Thick Brownies with Minty Oreo Frosting

thick brownies with minty oreo frosting

Who doesn’t love mint? And Oreo’s? And thick brownies?  And frosting?

Okay, well there’s probably a chance that some of you don’t like some of those things buuuuttt, I’m risking it anyway for this awesome dessert.

You guys know I wouldn’t steer you wrong, right?  I hope so, because I wouldn’t.

If you love Thin Mints, then you’ll love these brownies x10.  They’re just like a Thin Mint with extra crunch, extra chocolate, and extra fudge.

bombshell brownies with thin mint frosting

fudgy brownies with oreo frosting

The thick, fudgy, gooey brownies are adapted from Brooke’s Best Bombshell Brownies.

Thick Brownies with Minty Oreo Frosting
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
  • Brownies:
  • 1 cup butter, melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • Frosting:
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 Tablespoons milk (or enough to get to desired consistency)
  • 1 teaspoon mint extract
  • 15 Oreos, crushed

Instructions
  1. Brownies:
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
  3. Combine the melted butter, sugar, and mint extract in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  4. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Spread the batter evenly into the prepared baking dish.
  5. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool in pan.
  6. Once cool, melt the chocolate chips and spread over the brownies. Let that cool and make the frosting.
  7. Frosting:
  8. In a mixer, cream butter, vanilla and milk.
  9. Slowly add in powdered sugar until fluffy.
  10. With the mixer on low, mix in crushed oreos until well combined.
  11. Frost the brownies once the chocolate layer has hardened.
  12. Enjoy!

 

brownies that taste like thin mints with oreo frosting

Hot Chocolate Filled Cake with Hot Chocolate Frosting

white fluffy cake with hot chocolate frosting

Sometimes I have these really great ideas for baked goods and I dream about them and they sound so great in my head and I make them and they suck.

That’s what happened with this cake.  The actual cake turned out horribly dry and dense, but the frosting and filling are great and the photos turned out well so I decided to post it anyway.  However, I’m not going to post the cake recipe…just use your favorite fluffy white cake recipe or a box mix.

Do you have a good white cake recipe?  Because I clearly need a little help.

hot chocolate filled cake with hot chocolate frosting

marshmallow covered hot chocolate cake

Hot Chocolate Filled Cake with Hot Chocolate Frosting
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cake:
  • Use your favorite white cake recipe or white box mix cake mix (You will probably need two boxes of cake mix).
  • Filling:
  • 1 cup hot chocolate mix, light or dark
  • 1 tablespoon cocoa powder
  • ⅛ cup butter, cold
  • Frosting:
  • 1 cup unsalted butter (2 sticks), softened
  • 3½ cups powdered sugar
  • ½ cup hot chocolate mix
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions
  1. Prepare the cake batter.
  2. Pour half the batter into the prepared pans, spreading all the way to the edges. (About 1⅓ cups cake batter)
  3. Make the filling by using a pastry cutter, a fork, or your hands to mix together the butter and the hot chocolate mix until crumbly.
  4. Sprinkle the filling evenly over the batter.
  5. Spread the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake.
  6. Bake at 350 for about 45 minutes or until a toothpick comes out clean.
  7. While cooling, make the frosting. Beat the butter and hot chocolate mix until fluffy, about two minutes. Add in the vanilla and salt.
  8. Slowly start adding the powdered sugar in until completely fluffy. Now beat in the cream until combined.
  9. Once the cake is cool, frost it.

 

hot chocolate filled cake with hot chocolate frosting and marshmallows

“You’ve got dirt on your head” Wednesday & Double Chocolate Pomegranate Cupcakes

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For anyone who’s curious about Lent, read the following… If not, check out the awesomely moist cupcakes at the end of the post. :)

It’s Ash Wednesday and every year, it never ceases to amaze me the funny things I hear from people.  For example:

  • You’ve got dirt on your head.
  • Where do you buy the ashes? (From someone who thought we put the ashes on ourselves)
  • Oh no, please don’t tell me those ashes are from dead people. (No… they’re burned palms)
  • What’s the point in the ashes?? (By the way, it’s just a reminder that we came from ashes and we’ll leave as ashes)
  • Are you okay? (Because, obviously, my head was bruised haha)

These are just a few I heard this year… and my mom called to tell me about the “dirt on the forehead” example.  All I could do was laugh.

