Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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These great pack along treats are perfect for lunch or car trips.
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups. Set aside.
Combine brownie mix, butter and eggs in medium bowl. Beat at medium speed, scraping bowl often, until well blended. Stir in mint pieces.
Spoon heaping tablespoonfuls of batter into prepared muffin cups. Bake for 20 to 25 minutes or until surface is set and glossy. Cool 5 minutes; remove from pans.
Variation: Miniature Brownie Cups: Place foil mini muffin cups into mini muffin pans or onto cookie sheet. Spoon about 2 teaspoons batter into each cup. Bake for 15 to 18 minutes.
Dietary Fiber: <1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3139
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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