Light Wheat Rolls

Normally wheat rolls get too dense. But this one, I guess because it's made partially with white flour and wheat, turns out light and fluffy every time. We love these rolls in our house. (adapted from allrecipes.com)

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 1 3/4 cups warm water
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled 
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Roll out dough and cut into circles and place on a greased baking sheet. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush with melted butter if desired.

Honey Ginger Snaps

I'm not going to lie. I am not a huge gingersnap fan. However, after tweeking this recipe, I think I have to say I have converted. I toned down the overpowering molasses flavor in this soft, cookie. You'll have to tell me if you like it.

Honey Ginger Snaps

2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. butter, softened
1 cup white sugar
1 egg
1 T orange juice
1/8 c. molasses
1/8 c. honey
2 T sugar crystals

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and the cup of sugar until light and fluffy. bet in the egg, then add juice and the molasses and honey. Gradually stir in the sifted ingredients into the honey/molasses mixture. After mixing well, shape dough into walnut-sized balls. Then lightly roll the tops of the cookies into the sugar crystals. Place them on a cookie sheet covered in parchment paper or a silpat liner. Flatten the cookies slightly.

Bake the cookies for 12-14 minutes or until golden brown. Remove and cool on a rack for at least 5 minutes. Store the cookies in an airtight container. Yields about two dozen cookies.

Not Your Average Rice Krispie Treat

My mother made these Rice Krispies a lot. However, not many mothers I know added the secret ingredient she did. I have never liked the regular (too marshmallowey) ones after growing up on these. 

Not Your Average Rice Krispie Treat

1/4 c. margarine or butter

6 c. miniature marshmallows

6 c. Rice Krispie cereal

1/4 c. Peanut Butter (we prefer smooth Skippy)

Melt margarine and marshmallows over low to medium heat, stirring constantly so not to burn the marshmallows. Once the mixture is smooth, add peanut butter. Remove from heat and pour over the cereal in a large separate bowl. Mix around until fully covered. 

Place and press into a greased or buttered 9x13 pan. Let sit, then cut and enjoy.

Granola

I had no idea when I got married I was going to be immersed into a family who loves to cook. Luckily for us, we never lack in good recipes. My sister-in-law shared with us her granola which, in my opinion, is the best granola out there. She was so kind to let me share it with you. 

If that's not incentive enough, I read in this month's Rachael Ray's Every Day Magazine, making your own granola is 39% cheaper than store bought. Now really. Have you ever really had a good store-bought granola? I didn't think so.

You're going to want to make this recipe. Again. Again. And again. 

Granola

Combine the following (except vanilla) and boil for one minute. Stir in vanilla. 1 1/2 cups brown sugar  1/2 cup water1/2 cup honey3/4 cup oil1 tsp cinnamon1 tsp salt2 tsp vanilla

Combine the following in a large mixing bowl:6 cups rolled oats (not the quick kind)2-3 cups of assorted nuts (whole or chopped) (I prefer almonds and pecans)1/2 cup wheat germ1 1/2 cups coconut

Pour the hot liquid over the dry ingredients and stir to coat well.Spread onto two cookie sheets.  (If you have silpat liners they work really wellwith this recipe and the clean up is a snap!) No need to grease the plain pan.
Bake at 350 for about 30 minutes.  I bake two pans at once and stir and swap racks withthem at the 15 minute mark.  The Granola will not feel crunchy after thirty minutesbut it will harden up as it cools.  You want to see it turning a golden brown around the edgesafter 15 minutes.  This is when I stir it up and switch places.  Don't over bake!!
Add one of our favorite ingredients: Craisins. Just eyeball however much you want. 

Store in a covered container for 2 weeks.  But it rarely lasts that long!

Spiced Pumpkin Cheesecake

adapted from Epicurious.com

Just in time for Thanksgiving. Are you in charge of a dessert? This one is guaranteed to be a hit.
I've been making this cheesecake for several years. It might have been the first cheesecake I ever attempted. So, needless to say, it is quite easy. Time consuming, but straightforward.


