December Reci-Pea: Peppermint Mug Brownie!

BBBBRRRRRRR!!

The holidays are here, the days are dark and temperatures have dropped. Some nights, we all need a little bite of something special without a big mess or a lot of work. That’s where our mug brownie comes in - its hot and fudgy with just the right festive peppermint flavor! Best of all, you already have all of the ingredients in your kitchen and since everything gets mixed in one mug, the cleanup is quicker than the New Years ball drop!

This recipe is gluten-free, grain-free, nut-free, and low-fat, with an option to make it vegan and dairy-free as well. What more could you ask for! You can certainly substitute different sweeteners, and yogurt and applesauce work equally well, though we like the little protein kick of the Greek yogurt. The texture is dense and chocolaty in the center with a firmer cake-like exterior – best of both brownie worlds! So treat yourself – without the guilt!

Ingredients:

2 tbsp crushed peppermint candy or candy canes

¼ tsp baking powder

¼ tsp peppermint extract

1 pinch of salt

1 tbsp maple syrup (or honey or agave nectar)

3 tbsp unsweetened cocoa powder (we love Guittard)

¼ cup fat-free Greek yogurt or applesauce

Process:

1. Mix 1 tbsp of crushed peppermint and all other ingredients in a mug and blend with a spoon until uniform. Mixture will be quite thick.
2. Microwave on power level 8 for 1minute and 20 seconds.
3. Peek inside – depending on your microwave and desired “doneness” (we love the fudgy and almost mousse-like texture of 1 minute and 40 seconds) and continue to microwave in 20 second bursts until you’ve reach that level.
4. Brownie will be very hot, so let it sit for a moment while you sprinkle the remaining 1 tbsp of crushed peppermint candy on top.
5. Indulge!

Strawberry Season!!

Strawberry season is here...YUM!! Since we're right in the season, they're sweet and delicious and perfect the way they are. So why mess with perfection? Because in some cases you can make perfect even more perfect! Chocolate covered strawberries! Here's a little help creating your perfect seasonal treat. This kids will love to help dip.

60 large fresh strawberries with stems left intact
1 (12-ounce) package semisweet or bittersweet chocolate chips
3/4 cup half and half cream
1 to 2 tablespoons brandy, your favorite liqueur, or 2 teaspoons prepared coffee

Line a baking sheet or cookie pan with waxed paper.

Wash the strawberries and pat dry thoroughly with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.

If you use refrigerated strawberries, allow them to come to room temperature a few hours before dipping it in the melted chocolate. If you use cold fruit, condensation will form and that will prevent the chocolate from sticking.

Using one of the below methods, melt the chocolate chips:

Methods of Melting Chocolate:

Double Boiler:

• In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; add cream, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.
  

• Remove from heat and blend in brandy, liqueur, or coffee. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

• In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave.
  

• Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee

HOW TO DIP:

• Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

• Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.

Just had to Share!

We saw this while reading Tablehopper by, Marcia Gagliardi!