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Grasshopper Brownie Bars

Grashopper brownie bars 3Whether you are looking for a festive St. Patty’s Day treat, or just in the mood for the delightful combination of chocolate and mint, this allergy friendly grasshopper brownie bar recipe is sure to please.

I love anything made with chocolate and mint but, why do we call it a “grasshopper”? After a quick Google search, I learned that a popular 50’s after dinner drink made with crème de menthe and crème de cacao is the origin. It got its name due to the green tint in the crème de menthe. Mystery solved!

So, with that little tidbit of history, hop into your kitchen and whip up a batch of these tasty treats. You might even want to put on a little Elvis Pressley or Chuck Berry to set the mood.

Happy Baking!

grashopper brownie bars 2.75

GRASSHOPPER BROWNIE BARS

FOR BROWNIE LAYER:

  • 1 box Lillabee Fudgy Brownie Mix plus additional ingredients to prepare batter ( 1/3 cup butter/margarine,  2 tsp vanilla extract, 2 eggs)
  • 2 tsp peppermint extract or 1/8 tsp peppermint oil 

 

FOR MINT FILLING:

  • 1 cup non-hydrogenated shortening or butter (room temp)
  • 3-4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract or 1/8 tsp peppermint oil
  • ¼- ½ cup milk (rice, coconut, cow, etc.)
  • ½ tsp sea salt
  • 2-6 drops green food coloring (optional)

 

 FOR CHOCOLATE TOP LAYER:

  • 1 cup semi sweet chocolate chips
  • 2 T non-hydrogenated shortening (room temp)

 

STEP 1: PREP

Place rack in center of oven and preheat oven to 350˚ F. Line pan with aluminum foil, leaving 4” or excess foil hanging over the sides. This excess foil will be used as handles to aid in removal from pan once the three layer dessert is complete. Lightly grease 9”x9” square pan.

 Grasshopper Brownie Bars  line pan

STEP 2: MAKE BROWNIES

Mix Lillabee Fudgy Brownie Mix as directed on the back of the box . Add in the peppermint extract / oil along with the vanilla extract. Bake as directed. Let cool completely in pan before layering frosting and chocolate topping.

Grasshopper Brownie Bars  let cool_picnik

STEP 3: MAKE MINT FILLING

Using  paddle attachment on standing mixer blend shortening/butter, salt, vanilla, peppermint extract/oil until smooth. Add 1 cup powdered sugar and mix until incorporated. Alternate a splash of milk with ½ cup powdered sugar until desired sweetness and consistency is achieved. Add one drop of green food coloring at a time until desired color is achieved. (This can be made up to a week in advance and stored in an airtight container or sealed plastic bag. Bring to room temperature when ready to use.)

Grasshopper Brownie Mint Filling 3

STEP 4: ASSEMBLE LAYERS

Assemble grasshopper brownie bars in the pan the brownies were baked in (with foil liner). Top cooled brownies with 1 cup mint filling and spread evenly with offset spatula or rubber spatula. Put in refrigerator to chill for 30 minutes.

 Grasshopper Brownie Bars chill

Melt 1 cup of chocolate chips in microwave on 50% power setting in 30 second intervals, stirring frequently. Once chocolate is melted and smooth, stir in 2 Tb shortening until incorporated. Pour over mint filling and spread with offset spatula until mint filling is completely covered. Chill in refrigerator for another 30 min.

 

STEP 5: CUT AND ENJOY!

To remove from pan, use foil overhang as handles and simply lift up and out of pan. Place on a cutting board and cut into squares.

 Grasshopper Brownie cut

NOTE: You will have extra mint filling. Use it to frost cupcakes and cookies or try our Chocolate Mint Cake Truffles recipe. YUM! 

Santa’s Hat Brownie Bites

sant hat brownie bites 1 w text

With Christmas just around the corner, I have been baking nonstop for weeks! Family gatherings, neighborhood secret Santa, company party, school celebrations and the list goes on and on. So many parties and so much fun all squeezed into one month. December rules!

Last week I was looking for some fun Christmas baking inspiration and came across this idea. Oh, I wish I could take full credit for these adorable festive treats.  They are simply the cutest! The original recipe is completely off my safe eating list, as they contain gluten, dairy and soy… my top 3 allergies. So, I gave them an allergy friendly make over and voila! Gluten free, dairy free, soy free Lillabee Santa’s Hat Brownie Bites were born!

