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Holiday baking has made it’s way into my home and I couldn’t be happier. Let the sugar rush begin!

I was playing around with this brownie recipe I’ve previously blogged about and adapted it just slightly to make it more festive. I’ve already given three pan-fulls away — they are that good to share.

And distributed the next day? I think the brownies get even better after having sometime to sit in the fridge. They are much prettier to cut once the frosting has chilled and I swear the brownies get more fudge-like as well.

They are still minty (of course) but instead of layering chocolate frosting on top of mint, I substituted crushed peppermint candies on top. Peppermint flavored M&Ms to be exact. (Is this a new thing this year? I don’t remember seeing them on the shelves before.)

With the red and white crumbled candy shells and white chocolate filling, these holiday M&Ms are the prettiest topping. If you’re looking for more crunchy texture, crushed candy canes would do the trick. But I like the softer, melt-in-your-mouth feel of chocolate.

Happy baking. Bring on the treats!

*****

Brownies with Pink, Peppermint Frosting

adapted from Mint Chocolate Brownies

1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
4 large eggs
2 tablespoons honey
2 cups granulated sugar
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Butter a 9 x 13 pan and set aside. (You can also slip a sheet of parchment paper on the bottom and butter it as well to make sure the brownies come clean out of the pan.)

In a large bowl, stir melted butter and unsweetened cocoa powder together. Next, beat in the eggs. Add in the honey, sugar, flour, baking powder and salt. Mix until all ingredients are incorporated and the batter is thick and smooth. Pour brownie mixture into buttered pan, bake for 20-25 minutes. Around 20 minutes, prick with a toothpick. They will be done when a few crumbs cling to the toothpick, these brownies are soft and moist so be careful not to over bake. Set aside to cool.

While the brownies are baking, make the pink, peppermint frosting.

1 cup (2 sticks) butter
2 cups confectioners sugar
1/2 teaspoon peppermint extract
2-4 drops of red food color

With an electric mixer, cream butter on medium speed till smooth. Gradually add the confectioners sugar and mix for one minute. Next add in the peppermint extract and the red food coloring. Mix for one more minute till the color is a happy light pink. The frosting should be rich and thick. (If you want a thinner frosting, mix it a little longer on a higher speed or add a tablespoon or so of milk).

Frost the pink peppermint goodness over the cooled brownies. Sprinkle the crushed peppermint candies on top. You can serve immediately, but I like to refrigerate the brownies for an hour or so to make the frosting cleaner to cut.

Note: I’ve realized that I like using salted butter in my frosting. So, I’m calling for it in this recipe. I’ve previously stuck with unsalted, but I’m a believer in salt enhancing flavors. Also, I really like salt.

Brown Sugar Fruit dip. Photos from my Instagram.

Here in our part of the world, we have embraced the goodness that is summer. Since school got out, I have welcomed sleeping in (just slightly), swim lessons, trips to the park and the endless Las Vegas sunshine. Now that I’m not doing the daily school drop off/pickup routine, I don’t even mind the 100 + degree temperatures. No, really. It’s not that bad.

I admit, all this hot weather and playing with my kids has me in no mood to cook. I’d rather take my children to the pool. Read a book during my baby’s nap time. Spend the afternoon watching a few cartoons with the little ones (why should they have all the TV fun?).

I’m sure my aversion to the kitchen will leave eventually . . . but for now it’s all play and minimum time around the oven. Unless I’m baking of course. Because baking is fun.

One thing (besides cookies) I’ve been making is fruit dip. Yes, if it is sweet to the tongue, we are still friends. Even in the summer. And my kids love fruit dip. Sometimes I catch them scooping handfuls straight into their mouths — minus the fruit.

I’ve also had this dip with sour cream instead of yogurt, and it’s even creamier and rich. I like using Greek yogurt though, the consistency is still thick, and it makes me feel a tad bit healthier. It’s still tart, and a bit smoother.

Fruit alone is wonderful. Already sugar sweet and refreshing. But the joy of dunking whole strawberries into a pool of brown-sugary yogurt deliciousness?

Summertime fun.

getting ready to hit the pool.

Brown  Sugar Fruit Dip

1 cup greek yogurt
3 tablespoons brown sugar
1/2 teaspoon of pure vanilla extract

In a medium size bowl, whisk the yogurt, brown sugar and vanilla together till the sugar is fully incorporated into the yogurt. Serve with fresh fruit.

Dorie Greenspan's Swedish Visiting Cake. Photo taken on my phone via Instragram.

We had some friends in town this past weekend and to celebrate their arrival (driving long hours with three small children is no small feat) I made one of my favorite treats to share. A Swedish Visiting Cake. From one of my favorites, Dorie Greenspan.

This one-bowl, no standing mixer required, recipe is from my well-used copy of Baking: From my Home To Yours by Dorie Greenspan. I make this recipe so much, than when I open up this well-loved cookbook, and it falls open obediently to page 197. No lie. It’s like, this cookbook knows me or something.

I adore this cake. It’s never failed me. I’ve been making this chewy, buttery, hint of almond goodness to share with friends for years. I also appreciate how accessible this recipe is. It uses simple ingredients like sugar. Lemon zest. Flour. Butter. I always have these items in my kitchen.

A tad bit of almond extract gives this cake a little bit of pop, and the almond slices sprinkled on top makes it beautiful. Oh, and baked in a cast iron skillet? (Which is how I make mine every time) Completely charming and rustic.

In Baking, Dorie says she got this recipe from her friend, Ingela who’s got it from her own mother. (Side note: I love recipes passed down from mothers.) Dorie writes:

“Ingela … said her mother used to claim that you could start making it when you saw guests coming up the road and have it ready by the time they were settling down for coffee. That’s only a slight exaggeration.”

I’ve always loved the visual of seeing friends and family come down the road, and in a moments time, throw together a delicious cake. Visiting with people you love in your home, with homemade sweet treats and happy conversation, might be one of the best things ever.

*******

Almond Swedish Visiting Cake
adapted just slightly from Dorie Greenspan
makes 8 to 10 servings

1 cup of sugar, plus about 1 tablespoon for sprinkling
grated zest of one lemon
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon of almond extract
1 cup of all-purpose flour
1 stick butter, melted and cooled
a handful of sliced almonds

Preheat oven to 350 degrees. Butter a 9-inch cast iron skillet and set aside. In a large bowl, add sugar and lemon zest. Rub the zest into the sugar till the sugar becomes soft and smells like lemony goodness. Next add the eggs, one at a time, and mix together with the lemon-scented sugar.

When blended, add the vanilla and almond extracts. Then add the flour and continue to stir. Once the flour is incorporated, add the butter and continue to mix.

Pour the batter into the buttered skillet and and sprinkle the top with the sliced almonds and tablespoon or so of sugar. I just eyeball this part, making sure there are almonds and sugar scattered somewhat evenly on top. Bake the cake for 25-30 minutes, and let cool for at least five minutes before serving. Slice into wedges and serve. If you have some, this cake is also great with an accompaniment of berries on the side.

*note: In her cookbook, Dorie mentions you can also use a 9-inch cake pan if you don’t have a cast iron skillet. Just place a baking sheet under the pan while baking.