TWD- Honey-Peach Ice Cream

This weeks recipe, Honey Peach Ice Cream, was chosen by Tommi over at brown interior. You can get the recipe by visiting her blog.
I didn't know if I would have time to make the recipes for June, since we were about to move across the country, but I made time for them.
My friend wanted me to make her ice cream before I moved, so this was the perfect opportunity. Except for the fact that peaches aren't ripe in Utah until about August.
My parents have a peach tree in their backyard and boy, did it produce gorgeous, delicious, beautiful, juicy, huge peaches by the bushel last summer. We had so many we didn't know what to do.
I made peach pie, Dorie's Dimply Cake with peaches, peach ice cream, smoothies, chiffon cake with peaches as the filling- I mean, you get the idea.
We had so, so many and so, we froze a bunch of them too.
I used those delicious frozen peaches for this ice cream.
I followed Dorie's instructions and pureed half the peach-honey mixture and left the other peach mixture in chunks. Having the peach chunks in there, didn't really bother any of us.
The only thing that most of my tasters noted was that this ice cream tasted much better after it had ripened in the freezer for 24 hours.
I made it in the morning and it had time to sit in the freezer for a couple of hours, but it tasted much better the next day.
Go see what the other TwDer's thought about this fabulous frozen treat by checking out the TWD Blogroll!

Coming Tomorrow- Overnight French Toast Mini Cups

Asian Patties

I found this recipe quite a few years ago, in Parents Magazine and I have been making variations of it ever since. It is easy and gets lots of veggies into a nice meal.
The original recipe uses ground sirloin and I have made it in the past with beef. I don't really eat beef anymore, so the past few times I have made it, I have used ground turkey breast.
Basically, any ground meat would work. If you use ground turkey breast, you just have to watch the patties close, because if you cook them too long, they will be dry.
Sometimes, I add a little chicken broth to the pan while they are cooking, just to keep them moist.
The cream of coconut and anchovy paste really makes the flavors great. My kids really enjoyed this meal because it is something that you can eat with your fingers and everything is close to bite size.

Asian Patties adapted from Parents Magazine
2 Tbls cream of coconut
1 Tbls plain bread crumbs
1 Tbls soy sauce
1 tsp. grated fresh gingerroot
1 garlic clove, minced
1 tsp anchovy paste
3/4 pd. ground turkey breast
1 1/2 cups cucumber slices
1 cup carrot slices
1 cup red pepper slices
1/2 cup seasoned rice vinegar
2 Tbls sugar
1 tsp salt
Lettuce leaves

1. In a bowl, combine coconut cream, bread crumbs, soy sauce, ginger, garlic and anchovy paste. Add turkey and gently combine until well mixed. Shape meat into 12 small patties, cover and refrigerate until ready to cook.

2. In another bowl, combine cucumber, carrot and red pepper. In a medium saucepan, combine vinegar, sugar, salt and 1 cup water. Bring to a boil, remover from heat and pour over veggies. Let sit for 3 minutes, then drain, reserving liquid.

3. Heat grill or skillet over medium high heat. Grill patties until cooked through, about 3 minutes per side. Serve in lettuce leaves with vegetables and rice on the side. Dip in reserved liquid.


Coming Tuesday- TWD- Honey Peach Ice Cream

Lots-of-Ways Banana Cake with Blackberry Buttercream and Blackberry Sherbet

The weekend before we moved, a couple of my friends and I got together for a little party.

I was debating if I had enough time in-between packing and everything else, to bake a couple of things for our get-together. Well, of course- I had time.

The day of the party, I made this cake and sherbet, Honey-Peach Ice Cream (which will post next tuesday) and one of the most phenomenal desserts ever- Coconut Dacquoise with Roasted Pineapple (that will post a week from tuesday).

I like bananas. But, they have to be just the right texture for me to eat them out of the peel. If I see a brown spot on the peel, I set them aside and decide that they will be used for baking.

I had a couple of bananas that were begging to be made into something delicious and also had lots of fresh blackberries, because the price really great on them at the store. I spotted the frosting recipe and thought it looked beautiful and sounded really good. I have made this banana cake before and it is really versatile, so I knew they would be a great combination.
And since I was making all of this stuff anyway, I decided I might as well throw in a simple sherbet recipe just for fun.