This year for Lent, I decided to add things as well as give things up, which I’ve never done before.  So, I’m going to:

  • Quit gossiping. I try not to do it now, but I’ve realized how much more aware I am now. (Yes, after one day haha)
  • Do at least one good deed a day.
  • Make sure I don’t miss church.

That last one shouldn’t be on there because I should never miss church, but since I’ve been to college I haven’t been great about getting there every Sunday.

I found this funny website that gave “20 Weird Things to Give Up for Lent.”  I’m posting them below.  They’re from “Life Teen.

  • Don’t eat the last bite of your food
  • Park at the very back of the parking lot
  • Put a popcorn kernel in your shoe every day
  • Don’t use your apps
  • Get to know your neighbors
  • Pray the “Hail Mary” and do an ab crunch for every single word
  • Stop complaining and/or being negative
  • Give up texting and call whoever you need to talk to
  • Don’t use utensils
  • Give away 10 shirts, 2 pairs of pants, and a pair of shoes
  • When you wake up, jump out of bed, kiss the floor, and learn humility
  • Wear the same 4 outfits for all of lent
  • Everyday do 20 (or 100) pushups and offer it up for someone who’s sick
  • Leave a post-it with a positive message on it wherever you go
  • Cut out all screen-time (phone, TV, computer) after dinner
  • Send a different person from the Life Teen Staff an affirmation email every day of Lent
  • Don’t straighten or curl your hair
  • Sit and stand up straight – don’t slouch!
  • Every day take a picture of something or someone you’re grateful for and hang the pictures in your room.

So, if you’re struggling for ideas, you can thank Life Teen for the above help.

On to cupcakes!! I hope you didn’t give sweets up for Lent, because these are awesome! 

Thanks to the lovely people at POM Wonderful, I received a sample of their POM juice.  Although I drank most of the juice, I made sure to save the rest for this recipe.

The pomegranate flavor is almost unrecognizable, but the juice gives it moisture (these are extremely moist) and a hint of flavor.  The cupcakes aren’t overly sweet, which is why I topped them with my favorite white chocolate frosting.

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Double Chocolate Pomegranate Cupcakes 

Adapted from: She Bakes Here

Ingredients:
1 1/2 cups AP flour
3/4 cup white sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup pomegranate juice

Directions:

  1. Preheat the oven to 350*F.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
  3. In a small measuring cup or bowl, combine oil, vanilla extract and vinegar. Add the wet ingredients to the flour mixture along with pomegranate juice.
  4. Mix well, breaking up the flour clumps as you go.
  5. Line your muffin tins with baking cup liners. Spoon the batter into the cups, only filling 3/4 of the way. Bake for 20-25 minutes, testing with a toothpick to ensure they have baking thoroughly.
  6. Frost with your favorite frosting, or mine, which is here: How Sweet Eats.

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Brown Sugar Pound Cupcakes with Fluffy Chocolate Almond Buttercream Frosting

Sometimes, I wake up thinking how great it would be to wake up as Martha Stewart.

Then I remember that I don’t want to go to jail, so I just go browse her website and live the good part of Martha’s life. 
By baking her marvelous creations, like these amazing Brown-Sugar Pound Cupcakes.  I don’t care what anyone says, Martha is a homemaking genius, and if you don’t believe me, you should make these cupcakes.
I completely forgot I hadn’t posted these, but I made them for a Halloween party and they were a major hit.  The cupcakes were super moist and dense, and I added an airy, fluffy chocolate almond buttercream frosting that was to die for.  The hint of brown sugar in the pound cakes really set the whole cupcake off.  These are so awesome… try them.  

Brown Sugar Pound Cupcakes with Fluffy Chocolate Almond Buttercream Frosting
Ingredients:
Cupcake:
  • 3 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk
Frosting:

  • 1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
  • 2 2/3 cups confectioners’ sugar , sifted
  • 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
  • 1/3 cup unsweetened cocoa powder , sifted
  • 1 tsp almond extract

Directions:

  1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  2. Reduce speed to low. Mix in buttermilk. 
  3. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  4. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
  5. When cool, make the frosting.
  6. Cream the butter in a small bowl.
  7. Blend in the cocoa powder, almond extract, confectioners sugar, alternately with the cream. 
  8. Beat with an electric mixer, until the desired texture is achieved.
  9. Frost cupcakes.