BYU Mint Brownies

A year and a half ago, we had a trip up to Utah. That is when I was introduced to the BYU Creamery....now, before you get all crazy on me wondering WHY I have never heard of the BYU Creamery, I have a good explanation : ) 1. I never went to BYU 2. Only 2 times growing up did I ever go to Utah, and one of those times I was under a year old. So anyway....back to the Creamery....I got one of these little gems (BYU Mint Brownie) and it did wonders to my heart, soul and tummy!!!!!! I have been searching for a good copycat recipe, but I am always skeptical of copycat recipes, because I had yet to try one that tasted anywhere near like what I had tasted at the restaurant, or wherever, that I had first had that particular recipe at. But, I did alot of research on this one, and tried it....and it was soooooooo good!!!!!! Oh dear yumminess!!!! It's a good thing I don't live anywhere near that Creamery....it would not be good for my waistline.


BYU Mint Brownies
submitted by Camille
(from Family Food)

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional, I didn't add them)

CHOCOLATE PAN FROSTING

8 Tbsp butter (1 stick)
4 Tbsp unsweetened cocoa powder
1/3 cup whole milk
4 cups powdered sugar, sifted


MINT ICING

5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Prepare chocolate frosting: Melt butter in a medium saucepan over low heat, 2-3 minutes. Stir in cocoa powder and milk. Bring to a boil, stirring, and then remove from heat. Stir in powdered sugar until frosting is thickened and smooth. Pour and spread warm frosting on top of the layer of mint frosting. Let them cool before cutting.

Brownies for a Crowd

I have been using this recipe for over a year now. We love it. We like them even better the next day. Weird how some foods are like that. I also love that it makes a big sheet full, a great recipe for parties or family gatherings. The chocolate icing on top is SO GOOD! I have used it on other desserts, because we like it so much. Also, this is for a cookie sheet (with edges of course). Do not make it in a cake pan.

Brownies for a Crowd

(submitted by Michelle)

from Sisters Cafe

3 cups sugar

1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)

1/2 tsp salt

1 1/2 cups melted butter

5 eggs

2 1/2 tsp vanilla

3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:

1/2 cup butter

3 1/2 tsp cocoa

6 TBsp milk

1 tsp vanilla

Powdered Sugar--just add until you get the consistency you want. If it gets too thick just add more milk.
Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you like.

(please excuse the yellow picture. My settings were off without me knowing).

Classic Chocolate Bundt Cake

If you are in the need for a SERIOUS chocolate fix, this cake is for you!!!!! Very yummy...but make sure you have alot of milk on hand!!!! Mmmmm....I'm just drooling over this picture and want some more already!!!




Classic Chocolate Bundt Cake
submitted by Camille
(from The Sister's Cafe)


1 devils food cake mix (Dry--don't make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Chocolate-Candy Cane Cupcakes

Yes, I think I am on a cupcake streak (sp?)!!! So, SO Y.U.M.M.Y.!!!!!! Really, these were oh so very good!!! It called for cool whip for the icing, but, as I am not a big cool whip fan, yet I AM a big cream cheese frosting fan, I made up my own frosting to go with these! Turned out perfectly if I do say so myself : )



Chocolate-Candy Cane Cupcakes
submitted by Camille
(adapted from kraftfoods.com)

4 squares Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
6 small (or 3 large) candy canes, crushed, divided

HEAT oven to 350°F. Chop chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

Frost with Peppermint-Cream Cheese frosting, and the sprinkle each cupcake with a little bit of the leftover crushed candy-cane. ENJOY!!!!!

Peppermint-Cream Cheese Frosting

1/2 cup butter, softened
8oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1-2 tsp peppermint extract (depending on how much of a minty flavor you want)

Cream butter and cream cheese. Add sugar, vanilla and peppermint extract. Beat until smooth.

Perfect Lemon Cupcakes

Really, unless you make these. You have no idea the deliciousness that you are missing out on. THEY ARE SOOOOO GOOD!!!! I think I have found the BEST cupcake I have EVER eaten!!! There is absolutely no exaggeration here! Sooo yummy!!!




Perfect Lemon Cupcakes
submitted by Camille
(from Your Home Based Mom)


Cake:
1 package lemon cake mix
1 C sour cream
3/4 C water
3/4 C oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Root Beer Cupcakes

Oh. My. Goodness. These cupcakes were so sinfully delicious!!!! Just looking at these pictures makes me want to make some more!!! If you like Root Beer, then I HIGHLY suggest that you tries these cupcakes!!! Mmm, Mmm, good!!!!



Root Beer Cupcakes
submitted by Camille
(from Real Mom Kitchen Blog)

1 cup root beer soda
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 tsp vanilla extract
2 tsp root beer extract(also known as root beet concentrate)(I found this at Wal-mart)
1 1/3 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of Salt

1. Combine the soda and vinegar and let stand for a few minutes.
2. Add in the sugar and oil, whisking vigorously until slightly frothy.
3. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don't be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
4. Fill cupcake liners approximately 3/4 of the way to the top.
5. Bake at 350 F for about 18 - 22 minutes. makes 12 cupcakes

Frosting Recipe

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached. Frost cooled cupcakes.

Cream Cheese Frosting

This frosting recipe is SOOO good! The carrot cake I made? Less than stellar. Oh well. Hence the reason I am not posting the recipe for that.
Cream Cheese Frosting
submitted by Michelle
(from Allrecipes.com)

(8 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

The amount was good for a 9x13 inch cake. But for the double panned one I did it needed more than than the recipe made.