Pecan Bars - bite size!

Thanksgiving is around the corner and I always bake, among many other things, my "famous" pecan pie.  My mother-in-law LOVES pecan pie and Thanksgiving, generally, falls on or around her birthday. Pecan pie usually adorns our dessert table - with a candle in it while nine adoring grandchildren, sing happy birthday to their "nana"!

I have been making this recipe for about 20 years and it just gets better with age.  Originally, I followed the recipe, exactly.  Then, as the years went on, I realized that I didn't like the crust and worked really hard to find the right balance between the dry ingredients, the fats, and the wet ingredients.  I now have one basic pie crust that I use pretty much for all pies and tarts. And the filling evolved as well.  I now make it more like a tart rather than a pie.  Makes eating a small slice much more friendly.

I wanted to experiment a little this year and had an idea to make bite sized pecan bars.  I reinvented the filling for my pecan pie and made these in a 13" x 9" pan.  These bars have a shortbread crust and I replaced the white sugar with sucanat.  This is not my original pie filling, but it is a pretty good version of it.

I loved these bars. I am going to make them one more time before Thanksgiving and make them in mini muffin tins.  They will be more like a "tassie" rather than a bar. I think I am going to wrap these up, in little individual boxes and give to all the kids teachers as a little pre-Thanksgiving treat!

Pecan "Pie" Bars
yields: 32 mini bites

ingredients:
2 cups all-purpose flour
1/2 cup sucanat (or white sugar)
1/8 tsp. salt
3/4 cup organic butter, cut into cubes
1 cup firmly packed dark brown sugar
1 cup corn syrup
1/2 cup butter, cut into cubes
4 large eggs, lightly beaten
2 3/4 cups pecans, toasted and chopped
1/4 tsp. table salt
1 tsp. vanilla extract

instructions:
for the shortbread:
• preheat oven to 350*
• butter a 13" x 9" metal pan.  line with parchment and butter the parchment.
• combine flour, sugar, and salt in the bowl of your food processor.  pulse a few times.  add the butter and pulse until the mixture resembles coarse meal.
• press dough evenly into prepared pan.
• bake in preheated oven for 20 minutes or until the edges of the dough are light brown.
for the filling:
• while the crust is baking, combine the sucanat, corn syrup, and 1/2 cup of butter in a heavy bottom pan.  bring to a boil over low to medium heat.  Once boiled, immediately remove from heat.
• beat eggs in a medium bowl.
• ladle a small amount of the mixture into the beaten eggs.  do this a few times to temper the eggs (so they don't scramble and cook on you).  once tempered add the rest of the hot mixture to the eggs and combine.
• stir in the pecans, salt, and the vanilla.  mix thoroughly.
• pour over cooked shortbread
• bake for 32-35 minutes or until the filling no longer jiggles when you shake the pan.
• cool completely on a wire rack.  once cooled set in fridge for about an hour.  this makes cutting them a bit easier.  cut into desired size bars or bites.

Strawberry Crumb Bars

Last month I made the chocolate caramel slice bars from  donna hay magazine.  What a disaster.  I did everything that was asked of me, hence it wasn't enough.  The caramel filling didn't set and the parchment paper that lined the baking dish was one big sloppy mess ( didn't stop my friend Kate from eating around the edges, licking her fingers - oohing and awwing the whole time ).

I have decided to give her bars another go around.  I opted to go with something somewhat safe.  She has a recipe for rhubarb crumble slice.  I didn't have any rhubarb on hand, but I did have strawberries.  So instead, I made strawberry crumble bars.

They were well received.  Thank goodness! I do not do well with kitchen disasters.  I take it all very, very personal.  I needed these to be a winner!  And they were.

