….. it’s here ….. that time of the year that germs …. viruses & bacteria love so much ….. the flu season is upon us.
Yes, you guessed it …. my house is under the flu invasion. No matter what I do ….. how much I clean …. feed my children vitamins …. follow them with antiseptic hand spray …..
…. they keep bringing it home ….. there is nothing else to do, but surrender & make the best of it
with face mask & can of Lysol in my hand, of course.
Since I am non-voluntarily housebound & I need something to keep me sane from my sick & whiny boys I decided that baking something quick ….. CHOCOLATE & MINT was necessary for my sanity.
It’s true I will find any excuse to have CHOCOLATE, but ……c’mon ….. this one is legit.
Anyway, I wanted something different so I reaches for one of my many ….. many dessert cookbooks Company’s Coming – 150 Delicious Squares for sweet indulgence inspiration.
….. I found it …. it’s called MIDNIGHT MINTS ….. & they are little squares of CHOCOLATE & MINT heaven.
(adapted from Company’s Coming – 150 Delicious Squares)
- 1/2 cup Butter
- 1/4 cup Sugar
- 1/3 cup Cocoa
- 1 Egg
- 1 3/4 cup Graham Cracker Crumbs
- 1/2 cup Walnuts (finely chopped)
- 3/4 cup Fine Coconut
- 1/3 cup Butter (softened)
- 3 Tbsp Milk
- 1 tsp Peppermint Flavoring
- 2 cups Icing Sugar
- Green Food Coloring
- 2/3 cup Semi-sweet Chocolate Chips
- 2 Tbsp Butter or Crisco
- 1/2 cup Crushed Candy Canes
STEP 1: In a saucepan combine butter, sugar and cocoa for bottom layer. Bring slowly to boil. Stir in egg to thicken and remove from heat.
STEP 2: Stir in graham cracker crumbs, walnuts and coconut. Work it well together and press firmly into greased 9″x 9″ baking pan.
STEP 3: For second layer in a bowl combine butter, milk, peppermint flavoring and icing sugar. Beat it well until smooth and spreadable. Add little bit more milk if needed. Tint with few drops of green coloring. Spread over bottom layer.
STEP 4: In a double boiler over low heat melt chocolate chips and butter or Crisco until smooth and velvety. Cool it down. Spread it over second layer. Make sure it’s cool enough, but still runny. Sprinkle with crushed candy canes.
STEP 5: Chill and store covered in the fridge or freezer.
STEP 6: Before serving cut into 36 squares.
All I have to do now is to hide them from my boys so I can get my CHOCOLATE & MINT fix during this flu season.
I hope your house is healthy & keeping aways from this seasonal nastiness.
How do you manage to keep your sanity?
Don’t forget….Keep Smiling….Keep Cooking!
Bibi's Culinary Journey