Tag Archives: mint

Brownie Ice Cream Sandwiches

Mint Brownie Ice Cream Sandwiches | Pale YellowLately I’ve been wondering how much longer I can keep this blog going.  I’ve been reading food blogs for several years and had wanted to start my own for awhile.  When I finished my master’s degree, I knew it was time!  I had this teaching thing under control and had free time from not being in class, reading, and writing.  I surprised myself by being able to churn out three recipes a week to photograph, edit, type up, and publish.  It has always been a lot of work, but it’s been enjoyable; my hobby, my commitment, something to challenge myself.

Mint Brownie Ice Cream Sandwiches | Pale YellowNow that I’m back in grad school, working full time, and working extra hours, I just don’t know if I can swing everything.  I want to keep blogging, I still enjoy it; it’s just become one more thing on my massive to-do list.  Maybe I’ll do one recipe a week and one WILTW, I don’t know.  It just feels sad that I might not be continuing something I’ve worked so hard to build the last two and half years.  Besides school or work, this blog is the only thing I have ever truly committed to, and it’s just for me, because I want it.

Mint Brownie Ice Cream Sandwiches | Pale YellowHow many things do you do just for yourself?  Yes, I want readers and followers and bake most of the treats for others, but the whole process of blogging requires a lot of alone time and dedication.  I enjoy being apart of the blogging community and having invisible internet friends.  I like how much I’ve grown as a baker, photographer, writer, and social-media navigator.  I just wish I had about three more hours everyday.

Mint Brownie Ice Cream Sandwiches | Pale YellowRegardless of how I feel about blogging, you should make these ice cream sandwiches.  One – they are super easy, two – you could customize with any flavor of extract and ice cream your heart desires, and three – they are delicious!  The brownie is rich and chocolaty and the ice cream is cold and creamy; a perfect summer treat.  I went the mint route because you can’t go wrong with chocolate + mint, but I imagine there are endless possibilities.  Please, make this happen!Mint Brownie Ice Cream Sandwiches | Pale Yellow

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Brownie Ice Cream Sandwiches

Adapted from Smitten Kitchen

Yield – 10 sandwiches

3 ounces unsweetened chocolate

8 tablespoons (1 stick) unsalted butter

1 cup sugar

2 eggs

1 teaspoon vanilla or mint extract

1/2 teaspoon salt

2/3 cup flour

2 1/2 – 3 cups ice cream (I used mint chocolate chip)

  1. Preheat the oven to 350 ˚F and line 2 8×8” pans with parchment paper, liberally grease the parchment paper and set aside.
  2. Melt the butter and chocolate in a bowl over a double boiler, stir until it is all melted.  Stir in the sugar and the eggs, one at a time.  Mix in the extract.
  3. Add the flour and salt and mix until just combined.
  4. Divide the batter evenly between the two prepared pans and spread with an offset spatula.
  5. Bake for 12-15 minutes or until the brownies are set.
  6. Let cool completely on a wire rack.
  7. Let the ice cream soften slightly and then use a standard ice cream scoop to portion the ice cream on one brownie.  I used 5 scoops, but you could use more.  Press the second brownie one top.  The parchment paper is an excellent tool for moving the brownie slabs around.
  8. Return to the freezer to harden.  Cut into pieces with a hot, dry knife.  Wrap in parchment paper and store in the fridge.Mint Brownie Ice Cream Sandwiches | Pale Yellow
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Quinoa Tabbouleh Salad

quinoa tabbouleh salad | pale yellowNothing like a post that’s seventeen hours later than the usual post time.  It’s here, however.  Last night I got home from work late and I only had words of anger to share and no one needs to hear that.  This morning I woke up with a horrific migraine, so yeah, here is the post.

quinoa tabbouleh salad | pale yellowI spent my lunch looking at readings for grad school.  What have I gotten myself into?  Grad school is a lot of work; all the reading and responses and reading.  Ain’t nobody got time for that!

