Dec 2, 2008

Attempting Optimism

Well, a nice, quite, uneventful day at home today. It was nice. Nothing else went wrong.

Today. Tomorrow remains to be seen. (and no, I'm not truly being that pessimistic about it! lol.)

I can't believe how much my little girl is growing up on me though. She's using sentences...full, complete sentences! Even with all the "a's", "the's" and proper "me's" and "I's". And she's starting to form her own deductions, conclusions and ideas. It's crazy. Sometimes it's just so beautifully random too! We were at R and H's for dinner today (delicious by the way!) and she actually passed the idea by me of asking H if she could watch one of her movies! (They have cable!!) It was so cute! I wish I had great way of showing her how proud I am of her and how much I appreciate her thoughtfullness already, and she's only 2!!
So I found a wicked recipe for a Christmas-y dessert:

Irish Chocolate Mint Dessert

Ingredients:
1-1/2 cups (3 sticks)plus 6 tablespoons butter or margarine, divided
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
2-2/3 cups powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon mint extract
4 drops green food color
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions:1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. 4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. 24 servings.

Copyright © The Hershey Company. Dec 2 2008. http://www.hersheys.com/recipes/recipes/detail.asp?id=6124&page=2&per=25&keyword=mint#content_area

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