Andes Creamy Mint Brownies

I found this recipe on the internet when trying to find a fun dessert recipe for St Patrick's Day. To see the original recipe, click here. The pictures I took accidentally were deleted from my computer. The only difference from my compared to the one posted is that I tinted my frosting green for St Patrick's Day. These were very easy to make & a HUGE hit with everyone.

Andes Creamy Mint Brownies

Brownies:

1 package fudge brownie mix eggs, oil and water according to package
1/2 cup Andes Crème de Menthe Baking Chips
1/2 cup pecans or walnuts, chopped (optional)

Topping:

4 squares (1 oz. ea.) white baking chocolate, chopped
1 1/4 cups heavy whipping cream, divided (may use cool whip rather than 1 cup whipping cream)
1 tsp. vanilla extract
2 tbsp. granulated sugar
1/2 cup Andes® Crème de Menthe Baking Chips, divided

Directions:

Preheat oven to 325° F.

Lightly grease baking pan.

Prepare brownie mix as directed; stir in Andes® Crème de Menthe Baking Chips. Add nuts if desired.

Pour batter into prepared baking pan and bake according to package directions. (I used a 9 x 13 baking dish)

Cool in baking pan completely.

Topping:

In a saucepan, combine white chocolate and 1/4 cup heavy whipping cream.

Cook over low heat, stirring constantly until smooth; remove from heat. Stir in 1 tsp. vanilla extract.

Refrigerate 30-40 minutes or until chilled.

In a mixing bowl, beat heavy cream, gradually adding the 2 tbsp. of granulated sugar, until stiff peaks form; fold into chocolate mixture. (May substitute this step with cool whip)

Fold in 1/4 cup Andes® Crème de Menthe Baking Chips. (May tint frosting with a few drops of green food coloring if desired)

Spread over brownies. Sprinkle top with remaining 1/4 cup chips. Cover; refrigerate.

Cut into bars. Store in refrigerator.

Yield: 9 - 16 Brownies

Mint Chocolate Chip Gobs

This is a fun dessert to have for St Patrick's Day. I tinted the filling to a light green by adding a few drops of green and yellow food coloring when mixing the filling. No need to tint the filling, it just gives it a different look.

Mint Chocolate Chip Gobs

1 box chocolate cake mix

1 cup flour

1 teaspoon baking powder

1/2 cup chopped Andes mints

Follow cake mix directions adding flour and baking powder. Drop by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake according to cupcake directions on cake mix. Cool. Place a tablespoon of filling (recipe below) between two cakes. Makes about 18 gobs.

Gob Filling

1/2 cup shortening

2 cups powdered sugar

8 oz Marshmallow Creme

1 teaspoon vanilla

3-4 teaspoons milk

6 drops green food coloring (optional)

2 drops yellow food coloring (optional)

Cream ingredients together on medium. Continue beating on high for at least 5 minutes to make a very fluffy filling.

Coconut Cake

This really isn't much of a recipe, I was just proud of myself for finally learning how to toast coconut! I wanted to find something interesting to put between the two layers but didn't have a lot of time and couldn't find anything that seemed appetizing.

Coconut Cake

1 box white cake mix

1 can white frosting

1 cup toasted coconut (directions below)

Make cake according to the box directions. I baked mine as two 9 inch cakes. After the cakes finished cooling, I frosted them by staking one on top of the other with some frosting in between.

Once I was finished frosting the cakes, I patted the toasted coconut all over before the frosting became too dry.

To toast coconut: make an even layer of coconut on a baking pan. Bake 7-12 minutes at 350 degrees, stirring occasionally to avoid burning the coconut.

BBQ Meatballs

This is another recipe that was a favorite at Clovia that I have modified slightly. For the sauce, I usually just use whatever bottled sauce I have on hand.

1 can (13 ounce) evaporated milk (can use regular milk)
3 pound hamburger
2 cup quick cooking oatmeal
2 eggs
1 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoon salt
1/2 teaspoon pepper
2 teaspoon chili powder

1 teaspoon liquid smoke

2 teaspoon worchestershire sauce

Mix all ingredients and shape into balls (the size of a walnut). Place in a flat pan, only one layer to each pan. (I line my pan with aluminum foil for easier clean up.)Pour barbeque meatball sauce over meatballs and bake in preheated oven at 350 degrees for 1/2 hour.

Cherry Chocolate Gobs

This recipe for Chocolate-Cherry Stack Cake came from Better Homes and Gardens magazine in the February 2009 issue. I've been wanting to make this recipe & finally decided that it would be a great Valentine's Day treat. The magazine made it as a 4 layer cake or it could be made into cupcakes. With some added flour, it easily became my favorite chocolate gob recipe. The chocolate covered cherries also went over very well. I doubled the cherry juice for the icing but it still didn't taste cherry enough for me. Guess I will still have to work on that.

Chocolate-Cherry Stake Cake

3/4 cup flour use 1 1/4 cup flour if making gobs

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup unsalted butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

Preheat oven to 350 degrees. Grease two 6x2 inch round cake pans or springform pans. Set pans aside.

In bowl combine flour, cocoa, baking powder, baking soda, cinnamon, & salt; set aside.

In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

Bake 22 to 26 minutes until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with chocolate-dipped cherries. Serves 8.

To make gobs: make batter as above. Line baking pan with parchment paper. Drop batter by rounded tablespoons onto pan and bake at 350 degrees for 18 minutes until cake springs back when lightly touched. Place rounded tablespoon of frosting between 2 cakes.

Cherry Frosting

In large mixing bowl combine one 8 ounce carton sour cream, 1 cup whipping cream, 2 cups powdered sugar, and 6 tablespoons maraschino cherry juice. Beat on medium-high until fluffy. I beat the whipping cream separately on high for 2 minutes before adding the rest of the ingredients.

Chocolate-Dipped Cherries

Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50% power (medium) 1 1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

To make cupcakes: Preheat oven to 350 degrees. Prepare recipe for above cake batter. Line sixteen 2 1/2 inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with cherry or chocolate frosting.

Chocolate Frosting

In large mixing bowl combine one 8 ounce carton sour cream, 1 cup whipping cream, 1 1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat on medium-high until fluffy.

Cheesy Hash Brown Casserole

I have modified this old favorite recipe that I first found in college when living at Clovia. This was a house favorite recipe that we would often have on Sunday lunch.

Cheesy Hash Brown Casserole

2 pounds hash browns, defrosted
1/2 cup pureed cauliflower
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 can cream of mushroom soup
1 cup milk
1 cup sour cream
2 cup grated cheddar cheese

2 cups crushed corn flakes

Mix above ingredients together except for corn flakes and put in a greased 9x13 pan. Place corn flakes on top of potato mixture. Bake at 350 degrees for 45 minutes.

Dirt Dessert

I believe I got this recipe from foods class in high school. It's a dessert I've been making for years because of how delicious it is. I bet it's a dessert that will disappear just as quick in your house as it does in mine!

Dirt Cake

1 large package cream filled chocolate cookies (aka Oreos)

1/2 cup butter, softened

1 cup powdered sugar

1 (9 ounce) container whipped topping

3 cups milk

1 (8 ounce) package cream cheese

1 cup powdered sugar

2 (3 1/2 ounce) packages instant vanilla pudding

1 teaspoon vanilla

Crush cookies and put half in 9x13 inch pan. Mix cream cheese and butter until smooth. Mix powdered sugar. Fold in whipped topping. Mix pudding, milk, and vanilla. Fold these two mixtures together and pour over crumb crust. Top with remaining crumbs. Keep refrigerated.