Sweet Things Archives - Carefree Mermaid

Step 1

1 Pre heat oven to 350 degrees.

Step 2

2 Spray an 11x7 inch Pyrex dish evenly with non-stick cooking spray.

Step 3

3 In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks.

Step 4

4 Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally.

Step 5

5 Remove from microwave.

Step 6

6 Gradually add unsweetened cocoa powder. Stirring as you go.

Step 7

7 Next, add the light brown sugar and the all purpose flour. Mix well.

Step 8

8 Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.

Step 9

9 Fold in ½ cup of mini chocolate chips.

Step 10

10 Pour brownie batter into greased dish.

Step 11

11 Place in oven for about 25 minutes, turning dish around halfway through cooking time (To ensure it cooks evenly.).

Step 12

12 Brownies are done when an inserted toothpick cones out mostly clean. They will be a little fudgey and you don’t want to over cook them.

Step 13

13 Allow brownies to cool fully before frosting.

Step 14

14 Once cool, spread brownies evenly with frosting and top with the remaining mini chocolate chips! You can make the frosting ahead of time or while the brownies are baking.

Step 15

15 To make the frosting:

Step 16

16 In a large bowl combine 32 oz of frosting (or 2 16 oz pre made containers), 2 tbsp softened butter, a pinch of salt, and 1-2 tbsp peppermint extract.

Step 17

17 Mix well.

Step 18

18 Next, add the green food coloring - 2 drops at a time until you have reached the desired color of green. This took about 5 drops total. Place frosting in fridge to thicken up.

Step 19

1 Place your softened cream cheese, cocoa powder, brown sugar, red food coloring, and vanilla in a large bowl.

Step 20

2 Using a hand mixer , mix until well blended.

Step 21

3 Place your cream cheese mixture in the freezer for about 30 minutes to an hour.

Step 22

4 Line a small baking tray with parchment paper. Remove your cream cheese mixture from the freezer.

Step 23

5 Scoop the mixture into small balls one by one placing them a few inches apart on the tray.

Step 24

6 Once you've filled your try place it in the freezer for another 30 minutes.

Step 25

7 To melt the chocolate follow the directions on your package. Once chocolate is melted use a fork to dip them - one at a time.

Step 26

8 Placing each on the parchment paper, quickly add sprinkles.

Step 27

1 Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs.

Step 28

2 In a separate bowl mix the dry ingredients - flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.

Step 29

3 Combine your two bowls, mixing them together really well.

Step 30

4 Grease or line a baking sheet. Pour the mixed batter onto the sheet pan.

Step 31

5 Top with white chocolate chips.

Step 32

6 Place in the oven and bake for about twenty minutes.

Step 33

7 Once they are fully cooked remove them from the oven.

Step 34

8 Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Step 35

1 Preheat your oven to 375 degrees.

Step 36

2 Place mini muffin liners in a 24 cup mini muffin pan. Set aside.

Step 37

3 Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl.

Step 38

4 In a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together)

Step 39

5 Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

Step 40

6 Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

Step 41

7 Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

Step 42

8 Place the pan in the oven.

Step 43

9 Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly!

Step 44

10 When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready!

Step 45

11 Allow them to cool and remove from pan!

Step 46

12 Enjoy!

Step 47

1 Preheat oven to 350 degrees. Line cupcake pans with cupcake liners!

Step 48

2 In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt.

Step 49

3 Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

Step 50

4 Fill the cupcake liners leaving about an inch from the top.

Step 51

5 Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

Step 52

6 Let them cool completely.

Step 53

7 Once they're cool use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

Step 54

8 Prepare the frosting you'll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it's thoroughly mixed you can spoon some into the middle of the cupcake.

Step 55

9 Then cover the top and garnish them with a cherry.

Step 56

10 Refrigerate for twenty minutes or more!

Step 57

1 Preheat the oven to 350 degrees.

Step 58

2 Line a 9x13 Pyrex Dish with parchment paper.

Step 59

3 Spray with non stick spray.

Step 60

4 In a bowl mix the sugar, egg, vanilla, lemon juice, sour cream, and cream cheese. Set aside.

Step 61

5 Take your cookie dough out of the fridge and spread it out evenly on the bottom of your lined pan.

Step 62

6 Add the cream cheese mixture on top. Place the pan in the oven and bake for about 35 minutes.

Step 63

7 Turn the pan around halfway through.

Step 64

8 Place a toothpick in the middle and when it comes out clean they are ready!

Step 65

9 Let the bars cool completely. Add the cherry topping.

Step 66

10 Cut into squares!