8/28/2023 0 Comments Red velvet peppermint browniesha! I’ve been blogging for a decade, and it took about 6 years before my own mom started to read my blog. Peabody’s reason for writing a cookbook was in tribute to her mom that never understood the “food blog thing”, so she wanted to add cookbook author to her resume to give her mom something to brag about. She’s known the world over (for real!) for her out of this world creations and mashups of fabulous flavors on her website Sweet ReciPEAS!, and this peppermint bark red velvet cake is going to blow your mind and take your holiday spirit to another level! But my cake decorating has been pretty quiet lately – giving me the best excuse to dive in was this Peppermint Bark Red Velvet Cake from my lovely blog friend Peabody Johanson’s new cookbook Holy Sweet! Because my life has been short of that lately? Just kidding, I’ve got 20 pounds of flour tucked away in the pantry. This is unlike a holiday season we have ever seen, and like so many of you, I’m trying to reframe it all for the positive and create new traditions and welcome in the season by any means possible. Heavy Cream: Buttermilk also works well in place of heavy cream.This Peppermint Bark Red Velvet Cake is Christmas in cake form! Gorgeous red layers with whipped peppermint frosting make this sublime!.Vegetable Oil: Any non flavored oil, like canola oil, also works.Freezing: These brownies can be frozen in an airtight zip top freezer bag for up to 3 months.Storage: If there are any brownies left :), you can store them in an air tight container in the fridge for up to 4 days.They will continue to cook a bit when they come out of the oven. If it’s clean or ALMOST clean, take the brownies out. Start checking brownies about 5 minutes before instructed on the package (usually about 30 minutes).Hold the parchment paper to the sides of the pan using two clips (I use bag clips, see photo above). To make brownies easy to remove from the pan, line the pan with parchment paper.Sprinkle on candy cane pieces, if desired. Step 4: Bake 30-40 minutes until a toothpick comes out clean. Step 3: Top the batter with crushed Oreos. Step 2: Spread batter into a 9×9 (or 8×8) inch baking pan. Step 1: In a large bowl, mix brownie mix, oil, heavy cream, eggs, peppermint extract and espresso powder. Remember that full instructions with exact ingredients will be in the recipe card below! HOW TO MAKE OREO PEPPERMINT BROWNIES: STEP BY STEP I’ve used Trader Joe’s peppermint Joe Joes for this recipe, too. Any other peppermint or mint chocolate sandwich cookies will also work. Mint Oreos: They usually sell mint Oreos year round. Instant Espresso Powder: Make sure you are using INSTANT ESPRESSO POWDER and not regular coffee grounds–yuck! You’ll need the following ingredients to make these delicious Oreo peppermint brownies: INGREDIENT NOTESīrownie Mix: Any brownie mix will do! My fave is Ghiradelli, but I typically just buy whatever is on sale!
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