Mint Brownies

Christmas just isn’t complete without them.

• Cooking spray, for greasing the pan

• 1 box fudgy brownie mix (plus ingredients per package instructions)

• 1 stick (113g) unsalted butter, at room temperature

• 3 ounces (85g) cream cheese, at room temperature

• 2 1/4 teaspoons peppermint extract

• 1 pinch salt

• 1 3/4 cups (198g) powdered sugar

• 1 tablespoon heavy cream

• Green liquid food coloring (optional)

• 3 ounces (85g) semi-sweet chocolate, chopped

• 12 chocolate mints (such as Andes), finely chopped (about 1/3 cup, optional)

     1. Prepare the oven and pan

Preheat the oven according to the directions on the brownie mix package.

Lightly spray an 8x8-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving some overhang for easy removal.

     2. Make the brownie layer

Mix and bake the brownies as directed on the package for an 8-inch pan.

Let the baked brownies cool completely in the pan on a wire rack, about 1 hour.

     3. Prepare the mint cream layer

Using a hand mixer, beat the butter, cream cheese, peppermint extract, and salt in a bowl on medium speed until smooth, about 1 minute.

Sift in the powdered sugar, add the heavy cream, and (if using) green food coloring. Beat on medium-low until combined, then increase to medium-high and beat until fluffy, about 30 seconds.

Spread the mint cream evenly over the cooled brownies. Refrigerate until firm, about 30–40 minutes.

     4. Make the ganache

Heat 1/3 cup heavy cream in a microwave-safe bowl in 15-second intervals until very hot, about 30–45 seconds.

Add the chopped chocolate to the cream, ensuring it’s submerged. Let it sit for 1 minute, then stir until smooth. Allow the ganache to cool for 5 minutes.

     5. Finish with ganache and chocolate mints

Quickly pour the ganache over the chilled mint layer, smoothing it into an even layer. If desired, sprinkle chopped chocolate mints on top.

Refrigerate until firm, at least 30 minutes.

     6. Cut and serve

Lift the brownies out of the pan using the parchment overhang and place them on a cutting board. Use a sharp knife to slice, wiping the blade clean between cuts.

Serve chilled for the best flavor and texture.

Storage Tip: Store brownies in a single layer in an airtight container in the refrigerator for up to 1 week.

 Turtle Cookie Cups Recipe

These irresistible turtle-inspired cookie cups feature a buttery, pecan-filled dough paired with gooey chocolate-covered caramel. A Rolo is nestled into the freshly baked cookie, then topped with toasted pecans, a drizzle of dark chocolate, and a pinch of flaky sea salt for a perfect finish.

• Nonstick cooking spray (for greasing the pan)

• 2 cups (226g) pecan halves

• 1 1/3 cups (180g) all-purpose flour

• 1 1/4 teaspoons (4.5g) kosher salt

• 1/4 teaspoon (1.8g) baking soda

• 1/4 teaspoon (1.2g) baking powder

• 1 stick (113g) unsalted butter, room temperature

• 1/2 cup (108g) packed light brown sugar

• 1/4 cup (54g) granulated sugar

• 2 1/2 teaspoons (13g) vanilla extract

• 1 large egg, room temperature

• 24 Rolos, unwrapped

• 1 ounce (28g) bittersweet chocolate, chopped (optional)

• Flaky sea salt (optional)

• 1 (24-cavity) mini muffin pan

Preheat oven to 350°F with the rack in the center.

Lightly spray the mini muffin pan with nonstick cooking spray.

Spread pecans on a rimmed baking sheet and toast in the oven for 10–12 minutes until fragrant and slightly darker. Cool completely.

Set aside 24 halves for topping. Chop the remaining pecans finely (about 1 1/2 cups).

In a small bowl, whisk together the flour, salt, baking soda, and baking powder.

Using a stand mixer with a paddle attachment or a handheld mixer, beat butter, brown sugar, granulated sugar, and vanilla on medium speed until creamy (30–45 seconds). Scrape down the bowl as needed.

Mix in the egg until fully combined (about 35 seconds). The mixture may appear slightly broken but will come together.

Add the chopped pecans to the batter and mix on medium speed until evenly distributed (about 15 seconds).

Gradually mix in the dry ingredients on low speed until fully incorporated. Scrape down the bowl to ensure no dry bits remain.

Divide the dough into 24 portions (about 1 heaping tablespoon each) and roll into balls. Place one ball in each cavity of the muffin pan.

Bake at 350°F for 10–12 minutes, rotating halfway, until the edges are golden but the tops remain pale.

Remove cookies from the oven. While hot, press a Rolo (wide side up) into the center of each cookie, then gently press a reserved pecan half onto the Rolo.

Let cookies cool in the pan for 2 minutes, then carefully twist each cookie to release and transfer to a wire rack to cool completely.

Melt bittersweet chocolate in the microwave, stirring every 15 seconds. Drizzle over cookies using a spoon or piping bag.

Sprinkle lightly with flaky sea salt, if desired.

Let the chocolate set before serving. Enjoy warm for gooey centers or fully cooled.

Store leftovers in an airtight container for up to 4 days.

Note: Freezing baked cookies is not recommended.

 Bread Pudding

Raisins soaked in bourbon and a blend of spices give this New Orleans bread pudding its unique charm.

Ingredients :

For the Bread Pudding

• 1 cup raisins

• 1 loaf French bread (at least a day old), cut into 1-inch cubes (about 6–7 cups)

• 4 cups milk

• 3 large eggs

• 2 cups sugar

• 2 tablespoons vanilla extract

• 1/4 cup bourbon whiskey

• 1/4 teaspoon allspice

• 1/4 to 1/2 teaspoon cinnamon

• 3 tablespoons butter, melted

For the Bourbon Sauce

• 1/2 cup (1 stick) butter, melted

• 1 cup sugar

• 1 large egg

• 1/2 cup bourbon whiskey (adjust to taste)

     1. Soak the Raisins :

In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and let soak for 1–2 hours, allowing the raisins to absorb most of the bourbon.

     2. Preheat the Oven :

Set your oven to 350°F.

     3. Soak the Bread :

In a large mixing bowl, pour the milk over the cubed bread. Press the bread into the milk until fully saturated. (It may not absorb all the milk.)

     4. Prepare the Egg Mixture :

In a separate bowl, whisk the eggs. Add the sugar, vanilla, allspice, and cinnamon, and whisk until combined. Pour this mixture over the milk-soaked bread. Add the bourbon-soaked raisins and stir gently to combine.

     5. Assemble and Bake :

Pour the melted butter into a 9x13-inch baking pan, coating the bottom and sides. Pour the bread mixture into the pan. Bake at 350°F for 35–45 minutes, or until the pudding is set and the edges are slightly browned.

     6. Make the Bourbon Sauce :

While the pudding bakes, prepare the sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking until smooth. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in the bourbon to taste. Stir again before serving. (If the sauce curdles, blend it to smooth it out.)

     7. Serve :

Serve the bread pudding warm with bourbon sauce on the side. Drizzle the sauce over individual portions to taste.

Storage and Reheating

Bread pudding is best served fresh but can be refrigerated for up to 5 days.

To reheat, microwave individual portions in 1-minute increments until warm. The sauce can be reheated alongside the pudding.

Freezing is not recommended.

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