Friday, December 6, 2013

Making it Real with Double Mint Squares

3/4 cup mint chocolate chips, melted
1 1/2 sticks butter, melted
1 cup sugar
3 large eggs
1/2 each vanilla extract and peppermint extract
1 1/3 cups all purpose flour
1 tsp. baking powder
8 drops green food coloring

Preheat oven to 350F degrees

Linea 9" square pan with foil allowing ends to extend on two sides fold under.  Coat foil with non-stick spray.

Melt 3/4 cup mint choc. chips in microwave for about 1 minute on high. Stir and cool slightly.

Pour the melted butter into a mixing bowl.  Whisk in the sugar and mix until creamy.  Add the eggs one at a time.  Add the extracts and mix.

Add the flour and baking powder until just blended.

Transfer the chocolate to a small mixing bowl.  Pour 1 1/4 cups batter until evenly tinted.

Spread evenly in prepared pan.

Stir green food coloring into remaining batter until evenly tinted.

and then this happened!. . . . yes, it fell..... face down

and this is what I did!  After a few minutes of this, I had no choice but to pick myself up, dust myself off and start all over again

After I scooped it up and used these babies to wipe it all up

There was no way I was going to reuse it so here I am throwing it away.
So, that's keeping it real and showing you that sometimes things don't go the way as planned.

To continue with a fresh batch of batter, carefully spread the green batter evenly over the chocolate batter.  Pop it into the preheated oven and bake for 30-35 minutes...

...until lightly brown on top and a wooded toothpick inserted in the center and comes out clean.  Cool in pan on wire rack.

3/4 cup mint chocolate chips, melted
2 tbsp. butter, softened
1-2 tbsps. light corn syrup
1/4 cup crushed peppermint candy canes

Combine the melted mint chocolate chips, butter and 1 tbsp. of corn syrup.  If it's too dry, add more corn syrup.

Carefully spread glaze over cake.

If you haven't done so yet, put five candy canes into a zip lock baggie and crush with a mallet or rolling pin.

Sprinkle the glaze with the crush peppermint candy.  Cover and place in refrigerator to cool for about 4 hours or overnight

Once the cake has cooled,  use the foil to lift cake out of pan and place it on a cutting board.

Trim off the edges first, cut into squares.

...and serve!

You may freeze it too!

Our daughter found this recipe years ago and ever since then it's been another holiday favorite.  If you like chocolate and peppermint, these are for you and oh, is it ever so good!!  You will not be disappointed.

Enjoy your weekend.  Keep safe and remember to savor every moment with your loved ones.

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