{Mint Brownie Pie}

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.'


Tina





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
2 eggs
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.

{2 Ingredient Thin Mint Clone}

January.

Does anyone actually LIKE January? With it's post holiday blueness and it's gray skies? Only thing good about January? Snow. I've been told, repeatedly, that I'm a total freak show, but snow makes me happy. Not like a little happy, like I dance around the house happy. I'm always looking out the windows, waiting for it, and if it's night time, I can't sit still. Every 30 minutes or so I must get up, flip on the outside light and check for snow. I can't even help it. I'm just enchanted by it.

Did you all fall into the Polar Vortex? We so did. Before it hit though, we were supposed to have a nice, big snowfall. It went, however, from 8" to a dusting. The dusting was pretty as the Earth around it froze solid. It was ridiculous. We got to -12 with windchills in the -30s. I know others got much colder though. I literally never left the house, except to throw hot water up in the air (well, Bean did it). That took 30 seconds. The end. Back inside. School was cancelled so we bundled up and watched movies. Bean had an awesome Christmas break. 2 extra days added on because of the Polar Vortex. It'll be a year to remember, that's for sure.

You know what else happens in January? (At least around here). Adorable little girls in green uniforms start hocking deliciousness.

This year they are FOUR DOLLARS A BOX. WHAT??? Four. Dollars. For like 2 sleeves of cookies. I can't even. Will I buy them? Well, yeah. But still.

Of course we can only get them once a year, so I've made a solution for you.

I've dipped Ritz crackers in chocolate for years. I just did them for the Christmas trays I gave to friends. A while back I saw this on Pinterest. They'd used the same idea, but had added mint extract to the chocolate to make Thin Mints. NO WAY that tastes like a Thin Mint, right?

Wrong.

Well, I didn't do it their way, I used Andes mints. You know Andes and I are tight. They're my candy BFF when it comes to baking. I LOVE chocolate and mint together and Andes is my fav. I actually used the Andes Bits that the Toostie Roll Company sent me as a thank you for allowing them to use my recipes on their Facebook Page. Regular Andes will work as well, of course, but the bits melt quicker and, major bonus here, you don't have to unwrap them.

Just melt up your bits in the microwave. Melt in 30 second increments, stirring after each 30. (They only took 1 minute to melt in my micro). Or melt double boiler style.

Then, dip your Ritz, place onto waxed paper/parchement/foil and allow to dry.

Dude, that's it. IT.

I know you probably still have your doubts, but they are so close, really! They don't taste like crackers, they taste like cookies. While they aren't 100% perfect, the Girl Scout Thin Mint has a chocolate cookie (but really, you don't miss that here) and a darker chocolate enrobing, I think you will be pleasantly surprised. I know I was. Shocked, really.

Give em a go. It will take you all of 10 mins.

Happy January!

Tina




2 Ingredient Thin Mint Cookie Clone
by Tina @ Sugar Bean Bakers

Andes Mints Baking Bits or Andes Mint Chocolates
Ritz Crackers

Melt up your chocolate in the microwave. Melt in 30 second increments, stirring after each 30. (They only took 1 minute to melt in my micro). Or melt double boiler style.

Dip your Ritz, remove with a fork, and tap to allow excess chocolate to fall through the tines, place onto waxed paper/parchment/foil and allow to dry.

Store in airtight container. 

/foil and allow to dry.

{Andes Chocolate Pudding & Oreo Trifle}

Can I just tell you how much I hate grocery shopping?

I know that is a random way to start a conversation, but it's true.

I hate everything about it. I hate pushing carts, to start. I hate going through the aisles, I hate that it takes forever, I hate unloading the cart onto the belt, I HATE PAYING FOR THEM, I hate loading them into the car, I hate hauling them into the house, I hate putting them away.

Yesterday I had to clean my fridge before I could fit the new stuff in, so that was super fun.

The only good thing in the stupid stupidness that is grocery shopping is that I go with my friend Lori and we have lunch out.

This is usually the bright spot in my otherwise stay at home week.

Yesterday we traveled to Walgreens, Frisch's (Big Boy) for lunch, and Kroger (grocery store).

I know, we live on the edge. Be jealous.

Next week we will go a local farm to get our fresh beef.

Oh, la, la.