You can use whatever you have on hand to make the cake- coconut milk, whole milk, buttermilk, plain yogurt- anything. I have made it with coconut milk before and it was delicious. I don't even remember what I used this time, but it was good. I also added chopped, toasted pecans to the batter.
The frosting was a lovely color and everyone raved about it, but I thought it could have used a little bit more of the actual blackberry flavor.

The sherbet was so, so easy. I have used this method before where you just blend the ingredients up and freeze it for a little while, then process it in the food processor and either serve it or freeze it for awhile longer. It is a really easy method.
The sherbet called for buttermilk and that gave it nice sourish tang- I would use a little bit less sugar next time- I thought it was a little too sweet. Nice color and also raved about from my friends.
It was a fun night. Good friends and dessert- what could be better?
(btw- I miss you guys!)

Lots-of-Ways Banana Cake from Baking:from my home to yours by Dorie Greenspan
2 2/3 cups all-purpose flour
1 1/4 tsps baking soda
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1 1/2 sticks (12 Tbls) unsalted butter, at room temperature
1 cup (packed) light brown sugar (or granulated sugar)
3/4 cup sugar
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
2 Tbls dark rum or Malibu coconut rum (optional)
About 4 very ripe bananas, mashed (you should have 1 1/2-1 3/4 cups)
1/2 cup canned unsweetened coconut milk, regular (stir before measuring) or "lite" (or whole milk, buttermilk, sour cream, or plain yogurt)
1 cup sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump fruit, such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries, or a combination or coconut and dried fruit)

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter two 9-x-2-inch round cake pans, dust the insides with flour and tap out the excess. (I used Crisco Baking Spray with Flour). Put the pans on a baking sheet.

Whisk the flour, baking soda, salt and nutmeg together.
Working with a stand mixer, preferably fit with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes, then add eggs one at a time, beating well after each addition, followed by the vanilla and rum. You'll have a beautiful satiny batter.
Now lower the speed and add the bananas-the batter will curdle, but that's fine; it will come back together as you add the remaining ingredients. Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in 3 portions and the coconut milk in 2 (begin and end with the dry ingredients).
Mix just until everything is incorporated. Switch to a rubber spatula and gently stir in the coconut. Divide the batter evenly between the two pans.
Bake for about 45 minutes (mine were done in 42), or until the cakes are a deep golden brown. They should start to pull away from the sides on the pans and a thin knife inserted into their centers will come out clean. Transfer the cakes to a cooking rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

Blackberry Buttercream from Southern Living
1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar

1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry blackberries before adding to frosting

1-2-3 Blackberry Sherbet from Taste of Home magazine

4 cups fresh or frozen blackberries, thawed

2 cups sugar (I would use less)

2 cups buttermilk (I used low-fat)

1. In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp.
2. Stir in buttermilk.
3. Transfer puree to a 13x9-inch dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
4. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

Up Next- Asian Patties

Fresh Fruit Salad with Lemon/Orange Syrup

I love summer. I love the hot sun and now that we are back in Georgia, I have to admit it- I love humidity. I used to crave it when we lived in Utah and I remember the one day that I could actually feel humidity in the air when we lived there. It felt good in my lungs. I know I must sound crazy, but I actually like exercising in the humidity, too.
Another thing I love about summer is the wonderful variety of fresh fruits and vegetables that are in season. Doesn't everything just taste better in the summer?
I love going to farmers markets and enjoying the fresh produce from the garden.
This is a great salad for any season. The simple syrup could be flavored with any citrus flavors and the combination of lemon and orange is really good.
This salad is great with any fruit you might have on hand. I took it to a party, so I threw together the fruit I had and just happened to have red, orange and yellow fruits in the bowl. Yum!

Fresh Fruit Salad with Lemon-Orange Syrup

1/3 cup sugar
1/2 cup warm water
1 Tbls fresh lemon juice

1 Tbls fresh orange juice
1 tsp grated orange zest
4 cups diced fresh fruit (I used apples, oranges, strawberries, pineapple, and mango)

Combine sugar and water in a small saucepan. Bring to a boil; remove from heat immediately. Stir in lemon and orange juice and zest. chill.
Prepare fruit. Stir into chilled syrup, so all is coated.
Chill until ready to serve.

