If you love chocolate, mint, and creamy deliciousness then you haveto try this recipe! I put it together because I was looking to
satisfy my sweet tooth craving for those Andes mints they give you at
restaurants. Mission accomplished! I hope
1 ½ Cups Flour4
1 tsp Baking Powder2 Cups Sugar
1 ½ tsp Salt1 tsp Vanilla Extract
2/3 Cup Butter1 tsp
¼ Cup Vegetable Oil½ Cup White
¾ Cup Cocoa½ Cup
Dark Chocolate Chips
Preheat oven to 350
degrees, grease a 13x9 pan and set aside.
In a mixing bowl combine
flour, baking powder, and salt. Set
aside until you’re ready for it.
a sauce pan over medium heat melt butter.
Once the butter is melted,
turn heat to low and stir in cocoa and oil until your mixture is smooth and all
the cocoa is dissolved.
Pour this mixture into a medium/large sized
mixing bowl then slowly mix in sugar. Blend
in eggs one at a time stirring thoroughly between each egg. Add in vanilla and peppermint.
Gradually add in the prepared flour mixture,
stirring well to make sure the flour and cocoa mixtures are fully combined.
Fold in the white and dark
chocolate chips and pour into prepared 13x9 pan. Bake for 25-30 minutes or until a toothpick
comes out clean. Allow to cool fully
before spreading on the mint cream!
Mint Buttercream Filling
4 oz Neufchatel Cheese3 Tbsp Butter
3 Cups Powdered Sugar1 Tbsp Heavy Whipping
2 tsp Salt1
tsp Peppermint Extract
So this mint cream filling turned out to be an amazing
happy accident. I had intended to use regular
cream cheese but when I went to the fridge to grab my cream cheese, I only
found Neufchatel. Apparently I had
forgotten that I had used up all my cream cheese on my last naughty treat! But you're not reading this to hear about my grocery
woes,you’re reading this blog to find out how you can
make this delicious treat so here we go...
In a medium bowl whip
together Neufchatel cheese and butter until it’s light and fluffy. Add in powdered sugar one cup at a time, being
sure to whip between each cup until you reach a stiff consistency. Add in cream, salt, and peppermint extract then
continue whipping until all of the ingredients are fully incorporated.
Now you’re ready to
spread this creamy yumminess on top of the fully cooled brownies.
But we're not done
yet.After all, this is the naughty
treat, right?So let's indulge and take
this to the next level of deliciousness.
2 Cups Dark Chocolate Chips
2 tbsp Butter
1 tbsp half and half
In a saucepan over medium-low heat, combine all three
ingredients stirring constantly until the combination is fully melted.Remove from heat and then pour the chocolate on top of the mint cream topping.
Chill to allow chocolate topping to harden,
then serve and ENJOY!
If you’re reading this blog it must mean you have some interest in
being in the kitchen or at the very least you are attempting to venture into
the kitchen realm.I know this can be a
scary place for first-timers!So that is
why I will be sharing some tips and tricks along the way to help make the
journey into the kitchen easier and a whole lot more fun!
Whether you’re a
newbie or a veteran of the kitchen, today’s post is still a must read!It’s short and sweet.
Today I’m introducing
you to the...Kuhn Rikon Can Opener!
Ooh, it’s so shiny!
I have to say even though I have been cooking
for the majority of my life, one of my biggest fears (which was instilled in me
thanks to my mother...love you mom) was
slicing my hand open with a can lid after opening it. Even after my confidence grew in the kitchen
and some of my apprehension subsided, I still hated the jagged, poky edges left
by a standard can opener.
Well, a wonderful
family friend introduced me to this can opener and it has been one of the best additions I’ve made to my kitchen
in a long time!
Not only is it a
great tool for cooks of every skill level, it’s almost a must-have for families
who want to encourage their youngsters to jump in and safely help out in the
kitchen. Below is the link if you’re
interested in adding one of these handy little gadgets into your kitchen
made several kinds of black bean brownies but never have I attempted to combine
black beans, chocolate, mint, and coffee
all into one recipe. Well, by popular
demand it has now been done and by reviews it’s a keeper! Please let me know how they turn out for you
in the comments below. You’ll need the
1 Can Black Beans 1 Egg
¼Cup Egg Whites1/3 Cup Unsweetened
½Cup Natural Cacao Powder¼tsp Sea Salt
¼Cup Pure Coconut Sugar2 tbsp Maple Syrup
2 tspInstant Espresso 1 tsp Baking Powder
¼ Cup Cacao Nibs1 tsp Vanilla
your oven to 350 degrees.
This is a super easy and
fast recipe to make.Just blend all
ingredients in a blender or food processer (I used a Vitamix and mine turned out
blending until smooth then pour the mixture into a greased8×8 baking pan. Set pan aside.
Mint Cream Swirl
1/3 Cup Coconut Butter/Manna1 tbsp Honey
1 tsp Peppermint ExtractPinch of
a small saucepan, melt all ingredients together. Scoop the coconut butter mixture with a spoon
onto the brownie batter, spacing evenly around the brownie top. Use a butter knife through the batter to swirl
the mixtures together.
Bake for 30-35 minutes in the preheated
oven.Remove from oven and allow to cool
completely before adding mint cream topping.
½ Cup Coconut Butter/Manna1 tsp Peppermint Extract
2 tbsp Honey
In a small bowl mix together the coconut butter/manna, peppermint extract, and
honey. (This recipe makes just enough to
cover the brownies, so If you’d like a thicker cream topping double the
Once you have a thick and creamy consistency you're ready to spread it on top of the cooled brownies. I've found with the thicker sticky consistency of this cream that it works better to spread it out on the brownies by using your (clean) hand and pressing it evenly across the top.
you have covered the brownies with the cream, place them in the fridge until the
topping hardens and becomes solid.
it has fully set up it’s time to cut, serve, and ENJOY!
Leave a comment and let us know how they turn
out for you…
I still remember the first time I made a dessert.I was about ten years old and I made no-bake
cookies, which turned out to be such a hit that I made them again and
again.Once I became confident enough to
try to make something else, I became addicted to the process of creating things
people liked to eat!Until a few years
ago I didn’t give much thought to whether something was healthy or
not...it was all about how good the food tasted. That all changed when I began to work at a
local health food store and saw how many health issues people were dealing with
as a result of too many unhealthy foods.There were also those who had
dairy intolerance, gluten and wheat allergies, and of course a concern I heard
all too often was from those who were trying to reduce, substitute, or
eliminate sugar from their diets.
At the same time, the other complaint I commonly heard was that
healthy desserts could never taste as good as all the naughty foods they were
used to eating. That’s when it occurred
to me...why should healthy foods have to taste, well, healthy? Inspired by that thought, I found a new
challenge.I didn't want to just be
creative with making desserts that people would enjoy, I also wanted to make
healthier options that could convince even the most skeptical critics how
delicious healthy food could be.
What I hope you’ll
find here is a fun, interactive blog that can assist you in looking for healthy
tips and tricks, deliciously decadent recipes, and also alternatives to those recipes
to help those who have allergies, health concerns, or who are just looking for
a healthier option to a sweet treat!
I’m ALL about the 90%
healthy, 10% bad concept! So every Monday you will find a healthy recipethat can start your week off on the right note.
But once Friday finally rolls
around?There will be a NAUGHTY treat
waiting for you every week.
Enjoy and spread the
delicious goodness on to others!