It's time to sign Bean up for the ACT. WHAT?
Did he just learn his ABCs?
This is crazy. Time is a bully. No matter how much we want time to slow down, no matter who you are, it won't. Mean.
So, here we are over 1/2 way through Bean's junior year of high school and I don't even know what to do with myself. I'm so not ready to be an empty nester. So. Not. Ready.
For now though, we will just keep making memories. And eating chocolate. In the words of Remus Lupin, "Eat it. It helps. It really helps.". Wise man, that Lupin.
Today I have for you something that will work for not only St. Patrick's Day, but for Pi Day, which is Friday (3.14). Or, you know, any day you need chocolate.
This starts with my favorite brownie ever, Darla of Bakingdom's recipe. I'm not just saying that because she's my friend either, folks!
The crust is none other than Thin Mints, and the glaze, which is the easiest thing ever, is Andes Crème de Menthe Baking Chips.
Let me tell you about the 'glaze'. After you've baked your brownie, remove it from the oven, sprinkle a cup of Andes Crème de Menthe Baking Chips on top immediately. Walk away for 5 minutes. Come back, and spread with a knife. Then, let cool and harden. Done-zo. It's super delicious too, of course!
To top it all, drizzle on a little hot fudge, whipped cream, and some sprinkles, because reasons.
(Reasons being YUM.)
Happy Pi Day! Happy St. Patrick's Day!
Most of all though, make a memory today. As Ferris said, 'Life moves pretty fast. If you don't stop and look around once in a while, you could miss it.'
Mint Brownie Pie
by Tina @ Sugar Bean Bakers
(brownie recipe by Darla @ Bakingdom)
Preheat oven to 350 F
For the crust:
1 sleeve Thin Mint Cookies (approx 16 cookies) or Keebler Grasshopper Cookies
1/4 cup butter (melted)
Pulverize cookies in a food processor or roll with rolling pin until fine crumbs
Stir in melted butter until you have a 'dough'.
Press into 9" pie pan.
For the brownie:
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/2 teaspoon vanilla extract
In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside. In a medium saucepan, melt butter. When melted, remove from heat and add in the sugar, stir until combined. Add the eggs, one at a time, mixing well after each. Whisk in the vanilla. Stir in dry ingredients until well combined and pour the batter into the prepared pan, slowly, over the crust.
Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
For the glaze:
1 cup Andes Crème de Menthe Baking Chips
When brownie comes out of the oven, immediately pour on 1 cup of Andes Crème de Menthe Baking Chips. Allow to sit on the brownie for approx 5 minutes. Then use a knife to easily spread the melted chips into a topping.
Allow brownie to cool and chocolate to harden.