Famous Mint Brownies

https://tastykitchen.com/recipes/desserts/famous-mint-brownies/

I LOVE, LOVE, LOVE these brownies!

There are a lot of steps involved but they aren't hard to make,

you just need a little time and patience but it's easy enough!!

And they are yummy! When I make them everyone always asks

what bakery I got them from :)!

AND...I'm not a techy person and can't get this page to format

right so my apologies for anyone looking at this terrible format.

Description

These wonderful brownies look and taste professional. But they are so easy to make.
Bake them today and share them with your friends. They may make you famous!

Ingredients

FOR THE BROWNIES:             For 1 ½ times the recipe (for a cookie size sheet, use foil)

        1 cup Melted Butter                 1 ½ Cups melted butter

• ½ cups Cocoa Powder ¾ Cups cocoa powder

• 2 cups Sugar 3 cups sugar

• 4 whole Eggs, Beaten 6 eggs, beaten

• 1 teaspoon Vanilla Extract 1 ½ tsp vanilla

• ½ teaspoons Salt 3/4 tsp salt

• 1-½ cup Flour 2 ¼ cups flour
• FOR THE MINT FROSTING:

• ½ cups Butter, Softened ¾ cup softened butter

• 2 Tablespoons Milk 3 Tlbs milk
• 2 cups Powdered Sugar 3 cups powdered sugar
• 1 tsp Peppermint Extract 1 ½ tsp peppermint extract
• 5 drops Green Food Coloring 7 ½ drops green food coloring
• _____
• FOR THE GANACHE TOPPING:
• ½ cups Butter ¾ cup butter
• 1-½ cup Semi-Sweet Choc. Chips ¼ cups choc. chips

Preparation

Preheat oven to 350 degrees.

Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet).

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes. The brownies do best if kept refrigerated or in the freezer. They thaw quickly but if they aren’t kept coldish, they get too mushy and melty.

Black and White Chippers from Paradise Bakery

https://mountainmamacooks.com/high-altitude-paradise-chocolate-chipper-cookie-recipe/

I couldn't find my original recipe so this one was close, I did change a few things to make it like my original recipe from picky-palate.com. I put the changes in red. We love these cookies. Especially Luke and he is good at making them!

INGREDIENTS

• 1 3/4 cups all purpose flour
• 1 1/4 cups cocoa powder
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons baking soda (2 tsp baking soda)
• 1 cup butter, softened
• 2 eggs
• 2 teaspoons pure vanilla extract (1 tsp)
• 1/4 teaspoon salt
• 1 cup white chocolate chips (2 cups white choc. chips)
• 1 cup semi sweet chocolate chips (Didn't use semi)
• 1 cup chopped walnuts (optional) (Didn't use nuts)

---

INSTRUCTIONS

1. Preheat oven to 350F degrees.
2. In a medium bowl, combine the flour, cocoa and baking soda; set aside.
3. In a large bowl, cream together the softened butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition.
4. Add salt and vanilla, mix well.
5. Gradually add flour/cocoa mixture to the creamed mixture.
6. Fold in chocolate chips and walnuts if using.
7. Drop by rounded spoonfuls onto prepared (either greased or parchment lined) cookie sheet.
8. Bake for 8 to 10 minutes until fluffy but still soft.
9. Remove cookies from tray and place on cooling rack to cool completely.

Brooke's Best Bombshell Brownies

https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

I really like these yummy brownies!!! I much prefer them over a box mix.

Prep 15 m
Cook 35 m
Ready In 50 m

Recipe by: BROOKE "These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!"

Ingredients

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Graduation Brownies

https://abountifulkitchen.com/graduation-brownies/

One other way we to use this recipe is to make HALF the recipe and mix it with a prepared BOXED brownie mix (meaning mix the brownie mix and water and oil and egg then add it to this Halved recipe). Josh LOVES Boxed brownie mixes, I don't think they are as grand as he does but I was experimenting to see if I could make something that still had a bit of homemade to it along with the Boxed taste and this seemed to fit the bill! We gobble them up as a family and love them right out of the freezer as well!

