End of my Blogging Career 4th of July Brownies

So, it has been 2 and 1/2 weeks since I started on this diet thing of mine, and the sugar cravings have all gone away, just as my mom promised they would (isn't that crazy, my mom was right!), but we have a problem. I said that I would keep posting sugary things until my sugar cravings were gone, and they are, but I thought that these 4th of July brownies were very characteristic of a 'last post of ever' post. We have been given a prompt to write about in this last post, so that is what I am going to do, but if you are only on this page for the recipe, then just go on ahead and read the recipe, I won't be insulted that you don't care enough to read what I have to say. So, now that I have gotten rid of all the readers who don't care about what I have to say (lame-os!) So, now to more important things, how have I changed throughout this school year. I think that I have grown a little bit taller, naturally, but I used to be way short, and now I am much more average height, which is a good change. I have also gotten much faster at track, my mile time having improved from a 6:47 minute mile, to a, wait for it, 5:51 mile! I am actually pretty proud of myself for it. Apart from obvious changes like height and those sort of things, I have also matured a lot this past year. I have made some really great friends which was hard to do since I only moved here a couple years ago and finding good friends in a new place is always hard. I think that I can happily say that I have matured as a person through this last year, and although it sounds very cheesy, I really think it is true. Now, enough of this gooey, 'maturing as a person' stuff, and on to the delicious part of the post, the brownie from Betty Crocker.

Ingredients:

1 box Betty Crocker fudge brownie mix
Water, vegetable oil and eggs as called for on brownie box
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup frozen whipped topping, thawed
1 1/3 cups halved fresh strawberries
1 cup fresh blueberries
1/2 cup fresh raspberries

Method:

Heat oven to 350ºF.
Grease or spray bottom only of 12-inch pizza pan.
Make brownies as directed on the box.
Spread in pan.
Bake 20 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
Cool completely.
In medium bowl, beat cream cheese, powdered sugar and vanilla with an electric mixer on high speed until smooth and creamy.
Fold in whipped topping; spread on brownie.
Arrange berries over cream mixture.
Refrigerate 1 hour.
Store covered in refrigerator.

Image curtesy of Garnish and Glaze

Chocolate-y Chocolate Mint Bars

So, as promised last week, I have another beautifully sugary dessert her for you. Since I have not made it, I have obviously not tasted it because of my 'not eating any sugar' thing, so you will have to make your own judgement on this one, but I have a little hunch that it might just taste kinda good. I once made mint brownies that were the best things I have ever eaten in my life (wow, I think I say that kind of a lot...) at my friend Morgan's house, and she looooves to bake delicious desserts. We once made Cake Pops, best baked good I've ever had in my life (there I go again, over exaggerating, but only by a little), and another time we made magdalenas, but that was for a spanish project, and I kinda ruined all of them by dropping the tray of them when we were putting them in the oven (maybe I should not be a chef...). And that is my story of why I think you will love these Chocolate Mint Bars from My Recipes.

Ingredients:

For the bottom layer:

4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

For the mint layer:

2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

For the glaze:

3/4 cup semisweet chocolate chips
3 tablespoons butter

Method:

Preheat oven to 350º Fahrenheit.
To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife.
Combine flour and salt; stir with a whisk.
Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water. vanilla, eggs. and chocolate syrup in a medium bowl; stir until smooth.
Add flour mixture to chocolate mixture, stirring until blended.
Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray.
Bake at 350º for 23 minutes or until a wooden pick inserted in the center comes out almost clean.
Cool completely in pan on a wire rack.

To prepare the mint layer, combine powdered sugar, 1/ 4cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth.
Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.
Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes.
Spread chocolate mixture evenly over top.
Cover and refrigerate until ready to serve.
Cut into 20 pieces and enjoy!

Image curtesy of Very Best Baking