However, having Lori there (who I've mentioned several times on this blog, I've used some of her recipes), and I always manage to make the best of it. We grab things the other forgot, we see things on the shelf that the other didn't, we remember things off the other's list. Honestly folks, we are like a Grocery Shopping Super Duo. ;)

And yesterday, I remembered we both needed cornstarch.

You know what you can make with cornstarch?

Pudding.

Darla mentioned she was making a Mint Cream for St. Patrick's Day and my mind went immediately to Chocolate Pudding. (It's SUPER great having a food blogger for a friend too, let me tell  ya. We bounce ideas off each other all the time).

I finally came up with this.

Andes. Pudding. Oreos. Whipped Cream. Cause yum.

If you've  never made homemade pudding, don't be scared, it's easy.

This can also be accomplished by using packaged cook pudding, not instant.

Homemade is better though ;)

You can layer these into little cups, like I have (aren't they cool? They are from my Dad), or little jars

 or you can just arrange it all into one big bowl. Doesn't matter. Still tastes good!

Dress them up for St. Paddy's with a little bit of green sprinkles!

In the words of the Irish:

Wishing you a rainbow
For sunlight after showers—
Miles and miles of Irish smiles
For golden happy hours—
Shamrocks at your doorway
For luck and laughter too,
And a host of friends that never ends
Each day your whole life through!

I hope you are blessed with friends as good as mine!

Ones to remind you to buy cheese & ones to tell you, 'No, I don't think that will make a very good recipe'.  Ones you talk to daily and ones you can iMessage random thoughts to, ones you've known since you were a kid, and ones you are yet to meet in real life, ones you see all the time, and ones that are Facebook friends from across the world.

I'm blessed. Hope you are too.

Check out Darla's gorgeous and yummy Mint Creams here. 


Happy St. Patrick's Day!

Tina

 

 Andes Chocolate Pudding & Oreo Trifle

recipe by Tina @ Sugar Bean Bakers

For the Pudding:
1 cup white sugar
2 cups milk
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1 teaspoon vanilla extract
12 Andes Chocolate Mint Candies

You will also need:

12 Cool Mint Oreos, finely crushed
(food processor works great)
Whipped Cream

Add all ingredients into a medium sauce pan, except the vanilla & Andes.

Bring to boil over medium heat. Add in the Andes. Allow pudding to thicken.

Remove from heat & stir in vanilla.

Once the pudding is fully cooled, assemble your trifles.

Cookies, Pudding, Cookies, Pudding, Whipped Cream.

 

  

 

{ Top Twelve of 2012! }

 
2012 was a great year for Sugar Bean Bakers.

I've had a lot of growth on the site, I've made things I always wanted to (especially this), but never tried, celebrated SBB's 2nd Anniversary, I posted my first party ideas, my first non-food tutorials, and my first travel tips.

Not to mention I made a great new friend! My first real food blogger friend!

So, exciting times.

I'm going to post the Top 12 posts of 2012, however, a couple are not recipes. Soo... I'll also post the top 12 Recipes of 2012 (making 14 posts in all).

Are you ready?? 

14. (recipe #12) -Straight from my elementary school cook's recipe book,  

Peanut Butter Cheerio Treats

13. (recipe #11) -For Dr. Seuss' Birthday, I made these crazy tie dye cupcakes.
Because crazy tie dye just screams "Dr. Seuss"!

Happy Birthday, Dr. Seuss

12.  In celebration of my SECOND favorite ginger,  (hey, the Bean is a red-head!), I whipped up this Homemade Cocoa for Ron's birthday

Cocoa for Ron (& you!)

11. I love chocolate and mint together. And, hello? put brownies in the mix and you have a true winner! For St. Paddy's, I made

Mint Oreo Brownie Truffles

10.  When the Bean was little, it was such a PAIN trying to find good Valentine's Day box ideas. You'd think they'd be all over the web, but in my years of searching, I came up with precious few. So, my first non-recipe post makes an appearance in the countdown.

Valentine's Day Box Ideas 

9. Reese's Cups are by far the Bean's favorite candy, so, of course, I had to shove them in a cupcake & then top said cupcake with Peanut Butter Buttercream. It had to be done.

Reese's Cupcakes

   8. Ironically, this cupcake, not the Reese's I just posted, is the Beans F A V O R I T E cupcake.

Of course, Chocolate Chip Cookie Dough + Cupcake + Cookie Dough Buttercream does seem like a no brainer for #1 in his book.

