Here in southwest Ohio we are hunkered down indoors on a frigid wintery weekend. About 5″ of snow fell in our hometown along with a glaze of ice. So we are just staying in tonight in front of a roaring fire, Our 10-week old daughter, Aster (can she REALLY be 10 weeks old this Sunday???), got to see her first major snowfall. She did seem to alertly follow the flakes as they furiously fell yesterday. It was cute to watch her watch. That’s what I am finding neat about being a parent is that everything is new again.
Okay, so if we’re going to be stuck inside, might as well have some good eats to go along with this winter weekend. Rachel took The Amish Cook’s “basic brownie” recipe and added a peppermint twist to them. The result: YUM.
1- 1 /2 cups flour
2 cups sugar
1 /2 cup cocoa powder
1 /2 teaspoon salt
1 cup vegetable oil
2 teaspoons vanilla
1 /2 cup chopped walnuts (optional)
DIRECTIONS: Preheat oven to 350 degrees. Grease a 9 by 13-inch pan. In a large mixing bowl, combine flour, sugar, cocoa powder, salt, vegetable oil, eggs, vanilla and optional nuts. Stir vigorously for about 3 minutes until the batter is well blended and creamy. Pour into prepared pan. Bake for 30 to 35 minutes or until a knife inserted into the center comes out clean.
Cool and then spread with peppermint frosting: