On Tuesday I posted these blarney brownies and a spring drink concoction for Kathleen at Cuisine Kathleen’s St. Patrick’s Day party. I just may have found my new favorite pick up dessert for entertaining. It is easy, delicious, and oh so versatile!
I called them blarney brownies, but, in truth, they can be altered to fit any occasion-- Red and green filling at Christmas for Blitzen brownies, pink or blue filling for baby shower brownies, or all the pastels for spring or Easter brownies. They are rich and a little goes a long way. The best part—the bottom layer starts with a box mix! :)
Ultimate All Occasion Brownie
1 box supreme brownie mix with a chocolate syrup pouch, made as directed.
3 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 cup whipping cream
1 (3 ounce) package cream cheese, softened
1/4 teaspoon mint extract (optional for you, but for me a must :)
4 drops of the food coloring of your choice
1/2 cup whipping cream
1 (12 ounce) bag semisweet chocolate chips (about 2 cups)
1/2 cup butter (do not substitute margarine)
Bake brownies according to directions. In a large bowl beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies and refrigerate about an hour or until set. Meanwhile, in a 2-qt. non-stick saucepan, heat topping ingredients over medium heat stirring constantly until melted and smooth. Cool until lukewarm. Pour topping over filling and spread to cover. Refrigerate about 2 hours or until set.
Note: I have constant issues with cutting “pretty” brownies. I popped these in the freezer for a few minutes. I used a warm serrated knife to first score lightly and then cut. I wiped the knife clean between each cut. The first one out of the pan may not be pretty—eat it!
I spent the weekend helping my daughter paint yet another room in the previously all white bachelor pad and ran across this book on her coffee table. I don’t think this apple fell far from the tree :). It is filled with beautiful tables, theme parties and recipe ideas. The spring fling drink pictured with the brownies is a recipe from this book.
In a large pitcher, mix 1 1/3 cups sugar, 1 cup fresh mint leaves, two lemons and one cucumber thinly sliced into rounds. Add two cups vodka (optional) and two cups fresh lemon juice (10-12 lemons). Let stand for about thirty minutes and stir to dissolve sugar. Add two cups club soda. Serve over ice and garnished with fresh lemon slices, cucumber slices and mint leaves. Wouldn’t it be pretty served from one of these?
I saw beehive drink dispensers similar to this at Steinmart last week. I already have one, but am tempted to buy this because I love the shape!
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