quinoa tabbouleh salad | pale yellowYou do have time for this quinoa salad.  I had three different recipes for tabbouleh quinoa salad on my Pinterest board it was time to make one of the versions.  Tabbouleh is one of my favorite salads from Middle Eastern restaurants, so adding quinoa makes the dish perfectly hardy for lunch.  This salad is laden with fresh veggies and herbs, health in a bowl.

quinoa tabbouleh salad | pale yellowA light dressing finishes off the salad and keeps it fresh for days.  When you’re eating a salad as tasty as this one, it’s easy to eat it all week long!

quinoa tabbouleh salad | pale yellowTwo Years Ago – Homemade Slider Buns

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Quinoa Tabbouleh Sald
Adapted & inspired from The Kitchen Paper, Shutterbean, and What Jew Wanna Eat
Yield – 5-6 servings

1 cup quinoa, I’m partial to multicolored
3 cups vegetable stock
2/3 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped mint
1 small onion
1 English cucumber
1 pint cherry tomatoes, multicolored if possible
juice of 2 lemons
splash of olive oil
salt + pepper

  1. Add the quinoa and stock to a medium saucepan.  Cook on low until all the stock is absorbed; stir frequently.
  2. Meanwhile, chop the herbs, dice the onion & cucumber, chopped the tomatoes into quarters, and toss to combined.
  3. Juice the lemons and add to the vegetables with a splash of olive oil.  Season with salt and pepper.
  4. Stir in the cooked quinoa and taste.  Adjust the seasoning to fit your taste.quinoa tabbouleh salad | pale yellow

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Chocolate Ice Cream with Mint Bits (Dairy Free)

chocolate mint ice cream - dairy free | pale yellowWhen I was trying to go dairy-free, ice cream was what I missed the most.  The milk fat in butter was ignored and I as much as I love cheese, it was not as difficult as expected to ignore.  Except for pizza; pizza was a craving that kept popping up in my life.  In order to satisfy my mind, body, and soul, I purchased a pint of coconut ice cream; it was either pizza or ice cream and I went with the ice cream.

chocolate mint ice cream - dairy free | pale yellowStore bought coconut ice cream?  Not great.  The pint was $6 and was icy and seriously lacked in flavor.  When the store bought version lets you down, there is only one thing left to do, make your own!

chocolate mint ice cream - dairy free | pale yellowHomemade, chocolate coconut is phenomenal!  None of the chemical aftertaste of the store bought version and it is much creamier and less icy.  I couldn’t get over the rich and decadent chocolate flavor.  Not to mention how well this recipe replaced, typical, dairy-filled ice cream.

chocolate mint ice cream - dairy free | pale yellowIf you want to make a completely dairy free version, substitute the mint bits for dairy free chips or nuts or coconut or whatever your heart desires.  My heart desired minty chips.  There will most definitely be more coconut based ice cream coming your way, this was just too good to not make again!chocolate mint ice cream - dairy free | pale yellow

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Chocolate Ice Cream with Mint Bits (Dairy Free)
Adapted from Beantown Baker
Yield – 1 quart

2 cans full-fat coconut milk
3 egg yolks
1/2 cup sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1 tablespoon vanilla
1 tablespoon whipped vodka
2/3 cup mint bits (or another diary-free mix-in)

  1. Place the bowl of your ice cream make in the freezer overnight.
  2. Heat the milk in a medium saucepan.
  3. Meanwhile whisk together the egg yolks and sugar until pale yellow.  Whisk in the cocoa powder and salt.  Add the hot coconut milk 1/4 cup at a time to temper the eggs.  When the mixture is smooth, add to the saucepan.
  4. Whisk and cook the mixture until it thickens, about five minutes.
  5. Strain the mixture with a fine sieve into a clean bowl.  Stir in the vanilla and vodka.  Cover and refrigerate for several hours until cool or overnight.
  6. Churn the ice cream according to the manufacturer’s directions, it took mine about 25 minutes.  Add the mint bits the last 5 minutes of churning.
  7. Place the ice cream in a freezer safe container to harden.chocolate mint ice cream - dairy free | pale yellow

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Mint Pudding Pops

Mint Pudding Pops | Pale YellowHere is a secret, I don’t think I like popsicles.  I have a freezer full of them because I’m never in the mood to eat one.  This shouldn’t be too surprising, I’m not the biggest juice fan either.  Although I thoroughly enjoy eating fruit, I’m not a juice drink or a popsicle eater.

