S'mores Brownies... Seriously!

Whoa!

Let's just start by saying:
I cannot even begin to describe the heavenly scent
that is saturating and enveloping the house right about now.
Oh. Good. Lord. Have Mercy.

I discovered this delectable debauchery over at Joy the Baker and whipped up a batch this morning. And since my camera lens is on the fritz (again!) I'm borrowing one of her tantalizing photos... be sure to check out her wonderful blog - complete with step by step documentation :) These goodies look and smell Ahhhhmazing. Simple to make and sure to be a total crowd pleaser for our 4th of July block party tomorrow night. Of course, I'm more than a little nervous to cut into them and am keeping my fingers crossed that they'll make it that long!

S’mores Brownies

1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows (I also diced 6 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in. Up to you!)

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides.

Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.

Enjoy! I know we will :)

Peanut Butter S'mores!!!

I think it's accurate to say, that about the only way I ever consume marshmallows is A) in a bowl of Lucky Charms cereal and B) when they're melting away in glorious cup of Cocoa. So between my cold cereal addiction and my never ending hankerin' for hot chocolate it's pretty safe to say that I ingest my fair share of marshmallowie goodness. However, since I simply Don't Do the Camping Thing, I probably haven't enjoyed a heavenly concocted S'more since I was about er- 9 or 10. But as you might have guessed... that's all about to change.

This delightful twist on the classic S'more is sure to have me firing up the chimnea this weekend and sharpening a few roasting sticks in preparation. Imagine: ooey-gooey-sweet slightly (or severely, depending on your tastes) charred marshmallow tempered by bittersweet chocolate cookies and enveloped with salty roasted peanuts.

I Know!

After that orgasmic description it'll be difficult not to salivate on your keyboard. But Please remember that water and electricity don't go together as swimmingly as chocolate and peanut butter. And it would be a Damn shame if you electrocuted yourself before having a chance to sample a few of these bad boys.

Step 1) Spread 1 tablespoon peanut butter onto a thin, crisp chocolate wafer (such as Nabisco Famous Chocolate Wafers).
Step 2) Slide 1 skewer-toasted marshmallow onto peanut butter.
Step 3) Top with a second wafer and squish down gently.
Step 4) Devour... being careful not to lose a finger.
Step 5) Faint dead away.

Chocolatey Bliss...

Nothing says the holidays for me like Chocolate Drop Cookies...
Purely sinful, shamefully easy and amazingly delicious!
Here's hoping your holidays were less caloric than mine :)

Chocolate Drop Cookies (AKA: No Bake Chocolate Cookies)
2 cups evaporated milk
8 cups sugar
2 sticks butter
2 cups peanut butter
2 cups cocoa
8 cups oatmeal
½ cup coconut
4 teaspoons vanilla

Bring milk, sugar and butter to a boil. Once sugar is dissolved add cocoa and peanut butter, simmer until PB melts completely before adding remaining ingredients. Drop by tablespoon onto waxed paper.

Enjoy!

Berry Delicioso Smoothie Recipe

Smoothies. Ahhhh.... Smoothies are terrific and something my family consumes a lot of... We're fond of most varieties, but the following recipe is my Ultra Fave and is easily altered with wonderful success.

Keep in mind that your smoothie is Only as Good as your Fruit Juice. I always have Naked Juice fully stocked in my fridge - they've got some excellent selections... Blue Machine, Pomegranate Acai & Orange Mango are all delicious Must Tries! Amazing 100% Juice... no sugar added - Coolness. You can alter this concoction however you see fit... different juice, fruit and yogurts can vastly change your flavor outcome :) -- Experiment & Enjoy!!


Berry Delicioso Smoothies

16 oz Quality Fruit Juice (I use 2-3 flavors)
10 oz Yogurt
6 oz Silken Tofu
2 Cups Frozen Strawberries
1 Cup Frozen Blueberries
2 Scoops Pineapple Sherbet or Sorbet
Handful of Ice

** 1/4 Cup of Coconut Milk is a purely Sinful!! addition and can be found in the international isle of your local supermarket **

Blend into a delectable icee Goodness.
A gloriously cool & healthy summer treat!

Hello Cupcake... Watch Out Martha!

Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

I'm so in love with this book. It's shamefully adorable! The only problem right about now is that we don't really know very many people around here, Yet. Least ways, not enough to warrant making up loads of cake... even if they are just bite sized cakes. We don't eat a lot of sweets ourselves and I've no idea what we'd do with so many. But Man, O Man... when the time is right I'm so gonna whip up a few of these Jim Dandies. I thumb through this delightful book almost daily, it's like indulging in pure eye candy. All the recipes sound so good and the How-to's make the creations look fairly straight forward and simple... what's not to love??!

Aren't they Mahvelous!!??
The Sharks & Life Preservers are probably my Ultra Faves!

As I sit here wringing my hands and daydreaming of the event that will enable me to create a few of these lovelies. Little H's Bday is in about 6 months... perhaps then? Hmmm.... perhaps, perhaps.

Modified Congo Crowkies Recipe

Modified Recipe: I made Congo Crowkies a few weeks back and they were pretty good, I liked them.
But I thought they could use some improvements... so here they are. I think they're much better now. We love 'em!

