Dark Chocolate Peppermint Brownies

Dark Chocolate Peppermint Brownies

I have been holding out this recipe for so long because they were so good, and my family and I ate them so fast, that we never got a great photo.  I was hoping to make them again before my backyard mint plants died, but never got around to it.  I know I could buy mint at the grocery store to make them again, but there is something special about adding something from my own personal garden, that it just didn't feel the same. But this recipe is way too delicious not to share, and since winter is also peppermint season, I thought it made sense.  I actually have about 40 candy canes decorating my house since Christmas that I plan to grind up into sugar soon, and I am sure if I substituted the sugar in this recipe with candy cane sugar, I would get a similar, although less natural, peppermint flavor.  If the idea of using mint leaves in baking seems odd, just think of a peppermint patty in a brownie, but nature's version.  It is surprisingly refreshing, and gives the rich chocolate taste of the brownie an unexpected twist.  For a healthier version of mint chocolate baking, check out my flourless, high protein, Mint Chocolate Chip Cookies.

Happy New Year!

Happy 2016!!!  First of all, I want to apologize for being out of touch these past couple of months.  Between the holidays, birthday parties, coaching both of my kids in soccer, and now basketball, along with all of the regular events life has thrown my way, I haven't had much time to sit and write.  But I have been cooking.  And I have been creating new recipes that I am anxious to share with everyone this year.  I have over 40 drafts that are just waiting for me to edit and write an intro for, and then I will be passing them along quickly.  So if you are a first time reader, or a faithful follower, please keep coming back, as I promise to make 2016 my best year yet!

A few recipes in the works:

Dark Chocolate Peppermint Brownies

Habanero Cranberry Sauce

Detox Soup

Curried Squash Soup with Mung Beans

Curried Squash Soup
with Mung Beans

This time of year, everything is about pumpkin and squash. But instead of reaching for some packaged, spiced confection, that doesn't even have an ounce of real pumpkin in it, why not try something simple, homemade and warm, that will make your house smell great and your body strong?  Last year I made a Curried Pumpkin Soup with fresh kale from my garden and it was amazing.  So I changed it up a little this time around, added a little more richness with organic coconut milk, plain soy milk and a can of organic squash, and experimented with sprouted mung beans, that are quick cooking and extremely high in protein.  For some extra texture, I also added in four cups of cubed butternut squash. Besides opening all of the cans and keeping an eye on the stove, this meal was a snap, and made enough for three dinners for my husband and I.  I put a large portion in the freezer a few weeks ago, and am so thankful that dinner on this cold and rainy night will be as simple as heating this up on the stove.