Yummy recipes

Admittedly these aren't my recipes, but were posted by women in my ward and I thought I too would pass them along to share. Thanks Nicole for the Mint Brownie recipe(this is a BYU official recipe.)She had these brownie when attending BYU back in the day and always wonder why she had such headaches going to student counsil meetings. She found it was the brownie/sugar overload! Brook has a good recipe similar to the Pain au Chocolat. In hers you use pie dough and as yummy yummy as hers is I really liked Cami's recipe since it was more of an individual size portions and goes a little further with a bit more work. Cami spent her mission in France and this is a variety of one of her favorite treats. Thanks for the recipe Cami! Other good varieties to the Pain au Chocolat is instead of chocolate you can add fruit, butter and cinnamon, practically anything that sound good to you. ENJOY!

BYU MINT BROWNIES
MAKES ONE 9-BY-13 PAN OF BROWNIES
PREP AND COOK: 90 min.
COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Pain au Chocolat (french for Chocolate Bread)
1-2 pkgs. Pillsbury Dough croissants (depends on the size of your family)
1 bag milk chocolate chips (semi-sweet will work, but not as tasty)
Optional:confectioners sugar to sprinkle on top,and drops of butter to add with the chocolate chips before rolling up (to help melt the chocolate chips better)
1 large egg beaten and blended with 1 tablespoon water (for glaze)
Directions:
1. Open and unroll the croissants onto a cookie sheet.
2. Place a small amount of the chocolate chips on the larger end of the triangle, and a tad bit of butter
3. Starting at the large end, roll up your croissants like you normally would. (Your chocolate chips may start to fall out, so go slowly and just push them back in.)
4. Curve your croissants into a half moon shape.
5. If you want to use the egg glaze just brush it over the tops of your croissants prior to baking
6. Follow the baking instructions on the Pillsbury Dough pkg.
7. Let them cool for a few minutes, but make sure you serve them warm.
And there you have it. Pain Au Chocolate with an American twist. There are some more authentic and elegant recipes online, but this is quick and easy, and like I said before, kid friendly. Well I hope you enjoy them as much as I do.
BON APPETIT everyone!!!!