IRISH MINT BROWNIES
I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. -Lori Risdal, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.
Nutrition Facts : Calories 274 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
IRISH CREAM MINT COOKIES
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°. Have baking sheets ready.2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.High Altitude Adjustments: At 6,000 feet, use 1 3/4 cups all-purpose flour and 1/2 teaspoon baking soda.
Nutrition Facts : Nutritional Facts Serves
MINT IRISH CREAM COOKIES
Make and share this Mint Irish Cream Cookies recipe from Food.com.
Provided by Karen..
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Place oats in a blender or food processor. Cover and blend until powdery.
- Combine oat flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy.
- Beat in egg, Irish cream, and vanilla.
- On low speed, gradually beat in flour mixture. Stir in chocolate chips.
- If dough is very soft, refrigerate for about 20 minutes.
- Drop by heaping teaspoonfuls about 2 inches apart onto non-stick baking sheets.
- Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
- Cool on baking sheets 2 minutes.
- Remove to wire racks for cooling.
Nutrition Facts : Calories 117.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 14.6, Sodium 101.6, Carbohydrate 15.5, Fiber 0.7, Sugar 10.4, Protein 1.2
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