Mint Pudding Pops | Pale YellowWhen I wrote about the boozy peach popsicles, the watermelon and mint popsicles, and the blueberry, strawberry, & coconut popsicles and said they were tasty, I wasn’t lying.   They are tasty, I just don’t ever crave one.  In other words, if you want a popsicle, come on over.

Mint Pudding Pops | Pale YellowThese popsicles were different, I ate them all!  Maybe because there is zero fruit inside!  Maybe it’s the rich, chocolatey, fudgy, minty goodness.  These popsicles taste like chocolate pudding full of Andes mints, which is essentially what the popsicles are.  This is a fantastic, almost guilt free chocolate-mint snack that is tasty, crave-able, and super easy.  In the world of popsicles, pudding pops are the rock stars.

Mint Pudding Pops | Pale YellowOne Year Ago – Strawberry Ice Cream + A Boozy Milkshake

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Mint Pudding Pops
Adapted from Rachel Cooks
Yield – 7 popsicles

1 3.9-ounce box of instant chocolate pudding
1 3/4 cups 1% milk
21 Andes Mints chopped into 5 pieces

  1. Whisk together the milk and the pudding in a medium bowl.
  2. Add 3 chopped Andes into each popsicle mold.  Spoon pudding on top.
  3. Use a popsicle stick to push the pudding around between the mints.  Tap the popsicle molds on the counter to get rid of the air pockets and add more pudding to fill the molds.
  4. Cover with the lid, insert sticks, and place in the freezer for several hours to firm up.
  5. Soak in warm water to release the popsicles.Mint Pudding Pops | Pale Yellow

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Watermelon Popsicles

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}It’s hot.  Really, really hot.  Not only is it hot and muggy outside, but it is hot inside too.  You see, our air conditioner stopped working properly and it is quite miserable inside the apartment right now.  When it’s this hot you need something cold to eat.  Enter popsicles.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}No more of this baking nonsense!  The last thing I’m going to do is turn on the oven.  It’s honestly so hot I’m not even interested in eating a brownie or cookie or cupcakes; all I want is something cold and refreshing.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}Part of my motivation for purchasing a popsicle mold was to make fruit-only popsicles without any sweeteners or artificial ingredients. I wanted a popsicle that is as healthy as eating fresh fruit.  These watermelon mint popsicles achieve that goal.  They are a sweet, guilt-free snack perfect for anytime of the day.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}The only change I would make would be to add more mint.  I loved biting into the little flecks of mint with the fresh pop of flavor, and I wanted more!  Other than that, the tang from the lime juice balanced the sweet from the watermelon.  All the flavors are natural and it tastes like you are eating watermelon on a stick.  It’s time to cool off this summer and make some popsicles!

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}One Year Ago – Strawberry Vodka Lemonade

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Watermelon Popsicles
Adapted from In Sonnet’s Kitchen
Yield – 10 popsicles

4 cups seedless, roughly chopped watermelon
1 lime
1/4 teaspoon salt
5-6 fresh mint leaves

  1. Chop the watermelon and add to a blender or food processors.  Add the juice of the lime and the salt to the blender.
  2. Puree until super smooth.
  3. Julienne and then roughly chop the mint leaves.  Add a few pieces to each popsicle mold. Pour the watermelon puree over the mint leaves.
  4. Add popsicle sticks and freeze overnight until the popsicles are frozen.
  5. Unmold and wrap in wax paper. Store in a large plastic bag in the freezer.

watermelon popsicles | pale yellow {fruit only popisicles with a hint of mint}

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Pineapple Apple Mint Juice {Blue Print PAM}

pineapple apple mint juice // pale yellow

This was my favorite of the juices.  It is refreshing, light, and springy.  It was also the easiest to drink, probably because it was the most traditional in terms of fruit juice.