Spiced Pumpkin Cheesecake

INGREDIENTS

1. For crust
   • 1 cup pecans (about 4 ounces)
   • 1 cup graham cracker crumbs
   • 2 tablespoons sugar
   • 5 tablespoons unsalted butter, melted
2. For filling
   • 4 8-ounce packages cream cheese, room temperature (I have substituded Neufchâtel cheese to lighten it up and it has been just fine)
   • 1 1/4 cups sugar
   • 1/2 teaspoon ground cinnamon
   • 1/4 teaspoon ground ginger
   • 1 15-ounce can solid pack pumpkin
   • 3 large eggs
   • 1 tablespoon vanilla extract

PREPARATION

1. Make crust:
   1. Preheat oven to 350°F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
2. Make filling:
   1. Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
   2. Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

Deniece's Pumpkin Roll

This recipe comes from my late friend, Deniece. She lived a few houses away from me when my daughter was four. On several occasions my daughter would wander away from my house. Almost every time, I would find my daughter's bike parked by the curb of Deniece's house. Once when I went to bring her back home, I approached the sidewalk to find my daughter leaned up with one leg on the side of Deniece's house just chatting away telling her all the trivial things a four year-old has to live through. Every year until she passed away my daughter felt certain Deniece needed a school picture of herself. And my sweet neighbor would post it prominently on her refrigerator. She taught me many lessons over the years of being her neighbor. She graciously battled breast cancer for years but never complained --- always made time for other people, and never wanted the attention brought on her.

So, you can see this pumpkin roll is sweet in many ways. Sweet in memories of a sweet lady who set time out of her day to listen to my daughter. To care for her and make her feel special. She taught me a lot and still teaches me.

Pumpkin Roll

3 eggs
1 c. sugar
2/3 c. pumpkin pie filling
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat eggs for 3 minutes. Add sugar, pumpkin and lemon juice. Stir in dry ingredients and mix well. Place a sheet of wax paper covering a jelly roll pan. Spread the batter over the waxed paper. Bake for 15 minutes in a preheated 375-degree oven.
Using an old, clean dish towel, sprinkle powdered sugar generously on top of it. After the roll is cooled, gently turn it over onto the dish towel. Including the towel, roll up the cake starting at the narrow end and chill.

Filling:
1 c. powdered sugar
6 oz. cream cheese
4 T softened butter
1/2 tsp. vanilla
1/2 c. finely chopped nuts (I use walnuts)

Cream filling together. After the cake has chilled for a bit, unroll it very carefully and fill with filling. Roll back up and sprinkle with more powdered sugar if desired. Chill and serve.

Salmon with Herb-Almond Crust

This has to be one of our favorite ways to make salmon. It is quite tasty! I think you'll love it.

2 6 oz. Salmon Fillets, skinned

3 T chopped almonds

2 T butter, softened

2 T fine dry bread crumbs

1 T grated Parmesan Cheese

2 tsp. snipped Fresh Basil 

1 clove garlic, minced (or 1/2 tsp. bottled minced garlic)

1/4 tps. freshly ground black pepper

Rinse fish; Pat dry. Measure thickness of fish; set aside. In a small bowl combine almonds, butter, bread crumbs, Parmesan, basil, lemon peel, garlic, and black pepper. Place fish on the greased rack of a broiler pan. Spoon nut mixture on top of fillets; spread slightly. Bake in a 450 degree oven for 4 to 6 minutes per 1/2 - inch thickness, or until fish flakes easily.

We like it best on the BBQ at about 425 degrees for 7 - 10 minutes. Again, depending upon thickness.

Chocolate Cupcakes with a Decadent Cream Cheese Frosting

I don't know which I like better on these cupcakes:  the frosting or the chocolate cake. The combination of the two is compelling.

