Twelve Days of Christmas v.2


My kitchen has been covered in flour for about four days. I find it behind every appliance, ground into the kitchen rug, and in flour hand prints on my pants....that's one way to know it's Christmas at our house.

The baking madness has begun, and I am in heaven. Brown Bread, Hazelnut biscotti, Mint-mocha brownies, and Cranberry apricot bread have made my kitchen a warm delicious place to be this week. And I hope that the homes that these treats are headed for will be filled with the love and warmth of friendship and well wishes for a wonderful new year. And since most of those I love are far away this Christmas I'll share two of my favorite recipes here and maybe their kitchen and homes will be filled with flour and love and warmth. Happy Baking!

Mint Mocha Brownies
  • 1/2 C. butter
  • 1 C. sugar
  • 2 eggs
  • 3/4 C. flour
  • 5 T. cocoa
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1/2 cup Andes mint pieces
Cream butter and sugar. Add eggs one at a time. Add vanilla followed by dry ingredients. Stir in Mint pieces. Pour into greased baking pans and bake at 350 for 20 minutes.

Frosting:
  • 4 cups confectioner's sugar
  • 1/2 cocoa
  • 1/4 tsp. salt
  • 1/3 cup double strength coffee, almost boiling
  • 1/3 c. softened butter
  • 1 tsp. vanilla
Combine sugar, cocoa, and salt. Add coffee and butter, blend. Add vanilla. Spread on brownies once cooled.


Cranberry Apricot Bread
  • 3/4 C. butter
  • 3/4 C. sugar
  • 2 eggs
  • 3/4 C. chopped dried apricots
  • 1 C. dried cranberries
  • 1/4 C. orange juice
  • 1 tsp. orange zest
  • spices to taste (cinnamon, clove, nutmeg)
  • 3 C. flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 C. sour cream
Preheat oven to 350. Cream butter and sugar, beat in eggs. Stir in apricots, cranberries, zest, and orange juice. Add spices. Add flour, salt and soda. Stir in sour cream. pour into 2 small greased loaf pans. Bake @ 350 for 1 hour. or until knife comes out clean.

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