rachel in raleigh

We really had a wonderful time at our ‘Happy Birthday Jesus’ Holiday Open House. We enjoyed the time with our family and friends, enjoyed yummy food, and loved to see all of the school supplies that were donated. (There is still time to give – Matt leaves the first week of January.)

A few of the girls at the party asked me for a couple of the recipes – so here they are; to share with them, to share with y’all. Enjoy!

Psalm 34:8 “Taste and see that the Lord is good.” (This is not to reduce the Lord to the level of food / I delight in the fact that the Lord gave us good food to enjoy and so glorify His name!)

From Betty Crocker, I (well, Tyler) made Creamy Coffee Filled Brownies. I found the recipe and gathered the ingredients, but Tyler actually mixed it all together and made it happen.

Creamy Coffee Filled Brownies

 1 box Betty Crocker® chocolate chunk premium brownie mix (We used dark chocolate mix; if you do not have the chocolate chunk and want that, if you have chocolate chips on hand, you can add those to your brownie mix)

- Water, vegetable oil and eggs as called for on brownie mix box

4 cups powdered sugar

1 (3 oz) pkg. cream cheese, softened

2 tablespoons butter or margarine, softened

2 tablespoon coffee-flavored liqueur or coffee (we used a shot of espresso)

1 cup dark chocolate chips

3 tablespoons butter or margarine

• Heat oven to 350° F (325° F for dark or nonstick pans). Grease or spray 8-inch square pan.
• Make brownies as directed on box, using water, oil, and eggs. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely.
• In medium bowl, beat cream cheese, powdered sugar, 2 tablespoons butter and liqueur (or like us, your shot of espresso) with electric mixer on high speed until smooth and creamy. Spread over cooled brownies.
• In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once, until melted. (We did this on the stove top in a sauce pan.) Carefully spread over filling. Refrigerate 30 minutes or until set. Store in refrigerator.

Peppermint Bark is one of the simplest holiday treats to make. I am going to share with you Paula Deen’s recipe – simply because her recipe is like everyone else’s. I did not use the optional peppermint extract and I liked it a much better; I like the sweet white chocolate taste over the bright peppermint-y taste. I think enough of the peppermint taste comes through from the red and white candy canes.

Peppermint Bark Recipe

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. (I just use a larger pan underneath a smaller pan.) Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and spread with a spatula. Place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

** Click here for the birthday cake truffles recipe – they were delish!