Carnally Caffeinated

Oh HAI Sunday Sweet!! Oh HAI half-finished blog layout!! Let me tell you, I am not a graphic artist, so these blog layout issues make me grind my teeth and bitch at Jenn over my jealousy over the fact that she IS a pretty swell graphic artist. Stupid HTML. Stupid brain. Stupid run-on sentences.

Oh well, there’s always Pinterest. Ok, not for my blog layout, but it’s a great way to completely eff through all the time I supposed to be spending blogging, learning lines, writing articles for my alma mater, cookingdinnerworkingoutcleaningmyhouse. You know, all the stuff I DIDN’T do with a cranky, teething, fevery teething Peanut, yesterday.

Up all night and then awake at 6:30? Yes, I’m a mom. Here’s my brain…it’s seeping from my ears.

Luckily for you scamps, I still baked.

If you have read my blog for any length of time, you’ll know that the beverage I hold in esteem over all others, the one that makes my heart go “pitter pat”, is coffee. I dream about it, I want coffee scented candles all over my house…If I was ever offered an “Indecent Proposal” (though, with inflation, let’s say I’m worth way more than a million) it would be realllllly expensive coffee beans I’d be rolling around in instead of twenties.

I know what you’re thinking, “would you still brew that coffee?” If it’s good enough for the civit….

Anywhooooo, one of my favorite holiday bevvies is the peppermint mocha from the bux. Every time I drink it, I can actually hear sleighbells ringing. It may be the cash register taking all of the dollars from me, but still. It’s the song of yuletide greetings. I could sit back and sip non-fat, one pump each peppermint mochas allllllllll season long and be perfectly content, but I wanted to take it a step further. I wanted to EAT that mocha. Lucky for all of you.

Peppermint Mocha Bars. Good enough to make you molest a barista.


Peppermint mocha bars

by Cat Tan

Prep Time: 5 minutes

Cook Time: 35 minutes

Keywords: bake dessert

Ingredients (16-20 bars)

  • 4 oz unsweet baking chocolate
  • 1 1/2 sticks butter
  • 1 1/2 cups sugar
  • 1/4 cup espresso powder
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp salt
  • 1 cup crushed peppermint candies


preheat the oven to 350F

in a microwave safe bowl, melt the chocolate and butter (20 second increments on high, stirring between)

stir in sugar and espresso powder

add in vanilla and eggs and salt

sift in flour

pour into a greased 9″-13″ pan

top with crushed candies

bake for 30-35 minutes

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