Sunday, March 17, 2013

Easy Gluten Free Grasshopper Cheesecake Brownies

Happy St. Patrick's Day to one and all! Looking for a quick, easy and delicious dessert to whip up while your corned beef is cooking?

Quick and easy. Simple and delicious. Just a pretty shade of green to accent your holiday table.

But before we get started, I have some really big news to share!

You've probably been wondering what I've been up to these days - haven't been on here much lately, and thought you'd like to know why.

It's coming. In about 6-8 weeks. A tiny little bundle of joy.

No, not a baby - the COOKBOOK!

Gotcha on that one, didn't I?!

Making Gluten Free Easy should be hitting bookstore shelves sometime in May. It contains many of the recipes here on the blog, and some new ones. Also, all the references I rely on and the how-to's for actually walking a gluten free walk. This will be a great gift for anyone new to being gluten free. And for those of you who are totally digital, the book will be available in ebook format as well.

You'll also notice that the blog may not look quite right this morning. To go along with the new book, I'm doing a new look for the blog. It needs a little sprucing up. Some spring cleaning, if you will.  Don't worry - all the content is still available.

So let's get to those yummy brownies before it's dinner time, shall we?

SPH Easy Gluten Free Grasshopper Cheesecake Brownies
1 box Betty Crocker Gluten Free Brownie Mix, made per package directions, baked in a 9" square pan and cooled completely
1 8-oz. package cream cheese
1/2 container Betty Crocker Rich & Creamy vanilla frosting
3 tablespoons creme de menthe

Cut cream cheese into tiny pieces and drop them into the bowl of your mixer. Add frosting and creme de menthe. Beat until well combined and fluffy. Spread over top of your brownies. Chill for at least 30 minutes, to allow the frosting to set before cutting.

To make these even fancier, bake the brownies in small canning jars - fill the jar about 1/4 full of batter, and place jars on a cookie sheet. Bake at 350 for about 20 minutes. Allow to cool completely. After making the frosting, spoon it into a zip top bag, then snip off one corner and pipe it into the jars on top of your brownies.

And of course, you can always add some type of sprinkles. I used mini chocolate chips. You could use a holiday shaped sprinkle or a light dusting of cocoa powder as well.

Oh, and if your worried about the alcohol content, for the amount that you are using, it really is a flavoring ingredient. It's no different than using 3 tablespoons of pure vanilla extract.

Some other ideas: add the creme de menthe to the brownies as well for more minty goodness. Use Grand Marnier. Glaze the brownies with melted strawberry or raspberry jam/jelly, then make the frosting plain (no booze) and spread it over the glaze. Use any or all on top of chocolate cupcakes. Or yellow cake cupcakes. Make chocolate cheesecake frosting by adding cocoa powder. Start with a tablespoon or 2, then work your way up to your desired about of chocolatey-ness.

Anyway, make up a quick batch this morning to surprise your little leprechauns after their St. Patty's Day dinner. Enjoy!


Cherished Handmade Treasures said...

Yum, they look delicious! Thanks for linking up at the Whatever Wednesday party.

Cherished Handmade Treasures

Justine said...

Stopping by from the Whatever Wednesday Blog Hop. Thanks for sharing!