Chocolate Cupcakes:

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Heat oven to 350 degrees. Line cupcake pans with liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. (Batter will be thin). Pour batter into cupcake liners. DO NOT FILL MORE THAN HALF FULL. This rises up high.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.

These make a TON of cupcakes -- like 2 - 3 dozen or more.


Frosting:
(You may need to double the frosting or half the cupcake recipe to make all cupcakes frosted)


8 ounces (2 sticks) butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners's sugar, sifted
3/4 teaspoon vanilla

Whip all up together with a mixer and top your cupcakes.

Tropical Diet Coke

You'd be hard pressed to find a more loyal fan of diet coke than me. Back in college we were assigned to create a VNR (video news release) of an event or product. Guess who chose Diet Coke's 10-year anniversary? (Yes, I just dated myself). THIS GIRL!

While the professor hardly deemed it a newsworthy event, I bit the bullet and had headquarters send me all sorts of literature and created my video piece. Yeah, I was obsessed; maybe a little rebellious since I had to smuggle it on campus to drink during class.

Anyway, recently I made my way through a drive-thru soda stand and ordered a different concoction involving diet coke. And WHA-LA! I was suddenly transported to a beach with white sand hearing nothing but waves and Jamaican music. Never having been to such a place, I was there in my imagination. And I am every time I drink this now.

So, want to escape to that beach with me? Here's the recipe:

One bottle of diet coke (I'll let you decide if it's leaded or unleaded :) )
2-3 T coconut syrup (that's equivalent to about 2-3 pumps, too)
1-2 T Pineapple juice
Add to a glass of ice

Pretty simple. Oh, the little pleasures of life. Now, where are those little umbrellas to stick in the glass?

A Little Less Guilty New York Style Cheesecake

You know you want to enjoy your cheesecake without the overwhelming question, "Just how fattening is this?" Well, here's a recipe that reduces the fat a little bit while not taking out the taste. 

However, this dessert still causes contempt in our house leaving everyone counting servings just so someone doesn't get more than the other. 

Another drawback? It doesn't last long. I don't even think it hangs around as long as it took to bake.

For the Crust:

·      11-14 Graham Crackers

·      6 – 8 tablespoons melted butter butter for pan, room temperature
2  T sugar

·      1 pinch of sea salt 

For the Cheesecake

·      4 eight-ounce packages Philadelphia cream cheese, room temperature

·      1 1/3 cups sugar


·      1/4 cup all-purpose flour


·      1/2 cup sour cream, room temperature


·      1 1/2 teaspoons pure vanilla extract 


·      3 large eggs, room temperature

1. Preheat oven to 350 degrees.

2. Butter the sides and bottom of a 10-inch springform pan.

3. Wrap the exterior of the pan in a double layer of aluminum foil.

4. To make the crust, process the graham crackers in a food processor until it's very fine and have no chunks. Now you can combine the crumbs, the melted butter, sugar, and salt in a medium bowl.

5. Transfer the mixture to the pan and pat it into a flat layer using the bottom of a glass or meat pounder to make it even.

6. Put the springform pan in the refrigerator for about 15 minutes. Then place it on a baking sheet and bake until the crust is firm, for about 15 minutes. Let the pan cool completely. 

7. Now beat Philadelphia cream cheese in a large bowl, on medium speed until well combined and fluffy, for about 3 minutes, scraping down the sides.

8. In another large bowl, whisk together the sugar and flour. Set your mixer on low speed and add the sugar mix to the cream cheese. Mix until well combined and smooth.

9 Now it is time to add the sour cream and vanilla. Mix again until smooth.

10. Add the 3 eggs, one at a time though, beating until they are just combined (do not overbeat)

11. Pour the cream cheese filling into your springform pan. Place the pan inside a large, roasting pan. 

12.  Carefully pour boiling water into the roasting pan. Pour in halfway up sides of springform pan. This will prevent the cake from cracking. 

13.Bake for 45 minutes, then reduce oven temperature to 325 degrees and continue baking your New York Cheesecake until it is set but still slightly wobbly in the center, another 30 minutes. 