Coming Next- Banana Cake with Blackberry Buttercream

TWD-Parisian Apple Tartlet or Plum, Mango, Apricot, Peach and Pear

Pear

Mango

Plum

Apricot above, Peach below

This week's Tuesdays with Dorie recipe, Parisian Apple Tartlet, was chosen by Jessica, who blogs over at My Baking Heart.
You can find the recipe on Jessica's blog.
This recipe is easy if you use frozen puff pastry. I was just trying to get as many recipes for TWD as I could, out of the way before we moved to Georgia. I used the frozen puff pastry I found at my local grocery store (Pepperidge Farms), even though Dorie suggest using an all-butter puff pastry.
I was in a hurry, so I didn't even think about making the puff pastry from scratch. I did use as many fruits as I could find though. I made the tartlets about an inch smaller than Dorie suggested and made 12- 2 with each kind of fruit. The favorites in our house were those made with peaches and plums. The topping fell off the apple tartlet and it didn't turn out very pretty, so that is why the pic of that one is at the very bottom of this post.
This dessert would be a great ending to a party or a fun dessert to make with young kids. Check out what all the other TWD-ers came up with by going through the TWD Blogroll!

Up Next- a simple fruit salad

Spiced Pumpkin Biscuits

I actually made these Spiced Pumpkin Biscuits a couple of weeks before I made the version they are adapted from- Flaky Buttermilk Biscuits, but posted about the other biscuits first.
I was drawn to this recipe because it was another great way to use canned pumpkin and also because any type of bread makes a great addition to any meal. I can't even remember what dinner we had these with, but I was surprised at the height I got out of them and also was very pleased with the taste and texture.
These biscuits would be great with breakfast, lunch or dinner. They would also be great as a snack. I have made them since and we really like them. So, give them a try if you like pumpkin and biscuits- a great combination!

Spiced Pumpkin Biscuits from Cooking Light

A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
3/4 cup canned pumpkin
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Coming Tomorrow- Tuesday's with Dorie- Parisian Apple Tartlet with 6 fruits

Sarah's Vegetable Soup

I saw this recipe in a magazine a couple weeks ago and decided it would make a perfect summer meal. It is quick and easy to throw together and all the vegetables are at their prime during the summer months. You can make it ahead and serve it cold or serve it as soon as it is done cooking, warm.
To give it some thickness, you puree part of the soup and leave some of the vegetables whole.
I really like easy meals in the summer when it is hot and tend to make lots of soups and salads. I will definitely be making this again this summer and hope you will do the same!

Sarah's Vegetable Soup from Good Housekeeping Magazine

Ingredients
2 tablespoon(s) olive oil
3 clove(s) garlic, crushed with press
2 cup(s) water
3 large (12 ounces each) ripe tomatoes, coarsely chopped
3 medium (8 ounces each) zucchini and/or yellow summer squash, coarsely chopped
1 medium red or yellow pepper, coarsely chopped
1 pinch(s) crushed red pepper
1 1/2 teaspoon(s) salt
1 sprig(s) (large) fresh basil
Additional basil leaves, for garnish
Directions
In 5-quart saucepot, heat oil on medium. Add garlic; cook 1 minute, stirring. Add water, tomatoes, zucchini, red or yellow pepper, crushed red pepper, 1 1/2 teaspoons salt, and basil sprig; heat to boiling on high, stirring often. Reduce heat to medium; cook, uncovered, 10 minutes or until vegetables are tender.
Discard basil sprig. Transfer 3 cups soup to blender. With center part of cover removed to allow steam to escape, blend the 3 cups soup until pureed. Return soup to saucepot; heat through if serving warm. Garnish with basil leaves to serve. Makes 8 cups.

Coming Next- Spiced Pumpkin Biscuits

CEiMB-White Gazpacho with Grapes and Toasted Almonds

When I saw this week's CEiMB recipe, White Gazpacho with Grapes and Toasted Amonds, that was chosen by Lauren over at I'll Eat You,
I wasn't sure how it was going to go over at our house. This was actually one of the last recipes I made and took pictures of, before our move. I figured since it was so easy and took about 5 minutes, it really wouldn't be that hard to get out of the way.
I threw it together and we had it as an appetizer before we ate our dinner. The verdict was split right down the middle. Half of us loved it. I mean really, really loved it. Half of us-not so much. Some adults loved it and so did some kids. The opposite was also true.
My gazpacho really didn't turn out white at all. I think it is because I didnt peel all of the skin off the cucumber. The color of the gazpacho in the cookbook, is much lighter.
It was fast and quite elegant looking (in my opinion), so if you love cucumbers and vinegar, try it out.
To see what the other CEiMBer's thought, check out the Craving Ellie Blogroll!

