I couldn’t help myself. The thought of letting this day pass without a nod to my namesake simply didn’t sit well. So I thought about it, what can I make today? I went through the traditional list of Irish-themed foods: Irish Soda Bread (actually, a favorite of mine), corned beef stew, green things (hey, I eat a lot of kale as it is…so it didn’t count this time!). Looking through my cupboards, I came across a little bottle of peppermint extract—I also had been stashing copious amounts of chocolate that needed to get used up—put the two together and, you guessed it, some form of a minty, chocolaty concoction was going to be (and then became) the delight-of-the-day.

On most occasions, I don’t really like mint and chocolate together. I DO like them as a complimentary pair, but it is rare that I find that perfect combination–the smooth, rich chocolate can not be overwhelmed by an overwhelming pepperminty taste that leaves my mouth feeling like I just licked toothpaste. Yuck. So when I found a brownie recipe with a ganache topping, I realized adding a hint of peppermint to the ganache would be just thing thing–and very St.Patty’s like I imagined.

On another note, I’ve been making lots of updates to my site here! I’ve included more about Health Coaching–what it is, the benefits, and examples about how it can be a huge help in one’s life. I believe that without your health, what do we have really? Just in my own life, the changes I’ve been through in the past two years, much less six months, as I hone in on my own health and eating habits have been amazing. Not to mention thoroughly insightful, as well! More energy, more variety in what I eat, and even more fun (yes, fun!) have all become part of my daily life. I also believe that there is a balance to everything–so what you eat, er, ahem, such as brownies or even puff pastry for that matter, is only part of the whole equation. And I’m totally looking at myself in the mirror here! Let’s face it, I love to bake. That is a part of my life that isn’t going anywhere. Sweets make everything better! But, interestingly enough, I have found I don’t crave them anymore. It’s about the process of baking that I really get into rather than just the end result. Don’t get me wrong, I LOVE eating what I make, but it’s all in moderation. I give a lot of what I make away too–let’s just say that my friends are well satiated when it comes to sweets .

I’ve also updated my resources page–some of my favorite blogs, sites, and people who do/make amazing things are there. I am still going to add a section for books (and I’d love it if other blogs did this too! I am ALWAYS open to new good reading options…), and favorite places around Portland. On the Pietopia page, there have been a few more judges added. There are some super interesting people on the judging panels this year if I don’t say so myself .

Enjoy the brownies! They are great to share with your friends–super dense and rich but oh so wonderful. Cheers!

Chocolate Brownies 8 tbsp butter 6 ounces good-quality bittersweet chocolate, broken into large chunks 3 eggs 1 cup sugar 3/4 tbsp vanilla 1/4 teaspoon salt 3/4 cup all purpose flour 1/4 cup cocoa powder 1/2 tsp baking powder

Ganache 1 capful (maybe a little less even) of peppermint extract 1/3 pound semisweet chocolate, chopped 3/4 cup whipping cream

Preheat oven to 350°. Butter a 9×13 inch baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.

In a large bowl, whisk eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mix into egg mix, whisking constantly. In separate bowl, sift flour, cocoa powder, and baking powder. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined. Spread batter evenly in baking pan. Bake 20 to 25 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.

In the top of a double boiler, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat, stir in the capful of peppermint extract, and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 1 hour in the refrigerator.