14.Turn off your oven but leave your cake in oven with the door halfway open for a good hour.

15. Now transfer the springform pan to a wire rack and let the cake cool completely. Refrigerate it uncovered overnight. 

Garnish with your favorite fruit, whipped topping or eat it plain. 

Easy Peasy Doughnuts

I guess it's national doughnut day on June 5th. It seems everything has its own day anymore.
We didn't need a particular day to make these doughnuts. Sometimes on Sunday nights as a child, these would join the rotation of popcorn and orange julius. That was a good night! 

You will be stunned how easy these are to whip up. If the list of ingredients doesn't pique your interest the taste will.

Ingredients:
1 pkg. of refrigerated biscuits
Vegetable Oil

Your choice of topping:
mixture of cinnamon sugar
powdered sugar

Heat the oil in a medium-sized frying pan on the stove to medium-high heat.

Open your package of refrigerated biscuits (my favorite part of the whole process as a child). Separate the biscuits out on a flat surface and punch out the holes with a doughnut hole cutter or small cookie cutter to make a doughnut. You can save the holes to fry up as well.

Once the oil has heated, gently place each doughnut into the oil, turning them once the first side is light brown. After both sides are fried, remove them and place them onto a plate lined with a paper towel. Once cooled slightly, dip the doughnuts into a bowl of cinnamon sugar or powdered sugar. Let rest on a separate plate until all are made.

They are best eaten fresh.

Blueberry Muffins with Crumbled Topping

I've been making these blueberry muffins for as long as I can remember. I love the crumble topping on them. Of course I always have to double them because they get eaten pretty quickly. Makes for a great go-to breakfast.

Blueberry Muffins

1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 tsp. lemon juice
1/2 c. butter
2 eggs
3/4 c. blueberries (I mostly use frozen)

Mix dry ingredients together and set aside.
Cream butter, sugar, eggs and lemon juice. Slowly add the flour mixture until smooth. Fold in blueberries.

Place scoops of the batter into the muffin tins. Then top with the following topping:

1 T sugar
2 T chopped walnuts
1/4 t. cinnamon

Bake for 25 minutes in a preheated 350 degree oven.

Almond Joy Green Protein Shake

Wow! This is packed with protein. And even more impressive is the taste!

I have been hooked on making this shake for lunch every day for the last two weeks. I haven't tired of it. I added spinach to it today to add nutrients. Of course, it didn't compromise the taste either. If these online calculators work this gives you as much as 43 grams of protein.

1 5.3 oz. container of Coconut Greek Yogurt
1/4 c. milk
1 cup ice
1 scoop of Chocolate Protein Powder
1/8 c. almonds
1/4 c. fresh spinach

Place all into a blender until fully blended.
Garnish with some coconut if desired.

You might just get addicted to it not only because of its taste, but its ease to make.

Strawberry Layer Dessert

This is a recipe we normally make with peaches with a few adaptations. However, since my hubby is a peach snob and only likes them when they are freshly picked off our trees, we have to dream about the peach dessert. So, this strawberry dessert had to step up to the plate and be the star this spring.

Strawberry Layer Dessert

Make a crust consisting of the following ingredients and press into a 9x13 pan:
3 c. crushed graham crackers
1 stick of butter, melted

Set the pan aside

In a saucepan boil together:
2 c. water
2 T cornstarch
1 small package of strawberry Jell-o

Add
1 c. sugar once it has boiled for a few minutes

Stir in
5-6 cups of strawberries, sliced

Let this mixture sit while you make the next cream cheese mixture.

Cream Cheese Mixture:
1/2 c. powdered sugar
8 oz. cream cheese

Combine the above and then add:

1 12 oz. container of cool whip

Now, the assembly:

First we mentioned the graham cracker crust. On top of it, add the cream cheese mixture. Then finally add the Strawberry Mixture.
Place in fridge and let chill for at least 3 hours.