pineapple apple mint juice // pale yellow

My one complaint – some serious heart burn.  The acidity from the pineapple and lime juice really got to me and I needed a few Tums after drinking the juice.  Sipping water between sips of the juice helped to ease the acidity level in my stomach as well.

pineapple apple mint juice // pale yellow

Best of all, this juice kept really nicely in the fridge.  Since I had one pineapple, I cut up all of the produce and sectioned it out into gallon-size Ziploc bags.  That way when I was ready to juice I could just grab a baggie and throw everything in the juicer.  That step made clean up and prep so much easier from subsequent juice making!

pineapple apple mint juice // pale yellow

One Year Ago – Chocolate Oreo Cupcakes

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Pineapple Apple Mint Juice {Blue Print PAM}
Adapted from Juices 101
Yield – 1 16-ounce juice

1/3 pineapple
2 granny smith apples
1/2 handful mint
2 tablespoons lime juice

  1. Roughly chop the pineapple, apple, and mint and place in the juicer.  Juice.
  2. Mix in the lime juice.  Enjoy!

pineapple apple mint juice // pale yellow

 

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Thin Mints

Thin Mints // Pale Yellow

Remember this baking fail?  I’ve had others.  One was over a year ago when I tried to make homemade thin mints.  After my success of homemade Tagalongs, I was ready to conquer all the Girl Scout cookies.  One bad batch defeated that dream and it took me a year to try my hand at Girl Scout cookies again.

Thin Mints // Pale Yellow

I’m glad I tried again.  Perseverance is an important character trait and one I think the Girl Scouts can get behind.  Not only does this recipe only require three ingredients; but because of its simplicity, I used the opportunity to try a new baking technique.

Thin Mints // Pale Yellow

That is right, I tempered chocolate.  And guess what, it makes a difference.  The chocolate was so smooth, hard, and shiny.  Tempering chocolate isn’t as difficult as I thought, it just requires a little extra time: melt all the chocolate in a double boiler until it reaches 110 F and then remove from the heat.  Stir and cool until the chocolate is 80 F.  The chocolate will start to firm up, it’s ok, just keep stirring.  Place the chocolate back on the double boiler and heat to 90 F, stirring the whole time.  Keep the chocolate at 90 F while dipping.

Thin Mints // Pale Yellow

However many times I dip things in chocolate, I never get better at it and the process continually annoys me.  Making these thin mints with the tempered chocolate was a dream!  These cookies taste pretty close to the real thing.  They are crispy and minty and look exactly like the Girl Scout version.  The thin mints are perfect right out of the freezer.

Thin Mints // Pale Yellow

One Year Ago – Tie Dye Cupcakes

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Thin Mints

Adapted from Top with Cinnamon

Yield – 30 cookies

15 oreos {possibly a lot more}

10 ounces bittersweet chocolate

1 teaspoon mint extract

  1. Split apart the oreo and scrape out the cream filling.  My box had a lot of broken pieces, so out of the whole box, I was only able to get 30 unbroken halves.

  2. Temper your chocolate following these directions from Mark Bittman via The Kitchn:

    1. Add your chocolate to a bowl set above just simmering water.

    2. Stir and melt the chocolate. Bring the temperature up to 110 F.

    3. Remove the chocolate from the heat and bring the temperature down to 80 F.

    4. Place the chocolate back on the simmering water and bring the temperature up to 90 F.  Keep the chocolate at 90 F.

  3. Stir in the mint extract.

  4. Dip each oreo half in the chocolate to coat using a fork.

  5. Place on parchment paper and let harden at room temperature.

Thin Mints // Pale Yellow

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Shamrock Shake Cupcakes

shamrock shake cupcakes // pale yellow

St. Patrick’s Day is coming.  This is a holiday I get behind 120%.  There are no family obligations and it’s all about eating simple, Irish food like beef stew and soda bread.  Also, let us not forget the Guinness, Bailey’s, Magners, Jameson, and green beers.  Really, all food that is green is king this time of year.

shamrock shake cupcakes // pale yellow

Best of all, St. Patrick’s Day serves as an excellent excuse to go out with friends and wear your favorite green shirt!

