Mint Baileys Brownie Bites

As kids my brother, sister, and I would make leprechaun traps the night before St. Patrick's Day. We would use cardboard boxes covered in tape, propped up, or with high walls in our attempts to capture the little creature.

For some reason I remember using pistachios colored yellow as the "gold" bait more than once. Why we always had pistachios during St. Patrick's day, or why we figured they looked the most like gold I'm not sure. Maybe that's why my traps always turned up empty!

And another tricky thing about this elusive leprechaun, he could change size. As if catching a magical creature wasn't tough enough, one year he would tear the trap to shreds and the next year little foot prints would show how he easily exited the trap with the "gold".

Once he had gotten the gold from the traps he would go around the kitchen and wreak havoc by upturning chairs and opening cabinet doors. But this little guy was kind of like those sour then sweet Sour Patch Kid commercials, because after all that trouble he would always leave us green cookies and juice!

Unfortunately the leprechaun no longer visits so I have to make my own grown-up green treats, full of minty chocolaty booziness.

This leprechaun character could sure take a note or two from me!

 Brownie Ingredients:

Mix brownie ingredients in a bowl.

I decided to do a little experiment with my brownie bites. Half of them I put in mini cupcake liners and the other half I scooped right into the pan which I had sprayed with non stick spray.

Both versions cooked the same. Obviously the cupcake liner brownies were a snap to
take out of the pan, but the unlined ones weren't much tougher since I sprayed the pan.
So at this point I was still undecided as to which method I preferred. 

(Skipping ahead a tad to eating time.) The brownie stuck to the liner so badly that

about half stayed stuck to the bottom. No more brownie bites in liners for me!

 Melt chocolate and make clover shapes using either a spoon, toothpick, or ziplock baggy with the tip cut off, whichever works best for you. I ended up piping the relative shape with the baggy and using a toothpick to form the chocolate to a better final clover shape. Refrigerate.

Use an electric mixer to make the mint frosting.

Pipe on icing and add a chocolate clover.

Brownie Ingredients:
Boxed brownie mix plus ingredients listed on the box
Baileys Irish Cream (substitute this for the amount of water called for by the mix)

Mint Icing Ingredients:
3 tablespoons room temperature butter
3 tablespoons Creme de Menthe
2 cups confectioners sugar

Chocolate Topper Ingredients:
1/4 cup chocolate chips
1/2 teaspoon vegetable oil

1. Preheat the oven to the temperature instructed on the box.
2. Mix the brownies as instructed on the brownie box, substituting the water for the Baileys Irish Cream.
3. Spray mini cupcake pan with nonstick spay and spoon batter into each cup, just shy of the top.
4. Bake until a toothpick inserted into a brownie bite comes out clean (18 minutes for me).
5. Take out and let cool completely.
6. In a small bowl melt the chocolate chips in the microwave and add the vegetable oil. Stir to combine. Spoon into a plastic baggy and snip off the very tip, use to pipe shamrock shapes onto wax paper. Use a tooth pick to help form the piped shapes. Place in the refrigerator to chill.
7. To make icing, beat the butter in a medium bowl with an electric mixer. Add the creme de menthe and a cup of the confectioners sugar, beat to combine. Mix in the remaining sugar, a half cup at a time until appropriate consistency is achieved.
8. To assemble, spoon the icing into an piping bag and ice each brownie. Add a chilled chocolate shamrock to the top.

Note: If the icing is too thick or thin add extra creme de menthe or more powdered sugar until you are happy with the consistency.


Linking to: Sweet Treats Thursdays, Show Off Your Stuff Party, Luck o' the Irish Link Party, Freestyle Friday
Friday Favorites, Shine on Fridays, Latest Greatest Friday, Anything Goes Linky, Sweets for Saturday, Weekend Wrap Up Party, Seasonal Inspiration, St. Pattys Day Parade Linky, Strut Your Stuff Saturday, Fun Stuff Fridays, St. Patrick's Day Linky Party, Tutorial Tuesday

Baked Avocado Fries

I was texting my best friend the other night:
Me: Have you ever seen the show dance moms?
"Her": Nope. Is it about dancing moms?
Me: Moms of little girl dancers. It is ridiculous.
"Her": I'll have to check it out then haha. Night.
Me: Like in a bad way, (insert plural term for female dogs) be crazy. Night!