Crownkie Bars

3/4 cup + 2 TBS butter, melted
2 1/4 cups packed brown sugar
3 eggs
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
1 cup Oatmeal
1 cup Chopped Walnuts
1 cups semi-sweet chocolate chips
1 TBS vanilla extract

Directions
1. Preheat oven to 325* degrees.
2. In large mixing bowl, combine butter and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in oatmeal, nuts & chocolate chips.
3. Pour batter into a 9x13 pan. Bake for 30 - 35 mins. When almost cool, cut into squares.

Banana Nutty Goodness...

Lots of delicious baking going on this week. Whew!

Banana Nut Bread
1.5 C Flour
.5 C Sugar
2.5 T Baking Powder
.5 T Salt
.5 T Baking Soda
1 C Oatmeal
.75 C Chopped Nuts [optional]
1 Egg, slightly beaten
4 oz Yogurt*
3 Large Chopped Bananas
1 T Vanilla
[Tasty variation: Add .5 Cup Mini Chocolate Chips]

Preheat Oven to 350 degrees. Grease an 8.5 X 4.5 X 2.5-inch loaf pan. Stir together all dry ingredients, including nuts and oatmeal. Once all wet ingredients are combined add dry ingredient mixture slowly until mix is moistened. Spread evenly into pan. Bake 50 to 55 minutes or until tester comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.

*Any Yogurt flavor works great. Blueberry and French Vanilla are sure fire hits at my house.

I've got lots of Banana Bread Recipes... but this one is my die hard favorite. It's so moist with a wonderfully chewy crust. Highly recommended! Throw a nice thick slab in the toaster oven before loading it up with butter. Sinful :)

What's your Favorite Sweet Bread Recipe? Care to share?

Keeps on Mixing...

I realized today that my KitchenAid Stand mixer is almost 15 years old! And although I love the hip colors they come in these days, like Apple Green and Martha Stewart Blue, I would never dream of parting with mine. Even if it is just plain ordinary white, I love it just the same. It's by far One of the best gifts I've ever received - thanks Mom! [edit: And Dad!] It was money totally Well spent :)

I love to bake and use it at least 3 to 4 days a week. It's an awesome machine and I've never had an ounce of trouble with it. Always performs like a little champ, works like a charm. Every time it comes out of the cupboard I smile... it's an old friend and I could never get along without it.

Today we (me & my trusty KitchenAid) made Peanut Butter Balls ... and tomorrow we're making these:

Congo Crowkie Bars

3/4 cup butter, melted
2 1/4 cups packed brown sugar
3 eggs
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 TBS vanilla extract

Directions
1. Preheat oven to 325* degrees.
2. In large mixing bowl, combine butter and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in chocolate chips.
3. Pour batter into a 9x13 pan. Bake for 25 - 30 mins. When almost cool, cut into squares.

I'm living on the wild side and trying out this new recipe for The P's homecoming. Brave of me to try a newbie... but I'm not sure you can go wrong with a Cookie/Brownie combo!

How much do you love your KitchenAid?? How long have you had yours?

Huckleberry Crumble Recipe

Needing something warm and relatively gooey, last night I concocted a new favorite.

Huckleberry Crumble

1 cup packed brown sugar
1.75 sticks butter, cubed
1 teaspoon vanilla
1.5 cup unbleached flour
1 teaspoon baking powder
.5 teaspoon salt
1.5 cup oats
1 to 1.5 cup Your Favorite Jam or Preserves
(I used Homemade Huckleberry Jam)

Mix all ingredients (except jam) together, into a crumble consistency. Press one half of the mixture into a buttered 8″ pan - round for wedges, square for bars. Cool Tip: Use your butter wrappers to butter the pan! Next spread jam/preserves out evenly over first layer and sprinkle second half of mixture over the top and pat down lightly. Bake at 350 for 30 - 40 minutes or until lightly brown. Serve warm for amazing results. These are quite tasty and sort of a mix between a crumble and cookies. MMmmm, perfection. I'm pretty sure my Dad would love these heated with a huge scoop of Vanilla Ice Cream.

Eco Alcoholics Rejoice...

Who wouldn't want to enjoy a little refreshment while they're slaving away on their current creative effort, I ask you. Not that I'm saying Green Eco-Nuts have a drinking problem...but this seems a bit, uh, I dunno...extreme to me. So next time you're out bar hopping in your electric car be sure to order yerself an "Ecotini". Or be hip and serve them at your next Eco-Friendly cocktail party.

Wow...if I were Martha I'd take a big sip of mine right now...that Martha, she's a pill.

Remember to drink and craft responsibly!

VEEV CUCUMBER ECOTINI
2.0 oz VeeV (organic vodka made with acai)
3 pieces of basil
2 slices of cucumber
0.75 oz of lemon juice
dash of agave nectar
Muddle 2 slices of cucumber and 3 basil leaves in a mixing glass.
Add 2.0 oz VeeV, 0.75 fresh lemon juices, a dash of agave nectar and ice in a cocktail shaker and shake.
Pour into a Collins glass, top with club soda, and garnish with a floating cucumber.