My {Peppermint} Fix

The combination
of peppermint and chocolate.
Ok, call me basic. 

It's a simple fact. The marriage of chocolate and mint has become a symbol of the holidays. Falling second to the dreadful pumpkin craze of course.

But why do these iconic flavors we hold so near and dear to our hearts trigger our seasonal cravings? It's no wonder why peppermint mocha lattes are so popular.

Maybe it's the calming nature of peppermint that draws us in. It flavors our tea, gum and toothpaste, but when you add rich and decadent chocolate, it becomes something else entirely.

I know the holidays can be busy enough with surprise visits from your in-laws and that last minute gift you have to buy for the kind-of, sort-of friend from your yoga class who just ambushed you with a super thoughtful present. So here's a way to jazz up store bought brownie mix, by adding your own personal, holiday touch. Outside of what the brownie mix calls for, you only need three additional ingredients.

Peppermint Oreo Brownies
Makes 20 Brownies

You Need:
-1 box triple chocolate Ghirardelli Brownie Mix
-Peppermint extract
-6 candy canes
-1 container of Oreos

Wet Ingredients:
-2/3 cup water
-2/3 cup vegetable oil
-2 eggs

Preheat your oven to 325 degrees.

Pour two packets of brownie mix into a large mixing bowl. Combine water, oil and eggs in a separate bowl and whisk together until blended.

Crush candy canes into fine pieces in a blender or plastic bag. Pour half of the crushed candy canes in the brownie mix bowl, and set the others aside.

Add the bowl of wet ingredients into your large mixing bowl and stir together until everything is well mixed. Add a few drops (2-4) of peppermint extract and mix thoroughly into the batter. {Peppermint extract in very strong. The small amount packs a lot of flavor.}

Scoop half of the batter into a 9x13 in baking dish. Layer whole Oreos on top of the batter and then add another layer of batter on top.

Place the brownies in the oven, and set a timer for 55 minutes. This recipe makes the texture very soft and gooey. If you like your brownies more well done, add 5 minutes to the baking time.

Once the brownies are cooked to your liking, take them out of the oven and sprinkle remaining candy cane pieces and Oreos on top. Let them cool for about an hour before cutting.

These are great to bring to a holiday party. The brownie mix tackles all the hard work for you, and guests will be impressed that you added your own, homemade spin. Or serve them up with peppermint ice cream. It's both and fun and indulgent way to enjoy the season.

My {Eggroll} Fix

Proceed with caution.
These eggrolls have potential
to be addicting.

Sweet and Spicy Eggrolls
Serves 4

You Need:
1 package egg roll wrappers
2 cups bok choy, shredded
1 cup bean sprouts, chopped
2/3 lb lean ground beef
1/2 carrots, shredded
1/4 cup green onions, chopped
1 tb ginger
1 tbspn low sodium soy sauce
1 tbspn Szechuan sauce
1 tbspn sesame oil
Canola oil (for frying)

This recipe is a fun one, and it is perfect for a party snack or family dinner!

Brown the ground beef over medium heat in a skillet.

Combine the vegetables in the skillet and let simmer. Once the ingredients are well mixed, add the soy sauce, Szechuan sauce and sesame oil.

Take the eggroll wrappers out of the package and get three plates to hold the wrappers, add the filling and place the finished eggrolls.

Add about a forkful of the mixture onto a single wrapper. It helps to have a cup of water next to the plate to wet the edges of the eggroll wrapper. This seals the corners so your eggroll doesn't unravel while it's cooking.

Form the eggroll just like you are wrapping a present. Fold the top of the wrapper over the mixture and press into the middle of the eggroll. Fold the outer corners into the middle of the eggroll. Then roll toward you and wet the remaining edge so it sticks to the eggroll and seals all the corners together.

Pour enough canola oil into fresh skillet to coat the bottom. Once it is bubbling, add the eggrolls and cook for ten minutes.

Allow them to cook on each side until golden brown. 

Take the eggrolls out and let them cool on a baking sheet and paper towel to absorb the grease. These eggrolls are packed with a dynamic flavor from the sauces! But they are a bit spicy so use less of the Szechuan if you want more of a mild spice.

Enjoy! It's quite a challenge not to eat the entire plate.

My {Cashew} Fix

A cashew can be

much more than your daily snack,

dress up your salad!

Summer is finally here! And I'm sure everyone is on a bit of a health kick right now, with swimsuit season and all. We just got a new putting green put in our backyard and while contemplating recipes to make for the upcoming months ahead, I figured I'd stick with the green color palate and whip up a big, colorful salad! I often find myself staring at kitchen cabinets on weeknights, wondering what to make for dinner that can be both healthy and satisfying. This salad is a quick and fairly simple recipe that you can make with virtually any veggies you have in your kitchen. It is both vegetarian and vegan and you may be surprised to find you have all the dressing ingredients already!

Rainbow Kale Salad with Zesty Cashew Dressing

Serves 1

Dressing:

1/2 tin of cashews (unsalted)

1 cap full of apple cider vinegar

1 cap full of light Kikkoman soy sauce

4 cap fulls of olive oil

1 orange (juice and zest)

1/4 cup of water

1 pinch of salt

Salad: 

1 bunch of fresh kale

1 handful cherry tomatoes

1 avocado

1 bell pepper, sliced

1 handful carrots, shredded

Anything else you would like to add!

Gather your ingredients for the dressing and add them all to your blender. I have a Vitamix which grinds up the cashews nicely, but a regular blender or food processor should work as well. Depending on how thick you like your dressing you can add more cashews. Make sure to refrigerate the dressing before serving.

Plate your salad and veggies while you are waiting for the dressing to chill. I love adding the sweet kale mix at Costco, which is full of brussels sprouts, broccoli, cabbage and chicory! 

It is that easy and makes a beautiful presentation. The dressing is both creamy and tangy, and the acidity of the vinegar pairs well with the citrus. Next time you're in a crunch for dinner, just reach for any veggies you have and toss up the dressing! The salad is a "hole in one!"