Mint Brownies and Green Smoothies

Remember last week when I told you about my mild vitamin D deficiancy thing.

Well.....

Now to resolve some other "issues" she wants me to eat lactose and gluten -free for two weeks. 
Say What!!
I started researching this gluten-free diet and I basically  have to cut out all foods that I love. As for baking, well that's out the window. At least for two weeks.

After I had a "my life is over" moment, I decided it's worth a try. What's two weeks if it makes me feel better and I find out what may be causing my "issues". Issues are basically random stomach cramps after eating certain foods. So far greasy foods are out. 

So my dear readers, welcome to my journey/experiment/adventure.

I know, your wondering about the mint brownies. It was the last sweet I made before the hammer was dropped. I thought I would share before I start posting my experimental recipes.

At the end I'll tell you about the green smoothie part.

Let's talk sweets first.

Mint Brownies

adapted from Make It Do

(I did her recipe and a 1/2, those are in parenthesis)

1 c. melted butter (1 ½ c.)
 ½ c. cocoa powder (3/4 c.)
2 c. sugar (3 c.)
4 eggs beaten (6)
1 tsp. vanilla (1 ½ tsp.)
½ tsp. salt (3/4 tsp.)
1 ½ c. sifted flour (2 ¼ c.)

1 cups Andes mints (chopped)

Whisk together the butter and cocoa.

Add the sugar, eggs,vanilla and salt

Mix well, then stir in the sifted flour

Stir in by hand. Do not over mix.

Stir in the Andes mints, I found a bag of them already chopped.

Pour into 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe pour into Baker’s Half Sheet (large cookie sheet.) Bake at 350 degrees for 25-28 minutes.

Cool for a few minutes and then place in freezer for 20 minutes.

While brownies are in the freezer make first layer of topping.

Mint Filling

adapted from The Girl Who Ate Everything

2 1/2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons whipping cream
2 oz cream cheese, softened
1/8 to 1/4 teaspoon mint extract
2 drops green food color

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

While that is setting, make the chocolate layer.

Chocolate Topping

1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup butter (do not use margarine)

In 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

Pour over chilled filling. Refrigerate until set, about an hour.

Once set, I decided they would be cute round, so I got out my cookie cutter (see it stuck in there), the brownies were too thick. I did, however, find this old biscuit cutter or something my neighbor gave me a while back. It worked beautifully

Just work fast when you cut them, much easier to slice or cut when they are cold.

I didn't think I would enjoy these, I only made them because they were requested, but I couldn't stop eating them. They were good cold, but even better at room temp when the chocolate and filling were softer.

Ok, Green Smoothie

My sister is a strong believer in juicing and she really wants me to give it a go.

I don't have a juicer, however, and they are quite pricey. I am compromising and having a green smoothie every morning for breakfast. They are surprisingly yummy once you find a combination you like.

My favorite one so far is:

1 Cup Coconut milk

1/2 cup pineapple

1 kiwi

1/2-1 cup strawberries

1/2 cup carrots

handful of spinach

No, you can't taste the spinach, I promise. 

Baking... errr... experimenting from my heart to your kitchen,

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Cream Cheese Crusted Spinach Mushroom Quiche

I'm going savory again.

I know, but I don't do it often and I will be back to sweet making in no time.
Give me a chance to redeem myself.

I had a doctor's appointment and I was explaining about being a mother of three and how tired I am all the time. I simply asked for a magic energy vitamin to give me a boost after the morning coffee wears off. I was half joking, half serious. 


Since she has to do her job and she was not totally convinced that being a mother of three causes that much energy depletion, she ordered some blood work. She is not a mom by the way, great doctor, but not a mom, so I amused her and gave blood. 


Turns out I have a mild vitamin D deficiency and she wants me to start taking some D vitamins. 
I decided to go one further and eat some foods that might be high in said vitamin. I went straight to Google, top authority on everything. 
Mushrooms.
Yep, mushrooms were the only veggie and there was no fruit listed.

Other food items listed were cheese, milk, certain fish, beef liver (ew), cereal and a couple other not edible things.


Fabulous, a bunch of food I seriously detest. I better look into those vitamins.


In the mean time I'll try some mushrooms and cheese. I was drawn to this recipe because of the crust. I found it here. Cream cheese in a crust, I had to try it. 
The measurements are not what I'm used to and the not sure what language the blog is, but the recipe was in English. 
Here are the measurements I used.

