Um, hello? Is this thing on?
That’s kind of how I feel right now. I’m not the kind of blogger who regularly checks to see how many people are tuning in (or, er, clicking in?), but I accidentally clicked on my Google analytics page yesterday when I was trying to set up a gmail account — yes, I’m that person who still has a hotmail address — and I almost threw up when I saw that like thousands of people have been visiting this site every day in December.
I flipped the screen to my laptop down and gulped a glass of wine. Or four. When I started sharing recipes I had no idea that more than 20 people would read them. And I remember checking not so long ago when like 43 people visited each day. And I thought…Awesome! I don’t even know 43 people!
So, if you’re one of those people who comes back regularly — thank you so much. Thank you from the bottom of my chocolate-loving heart. I don’t have huge aspirations of becoming famous like The Pioneer Woman, but I really love to cook and bake and I love that a few thousand others can share that with me.
Which reminds me…y’all should comment more often! How else will I know you’re here?
Anyhoo, have you recovered from your pumpkin pie coma? If not, I’ve definitely got the remedy…
In fact, I’m not sure how life gets much better than these. Peppermint. Truffle. BROWNIES.
Beautiful to look at? Check. Even better to eat? Check. check. These are rich, rich, rich fudgy brownies with a delicious ganache poured right on top. Crushed peppermints adorn the ganache — perfect for your holiday platter.
I found this recipe via Pinterest from Let’s Dish Recipes and didn’t need to change a thing. Perfection!
A couple notes: I found the crushed mints get soggy if you put them on right away. I’d wait ’til the last minute to sprinkle them over the top of the ganache and lightly press them in. Also, this only makes a 9×9 pan, but you can get 36 bars out of it. Cut ‘em small…these puppies are rich.