Mojito Bars

March 21, 2017 8 Comments

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!These Mojito Bars have all the flavors of a mojito that you love in one gooey, chewy, delectable bar! This is such a fun twist on a classic lemon bar!

Do you ever need a change? I suppose that’s a really dumb question, because everyone needs a change every once in awhile.

But even me – Girl Who Generally Fears Change – needs a change every now and again.

Like, especially now… I am kind of dying for a pixie haircut. And lately I cannot get enough of pineapple salsa by Newman’s brand. WHAT IS HAPPENING TO ME.

And although lemon reminds me so much of springtime (or vice versa), I have already been-there, done-that with lemon bars and wanted something different. Something fresh and exciting. Like the pixie haircut of desserts.

So I made Mojito Bars. Natch.

These are just like lemon bars in construction but made with limes and mint, a pairing so heavenly they made a drink out of it. (Uh.. the mojito, in case you were wondering).

So basically, anatomically, they’re made with the same shortbread-y crust as a classic lemon bar. Partially bake that sucker, then pour on the filling which consists of lime juice & zest, some eggs, sugar, a splash of milk, and rum-soaked mint leaves. *record scratch* RUM-SOAKED MINT LEAVES, Y’ALL. Or if you want to keep these booze-free (who are you?), rum-extract-soaked mint leaves.

HALLELUJAH.

Bake ’em up until they’re just about set, then chill them. I know, total buzzkill BUT totally necessary to make sure they cut evenly and prettily. Otherwise you’ll have a mojito hot-mess on your hands. Which, ironically is my nickname when I drink too many mojitos. ANYWAY.

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!Then eat them by the pool or while sunbathing or just eat them inside curled up by the fire because it’s still blizzard-ing in some states and this will be your one-way ticket to paradise.

BRB, Mojito-ing everything!

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!*adapted from Gold Medal Flour

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Mojito Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Mojito Bars have all the juicy flavors of mojitos you love in a gooey, chewy, irresistible bar form! A fun twist on the classic lemon bar!
Ingredients
  • FOR THE CRUST:
  • ¾ cup salted butter, softened
  • ½ cup powdered sugar
  • 1 & ¾ cups all-purpose flour
  • FOR THE MINT:
  • 3 Tbsp light rum OR 1 tsp rum extract + 3 Tbsp water
  • 16-20 mint leaves, roughly chopped
  • FOR THE FILLING:
  • 4 eggs
  • 1 & ½ cups granulated sugar
  • ¼ tsp salt
  • ¼ cup all-purpose flour
  • Zest of two limes
  • ⅔ cup lime juice
  • 2 Tbsp milk
  • 1-2 drops green food coloring, optional
  • Additional powdered sugar for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside briefly.
  2. Combine the butter, powdered sugar, and flour together with an electric mixer until a soft dough comes together. Press the dough evenly into the prepared pan. Bake for approx. 8-10 minutes.
  3. While crust pre-bakes, steep the mint. Combine the rum and mint leaves (or, if using rum extract, rum extract, water, and mint leaves) and steep in a bowl while the crust bakes. Then make your filling: In a medium bowl, whisk together the eggs, sugar, flour, and salt until creamy and pale yellow. Whisk in the lime zest, juice, and milk, followed by the green food coloring, if using. Lastly, strain the mint leaves and add the liquid from the mint leaves to the filling mixture, stirring to combine.
  4. Pour the filling evenly over the crust and return to the oven. Bake for an additional 20-25 minutes or until the center is just about set - if it jiggles a little, that's okay, but it shouldn't be sloshing in the pan. Remember, do not over bake these! Cool the bars in the pan completely, then refrigerate for at least 1-2 hours before cutting for cleaner squares. Garnish with additional powdered sugar, if you'd like.
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These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional!The rum-soaked mint leaves really add a lovely minty punch to these zesty, bright and tart lime bars and are a MUST in a mojito!! I hope you love this fun twist!

These MOJITO BARS are like classic lemon bars but with a lime & mint twist! A buttery shortbread crust topped with a fresh lime and rum-soaked mint curd, baked to perfection! Tastes JUST like a classic mojito, beach optional! Have a super sweet day!

xo, Hayley

 

 

 

Filed Under: Bars, Everything!, Mint

Mint Oreo Truffle Brownie Bombs

January 5, 2017 4 Comments

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! Mint fans will love these Mint Oreo Truffle Brownie Bombs! A creamy, no-bake mint Oreo truffle filled with chopped Andes mints, wrapped in fudgy brownies and coated in chocolate. Decadent, minty goodness!

You guys… I have a problem.

A novel-buying problem.

No, not like an original buying problem. Like a novelBOOK buying problem. It’s getting a little out of hand. And by ‘a little’, I mean I’m buying like 3 or more a day since Christmas.