CRUST
1 cup all-purpose flour
¼ tsp baking soda
1 tsp sugar (to taste)
3 1/2 Tbls cold butter (cut into small cubes)
½-1 tsp salt (to taste)
1/3 tsp ground black pepper (to taste)
Pinch of nutmeg
8oz cream cheese
1-2 Tbls milk


In a medium bowl combine the flour, baking soda, salt, sugar and pepper. Rub the butter into the flour mixture until it resembles the breadcrumbs.
Add the cream cheese and milk to bring mixture together.
Knead lightly to form dough. On a lightly floured surface, roll dough into an 11-inch circle. Fit into a 9-inch round tart pan (or spring form pan), pressing dough into corners. Transfer to freezer to chill for 20 minutes.


Yes, the freezer, not the oven. Trust me


Preheat oven to 375 degrees F.


FILLING
2 cups chopped fresh mushrooms
3 Tbls butter
1 small onion (chopped)
2 1/2 cups fresh spinach (chopped)
1 cup Cheddar cheese (shredded)
2 eggs
3/4 cup milk
Salt, ground black pepper to taste


In a medium skillet melt butter. Stirring occasionally, sauté onion until translucent, about 1-2 minutes. Stir in mushrooms and continue to cook stirring frequently, until liquid evaporates and mushrooms are golden brown, about 6 to 8 minutes. Add spinach, season with salt, nutmeg and pepper and cook, stirring a couple of times, for another 2 minutes. Take off from the heat and set aside.
Take off the quiche crust from the freezer. In a small bowl whisk together milk and eggs. Sprinkle half of grated cheese on the bottom of the crust. Spread filling mixture over the cheese and then top with remaining cheese. Pour the egg mixture over the filling. Bake in oven for 35-40 minutes or until set. Cool for about 10 minutes before slicing. Serve warm or at room temperature.

I apologize for not getting pictures of the process. I wasn't going to blog about it, but changed my mind when I tasted it. Super delicious!


My hubs loved the crust, it was thick and almost biscuit-like. It really made the dish.
The filling was great too. All my boys ate it without complaint, always a winner.

There was only one slice left which my hubs ate for breakfast.


Trust me, the crust alone enough to make this, even if you change up the filling.


I will back with sweets later, maybe.... we'll see.




Baking from my heart to your kitchen,

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Dove Fudge

Having three boys, ages 5,3 and 1, I feel many emotions on a daily basis.



True Love, seriously love my boys. I didn't know this kind of love existed.
Irritated, even though I love them with all my heart, they know how to push my buttons.
Respect, I honestly respect every mother out there doing their best to raise their children.
Eternal Joy, these boys make me smile and laugh every day.
Devoted, no matter what, I am devoted to my family. I don't want to be doing anything else.


Don't know if you noticed the first letter of all those wonderful feelings.
TIRED. Straight up tired.
Judge me if you will, but I'm just keepin' it real.
Being a mother is truly exhausting, but I rest at night knowing that this is just a season of motherhood. 


I am enjoying every moment, awesome and not so awesome, being a mommy.
There will come a day when I will wish I was just potty training and not drivers training.


For now  I will cherish life's simple pleasures. 
When my 3 year old reaches up and grabs my hand. When my one year old squeezes my neck because I am his world. Or when my 5 year old still crawls in my lap to cuddle. 


Oh yeah.... and Chocolate.


My dear friend just had her third boy and I wanted to make her something special.
A simple pleasure.
I know her favorite thing ever is Dove promises, so I bought her bag. I didn't stop there.
I wanted to go one further, so I made fudge. 


Yes! Fudge. With Dove chocolate candy. Wowzers good!


A magical piece of you time.  Think of them as energy bars. 


I'll let you in on the goodness, I'm all about helping another mom out.

Dove Fudge

3 cups sugar

3/4 cup (1 1/2 sticks) butter

1 can (5 oz) evaporated milk

2 Squares semi-sweet chocolate

1 bag Dove milk chocolate promises

(minus the 4 or 5 I ate)
1 jar (7oz) marshmallow creme

1 tsp vanilla

(I scraped 1/2 vanilla bean and used 1/2 tsp vanilla)

Let's begin!

Line your pan(s) with foil.

I used 2 squares of the semi-sweet chocolate just because I felt like it.

Unwrap all your yummy Dove candies. I may have eaten a few, as well as my son who snuck one while he was helping unwrap. 

Chop it all up and set aside.

Bring sugar, butter and milk to a full rolling boil in a large saucepan on medium heat,

 STIRRING CONSTANTLY.

Boil 4 min or until 234 degrees on candy thermometer.

Remove from heat.

Add chocolate and marshmallow creme; stir until melted

Stir in vanilla. (I used 1/2 scraped vanilla bean and 1/2 tsp vanilla)

Pour into pan.

Cool.

I cannot tell you how creamy dreamy this fudge is.

I want to run out and buy every other flavor Dove makes and try them.

Dove in no way reimbursed me for this love.

Seriously though, go buy some.

