Peppermint Chocolate Covered Strawberries May 6, 2008

An Emily Original!

I’m not sure how this idea came to me — but earlier this week James and I were delighting in very sweet and juicy strawberries. Later in the week we picked up some hot fudge sauce for ice cream sundaes. At some point after eating delicious fruit with scrumptous chocolate sauce, a word popped into my head: peppermint.

Could it be? Could this work?

As my Grandma Doe says, “time waits for no one.” In this case, it was time to put this idea into being. Recipe ideas should not go untried! So tried I did, and now I come here to say, this delectable treat is tried and true!

Ingredients
1 carton fresh Strawberries
1 cup hot fudge sauce
1 tsp peppermint extract

Directions
1. Wash strawberries.
2. Wrap a plate with saran wrap (this is where you’ll put the strawberries after they’ve been dipped.)
2. Melt chocolate sauce in the microwave (or stovetop would work, too.)
3. Once chocolate is melted stir in peppermint.
Note: I made these on a small scale, so I’m “guestimating” these proportions. Melt the chocolate and add a little bit of peppermint at a time until you get the taste you want.
4. dip strawberries until entire berry is covered in chocolaty goodness. Put in fridge for at least 4 hours or overnight.

Enjoy!

Divine Minty Fudge Brownies March 4, 2008

Courtesy of Cooking Light magazine. Although I’m afraid to say these brownies probably aren’t the lightest things in the magazine…but delicious nonetheless.

Ingredients

for the brownie:

1 cup all-purpose flour

1/2 tsp. salt.

1 cup granulated sugar

1/2 cup egg substitute (i used egg whites instead)

1/4 cup melted butter/margarine

2 T. water

1 T. vanilla extract

2 large eggs, beaten

1 can (16 oz.) chocolate syrup (a squeeze bottle of chocolate sauce, usually, has the same amount)

for the mint layer:

2 cups powdered sugar

1/4 cup melted butter/margarine

3 T. skim milk

1/2 tsp. peppermint extract

2 drops green food coloring

for the chocolate glaze:

3/4 cup semi-sweet chocolate chips

3 T. melted butter/margarine
Directions
1. Preheat over to 350

2. In small bowl mix flour and salt.

3. In separate medium sized bowl, mix sugar, egg, butter, water, vanilla extract, eggs and syrup, until smooth.

4. Fold flour mixture into chocolate syrup mix. Pour batter into greased glass baking dish (recommended size: 13×9)

5. Bake for 2-25 minutes, or until a wooden toothpick can be inserted in the middle and come out clean. Cool completely.

6. The mint layer: in medium bowl, mix powdered sugar, butter, milk, peppermint extract and food coloring. Spread mint mixture over cooled brownies.

7. The final layer/chocolate glaze: combine chocolate chips and butter in small bowl. Microwave together for 1minute or until melted. Mix well until smooth. Let mixture cool before spreading gently over the mint layer.
8. Cover and refridgerate for about 10 minutes or so, cut and serve!
Can be served with a side of fresh strawberries and glass of cold milk.
Enjoy!