Strawberry Crumble Bars
adapted from donna hay magazine, issue #51
yield: 24 servings

ingredients:
shortbread crust
1/3 (75g) caster sugar
1 1/2 (225g) cups all-purpose flour, sifted
1/2 tsp. baking powder, sifted
1 egg, lightly beaten
100g unsalted butter, melted

strawberry filling
450g strawberries, hulled + chopped
3/4 cup (165g) caster sugar
1 tsp. vanilla extract

crumble topping
1 1/2 cups (225g) all-purpose flour, sifted
1/3 cup (75g) caster sugar
150g cold butter, chopped

instructions:
• preheat oven to 350*.  lightly grease an 9 x 12" baking dish.  line with parchment paper and butter the paper.
for the shortbread crust:
• place the sugar, flour, baking powder, egg and butter in a bowl and mix to combine.
• press into your prepared pan.  bake for 20-25 minutes or until golden and firm.
strawberry filling:
• toss the strawberries, sugar, and vanilla.  set aside
for the topping:
• place the flour, sugar and butter in a large bowl and mix to combine.  the mixture should resemble coarse bread crumbs.
• spoon the strawberries over the cooked base and top with the crumble topping.
• bake 35-40 minutes or until golden.  cut into 2" squares!  dust with a little confectioner's sugar!

Black Bottom Pecan Praline Bars

We had way too many commitments this past weekend.  Which always means lots of cooking and lots of transporting.  I wanted simple, easy and stuff that I could do in advance.  


I was doing my early morning blog reading, when I was inspired (yet again) from Patricia's post on these lovely bars.  I instantly made a batch before the kids woke up.  The praline mixture was the perfect balance of very, very sweet with salty.  I "accidentally" licked the spatula after I laid the praline mixture over the brownie base.  Oops!  It was a tiny morsel of perfection.  


Another plus to these perfect bars; no mixer required. Happiness all the way around!


Black bottom pecan praline bars
adapted from here
yield 16 pieces

ingredients:
brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour

praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped

instructions:
• preheat oven to 350* butter an 8" square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
• lift the ends of the parchment and transfer to a cutting board.  cut with a warm knife.

Sugar Cookie Bars

I made these last 4th of July and I had to make them again this year, for our charity bake sale.  I completely forgot how deliciously good these are.  This is my perfect kind of cookie!  The batter is baked in an 11 x 17 sheet pan (feeds a huge crowd), it is not too sweet, crunchy on the outside and moist on the inside.  Top it with this perfect butter cream and wow!  Unfortunately you can't stop eating them.

This recipe has been circulating for some time.  I am just glad I found it and an add it to my list of favorite.  Not only is it my favorite, but everyone who tries them, it is their favorite as well.

Sugar Cookie Bars
yield: lots!

ingredients:
Sugar cookie bar
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 tsp. vanilla extract
5 cups organic unbleached flour, sifted
1 tsp. salt
1/2 tsp. baking soda

Vanilla butter cream
1 cup ( 2 sticks) unsalted butter, room temperature
7-8 cups powdered sugar, sifted
3 oz. whole milk
2 tsp. vanilla extract

instructions:
for the sugar cookie bars:
• preheat oven to 375*.  butter a 12 1/2 x 17 1/2" jelly roll pan.
• sift the flour, salt, and baking soda in a bowl.  set aside.
• cream butter in the bowl of an electric mixer.  add sugar and beat until creamy.  add eggs, one at a time.  add vanilla.  scrape down the sides of the bowl with a spatula.  gradually add the flour and mix until combined.
• spread the batter in the prepared pan.  using an off set spatula, spread the batter evenly in the pan.
• bake 15 minutes, rotating pan from back to front mid way through.
• cool completely on a wire rack.
• you can either frost the entire thing and then cut later or cut into 2" or 3" squares and frost individually

for the frosting:
• cream the butter in the bowl of an electric mixer.  add the vanilla and combine.  gradually add half the powdered sugar and beat on low speed. beat until smooth and creamy.  add half the milk.  add the additional sugar, 1 scoop at a time.  alternating with the milk.  create the frosting consistency that is right for you.  I like mine a little thicker, so I usually add less milk and all the powdered sugar.  frost immediately.

the left over frosting can be used for almost anything.  it is a very versatile frosting.  store left overs at room temperature.