Have a mommy moment.

Baking from my heart to your kitchen,

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Grilled Banana Pudding Cups

While my husband was grilling last night I, of course, thought about what I could grill for dessert.



My husband is a firm believer that fruit does not belong in dessert. I know, crazy. 
However, living in the south it is hard to turn your back on banana pudding. Even he can't resist it.
It is at every potluck, many weddings (including mine) and everyone has their own style of making it.


I decided to add a little twist of my own. Someone out there has probably already done it this way, but maybe not exactly this way... just amuse me.


Just to let you know I use the word "about" alot. It was the first time I made it and just made it up as I went so I didn't "exactly" measure everything. 

You will need:

3 bananas

2 Tbls honey

2 tsp brown sugar

4-5 graham crackers

2 tbls butter

1 package of cook and serve vanilla pudding

(or make your own, that's awesome too)

2 cups heavy whipping cream

3 Tbls sugar

Let's get started!

Cut off both end of banana and slice lengthwise, leaving the peel on.

Drizzle honey over the banana and sprinkle on the brown sugar.

Let the brown sugar soak into the honey for a few minutes before grilling.

Grill CUT side down for about 5 minutes, flip and grill the peel side for about 2 minutes.

While the bananas are doing their thing, make the pudding.

I decided to use the cook and serve pudding, but by all means, make your own.

I would have made my own if I had more time. It was really tasty this way too.

For the crust:

Melt half a tablespoon of butter in cute little dishes, also known as ramekins. 

Once melted mix in some crushed graham crackers, and sprinkle in some sugar.

Bake at 350 degrees for 5-7 minutes until set. 

I did this step while the bananas were grilling.

Once your crust is done, pour in some pudding and top with banan slices. Sprinkle with graham cracker crumbs. Repeat for another layer.

Whip up some homemade whip cream, unless you have some around, then dollup some on.

To make homemade whip cream:

Chill the bowl and whisk in the freezer for about 20 minutes.

Pour 2 cups of heavy whipping cream into the chilled bowl and start whisking. Using your mixer is a huge time save if it was a whisk attachment. Once it starts forming soft peaks add sugar to taste. My taste likes 3 tablespoons. 

Top the pudding with whip cream, sprinkle with more graham cracker crumbs and top with a blueberry, just because.

How does it taste you ask.

Grilling the bananas gives it a nice nutty flavor and really takes the pudding to another level.

My husband ate his cup and started eating another one. 

I do prefer it on the warm side. I put it in the fridge until after dinner, but it was still warm and oh so tasty. 

To be honest, I didn't think it was going to taste this good. 

My hubs finished off the last one today at lunch and said he was on the fence about which way her preferred it. 

I hope you try it and come back and let me know what you think... maybe make the crust thicker, add some nuts... yum, can't wait to try it again.

Baking from my heart to your kitchen,

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M&M Cookie Peanut Butter Sandwich

I have a quick little goodie for you today.



Are you ready?


M&M Cookie Peanut Butter Sandwich!


I know right? Extreme Goodness.

I will be going on vacation next week.
Try to survive without me, I know it will be hard, but I have faith in you.


Oh did I mention on top of packing and getting ready,  I am doing crafts at VBS this week. 
I love little 4 and 5 year olds, I mean, I have one, however...


well, let me just say, they can only glue and color for so long before they start getting anxious and start glueing their fingers together. The last 10 minutes I have to improvise, we fly our projects around making animal sounds or march like soldiers. Today I took one of the table cloths off and we were bulls.. Ole! I am wiped out! I will be ready for vacation.


There is always time for cookies though. I decided to make M&M cookies for the trip, cookies are a must on the road. 
I had made some peanut butter frosting for some cupcakes earlier this week and I was sitting in the kitchen trying to figure out what to eat for lunch... then it hit me!


Make a sandwich, with the cookie and frosting. A winner! I had to share it.
You know, cause I love you so much.


First make the cookie.


2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
m&m’s

Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined.
Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms.

I had to put mine in the fridge to harden some. I think I didn't let the butter fully cool. 

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then put M&M's inside and on top, squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.


I know that step seems weird but it works.


Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be
soft and puffy. Do not over bake.

You can eat them as is, totally acceptable. 
Or you can sandwich some peanut butter frosting in the middle for extreme goodness.


Peanut Butter Frosting
1 cup peanut butter
1/2 cup butter (1 stick)
2 cups powdered sugar
2 tbls heavy whipping cream or milk
1 tsp vanilla


Cream peanut butter and butter for about 30 seconds.
Sift in the powdered sugar. Add vanilla
Gradually add the cream/milk until desired smoothness.
Beat about 2 minutes until light and fluffy.








Baking from my heart to your kitchen,

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