I now have 20 novels to read once I’m done writing my book (which should be supersuper soon!). All novels I’ve never read before and didn’t know existed because: I haven’t read a book in a year.

EEP.

I know, I know. How horrible, right? I’m an English major, a two-time author and a food writer and I haven’t read a book in a freakin’ year. But in my defense, I’ve been writing TWO books in one year, plus my blog, which is a lot of writing, FYI.

But I have read magazines! Lots of them. So at least I’m not a total ingrate, right? (Tell me I’m not pleasepleaseplease).

So I’m making up for lost time and that new book smell by buying ALLTHEBOOKS on Amazon and reading them front to back from here until Christmas again. So if you have a good book recommendation, leave it in the comments! (FWIW, I like ‘harder’ books – ones about addiction, marital troubles, troubled teens, you name it. Hard issues.)

Anyway! Now let’s talk about these Mint Oreo Truffle Brownie Bombs which you need to read about and then promptly MAKE.

A few months ago, I posted these Oreo Truffle Brownie Bombs and everyone seemed to go gaga for them, so I knew I had to do a fun spin with another Oreo flavor. Enter: the Mint Oreo Truffle.

Made with the Mint Oreos and ground up bits of Andes mints inside(!!) they are delightfully minty and SO EASY to make. Seriously, if you are or if you know of a mint lover, these are next on your list. Promise me?

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! And I know it’s *too soon* to talk about Valentine’s Day, but hear me out: I’m a food blogger, which means I gotta start cranking out V-Day recipes in early January in order for them to get traction, get seen, get pinned, etc. in time for February. SO, that said – these would make an awesome Valentine’s Day gift for your sweetie!

Now if you need me, I’ll be reading!

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve!

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Mint Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 22-24
 
These Mint Oreo Truffle Brownie Bombs are delightfully minty, super chocolaty and a cinch to whip up. Impress your guests with these over the top truffles!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) MINT Oreo cookies, finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 tsp mint extract, divided
  • 1 cup Andes mint chips, plus ⅔ cup for garnish
  • 1 pkg chocolate almond bark (such as CandiQuik)
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Mint Oreo truffles. In a large bowl, combine the Mint Oreo crumbs, cream cheese, and ½ tsp mint extract with a rubber spatula until blended and moistened; fold in 1 cup of the Andes mint chips. Roll Tablespoon-sized balls of Mint Oreo truffles and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted; gently fold in the remaining mint extract. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Andes mint chips, if desired.
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These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! Minty, chocolaty, fudgy goodness wrapped in one bite-sized morsel of heaven. You’re welcome!

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! Have a super sweet day!

xo, Hayley

Filed Under: Brownie Bombs, Brownies, Candy, Chocolate, Christmas, Cookies, Everything!, Holiday, Mint

Peppermint Bark Cheesecake Bars

December 19, 2016 Leave a Comment

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!These Peppermint Bark Cheesecake Bars are such a fun new way to enjoy the season’s favorite sweet: peppermint bark!

So have you noticed nowadays during Christmas season, everything is peppermint barkified?

And now here I am, giving you more peppermint barkified treats. I’m not sorry.

But I think those peppermint bark purveyors are onto something: the stuff is seriously addictive, and nothing seems more wintry and delicious this time of year than the good ol’ P.B. (That’s not peanut butter, just FYI).

I got the idea to make this cheesecake from The Cheesecake Factory because they have their own version of this P.B. goodness in the restaurant this time of year. When I took a bite, it was like heaven’s gates opened and angels sang – seriously life-changing.

But if your Cheesecake Factory is like mine, it’s a little pricey, AND it’s smack dab in the middle of the biggest mall in the area. Which means it’s smack dab in the middle of the worst parking lot in the area. During Christmas. I’ll let you figure it out.

So clearly jumping in the car, braving the crowds and finding a parking spot just for a piece of peppermint bark cheesecake isn’t in the cards. So I resorted to making my own… and I’m glad I did!

This comes from my Perfect Cheesecake Bars recipe, which I recommend you make if you’ve never tried it. Honestly, I prefer making cheesecake bars over an entire pan of cheesecake because A) they’re so much easier, and B) portion control! But if you’re a cheesecake connoisseur and prefer big ol’ pans of cheesecake, go ahead and make this into a larger cake. Just don’t blame me when you face plant the entire thing.

And since it’s less than a week to Christmas, you have plenty of time to make a test batch to enjoy before the big day! YOU’RE WELCOME.

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!

