Mint brownies

This past few weeks have been so busy, I really sometimes cannot believe how fast time goes by. We have had bike races and Brad and David had an overnight backpacking trip up on South Willow Canyon this Friday night. Then had full packs and food and our puppy,Maddie. They really had fun.

Sammi and I were not invited this year, so we went and say Mama Mia and had fun with that. I have never seen the play, but the movie was enjoyable. I have been working full time and along with my calling, well the Blog just get put on the back burner.

This past week at work, our Manager, Carla, had her last day. She and her family are moving to Idaho. I really wish them all the best in this new adventure in their lives. Carla loves my mint brownies, so I made them for the lunch, but also made her, her own tray to take with her on her drive to potato land. I will really miss her, she was an incredible boss. Anyway I thought I would pass along the recipe for all to make and enjoy.

Chocolate-Mint Bars

The dense base layer is like a rich, fudge brownie, so don’t overcook it or the dessert bars will be dry. Refrigerating the mint bars before cutting, allows the chocolaty top layer to set properly.

Bottom Layer:
1 c flour
½ teaspoon salt
1 c granulated sugar
½ cup egg substitute
¼ cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 16oz can chocolate syrup
cooking spray

Mint Layer:
2 cups powdered sugar
¼ cup butter, melted
2 tablespoons fat free milk
½ teaspoon peppermint extract
2 drops green food coloring

Glaze:
¾ c semisweet chocolate chips
3 tablespoons butter

1- Preheat oven to 350
2- To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stir with a whisk. Then, combine the rest of the bottom layer ingredients in med bowl and stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into 13 x 9 baking pan coated with cooking spray. Bake for 23 minutes, or until pick comes out clean. Cool completely in pan on wire rack.
3- To prepare mint layer. Combine ingredients and mix until smooth. Spread mint mixture over cooled cake.
4- Glaze; (I always double this part) combine the ingredients in medium microwave safe bowl. Microwave at High 1 min or until melted. Stirring after 30 seconds. Let stand about 2 minutes and spread over top. Refrigerate about ½ hour then cover and continue to refrigerate until ready to cut and serve

Janes Visit

Jane is here for her 3rd summer visit and we are having fun. We started with a fun trip out to Grantsville for the 4th of July Parade. It was HOT, but we still had fun. David brought his super soaker to spray down the people going by, and we learned that by doing that, we got a lot more candy tossed our way. Some of it quite hard, but still free candy. When a little league baseball team went by and he sprayed them, well they were ready with water balloons and boy did they get him good. We all had a great laugh.

Later that day we drove up to Park City for the rest of the weekend. We saw some great fireworks sitting in the park. On Saturday, we went up to the resort while Brad and David rode bikes (I know, surprise), it was also Brads birthday. At the resort, we did the zipline, climbing wall and the super slide. I was a bit unwilling to do the slide, but we were there after 5pm and got 2 for 1 tickets, so up the lift we went and then down on a little thing, I did have fun, but felt sorry the kids behind me. I was a little slow. Oh well.

Brad and David also were able to ride the Mid Mountain Trail (sorry John and Marissa) and really had fun. We do enjoy having Jane and time go to fast when she is here. We sure do enjoy loving in Utah and all the fun and beautiful things we are able to do outside during the Summer months. Yes we know winter will come back, but until then we just love it here.