Peppermint Brownies

My oldest son Kellan needed some treats for a work party. We needed enough for a large crowd. We decided to make peppermint brownies and carmels . We think they turned out great. I combined a couple of recipes to get the volume we needed. This recipe requires a jelly roll sized pan and not the 9 x 13 you may be used to.

 

Peppermint Brownies for a Crowd

(Printable Version)

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

Peppermint Layer:

4 C powdered sugar
8T butter, softened
3 t peppermint extract
2 T milk
pink food coloring …Mix together until smooth and creamy
Chocolate Frosting:
1/2 cup butter
3 1/2 tsp cocoa (I used 6 TBLS of regular cocoa)
6 TBsp milk
1 tsp vanilla)
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.
Mix  together butter,cocoa and milk( I microwaved them for 1 minute 30 secs),  add powdered sugar and vanilla. You can add crushed candy canes into the  chocolate frosting or sprinkle 
 

Cookie Carnival Lemon Ricotta Cookies

July's Cookie Carnival Recipe is Lemon Ricotta Cookies.
I absolutely love lemon desserts. This cookie did not dissapoint. It was very light and lemony. If you are looking for a light summer treat try this great recipe. Thanks Kate and the Cookie Carnival for challenging me to try new recipes.

Lemon Ricotta Cookies with Lemon Glaze
Recipe courtesy Giada De Laurentiis
Makes: 44 cookies

Ingredients
Cookies:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested
Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.