Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies.  This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat.  The combination of mint and chocolate is by no means new to the scene.   York has been making their famous peppermint patty, children have been dunking peppermint sticks in to cocoa, and the Girl Scouts have been peddling Thin Mints for years.

I am not really sure why this minty dessert was ever named the grasshopper other than for its color, I mean there are no actual insects in any recipe I have ever found.  There is a famous cocktail named the grasshopper made with creme de menthe and white cream de cacao which has been around since the early 1950’s, about the same time that grasshopper pie started showing up.  There is no way to know which came first, but luckily someone had the mind to throw these flavors together.

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Grasshopper Brownies

Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies. This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 2 x 2 Brownies

Ingredients

• 1 box brownie mix prepare as directed on box
• ½ cup Andes mint baking chips
• 1 can cream cheese frosting
• ½ cup powdered sugar
• 2 tablespoons Creme de Menthe or 1 teaspoon mint extract
• 2 - 3 drops drops green soft gel food coloring
• ¾ cup dark chocolate baking chips
• ½ cup heavy cream
• 1 tablespoon Kahlua optional

Instructions

• Add mint chips to brownie mix and bake in an 8″ x 8″ pan following the instructions on the box. Allow to completely cool.
• Place frosting in a medium-sized mixing bowl.
• Add powdered sugar, creme de menthe (or extract), and color. Mix until thoroughly combined.
• Spread frosting evenly over cooled brownies. Place in fridge to set frosting.
• Place chocolate chips is a small mixing bowl.
• Heat cream in the microwave until hot (not boiling).
• Pour hot cream over chips and allow to stand for about three minutes. Stir to combine.
• Chocolate will thicken as it cools.  Add Kahlua to ganache if desired.
• When chocolate reaches room temperature pour over the top of mint layer.
• Level with a spatula if necessary.
• Place brownies in the fridge for about thirty minutes to set ganache.

Notes

I used a box mix and canned frosting for this quick and easy treat, if you prefer to make everything from scratch, knock yourself out.

Layers of cool creamy peanut butter and chocolate create this decadent, yet surprisingly light dessert. Probably one of the easiest cakes you will ever make, this treat tastes as though you spent hours preparing it.

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No-bake Peanut Butter Chocolate Eclair Cake

Layers of cool creamy peanut butter and chocolate create this decadent, yet surprisingly light dessert. Probably one of the easiest cakes you will ever make, this treat tastes as though you spent hours preparing it.

Course Dessert

Cuisine American, Retro

Prep Time 12 hours hours 20 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 box chocolate graham crackers
• 2 3 1/4 oz. boxes vanilla instant pudding
• 1 cup creamy peanut butter
• 3 1/2 cups milk
• 8 oz. Whipped cream
• 1 can chocolate frosting

Instructions

• Lightly spray the bottom of a 9″ x 13″ pan with cooking spray. Line the bottom of the pan with whole graham crackers covering the entire dish. Cut crackers to fit with a sharp knife if needed.
• In bowl with an electric mixer combine pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in whipped topping, and combine until well mixed.
• Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining pudding mixture and cover the top with another layer of graham crackers.
• Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
• Refrigerate for at least 12 hours before serving.

Notes

This is a great make ahead dessert for entertaining or a pot luck. So easy to make and always a huge success!

One of the latest crazes sweeping the cake decorating world is the cake pop. These small nuggets of goodness seem to be all the rage, making cupcakes “so last year”. Simply decorated with sprinkles, or turned into beautiful flowers, these delights are both fun and delicious. Presented on a stick as a lollipop, or served as a truffle, these little gems are certain to be a hit.

To prepare Cake Pops:

Cooks Note: Making the cake pops is more of a technique rather than a recipe. Here are some guidelines that will help you. Decorate them as simple or lavish as you wish.

• 1 box cake mix, (your choice)
• 1 can of frosting (your choice)
• Wilton candy melts (again your choice)

Begin by baking a cake, either from a box or scratch. (I might suggest a box cake mix, since the process of forming the balls, dipping them, and then decorating maybe about all you want to attempt). Allow the cake to completely cool. Using your hands, crumble the cake into the bowl of a mixer.

Add about 2/3 of a can of frosting. (Again feel free to make your own if your up to it) and mix into a dough like consistency.

For this batch I used a white cake mix and divided it between 2 eight inch round pans. I added chocolate frosting to one cake and cherry to the other to add some variety.

Use a cookie dough scoop or tablespoon to create even sized balls of the cake and frosting mixture. Roll between the palms of your hands to shape. Place the balls on a wax paper covered baking sheet and stand them in the freezer for about 15 minutes. Move them to the refrigerator to keep them cold. You do not want to freeze the cake pops, only completely chill them.

Temper the candy melts in the microwave.  Drop the balls one at a time into the melted chocolate and carefully turn to completely coat. Remove the balls with a dipping fork and place them on wax paper. Allow the chocolate to completely harden. (If you are going to decorate the cake pops with sprinkles, do so as you remove them from the melted chocolate. This will allow the sprinkles to adhere).

Once the chocolate coating is completely hardened, decorate with more chocolate, royal icing, gum paste, fondant, or however you choose.

I topped these cake pops with candy melts using a decorating bag and a #2 tip. I used red designs to identify the cherry flavored centers.