Peppermint Brownies with Peppermint Buttercream Frosting

Peppermint Brownies

Yields 12 – 16 servings

Ingredients:

1 (18.3 oz) box Betty Crocker Fudge Brownie Mix

2/3 cup butter, melted (10 2/3 Tbsp)

1/4 cup milk

2 large eggs

1/2 tsp peppermint extract

1 recipe Fluffy Peppermint Buttercream Frosting, recipe follows

1/3 cup crushed peppermint candy canes, for topping (optional)

Directions:

Preheat oven to 325 degrees. In a mixing bowl combine brownie mix, melted butter, milk, eggs and peppermint extract and using a wooden spoon, stir until combine. Pour mixture into a buttered 8 x 8-inch glass baking dish and bake in preheated oven 50 – 55 minutes. Allow to cool completely then frost with Fluffy Peppermint Buttercream Frosting and sprinkle with optional crushed peppermint candy canes (note that it will take several hours for the brownies to cool completely because they are thick, so plan accordingly). 

Fluffy Peppermint Buttercream Frosting

Ingredients:

1/2 cup butter, at room temperature

1 3/4 cup powdered sugar

1 1/2 Tbsp heavy cream

1/2 tsp peppermint extract

Directions:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy about 6 – 8 minutes, occasionally scrapping down sides of the bowl. Add in powdered sugar, heavy cream and peppermint extract then mix on low speed until combine, then increase mixer to medium-high speed and beat until very light and fluffy, about 3 – 4 minutes, occasionally scraping down sides and bottom of the bowl. 

Recipe and Photo Source: I Heart Naptime

Candy Cane Cookies

My family has been making these cookies for as long as I can remember. They are a great Christmas treat!

Candy Cane Cookies
1/2 c. butter (no substitutes)
1/2 c. shortening
1 c. powdered sugar
1 egg
1 1/2 - 2 t. almond extract
1 t. vanilla extract
2 1/2 c. flour
1 t. salt
red or green food coloring

Heat oven to 375 degrees. Mix thoroughly: butter, shortening, powdered sugar, egg, almond extract, and vanilla. Blend in flour and salt. Divide dough in half; blend food coloring into one half.

On an non-floured surface, roll out one strip of white dough and one colored about 1/2 inch thick. Set side by side and twist together. Bend into a candy cane shape.

Bake for 8 to 9 minutes on an ungreased baking sheet. Don't cook any longer than 8-9 minutes unless you want crunchy cookies. If they start to turn brown on the edges they will be crunchy.