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Peppermint Bark Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Peppermint Bark Cheesecake Bars are my new favorite seasonal treat! Creamy, silky-smooth and packed with peppermint bark flavor and pieces in every bite!
Ingredients
  • FOR CRUST:
  • 20 Oreo cookies, finely crushed into crumbs
  • 5 Tbsp butter, melted
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, at room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • ⅓ cup sour cream
  • 1 cup chopped peppermint bark pieces
  • Whipped cream, crushed candy canes and peppermint bark pieces for garnish, optional but recommended
Instructions
  1. Preheat your oven to 325 degrees F. Line an 8x8" or 9x9" square baking pan with foil, extending the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, combine the Oreo cookie crumbs and melted butter, stirring until moistened. Press into the prepared pan in an even layer. Bake for 12 minutes. Remove from oven, but keep oven on.
  3. In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla and peppermint extracts, beating well. Lastly, add in the sour cream and beat well. Fold in the peppermint bark pieces.
  4. Pour the cheesecake filling into the crust and continue baking for 35-40 minutes or until the center is just about set and not sloshing around in the pan; if it jiggles a little, that's okay. Cool completely, then refrigerate for at least 3 hours before cutting into bars.
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These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!Creamy, smooth and studded with real peppermint bark pieces, this cheesecake may be my new favorite flavor!

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas! Have a super sweet day!

xo, Hayley

Filed Under: Bars, Candy, Cheesecake, Chocolate, Christmas, Everything!, Holiday, Mint

Peppermint Bark Swirled Fudge

December 14, 2016 3 Comments

This Peppermint Bark Fudge is such a simple dessert to whip up during the holidays! Soft, chewy, creamy, melt-in-your-mouth chocolate and vanilla swirled fudge with crunchy peppermint bits on top. A must make for a holiday party or cookie tray! Attention all peppermint bark lovers! This Peppermint Bark Swirled Fudge is the ticket to sweet peppermint perfection. Swirled chocolate and white chocolate fudge topped with crunchy candy cane pieces and peppermint chips!

I’ll admit: I’m a peppermint bark freak.

You could peppermint barkify just about anything and I’d inhale it as if my life depended on it. And in a way, my life kind of does depend on peppermint bark: it’s one of my favorite seasonal treats by far.

And so I got to thinking: I don’t have a whole lot of fudge recipes on my blog, and I don’t have a ton of peppermint bark recipes either.

That ^^ is precisely when the lightbulb moment happened. And the rest is blissfully delicious peppermint bark history.

This fudge has two layers swirled together: a chocolate layer, and a white chocolate peppermint layer. It’s super simple to make, because my fudge recipe is a no-brainer. Simply melt some chocolate chips and sweetened condensed milk together, add some extract and voila. DONE. No joke!

This Peppermint Bark Fudge is such a simple dessert to whip up during the holidays! Soft, chewy, creamy, melt-in-your-mouth chocolate and vanilla swirled fudge with crunchy peppermint bits on top. A must make for a holiday party or cookie tray! Layer ’em up in a greased and foiled pan and let them set, which is by far the hardest part of the recipe. But if you practice patience with this recipe, I promise it’ll pay off big time!

Happy Fudge-Making! (Er, that sounds weird. Nevermind).

This Peppermint Bark Fudge is such a simple dessert to whip up during the holidays! Soft, chewy, creamy, melt-in-your-mouth chocolate and vanilla swirled fudge with crunchy peppermint bits on top. A must make for a holiday party or cookie tray!

5.0 from 1 reviews
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Peppermint Bark Swirled Fudge
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 36
 
This Peppermint Bark Swirled Fudge is such a treat this time of year!
Ingredients
  • FOR CHOCOLATE FUDGE:
  • 1 (12 oz) pkg semi-sweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • FOR WHITE CHOCOLATE FUDGE:
  • 1 (12 oz) pkg white chocolate/vanilla chips
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp peppermint extract
  • 1 cup peppermint baking chips (such as Andes)
  • ½ cup crushed candy cane pieces
Instructions
  1. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Set aside.
  2. In a large saucepan, melt the chocolate chips and condensed milk together over medium-low heat, stirring and folding it constantly until melted and smooth. Mixture will be quite thick. Whisk in the vanilla extract and pour the fudge in the bottom of the prepared pan, smoothing it into an even layer. Set aside.
  3. In another large saucepan, melt the white chocolate chips and condensed milk together over medium-low heat, stirring and folding it constantly until melted and smooth. Mixture will also be thick. Whisk in the peppermint extract and pour the vanilla layer over the chocolate layer slowly. Using a butter knife, swirl the fudge layers together. Immediately top with the peppermint baking chips and crushed candy canes.
  4. Refrigerate for at least 3 hours or until set before cutting into squares.
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This Peppermint Bark Fudge is such a simple dessert to whip up during the holidays! Soft, chewy, creamy, melt-in-your-mouth chocolate and vanilla swirled fudge with crunchy peppermint bits on top. A must make for a holiday party or cookie tray! Minty, soft, chewy and melt-in-your-mouth with crunchy bits of peppermint on top…. this fudge is out of this world amazing! Give it a try and let me know what ya think 🙂