Brownie Perfection

I love reading my friend, Patricia's blog; Technicolor Kitchen.  Her photos are flawless, her recipes are mouth watering and her content is inspiring.  When she posted the "best cocoa brownies"  I immediately ran into the kitchen to make these.  After reading the ingredients, I knew they were going to be perfection so I decided to double the recipe.  I baked them in a 10" x 15 pan rather than an 8" pan.  In my opinion, they were the perfect thickness.  As I was cutting these, they were disappearing.  A single recipe recipe just isn't enough!

Best Cocoa Brownies
inspired by Technicolor Kitchen

ingredients:
10 Tbls. unsalted butter
1 1/4 (250g) cups sugar - we both used vanilla sugar*
3/4 cup + 2 Tbls (80g) unsweetened cocoa powder (dutch process)
1/4 tsp. salt
1/2 tsp. pure vanilla extract
2 cold large eggs
1/2 cup (70g) all-purpose flour
2/3 cup (74g) pecan pieces (optional)

instructions:
• preheat oven to 325*
• line the bottom and sides of an 8" square baking pan with parchment, leaving an overhang.  butter the parchment.
• in a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering watter.  melt the butter, then add the sugar and salt, stir until combined.  next, add the cocoa powder and stir until smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.  remove the bowl from the skillet and set aside briefly until the mixture is only warm.
• stir in the vanilla with a wooden spoon.  add the eggs one at at time, stirring vigorously after each one.  when the batter is thick, shiny and well blended add the flour until you cannot see it, then beat vigorously  with a wooden spoon.  if using, stir in the nuts.
• bake 20-25 minutes, or until a toothpick inserted in the middle comes out slightly moist with batter.  let cool completely
• once cool, set in fridge for an hour (this makes cutting much easier).  lift up the ends of the parchment and transfer the brownies to a cutting board.  cut into 2" squares on bite size 1" squares.

hide a few and save for a rainy day.

* to make vanilla sugar: fill a small jar with sugar.  scrape the seeds from 1 vanilla bean and stir seeds into the sugar.  add the pod to the sugar and mix in.  seal tightly and store in a cool, dark place.  vanilla sugar can last indefinitely.

Chevre Brownies

Brownies are the perfect picnic food.  I wanted chocolate, I wanted a brownie, but I wanted something a little different.  I thought a cream cheese brownie would be great but didn't have cream cheese.  However, what I did have was some goat cheese.  I thought, what the heck...I am going to experiment.

I used the brownie base for David Lebovitz's ( Ready for Dessert ) cheesecake brownies, but swapped the cream cheese for goat cheese and added a touch more sugar ( to compensate for the tartness in the goat cheese).  I also omitted the chocolate chips from the actual brownie base and instead took a skinny bar of Valrhona and did a rough chop.  After swirling in the cheese mixture, I dotted the top of the brownies with the chocolate chunks. This ended up being a delicious experiment!

Chevre Brownies
adapted from David Lebovitz
yield 16 brownies

ingredients:

brownies
6 Tbls. unsalted butter, cut into pieces
4 oz. bittersweet chocolate, chopped
2/3 cup sugar
2 large eggs, room temp
1/2 cup all-purpose flour
1 Tbls. unsweetened cocoa powder ( I use Valrhona )
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped bittersweet chocolate chunks

goat-cheesecake topping
8 oz. mild goat cheese, room temp
1 large egg yolk
6 Tbls. sugar
1/4 tsp. vanilla extract

instructions:
• preheat oven to 350*.  spray the inside of a 9" square baking pan w/cooking spray and line with parchment, leaving some overhang.  lightly spray the parchment.
• for the brownies, in a medium saucepan melt the butter, then add the 4 oz. of bittersweet chocolate, melt over low heat until smooth.  remove from heat and stir in the 2/3 cup of sugar, followed by the eggs.  add the rest of the ingredients, minus the chocolate chunks.  using a small off set spatula, spread evenly in the prepared pan.
• for the cheesecake, in a medium bowl, beat all the ingredients until smooth and incorporated. distribute the cheesecake mixture in dollops over top of brownie batter.  with a butter knife, swirl the cheese mixture into the brownie.  don't mix and swirl as you will end up with a muddy mess.  you want it to look streaky.   dot the tops of the brownies with the chopped bittersweet chocolate, distributing evenly.
• bake until brownies are set in the center, about 35 minutes.  let cool completely in the pan before removing.
• I stored these in the fridge.