 Prep Time 10 minutes

 Cook Time 35 minutes

 Total Time 45 minutes

 Servings 3 dozen

INGREDIENTS 

(or make half the recipe mixed with a prepared BOXED brownie Mix -see the details above)

• 1/2 cup cocoa unsweetened
• 4 squares 1 oz. each unsweetened baking chocolate
• 4 sticks butter 1 lb
• 4 cups sugar
• 8 large eggs
• 1 tablespoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 ½ cups cake flour all purpose flour also works

INSTRUCTIONS

1. Preheat oven to 325° place rack in middle of oven
2. Generously spray a large cookie sheet (jelly roll pan) with cooking spray
3. Melt butter, baking chocolate and cocoa together in a large heavy saucepan over medium heat and stir until smooth.
4. Remove from heat.
5. Gradually whisk in sugar by hand with a wire whisk.
6. Add eggs, two at a time and stir until well blended after each addition also using a wire whisk, by hand.
7. Whisk in vanilla.
8. Combine flour, salt and baking powder in a separate bowl and stir.
9. Fold flour mixture into chocolate mixture in three additions. Do not over mix, do not use a mixer.
10. Pour batter into prepared pan. Bake about 35-40 minutes or until toothpick inserted in center comes out with a few moist crumbs attached.

RECIPE NOTES

-Important for this recipe-Do not mix brownies with an electric mixer. This recipe may likely overflow if not mixed by hand in large pan or a large bowl. -The brownie batter fits perfectly into a 12x17x1 jelly roll pan. The batter will almost fill to the top of the pan before cooked. -Laurie tried the brownies both with cake flour and regular flour and didn't notice a significant difference.

Tried and True Chocolate Chip Cookies (2014)

 https://abountifulkitchen.com/school-starts-up-next-week-in-our/

I LOVE LOVE this recipe. I have altered it a little to my liking. I think the convection oven baking is the best as well. The changes are in RED.

Prep Time 10 minutes
Total Time 10 minutes
Servings 18 large cookies

INGREDIENTS

1 cup 2 sticks unsalted butter, softened *see notes
3/4 cup granulated sugar
3/4 cup packed light brown sugar (I like using DARK Brwn Sugar)
1 tablespoon vanilla extract (Mexican Vanilla is awesome!)
2 large eggs cold
2 3/4 cups all-purpose flour* plus a tablespoon or two if needed (I like to use 2 cups CAKE FLOUR and then use regular flour for the rest. Usually it takes another 3/4 - 1 1/2 cups of regular flour but you have to add it a little at a time till the dough isn't too sticky)
1 teaspoon baking soda
1 teaspoon salt I prefer coarse sea salt (3/4 tsp is all I add)
2 cups or 1 12-oz. pkg. chocolate chips (here I like to use half MILK Chocolate Chips and Half Dark Chocolate or semi-sweet if I don't have Dark Chocolate)

INSTRUCTIONS

Preheat oven to 375° F. 
If using convection, preheat to 375 as well.

For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).

After a few seconds, add granulated sugar, brown sugar and vanilla extract. 
Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.

Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.

Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.

Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. I have had great success with simply PULSING the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.

If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greasedbaking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.

Flatten slightly with the palm of your hand.

If using convection, bake for 7-10 minutes until golden brown. (This is my favorite way to bake them!)

If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookie should not be wet on top.
Cool on baking sheets completely.

RECIPE NOTES

Tips:(or my mini-epistle on cc cookie making and baking)

-Only use butter. No margarine. Unsalted butter is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. My microwave is not super powerful. Your microwave will probably differ from mine. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. If you have microwaved the butter and it is too soft, you can make the cooked dough and either add an additional 2 tablespoons of flour to the dough or refrigerate the dough for about 30-45 minutes before baking.

-*Our altitude is about 4,400 ft. I use about 2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups.

-Don't over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes.

-Don't sift the flour.

-Use eggs that are straight out of the refrigerator. Most bake recipes call for room temperature eggs. This recipe is designed for cold eggs. If you use room temperature eggs, the cookies are more likely to spread while baking.

-There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!

-I think two of the biggest mistakes made while baking cookies are: 1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy, instead of a chewy cookie. As stated in the updated recipe, I usually just pulse the mixer after the dry ingredients are added, which creates more of a folding action instead of mixing.  2-Over baking. Under baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets, and the dough looks like it has a bit of a crust.

