• 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.

Chocolate Cake

• Heat oven to 350°F.
• Grease cake pans with butter or spray (no need for flour with this recipe). Line the bottom of the pan with a parchment paper and lightly grease the paper.
• In the bowl of a stand mixer, whisk together all dry ingredients.
• On low-speed, add the oil and yogurt, mix to combine.
• Slowly add water, vinegar, and vanilla.
• Add the eggs one at a time. Increase to medium speed and beat mixture until completely combined about two minutes, scraping the sides of the bowl occasionally.
• Divide evenly among pans.
• Bake for the recommended time for the pan size you are using (see chart above). Cakes are done when the center springs back when lightly touched. You can also test your cakes by inserting a tooth pick in the center.
• Let the cakes cool in their pans for about 20 minutes before removing them. Place on a wire rack to completely cool.

Peanut Butter Frosting

• Cream together peanut butter, butter and powdered sugar using the paddle attachment of a stand mixer.
• Add salt and vanilla.
• Slowly add whipping cream.
• Mix on medium-high speed for 3 – 4 minutes or until frosting is light a fluffy.
• Assemble
• Level the cakes with a sharp knife and cut into more layers if desired (I cut each layer in half to create four).
• Place a small dollop of frosting on the center of a cake round or plate (this will prevent the cake from sliding).
• Place first layer on cake, spread with an even coat of frosting. Sprinkle evenly with chopped Reese’s cups. Add next layer and repeat.
• Frost the top and sides of the cake. Allow frosting to set up for several hours before adding the ganache.

Ganache Topping

• Place chocolate chips in a medium-sized mixing bowl.
• Heat cream just to the point of boiling either on the stove or in the microwave. Pour hot cream over chips and allow to stand for several minutes. Using a whisk slowly stir cream and chips. The heat of the cream will melt the chips.
• Mix until completely smooth.
• Add espresso powder and mix well.
• Allow to stand. Ganache will thicken as it cools.

Finishing Touches

• Let the ganache cool until it starts to thicken but still pour-able. Pour on to center of cake. Using a small spatula spread the ganache evenly towards the edges of the cake allowing some to flow down.
• Add more chopped peanut butter cups on top and drizzle with ganache.
• Allow cake to set up several hours before cutting.
• Keep uneaten cake in the refrigerator.

Cake

• Heat oven to 325° F.  Grease and flour a 10-inch fluted tube pan, set aside
• In a large saucepan combine sugar, coffee, unsweetened chocolate, and butter. Heat while stirring over medium-low until the chocolate and butter are melted. Heat this mixture only long enough to completely melt the chocolate and butter. Do not boil, we are not melting sugar and making candy, the sauce should appear granular.
• Remove from heat and cool (since we are going to be adding egg to this mixture, it is extremely important to allow the sauce to cool down somewhat. Scrambled eggs would not be a good thing here).
• In a small bowl combine flour, baking powder, baking soda, and salt; set aside.
• Tip: When baking, mix your dry ingredients flour, baking powder, soda, salt, powdered spices together with a whisk in a separate bowl. This accomplishes two things, one it combines the ingredients without overworking the batter, and it sifts the flour.
• Stir yogurt, eggs, and vinegar into chocolate mixture in saucepan. Gradually add flour mixture, stirring just until combined (Vinegar is added to assist the leavening ingredients in this very heavy cake, but will add no taste. Do not be surprised to see the batter bubble, it is the vinegar doing its job).
• Fold in the white baking chips and pour into the prepared pan.
• Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. (Because this is such a dense cake be sure to test the cake in several places. I like to use a wooden skewer instead of a tooth pick to make sure the cake is done all the way through).
• Cool in pan on a wire rack for 15 minutes. Remove from pan. Cool completely on rack

Chocolate Ganache

• Place the chocolate chips in a mixing bowl.
• In a small sauce pan over medium-high heat warm the cream until it is almost ready to boil. (Do not boil). Pour the hot cream into the bowl of chips and mix until all of the chocolate is melted and becomes smooth (the residual heat from the cream will melt the chocolate).
• Finish the ganache by stirring in the Kahlua.

Assemble

• Pour the ganache over the cooled cake while the chocolate is still warm. It will flow easily and become smooth. As the chocolate cools it will set up and will keep its shiny appearance.
• I finished this cake with some white, light, and milk chocolate that I drizzled over the cake after the ganache had set up. I tempered the chocolates one at a time and used a small plastic bag with the corner cut off to pipe on the finishing touches.

• Heat oven to 425°F.
• On a lightly floured surface roll out pizza dough to about a 1/4 “ thick. Transfer onto a baking sheet.
• Spoon Alfredo sauce on to the dough. Use the back of the spoon to spread the sauce evenly.
• Spread chicken, beans, onion, and artichokes over the pie.
• Sprinkle shredded cheese over the pizza
• Lightly drizzle pie with olive oil
• Bake for 12 – 15 minutes or until cheese is bubbling and crust is golden.
• Enjoy hot or at room temperature.

Brownies

• Heat oven to 350°F. Grease 9″x9″x2″ baking pan.
• Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.
• Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Ganache

• Heat cream in a sauce pan or in microwave until almost boiling. Pour over chocolate chips. Allow to stand for a few minutes before stirring. Mix until all of the chips have melted and the ganache takes on a smooth texture.
• Pour over brownies. Refrigerate 20 to 30 minutes.