This morning, as is our custom, Ashley and I came downstairs while Zoe slept another hour or more. I decided to make brownies for breakfast. Yes, brownies for breakfast :-) When I peered into the pantry, sort of sleepy still, I happened to look straight at my little bottles of extract. That's when it hit me: Mint Chocolate Brownies. We whipped up the ingredients in no time. I know this recipe by heart because we eat it so often. Ashley watched at the counter as I measured out the mint extract. We had to taste it of course, to make sure it was the right amount, and in deed it needed a tad more.
I am so crazy about how they came out I may never make them without mint extract again. Ashley didn't seem to mind either :-) (see above, as she works on the spoon of batter!)
The recipe I used:
Plus 1 teaspoon of mint extract.
They are even better cold after after being in the fridge. So yum!
Note: I used alchohol-free extract because it was the only spearmint I could find, and I don't care for peppermint. If you use one that is not alchohol-free, you probably wont need 1 and 1/2 teaspoons. I'd start with 1/2 tsp and taste to see.
Then, tonight was the first of two very special little girl Christmas parties. Zoe invited our neighbors over to make (gluten-free/casein-free) chocolate chip cookies and have tea. Here they are at the table which Zoe decorated. Next week we have another cookie baking date with good friend who is also gluten-free. It's the most wonderful time... of the year :-)