This is a recipe I have been making for years. It is excellent for a picnic or summer potluck. According to my 4yr old it is “a thousand times good”. This batch was eaten so quickly I did not have time to snap a photo!

Use Peppermint oil if you can get it as it will give a cleaner more intense mint flavor.

Mint Brownies (adapted from Bon Appetit August 1997)

1/2 cup (1 stick) butter

2 oz unsweetened chocolate

2 eggs

1 cup sugar

1/2 cup all purpose flour

1/8 tsp  peppermint oil or 1/2 tsp peppermint extract

1/2 tsp vanilla extract

pinch of salt

For toppings:

1 cup sifted powdered sugar

2 Tbs soft butter

1 Tbs whole milk or cream

a few drops peppermint oil or 1/4 tsp peppermint extract

4 oz semi sweet chocolate

2 Tbs soft butter

Preheat oven to 350F. Lightly butter an 8x8 pan.

Stir chocolate and butter over low heat until smooth. With a mixer beat eggs and sugar in a large bowl for about 5 minutes. Add chocolate, peppermint, flour and vanilla extract. Stir until just blended. Pour into prepared pan. Bake for about 25 minutes.

Beat powdered sugar, 2 Tbs butter, milk or cream and peppermint until creamy. Spread over warm brownies and chill until set (about 1 hour).

Melt chocolate and 2 Tbs butter (stove-top or microwave is fine). Pour over mint topping and spread evenly. Cover and chill until set (about 1 hr).

Cut into small squares.

I have a new addition to the list of candies I make for holiday gifts! This one is super easy and so yummy! Here it is on a platter with some holiday Toffee for a party we went to.

Peppermint Bark

12 oz dark chocolate (or use dark chocolate mint candy melts)

3-4 drops Peppermint oil

12 oz white chocolate

about 1/4 cup crushed peppermint candies/candy canes

Melt the dark chocolate and mix with peppermint oil (or if using chocolate mint melts omit the peppermint oil). Spread into a thin layer on a cookie sheet lined with parchment. Let harden.

Melt the white chocolate and add half of the peppermint candies. Stir well and spread ontop of the dark chocolate. Top with remaining peppermint candies.

For fun I also added edible glitter to make my bark really festive. Enjoy!

Ok, here is the dessert I made this week, despite the heat. It comes together quickly so it is a great summer dessert!

Raspberry Chocolate Ganache Tart

1 Brown Butter Tart Crust (get recipe here from Food52)

6 oz chocolate, chopped or chips

1 1/2 cups whipping cream

dash of vanilla

raspberries

Melt the chocolate in the cream, stirring until smooth. Add vanilla and then refrigerate until cold. Place in a stand mixer and whip until the consistency of mousse. Spread into the baked tart crust. Top with raspberries. Enjoy!

I love cookies, and so do my kids. Who doesn’t love a gooey warm chocolate chip cookies fresh from the oven? Here is my attempt at getting a bit more whole grains into those treats.

Whole Grain Chocolate Chippers

3/4 cup butter (1 1/2 sticks)

2/3 cup brown sugar

2/3 cup granulated sugar

1 Tbs vinegar

2 eggs

2 tsp vanilla

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 cup white whole wheat flour

1/2 cup oat bran

2 Tbs flax seed meal

1/2 cup + 2 Tbs All Purpose flour

1 cup nuts (I prefer pecans)

2 cup chocolate chips

Preheat oven to 375F. In a mixer combine butter and sugars along with vinegar. When creamed add eggs and vanilla. Once combined add dry ingredients (except nuts and chips). Blend until a stiff dough forms. Add nuts and chips and stir in by hand. Drop by tablespoonful onto a cookie sheet lined with parchment. Bake for 11-13 minutes or until golden around edges, let cool on a wire rack.

Makes 3-4 dozen.