What does one do when you're off from work from December 24th through January 4th? (ASIDE from do a little happy dance!?)
Well, you get to work on fun little projects around the house that you never seem to take out the time to start - like replace a doorstop, install a dimmer switch, buy/hang some art on some very sparse walls, walk the dog, start knitting hand warmers/fingerless mittens because it's always so freakin' cold at work, read, play video games, and more!
"More" includes chilling out with warm comfort food while it's cold and snowy outside! Like one day I had just canned clam chowder plus a warm, toasty grilled cheese (sharp cheddar melted between slices of a rustic rosemary bread) - while staring at various projects-in-progress. Here you can see the layers of projects piled up on the table - from front to back I was working on sorting all the seed packs from last year, considering how soon I should try planting the scheflera cuttings mom sent back with me, and waaaay in the back, the growing pile of Christmas decorations that were going to be packed away til next year.
Hmmm....rather than get started on those projects, I decided to stretch out lunch a bit longer, enjoying one of the AMAZING mint brownies I pulled from the freezer, leftover from when Sharon and Andy were over for dinner awhile back. I TOTALLY have to make Sharon's mom's recipe soon - these things kick ass!
Here's the recipe - maybe you'll make them before I do! You'll notice it's a very small serving - these guys are RICH!
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ½ cup flour
- Pinch of salt
- 2 (1 oz) squares unsweetened chocolate, melted
- ½ cup chopped pecans or walnuts.
- Peppermint Filling
- Chocolate Glaze
fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour and salt; add to the creamed mixture and beat well. Add
chocolate, beating until thoroughly blended; stir in pecans.
Pour batter into a greased 9-inch square pan. Bake at 350 for 20 minutes.
Cool cake thoroughly (layer will fall while cooling).
Spread peppermint filling over cake layer and chill thoroughly (filling
will be very thin).
Spread or drizzle chocolate glaze over filling; chill thoroughly. Cut into 1
inch squares. Store in refrigerator.
- 1 cup powdered sugar
- 2 Tablespoon butter, softened
- 1 Tablespoon milk (+)
- ½ to ¾ teaspoon peppermint extract
- 2 (1 ounce) squares semisweet chocolate, melted
- 1 Tablespoon butter, melted
Hmm....what else did I do while off all that time? OH yeah - the same as Doogie's doing here. I rested!
It was so nice! May I have another please?