Enjoy!

Man-Catching Brownies

Whether these work at catching a man or not remains to be told. I do know that it catches some young boys in my kitchen. These moist brownies with hidden nuggets of chocolate chips and nuts will catch anyone lingering by this plate of goodies.

Man-Catching Brownies

30 Kraft caramels, unwrapped

2/3 cup of evaporated milk, divided

1 15.25-oz pkg German chocolate cake mix

1/2 cup unsalted butter, melted

1/2 cup milk  chocolate chips

1/2 cup chopped pecans 

Heat oven to 350 degrees. Spray or grease a 9x13 baking pan. In a small saucepan, melt the caramels and 1/3 cup of the evaporated milk slowly, stirring occasionally. Set aside.

In a mixing bowl, stir together the cake mix, melted butter and the remaining 1/3 cup of evaporated milk to make a dough. Press just over half of the dough mixture into the greased pan into an even layer. Bake this in the oven for roughly 7 minutes. 

Remove the pan from the oven and pour the caramel mixture evenly over the dough. Top with the nuts, chocolate chips and whatever dough mixture left over. 

Return the pan to the oven and bake another 10 to 11 minutes until brownies are set. 

Makes about 16 squares -- which roughly will feed perhaps 5 people after the chef has her few first. :) 

Enjoy!

Quick Salted Caramel

Keep that candy thermometer stashed in your drawer. Better yet, if it were my house, this caramel can be made faster than it would take you to find your candy thermometer. The only problem is, these caramels can disappear just as quickly.

Be prepared to be blown away on how quick and delicious this recipe is.

Salted Caramel

¹⁄₄ cup butter
¹⁄₂ cup white sugar
¹⁄₂ cup light Karo syrup
¹⁄₂ cup sweetened condensed milk 
Kosher salt

Place all the ingredients in a large, microwave-safe dish. Microwave on full power for 5 minutes and 50 seconds (that's the perfect time for my microwave -- you can play with your timing). Stop every minute to stir the mixture around.

Once the five minutes of cooking is done, place in a well-greased or buttered baking dish (I use a little smaller than a 9x13 baking pan). Immediately top with Kosher salt. Sea salt is too fine and gets lost. Refrigerate for at least an hour before cutting into small pieces. You know, the smaller the better so you don't feel guilty for going back for more. 

Enjoy! Caution. They are addicting.
 

Cheddar Apple Bread

I found this recipe years ago as I was beginning adulthood and looking to improve my stash of recipes. Cheese and apples have always been two of my favorite foods; I thought they sounded tantalizing together, so I made it and was hooked. You may cringe at the thought, but as they say, don't knock it 'til you've tried it.


2 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. milk
1/3 c. margarine, melted
2 c. (8 oz) Cheddar Cheese, shredded
1 1/2 c. Chopped, peeled Granny Smith apples


Combine dry ingredients. Add eggs, milk and margarine. Mix well. Stir in remaining ingredients. Bake at 350 degrees in greased and floured bread pan for 65 - 70 minutes. Let stand for 5 minutes before removing from pan.

Italian Cream Bundt Cake

When in high school, I worked at a restaurant that served the most delicious Italian Cream Cake. I would pray the frosting would accidentally fall off the serving spatula onto my finger where I would be left with the only solution: to lick it off.

Although this recipe doesn't match up to the same cake I remember, it's still good and far prettier than the cake in my memories.

Italian Cream Bundt Cake

2 c. sugar
1 stick butter
1/2 c. coconut
5 eggs, separated
1 c. buttermilk
1 1/2 tsp. vanilla
1 tsp. baking soda
1 T baking powder
3/4 c. chopped walnuts

Cake Icing:
8 oz. cream cheese
1/2 c. whipping cream
1/4 c. chopped walnuts
4 c. powdered sugar
1/4 c. coconut


Preheat oven to 350 degrees.

Cream butter with sugar and add vanilla. Then add the 5 egg yolks.

