Mint Oreo Brookies

The great part about some of the dessert recipes I am sharing with you is that they tend to be "winter" desserts that you can make anytime in the season and a lot of the mint chocolate recipes are great for St. Patrick's Day. Hahaha, yes, I am already thinking ahead for upcoming holidays! I can't wait, especially for Valentine's Day! I love that holiday!

Today I woke up early to do my after holiday sale creeping. I had high hopes from last year but sadly this year I was a bit disappointed -- well somewhat. I love using after holiday sales to stock up on dog toys. I really love Ninja having a lot of toys but he also can rip up toys fairly quickly. And since Ninja has no clue (and probably wouldn't care) that he's playing with Christmas toys in the summer ;) it works perfectly. BUT this year there was nothing but a few things left :/ I was able to pick up a few really nice Christmas things like gift tags, ribbons, bows and wrapping paper. And they are so cute that I cannot wait till next year! AND I made the hubby promise that next year we could spend the holidays with my family!

If you remember, I love cookie bars because it's the fun of eating a cookie without all the scooping BUT I have never made a brookie!!! I love when I make something for the first time. These are super simple to whip up BUT if you want it even easier (like making these in less than 30 minutes) you can use a family size fudge brownie boxed mix. This will cut your prep time down significantly. These brookies have the same amazing fudgey goodness of brownies! Plus they have that awesome crunch of Oreos and the melty mint goodness of the Oreo filling.

MINT OREO BROOKIES 

Adapted from Averie Cooks

INGREDIENTS

Preheat Oven to 350F Degrees

1/2 c. unsweetened cocoa powder
1/2 c. all purpose flour
1 stick of butter, melted
1 large egg
1 c. packed brown sugar
1 tbsp. + 1 tsp. vanilla extract
1/4 tsp. of peppermint or mint extract
20 Mint Oreos, quartered

*to cut down on prep time you can use boxed brownie mix. 

DIRECTIONS

Line a 8 x 8 baking dish with aluminum foil. Grease aluminum foil with butter, shortening or cooking spray. This will help when removing bars from baking dish, allow for cooling, and easier, cleaner cutting into squares.

In a small bowl, sift and then whisk together cocoa powder and flour. Set aside.

In the bowl of a stand mixer fitted with whisk attachment, combine melted butter (slightly cooled as you don't want to cook the eggs), eggs, brown sugar, vanilla, and peppermint extract. Stir in dry ingredients and mix until just incorporated.

Remove from stand mixer and fold half of the Oreos into the batter. Transfer batter to baking dish and spread evenly using a spatula. Sprinkle the remaining Oreos evenly over the batter and then slightly press into the batter. Bake for 28-30 minutes or until inserted toothpick comes out clean. Allow to cool before cutting.

Enjoy,
Chika  

Mint M&M Cake Mix Bars

I have become addicted to a new show. Psych! I love when I can find a show on Netflix, because I become obsessed and when I have a free day; I end up streaming it all day long. When I've watched the show before, I was never a big fan but I think I must have seen all the wrong episodes, because it is a great show! So funny and I just love the character Gus! Do you watch it? or have any Netflix suggestions. Keep in mind, I tend to like forensic, crime-type shows. I don't know why? I'm thinking I have this secret, undercover dream to be in the FBI ;) Maybe, I could solve cupcake mysteries!

Actually I think my second to my ultimate dream of owning a bakery -- I would LOVE to be a food critic. Doesn't that seem like such a cush job? Don't get me wrong, I am sure it is really hard -- writing, dealing with angry people, eating food that may taste gross -- but doesn't the free and relatively, usually (hopefully) yummy food make up for it? I wonder if there is a food critic for only bakeries?!? That would be pretty awesome too! I'll keep sending out positive vibes for that dream to come true, feel free to send your own good vibes my way!