This Peppermint Bark Fudge is such a simple dessert to whip up during the holidays! Soft, chewy, creamy, melt-in-your-mouth chocolate and vanilla swirled fudge with crunchy peppermint bits on top. A must make for a holiday party or cookie tray! Have a super sweet day!

xo, Hayley

 

Filed Under: Candy, Chocolate, Christmas, Everything!, Fudge, Holiday, Mint, No-Bake

Brownie Brittle Peppermint Bark

December 8, 2016 Leave a Comment

Brownie Brittle Peppermint Bark is a unique spin on classic bark candy! Dark chocolate, crisp brownie brittle pieces, white chocolate and lots of crunchy peppermint candies combine to make this EASY holiday favorite! This Brownie Brittle Peppermint Bark is a fun twist on a classic! Instead of solid chocolate, this special bark has a BROWNIE BRITTLE filling and is topped with lots of crushed candy canes. A triple dose of chocolate in one addictive and easy bark!

Can we talk minor pet peeves for a moment?

(I know, sorry. If you don’t want to hear me whine and cry, keep scrolling. And don’t complain about having to scroll, because I do not care. Thanks!)

When people I don’t know find out I have a food blog, naturally they have some questions. Those questions usually are:

How are you not 3457743 pounds?

Do you sell your stuff?

So… how do you even make money?

To which I happily reply:

I honestly do not know.

No, because in the pictures I take, you only see the nice few goodies. The rest are lop-sided, ugly, crackly, messy whatever. Or edge pieces, which I generally hate photographing. Little known secret.

I make money through a variety of sources. Namely, working with brands and through ads on my blog.

I really do not mind answering these questions; admittedly, my job is kind of odd because making money off of a website is still kind of a foreign concept. But what I do mind is when people think because I work from home that my job is just a “cute little hobby” or I can dog-sit for people who live two towns over or I sit around watching Real Housewives all day long.

Um. Not quite.

Yes, I do usually watch the newest Real Housewives episode on my lunch break, which I take later in the day since I can’t step away from the kitchen on recipe days, or away from the camera on photo shoot days. Sure, I could set a doctor’s appointment in the morning when everyone else is at their job, and yes, I sometimes have the entire Target to myself on weekday early afternoons. BUT, I still work. And like, a lot of work.

Work never ends, but you know what? I love it. And you know something else? It was a hobby… but now it’s a full-time job. And I am SO blessed and flummoxed that I can do this as a full-time career. But no, I cannot watch your dog all day long, I cannot run and get your prescriptions from the pharmacy, I cannot sit all day long watching soap operas (as much as I’d love to). Even though I wear yoga pants and slippers most days for “work”, I’m still working.

Phew. That was cathartic.

Now that that’s out of the way, can we talk about my latest career move? Turning Brownie Brittle into PEPPERMINT BARK!!

Brownie Brittle Peppermint Bark is a unique spin on classic bark candy! Dark chocolate, crisp brownie brittle pieces, white chocolate and lots of crunchy peppermint candies combine to make this EASY holiday favorite! This is a genius call on my part, I have to say. You’ve (I’m sure) seen Oreo peppermint bark, or the like. That’s fine and dandy, of course. But adding Brownie Brittle to the candy is a total GAME CHANGER.

And so, so exceptionally easy.

Make it today and thank me later!

Brownie Brittle Peppermint Bark is a unique spin on classic bark candy! Dark chocolate, crisp brownie brittle pieces, white chocolate and lots of crunchy peppermint candies combine to make this EASY holiday favorite!

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Brownie Brittle Peppermint Bark
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 6-8
 
This Brownie Brittle Peppermint Bark is a GAME CHANGER!! Triple the chocolate with tons of peppermint, it's a holiday must-have with a fun twist.
Ingredients
  • 1 (10 oz) pkg Ghirardelli dark chocolate melting wafers (in the baking aisle. If you cannot find these, substitute with a package of candy coating, like CandiQuik or Almond Bark)
  • 1 pkg Brownie Brittle
  • 1 (10 oz) pkg Ghirardelli vanilla melting wafers (see Note above)
  • 2 cups candy cane pieces
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In two medium bowls, melt the melting wafers separately according to package directions or until smooth and melted.
  3. Pour the dark chocolate in an even layer on the prepared baking sheet. Immediately top with pieces of the Brownie Brittle. Pour the white chocolate over the Brownie Brittle chocolate layer and spread out to the edges to coat the brittle completely. Immediately top with a liberal amount of candy cane pieces.
  4. Allow the bark to set at room temperature for about 30 minutes or in the fridge for about 15 minutes before cutting into pieces.
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Brownie Brittle Peppermint Bark is a unique spin on classic bark candy! Dark chocolate, crisp brownie brittle pieces, white chocolate and lots of crunchy peppermint candies combine to make this EASY holiday favorite! So easy, so fantastic, so pepperminty and perfect for the holiday season!