An All Day 4th of July

July 4th I honestly thought I could wake up in the morning and take a long, leisurely walk. Ha Ha! I had so much to do. And with Mitch on his 30 mile bike ride, it was up to me to organize.

First thing in the a.m, I made the mint-green tea ice tea, cut the watermelon, mixed and baked the Lemon Blueberry Buckle, made the salad dressings, prepped the ingredients for the crostini, and made the butter cream frosting for the sugar cookie bars (from the Stylish Cuisine blog).

These were so much better than I had ever expected. I found the recipe on tastespotting, and it suggested the Magnolia Bakery butter cream frosting, which I use often. However, I usually add lots more powdered sugar than the recipe calls for as I like a really thick butter cream. This was the perfect large party dessert.

Even though we had over 20 kids and probably 20 adults, there were a lot left over.

As the kids started arriving on their bikes and scooters, the parents started drinking, Mitch started grilling and I sat back, watched and took a bunch of photos.

The highlight of the party was the enormous water slide that graced our lawn. The kids had a ball and couldn't get enough of it. Not looking forward to getting that dreaded "shame on you" letter from the DWP. Oh well, I guess I just won't water my plants the rest of the month!

A GOOD DAY FOR LEMONADE

Today was a really warm day.  Isaac's friend, Sean, came over after school and Isaac had mentioned that he wanted to do a lemonade stand after school that day. This meant that I had to bake.  This particular day was a very busy day and I really didn't have that much time to create.  

I realized at 2:15 (picking the boys up at 2:45)  that I had done nothing in the baking department.  Which meant I was not organized.  I had to do something quick and when I need something quick, I pull out The Cake Doctor Cookbook.  For those of you that are not familiar with this book, it is a great resource in a pinch. It's premise is that you take a basic boxed cake or brownie mix and "doctor it up".  Most of the recipes are decent, however they are on the "very" sweet side.

I raced through the book and found something that would allow me to use ingredients that I had on hand.

I made the Peanut Butter Chocolate Bars.  I actually had a box of cake mix in the pantry (the recipe called for a yellow cake mix, but I had a white and no one seemed to complain) and a brand new jar of smooth peanut butter.

I put the bars in the oven prior to getting the kids at school and by the time we were home and in the house, the timer went off.  I removed them from the oven and put them on a wire rack to cool.  

While the bars cooled, I cleaned the kitchen and made the lemonade.  The kids cleaned the lemonade stand and set up shop outside.  I used to have a high-end children's furniture company that I started in 1989. The company was called Little Folk Art.  I still dabble a little in it, but with the kids and lots of other distractions, it became difficult for me to balance everything.  

I made the lemonade stand for Eli and Isaac back in 2002.  I guess I should add Levi's name to the sign on the front of the stand!  He already gets the shaft being the third, don't want him to feel like he can't profit from this little entrepreneurial endeavor.

The lemonade stand was a hit.  The kids spent some time outside and made a little bit of money to put in their piggy bank!

Recipe:

 •325*

 •ungreased 13 x 9 baking pan 

Ingredients:

1 package plain yellow cake mix

1 cup smooth peanut butter

1 stick of butter, melted

2 large eggs

1 12oz. package semisweet chips

1 can (14 oz.) sweetened condensed milk

2 Tbsp. butter

1 cup unsweetened grated coconut

1 cup chopped pecans, toasted

2 tsp. vanilla

1. Place cake mix, peanut butter, melted butter and eggs in bowl of mixer.  Blend.  Scrape down sides of bowl and continue to mix.  Reserve 1 1/2 cups for the topping.  Transfer the remaining crust mixture to the pan.  Using your fingertips, press the crust evenly over the bottom oft he pan.  Set aside

2. For the filling, place the chocolate, condensed milk, and 2 tablespoons of butter in a heavy sauce pan over low heat.  Stir until melted.  Remove the pan from the heat an add coconut, pecans and vanilla.  Pour over the crust and spread evenly.  Crumble the reserved crust over the chocolate.  Place pan in the oven

3. Bake until light brown, 20-25 minutes.  Remove and let cool on rack.

4. Cut into bars.

You can modify.  Sometimes I add almonds and cherries.  I was going to add my candied orange peels, but I didn't think that would fly with the kids.