Cookie Dough Cupcakes  

7. A family classic is next. My grandmother in law's (aka Grammy) Strawberry Pie. It's just about hubby's favorite thing in the history of forever.

Grammy's Strawberry Pie

 6. Next is something I THOUGHT I'd created. Of course, I didn't. Darn internet full of darn creative people. Alas, I was pretty proud of myself, and the Bean has deemed them necessary at Easter forever now.

Carrot Strawberries  

 5. This was simply summer day fun that I decided to share with you. I had no idea it'd be so popular! They are super pretty & people really do enjoy them, so, you should definitely try this sometime!

Layered Drinks

 4. This was an idea I found via Pinterest. Simply Peanut Butter Blossom cookies with chocolate hearts instead of the normal Hershey Kisses. Very cute & festive update for Valentine's Day.

Peanut Butter Blossoms the VDay Way

 3.  My other non-recipe post. I'm over the moon stupid with happy that this is such a popular post! A lot of time and love went into this party. It went over in real life amazing, and I'm so excited that it is so popular on my blog too! It makes my geeky little heart go pitta patta.

The Epic Harry Potter Party Post

 

2. I love when my playing around in the kitchen with no real plan works out. This worked out very well. So well, that I make this often now. Very popular with the chocolate & mint lovers in my life! I even did another version of it for Christmas.

Here is the Christmas version- Candy Cane & Chocolate Cupcakes

Here is the original, crazy popular post

Chocolate Mint Cupcakes

 

 And... numero uno is..........

1. This recipe is so popular that since I posted it in August, it has been the number one hit on the blog EVERY DAY.  EVERY. DAY.  So, without further adieu, I give you....

Buckeye Bites: A Peanut Butter & Chocolate Treat 

 

 That's all, folks! The top 12 recipes of 2012!

It's been a great year & I'm looking forward to what 2013 brings.

While it may seem a little selfish, I'm really hoping for more comments this year. The only way I know you like a post is by stats. I get precious few comments on anything. If you like a recipe, please consider popping me a reply.

Thanks so much.

Here's to a sweet 2013!!!!!!!!!!

Tina 

{ Homemade Cocoas! }

Today I present to you, cocoa.

When the Bean was little, he'd run outside and play in the snow for all of about 10 minutes. That's all his asthma would allow. In the length of time though, I'd whip him up some amazing place and bake cookies & cocoa from a box. He'd sit down, rosy cheeked and tingly & eat the cookies warm from the oven & drink his hot chocolate happily.

Half of the time I think he'd go out in the snow JUST so he'd get the treats when he came in.

Dirty trickster.

How times have changed though. He no longer runs out to play in the snow. Sad.

However, I no longer make place and bake cookies, so that's a plus! 

I won't say I never make cocoa from an envelope anymore, because that would be a total untruth, but, when it's time for something truly decadent, homemade cocoa is the way to go.

While I have my own Homemade Cocoa recipe here on the blog, I'm using another's today.

I'm starting off with Darla's hubby's cocoa. Darla, as I'm sure you know by now, is the baking genius behind Bakingdom. She's also my mental twinsie, I'm not sure if that is good or bad. Haha.

I'm starting off with his cocoa, actually, but I'm just making 1 cuppa. His recipe makes 4.

Then, I'll make some Snowfall Cocoa... as in White Chocolate Cocoa.

And then, I'll make some Candy Cane Syrup to add to the cocoas, so you can have Candy Cane Cocoa.

I have a lot to type.

I'd better start.

Homemade Hot Cocoa

by Darla of Bakingdom's Hubster

recipe makes 1 cup (easily adjusted to make larger quantities)

1 cup milk (or 3/4 cup milk, 1/4 cup heavy cream or half and half)
1 heaping tablespoon unsweetened cocoa powder
1 heaping tablespoon sugar *
1 scant tablespoon semisweet chocolate chips 

1/4 teaspoon vanilla (or other extract of your choice)

Use 1 1/2 teaspoons of sugar if using a flavored syrup like the Candy Cane Syrup below

Pour milk, and half and half or cream, if using, in a bowl and warm in the microwave for 1 to 1 1/2 minutes (optional).

Transfer milk to small saucepan over medium heat and whisk in cocoa, chocolate chips, sugar, and vanilla.  Continue cooking over medium heat, whisking almost constantly, until it just barely begins to lightly boil, about 10 minutes; remove from heat.

