the bottom of the bowl in a little lukewarm water for a few seconds. This will thaw the bottom enough that when you flip the bowl over and pat the bottom of the bowl it should pop out easily. The best place to do this is on a cutting board. You'll want a long knife to cut the slices just like a watermelon. Delicious!


Mint Brownies



My husband loves brownies. For his birthday this year I decided to try making extra special brownies. If I'd had the green food coloring on hand these brownies would have looked even better. The food coloring doesn't make them taste more minty, but somehow them seem more minty when they look green! Everyone liked these brownies.

Husband rating: 4 stars
Boys say: thumbs up

from ourbestbites.com

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk 
green food coloring

Chocolate Glaze:

6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of 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 or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into 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 brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 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 pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.