Even though my day job has stresses, like pretty much every other person on this planet, even on the worst days I work at a great company with great people.

It is also a company with awesome perks. We have an awesomely relaxed work environment. One where there is a gym on site, a rocking patio with fire pits and in close proximity the beach. We can wear whatever we want to work and can make our spaces our own. But most importantly, we throw rocking parties.

Tonight was our annual holiday party complete with lots of booze, good food and free stuff.

Well guess who has two thumbs and won something tonight.

This girl.

I was the lucky winner of a primo parking spot at work. Like, super primo. For a whole year. Three hundred and sixty five days, minus weekends and holidays, of up front parking.

Score.

Thank you Quiksilver. For being awesome. For giving me super awesome parking, and for eating all my treats when I bring them to work. 

Just like these tasty morsels that they destroyed.

You will need…

Brownies:

1 ¼ cup all-purpose flour

¾ cup cocoa powder

½ teaspoon baking powder

1 cup butter (2 sticks)

2 cups sugar

4 eggs

1 teaspoon vanilla extract

10 ounces (1 pack) mint chocolate chips

Frosting:

½ cup butter (1 stick)

1/3 cup cocoa powder

2 cups powdered sugar

2 tablespoons whole milk

1 teaspoon vanilla extract

Green sprinkles (optional)

Start by preheating your oven to 350 degrees F.

Then in the bowl of a stand mixer or in a bowl with a hand mixer, blend together the 1 cup butter and 2 cups sugar until light and fluffy.

While you are slowly mixing, add in the eggs one at a time.

Add in 1 teaspoon of vanilla extract.

Then mix together the flour, baking powder and cocoa powder and sift it slowly into the wet mixture.

Mix in the chocolate mint chips until completely combined.

Pour into a 9 x 13 inch buttered baking dish.

Bake for 35 to 40 minutes.

Set aside to cool.

While the brownies are cooling, mix together the remaining butter, cocoa powder, powdered sugar and vanilla extract.

When completely blended and the brownies have completely cooled, use a spatula to evenly spread the frosting.

Top with green sprinkles.

Cut and serve.

Love and Beer Floats

Angela  

Mint Chocolate Brownies with Chocolate Frosting

Brownies:

1 ¼ cup all-purpose flour

¾ cup cocoa powder

½ teaspoon baking powder

1 cup butter (2 sticks)

2 cups sugar

4 eggs

1 teaspoon vanilla extract

10 ounces (1 pack) mint chocolate chips

Frosting:

½ cup butter (1 stick)

1/3 cup cocoa powder

2 cups powdered sugar

2 tablespoons whole milk

1 teaspoon vanilla extract

Green sprinkles (optional)

Start by preheating your oven to 350 degrees F.

Then in the bowl of a stand mixer or in a bowl with a hand mixer, blend together the 1 cup butter and 2 cups sugar until light and fluffy.

While you are slowly mixing, add in the eggs one at a time.

Add in 1 teaspoon of vanilla extract.

Then mix together the flour, baking powder and cocoa powder and sift it slowly into the wet mixture.

Mix in the chocolate mint chips until completely combined.

Pour into a 9 x 13 inch buttered baking dish.

Bake for 35 to 40 minutes.

Set aside to cool.

While the brownies are cooling, mix together the remaining butter, cocoa powder, powdered sugar and vanilla extract.

When completely blended and the brownies have completely cooled, use a spatula to evenly spread the frosting.

Top with green sprinkles.

Cut and serve.

So, tonight is technically the sixth night of the Twelve Days of Treats.

I was really excited because I found a recipe for the elusive Girl Scouts of America’s Thin Mint cookies.

But guess what?

The cookies blew.

They were absolutely terrible.

So bad that not even my vulture brothers would eat it.

Bad enough that I just threw them all away.

So butter is going to have to make the cut for the sixth day of treats.

I mean, butter goes in most of my treats anyway, so it is kind of the same right?

You will need…

½ cup unsalted butter (1 stick), softened

1 ½ cups pinot noir

½ tablespoon olive oil

3 garlic cloves, minced

1 tablespoons sage, finely chopped

2 pinches salt

pinch of black pepper

Start by heating the olive oil over medium heat in a small saucepan.

When the oil is hot, add in the garlic and sage and sauté just until the garlic is fragrant. About 30 seconds.

Add in the wine and bring the liquid to a boil.

Reduce the heat to a simmer and cook until it has reduced to just about ¼ cup liquid. About 20 minutes.

Remove from the heat and allow it to cool to room temperature.

In a bowl, combine the softened butter and cooled wine reduction and season with salt and pepper.

Wrap up the butter in plastic wrap and refrigerate for 30 minutes to 1 hour. 

Just so that has hardened.

Slice and serve on yummy bread or steak.

Love and Beer Floats

Angela

Pinot Noir Butter with Garlic and Sage

½ cup unsalted butter (1 stick), softened

1 ½ cups pinot noir

½ tablespoon olive oil

3 garlic cloves, minced

1 tablespoons sage, finely chopped

2 pinches salt

pinch of black pepper

Start by heating the olive oil over medium heat in a small saucepan.

When the oil is hot, add in the garlic and sage and sauté just until the garlic is fragrant. About 30 seconds.

Add in the wine and bring the liquid to a boil.

Reduce the heat to a simmer and cook until it has reduced to just about ¼ cup liquid. About 20 minutes.

Remove from the heat and allow it to cool to room temperature.

In a bowl, combine the softened butter and cooled wine reduction and season with salt and pepper.

Wrap up the butter in plastic wrap and refrigerate for 30 minutes to 1 hour. Just so that has hardened.

Slice and serve on yummy bread or steak.