Enjoy!

Pecan Bars

I love Pecan Bars.  I have tried several recipes from cookbooks, magazines and the Internet.  This recipe is one of my favorites.  

I have been a loyal subscriber to Cooks Illustrated Magazine since 1981 when I stumbled upon it at City Lights Bookstore in San Francisco.  I was a junior at Cal Berkeley and my brother was attending Law School in S.F.  We would meet on the weekends and go to dinner and explore one of the most fabulous cities in the world!

One night, after a delicious dinner at the U.S. Restaurant we took a long walk.  It was there that we found the ultimate bookstore.  As I have always been into cooking I immediately perused the cookbook isles and the magazine section.  In the early days, the cover of the Cooks Magazine were all hand illustrated.  They were beautiful and immediately caught my eye.  Not only were the recipes inviting, but it was a magazine without advertisements.  

I have been subscribing to the magazine since 1982 and have a lot of the original magazines.  Most of my best meals have been created by my inspiration from Cooks.

I usually double this recipe (when I bake, I almost always double the recipe) and use a larger pan.  I like the pans from Surfas.  Surfas is a local restaurant supply store that is paradise in an industrial space.

Here is the recipe:

Crust

1      C. unbleached flour

1/3  C. packed light brown sugar

1/4  C. toasted pecans, chopped

1       t. table salt

1/4   t. baking powder

6      T. cold unsalted butter

Pecan Filling

1/2  C. packed light brown sugar

1/3  C. light corn syrup

4      T. unsalted butter, melted

1       T. Bourbon or dark rum

2       t. vanilla extract

1/2    t. table salt

1        large egg, beaten

2       C. toasted pecans, chopped

For the crust

•adjust oven rack to middle position, heat to 350*.

•spray 9" square baking pan.  Line with parchment or foil.  Then spray sheets with non stick spray

Place flour, brown sugar, pecans, salt & baking powder in food processor.  Process mixture until it resembles course cornmeal.  Add butter and pulse until it resembles sand.  Pat mixture into prepared pan and bake until crust is light brown and springs back when touched, about 20 mins.

For the filling

Whisk brown sugar, melted butter, corn syrup, bourbon, vanilla and salt in medium bowl.   Add egg and whisk.

Pour filling on top of the crust and sprinkle with pecans.  Bake until top is brown and cracks start to form across the surface, 22-25 mins.  

Cool on wire rack for 1 hour.  Remove bars from pan using foil or parchment and cut into desired size squares. 

Serve with vanilla bean ice cream for an extra added treat.  Sometimes I make some homemade caramel sauce and serve the pecan bars topped with ice cream and then a dab of caramel sauce.  Oh so good!

Chocolate Fudge Souffle Bars

My library book was due within the week (after renewing it for my 3rd and final time) and I just had to get baking and make some of the treats from 125 Cookies.  I liked this recipe because I need little preparation to finish the task.  The recipe called for cold butter, which always helps when baking on a whim.

The shortbread crust is so light and flaky.  Yet it has a little crunch when you bite into it.  I made the fudgy topping while the crust was baking.  The recipe suggested semi sweet chocolate, however I always prefer bittersweet.  Somehow makes it a little more interesting.  I toyed with the idea of putting a layer of toasted coconut or toasted pecans between the shortbread layer and the chocolate topping, but decided to keep it authentic.  However, next time, I will add some sort of treat between the layers.

