Happy St. Patrick’s Day

Saint Patrick’s Day is an official Christian Feast Day to commemorate the arrival of Christianity in Ireland as well as the heritage and culture of the Irish. It is celebrated all over the world each year on March 17th. So let’s celebrate, I’m always up for a feast! Here are some ideas…

Reuben Sandwich Ring

Reuben Sandwich Ring

Rye Bread

Rye Bread

Ham & Cheese Rye Muffins

Ham & Cheese Rye Muffins

Chocolate Mint Marshmallow Brownies

Chocolate Mint Marshmallow Brownies

Double Frosted Mint Chocolate Cookies

Double Frosted Mint Chocolate Cookies

Frosted Chocolate Mint Blondies

Frosted Chocolate Mint Blondies

Double Frosted Dark Chocolate Mint Cupcakes

Double Frosted Dark Chocolate Mint Cupcakes

One Year Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Two Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Mint Dream Cookies

I am so sorry, I know it’s only January 8th and many people have a New Year’s resolution to eat more healthy, but I bake! It’s what I love to do, and don’t you really want a cookie? Just one? I had Cool Mint Oreo cookies, and Andes mints left over from Christmas…what else am I supposed to do? Anyway, eating is about moderation and self control, so sit down and have one cookie (maybe two) and a glass of milk. Then, think of someone who needs a cookie too and share. Life is good, eat a cookie!

Chocolate Mint Dream Cookies

1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
1¾ cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
16 Cool Mint Oreo cookies, chopped
16 Andes Mints, chopped

Preheat oven to 375°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Mix in egg and vanilla.  Stir together flour, cocoa, baking soda, and salt; mix into creamed mixture.  Stir in chopped Oreos and Andes mint.  Drop by scoopful onto silpat lined baking sheet, bake for 9 minutes. Cool on baking sheet for 5 minutes, more to cooling rack. Makes about 3 dozen cookies.

One Year Ago: Cheese Olive & Buttermilk Herb Bread Cheese Olive & Buttermilk Herb Bread

Two Years Ago: Chorizo & Rice Taco Soup Chorizo & Rice Taco Soup

If you are interested in Demarle bakeware and kitchen tools such as the Silpat and Perforated Baking Sheet please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

Double Frosted Dark Chocolate Mint Cupcakes

It’s the beloved dark chocolate and mint combination! Everyone deserves a cupcake, go ahead, have one! Then, wrap some up and give them to your friends.

Double Frosted Dark Chocolate Mint Cupcakes

  Double Frosted Dark Chocolate Mint Cupcakes 2      Double Frosted Dark Chocolate Mint Cupcakes 3

Dark Chocolate Cupcakes:
3/4 cup butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
2/3 cup unsweetened dark cocoa
1 tsp baking soda
3/4 tsp baking powdered
1/2 tsp salt
1½ cups milk

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (24). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minutes. Cool completely before frosting.

Mint Frosting:
1/2 cup butter, room temperature
2 cups powdered sugar
2 Tbl milk
1/2 tsp mint extract
2-4 drops green food coloring

Whip butter with electric mixer until light and creamy. Add powdered sugar and milk; whip. Add mint and green food coloring, mix well. Frost completely cooled cupcakes.

Dark Chocolate Frosting:
1/2 cup butter, room temperature
1/3 cup unsweetened dark cocoa
2 cups powdered sugar
3-4 Tbl milk

Whip butter with electric mixer until light and creamy. Add cocoa, powdered sugar and milk; whip. Spoon frosting into piping bag with desired tip and pipe on top of mint frosting. Garnish with sprinkles or chopped Andes Mints if desired.

One Year Ago: One Hour Homemade Bread One Hour Homemade Bread

Two Years Ago: Celestial Cake Celestial Cake

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Frosted Chocolate Mint Blondies

Chocolate mint heaven with a creamy chocolate frosting!

Frosted Chocolate Mint Blondies

Chocolate Mint Blondies:
2¼ cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tbl butter, melted
3/4 cup sugar
1½ cups brown sugar
3 eggs
1 tsp vanilla
1 cup semi sweet chocolate chips
1 pkg (4.67 oz) Andes Mints, coarsely chopped

Preheat oven to 350°. Line 9″x13″ pan with foil and spray with non-stick spray. Stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stirring by hand, mix butter, sugar, and brown sugar. Add eggs and beat well. Stir in dry ingredients just until combined. Gently stir in chocolate chips and chopped Andes Mints. Carefully spread batter into prepared pan. Bake for 35-40 minutes. Cool completely. Using foil, remove from pan to cutting board, and peel foil away from blondies. Frost if desired, good plain or frosted!

Chocolate Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cool brownies.

One Year Ago: Strawberry Apple Spice Cake Strawberry Apple Spice Cake

If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Mint Marshmallow Brownies

When I was growing up, my mom quite often made this recipe for chocolate frosted marshmallow brownies, a family favorite.  When I saw new chocolate mint marshmallow, I thought of my mom’s recipe and how it would be a fun twist.  I added Andes mints to the brownie batter to intensify the mint flavor.  The Mint M&M’s are also great for snacking while baking!

                       

Brownie Batter:
10 Tbl butter
2 – 1 oz squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp vanilla
1½ cups flour
1 tsp baking powder
1 tsp salt
1 (4.67 oz / 28 pieces) pkg Andes Mints, divided
1 (8 oz) pkg Chocolate Mint Marshmallows
2 tsp powdered sugar

Preheat oven to 350°.  Line a 9×13 pan with foil, ends overlapping to remove brownies from pan.  Spray foil with non-stick spray.  In large saucepan, melt butter and chocolate over low heat.  Stir in sugar, remove from heat.  By hand, beat eggs into chocolate mixture one at a time.  Stir in vanilla.  Add flour, baking powder, and salt, beat until well combined.  Chop 22 Andes mints and fold into brownie batter.  Pour batter into prepared pan.  Bake for 28 minutes.

While brownies bake, cut marshmallows in half to make about 3 cups.  Sprinkle powdered sugar over cut marshmallows and toss to keep cut sides from sticking together.  Take brownies from oven after 28 minutes and evenly spread marshmallows over top in single layer.  Return to oven for 2 minutes.  Cool completely on wire rack.

Chocolate Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cool brownies.  Garnish brownies with remaining Andes mints by finely chopping and sprinkle over or use peeler and peel curls over brownies, & put Mint M&M’s on top.  Grab foil and lift brownies out of pan onto cutting board, cut for serving.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.