Peppermint Dessert ~ Mid Week Munchies

I couldn't have been more pleased with how the meals turned out during the Retreat. I have to admit I was really stressing over what to make, how to prepare it and if everyone would like it. I had a beautiful kitchen to use during the retreat at Ivory Ridge but it lacked a oven and stove top. So I had to be creative. I relied heavily on my crockpots and my best arsenal in my kitchen: my Mom! She is an amazing cook and was an even better sous chef last weekend. I couldn't have done it without her!!

With the encouragement of the attendees I am sharing all the recipes from the Quilt Retreat. First up: Peppermint Dessert. This has been a family favorite for as long as I can remember. My mom would make it around the Christmas holiday and because it is a no bake, it is a great make ahead dessert.

Enjoy!

Peppermint Dessert:

I make this recipe using two kitchen appliances: my Kitchenaid and Cuisinart. I loved the layer look and I also love that this dessert is no bake. Just out of the freezer and into your mouth. Yum!!

Crust: 2 cups crushed Nilla Wafers
1 cube of Butter (melted)

Don't skimp on the butter. The wafers need to be really moist and soak up all the butter in order to make the layers work. Also, I crush my wafers in my Cuisinart. Place wafers in the bottom of a 9 by 13 pan. Spread and pat with a fork evenly across pan. Place in fridge to start freezing while you make the chocolate.

Chocolate:
1 cup butter or two cubes (softened)
2 cups powdered sugar
6 egg yolks
2 oz. semisweet chocolate (melted)
1/2 cup crushed walnuts

Beat softened butter and powdered sugar until creamy. Add egg yolks and beat again. Because you don't cook this dessert, make sure you don't have any lumps of butter. Melt chocolate in microwave and add, beat again. Fold in walnuts by hand. Layer on top of wafers. Place in fridge to start freezing while you make the peppermint.

Peppermint:
2 cups heavy whipping cream (whipped)
3 cups mini marshmallows
1 cup crushed walnuts
1/2 cup crushed peppermint

Beat cream until cream holds shape, dot not over beat cream because you will do some stirring by hand, so just watch your cream while mixing. I use my Cuisinart to crush the peppermint. I mix the peppermint to a very fine texture, almost like powder. Then fold in marshmallows, nuts and peppermint. Stir until just mixed. Layer on top of chocolate. Place in fridge until hard. About 6 hours, if freezing overnight cover with tin foil.

Chocolate Zuchini Cake ~ Mid Week Munchies

With all the zucchini around my house this cake was calling to me. I love the zucchini and chocolate combination. It is just perfect with just a little dash of powdered sugar. It is a family favorite.

Chocolate Zucchini Cake

2 cups zucchini (grated)

1 3/4 cup sugar

1/2 cup margarine

1/2 cup oil

1 cup buttermilk

2 eggs

*mix all wet ingredients in a large bowl

2 1/2 cups flour

1 teaspoon soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon cloves

4 tablespoons cocoa

*sift all dry ingredients and combine with wet ingredients

Pour in to a greased/floured 9 by 13 pan. Sprinkle 1/2 cup of nuts and chocolate chips over top of batter.

Cook at 350 degrees for 30-35 minutes.

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Mint Chocolate Brownies ~ Mid Week Munchies

With St. Patrick's Day on my mind,  I had a delicious craving from the past: Mint Chocolate Brownies. As a married adult I have never made these brownies so I called my Mom for directions. Here is her mouthwatering recipe:

Start by using your favorite boxed brand of brownie mixes or your own homemade recipe. Cook brownies according to boxed instructions. Little tip: when greasing pan, I like to add a coating of sugar to the bottom. It make the brownies easy to remove from the pan and adds a little touch of sweetness.

Once brownies have cooled make your mint buttercream frosting. I like to have my mint frosting be about 1/4" thick. Mix:

4 cups of powdered sugar

1 teaspoon peppermint extract

4 tablespoons melted butter (or more, depends on what you like)

1/8 cup milk (more or less depending on thickness of frosting) 

Drop of green food coloring ~ channel your inner leprechaun for degree of green!

Allow frosting to set (harden) for an hour or so before adding chocolate.

Chocolate Top: In a sauce pan heat 5 tablespoons of butter on low until melted. Remove from heat and add 1 1/2 cups of semisweet chocolate and lightly stir til chocolate is melted and mixed. Chocolate will melt practically on its own, so not alot of stirring is required. Little tip: add about a tablespoon of Crisco to chocolate...this gives the chocolate a shiny texture which is really pretty. Once chocolate has cooled, (this may take up to a half an hour) but still warm enough to spread, spread over brownies. (Side note: I only added about 1 1/4 cups chocolate and felt like I didn't have quite enough that is why I upped the recipe a 1/4 cup, add even more chocolate and butter if you want a thick chocolate top!)

All three layers: brownie, mint frosting, chocolate. I love to put my brownies in the fridge and let them chill for a couple hours, makes them perfect with a cold glass of milk.

Perfect treat for any Leprechaun this St. Patty's Day!