Rosette's

A Norwegian Christmas Tradition.  The light flaky cookie melts in your mouth.  Makes about 16 cookies.

Ingredients:
2 eggs, slightly beaten
2 TBLS sugar
1/4 tsp salt
1 cup milk 2%
1 cup flour
1 TBLS Almond Extract (can use lemon or vanilla extract in place of almond)

Directions:
Add sugar to eggs mix well, then add milk and mix again.  Mix flour and salt.  Stir into egg mixture and beat until smooth.  Add flavoring stir again.  Set aside.

Fry as directed below, dip in sugar and store in cover airtight container.  Can be frozen.

Pre-Frying Directions:

• Set up everything that is needed to fry.
• Use a fry daddy to fry.  Use shortening according to manufacturers instructions.
• Have a bowl that is big enough for the finished rosettes fill with granulated sugar.  Should have flat bottom.
• Have a bowl that is big enough to fit rosette iron 3/4 high and fill with part of the batter.  Should have flat bottom.
• Have cooling rack ready.

Frying directions:

• Put iron in oil.  Leave for about 5 minutes to heat up.  
• Lift iron and shake off excess oil.
• Dip in batter about 3/4 from top.  Lift iron; let excess batter drip off.  Do not shake.
• Put bake in oil.  When bubbling stops and rosettes are brown, they are done.  About a minute or two.
• Lift out of oil and let excess oil drip off.
• Drop into sugar and release the mold using a fork to help off.  They are delicate, so you have to be careful.
• Once iron is off, stir around sugar.  Remove from sugar and place sugar side up on cooling rack.
• Dip iron back in oil for about 2 minutes and repeat until the batter is gone.  You will need to add batter as it gets too low.

Mint Brownie Bites

A great minty brownie.  Fun around the Holidays or anytime of year.

Ingredients

For the brownies:

·         6 tablespoons (3/4 stick) unsalted butter, cut into pieces

·         1/2 cup all-purpose flour, spooned and leveled

·         2 tablespoons unsweetened cocoa powder (not Dutch process)

·         1/4 teaspoon kosher salt

·         4 ounces semisweet chocolate chips, coarsely chopped

·         1 cup granulated sugar

·         1 teaspoon pure vanilla extract

·         2 large eggs

For the ganache:

·         ½ cup heavy cream

·         8 ounces semisweet chocolate chips, coarsely chopped

·         1/4 teaspoon pure peppermint extract

·         Andes Mints (cut in half or chopped coarsely)

Directions

1.     Make the brownies: Heat oven to 350° F.  Generously spray cooking spray on a 24-cup mini muffin pan (or 2 12-cup). In a medium bowl, whisk together the flour, cocoa, and salt; set aside.

2.     In a medium saucepan, melt the butter and chocolate over low heat.  Remove the pan from heat and mix in the sugar and vanilla.   Add the eggs and mix until combined. Stir in the flour mixture until just combined (do not overmix).

3.     Spoon the batter into the muffin cups, filling them no more than two-thirds full. Bake until a toothpick inserted in the center of a brownie comes out clean, 20 to 25 minutes. Set the pans on wire racks to cool for 5 minutes, press down on center of the brownie to make an indentation.  Gently twist the brownies to ensure that they will not stick.  Let cook another 5-10 minutes in pan; then transfer the brownies to the racks and let cool completely. 

4.     Make the ganache: Place the cream and chocolate in a microwave-safe bowl and microwave on high, stirring occasionally, until melted, 1 to 2 minutes, stirring every 30 seconds. Stir to completely combine. Stir in the peppermint extract. Let cool 10 minutes.

5.     Assemble the brownie bites: Spread the ganache over the cooled brownies and sprinkle with the chopped Andes mints (or if cut in ½ put ½ in each bite).  Place them on a baking sheet and refrigerate until the ganache is firm, at least 1 hour and up to 8 hours.

6.     Storage suggestion: Store in frig; let warm up about 30 minutes prior to serve.  Can be frozen.