Crème de Menthe Bars, What Not To Do When Making

Now that I've apparently mastered my father's molasses spice cookie recipe, it's time to turn to that other family holiday stalwart, these bad boys.

I'd never really creamed butter by hand (had to do that for the bottom two layers), not had I made my own frosting. (<---lots of fun, though I think I have a headache from coming down from the sugar rush I got when I was sampling it.)

Things to do next time: wait for cake layer to cool more, to preserve frosting integrity.

Make more of the top layer, and wait longer to apply it.

Actually, that's about it (unless the cake/frosting is too granular from not enough processing, which I don't know yet.) The



We'll see what else I did wrong (not creaming the butter enough for the mint frosting? Might that be a little coarse?) later.