For St. Patrick’s Day dinner, I always serve the traditional corned beef, cabbage and potatoes. Although it is delicious and filling, it doesn’t make for a particularly exciting meal. To add some festivity, I decided for this year’s St. Patrick’s Day to make a fun dessert. It is a busy week, so I wanted something quick and easy that would require only ingredients that I already had in my pantry. I had a box of gluten-free brownie mix and a bag of Andes Creme de Menthe Baking Chips (Have you tried these? They are amazing!), so I settled on brownies covered with green, mint-flavored frosting topped off with the Andes chips.
As you know from some of my earlier posts, my daughter is allergic to gluten, eggs and nuts, and she mostly has to avoid dairy. As a result, I usually bake things from scratch, because it can be hard to find mixes that do not involve one or more of those problem ingredients. I have, however, found one brand of cake and brownie mixes, Cherrybrook Kitchen, that is gluten-free, egg-free, dairy-free and nut-free and that I think is good. Cherrybrook Kitchen mixes can be found at Whole Foods or on line here. The mixes are pricey, but they yield reliable and tasty-enough results. I order the mixes on line in bulk and then I have them handy if I need to make something quickly.
To make the St. Patrick’s Day brownies, you can bake whatever kind of homemade or boxed brownies you prefer and then, when the brownies are cool, layer on the frosting prepared according to the following recipe:
Mint Buttercream Frosting Recipe:
- 3 Tbsp. softened butter or margarine
- 3 Tbsp. milk (substitute soy or rice milk if needed)
- 2 cups powdered sugar
- 1/4 tsp peppermint extract (not mint extract)
- 1 to 3 drops of green food coloring
Mix butter, milk and sugar with an electric mixer until smooth. Add more milk if too dry or more sugar if too runny. Add peppermint extract and one drop of green food coloring and mix. Add another drop or two of food coloring if you want the frosting darker. Taste, and add more peppermint extract if desired. Spread frosting on cooled brownies. Sprinkle with Andes Creme De Menthe Baking Chips. Enjoy!
See you tomorrow!