Fudgy Chocolate Brownies with Green Sprinkles

Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the “Martha Stewart Baking Handbook.”

Ingredients:

• 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
• 12 ounces bittersweet chocolate, coarsely chopped
• 2 1/4 cups sugar
• 6 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• Green sprinkles, for topping

Directions:

1. Preheat oven to 350 degrees F. Butter a 13-by-19-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

Fudgy Mint Squares Recipe

48 Servings / Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients:

• 10 tablespoons butter, divided
• 3 ounces unsweetened chocolate, chopped
• 3 eggs
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon cornstarch
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon peppermint extract
• 4 drops green food coloring, optional
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream

Directions:

1. In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 15-20 minutes or until top is set.
3. In a large bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.
4. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
5. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein

Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1-1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon 2% milk
• 1/4 to 1/2 teaspoon mint extract
• 2 drops green food coloring
• Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
3. For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Truffle Football Cupcakes Recipe

18 Servings / Prep: 25 min. + standing

Ingredients:

• 3 ounces white chocolate coating, coarsely chopped, divided
• 2/3 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• 3 teaspoons vanilla extract
• 2/3 cup crushed granola cereal with oats and honey
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons shortening
• 2 cans (6 ounces each) vanilla frosting, divided
• Green paste food coloring
• 36 cupcakes of your choice

Directions:

1. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-seconds intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners’ sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
2. Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
3. Pipe frosting laces onto footballs. Tint remaining frosting green, using a 233 or 234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football. Yield: 3 dozen.

Pistachio Cupcakes

Yield: 24 (calories estimate: 250/cupcake)

Ingredients:

• 1 pkg white cake mix
• 1 pkg instant pistachio pudding mix
• 1 c. oil
• 3 eggs
• 1 c. club soda

Method:

1. Preheat oven to 350 degrees F. Mix all ingredients and beat at medium speed for about 5 minutes. pour batter into cupcake tins and bake for 18-22 minutes.

Frosting:

• 2 envelopes Dream Whip (in baking aisle)
• 1 1/4 C. cold milk (at least 2%)
• 1 pkg instant pistachio pudding mix

Method:

1. Combine milk and Dream Whip. Beat on high speed until peaks form. Add pudding mix and beat until thoroughly mixed. Spread on outside of cooled cupcakes and refrigerate.

Christmas Tree Meringues

Ingredients:

• 2 egg whites
• 125g caster sugar
• green food colouring
• edible star decorations (I purchased mine from the supermarket)

Method:

1. Preheat the oven to 120 degrees C. Beat egg whites soft peaks form. Gradually add the caster sugar until glossy, firm peaks form. Once the sugar has been incorporated, add the green food colouring until the desired colour is achieved.
2. Using a spatula, put the mixture into a piping bag with a star tip. Pipe the meringue onto lined baking sheets in a spiral motion to create a tree shape. I made the base of my spiral about 2cm in diameter. Leave enough room between each tree to allow for the meringues to spread slightly. Top each tree with a star decoration.
3. Bake in the oven for about 30-45 minutes (actual baking time will depend on the size of your meringues). If you like your meringues spongy and marshmallowly  in the center, bake for a shorter amount of time; if you like your meringues dry throughout, bake for a longer amount of time. When ready, turn off the oven and open the door slightly ajar and allow the meringues to cool completely in the oven.

Matcha Green Tea Shortbread Tree Cookies 

Ingredients:

• 2 1/4 cups all-purpose flour
• a pinch of salt
• 1 cup butter, cut into small pieces
• 2 1/2 tablespoons high quality matcha (green tea) powder
• 1/2 cup granulated sugar

Directions:

1. Whisk flour and salt together in a small bowl.
2. In a separate bowl, beat butter, matcha powder and sugar until light and fluffy.
3. Add about half of the flour, then mix on low speed. Gradually add remaining flour, mixing just until blended. The mixture should look crumbly; but if you squeeze it between your fingers, it will come together. Gather the dough into a large ball.
4. Roll out dough to 1/2-inch thickness between two pieces of parchment paper. Peel off top parchment paper.
5. Cut out as many cookies as possible using cookie cutter and place on cookie sheets 1-inch apart. Re-roll remaining dough and repeat until all of the dough is used up.
6. Preheat oven to 325 degrees F. Bake for about 15-17 minutes or until the cookies are dry and firm to the touch. The edges might just start turning brown.