Brownie Brittle Peppermint Bark is a unique spin on classic bark candy! Dark chocolate, crisp brownie brittle pieces, white chocolate and lots of crunchy peppermint candies combine to make this EASY holiday favorite! Have a super sweet day!

xo, Hayley

 

Filed Under: Brownies, Candy, Chocolate, Christmas, Everything!, Holiday, Mint, No-Bake

Easy Homemade Peppermint Patties

December 2, 2016 5 Comments

These Homemade Easy Peppermint Patties should end up on your holiday table this Christmas! Simple mint and chocolate-coated candy made with only 6 ingredients you probably have at home! Peppermint patties are a quintessential Christmas treat! These Homemade Peppermint Patties are fantastic and SO easy! You’re only 6 ingredients away from having a homemade treat that’s great for gift-giving and makes a big batch!

You guys.

I am DONE with my book!

Well… done with the baking and photo portion of my book.

I still have ALLTHEWRITING to do. And believe me, it’s a lot of writing. So if you may hear crickets around here for a little bit of time because I’m trying to juggle cookbook author/blogger/human being and it ain’t easy.

BUT, I’m obviously still going to bringing you ample fabulous holiday desserts. Natch. Because I love ya and it’s the holidays, AKA Hayley’s Prime Time. I live for this time of year!

So: enter these Easy Homemade Peppermint Patties. I know there’s gonna be some wise guy saying it’s easier to buy and unwrap peppermint patties and call them homemade. Congratulations. You have worked the system. But for the rest of us who enjoy baking, creating and living a true life, there’s this recipe. So if you’re going to comment that, I’ll spare you your brilliant comment and say it here: Yes, you could buy peppermint patties at the store, unwrap them and pretend they’re homemade. Go for it, I’m not the boss of you.

BUT BUT BUT! These are better. Seriously.

There’s something so delicious about these melt-in-your-mouth mints. Maybe it’s the fact that they’re easy to make or because homemade stuff is usually better, but I think these would make a wonderful addition to your Christmas gift-giving, whether you place ’em alongside homemade cookies or wrap them in cute bags for neighbors. Again, I’m not the boss of your life or anything, but…

These Homemade Easy Peppermint Patties should end up on your holiday table this Christmas! Simple mint and chocolate-coated candy made with only 6 ingredients you probably have at home! To make these bad boys, simply beat the living daylights out of some butter, corn syrup, peppermint and vanilla extracts. Then beat in some powdered sugar. Well, a lot of powdered sugar. Roll them into balls and gently press them down into discs on a parchment-lined baking sheet. Freeze them briefly, then whip up some smooth chocolate and dip them all! If you’re feeling fancy, top some off with crushed mints – I used candy canes – or even chocolate sprinkles. Live your life!

Be a wise guy and make ’em!

These Homemade Easy Peppermint Patties should end up on your holiday table this Christmas! Simple mint and chocolate-coated candy made with only 6 ingredients you probably have at home! *adapted slightly from here 

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Easy Homemade Peppermint Patties
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 40-50
 
These Easy Homemade Peppermint Patties are so wonderful! They make a ton and are great for giving holiday gifts.
Ingredients
  • ¼ cup unsalted butter, softened
  • ⅓ cup light corn syrup
  • 1 & ½ tsp peppermint extract
  • ½ tsp vanilla extract
  • 3 cups powdered sugar
  • 1 pkg (16 oz) chocolate candy coating (such as CandiQuik)
Instructions
  1. Line a baking sheet with parchment paper and set aside briefly.
  2. In the bowl of a stand mixer, beat the butter, corn syrup and extracts together on medium-high speed for 3 minutes or until fluffy and well combined. Beat in the powdered sugar slowly to incorporate, then on high until completely blended.
  3. Roll a teaspoon or so of dough in your hands to form a ball and place on the baking sheet. Repeat with remaining dough, then with your fingers, gently press down to form a patty. Freeze the patties for about 30 minutes or until firm.
  4. Melt the candy coating according to package directions until smooth. Dip the peppermint patties into the chocolate using a fork and allowing excess chocolate to drip off. I like to dip the fork tines in the chocolate before dipping to ensure the sticky patty doesn't stick to the fork's tines. Gently push the coated patty off of the fork using a toothpick and, if using a garnish, sprinkle while the chocolate's wet.
  5. Allow patties to set before serving.
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These Homemade Easy Peppermint Patties should end up on your holiday table this Christmas! Simple mint and chocolate-coated candy made with only 6 ingredients you probably have at home! Smooth, melt-in-your-mouth mint & chocolate patties of goodness! I love these little guys!

