Find the mint



N

Nancy Young

Guest
This is verbatim from the inside of a box of
Land O Lakes butter.

A fudgy brownie, layered with mint butter cream
and drizzled with chocolate.

Buttercream Brownies

Preparation time: 30 minutes Baking time: 25 minutes

Brownie: 1/2 cup Land O Lakes Butter*
2 (1-ounce) squares unsweetened baking
chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs

Filling: 2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons Land O Lakes butter, softened*
1 teaspoon vanilla

Drizzle: 1 (1-ounce) square unsweetened baking
chocolate, melted

Heat oven to 350F. Melt 1/2 cup butter and 2 squares
chocolate in 2 quart saucepan over medium heat, stirring
constantly, until smooth (4 to 6 minutes). Stir in all remaining
brownie ingredients until well mixed. Spread into greased
8-inch square baking pan.

Bake for 25 to 30 minutes or until brownie begins to pull
away from sides of pan. Cool completely.

Combine all filling ingredients in a small bowl. Beat at medium
speed, scraping bowl often, until creamy. Spread over cooled
bars. Drizzle with melted chocolate. Cool completely; cut into
bars. Cover; store refrigerated.

25 brownies

*Substitute Land O Lakes Soft baking butter with canola oil.
 
Nancy Young wrote:

> *Substitute Land O Lakes Soft baking butter with canola oil.

Typo'?

What is LoL soft baking butter anyway?

Karen
 
Nancy Young wrote:
> This is verbatim from the inside of a box of
> Land O Lakes butter.
>
> A fudgy brownie, layered with mint butter cream
> and drizzled with chocolate.
>
> Buttercream Brownies
>
> Preparation time: 30 minutes Baking time: 25 minutes
>
> Brownie: 1/2 cup Land O Lakes Butter*
> 2 (1-ounce) squares unsweetened baking
> chocolate
> 1 cup sugar
> 3/4 cup all-purpose flour
> 2 eggs
>
> Filling: 2 cups powdered sugar
> 1 (3-ounce) package cream cheese, softened
> 3 tablespoons Land O Lakes butter, softened*
> 1 teaspoon vanilla
>
> Drizzle: 1 (1-ounce) square unsweetened baking
> chocolate, melted
>
> Heat oven to 350F. Melt 1/2 cup butter and 2 squares
> chocolate in 2 quart saucepan over medium heat, stirring
> constantly, until smooth (4 to 6 minutes). Stir in all remaining
> brownie ingredients until well mixed. Spread into greased
> 8-inch square baking pan.
>
> Bake for 25 to 30 minutes or until brownie begins to pull
> away from sides of pan. Cool completely.
>
> Combine all filling ingredients in a small bowl. Beat at medium
> speed, scraping bowl often, until creamy. Spread over cooled
> bars. Drizzle with melted chocolate. Cool completely; cut into
> bars. Cover; store refrigerated.
>
> 25 brownies

Sounds yummy. Especially since there was no mint involved.
>
> *Substitute Land O Lakes Soft baking butter with canola oil.

Why would you want to make such a substitution?

--Bryan
 
"Karen" <[email protected]> wrote in message
news:[email protected]...
>
> Nancy Young wrote:
>
>> *Substitute Land O Lakes Soft baking butter with canola oil.
>
> Typo'?
>
> What is LoL soft baking butter anyway?

I was wondering that myself!

Soft Baking Butter. (laugh)

nancy
 
"Karen" <[email protected]> wrote

> What is LoL soft baking butter anyway?

Oh, I get it ... the butter in the brownie part, not the
filling part. The filling that goes on top. ?

nancy
 
Nancy Young wrote:
> This is verbatim from the inside of a box of
> Land O Lakes butter.
>

I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
-L.
 
"-L." <[email protected]> wrote

> Nancy Young wrote:
>> This is verbatim from the inside of a box of
>> Land O Lakes butter.
>>
>
> I read that same recipe and was like, WTF? The No-Mint Mint Brownie!

Heh. And I read it over because I thought I must have
missed it somehow. Now I'm thinking it reminds me of a
dessert I had somewhere, I might just make these no mint
mint brownies.

nancy
 
"BoboBonobo" <[email protected]> wrote

> Nancy Young wrote:

>> *Substitute Land O Lakes Soft baking butter with canola oil.
>
> Why would you want to make such a substitution?

I leave such matters to the bakers around here.

nancy
 
Nancy Young wrote:
> "-L." <[email protected]> wrote
>
>
>>Nancy Young wrote:
>>
>>>This is verbatim from the inside of a box of
>>>Land O Lakes butter.
>>>
>>
>>I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
>
>
> Heh. And I read it over because I thought I must have
> missed it somehow. Now I'm thinking it reminds me of a
> dessert I had somewhere, I might just make these no mint
> mint brownies.
>
> nancy
>
>


Okay, I can't stand it anymore. You guys are driving me nuts.
Here's a recipe for nearly the same thing, from over 30 years ago.
I have no idea where it came from otrher than my recipe box.
(BTW I prefer the middle layer with Kahlua instead of mint.)