Pour into a mug, throw in some marshmallows, or plop on some whipped cream and sprinkles!

Or make a little Mallow Man, like this

He is simply 3 mini marshmallows on a swizzle stick. His eyes, mouth, and buttons are drawn on with an Americolor Food Writer. You could also just dot on some melted chocolate. His nose is an orange jimmie that I just poked into the mallow, and his hat is a gumdrop that I squished with my fingers. 'Glue' it on with a little melted chocolate.

Now, some Snowfall Cocoa (white chocolate cocoa), you say?

Snowfall Cocoa

recipe by Tina @ Sugar Bean Bakers

1 cup milk (or 3/4 cup milk, 1/4 cup heavy cream or half and half)

2 Tablespoons white chocolate chips

1/4 teaspoon vanilla extract

*White chocolate is very sweet. I, personally, don't think you need any extra sugar, but feel free to use some if you wish.

Heat your milk over medium heat, whisk in your chips & vanilla. Whisk constantly, until it comes to a very light boil. Remove from heat.

 

 

Pour into a mug and top with whipped cream & sprinkles!

Or............

Make a Mallow Man like this!

He is 2 large marshmallows on a toothpick.

His eyes and mouth are, again, an Americolor Food Writer, but his nose is orange chocolate.

This is actually quite sweet, as I said, and not really to my personal taste, but the Bean LOVES it,
so I had to include it in my post.

Plus Marshy Man #2 had to be seen, right?


But, to get you in the Holiday Spirit a little more, wouldn't you like a little Candy Cane Cocoa?

Ok!

This is a true Candy Cane Cocoa, not just Peppermint.

First we will make a Candy Cane Syrup.

Candy Cane Syrup

recipe adapted from Chica & Jo

2 Candy Canes

1/2 cup white sugar

1/4 cup water

Crush 2 candy canes very finely. Power fine.

To a heavy pan add, 1/2 cup sugar & 1/4 cup water. Over medium heat, whisk this together, then add in your crushed candy cane.

Allow your candy cane to melt, but do not let your syrup boil. If it boils, it will become too thick.

When finished, your syrup will look like this, kind of a cloudy pink.

 Skim off the frothy stuff at the top & fish out any unmelted candy cane.

When it cools it will be a bright red.

Now, you have a Candy Cane syrup to add to your cocoas.

Stir in a bit!

I suggest 1-2 Tablespoons per cup of chocolate & 1 Tablespoon for the Snowfall Cocoa.

Do not add vanilla extract if you are adding the Candy Cane Syrup.

You can also use this syrup in lattes, or maybe poured over vanilla ice cream!

I'm sure you can think of other great ideas!

You can make this in larger quantities as well. Simple syrups like this, and my Homemade Pancake Syrup, just use a 2 parts sugar to 1 part water ratio.

But...

it's Christmas & maybe you aren't the mint and chocolate kinda person (are there people out there like that? Really??).

What about some Gingerbread Cocoa??

Yeah? Yeah.

Head over and see Darla. She, too, is starting with her hub's cocoa as a base and making something truly delish!

You won't want to miss this!

Darla's Gingerbread Hot Cocoa

Happy Christmas!

Tina

{ Christmas Pop }

 Let me tell you a merry, merry Christmas story.

The Bean has decided to give his closest friends all gifts this year. They are from his own allowance and all under $5. Just little token, 'it's the thought that counts' type of gifts. He's buying for several though, so last night he had a lot gifts to wrap.

After showing him the basics of wrapping (and my awesome Mickey Mouse paper is gridded on the back for easy measuring), I left him to his own devices while I cooked supper. About 30 minutes later I wandered back in to the Family Room, where he loudly, and aggressively exclaimed:

"Wrapping presents sucks!"

"I hate wrapping presents. It's stoopid!", I said.

"I'm never wrapping presents again!", he growled.

*me, gesticulating wildly at the large mound of gifts I had wrapped earlier in the day*

"Yeah, thanks for wrapping them, but you never have to again. You can just put them in a grocery bag!", he said.

"I feel like that would kinda suck.", I pondered.

"Yeah, probably. So, yeah, thanks for wrapping my presents, Mom.", he says again.

 Does anyone like wrapping presents? I feel like there probably are people out there.

But I don't know them. Or understand them. 