These Homemade Easy Peppermint Patties should end up on your holiday table this Christmas! Simple mint and chocolate-coated candy made with only 6 ingredients you probably have at home! Have a super sweet day!

xo, Hayley

Filed Under: Candy, Chocolate, Christmas, Everything!, Holiday, Mint, No-Bake

No Bake Grasshopper Pie

June 29, 2016 4 Comments

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! This No Bake Grasshopper Pie is phenomenal! Creamy, light & fluffy and packed with delectable mint flavor and rich chocolate!

So I’m in a rut.

I used to love cooking dinner for my family every night. I would spend hours researching recipes on different websites and poring through cookbooks and cooking magazines just to find the perfect recipes to add to my weekly dinner plans.

I did this since I was fourteen years old. Now I’m 25. So yeah, I’m a little sick of cooking dinner after doing it for a decade.

And I love my family to pieces, but sometimes they can be a tad dramatic when it comes to the whole dinner thing. Like, say, if I don’t have plans for dinner that evening, they’ll pout around the house and sigh audibly and continually ask me, “so we don’t have dinner plans?” phrased in different ways until I finally crack and start cooking Kraft Mac & Cheese for them.

Or when I say it’s “fend for yourself” night which, is pretty self-explanatory if you ask me, they’ll take one look in our pantry, overfloweth with food, and decide that they can’t be bothered to cook anything or even make a bowl of cereal. Or they’ll complain that they’re having cereal for dinner. Um, have y’all HAD cereal? It’s the BEST. I freaking love nights when I have cereal for breakfast. And in case you were wondering, no, our cereal isn’t gross stuff like bran cereal or unsweetened flakes, puffs or pops – it’s the sweet, good stuff like Cap’n Crunch, Fruity Pebbles and Cinnamon Toast Crunch. AKA, all the things a good dinner make.

It’s gotten to the point where I literally dread 3-4pm because that’s when the questions start coming. Most days I just want to scream, make your own dinner!! and then start drinking boxed wine because I’ve reached the point in my life where I’m having a quarter-life crisis. But I suck it up and make them complicated dishes like Lil Smokies with Kraft Mac, or grill bratwursts, or boil pasta because I’m a good person and I’m in denial about my quarter-life crisis. Also because admitting to them that I’m so over cooking dinner every night is something I don’t feel like arguing about. Adulting is hard; I don’t know how you Moms and Dads and husbands and wives do it every day for eternity for your family/kids/etc.

BUT ultimately, I think this is a screaming wake-up call that I need a vacation badly because I’m hot and cranky and want to shove my face in a stack of magazines for a week. So if y’all know of a place where I can have someone else cook me dinner for a week, I’d love to know.

ANYWAY. Let’s talk about this No Bake Grasshopper Pie! It is a classic dessert that I’ve revamped a little so it’s extra delicious, super easy, but still impressive. Definitely something you want to make if you’re in a rut, too!

It’s creamy, light, fluffy and packed with amazing mint flavor and crushed Mint Oreo pieces. Then I topped it with a silky chocolate ganache and more crushed Oreos because, duh. The whole thing is refrigerated until set, so there is some waiting time – plan accordingly! But ultimately, if you’re on the hunt for an easy pie to take to a backyard BBQ or summer pool party, this is it!

Enjoy!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for!

5.0 from 1 reviews
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No Bake Grasshopper Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This easy and classic Grasshopper Pie is wonderful! Creamy, smooth, fluffy and light, it's bursting with mint flavor and Oreo cookie pieces!
Ingredients
  • 1 prepared Oreo cookie pie crust
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • ½ cup sugar
  • ½ tsp mint extract
  • 3-4 drops green food coloring
  • 1 (8 oz) pkg Cool Whip, thawed
  • 16 Mint Oreos, divided
  • ½ cup semi-sweet chocolate chips
  • 4 Tbsp heavy cream
Instructions
  1. In a large bowl, beat together the cream cheese, sugar and mint extract until smooth, about 1 minute. Beat in the green food coloring until your desired shade of green has been achieved. Fold in the Cool Whip until completely combined. Set aside briefly.
  2. Put 10 of the Mint Oreos into a gallon-size plastic bag, seal out the air, and smash the Oreos until they resemble coarse crumbs. You want itty bitty pieces - nothing huge and chunky. Fold the crushed Oreos into the mint filling.
  3. Spread the filling into the prepared pan gently. Set aside. In another medium size microwaveable bowl, combine the chocolate chips and heavy cream. Heat on HIGH power for about 15 seconds. Stir, then heat again for another 10 seconds. Stir until smooth. Pour the ganache over top of the pie, and spread out to the edges.
  4. Using the same plastic bag, crush the remaining Mint Oreos until they are coarse crumbs. Sprinkle the crumbs on top of the ganache layer. Refrigerate the pie for at least 3 hours or until set.
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This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! I think you guys are going to love this simple, classic pie!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! Have a super sweet day!

xo, Hayley

Filed Under: Cheesecake, Chocolate, Everything!, Mint, No-Bake, Pie

Peppermint Shortbread Cookies

December 10, 2015 2 Comments

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.This recipe is such a cinch to whip together, you guys!