Chocolate Mint Brownie Squares

Bottom layer:
1 c. sugar
1/2 c. softened margarine or butter
4 eggs, beaten
1 c. flour
1 tsp. vanilla
1/2 rsp salt
16 oz Hershey's chocolate syrup

Mint layer:
2 cups confectioners sugar
3 Tbsp. creme de menthe
1/2 c. softened butter

Glaze:
6 oz. chocolate chips
6 Tbsp. butter

Mix ingredients for bottom layer, pour into greased and floured 10x16
jelly roll pan. Bake @ 350deg. 25-30 minutes. Cool in pan.

Mix mint ingredients well, spread over cooled bottom layer until very
smooth.

Melt glaze ingredients, cool slightly, spread over mint layer.
Cool and cut into suqares.

gloria p
 
Puester wrote:
> Nancy Young wrote:
> > "-L." <[email protected]> wrote
> >
> >
> >>Nancy Young wrote:
> >>
> >>>This is verbatim from the inside of a box of
> >>>Land O Lakes butter.
> >>>
> >>
> >>I read that same recipe and was like, WTF? The No-Mint Mint Brownie!
> >
> >
> > Heh. And I read it over because I thought I must have
> > missed it somehow. Now I'm thinking it reminds me of a
> > dessert I had somewhere, I might just make these no mint
> > mint brownies.
> >
> > nancy
> >
> >
>
>
> Okay, I can't stand it anymore. You guys are driving me nuts.
> Here's a recipe for nearly the same thing, from over 30 years ago.
> I have no idea where it came from otrher than my recipe box.
> (BTW I prefer the middle layer with Kahlua instead of mint.)
>
> Chocolate Mint Brownie Squares
>
> Bottom layer:
> 1 c. sugar
> 1/2 c. softened margarine or butter

MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.

> 4 eggs, beaten
> 1 c. flour
> 1 tsp. vanilla
> 1/2 rsp salt
> 16 oz Hershey's chocolate syrup
>
> Mint layer:
> 2 cups confectioners sugar
> 3 Tbsp. creme de menthe
> 1/2 c. softened butter
>
> Glaze:
> 6 oz. chocolate chips
> 6 Tbsp. butter
>
> Mix ingredients for bottom layer, pour into greased and floured 10x16
> jelly roll pan. Bake @ 350deg. 25-30 minutes. Cool in pan.
>
> Mix mint ingredients well, spread over cooled bottom layer until very
> smooth.
>
> Melt glaze ingredients, cool slightly, spread over mint layer.
> Cool and cut into suqares.
>
> gloria p

--Bryan
 
BoboBonobo wrote:

> MARGARINE IS NOT FOOD UNLESS YOU'RE A FREAKING IDIOT.
>
>
> --Bryan
>


Then evidently my interventional cardiologist is a freaking idiot, but
I'll take his advice over yours, thanks.

gloria p
 
Chocolate Peppermint Bars (from Colorado Cache Cookbook)
Makes 24-30 bars (?)

Layer #1
2 oz. unsweetened chocolate1/2 cup butter
2 eggs
1 cup sugar
1/2 cup sifted flour
1/2 c. chopped nuts (optional)

Melt chocolate and butter. Cteam eggs and sugar. Add flour and
chocolate mixture. Mix well. Pour into 8x8 inch pan, bake at 350 deg.
for 20 minutes, turn off oven, leave pan in oven 5 more mintues.

Layer #2
1 1/2 cups powdered sugar
3 Tbsp. butter or margarine
2-3 Tbsp cream
1 tsp. peppermint extract
Note: This layer can be tinted red or green.

Cream butter and sugar, blend in cream and extract. Spread on cooled
first layer, Refrigerate till chilled.

Layer #3
3 oz. unsweetened chocolate
3 Tbsp, butter

Melt together and pour over chilled peppermint layer. Chill. Cut into
small squares.

gloria p
 
BoboBonobo wrote:


> http://www.mercola.com/2002/jul/27/trans_fat.htm


That's the current thinking. New studies may show the opposite next
year. I love how people have jumped on this "now we KNOW margarine is
worse" bandwagon. It's something you'd like to hear, so it must be the
TRUTH!!!!

We'll see. The best idea is probably (or maybe not) to avoid either.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
 
Default User wrote:
> BoboBonobo wrote:
>
>
> > http://www.mercola.com/2002/jul/27/trans_fat.htm
>
>
> That's the current thinking. New studies may show the opposite next
> year. I love how people have jumped on this "now we KNOW margarine is
> worse" bandwagon. It's something you'd like to hear, so it must be the
> TRUTH!!!!

