Tuesday, December 22, 2009

12 Days of Baking ~ Day 12 & 12+

The sound of the Hallelujah chorus is ringing through my head right now, as I get this very last day of baking done!  It's been fun!  My waistline is not happy, but that's what January is for, right?!

Today's recipe is another new one.  I have only tested it on myself and 6 kids who are currently wrapped up in decorating gingerbread houses, but the report is that they are a success for all of us!  They are extremely rich, so cut these in small squares.  (And coming from me, that says a lot!!)  So, here you go:

Dark Chocolate Creme de Menthe Frosted Brownies

1 cup softened butter
1 3/4 cups sugar
4 eggs
1 tsp. vanilla
1 1/4 cup flour
3/4 cup dark chocolate baking cocoa
1/2 tsp. baking soda
1 (10 oz.) bag Andes Creme de Menthe baking chips

these yummy little chips totally melt into the brownie.  not seen, but powerfully tasted!

In a large bowl, beat sugar and butter together until creamy.  Add eggs, one at a time, beating well after each.  Add vanilla, mix well.  Combine flour, cocoa and baking powder.  Add to butter mixture and beat until smooth.  Stir in Andes chips. 

Spread into a 9x13 pan that has been sprayed with nonstick cooking spray.  Bake at 350 for 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on wire rack.  When cool, make frosting:

2 cups sifted powdered sugar
1/2 cup butter, melted
1/3 cup dark chocolate cocoa powder
2 TBSP milk
1 tsp. vanilla

Combine all together and beat at high speed until spreading consistency.  Spread over cooled brownies.

To garnish, shave some Andes mints with your potato peeler. 

Now, for the "12+" part.  Alex really wanted me to put my egg nog recipe in here, but it's not really baking and I am not making it until Christmas Eve, so I have no pictures.  But just as a Christmas gift to him, I will throw it in for good measure.  Now, I cannot stand egg nog out of a carton.  Really, the smell alone makes me recoil.  But the homemade stuff is a whole different story.  When you see what goes into it, you'll understand why!!

Egg Nog

1 cup sugar
1 can Eagle brand sweetened condensed milk
4-6 egg yolks
4 TBSP vanilla
1/2 gallon (good quality) vanilla ice cream
1 gallon milk
nutmeg, to taste

Place all ingredients in a large pot.  Heat on stove, stirring constantly, until mixture comes almost to a boil but not bubbly.  Remove from heat and let cool.  Refrigerate for a few hours so it's well-chilled.  My kids are counting on this Christmas morning with the homemade cinnamon rolls...yummy stuff.  You can also serve it in a punchbowl, as demonstrated by Clark Griswold.  Spiking optional.  Wally World Moose Cups also optional.



  1. How did you get Chevy Chase to your house for egg nog? and also, how did you get that snow onto your blog. You are amazing. Thanks for treating the kids to a day of gingerbread house making. Congrats on 12 days of baking!

  2. I CAN NOT WAIT to make this recipe.........oh my heavens I think I will go to heaven!