A few friends received these tasty treats.  Yet, Eli was dead set on keeping the majority of the bars in the house!  He won his argument.

After School Snacks

Both Eli and Isaac were having friends over after school and I wanted to make something that wasn't going to take all afternoon to prepare.  I am obsessed with this one book right now, 125 Cookies by Elinor Klivans.  I am obsessed with it because it is out of print.  I am now in my 3rd renewal from the library and I am trying to make as many things as possible from it before I have to give it back, for good!  

I have a few of her other books and happen to like most everything that I have made.  I have tried to contact the publisher as well as Elinor herself, but to no avail.  I have thought of accidentaly "loosing" the book, but that is a whole karma thing.  I just wouldn't be able to look at the book in the same way knowing that I may have obstructed a little old lady from making her favorite shortbread recipe for her grandchildren.  So, in the meantime, I am scanning the recipes that I want to save and baking the recipes that sound oh so yummy.

These are the D.C. Oatmeal Toffee bars.  I choose a bar because a) I had all the ingredients in the house and b) easy peasy!  One of my favorite candy bars as a kid was a heath bar.  I love California Brittle from Sees and I can never pass up an almond rocca candy.  Especially when the almond roccas get old and when you bite into them they are soft and almost chewy.  My Aunt Harriet always had these in a bowl in her living room. I always ate more than I should have.  My problem with candy, is that I cannot eat just one.  I have no self control.

So...when I saw that this recipe  had crushed heath bar in it, I was sold.  Baking really is so very easy.  All it takes is a little organization and some preparation.  It isn't like cooking a meal.  So many more steps in making Coq au vin or even a pasta dish.  The chopping, the cutting, the pan frying.  Baking is a mixer, 5-10 ingredients and in less than an hour you have something really tasty.  Plus, your house smells oh so good.  

What made these bars so good is the combo of oats, pecans and the toffee pieces.  Just the right amount of chocolate, the oats add an earthiness and the pecans add the crunch.  If you can get your hands on this book or this recipe, I highly recommend it!

I always make my kids a "meal" when they get home from school.  So this day was no different.  My kids, except for Levi, inevitably come home with a full lunch box.  I threaten them, at least once a week, that I refuse to pack them another lunch and that if they want to eat, they have to get up in the morning and pack their own.  Well, 7:50 a.m. rolls around and they are doing what boys do best, nothing, and there I am, frantically packing something healthy in their lunch box.  

The first thing they say to me when they get into the car after school is "what's for snack".  Snack they call it.  It is a full on meal.  I always have something hot, some sort of veggie and always fruit.  They scarf it down as if they haven't eaten in a month.  Then they look at me and say, "what's for dinner".  

More and more I feel like a short order cook.  So many new ideas for more types of blogs!

Another Gallery Opening

Nancy featured another artist and today was the opening.  

As Valentine's Day is around the corner, I felt it only appropriate to make mini red velvet cupcakes.  Plus, these are Nancy's favorites and since it was her "party" it just made sense.

Modified this recipe from several different recipes. The frosting is my cousin Lorrie's cream cheese frosting.  All the cast of characters; cream cheese, milk, vanilla and powdered sugar

I love this shortbread recipe.  I like to make the dough a day or two ahead and then put it in the fridge.  Thirty minutes before starting to assemble, I put the dough in the freezer.  The dough gets grated, as if it were cheese!  It is so easy to work with.  Today I used a fig jam for the center layer, but in the past I have used aprioct jam or a rasberry jam.

Hungarian Shortbread

Baking with Julia

Never made these before, but they were YUMMY!  This is Alexis' Carmel Cashew  Bars.  The bottom layer is a brown sugar shortbread.  Then I toasted some unsalted cashews and layered over the crust after it cooled a bit.  Then I made a homemade caramel.  Topped them with white chocolate!

Brownies with the volume turned way up!  A really fudgy brownie base (with pecans).  Made a layer of mint flavored frosting (powdered sugar, butter, mint flavoring, milk).  Let it set and then covered top with a thin layer of bittersweet chocolate glaze.  Rich but really good.

The final product