White Gazpacho with Grapes and Toasted Almonds
2007 Ellie Krieger
Ingredients
2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic
6 scallions, whites only, divided
1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
1/2 teaspoon salt, plus more, to taste
3 tablespoons olive oil
1/2 cup green grapes, halved
Directions
Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes.
Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes.
Season with additional salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.

Up Next- Vegetable Soup- Warm or Cold

Stacked Burrito Pie

I saw this recipe in a recent issue of Family Fun Magazine and it look liked an easy quick dinner. I changed up the ingredients quite a bit, to make it more of a meal that my family would enjoy. The original recipe called for ground beef and I subbed in a bunch of veggies instead. I also subbed in plain yogurt for the sour cream, which is something that I usually do and added some extra beans for fiber. I had already packed my springform pans when I made this, so I just put it together in a cake pan, which worked just fine.
We all liked this dinner and it was very filling. The great thing about this recipe is that it is very versatile and you can switch up the ingredients anyway you want.

Stacked Burrito Pie adapted from Family Fun Magazine

1 tablespoons canola oil
1 medium onion, finely chopped
2 cloves garlic, minced

2 red, orange, or yellow bell peppers, finely chopped
1 small zucchini, cut in quarters lenthwise and sliced

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 cups frozen corn kernel
4 (10-inch) flour tortillas

1 cup refried beans

1/2 cup plain yogurt
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

Step 1 In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

Step 2 Increase the heat to medium, then add the bell peppers, zucchini, chili powder, and cumin. Cook for about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes.

Step 3 Heat the oven to 350°. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

Step 4 Spray the bottom and the sides of the pan with cooking spray. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2-3 tablespoons of the refried beans over the tortilla, followed by 2 Tbls of plain yogurt and 1/4 cup of the salsa. Spoon and spread a quarter of the veggie mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

Step 5 Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the refried beans, plain yogurt, salsa, vegetables and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

Step 6 Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife.

Coming Next- Craving Ellie- White Gazpacho

Citrus Poppyseed Cake

This was another cake I made for a friend. We picked it out together while we were looking at Martha Stewart's website. I thought it looked really pretty and sounded good too.

There is a nice combination of citrus zest going on in this cake. I love zest. It smells so good and gives things so much flavor.

This triple layer cake has cream cheese frosting between the layers and then the top is covered with a lemony glaze.

My friend said the frosting was amazing, but that the cake dried out a little bit before they cut into it. So, if I was going to make this again, I think I would make a lemon/lime simple syrup and brush it over the cake layers so that they wouldn't dry out, or just be really careful to keep it covered tightly until right before you wanted to eat it.

Citrus Poppyseed Cake
Apply the glaze just before serving to ensure it's soft and shiny.
Ingredients
Makes 1 eight-inch-round layer cake.
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3 3/4 cups all-purpose flour, plus more for pans
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 1/2 cups granulated sugar
7 large eggs, lightly beaten, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup milk, room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
1/3 cup poppy seeds, plus more for sprinkling
Shiny Cream Cheese Frosting
Lemon Glaze
1 navel orange, optional
1 lemon, optional
Directions
Heat oven to 350 degrees. Place two racks in center of oven. Butter three 8-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside.
Sift together flour, baking powder, and salt in a medium mixing bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until lightened, 1 to 2 minutes. Gradually add sugar; beat until color has lightened, 3 to 4 minutes, scraping down sides of bowl once or twice. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is no longer slick but is smooth and fluffy, about 5 minutes. Stop to scrape down bowl once or twice so batter will combine well. Beat in vanilla on medium-low speed.
Reduce the mixer speed to low. Alternately add reserved flour mixture and milk, a little of each at a time, beginning and ending with flour mixture. Scrape down the bowl once or twice. Beat in lemon zest, orange zest, lime zest, and 1/3 cup poppy seeds.
Divide batter evenly among the prepared pans. Bake 30 minutes, then rotate pans for even browning. Bake until a cake tester inserted into center of cakes comes out clean, 5 to 10 minutes more. Transfer to wire racks to cool, 15 minutes. Turn out cakes, and set on racks, tops up. Cool completely.
Remove parchment from bottom of each layer. Save best-looking layer for the top. Place one layer on the serving platter. Spread 1 1/2 cups cream-cheese frosting over the top. Place second cake layer on top, and spread remaining 1 1/2 cups frosting over top. Place reserved layer on top. Chill cake, loosely covered with plastic wrap, 1 hour.
To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Using a single-hole zester, cut long strips of zest from orange and lemon, if desired. Arrange zest in loose spirals on the top of cake, and sprinkle lightly with poppy seeds