These mini sweets are so much fun for kiddos and the perfect little treat to bring to any Christmas party. And for the record they are also nut free and can easily be prepared vegan by following the vegan substitution for Lillabee Fudgy Brownies at http://lillabeebaking.com/recipes/vegan-directions/ .

So here ya go! The perfect bite sized holiday treat! And I bet Santa himself wouldn’t mind nibbling a few of them too.

Happy Holidays! And happy baking!

 

santas hat brownie 2 w text

 

Lillabee Fudgy Brownies Bites:

  • 1 box Lillabee Fudgy Brownie Mix
  • 1/3 cup butter / margarine
  • 2 tsp vanilla extract
  • 2 large eggs (vegan substitutions @

Grease mini muffin tin well and set aside. Follow box directions to mix batter. Portion brownie batter into muffin tins and fill to the top. Bake for 15-20 min, or until brownies are set up on top and toothpick inserted in center comes out with moist crumbs. (For really fudgy brownies  remove from oven when the tops and sides are set and center is a little underdone. Let cool completely in pans to set up.) Make frosting while brownies are cooling.

 

Allergy Friendly White Frosting:

  • 1 cup non-hydrogenated shortening
  • 3-4 cups powdered sugar
  • 2-4 Tb milk (rice, almond, cow, etc.)
  • ½ tsp salt
  • ½ tsp vanilla extract (optional: this may slightly discolor the frosting)

In a standing mixer, use paddle attachment to mix shortening until smooth. Add powdered sugar ½ cup at a time along with 1 Tb milk and blend. Continue this process as many times as needed until you reach the desired consistency and sweetness. For Santa’s Hat Brownie Bites, frosting should be thick and stiff to hold shape and set up. If too runny /soft, mix in more powdered sugar 1 Tb at a time.

 

To Assemble Santa’s Hat Brownie Bites:

  • Lillabee fudgy brownie bites (cooled completely)
  • Strawberries (pull stems off)
  • Allergy Friendly Frosting (recipe above)
  • Pastry bag and large round tip: Wilton 1A*
  • 2 Tb sugar for decorating (optional)

Pull stems off of strawberries (do not cut stems off or they will lose juices and make brownies sticky). Insert tip into pastry bag and fill with stiff consistency white frosting. Pipe a thick ring around the outside edge of brownie bite. Immediately place strawberry in the center and top with a small dollop of frosting. Sprinkle with sugar if desired. Assemble one at a time. Store in refrigerator for 1-2 days in an airtight container.

*LILLAtip: If you do not have a pastry bag and tip, try filling a sandwich baggie with frosting. Squeeze all frosting to one corner and twist the bag above the frosting. Cut a very small tip off of the corner of the bag and squeeze frosting out while keeping  the twist in the baggie to maintain pressure. You can adjust the size of the hole by cutting more off the corner if necessary. See it done on you tube: http://www.youtube.com/watch?v=ZvBCBJOCUEU&noredirect=1

Coconut Brownies (Sugar and Butter free)

Chocolate and coconut is a perfect combination.  Not only does it remind me of Samoa Girl Scout Cookies, but it is a huge weakness of mine.  I have a hard time turning down anything with chocolate and coconut.  With this being said, I decided to make some “healthy” coconut brownies.  Instead of using butter/margarine, I used coconut oil.  I also replaced and reduced the white sugar with coconut sugar.  These brownies are delicious, and they are a healthier alternative … so dig in.  I hope you enjoy and good luck resisting these coconut brownies. 

Brownie Batter

  • 1 Box Lillabee Brownie Mix (without the sugar)
  • 2 Eggs
  • 1 tsp Coconut extract
  • 1/3 cup + 2 Tbls Coconut Oil
  • 1 cup Coconut Sugar
  • 1/4 cup Apple Sauce

Brownie Topping

  • 1 Tbls Coconut Sugar
  • 1 tsp Coconut Oil
  • 1/2 Cup Unsweetened Coconut Flakes
  • Dairy Free Chocolate Chips (Enjoy Life is a good brand to use)

Prep:

Spray a 9×9 inch baking dish with oil and set aside.  Preheat over to 350 degrees F.