shamrock shake cupcakes // pale yellow

I adore shamrock shakes.  Growing up in the Midwest I took shamrock shakes for granted, they just appeared every March and I could drink one at my leisure.  Up until last year in New York they were not even heard of and a few years ago I was calling McDonald’s looking for one when rumors of shamrock shakes were blowing up the internet.

shamrock shake cupcakes // pale yellow

This St. Patrick’s Day season I have yet to have a shamrock shake.  I’m still unsure of my stomach after the month of veganism and I worry about the affects of a milkshake in my belly.  This week I must obtain one.

shamrock shake cupcakes // pale yellow

St. Patrick’s Day season always starts with the parade and party in Rockaway.  This year I brought these cupcakes.  They were perfectly moist with a hint of mint flavor.  Shamrock shake cupcakes are quick to prepare and are lovely to present for any St. Patrick’s Day party.  The green and white swirl really takes cake, pardon the pun!  If you want a more detailed explanation of the frosting technique, visit this post.

shamrock shake cupcakes // pale yellow

One Year Ago – Fudge Stripe Cookies

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Shamrock Shake Cupcakes
Adapted from Better Homes & Gardens
Yield – 21 cupcakes

4 egg whites
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup creme de menthe
squirt of green gel food coloring, Americolor leaf green
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla

  1. Separate the egg whites and allow them to come to room temperature.  Preheat the oven to 350 F.
  2. Sift together the flour, powder, soda, and salt.  Set aside.
  3. Mix together the buttermilk, creme de menthe, and green food coloring.  Also set aside.
  4. Mix the shortening in the bowl of a stand mixer with a paddle attachment for about 30 seconds.  Add the sugar and beat until well combined on low speed at first and then on high speed.
  5. Beat in the vanilla and the egg whites one at a time.  Scrape the bowl as needed.
  6. On low speed beat in the flour mixture in three batches with the buttermilk in between until just combined.
  7. Use a standard ice cream scoop to portion the batter into lined cupcake tins.
  8. Bake for 15 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

White Chocolate Minty Frosting
6 ounces white chocolate
1/3 cup whipping cream
1 cup (2 sticks) unsalted butter, room temperature
pinch of salt
2 cups powdered sugar
5 tablespoons creme de menthe

  1. Melt the white chocolate by placing the white chocolate in a small bowl.  Heat the cream until simmering and pour over the chocolate.  Let sit for about 3 minutes and then stir until all the chocolate is melted.  Let cool for about 10-15 minutes.
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter for about 3 minutes until light and creamy.  Beat in the melted chocolate and the salt.
  3. Add in the the powdered sugar 1/2 cup at a time on low speed.  Scrape the bowl as needed and turn on high speed to make the frosting light and fluffy.  Beat in the creme de menthe.
  4. Divide the frosting in half and add green food coloring to one half.  Stir to combine.
  5. Add the white frosting to one disposable piping bag so it is about half full.  Lay flat.  Repeat with the green frosting in another disposable piping bag.
  6. Place the bags together in a larger piping bag with a star tip.  Twist together and pipe on top of each cupcake.shamrock shake cupcakes // pale yellow

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Mojito Cupcakes

Mojito Cupcakes // Pale Yellow

Today is a perfect day for some mojito cupcakes.  It finally got cold here in Brooklyn, real-cold, like I’m-actually-wearing-my-hat-cold.  Everyday I found myself running to my bed to find some warmth after work.  On these chilly days, something warm and tropical seems like the perfect getaway, even if you’re only going away for a few minutes while you eat this cupcake.

mojito cupcakes // pale yellow

My dear friend Jackie has one of those awkward birthdays that fall between Christmas and New Year, and every year I am out of town and am not able to properly celebrate her birthday.  So I try to overcompensate.  I have found the best way to overcompensate is with cupcakes.  People aren’t allowed to be annoyed at you when you give them a dozen delicious cupcakes!  Last year, I made Jackie these cupcakes for her birthday.

