Peppermint Crunch Brownie Bites

After five finals and a generally tough semester, I am SO happy to be back home for the holidays...and back home to my kitchen! I have been accumulating holiday recipes and since I've been home, I've been baking like a mad woman...I LOVE IT!

This first recipe comes from one of my favorite blogs to follow, Two Peas and Their Pod. The site is home to TONS of fabulous recipes, including lots of cookies!

Now I know Christmastime is alllllll about the cookies (trust me, I've got some coming for you!), but I was dying to make these adorable Peppermint Crunch Brownie Bites. They were just too cute and too festive to pass up!

I chose to make my Brownie Bites in a big pan and cut them into itty bitty squares, instead of using mini muffin liners like Maria at Two Peas and Their Pod did, but feel free to adapt however you'd like. Also, unlike Maria, I chose to use a brownie box mix so I could save time and move on to baking more goodies! But, if you have a favorite brownie recipe, feel free to sub it for the box.

These are bite size and delicious. Mint and chocolate is a perfect holiday combo, rich and fresh! Serve this at a party and guests will never know how easy it was to pull of such a pretty dessert! Enjoy!

Peppermint Crunch Brownie Bites
Recipe from Two Peas and Their Pod

• 1 box brownie mix + ingredients to prepare it (I used Ghirardelli's Triple Chocolate Mix which called for 1 egg, 1/3 cup water, and 1/3 cup oil)
• 1/2 tsp. peppermint extract
• 2 cups white chocolate chips
• 10 large candy canes, crushed

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x9 or 8x8 pan with cooking spray. Set aside.
2. Prepare brownie mix according to package directions, adding 1/2 tsp. peppermint extract to the mixture. Pour into prepared pan and bake according to package instructions.
3. While the brownies are cooling, melt white chocolate in the microwave, in a microwave safe bowl, or by using a double-boiler. Spread the melted white chocolate over your pan of brownies, like frosting. Sprinkle the white chocolate with the crushed candy canes, until the whole pan is coated. Let white chocolate harden before serving your bite sized beauties.

Buffalo Chicken Burgers

Uhhh...it's not actually August 21st, I didn't just turn 20, and today is definitely not the first day of my junior year at UNC Chapel Hill. Nope. None of that is happening because that would mean that time is passing outrageously quickly and I just can't deal with that. Sorry 'bout it.

While I am sad that time is flying right before my eyes, I was very pleased about how quick and easy these burgers were to make. Not to mention they were delicious AND healthy - the ultimate combo. While I love turkey burgers, I think I may have just found a new and greater love for chicken burgers. Even my dad enjoyed these (the photos are proof!) and the men I know are not usually a fan of burgers unless they are made of red meat meaning these are scrumptious.

These burgers are perfect for college students with tight budgets and even tighter schedules, busy families on the go, football tailgaters, and anyone looking for a new and delicious dinner recipe - everybody wins! The burgers pack a little taste great topped with ketchup, ranch dressing, or even more hot sauce! They are a fun alternative to your typical burger and will spice up the end of your summer (punny). Enjoy!

Buffalo Chicken Burgers (makes 4 small burgers)
Recipe from Peanut Butter Fingers

• 1 lb. ground chicken
• 1/4 cup Franks Red Hot Buffalo Wing Sauce
• 1/4 cup parmesan cheese (we used the canned variety to make the patties stick together)

Directions

1. Combine all ingredients in a bowl and form four patties from the mixture. The patties will be more "wet" than typical burger patties, but that's ok!
2. On the grill, cook burgers for about 8-10 minutes on each side on medium heat. Or, if using a skillet, cook for about 7 minutes on each side on medium/high heat.
3. Top with muenster or provolone cheese and enjoy!

I shared this post at Taste and Tell

"Use What You Have" Mini Quiches

WHOA. Sorry about that major hiatus from the blogging world. I was merely soaking up the sun in beautiful Southern California with my family. It was a wonderful time and I was currently not ready to head home and get back to reality. I am terrible at saying goodbye and it never gets any easier!

Before we left for our vacation, my mom and I whipped together some of her favorite mini quiches. These are so easy to make, freeze, and heat for breakfast/lunch/dinner - you name it! The best part is, this recipe gives you the freedom to take what veggies or meats that you have around and throw them in to be baked. Eggs are versatile and I appreciate that.

In this last batch of quiches, we used a whole bag of Trader Joe's of organic frozen, chopped spinach; half of a chopped red bell pepper; half of a chopped orange bell pepper; one small, diced yellow squash; one medium, diced zucchini; a quarter of a minced onion; one carton of egg beaters; and some grated swiss cheese. After combining all the veggies, you just heat them in the oven for 25-30 minutes at 350 degrees F.

Using the egg beaters makes these super healthy and light and a perfect poppable meal. We throw them in a freezer bag and heat them in the microwave on HIGH for about 1 minute and 45 seconds and they are absolutely fabulous! Couldn't be easier to whip together!

"Use What You Have" Mini Quiches**
Recipe from My Mama!

• 1 bag frozen, chopped spinach
• 1/2 chopped red bell pepper
• 1/2 chopped orange bell pepper
• 1 small, diced yellow squash
• 1 medium, diced zucchini
• 1/4 minced onion
• 1 carton egg beaters
• Grated swiss cheese (about 6 oz.)

**Like I said, use what you have! We have added mushrooms to these, feta cheese, ham, turkey bacon, whatever you please!***

Directions

1. Preheat oven to 325 degrees F.
2. Grease 12-18 muffin tins by spraying with Pam.
3. If using spinach, cook it on high in the microwave for 4 minutes. Remove from microwave and press out all liquid using paper towels.
4. Combine your eggs, veggies, meats, and cheeses into a large bowl.
5. Pour egg mixture into muffin tins (12-18 depending on how big you'd like them).
6. Bake quiches for 25-30 minutes until golden brown and bubbly on edges.
7. Serve hot or freeze them and microwave when hungry!