Thursday, October 7, 2010

Another Cashel Knock- out

Cash is getting to be known as the man with a plan. He gets it in his head what he wants to do and executes beautifully. Today he decided he wanted to do mint brownies...yum, why didn't I think of that?
We had various helpers kind of in and out throughout our session tonight. The biggest job was unwrapping all the peppermints and then crushing them. We broke through 2 ziploc bags during the crushing phase...a bit of a mess.

Lots of sugar in this recipe. SWEEEEEEET!

A little egg cracking drama, the Egg Cracking Queen briefly dethroned

Look at that minty batter!

Ymmy oooey gooey, the perfect Christmas brownie!

Peppermint Brownies
3/4 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/3 cups all-purpose flour
1 cup baking cocoa 1 teaspoon baking powder
1 teaspoon salt
3/4 cup crushed peppermint candy,
1 cup semisweet chocolate chips
1 tablespoon shortening

1. Line a 13-in. x 9-in. x 2-in. baking pan with foil; grease the foil and set aside. In a mixing bowl, beat oil and sugar. Stir in vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Set aside 2 tablespoons peppermint candy for garnish; stir remaining candy into creamed mixture. Spread into prepared pan.
2. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For glaze, melt chocolate chips and shortening in a microwave or heavy saucepan; stir until smooth. Spread over brownies; sprinkle with reserved candy.

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