Beat the egg whites until soft peaks form.

In separate bowl, combine dry ingredients: sifted flour, baking powder and soda.
Add dry ingredients to the mixture a little at a time, alternating with the buttermilk (about 1/4 cup at a time)

Mix in walnuts and coconut

Gently fold in the egg whites.

Spoon then batter into a generously greased bundt pan.

Bake for about 60 minutes.

Let it cool for 20 minutes.

Icing:
With a hand blender, cream the cream cheese with the whipping cream. Add powdered sugar. Blend. Spoon the frosting into a quart-sized ziplock back. Snip of a small corner of the closed bag to use as a pastry bag. Drizzle lines of the frosting over the bundt cake. After the first layer, add the coconut and the chopped walnuts. Apply another layer of frosting.

Refrigerate the cake until ready to serve. After of course, you look at how pretty it is.

Quick and Easy Chocolate-Dipped Strawberries

This gourmet treat can be such a quick treat. No lie. Thanks to chocolates from one of my favorite stores in Salt Lake. You know those stores you go when you feel you need to be rewarded? Orson Gygi is that store for me. I believe I have been there on my way to dine out for my birthday three years running!

One of the last times I was in there I grabbed a big bag of these chocolates. And what do you do with these chocolates come strawberry season? DIP THEM!

 I just placed a few handfuls of these morsels in a microwave-safe dish and cooked them in the microwave for 3 to 4 minutes stirring halfway through. Cook them until the pieces have all melted.

Wash your strawberries and make sure you dry them with a towel to rid them of too much moisture. Then dip away.

Chill for at least 15 minutes or for as long as you have the willpower.

Enjoy.

Raspberry Colada Popcorn

Did you know Pyrex turns100 this year? And I don't think they could be more popular. Have you seen the prices of some of their vintage bowls? I am lucky to have one and decided to fill it with popcorn today to celebrate. Not just any popcorn, but Raspberry Colada Popcorn. The recipe I adapted calls for Pineapple Extract to make it a Piña Colada, however for years I haven't been able to find Pineapple Extract. If any of you know where I can find that, please let me know! So, in the meantime I found raspberry extract in my cupboard and used it.

Raspberry Colada Popcorn

1 batch of popped popcorn (I use air pop)
1 cube butter
2/3 c. sugar
1/3 c. corn syrup
pinch salt
1 T coconut extract
1 T Raspberry extract
2-3 drops of red food coloring

Melt butter. Add sugar, Karo syrup, and salt; stir until boiling. Boil 2 minutes. Remove from heat and add extracts. Pour over popped popcorn and stir until mixed.

The Only Mint Chocolate Brownies Recipe You'll Need

Seriously! Throw away all of your mint brownie recipes. This recipe card will soon be tattered, stained and well-used like mine. I think the frosting alone sets this apart from any other imitators :) 

Mint Chocolate Brownies

1 1/2 c. butter

3/4 c. cocoa

4 T honey

6 eggs

3 1/2 c. sugar

2 2/3 c. flour

3/4 T baking powder

3/4 t. salt

melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. add nuts. Pour batter into a greased sheet pan. Bake at 350 degrees for 25 minutes

Mint Icing:

7 1/2 T butter

dash of salt

4 1/2 T milk

1 1/2 T light corn syrup

3 1/2 c. powdered sugar

3/4 tsp. mint extract

3 drops food coloring

Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Spread over brownies. I like to pop this pan into the freezer while I do the next step so the chocolate frosting will glide over more easily.

Chocolate Frosting

3/4 cube butter, softened

4 1/2 ounces cream cheese

5 1/2 c. powdered sugar

1 1/2 t. vanilla

3 heaping T of cocoa

3 3/4 T warm milk

Cream butter, cream cheese and sugar. Add vanilla, cocoa and milk. You may want to add more milk to make it creamier. 

Once mixed thoroughly, spread the frosting on top of the mint icing.