The research is very clear, and has been for some time.
Go to: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi
>
> We'll see. The best idea is probably (or maybe not) to avoid either.
>
Well, I'm not saying butterfat is good for your blood lipids. It is
not. It's nowhere near as bad as hydrogenated oils, but it's not good
for you. Too high in palmitic acid. Ah, but aesthetically, it is very
good.
>
> Brian
>
--Bryan
 
BoboBonobo wrote:

>
> Default User wrote:
> > BoboBonobo wrote:
> >
> >
> > > http://www.mercola.com/2002/jul/27/trans_fat.htm
> >
> >
> > That's the current thinking. New studies may show the opposite next
> > year. I love how people have jumped on this "now we KNOW margarine
> > is worse" bandwagon. It's something you'd like to hear, so it must
> > be the TRUTH!!!!
>
> The research is very clear, and has been for some time.
> Go to: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi


The studies I've read are pretty much trending that way, but we've seem
major reversals in the thinking in the past. I'm not at all convinced
that there's really that much difference.


> Well, I'm not saying butterfat is good for your blood lipids. It is
> not. It's nowhere near as bad as hydrogenated oils, but it's not good
> for you. Too high in palmitic acid. Ah, but aesthetically, it is
> very good.


No doubt. I've switched from margarine use to a much reduced use of
real butter, and much leaner beef with the fats mostly replaced by
canola or EVOO in cooking. We'll see.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
 
Karen wrote:
> Nancy Young wrote:
>
> > *Substitute Land O Lakes Soft baking butter with canola oil.
>
> Typo'?
>
> What is LoL soft baking butter anyway?
>
> Karen

Land O Lakes has a product - soft baking butter -- that is part butter,
part canola oil. It's soft from the fridge (for people who can't leave
a stick on the counter for a while). I think that's what they're
talking about.

Still don't know where the mint is, though.
 
<[email protected]> wrote in message
news:[email protected]...
>
> Karen wrote:
>> Nancy Young wrote:
>>
>> > *Substitute Land O Lakes Soft baking butter with canola oil.
>>
>> Typo'?
>>
>> What is LoL soft baking butter anyway?

> Land O Lakes has a product - soft baking butter -- that is part butter,
> part canola oil. It's soft from the fridge (for people who can't leave
> a stick on the counter for a while). I think that's what they're
> talking about.

OHH! Gotcha, that explains the awkward wording, too.
Thank you.

nancy
 
Default User wrote:
> BoboBonobo wrote:
>
> >
> > Default User wrote:
> > > BoboBonobo wrote:
> > >
> > >
> > > > http://www.mercola.com/2002/jul/27/trans_fat.htm
> > >
> > >
> > > That's the current thinking. New studies may show the opposite next
> > > year. I love how people have jumped on this "now we KNOW margarine
> > > is worse" bandwagon. It's something you'd like to hear, so it must
> > > be the TRUTH!!!!
> >
> > The research is very clear, and has been for some time.
> > Go to: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi
>
>
> The studies I've read are pretty much trending that way, but we've seem
> major reversals in the thinking in the past. I'm not at all convinced
> that there's really that much difference.
>
>
> > Well, I'm not saying butterfat is good for your blood lipids. It is
> > not. It's nowhere near as bad as hydrogenated oils, but it's not good
> > for you. Too high in palmitic acid. Ah, but aesthetically, it is
> > very good.
>
>
> No doubt. I've switched from margarine use to a much reduced use of
> real butter, and much leaner beef with the fats mostly replaced by
> canola or EVOO in cooking. We'll see.
>
Olive oil, great. High polyunsaturate oils like canola, not so great.
Ideally you could switch from canola to ELOO.
>
> Brian

--Bryan
 
BoboBonobo wrote:

>
> Default User wrote:

> > No doubt. I've switched from margarine use to a much reduced use of
> > real butter, and much leaner beef with the fats mostly replaced by
> > canola or EVOO in cooking. We'll see.
> >
> Olive oil, great. High polyunsaturate oils like canola, not so great.

It's not "highly" polyunsaturated, it's similar to peanut oil, about a
60/40 split mono/poly.

> Ideally you could switch from canola to ELOO.

Nah.


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
 
Default User wrote:
> BoboBonobo wrote:
>
> >
> > Default User wrote:
>
> > > No doubt. I've switched from margarine use to a much reduced use of
> > > real butter, and much leaner beef with the fats mostly replaced by
> > > canola or EVOO in cooking. We'll see.
> > >
> > Olive oil, great. High polyunsaturate oils like canola, not so great.
>
> It's not "highly" polyunsaturated, it's similar to peanut oil, about a
> 60/40 split mono/poly.

I stand corrected.
>
> > Ideally you could switch from canola to ELOO.
>
> Nah.
>
>
> Brian
>
--Bryan
 
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