I once asked someone for a recipe for an amazing chicken dish. Later I asked for her muffin recipe. She didn’t say no, but she never really found the time to share them. Later, I found out, she doesn’t “do” sharing.

What would the world look like if we didn’t share? In my culinary world, it would taste rather bleak. So much of what I love to cook is part experiment, part shared recipe, part magazine recipe. Other than experiencing new food at a restaurant, the only other place we taste new food (besides what we experiment on for our families) is at other people’s homes. What a joy it is when folks share these home-spun recipes.

So in the spirit of sharing, I’ll paste a recipe I’ve made for years, but with a new twist. I may not be starting a recipe revolution, but I hope it spurs you to share a favorite recipe today. Why not start here?

Java Mint Brownies

¾ cup cocoa powder
½ cup espresso in liquid form (or use strong coffee from the morning’s brew)
¾ cup butter

2 cups sugar
3 eggs
1 tsp. peppermint extract
1 cup all purpose flour
1 cup chopped nuts, optional

3 extra large packages Junior Mints

Preheat oven to 350. Microwave the first three ingredients in a large microwave safe bowl for thirty seconds, or until butter is melted. Stir until combined. Add next five ingredients, and stir with wooden spoon until just combined. Spread into a greased 9×13 glass pan and bake for 35 minutes.

Let cool.

Microwave Junior Mints in glass bowl for thirty seconds. Stir. Microwave again for thirty seconds. Stir. Repeat until mint mixture is fully melted and is easily pourable. Pour onto cooled brownies. Spread evenly. Serve with vanilla bean ice cream. Makes 12.

SIDE NOTE: I “discovered” this icing by accident. My friends John and Donna brought us several boxes of Junior mints, but they melted in the car into a Junior Mint blob. So, I thought I’d see what kind of icing they would make melted. The result? AMAZING!!! It just goes to show you can take something ruined and make it remarkable with a little creativity!