Which is awesome, since the holidays are upon us and no one has any time.

Seriously? All my time is sucked away into never never land. I wake up and it’s practically a new month already, and here we are getting ready for Christmas!? Craziness.

If you’re anything like me, you’re probably already dreaming up your holiday cookies to hand out to neighbors and friends, or looking for a cookie recipe to take to a party or swap. Friends, this couldn’t be an easier recipe for you and it tastes amazing. I know I say that about a lot of recipes, but this truly is and I think you’ll agree.

It starts with Krusteaz Shortbread Cookie Mix, which you can find at any grocery store (I buy mine at Walmart). Simply add butter and peppermint baking chips and you’re good to go. No dough chilling, no measuring ingredients. Simple, fast, wham bam. Bake ’em up and then when they’re cool, decorate them with melted white chocolate and a sprinkling of festive and pepperminty candy cane pieces. Not only do they add a wonderful crunch and coolness to the cookies, but they’re pretty too 🙂

These Peppermint Shortbread Cookies could not be simpler to whip up! They start with a mix and are jazzed up with the addition of cool peppermint chips and a healthy drizzle of white chocolate.I know you’ll love them as much as my family did, so be sure to visit the Krusteaz website to GET THE RECIPE HERE!

Happy Baking!!

xo, Hayley

Filed Under: Christmas, Cookies, Everything!, Holiday, Mint

Chocolate Peppermint Ganache Pie with Back to Nature

December 7, 2015 6 Comments

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! I am sooo excited about this Chocolate Peppermint Ganache Pie, you guys.

It is divine.

Crunchy chocolate cookie base. Smooth-as-silk chocolate ganache filling. Crisp and minty peppermint pieces adorn the top. And all together? It’s pure bliss, y’all.

This Chocolate Peppermint Ganache Pie is extra special, too. It’s made with real ingredients (well, except for the candy canes) and the chocolate cookie crust is made with Back to Nature Classic Creme Cookies.

Have you heard of Back to Nature before? For over 50 years they’ve created foods with ingredients inspired by nature to create great-tasting products that are simply delicious, simply good. I know what you’re thinking – cookies? But these cookies are made without high-fructose corn syrup making them a better choice when it comes to cookies, and the perfect choice in making this crust!

Back to Nature Cookies

Chocolate Peppermint Dipped Shortbread CookiesBack to Nature also has a lineup of crackers, nuts, granola and more, including these delicious Shortbread Cookies which contain no high fructose corn syrup or hydrogenated oils and they’re made with organic wheat flour and organic butter, so you can feel good about eating them 🙂 I decided to dip the shortbread cookies in chocolate almond bark and sprinkle them with candy cane pieces for a festive accompaniment to this ultra rich chocolate ganache pie. Cookies and pie? Always a smart choice. Hey, it’s the holidays. I’ve already busted out my fat pants and made amends with elastic waistbands until January 1.

Now can we talk about this pie?! It’s outrageous, people. Made with twelve ounces of semi-sweet chocolate, heavy cream, a splash of vanilla and some butter, it’s pure deliciousness. The candy cane pieces add such a festive pop of color and crunch to this rich and smooth pie, so don’t think about leaving them out! And if you want more peppermint flavor, feel free to add a splash of peppermint extract into the chocolate mixture before pouring it over the crust.

Now who’s hungry?!

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! *adapted from my Double Chocolate Ganache Pie recipe

5.0 from 1 reviews
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Chocolate Peppermint Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 12-16
 
This Chocolate Peppermint Ganache Pie is outrageous! Smooth as silk, rich and decadent, it's the perfect holiday dessert to finish any meal.
Ingredients
  • 1 box (12 oz) Back to Nature Classic Creme Cookies
  • 5 Tbsp butter, melted
  • 12 oz (3 pkgs) Baker's Semi-Sweet Chocolate, roughly chopped into small pieces
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • About ½ cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the cookie crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Sprinkle with candy cane pieces. Refrigerate for approx. 2-3 hours or until set before cutting into slices.
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This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! For more information about Back to Nature products, be sure to visit them on Facebook!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Back to Nature products to create this recipe. All opinions are 100% my own and I was compensated for this post.

