PBG Recipe: Not So Thin Mints

Remember those great Thin Mint cookies you used to buy from your local Girl Guides?  So chocolaty and minty.  I am sure you can still by them from the Girl Guides but why not make them yourself.  That way you will know what is in them - who knows what goes into those mass produced cookies.  These cookies were easy to make the only downfall being the fact that there is a lot of waiting before you can dig in.  But, I guarantee it is worth the wait.  I have been keeping mine in the freezer to snack on when a chocolate-mint craving hits (which is often!)

Not So Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind, I used Almond Milk)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

Directions

Cookies
In a small bowl, sift together flour, cornstarch, cocoa powder and salt.
In a mixer, cream together butter and sugar.
With the mixer on low speed, add in the milk and the extracts.
Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.  I left mine overnight and baked the next day.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a lined or non-stick baking sheet.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack.

Chocolate Coating
10-oz dark or semisweet chocolate
1/3 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.

Enjoy fresh or frozen!

Snowman Soup

Sounds tasty, doesn't it?  Ok, I don't really have a recipe for Snowman Soup.  But I did have a very yummy mug of hot chocolate today.  See...

 And the best part is...I made it myself.  That's right!  That edible art is a PBG Original creation.  As a member of the Social Committee at my office part of my job is to ensure that there are lots of treats available to everyone in the office as often as possible.  My co-workers are food fanatics and they love themselves some treats.  So, when the holidays rolled around it only made sense that the Social Committee would pump up the treat quota. 

My co-worker and fellow Social Committee member Alison came up with the idea to give everyone in the office a Holiday mug.  We added a candy cane and a poem and dropped them on everyone's desk this morning.  Now, if that wasn't good enough we brought in all the fixin's for the perfect mug of hot chocolate - whipped cream, marshmallows, chocolate chips, sprinkles, cinnamon sticks, peppermint flavouring, vanilla flavouring, chocolate syrup and caramel syrup.  It was a Hot Chocolate Buffet and it was spectacular.

My perfect creation included mini marshmallows, whipped cream, chocolate chips, sprinkles, coloured sugar and a splash of peppermint.  I was amazing!!  And the best part was that I made it myself.  It looks like it could have come out of a Starbucks advertisement, doesn't it?

I think it is safe to say that most of my office mates were happy with this week's Holiday surprise.  I can't wait to do it all again next week.  I won't tell you now, but I think everyone will be happy.

Does your office do anything fun to celebrate the Holidays?

PBG Recipe: Oh Baby Bars

Peanut butter and chocolate...together?  Yes, please.  I adapted this recipe from Jenna at Eat, Live, Run.  Thanks Jenna, these were a big hit with everyone who tried them.

Oh Baby Bars
2 tablespoons brown sugar
1 1/3 cup powdered sugar
1/4 cup butter, softened
3/4 cup creamy peanut butter
12 ounces dark chocolate
1 T butter

Blend together the brown sugar, powdered sugar, butter and peanut butter into a smooth paste. Press into the bottom of a nine by nine inch pan.

Melt the chocolate with the tablespoon of butter over very low heat (or in a microwave). Pour melted chocolate over the peanut butter crust and stick in the fridge for an hour to harden.

Cut into squares and serve!

PBG Recipe: Chocolate Summer Squash Loaf

I was looking for a way to use up the rest of these very cute summer squash that I bought earlier.  There were way to cute to go to waste.

And, as usual, I was craving something sweet.  Ideally, something with chocolate.  So, a chocolate zucchini loaf was the obvious answer.  I googled a few basic recipes and came up with the following sinful list of ingredients.  The final product was moist and chocolaty.  I made 2 loaves and thankfully have some family members that are more than willing to help me eat my creations.  

Chocolate ZucchiniLoaf

Makes 2 loaves.

1/4 cup apple sauce
1/2 cup salted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1-1/2 tsp pure vanilla extract
1/2 cup milk
1 heaping tbsp Greek yogurt
2-1/2 cups all-purpose flour
4 tbsps cocoa
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 cups grated zucchini
1/2 cup dark chocolate chips
Directions

In large bowl, cream together oil, butter, yogurt, apple sauce and sugars.  Stir in eggs, vanilla and buttermilk.

In medium bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add dry ingredients to wet mixture and stir until just combined. Using a wooden spoon, stir in zucchini and chocolate chips.

Pour mixture into two greased 9x5x3-inch loaf pans.

Bake in preheated 350F oven for 55 to 60 minutes or until a wooden pick inserted in centre comes out clean.

Eat a slice, or two, or three with your family, friends or even by yourself.  I promise I won't tell anyone.