I saw this recipe in a magazine years ago, and I make it about every other Christmas. This year, we decided to try it Gluten Free for my sister-in-law, and no one could even tell. Last year, we found the most amazing Gluten Free Brownie Mix from William Sonoma. So I made that up as directed and baked it on a sheet pan for half the time. then I let it cool so I could cut it up to three sheets and placed them on a tray.
Peppermint Cream Cheese Frosting
2 pkg. of Cream Cheese (@room temp.)
1 cube of butter softened
1 tsp. Peppermint extract
2 C. of Powder Sugar
2 T. Cream
In a mixer, cream the cream cheese and butter together until soft. Add the peppermint extract and mix throughly. Next add the powder sugar and heavy cream. Mix well on medium speed until its blended well together. Last mix on high for 3 minutes until nice and fluffy. Spread evenly inbetween each layer including the top.
Dark Chocolate Ganache
1 bag of Dark Chocolate chips
1 T. Butter
1/4 C. Heavy Cream
In a microwave melt the chocolate chips and butter in a microwave safe bowl for 30 second intervals stirring in-between each turn. When the chocolate is melted, add the heavy cream and stir until it becomes a smooth ganache. If its too thick add more cream until it because thin enough to spread on the top.