I'd like to consider myself a semi-real blogger :) And an actual self-trained baker/chef. But I have a confession. I love cake mix. I have used cake mix for cake, cupcakes, cookies and now bars! I have seen a few recipes online for cake mix bars, but never been bold to venture and try it, until now! And I think they came out pretty darn good. This recipe is perfect if you need to make something in less than an hour but still want something yummy and festive. It is a cinch to make! Plus, I put holiday mint M&Ms but you could always make these with other flavors (regular, mini, gingerbread, candy corn, etc.). Also, you could switch out the cake mix you use. Maybe you want vanilla? pumpkin spice? pineapple? The possibilities are endless! And amazing --fudgey mint goodness.

MINT M&M CAKE MIX BARS

Cake mix bars from Inside a BruCru Life

INGREDIENTS

Preheat Oven to 325F Degrees 

1 box of Devils Food Cake mix
1 egg
1 stick of butter, softened
1 tsp. vanilla
9.9 oz bag of mint M&Ms (or peppermint M&Ms)

DIRECTIONS

Line a 7 3/4 x 11 3/4 baking dish with aluminum foil. Grease aluminum foil with butter, shortening or cooking spray. This will help when removing bars from baking dish, allow for cooling, and easier, cleaner cutting into squares.

In the bowl of a stand mixer fitted with paddle attachment, sift in cake mix. Then stir in egg, butter and vanilla. Do not over mix. Remove from stand mixer and fold in half of the mint M&Ms.

Evenly press dough into baking dish. Sprinkle the remaining M&Ms evenly onto the top of the batter and gently press in. Bake for 35-40 minutes or until inserted toothpick comes out clean. Allow to completely cool before cutting into bars.

Enjoy,
Chika

Mint Oreo Crunch Cookies

I wanted to share some other fun things I have done while I was MIA. Another place I tried when in Houston was this place called Bombay Pizza. Ironically the hubby heard about this place while we lived in Houston but we were under the impression it was in the underground tunnels which are open Monday thru Friday from 9am-5pm. But we were wrong apparently :/ Being absurdly Sri Lankan, I love all things with curry, tandori, tikka, paneer, etc. :) Hahaha...what type of Sri Lankan, generally brown person, would I be if I did not?!? Well I told my cousin about this place when they moved here. And apparently they were interested enough to have gone...several times!

So when I went down to Houston, they took me there. I was sad because the hubby had wanted to go but he was not down visiting me that night. BUT no worries, I brought him my half of what I got...that way we could share in the experience! I know...corny...bu I love him so much! I ordered a pizza (they have rolls, pasta, etc.). For my toppings I chose tandoori chicken, tandoori panner (it's a cheese), and bombay sauce (a spicy curry type sauce) with mushrooms. I could have easily eaten an 8 inch pizza all by myself. Bombay Pizza was featured on Food Network's Best Thing I Ever Ate, how cool, right?!? And I know why...it was DELICIOUS! And it inspired me. I see me making an Indian pizza in the near future. I love cool twists and creation of fusion foods! First Fat Bao and now this!

The lighting was awful, so I'm sorry for the picture.

This was one of my more favorite recipes that I made. It had all the things that I love: Oreo, Chocolate and Mint! The hubby doesn't like mint, especially mint + chocolate (not sure if I've already told you guys). I think its weird...and I may have called him a weirdo. Okay, I love him, but I can still call him weirdo, right? Well the cookie was a soft chocolate pudding cookie, with a perfect mint Oreo crunch and then melted chunks of Andes in it. It's like the ultimate mint chocolate treat!

CHOCOLATE OREO MINT CRUNCH COOKIES

Inspired by Baker Girl

INGREDIENTS

Preheat Oven to 350F Degrees

2 c. of flour
1/3 c. cocoa powder (Hershey's Special Dark)
3.4-3.9 oz. chocolate pudding mix (dry)
2 tsp. baking soda
1 1/2 stick of butter, softened
3/4 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
12-15 mint Oreos, quartered
4.67 oz package of Andes, chopped (or Andes baking chips) 

DIRECTIONS

In a medium bowl, whisk together flour, cocoa powder, chocolate pudding mix and baking soda. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugars until fluffy, approximately 5-8 minutes. Next, mix in eggs, one at a time, followed by the vanilla. Then, add dry ingredients to wet ingredients, slowly mixing until just incorporated. Remove from stand mixer and gently fold in Oreos and Andes.