Shiny Cream Cheese Frosting
Let this frosting chill for at least three hours before spreading. Use this to frost Citrus Poppyseed Cake or your favorite cupcakes.
Ingredients
Makes 3 cups.
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add butter, and cream until smooth, about 2 minutes. Add confectioners' sugar on low speed, and mix until completely combined.
Beat frosting on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and chill until firm, 3 hours or overnight.

Lemon Glaze
Ingredients
Makes 2/3 cup.
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice
Directions
Place sugar in medium bowl. Gradually add lemon juice; stir with fork to combine until smooth, adding more juice if needed; mixture should be slightly thick. Glaze may be made 3 to 4 hours ahead and kept, in an airtight container, in refrigerator.

Up Next- Stacked Burrito Pie

Brownies with Mint Buttercream and Chocolate Glaze

We made it to Georgia! We arrived here on Thursday night after driving through 10 states. It took us about 4 days all together. We stopped at the Grand Canyon and a few other places along our way and it actually was a lot more fun than I thought it was going to be. The kids really didn't seem to mind the fact that they were in the car for days on end. We unloaded our stuff yesterday morning and today we are off to find a house. Wish us luck! Thanks everyone for continuing to check out my blog. I haven't had a chance to really read the comments or visit any other blogs, but hopefully soon I will be able to do that. Now on to the goodies.
I always seem to be making baked goods and giving them away. That was the case with these brownies. Desserts were needed at some sort of function and I volunteered to make a couple of items.
I made these a couple of months ago, in March.
I had leftover mint buttercream from these cupcakes, and found this recipe that would use up the frosting.
Everybody likes the combination of chocolate and mint, right?
From what I heard, these brownies were very popular and I had a couple of people who called me for the recipe.
That is all I can really think to say. If you like brownies, try these and let me know what you think.

Rosie's Award Winning Brownies from Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book by Judy Rosenberg

4 oz. unsweetened chocolate

8 Tbls unsalted butter, at room temperature

1 1/4 cups plus 1 Tbls all-purpose flour

1/2 tsp vanilla extract

3 large eggs, at room temperature

3/4 cup all-purpose flour

1. Preheat the oven to 325 degrees F. Lightly grease an 8-inch square pan with baking cooking spray.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes.

3. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber scraper.

4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.

5. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup nuts, if using.

6. Spread the batter evenly in the prepared pan.

7. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.

8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.

Mint Buttercream
1 cup confectioners sugar

4 Tbls unsalted butter, at room temperature

2 tsp peppermint extract

Chocolate Glaze

4 oz bittersweet chocolate

2 teaspoons light corn syrup

1. To prepare the buttercream, using an electric mixer on high speed, cream the sugar, butter and extract together until fluffy, 2 to 2 1/2 minutes.

2. Spread the buttercream evenly over the cooled brownies and freeze for 1 hour.

3. After an hour, melt the chocolate for the glaze in the top of a double boiler placed over simmering water. Remove the pan from the water, and stir the syrup into the melted chocolate.

4. Allow the glaze to cool to the point where it no longer hot but still loose and spreadable. Using a frosting spatula, spread the glaze over the buttercream. Immediately place the pan in the refrigerator and allow the chocolate to harden for about 30 minutes

5. Cut the brownies with a thin, sharp knife that has been dipped in hot water and dried before each cut.

Up Next- Citrus Poppyseed Cake