Sorry it’s been a little while since my last post. I got pretty sick for a few weeks and was not able to eat solid foods, so cooking was the last thing on my mind! I’m am doing better now, although it might have left me lactose intolerant (NOoOO!!) But we’re waiting a few more days to test it again.
ANYWAY, I have some exciting news for the blog. Last week I was adopted! lol. I am participating in somthing called Adopt A Blogger, where a veteran food blogger adopts a newbie blogger and mentors them to help them improve their Blog. I’m so excited! My Mentor is Jo from “The Adventures of Kitchen Girl” If you’ve got a minute, pop over to her site. It’s very inspiring! I can’t wait to learn lots from her!
And now for the food! Did someone say brownies??
Wilton has a new line that is focused around brownies. I bought Wilton’s brownie book, along with a few molds and cutters to play around with. Lately, the folks at the Hub’s office have been whining that I hadn’t sent them any goodies in awhile. So I figured this was a good opportunity to try my hand at some brownies. Now I confess, I went with boxed brownies this go round, BUT I did whip up some different frosting’s from scratch 😉 Next go round I will give it a try doing everything from scratch.
So I started with a box of basic brownies (actually I made two boxes) and put them in this mini loaf pan.
After baking, I popped them out and allowed them to cool completely
Then I iced them with a nice fudge icing. I LOVE icing on my brownies. Let me tell you this icing is Divine. It was light chocolaty and not too sweet! which is very important for a brownie. But this one was perfect. It sets ok, but I’m still on the lookout for a nice thick fudgy icing. One that I would be more comfortable decorating. But as for taste, this one is awesome.
Here’s the recipe I used:
Baker’s Chocolate Frosting (recipe by Bakers’ Chocolate)
4 Squares of Bakers Unsweetened Chocolate
1 lb (or 4 cups) of confectioners sugar
1/2 cup (1 stick) butter or margerine (softened)
2 tsp Vanilla
1/3 cup of millk
Microwave chocolate for 1 1/2 min, stirring every 30 seconds until melted. In a mixing bowl, Mix Chocolate, sugar, butter, and Vanilla. Gradually add milk while beating on low speed until well blended. If desired, thin icing with more milk one tsp at a time until desired consistancy.
Mint Grasshopper Brownies
I also ran across a box of mint brownies in the store and new insantly what I wanted to do with them. I saw these in the Wilton brownie book, so I combined the two ideas
I started with the box of mint brownies, and made them in Wiltons mini square molds. The jury is still out on that mold, as they were difficult to remove them. The best way I have found is to freeze the brownies and then pop them out, but thats VERY time consuming if you only have one pan. Next time I make these I will just bake a pan and cut out the squares myself.
when they were cool I whipped up a batch of mint icing and spread on top.
That recipe is here:
Mint Filling (recipe by Wilton)
3 Tablespoons butter, softened
1 1/2 cups confectioners sugar
2 Tablespoons milk
1/4 tsp mint extract
green icing color
Beat butter, sugar, and milk with mixer until light and fluffy. Stir in mint flavoring and icing color. Spread over cooled brownies and chill until set
Then I drizzled them with chocolate (this chocolate happened to come with the box of brownies, but you could make your own)
For some of them I just stopped there
For the others I topped them with Chopped up Andes Candies to take that mint flavor to the extreme. You can find pre-chopped Andes in the store ( I got these at walmart) but for a greener look I suggest cutting some up yourself, as the pre-chopped ones look kind of dingy. I would prefer a greener prettier color, but it got the job done.
My oldest is a die hard mint fan and I think he almost passed out once or twice while eating some of these. Hmmmm these might make me some good bribes if I use them right 😉
All in all very easy recipes, and at them end of the day, you get to eat BROWNIES!