Line baking sheet with a baking mat, aluminum foil, parchment paper, or wax paper. Using a cookie scoop (or large spoon)- scoop out 1 1/12 inch cookie dough balls onto sheet (roll between between palms of your hands for a nice round shape). Space the cookies 2 inches apart on the lined baking sheet. Press down on each cookie to flatten, these cookies do not spread at all- so make sure to press down. Bake 8-10 minutes and let cool before serving (but not too much, melted Andes chocolate is delicious ;).

Enjoy,
Chika

Mint Truffle Crinkle Blossoms

Major....fail. I am probably the worse blogger in history. I do not seem to get the concept of blogging regularly, right? Let's join together and blame it on school. 1...2...3...OH SCHOOL, WHY MUST YOU INTERFERE WITH BLOGGING. Didn't it feel better to just admit it and get it out. I know for sure what my New Year's resolution will be. I have to say, I super duper try. I was planning on (1) doing a Thanksgiving Special (which could also be used for Christmas dinner) -- and that was a no-go and (2) 12-days of Christmas desserts, like I did for Halloween which also did not really work out too well. With the end of the semester & school...and well, life...these two months just flew by! The holiday season always sneaks up on me and then zooms by. 

BUT, it was not because I was not being a complete and utter klutz genius in the kitchen, because I sure have been baking and cooking. In fact I did make some Thanksgiving dishes AND a lot of Christmas dessert recipes that I have been wanting to share with you but after baking and cooking, I seemed to have failed at the most important part....blogging about it. So what have I been up to. Well, warning, it is pretty boring. My family came for Thanksgiving -- I had a blast showing them around, then I was caught up in wrapping up teaching my course, and then I went to Houston for a week to help my cousin who had a baby (cutie pie). And let me tell you (which if any of you are moms, I do not need to...) but babies are no joke! They are tiring BUT how stinkin' cute are they?!? Totally-worth-it. After watching a baby all day it came down to sleeping or blogging....and sleeping won.

Now onto the first holiday recipe! I wanted to do something different for my Christmas countdown and incorporate other desserts and not just cookies. I also wanted to include all the fun seasonal items I found at the grocery store. SoooOo...my countdown is more of a Christmas candy bar, dessert countdown (without the countdown so to say, because, well, I already failed). Okay...two words...MINT....TRUFFLE. I know right?!!? Which I learned in text speak is IKR! Yes, amazing. One of the desserts I grabbed up were mint truffle Hershey kisses...mmmm...mmm...good. And what better way to incorporate them, then in a traditional thumbprint (blossom) cookie...And there you have it...a perfect holiday dessert....mint...chocolate...crinkle....

MINT TRUFFLE CRINKLE COOKIE

Adapted from Bake at 350

INGREDIENTS

Preheat to 350F Degrees

1 1/2 c. all purpose flour
1 c. Hershey's special dark cocoa powder
1 1/2 tsp. baking soda
1 stick of butter, softened & cut into chunks
1 1/4 c. sugar
3 eggs
1 tsp. vanilla

1/2 c. powdered sugar
Mint truffle Hershey kisses

DIRECTIONS

In a medium bowl whisk together flour, cocoa, and baking powder. Set aside.

In the bowl of an stand mixer fitted with paddle attachment, cream together (on medium speed) butter and sugar until fluffy (about 5 minutes). Then add eggs, one at a time, followed by vanilla extract. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated (the dough will be very sticky).

Refrigerate dough for at least 1 hour (I know, I know...I hate when I have to do that too).  Place powdered sugar in a small, shallow bowl. Scoop out 1 1/2 inch-2 inch cookie dough balls into powdered sugar and gently roll the cookie dough ball through the powdered sugar to completely coat.

Line baking sheet with baking mat, aluminum foil or wax paper. Place coated cookie dough ball onto sheet, spacing the cookies 2 inches apart. Bake for 10-12 minutes. Immediately remove from oven and press a Hershey's mint truffle into the top center of each cookie. Let rest for 1 minute and then gently jiggle the cookie to make the Hershey kiss drop into a thumbprint.

Let cool for 5 minutes before transferring to cooling rack.

Enjoy,
Chika