Happy St Patricks' day

I love St Patricks’ day, it always says spring to me. And it actually feels like spring here in my neck of the woods, which makes the day all the sweeter. Each year I look forward to corned beef and cabbage, with red potatoes, and sometimes I even make Irish soda bread, or biscuits. This year I will be doing neither, my kids really don’t like corned beef soup. At first they did, but eventually their taste for it dropped like flies. So this year I decided to make Reuben’s instead. I LOVE Reuben’s, they are perhaps my favorite of all the deli sandwiches, and since the kids aren’t huge fans of the holiday meat, I have NEVER made these tasty treats for them. I did however make them when I worked as a barista in Colorado, which is coincidently where I fell in love with them. And the kids agreed to try them this year, I have a feeling they will absolutely love them, if not more sauerkraut for me. (Plus they haven’t actually figured out that we are still having, a form of corned beef and cabbage.


One thing that will remain the same is the St Patty’s day dessert. If this holiday were to have an official dessert, I would hope it would be my family’s favorite; crème de menthe brownies. These little gems make me take the Lords name in vain, they are that good! The reason I believe these puppies are so tasty, is the layers on them. You start out with a standard brownie recipe (mine is called “the best brownies ever” recipe). Cook them according to directions, and then let them cool. While they are cooling, you make a luscious buttercream frosting and flavor it with peppermint, and color it green. You slather it on the cooled brownies (I like to make a layer as thick as the brownie itself) then you melt chocolate chips and butter together to make a sort of ganache, which you spread over the brownies. This you let set up for several hours till firm, or if you are completely impatient like me, you put the whole thing in the freezer for 30 minutes or so until firm, yes the chocolate will get a little white, but you will not care once you try one. Our family loves these so much, that they beg for them throughout the year, now usually when we have a special dessert for a specific holiday, I will not make it more than once a year, but these babies, have also earned a spotlight for Halloween as well. Only then I make orange flavored butter cream frosting, and of course use orange food coloring. They are divine either way.



Crème de menthe brownies

(Best brownies ever recipe)

3 eggs

2 C sugar

1 t vanilla

1C butter softened

1 ¼ C flour (I use whole wheat, but they taste great either way)

¾ C cocoa powder (I use half regular cocoa and half extra dark,. But they taste great either way)

1/2t baking powder

1/2 t salt

Melt butter and set aside. Beat eggs into a froth. Add sugar and vanilla. Beat until thick and light. Add butter, mix completely, then add rest of ingredients. Place in a 9x13 pan and bake at 350 for 30 minutes. (I take mine out a little before they are completely done for a softer edge). Let brownies cool until they are room temperature.



Crème de menthe frosting

1C butter softened

2t vanilla

3T milk

1 dash salt (about ¼ t)

Approx. 16 oz. bag powdered sugar

2t peppermint extract

Green food coloring,

Beat butter till light, add vanilla and powdered sugar, then milk and salt. Beat till light and fluffy then add peppermint extract. If frosting is too thick add ½ t milk at a time until desired texture is achieved. If frosting is too thin, then add ¼ C of powdered sugar at a time until favorable texture is reached. Frost cooled brownies.



Chocolate topping

1C chocolate chips (I use semi sweet)

6T butter

In small sauce pan melt together butter and chocolate chips until well blended. Spread over frosted brownies, smooth and let cool. (You can put the brownies in the freezer or fridge until the chocolate has set up). Enjoy!