Monthly Archives: December 2010

5 days of sweets – mint-chocolate brownies

Day 4 of 5 Days of Sweets. I’m thinking that when this series is over I’m going to need to delve into 12 Days of Savories. We’re in sugar over-drive here on Made by Mike. Today, I present you with Everyday Food magazine’s Mint-Chocolate Brownie. It’s a winner.

Earlier this week I rushed home from work to get this made for a work party the next day. As I quickly moved through the recipe I realized that I didn’t take as many photos of the process as I usually do. Sorry for that. I’m particularly upset that there’s no photo of all the mint patties lined up in the pan waiting for their top cover of gooey brownie mix.

A quick assembly note. Under no circumstances should you cut a peppermint patty in half to squeeze it into the pan. While baking, the cut patty centers will liquefy and bubble to the top of the brownie. After cooling, this creates a kind of hard peppermint candy coating along that edge of the brownie. Even with that occasional coating, these brownies were still magnificent. They’re very dense and fudge-like. A perfectly minty and chocolaty holiday treat.

I’m off work today and will be making the final recipe for 5 Days of Sweets. I still haven’t decided which of these two recipes to make. Here are the contenders: Pumpkin Doughnut Muffins or Doughnut Bread Pudding with Tennessee Whiskey Sauce. There appears to be some kind of doughnut theme here. Feel free to comment below with your vote.

5 days of sweets – ricotta orange pound cake

Here we are, day three of “Five Days of Sweets.” I don’t know about you but, but my clothes are feeling a bit tighter. It’s back to Weight Watchers after the holidays… The latest of issue of Food Network Magazine features a section on “Giada’s Perfect Presents.” One of the ideas was to make a Ricotta Orange Pound Cake and gift it along with one of Giada’s loaf pans, conveniently available at your local Target.

The cake is pretty terrific. The ricotta, while making for a lumpy kinda gross looking batter, kept the cake very moist. I’d recommend cooking it for a bit longer than the 45 to 50 minutes suggested in the recipe.  The center of my cake dropped considerably while cooling. Still very tasty though. Just a hint of orange, I tasted the two tablespoons of amaretto more than the citrus. And I was very ok with that.

Coming tomorrow: Mint-Chocolate Brownies from Everyday Food Magazine.

5 days of sweets – dad’s ginger cookies

What’s the first food-related item that comes to mind when I think of Christmas? My Dad’s ginger cookies. He made them every year along with his sugar cut-out cookies. The scent of these cookies baking in the oven filled the house with the most pleasant spiced aroma. A few notes about the recipe. Depending on the size you make, they may need a minute or two more in the oven. You’ll know they’re done when the tops begin to puff and crack.

I’ve been working on our Christmas cards this past week. Each card is getting a recipe for these sweet treats inserted in them. If you’re not on our list, I’ve included the recipe below.

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