Cheerios Christmas Trees

Prep Time: 45 minutes / Total Time: 1 hr 45 minutes / Makes: Makes 18 trees

Ingredients:

• 6 cups Honey Nut Cheerios cereal
• 6 tablespoons butter or margarine
• 4 1/2 cups miniature marshmallows
• Green food color
• Red cinnamon candies or sliced gumdrops

Instructions:

1. Line a cookie sheet with waxed paper.
2. Pour the cereal into a 4-quart bowl. Set the bowl aside.
3. Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
4. Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the mixture is evenly coated.
5. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.
6. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

Special Touch: Personalize the trees using Betty Crocker decorator icing (from 4.25-oz tube) and use as place cards. Use the icing to add a garland.

Nutrition Information:

1 Serving (1 Tree)

• Calories 120
  • (Calories from Fat 40),

• Total Fat 4 1/2g
  • (Saturated Fat 2g,
  • Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 120mg;
• Total Carbohydrate 20g
  • (Dietary Fiber 0g,
  • Sugars 12g),
• Protein 1g;

Minty Melting Moments

Makes 16 sandwich cookies

Ingredients:

• 1 cup whole wheat pastry flour
• 3/4 cup cornstarch
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (6 tbsp) Earth Balance vegan butter
• 2 tbsp full fat coconut milk
• about 6 drops natural green food coloring (plant based)

-

• 3/4 cup powdered sugar
• 1 tbsp pure vanilla extract
• 1 tsp peppermint extract
• granulated sugar for dipping

Filling:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup agave nectar
• a good pinch of sea salt
• 2 tsp pure vanilla extract
• 1/2 tsp peppermint extract

Method:

1. Preheat oven to 300 degrees F, and line 2 baking sheets with parchment paper.
2. In medium bowl, whisk together the flour, cornstarch, baking powder, and sea salt.
3. In a large bowl, beat butter, green food coloring, powdered sugar, vanilla, and peppermint extract until smooth, then beat in the flour mixture until well combined.
4. Roll the dough by rounded tbsp into balls.
5. Dip top half of balls into granulated sugar, and place on baking sheet, sugared side up.
6. Press down slightly with the bottom of a glass, and bake for 10 minutes until just set.
7. Cool completely on a wire rack. To make filling, whisk all ingredients together in a bowl until smooth.

Chocolate Avocado Cupcakes

adapted from MissAvacado.com

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 medium Mexican avocado, mashed well
• 3 large eggs
• 3/4 cup canola or mild olive oil
• 3/4 cup milk
• 1 Tbsp. vanilla

Method:

1. Preheat the oven to 375 degrees F and line 12 muffin tins (or 24 mini muffin tins) with paper cups.
2. In a large mixing bowl, sift flour, sugar, cocoa, baking powder and salt. In separate bowl combine the avocado, eggs, oil, milk and vanilla.
3. Add to the dry ingredients and mix with a rubber spatula until just combined; don’t worry about getting rid of all the lumps. Divide among the lined muffin tins, filling them almost full.
4. Bake cupcakes for 20 to 25 minutes or until cupcakes are springy to the touch. Tip the cupcakes in their tins to allow them to cool. Allow them to cool completely if you’re going to frost them.
5. Makes about 1 dozen cupcakes.

Avocado Frosting:

Ingredients:

• 1 ripe Avocado
• 2 tsp. lemon juice
• 4 cups (ish) icing sugar
• 1 tsp. vanilla

Method:

1. In a medium bowl, mash the avocado as much as you can; add the lemon juice and about a cup of icing sugar and beat with an electric mixer to get rid of as many lumps as possible. Add a couple cups of icing sugar and the vanilla and beat until as smooth as you can get it. Add more icing sugar until you have a spreadable frosting.
2. Use it immediately; it sets up pretty quickly. If you’re going to add sprinkles, do it quick or they’ll just roll off.