I mean, I LIKE for my presents to look neat and pretty (and they HAVE to coordinate. No mish mash of papers here, sorry), but I do not like the process.

Or the .32 milliseconds it takes for all of my hard work to be destroyed.

Sigh.

You know what I do like? 

Popcorn.

See all my popcorn posts here

Also, I like chocolate and mint.

See all my chocolate & mint posts here

Well, all of those things come together in this creation.

 This is a quick, simple, no skill required recipe (just be careful with the hot chocolate!). It's also an easy to adapt recipe, just put whatever candies in you wish!

Christmas Popcorn

Recipe by Tina @ Sugar Bean Bakers

(easily doubled, tripled, etc, if you are serving a crowd)

1 bag of popcorn, popped, unpopped kernels removed

1 1/2 cups of Rice Chex Cereal

2 Squares white melting chocolate (almond bark)*

12 Andes Chocolate Mints*

Candy Canes

SnoCaps

Assorted Christmas Sprinkles

*you can use more of either chocolate if you like

Lay out a sheet of wax paper/foil/parchment.

Pour your popped corn (unpopped kernels removed) onto it. Sprinkle the Chex cereal over.

Melt your white chocolate, 30 seconds at time and stirring at the 30 second mark, until fully melted.

Drizzle onto your popcorn and Chex.

Melt the Andes Mints, 15 seconds at a time and stirring at the 15 second mark, until fully melted.

Drizzle over your popcorn & Chex.

Let cool for about 5 minutes, then toss lightly to coat.

While the chocolates are still wet, sprinkle with crushed candy canes, SnoCaps, and Christmas Sprinkles.

This would also be great with M&Ms.

Add in any other candies you like.

Just play around and have fun with it.

You can also use regular chocolate in place of the white.

Pretty, quick, easy, festive, and fun.

Oh, and it tastes goood!

Happy Christmas!
Tina

{ Candy Cane & Chocolate Cupcakes }

Since it's Christmastime, I thought I'd readdress a super popular recipe that I already have up here on my blog.

My Chocolate Mint Cupcakes are the 2nd most popular recipe of all time right now.

Which, is kinda funny, because I just wanted a way to use my Andes Mints. It wasn't a thought out recipe. I just started melting them, and, *light blub*.

I have kinda an obsession when it comes to chocolate and mint.

York Peppermint Patties? Yes. Andes? Yes (obvs). Thin Mint Cookies? YES. Mint Oreos?
SUPER YES.

Yum. 

Luckily, all 3 of us here like the combo.

Last year, when the Bean when on his first date with Girlfriend, I took them to get ice cream after. (Yes, I was there, they were 14, no one drove & we are too rural to walk anywhere, except the neighboring soy bean fields, which isn't a very exciting date, honestly. ). Girlfriend ordered Mint Chocolate Chip. Yeah, I like her. She can stay.

When I was planning out my list of posts for Christmas, this one popped into my mind. It's the same glaze recipe, different flavor cupcakes, different topping. That's all!

Candy Cane & Chocolate Cupcakes

You'll need:

24 white cupcakes, baked and cooled*

*While making your cupcakes you can add Peppermint Extract to them if you wish.

I'd start with 1/4 teaspoon and taste your batter. Peppermint Extract is strong and a little goes a long way. Be very careful to NOT use Peppermint OIL. It is extra strong.

Chocolate Mint Glaze:
Recipe by Tina @ Sugar Bean Bakers
 

12 Andes Mints

1/4 Cup Butter

1/2 Cup Powdered Sugar

3-4 Tablespoons HOT Water

Dash of Vanilla

At 15 second intervals, melt the Andes with the butter. Stir after every 15 seconds (only took 1 minute total in my microwave), whisk until glossy. Add powdered sugar and 3 Tablespoons of Water, and again, whisk until glossy. If not thin enough, add the 4th Tablespoon and whisk. Lastly, whisk in the vanilla.

You can then either dunk your cupcakes (as shown in the original post), or just spoon on.

Top with a mixture of crushed candy canes & sugar or candy canes and Christmas sprinkles.

(I used candy canes & pure cane sugar). 

Pretty. Festive. Tasty. Easy.

You could also fill these guys with a cream filling.

That would be excellent. Unfortunately, I thought of that AFTER
I was finished.

Of course, you could always make these chocolate, like the original recipe, & just top with the peppermints.

So many options! Gotta love that.

Happy Christmas ~Tina