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.

Apple Crisp

Ingredients:

• 4 or 5 tarts apples such as Haralsons or Granny Smiths
• 3 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon nutmeg
• 1/2 Cup Water
• 1 1/4 Cup Flour
• 2/3 Cup White Sugar
• 2/3 Cup Brown Sugar
• 1 teaspoon Salt
• 1/2 Cup Butter; softened

Directions:

1. Preheat oven to 350 degrees.
2. Peel, core and slice apples.  Place in greased cake pan.  Sprinkle with sugar, cinnamon and nutmeg.  Drizzle with water
3. Combine Flour, Sugar, Brown Sugar and Salt.  Cut in Butter until Crumbly.  Sprinkle over apples.
4. Bake at 350 for 50 minutes or until apples are tender and topping is light brown.

I will also use a jar of my apple pie filling in place of the apples, omitting sugar, cinnamon, nutmeg and water that is poured over apples.

Apple Pie Filling

Ingredients:

• 1/2 Bushel of Apples + a couple more Apples that are good for pies.  I prefer tart so I use Haralsons.
• Lemon Juice (3 Tablespoons per Jar)
• 4 1/2 Cups White Sugar
• 1 Cup Cornstarch
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 10 cups water

Directions:

1. Cook the sugar, cornstarch, cinnamon, nutmeg, salt and water until thick.  I start on low while I am peeling, coring and slicing the apples.  Then I turn to medium and turn occasionally until thick.
2. Peel, Core and Slice apple.  I use the Pampered Chef Apple Corer, Peeler, Slicer.  If using this cut the slices in quarters.  Put in bowl.
3. Put 3 Tablespoons Lemon Juice in each jar.
4. Put Apples in jars until just over 1/2 full.  Be sure to pack the apples.
5. Pour syrup over apples in jar until the apples are covered.  Do not fill jar with syrup.
6. Fill to the neck of the jar with remaining apples packing tightly.
7. Put lids and rings on jars.
8. Process in hot water bath for 20 minutes.

These will not seal immediately.  Set on cooling rack and do not touch until completely cooled.

Makes 7 quarts.

Lemon Dip

Use Store Brand Products to
save money.

I received this recipe from my boss, Patsy.  It is very simple and quick to make.  Serve with Vanilla Wafers.

Ingredients:

• 1 (8oz) package cream cheese (softened)
• 1/4 cup butter (at room temp)
• 1/2 cup powdered sugar
• 1 Tablespoon powdered lemonade mix (unsweetened Kool-Aid) [I use 1 envelope]
• Box Vanilla Wafers

Directions:

1. In a medium bowl, mix the cream cheese, butter, powdered sugar and lemonade mix using an electric mixer.  Refrigerate for at least 3 hours.
2. Can be shaped into ball, or just put into a bowl to serve.
3. Serve with Vanilla Wafers.

NOTE:  If shaped into a ball, the ball can be rolled into crushed graham crackers or vanilla wafers.