Cookie of the Week!- Starbucks Peppermint Brownie

Okay so I just had to try this. It is my all time favorite holiday treat!!! Now, I got the recipe here but I recommend using a 9x13 pan instead. I found that using the smaller pan the brownie's were too large and the bottom started to dry out before the middle was done. Overall though, a big plus!!!!

Brownies

• 1 (19 1/2 ounce) box fudge brownie mix
• 1/2 cup butter, melted
• 1/4 cup water
• 2 eggs
• 1/4 teaspoon peppermint extract

Peppermint Buttercream Frosting

• 1/3 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract

Chocolate Frosting

• 1/3 cup whole milk
• 1/4 cup butter
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

1. Preheat oven to 325. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.
2. Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated.
3. Pour into prepared pan. Bake according to package directions. Let cool.
4. Beat together cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk and peppermint and vanilla extracts. Spread frosting evenly over the top. Place brownies in fridge to firm up frosting.
5. Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make more than you need, so remove 1/4-1/3 cup frosting and reserve for another use.
6. Spread chocolate frosting over the white frosting on the brownies.
7. Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.

Cookie of the Week!- Starbucks Cranberry Bliss Bar

Now if you are a fan of Starbucks then you know that it is the time for the Bliss bar and the peppermint brownie. The best time of the year!!! I had a request to make the bliss bar from a former co-worker and friend (bet you didn't know that I worked for Starbucks for years, until I had L). I told to let me poke around some and see what I could find. Well I found a great recipe for them. I got it here, and I have to say that they are pretty close to the real thing. These are a bit more cakey then the actual bliss bar, but way cheaper to make them yourself. I think in the store right now they are $2.25 a piece, and to make this it would probably cost a whopping $5-7! So I just had to make these for Thanksgiving! I actually made 2 batches over these last 2 days, and they have been a hit. So I highly recommend making these, whether you are a huge fan of the original Bliss bar or just really like cranberry, white chocolate, and cream cheese. You must make these!!! Next up, Starbucks Peppermint Brownie!

Cake

• 1 cup butter , softened
• 1 1/4 cups light brown sugar, packed
• 3 eggs
• 1 1/2 teaspoons vanilla or orange extract
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup diced dried cranberries
• 6 ounces white chocolate, cut into chunks

Frosting

• 4 ounces cream cheese, softened
• 3 cups powdered sugar
• 4 teaspoons lemon juice or 2 teaspoons orange extract
• 1/2 teaspoon pure vanilla extract
• 1/4 cup diced dried cranberries

Drizzled Icing

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 2 teaspoons vegetable shortening
• orange zest, garnish (optional)

1. Preheat oven to 350 degrees.
2. Beat butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat well.
3. Gradually mix in flour until smooth.
4. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand.
5. Pour batter into a well-greased 9x13-inch baking pan and spread evenly.
6. Bake for 30 to 35 minutes or until cake is light brown on the edges.
7. Let cool.
8. Frosting: combine cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
9. When the cake has cooled, spread frosting over the top of cake.
10. Sprinkle top with diced cranberries.
11. Icing: Whisk powdered sugar, milk, and shortening.
12. Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip.
13. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle.
14. Slice the cake across the width three times making a total of eight rectangular slices.
15. Slice each of those rectangles diagonally creating 16 triangular slices.