Monday Miscellany: Happy Last Day of March!

When you start the process of moving out of the home you grew up in you kind of lose track of everything else in your life (hello, last two weeks of my life). 🙂 But today I am back and just wanted to share a few things I’ve found online in the last few weeks in between stripping wallpaper and pinning ideas for my first home.

Cheddar Jalapeño Chicken Burgers with Guacamole

I’ve never been much of a burger girl, but for some reason in the last year of my life I’ve been craving them like never before.  Enter this recipe from What’s Gaby Cooking.  Be still my heart.  I’m a huge fan of non-beef burgers, and adding guacamole makes anything look delicious.  I can’t wait to try this one out!

Photo courtesy of

Photo courtesy of

This Cake

Spied on Pinterest.  It may be the loveliest wedding cake I’ve ever seen.

Photo courtesy of via Pinterest

Photo courtesy of via Pinterest

Sour Cream Espresso Brownies with Salted Caramels

So many of my favorite things put together.  A friend of mine shared this recipe with me, and I can’t wait to make them sometime!

Photo courtesy of

Photo courtesy of

Happy Monday, everyone!



Thin Mint Brownies

You guys.  These brownies.  After I cut them I’m pretty sure I ate five.  They are so. stinkin’. good.  (Thank you, Six Sisters’ Stuff, for sharing these with the world!)  Since they’re minty and green (and, oddly, mint green 😉 ) they’re perfect for any St. Patrick’s Day festivities you may have on your calendar.  Don’t be put off by the multiple steps – they are super easy and totally worth the effort!  I can only imagine the other flavor possibilities that come with this recipe.


1 1/2 cups melted butter
3/4 cup cocoa
3 cups sugar
6 eggs, beaten
1 1/2 tsp. vanilla
3/4 tsp. salt
2 1/4 cups flour, sifted

Mint Frosting Layer
3/4 cup butter, softened
3 Tbsp. milk
3 cups powdered sugar
1 to 1 1/2 tsp. peppermint extract – I used a little less as some people aren’t huge mint fans in my house – the crazies 😉
Green food coloring

Chocolate Layer
2 1/4 cups semi-sweet or milk chocolate chips, or whatever combo you like!  I added in some of the Dark Chocolate & Mint Chips Nestle puts out at Christmas that I had leftover in my freezer 🙂
3/4 cup butter


Preheat oven to 350*F.  Now, make the brownie base:  whisk together the melted butter and cocoa.  Add sugar, eggs, vanilla, and salt.  Mix well, then using a rubber spatula, stir in the flour by hand until just combined.  Don’t over mix.  Spread the mixture in a greased 12×17″ cookie sheet and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.  Cool, then put in the freezer for 20 minutes.

While the brownies are in the freezer, make the mint frosting.  Beat the butter until smooth, then add the powdered sugar and milk, alternating between 1 cup of powdered sugar, then 1 Tbsp. of milk.  Once all of the powdered sugar and milk is in, add the peppermint extract.  Finally, add the food coloring if you like.  Spread the frosting on the brownie layer after it has had its 20 minutes in the freezer.  Once it’s spread in an even layer, place the pan back in the freezer for another 20 minutes.

Now, melt the chocolate chips and butter, either in the microwave or in a double boiler.  When the brownie and mint layer is ready, pour the chocolate layer on top and spread evenly.  Finally, place the tray back in the freezer for a final 20 minutes to set.

Once that 20 minutes is over, pull the brownies out, let them hang out for a few minutes, then cut them however you like.  Squares, triangles, anything.  And enjoy!

Thin Mint Brownies

Thin Mint Brownies - Triangles

Chocolate Pecan Pie Bars

Last Thanksgiving I was in the mood to shake things up a bit, so I started looking at Pinterest for ideas.  I came across this recipe from Heather Christo and KNEW I was in the right place.  These bars are so. stinkin’. good.  And you don’t have to be heading to Thanksgiving dinner to make them 🙂


Chocolate Crust:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup powdered sugar
1 tsp. salt
1 cup butter, cold and cut into small pieces

Pecan Filling
1 1/2 cups pecans
10 ounces chocolate chips
8 Tbsp. butter
1 cup brown sugar
1/3 cup heavy cream
1 tsp. vanilla
1 tsp. salt


1) Preheat the oven to 350*F.  Prepare a 9″x9″ baking dish with nonstick spray.

2) In the bowl of a food processor, combine the flour, cocoa powder, powdered sugar, and salt.  Add the butter and run the processor until the dough comes together – it’ll be like a shortbread dough.

3) Pack the dough into the prepared baking dish.

4) Sprinkle the pecans over the top of the crust, then follow with the chocolate chips.

5) In a medium saucepan, melt together the butter, sugar, cream, vanilla, and salt over medium heat, whisking until smooth.

6) Pour the caramel over the top of the pecans.

7) Bake the bars for 25 minutes.  Cool completely before cutting.

chocolate chip pecan pie bars