 

Filed Under: Chocolate, Christmas, Everything!, Holiday, Mint, Pie

No-Bake Peppermint Mocha Brownies

December 2, 2015 5 Comments

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!I am the worst driver in all the land.

Not like the worst at driving, but the worst at driving patiently.

I am the most impatient driver in all the land is more accurate.

And patience? I have none.

Like, whenever I see someone texting and driving, I freak out. I want to scare them so bad to make them not text and drive anymore, so I’m thinking of making a gigantic dummy filled with newspaper or bubble wrap and throwing it in front of their car when they least expect it. That should give ’em a good scare, right?

And when I know they’re texting in front of me, I become a living, breathing devil woman. If the light turns green and there’s any pause no matter how small, I’ll honk at them. If I can tell they’re texting while driving because they break every 15 seconds, I’ll honk at them and flip them off. And bear in mind that none of this is done quietly, as I am usually screaming obscenities and wishing ill on them while driving too.

On a quick two mile jaunt to the store, at least five drivers are called idiots – or worse – by my mouth. I am the road rage driver, and I fully admit to it.

But my least favorite offense while driving? People not pulling up to the line, to the next car, whatever. When there’s a car’s-length space in between cars, it drives me bananas. BANANAS, PEOPLE. I’ll scream and beat my steering wheel and if possible, I’ll swoop in front of them. I want them to get mad – at themselves – for leaving such a huge space that someone swooped in front of them. I want to be that asshole. Because if it teaches someone a lesson on how to not be a crappy driver, then I am willing to be honked at and considered a jerk.

So the moral of the story is, I like driving alone because my road rage is intolerable to other people, and it worries my mom that I honk my horn so much. She thinks I’m going to piss off the wrong person and they’ll pull a gun on me and shoot me through my drivers window, but I say, bring it on, homeboy. Believe me, my road rage is much scarier than any weapon.

Oh, and it should go without saying that while my road rage may be stark-raving mad, it doesn’t mean I’m an unsafe driver. I keep my eyes on the road at all times, am hyper-aware of my surroundings, and never text and drive. I’m just vocal. And if you leave a gigantic, inconvenient-to-everyone-else-sized gap in between your car and the next, chances are I’m going to swoop in to prove you a point. So don’t shoot me 🙂

Anyway, let’s talk about these No-Bake Peppermint Mocha Brownies. They’re my new favorite treat for the holiday season! Chewy, ultra fudgy and topped with a smooth-as-silk chocolate ganache, they’re the perfect accompaniment to your holiday baking tray or cookie exchange party. I couldn’t get over how fudgy they are!

Best of all, they’re no-bake, which means you can save your oven space for something else. I know how precious oven space is around this time of year 😉

They’ll make you go mad – in a good way!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!*adapted from 100 Best Cookies magazine 2012

5.0 from 1 reviews
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No-Bake Peppermint Mocha Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 16
 
These ultra fudgy, super chewy Peppermint Mocha Brownies are perfect for your holiday cookie tray! Sweet and rich, they're also no-bake, saving your oven for something else!
Ingredients
  • ½ cup evaporated milk
  • 1 Tbsp espresso or instant coffee crystals
  • 2 cups semi-sweet chocolate chips, divided
  • 1 cup marshmallow creme
  • 1 (15.25 oz) pkg Oreo cookies, finely crushed into crumbs
  • 1 cup powdered sugar
  • ½ cup heavy whipping cream
  • About 1 cup crushed candy cane pieces
Instructions
  1. Line an 8 or 9-inch pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil lightly with cooking spray and set aside.
  2. In a small saucepan, heat the evaporated milk and espresso over medium-low heat, or until coffee is dissolved. Stir in ONE (1) cup of the semi-sweet chocolate chips and the marshmallow creme. Cook and stir until melted and smooth; remove from heat and pour into a large bowl. Add the cookie crumbs and powdered sugar and stir until combined.
  3. Press into the prepared pan in an even layer, spreading to edges of pan. Set aside.
  4. In a large, microwaveable bowl, combine the remaining semi-sweet chocolate chips and heavy cream and microwave for about 1 minute, stirring until chips are melted. Pour ganache over the bars and spread in an even layer. Top with crushed candy canes and refrigerate for about 1-2 hours or until set. Cut into bars and serve. Store in the fridge up to one week, covered.
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These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Thick, chewy, super fudgy and irresistible, these No Bake Peppermint Mocha Brownies are to-die for! I think you’ll agree, too!

These No-Bake Peppermint Mocha Brownies are ultra fudgy, super chewy and loaded with rich chocolate, espresso and peppermint flavors. They're EASY, taste delicious, and save you oven space!Have a super sweet day!

xo, Hayley

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Filed Under: Bars, Brownies, Chocolate, Christmas, Everything!, Holiday, Mint, No-Bake
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