-Chocolate chips - For semi sweet, I use Nestle Semi Sweet chips. I have also had good luck with Trader Joe's brand semi sweet chips or Hershey's Chocolate Chips. Nestle is my favorite for day in day out semi sweet chips. For Milk Chocolate, we prefer Guittard . The chips are called Maxi Chips and are sold in a silver colored bag.

-If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven, or remove the pans half way through baking and push the sides in to form a circle. Place pan back in oven and finish baking.

-High Altitude info: Not recommended-directions on Nestle Chocolate Chip package for high altitude- I have tried this variation, and DO NOT like the result. The cookies aren't quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I DO NOT recommend using this method, but have printed it here as an FYI)  Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

-Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a cookie scoop, because it's easier for me. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a little bit before baking. To yield 18 cookies use a  2 1/4 inch scoop.

HOMEMADE BUTTERMILK SYRUP

https://dandelionmama.com/2010/05/11/recipe-homemade-buttermilk-syrup/

1/2 cup butter (1 stick)

1 cup granulated sugar

1/2 cup fresh buttermilk

Melt together in a medium saucepot over low until butter is melted, then bring to a boil and boil for 1 minute.

Remove from heat and stirring with a wire-whip, add:

1 teaspoon vanilla

1 teaspoon baking soda

The pot will froth and foam up when you add the soda- don’t worry- that’s what’s supposed to happen. Continue whipping for a few seconds and the froth with mellow a little bit. Serve immediately over french toast, waffles or pancakes. Be amazed at how much everyone loves it.  You’re welcome!

(p.s. Shhhh, but this is one of those recipes I have to throw the

saucepot in the sink and fill it with soapy water, otherwise,

I will practically lick the pot clean over the course of breakfast.)

From Dandelionmama.com

If you never make any other recipe I publish, make this one.

I refuse to give my family any of the high-fructose maple syrup substitutes

available at the mass market, and a bottle of real maple sets you back

$8-$10- which is too rich for my budget these days. Thankfully, a friend

gave me this recipe, which has quickly become a family favorite- and

I mean, to the point my kids jump up and down and clap when I make

Buttermilk Syrup. It’s real sugar, real butter, and real buttermilk. In our

house, my kids’ favorite method of consumption is over cinnamon egg

whole wheat french toast.

GRANDMA'S BUTTERMILK WAFFLES

https://www.geniuskitchen.com/recipe/grandmas-buttermilk-waffles-129984

READY IN: 35mins

SERVES: 6

INGREDIENTS

3 cups all-purpose flour

1 ½  teaspoon baking powder

1 ½  teaspoon salt

1 ½  teaspoon baking soda

3 eggs, beaten

3 cups buttermilk (or 3 cups of milk with 3 TLBS white vinegar

and wait 5 minutes for milk to curd, this is the what I use instead of real Buttermilk)

6 tablespoons butter, melted

DIRECTIONS

In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.

Add in eggs, buttermilk, and butter; mix well.

Pour batter into a preheated prepared waffle iron; cook until

steaming stops and waffles are crisp and golden.

Balsamic Beef Stroganoff

By Kent Mills

https://ckentmills.wordpress.com/2011/09/29/balsamic-beef-stroganoff/

This photo is off the website.

I was so impressed by the tastiness of this recipe and also how easy it is to prepare, granted you have to shop ahead of time and have your ingredients on hand. I think this is delicious! -Annette

Beef Stroganoff is one of those meals that is easy to prepare, and for some odd reason, most people seem to appreciate. If you think about it, beef,onions,mushrooms and sour cream (!) would not, at first glance, seem to be very harmonious. But it does work.

In this preparation, however, I am not using sour cream. Instead I use heavy cream, which has been ‘soured’ by the addition of balsamic vinegar. It accomplishes the same general effect, but adds a depth of flavor that you do not get by using sour cream alone.

Ingredients

1 pound of steak

8 ounces of white button mushrooms, sliced

8 ounces crimini mushrooms, sliced (cremini mushrooms are sometimes called "baby bella" mushrooms. If you can't find them, you can use white mushrooms instead in most cases.)