Make:

Toss the Unsweetened Coconut Flakes with 1 Tbls Coconut Sugar and 1 tsp Coconut oil.  Set Aside.

With a hand-held mixer, beat together the melted coconut oil and coconut sugar.  Add the apple sauce and coconut extract and continue to mix on medium speed for 2 minutes.  Add the eggs, one at a time, to the sugar mixture.  Scrape down the sides of the bowl when necessary.  Slowly fold in the Lillabee flour mixture with a spatula.  The batter will be thick.  Evenly spread the brownie batter across the prepared baking dish. 

Bake:

Bake the brownies for 20-25 minutes at 350 degree F.  Make sure the brownies are placed in the center of the oven.  When the brownies are almost done baking, sprinkle the prepared coconut flakes across the top of the brownies and bake for 2-3 more minutes.  Once the brownies are done, set them aside to cool.  Melt the chocolate chips and drizzle the melted chocolate over the top of the coconut.  Let the chocolate harden before serving.

Don’t forget, these brownies are healthy and nutritious…. so don’t be afraid to have seconds 😉

Fudgy Brownie Cookies

 

 

Want a fun, simple twist on a traditional brownie for Valentine’s day? Try these bite sized Lillabee fudgy brownie cookies.

Simply follow the directions on the back of the Lillabee Fudgy Brownie Box, scoop 2 tablespoons of batter and roll with greased fingertips into a ball, roll the dough ball in sugar and bake on a parchment lined cookie sheet for 12-14 minutes at 375.

A simply sweet treat to share with someone you love.

Happy Valentines Day & Happy Baking!

xo

 

 

 

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Rocky Road Brownie with Graham Cracker Crust

 

Hooray! Winter is finally here! When the snow falls and the temperature outside drops, I love to retreat to my kitchen to warm my home with the heavenly aromas of fresh baked sweet treats. Lately, I have been dreaming of toasted marshmallows around an open fire. Which, lead me to memories of s’mores as a child and then, rocky road candy. Random, I know, but I haven’t been able to get it off of my mind. Chocloate, peanuts, marshmallows, graham crackers…. Yes, please! So check out this delightful brownie creation. These treats are so simple and delicious! I think brownies are the perfect everyday indulgence. You don’t need a special occasion to enjoy a rich fudgy rocky road brownie. So go ahead, enjoy!

  • 1 box Lillabee Fudgy Brownie Mix 
  • 1 1/2 cups gluten free graham crackers (crushed very fine into crumbs)
  • 6 Tbsp. butter or margarine
  • 1 Tbsp. sugar
  • 1/4 c. mini chocolate chips or chopped dark chocolate
  • 1/4 c. chopped peanuts (optional)
  • 1/3 c. mini marshmallows

For graham cracker crust: 

Preheat oven to 375. Line 9×9 baing pan with aluminum foil leaving extra hanging over on two sides. Grease foil. Chop graham crackers into fine crumbs using your food processor, or place in a plastic baggie and crush with a rolling pin. Combine graham crumbs with 1 Tbsp. sugar and 6 Tbsp soft butter/margarine until well combined. Transfer into your 9×9 foil lined square baking pan and press a thin layer into the bottom of pan with your fingertips. Bake graham cracker crust for about 8 min., or until the edges begin to brown.

Remove from oven and let cool as you make fudgy brownie batter as directed on the back of the Lillabee box. Reduce oven temp to 350.

 

Transfer fudgy brownie batter into the graham cracker crust. Gently spread batter around using a spatula. 

Here’s a Lilla-tip: Use a greased rubber spatula to spread the thick and rich brownie batter evenly in the pan. You can use a little melted butter/ margarine or non-stick spray oil of your choice. It works like a charm every time. 

Bake brownies for approximately 20 minutes, until toothpick inserted one inch from edge comes out mostly clean with some fudge. Brownies are always more fudgy when a little underdone.

Remove from oven and top with chopped peanuts, mini marshamallows and mini chocolate chips. Bake for 3 min, or until marshmallows puff and brown slightly. In these photos I did not chop the peanuts… They seemed too chunky. Next time I will definitely chop them into very small pieces and sprinkle all over the top.

Let cool for 10-15 minutes, lift from pan by using the longer sides of foil as handles. Let cool completely. Cut into squares and share with someone you love.

Happy Baking!