mojito cupcakes // pale yellow

Why mojito cupcakes in the middle of winter?  Well there’s a funny story that involves me, Jackie, and mojitos.  One afternoon after work, some coworkers were enjoying an adult beverage or two on a lovely outside patio.  Before we left work that day Jackie mentioned how delightful a mojito would be – something light and crisp, fruity, but not too sweet.  I agreed, fantastic plan.  I arrived slightly ahead and ordered myself, only myself, a refreshing mojito.  Just as Jackie arrived, so did my drink

mojito cupcakes // pale yellow

So yes, I am a jerk.  I ordered a mojito for myself without even thinking about getting one for the friend who thought of the idea in the first place.  I admitted my folly and we laughed, but I was still a jerk.  I think these cupcakes finally make up for that jerky-jerk move.  Luckily, Jackie and I have gone on to share many cocktails together whether on the road for a science teacher conference (we’re cool like that), a girls’ weekend, happy hour, or just a beach day.  She is a true friend who deserves infinite mojitos.

mojito cupcakes // pale yellow

These mojito cupcakes don’t just have a great back-story, they have a great taste.  I used my vanilla cupcake recipe but replaced the vanilla bean with lime zest and added some chopped mint.  The rum glaze on top is divine, like I was licking the bowl instead of rinsing it off divine.  The mojito Swiss meringue buttercream is a perfect balance to the sweet glaze and wonderfully creamy.  Overall this cupcake is sweet, moist, tender, and tasty with plenty of minty-lime goodness.

mojito cupcakes // pale yellow

One Year Ago: Chocolate Peanut Butter Cupcakes

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Mojito Cupcakes
Adapted from Tie Dye Cupcakes
Yield – 18 cupcakes

1 cup sugar
zest of one lime
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon lime juice
2/3 cup milk
5 mint leaves, thinly sliced

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar and the lime zest, massage together with your fingers.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and lime juice.  Pour this into the mixer and combine.  Scrape down the bowl as needed.
  6. Slowly add the milk and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake for 15 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Rum Glaze
Adapted from The Baker Chick

1/2 cup sugar
1/8 cup (2 tablespoons) water
2 tablespoons unsalted butter
1/4 cup white rum
zest of one lime
5 mint leaves finely chopped

  1. In a small saucepan heat the sugar, water, and butter until the mixture is bubbling and the sugar is dissolved.
  2. Turn off heat and stir in the rum, lime zest, and mint leaves.
  3. Let cool slightly for about 5 minutes to give the mixture time to marry.
  4. While the cupcakes are still warm, poke each cupcake with a knife about 4 times.  Dip the top of each cupcake in the rum glaze.
  5. Once you have dipped all the cupcakes, go back through and re-dip each cupcake.  Let the cupcakes with the glaze cool completely before frosting.

Mojito Swiss Meringue Buttercream
Adapted from Brave Tart

3 3/4 ounces egg whites
3 3/4 ounces sugar
pinch of Kosher salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons lime juice
8 mint leaves, finely chopped
1 lime cut into slices + mint leaves for garnish

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  5. Add the lime juice 1 tablespoon at a time on low speed, it’ll take a minute for the buttercream to absorb the liquid.  Add in the chopped mint leaves for the final mix.
  6. Place the buttercream in a piping bag with a large star tip.  Pipe a small swirl on each cupcake.
  7. Garnish with a lime wedge and a mint leaf.mojito cupcakes // pale yellow

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Mint Brownie Sundaes

How do you take the best you thing you ever made and make it better?

Easy, you add a brownie on the bottom and more fudge sauce on top!

After taking a few bites of the mint-fudge ice cream with brownie pieces, I knew how to make it better.  The ice cream is essentially a brownie sundae already, so why not make it into a full on brownie sundae.  A total sundae in a sundae sort of thing.  Sometimes I have really good ideas!

Making the sundae is easy if you have all of the components on hand.  The fudge sauce was  in the fridge left over from the banana cream pie with chocolate and peanut butter and obviously the ice cream was in the freezer.  I heated the fudge sauce on about an inch of water on a small pan to get it back to liquid consistency.  Once I remade the Baked brownies, it was sundae time.

Recipe (If you can call it that!) – small brownie, 1 scoop ice cream, drizzle with fudge sauce, eat and enjoy!

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