8 ounces shallots, coarsely chopped

1 cup heavy cream

1/2 cup beef broth

2 tablespoons of butter

1 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon white pepper

balsamic vinegar

Let me say first that I use more mushrooms than is typically called for in most stroganoff recipes, as 1) I like mushrooms, 2) They cook down to almost nothing anyway, and 3) they add umami. Feel fee to lower the amount of mushrooms as you see fit.

Directions

Start by preparing the steak for cooking. Thinly slice the steak into 1/8 inch thick strips. For mine, I used a strip steak, which slices up perfectly across the width of the steak. I also partially froze the steak, to make it easier to slice into thin strips.

In a large saute pan, melt the butter and begin cooking the shallots over medium heat until they begin to turn translucent. Then add the sliced mushrooms and begin to cook them down as well. When the mushrooms have cooked down by half, add the beef broth and turn up the heat. The object is to reduce the liquid in the pan by about 2/3rds.

Now reduce the heat back to medium and add the salt, pepper, nutmeg, and the sliced steak. Cook for about 7 minutes until the steak is fully cooked.

Add the cup of heavy cream, and mix throughly. You want to cook long enough to allow the mix to reach a smooth consistency. When this is down, begin adding the balsamic vinegar, 1 tablespoon at a time. After each tablespoon, mix throughly and sample the sauce. How sour it is will be a matter of personal preference. For me, I used 3 tablespoons, you may use more or less according to your tastes.

When done, serve over, what else, wide egg noodles.

My Favorite Lasagna- vegetarian or with meat

I came up with this lasagna recipe by combining two very yummy lasagna recipes. 

https://www.allrecipes.com/recipe/22729/spinach-lasagna-iii/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

https://www.allrecipes.com/recipe/20082/artichoke-spinach-lasagna/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%203

Prep time 30 minutes-1 hour, Preparing ahead of time gives the oven ready noodles even more time to soften. The day before works great but this will still turn out without making it ahead of time.
Cook time 1 hour
Serves 8-12

Ingredients

1 Box 12 oz. Oven Ready lasagna noodles

2-3 Tlbs butter or 2 Tlbs Olive Oil or half of each

1 onion, chopped (you can use frozen chopped onion, maybe a cup??)

4 cloves garlic, chopped (I used 2 tsp of minced garlic from the jar)

MEAT OPTION: Brown 1 lb or ground beef or sausage or turkey at this point with the mushrooms then drain grease.

1 cup or so of chopped mushrooms

1 (14.5 ounce) can vegetable broth (you could also substitute the veg. broth with the artichoke heart juice plus a little water and a chicken bouillon cube)

1 tablespoon chopped fresh rosemary

1 (14 ounce) can marinated artichoke hearts, drained and chopped

4 cups fresh chopped spinach

1 (28 oz) jar of favorite pasta sauce (I used Ragu Garden Style and another kind)

--------------------------

1 1/2-2 cups Daisy 2% cottage cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1/2 teaspoon ground black pepper

1 egg

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1/3-2/3 cup Romano Cheese

Option for on top would be 1 (4 oz) pkg herb and garlic feta, crumbled (I haven't tried this option yet but it sounds good) instead of Mozz. cheese on top

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Heat your oil and or butter medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in mushrooms and saute for a couple minutes (if using meat, cook meat and mushrooms together with the sauteed onion and garlic and then drain the grease).
Stir in broth and rosemary; bring to a boil.
Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
Stir in pasta sauce.

Cheese mixture: Combine cottage cheese, Romano cheese, salt, oregano, basil, pepper, and egg in a bowl.

Spread 1/4 of the artichoke sauce mixture in the bottom of the prepared baking dish.

Lay lasagna noodles (almost 4) to fit in bottom of a 9x13 inch baking dish.

Spread artichoke sauce mixture over noodles.

Spread 1/4 cheese mixture over artichoke sauce mixture.

Sprinkle 1/3 cup Parmesan cheese over that and then about 1 cup (or more if you like more like I do) of Mozzarella cheese over that.

Repeat layers (probably 2 more times) with noodles then artichoke sauce mixture, cheese mixture, Parmesan cheese then mozzarella cheese. End layers with the topping of mozzarella cheese or end with feta cheese if using that.


Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.