Chocolate Mint Brownies

A Christmas tradition around my house growing up was chocolate mint brownies.  They are super easy to make but are incredibly tasty.

Step 1: Make the glaze.  For this mix milk, powdered sugar, green food coloring and a splash of peppermint extract. 

 Go easy on the extract as it is strong stuff.  To get the right consistency just add sugar and milk as needed to get a smooth and flowing mixture but thick enough that it won't just ooze everywhere.

Step 2: Make your favorite brownies

Step 3: Once your brownies have cooled completely add the green glaze

Step 4: Let the glaze sit for an hour or so to start setting, then drizzle with melted chocolate.  Go crazy, have fun, pretend to be Jackson Pollock for a few minutes!

Step 5: Allow the brownies to set overnight then slice and serve

When the going gets tough...

...the tough get cooking!

Ok fine, so that's not how the cliché goes, but it's the truth.  And after a particularly stressful week I give unto you Easter Treats!

Up first, cherry cordial truffles.

Step 1: Melt your chocolate in a double boiler

Step 2: Start the center fondant that will enrobe the cherries (1 cup sugar, 1 1/4 TBS light corn syrup, 3/8 cup water; bring to a gentle boil until it hits 240º)

Step 3: Create your truffle shells - fill your molds completely with chocolate, gently tap them to remove the air bubbles, invert and allow the excess chocolate to drain, chill

Step 4: Aerate your fondant - if you have ever worked with pulled sugar before the concept is similar, use a dough or bench scraper to fold air into the sticky gooey mass until it has become opaque in color

Step 5: Give your arm a break and admire your perfectly aerated fondant mass

Step 6: Heat up your fondant using a double boiler until it is semi-liquidy (too far and you will end up with a solid blob).

Step 7: TOP SECRET!!! Ok fine, so I just forgot to keep taking pictures.  At this point enrobe your cherries in the fondant, let them cool slightly, put them inside your chocolate shells, seal the shells up, chill, de-mold, and let cure for 48 hours.

Fillings are entirely up to you - these represent some of the perennial favorites.  Salted caramel, cherry cordial, and peanut butter.

Up next: Paska bread and a bunny cake 

Orange you glad you're reading this post?

A perpetual childhood favorite, candied orange peels bring back fond memories of high tea at the Manor House with my mom.

Step 1: Make your 4 oranges naked! Be careful not to mutilate the peels - I like to use my "pink peeler" (named for the color, not the function). 

The remaining fruit can go into a zip-top bag in the fridge for a few days.

Step 2: Gently boil the rinds for 5ish minutes until the pith is soft and vaguely yellow in color.

Step 3: Carefully remove the pith using the side of a spoon - the goal is to remove all of the bitter white stuff without ripping the peel (easier said than done).

Behold! Pith-free orange peels!

Step 4: Slice your orange peels into thin strips.

Step 5: Gently boil your orange peel for 5 minutes in a solution of 1 cup sugar dissolved in 1/2 cup water.  Turn the heat off, cover, and allow this to sit for 24 hours.  At this point remove the lid, and return to a gentle boil until the liquid is at the thread stage (take your spoon and when the liquid dripping off leaves a thread trailing behind you are good to go).  Strain in a sieve.

Step 6: When the peels are cool enough to handle (please be careful - sugar burns are very painful) place in a container with sugar and toss to coat.

Step 7: Lay your sugar-coated candied orange peels on a flat surface.

Step 8: Is totally optional, but adds a nice flavor.  Take some of your candied orange peels and dip the end in dark chocolate.  Lay on a non-stick surface to cool - I prefer to use the silpat.

Step 9: Bag & Tag for distribution (or store in an airtight container for about a week).

Ready....Set....COOK!