"Domestic Goddess"

If there is one thing  I can say without a doubt, is that I am not a domestic goddess. I do not like to clean, or tidy up, I don't like chores or organizing. This has always been a bit of a sore spot with ex boyfriends, as they wanted someone to look after them as well as their home. I was not that girl. Maybe a load of laundry from time to time, but thats about it. I'm more of a "work hard to afford to hire a maid" type then a "clean it myself and be a stay at home wife type". Just like my mom.

I can cook and I love to cook when I'm in the mood, but thats normally only after watching Top Chef & then I just go crazy in the kitchen. I do love to bake though. But when it comes to actually planning a meal, I suck. I just get overwhelmed and then in the middle of cooking I get distracted or bored and lose interest. But this weekend, in the theme of impressing Ryan & showing him that I can cook, I'm going to make a 3 course meal.

Heres the issue, I have NO idea what to make. Most of my specialists are big meals for 5-6 people (used to feeding a boyfriend & all his roommates) & most of the stuff I make is winter kinda food.

I need help y'all. I need a light, summer meal (it'll be in the 90s this weekend) thats not too hard, really yummy and can be made in a small kitchen.

I ordered this book but Im worried it wont come in time and I refuse to pay double the price to buy it at the Barns & Noble around the corner. I'm going to call the local library & see if they have a copy.

Do you have a recipe you swear by that totally impresses guys? Please help this un-domestic goddess out!

Mint Filled Brownie Cupcakes

Mint & chocolate & brownies may be my top 3 favorite foods, so when I found this recipe here  I had to try them for myself. Right now they're in the oven, and they smell divine! 

Thanks Katie and her mom for the recipe!

Mint Filled Brownie Cupcakes

Ingredients:

8 ounces semisweet or bittersweet chocolate, coarsely chopped

1/2 cup (1 stick unsalted butter), cut in to pieces, room temperature

1 cup sugar

3/4 tsp. salt

3 large eggs

1/2 cup flour

1/4 cup unsweetened Dutch-process cocoa, sifted

12 small chocolate covered peppermint patties, such as mini York Peppermint Patties

Directions:

Preheat oven to 350 degrees. Line a standard tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4 to 5 minutes.

Remove bowl from heat. Whisk in sugar and and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not over mix).

Spoon 1 heaping tablespoon of batter in to each lined cup. Place one peppermint patty on top, gently pressing in to batter. Top with 2 tablespoons of batter, covering patty completely. Bake, rotating tin about half way, until a cake tester or toothpick inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 25 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in an air tight container.

** make sure you get MINI mint chocolate candies, I made mine and 10/12 of them have the mint part oozing out so they're not quite as pretty as the picture. I shall edit this post when I have a bite and taste them**

** very disappointing in these brownies :( they are very dry and almost too chocolaty. I feel like an extra egg or maybe some milk, or something. If you try and make them, please report back**