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.

Ta-da!!!!