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Double Chocolate Mint Brownies

Hey there chocolate mint lovers!

Here is a fun and simple twist on our already delicious fudgy brownies. These double chocolate mint brownies remind me of Girl Scout Thin Mint cookies, only chewy… YUMMY!

The trick to making them really minty is in the peppermint oil. It turns out that not all peppermint oil extracts are created equally. My friend and pastry chef, Kim Boos at Tee&Cakes clued me in on this. Kim recommended Lorann Oils Natural Peppermint Oil available locally in Boulder at Peppercorn or online. But take caution… This stuff is CONCENTRATED! It even says on the bottle “keep out of reach of children”. A few drops goes a long way toward mint chocolate perfection.

Prepare brownies as directed on the back of the box, mix in 1/8 tsp of peppermint oil with the vanilla. Add chocolate chips with the contents of cocoa bag. Bake as directed. And remember, brownies are always best when slightly under-done. I always take them out early, then let cool completely to get them to set up (even though it’s hard to resist diving right in when they are warm and gooey).

Happy Baking!

Lillabee Vegan Mango Blueberry Bourbon Cobbler

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 1 1/2 cup Blueberries
  • 1 cup Mangoes 
  • 8 Tb (1 stick) Butter / Non-hydrogenated Margarine 
  • 2 Tb Bourbon 
  • 1/2 tsp cinnamon 

Preheat oven to 375

Grease a 9″ round baking pan or pie plate and set aside.

Wash blueberries, slice mango and put fruit in a medium bowl. Measure 1/4 c sugar out of the Lillabee sugar bag and add to fruit along with 1 Tb of flour from the Lillabee flour bag and 2 Tb of bourbon. Let stand while you make the cobbler dough.

In a separate bowl, combine 3/4 cup of milk /non-dairy milk (rice,soy,almond,etc) with 1 tsp vanilla and 2 tsp apple cider vinegar or lemon juice.

In a third bowl, empty the remaining contents of the Lillabee flour mixture along with 2 Tb of sugar from the Lillabee sugar bag. Discard the rest of the sugar. Work 8 Tb butter/ margarine into the dry ingredients with your hands until you have pea sized crumbs. Then pour liquid ingredients over top and work in by hand or with spatula until combined, but lumpy. Do not over mix. This mixture should look like wet biscuit dough.

Pour fruit mixture into the bottom of greased pan, spoon cobbler dough on tip of fruit in 6-8 large lumps.

Put in oven and bake for 30-40 minutes or until fruit is bubbling and cobbler dough is golden brown.

Oh, a little ice cream or rice dream is always a welcome addition to this tasty dessert.

Happy Baking!

Lillabee Lemon Poppy Seed Tea Bread

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 2 large eggs (room temp)
  • 1/4 c + 2 Tb butter or margarine
  • 1 tsp gluten free vanilla extract
  • 3/4 c milk or non-dairy alternative (rice, soy, almond, hemp, etc)
  • 2 tsp. lemon juice
  • zest of one lemon
  • 2 Tb poppy seeds
  • loaf pan

 Position rack in center of oven and preheat oven 325 degrees.

 Generously spray or wipe down loaf pan with canola or similar oil.

 Follow mixing directions for Lillabee Classic Yellow Cake Mix found on the recipe card inside the bag.

 Once you have mixed the yellow cake batter, stir in the zest of one lemon and 2 Tb of poppy seeds.

 Pour batter into greased loaf pan.

 Bake for 50-60 min, or until a toothpick inserted in the center of the loaf comes out clean.

 Let cool for 20 min, then remove from pan and let cool completely on a wire cooling rack.

 To make it extra lemony and extra yummy drizzle with a lemon glaze:


Lillabee Lemon Glaze:

2 tsp lemon juice

1/4 c confectioner’s sugar (powdered sugar*)
*note that most confectioners sugar contain a fair amount of corn. If more than trace amounts of corn is not in your diet you may choose to make you own at home: follow this link to learn more

 Simply whisk the lemon juice and confectioner’s sugar together until you reach the desired consistency.

The Lillatip: If glaze is too runny,  just add more confectioners sugar until you achieve the desired consistency.

Drizzle Lillabee Lemon Glaze over cooled Lillabee Lemon Poppy Seed Tea Bread for pure lemony delight!

Enjoy with a cup of chamomile tea anytime of day.


Lillabee Ancho-Pecan Brownies

Recipe and photo by Chef Christopher Cina

  • 1 Box Lillabee Fudgy Brownie Mix
  • 1/3 cup butter or margarine (We use Earth Balance Soy Free Buttery Spread)
  • 3 tsp ancho chili powder (usually found in the grocery store with the ethnic foods)
  • 2 tsp gf vanilla extract
  • 2 large eggs at room temp (Lillatip: if your eggs are cold submerge in warm water for 3 min)
  • 1/2 cup chopped pecans to stir into batter
  • 1/4 cup very finely chopped pecans to top brownies

Follow the directions on back of box. Add ancho chili powder to the butter, vanilla and eggs. Stir in 1/2 cup pecans at the end. Top with finely chopped pecans just before putting into the oven.

Follow baking directions on back of box. Keep in mind that all ovens are slightly different. To ensure the perfect outcome, test with a toothpick inserted 2 inches from the edge at 25 min, then again every 5 minutes until toothpick comes out mostly clean. Brownies are always better a little better when underdone to make sure they stay fudgy.

A huge thank you to Chef Cina for this delicious recipe! Happy Baking!