...Two hours later.
Her: Why can I never sleep?
Me: I thought you went to bed two hours ago!
Her: That wasn't me...

Go back and check my phone, turns out I had a conversation about Dance Moms with a study partner...a male study partner...Take a minute to let that mortifying moment set in...

Clearly I need to proof read my texts. So of course I had to text him back ridiculously embarrassed and apologize for a conversation about Dance Moms, and for using the phrase "B's be crazy". That phrase should never be said to begin with, let alone to someone you have to see every other day in a classroom setting.

Thankfully he was very understanding. But in my defense, that show really does blow my mind. Do real people really scream and fight that often? Because their behavior is almost as embarrassing as my accidental text convo, almost. And how does that giant lady know so much about dancing? And why do those moms let their daughters get verbally abused daily? So many questions, such little understanding.

Since I don't understand that show, and have troubles texting the correct people, I'll just stick to what I'm good at: cooking and eating. And due to my recent record of mishaps I'm going to keep it simple.

Avocado fries! Oven fried of course. I'm convinced that you don't even have to like avocados in order to enjoy these. And what is a fry without a condiment? Well it's still a fry, but not nearly as fun or delicious. And this dipping sauce pushes these fries over the top! I quickly baked these and mixed the stellar dipping sauce as an appetizer before dinner one night to make up for a delayed main course.

Maybe I should delay the main course more often...

Slice avocado halves.

Coat the slices using the assembly line method.

Place on a non-stick cookie sheet.

Coat with nonstick cooking spray.

Serve with dipping sauce.

(Appetizer for about 6)

Ingredients:

2 avocados

1/4 cup flour
1 tsp kosher salt

1/4 tsp pepper

2 large eggs
1 cup Panko (Japanese bread crumbs)

1/4 cup shredded Parmesan cheese

1. Preheat oven to 450.
2. Cut the avocado in half, remove the seed, and use a spoon to cleanly scoop out each half.
3. Slice each half into about 1/2 inch wedges.
4. Set up breading assembly line, Bowl 1: flour, salt, and pepper Bowl 2: beaten eggs, Bowl 3: Panko and parmesan.
5. Coat each avocado slice with each bowl's contents. Place on a nonstick cookie sheet.
6. Spray breaded wedges with nonstick spray. Bake about 10-15 minutes, or until both sides are golden brown.
7. Optional: Serve with a half of the recipe for Spicy Sauce found in the Baked Bang Bang Shrimp post.

Adapted from here

Linking to: Recipe Party, What's in the Gunny Sack, Tuesday Talent Show, Totally Tasty Tuesdays, Tasty Tuesdays
These Chicks Cooked Recipe Swap, My Meatless Mondays, Lil' Luna Link Party

Avocado Pesto-Stuffed Tomatoes

There is a couple in half of my classes that I curse under my breath and have secretly nicknamed "the chemistry couple". Mainly because I first experienced them in a chemistry class, but partly because they have such chemistry...or at least they want the rest of the class to think that they do.

I hope they break up. This may sound harsh but there I am, sitting in class, being oh-so-studious. And there's a couple sitting in front of me who can't keep their hands to themselves. Hand holding while taking pages of notes is never okay. And kisses between questions should never be considered. Triggers my gag-reflex every time.

Stop being so happy and in love! It's disgusting. Or at least do it outside of school. In a room that doesn't have the word "class" in front of it.

I realize I sound like the Grinch on Christmas, so here are some red and green appetizers. See how I tied those two completely random and seemingly unrelated things together? Bet you didn't see that coming. Just like I didn't see my Chemistry Class requiring a PG-13 rating! You're lucky because these are a much prettier sight, and legally edible.

My brother was a tad weirded out by the green filling at first, but after eating a few he was raving. "Try these, they look weird but they're good, just add some salt and pepper." (Salt and pepper is a must by the way.) They are so creamy and flavorful, I can only imagine how much better they'll be with fresh from the garden tomatoes this summer!

Cut off the top of each cherry tomato.

Slice a small sliver from the bottom, so it stands upright.

Scoop out the seeds and insides.

Flip upside down and allow the excess moisture to drain.

Use a spoon to scoop out half of an avocado.

Blend avocado, cream cheese, pesto, lemon juice,

and salt and pepper in a food processor.

Spoon avocado mixture into a piping bag.

Pipe mixture into each hallowed tomato.

Sprinkle with salt and pepper.

Slightly adapted from BHG, here

Ingredients:
30 cherry tomatoes
1/2 medium avocado
2 ounces cream cheese, room temperature
2 tablespoons basil pesto
1 teaspoon lemon juice
salt and pepper to taste

1. Wash tomatoes. Cut a thin slice off the top of each tomato, and a thinner slice from the bottom (so it will stand upright).
2. Scoop out the insides of each tomato using a small lemon baller or a spoon. Allow tomatoes to drain upside down on paper towels for about 30 minutes.
3. In a food processor blend the remaining ingredients until smooth. 
4. Use a pastry bag fitted with a large round or open star tip to pipe filling into each hallowed tomato.
5. Sprinkle with salt or pepper as needed. Serve or cover and refrigerate for up to 4 hours before serving.

Note: If you cut too much off of the bottom use one of your cut slices to seal the hole.


Linking to: Totally Tasty Tuesday, Tasty Tuesdays, Trick or Treat Tuesday, This Weeks Cravings, We Did It Wednesday, Shine on Fridays

Coconut Cream Pie

I'm not the only one in my family to have caught the blogging bug. My sister Meghann's blog, A Lovely Avenue, shares a mix of design, decor, and crafting. But her and my brother-in-law do more than create, spoil their Maltipoo Bennett, and enjoy my cooking, they're pretty good chefs as well!

Mr. B and his signature pose.

My mom and I went over to their house to visit our new favorite family member (Bennett) the other weekend and decided we might as well let Meghann and Alan cook for use while we were there. We had a great meal (to be shared in a later post) and a new treat, coconut cream pie.

Yes, it was the first time I've ever eaten coconut cream pie and therefore the most delicious by default, but the rest of the gang thought it was amazing too. My brother-in-law even has his grandmothers pie to compare to, so if this pie lived up to an elderly southern woman's homemade pie, it has to be dang good. Meghann doesn't even like coconut yet she ate a piece each morning as breakfast for a week after making it the first time. And the best part: it doesn't require simmering or tempering, it's so simple!

Easier than pie in fact.

No way could I make it through this whole post without making that pun. 

Meghann prepared (and documented) the pie before mom and I showed up. So after dinner it had been chilled and only needed to be topped with the homemade whipping cream and toasted coconut flakes.

Picture me, my mom, and my brother-in-law all standing around after dinner, watching Meghann whip the cream. After a few minutes she goes to spread it on the pie, and I notice it's a little runny. So of course my big mouth asks if it has formed stiff peaks... She responded with a 60 second full blast cream whipping session. We couldn't hear ourselves think over our own laughter or the roar of the egg beater, smoke may have started to form and it was moments away from churning into butter. But by gosh those peaks were stiff!

I started off with a small sliver having never tasted coconut cream pie before, which was extremely unrealistic of me, dessert is my weakness. So I obviously went back for seconds.

Good work Meghann, Maria approves.

Ingredients:

Prepare crust, bake, and let cool.

Put cream cheese and cream of coconut in a medium bowl.

Beat until smooth, add pudding mix, beat until blended.

Stir in coconut then fold in whipped topping.

Spread evenly into prepared crust, cover, and let chill 2 hours.

Before serving toast flaked coconut.

Beat whipping cream in a medium bowl with an electric mixer.

Not quite there yet.

Spread evenly over chilled pie.

Sprinkle with toasted coconut and enjoy!

Ingredients:

1 2/3 cups graham cracker crumbs

¼ cup sugar

1/3 cup butter or margarine, melted

1 (8 ounce) package cream cheese, room temperature

1 cup cream of coconut

1 (3.4 ounce) package cheesecake instant pudding mix

1 1/2 cup sweetened flaked coconut (separated)

1 (8 ounce) container frozen whipped topping, thawed

1 cup whipping cream

1. Preheat oven to 350. In a bowl Stir together the graham cracker crumbs, sugar, and melted butter. Press mixture evenly in bottom and up sides of a 9 inch pie plate. Bake for 8 minutes. Remove to wire rack and set aside to cool completely.
2. In a medium bowl beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beat until blended.
3. Stir in 1 cup of the flaked coconut. Fold in whipped topping. Spread cheese mixture evenly into prepared crust. Cover and chill in the refrigerator for 2 hours or until set.
4. In a medium bowl beat whipping cream with an electric mixture until soft peaks form. Spread evenly over top of pie.
5. In a small pan over medium low heat toast remain 1/2 cup of flaked coconut. Evenly sprinkle over pie.

Linking to: Recipe Party, Makin You Crave Monday, Market Yourself Monday, Tuesday Tea Party, Made By You Monday, Crazy Sweet Tuesday, Mix It Up Monday, Tuesday Talent Show, Mrs Fox's Sweet Party

Baked Bang Bang Shrimp

I was assigned to help conduct interviews this past weekend. Interviews are so much easier when you are on the other side of the table, and so much more entertaining.

It absolutely blew my mind some of the things that came out of the potential employees mouths, and truthfully had me ending the afternoon feeling much better about myself.

Everyone has a personality trait that's just a tad bit off, but I thought that the average college student could dull their craziness for a twenty minute interview. Clearly my expectations are set far to high.

There were some moments where I had to hold back a giggle, or hide my complete shock.

Q: What do you think will be the most challenging aspect of the job, and how do you plan to overcome this challenge?
A: I really don't like bugs, they kind of scare me. So definitely having to kill bugs.
(Bugs are not involved in the job description, whatsoever.)

Q: Talk about a time when you had to work with someone who was different then yourself.
A: I used to work at waffle house, and once this guy I worked with taught me all about East and West coast crack.

Q: Talk about a time you were on a team. What do you think makes a successful team?
A: Any team?
A: What type of team?
A: Like a sports team?
A: My soccer coach was a complete jerk, I wanted to stab him.

Thanks for applying, we'll get back to you in two weeks.

Since I don't get to conduct interviews every day I decided to take the task of making myself feel better into my own hands: BAKED BANG BANG! (Also known as oven fried.) Inspired by Bonefish Grill's amazing shrimp appetizer, which is tender shrimp, breaded and fried, and then tossed in a creamy sauce with a kick.

I got a copycat recipe for Bang Bang Shrimp here and made it feel-good worthy, aka much healthier!  And then I ate it, and felt darn near incredible. Here's to feeling better by the bite.

Sauce ingredients:

Breading ingredients:

Coat shrimp in flower mixture and then dip in egg wash. 

Then coat in Panko mixture.

Place the breaded shrimp on a cookie sheet.

Coat top with cooking spray, bake about 7 minutes. Flip, spray, and cook again.

Toss baked shrimp in prepared sauce.

Garnish with green onions.

Serves 2-4 as an appetizer

1 pound medium shrimp, peeled

Spicy Sauce:
1/2 cup lite mayonnaise
4 teaspoons chili garlic sauce
1 teaspoon sugar
1 teaspoon rice vinegar

Egg Mixture:
1 egg, beaten
1/2 cup milk

Breading Mixtures:

Bowl 1:

½ cup all-purpose flour

1 teaspoon salt

1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
Bowl 2:

1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

Optional garnish:

1 green onion, chopped (green part only)

1. Preheat oven to 350.
2. Mix together all spicy sauce ingredients in a small bowl, cover and set aside.
3. In a shallow bowl beat together egg and milk mixture. In two separate shallow bowls prepare breading mixtures by combining ingredients.
4. Bread shrimp by first coating with bowl 1 breading mixture, next dip into egg mixture bowl, then coat with bowl 2 breading mixture. Place breaded shrimp on a cookie pan lined with a silicon mat or parchment paper.
5. Spray shrimp with a layer of cooking spray. Bake for 7 minutes. Turn over shrimp, spray with a layer of cooking spray. Cook another 7 minutes.
6. Place cooked shrimp in a large bowl and coat with prepared sauce. Garnish with chopped green onions.

Note: If you run low on any breading or milk/egg bowls simply add reduced ratios of ingredients to replenish. Spraying the shrimp with cooking spray helps them crisp up and brown during baking. For spicier shrimp add more chili garlic sauce to the spicy sauce.


Linking to: Recipe Party, Tuesday Talent Show, Talent Tuesday, Shine on Fridays, Whats Cooking Wednesday, We Did It Wednesday, Strut Your Stuff, Shine On Fridays, Feature Yourself Friday, Strut Your Stuff Saturday, Makin You Crave Monday, Made By You Monday, Show Your Stuff, Manic Monday