Rocky Road Brownies

Yay it's Friday! I survived a very busy birthday week and now it's time for the weekend. Ahhh... I love the weekends. I love having my husband home. I love the feeling that I'm not doing this all on my own. The camaraderie, the companionship, the family time. Weekends are the best! The only thing that could make the fact that today is Friday just a little bit sweeter would be these delicious Rocky Road Brownies. Make them for your family, celebrate the weekend!

Rocky Road Brownies

~printer friendly version~

1 cup (2 sticks) unsalted butter
4 cup semisweet chocolate chips
1 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
4 large eggs
1 1/2 cups all-purpose flour
2 cups miniature marshmallows
1 cup chopped walnuts

Preheat oven to 350 degrees. Butter a 9 by 13 inch baking pan.
Put butter and 2 cups of the chocolate chips into a large saucepan.

Heat, stirring occasionally, just until melted.

Remove mixture from heat; stir in sugars and salt,

then eggs,

and finally flour,

stirring just until combined.

Spread batter evenly in prepared pan.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 25 minutes.

 
 
 
 
 
 
 
 
 
 
 


Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts.
 

 
 
 
 
 
 
 
 
 
 
 
 
 


Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes.  If you like your marshmallows slightly browned put under the broiler for an additional 2-3 minutes. 
 

 
 
 
 
 
 
 
 
 
 
 
 
 


Cool completely in pan.

 
 
 
 
 
 
 
 
 
 
 
 
 


Cut into squares.
 

 
 
 
 
 
 
 
 
 
 
 
 
 


Serve and enjoy!
 
 
 
Source:  adapted from Martha Stewart's Everyday Food

Strawberry Banana Oatmeal Brûlée

My husband works late a lot.  Having him not home at dinner time is often the result of his working late.  Although we all miss him terribly and wish that he was home to eat with us, I do have one small condolence...  I get to make breakfast for dinner.  I love breakfast for dinner!  My husband doesn't love breakfast for dinner.  When he called last week to let me know that we would be working late and not be home for dinner, it was just the excuse I needed to make this breakfast for dinner treat for me and the kids.  Of course we would have enjoyed it more if he was home with us :)

Strawberry Banana Oatmeal Brûlée

~printer friendly version~

3 cups milk
1/2 teaspoon salt
2 cups old fashioned oats
1 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 banana, sliced thin
6-8 strawberries, sliced thin
Granulated sugar

Combine the milk and salt in a medium saucepan.  Bring to a boil.

Add the oats, reduce the heat to medium

Cook for 5 -8 minutes, stirring occasionally, until most of the liquid has been absorbed.

Remove from heat and stir in the vanilla, brown sugar and cinnamon.

Oh and teaspoon of butter never hurt anyone, right?

Divide the oatmeal between serving bowls.

Top with sliced bananas and strawberries in an even layer.

Sprinkle the sliced fruit with a thin layer of granulated sugar.

Heat with a kitchen torch (or put under the broiler) until the surfaces are golden brown.  

Serve immediately.



Source:  adapted from Annie's Eats

Spicy Sweet and Sour Chicken

I started going to MOPS (mothers of preschoolers) when my oldest son was about 4 weeks old.  It was that desperate need to get out of the house and have some adult interaction that drove me there and it was just the refuge I needed.  MOPS has been an amazing part of my mothering journey.  It has been a place to connect with other moms, be understood, encouraged and inspired and well as an added bonus, a place where I get to eat really good food in the absence of my three little mooches.

Recently, my MOPS group compiled a cookbook full of our very own tried and true recipes.  The best recipes often come from friends and to have a cookbook full of my MOPS friends recipes has been such a treat.  I recently tried this recipe for Spicy Sweet and Sour Chicken that was submitted by my friend Christine.  I followed her recipe almost exactly and it turned out delicious.

Spicy Sweet and Sour Chicken

~printer friendly version~

4 teaspoons cornstarch, divided

2 tablespoons low-sodium soy sauce, divided

1 teaspoon peeled minced ginger

1 teaspoon dry sherry

1/8 teaspoon black pepper

3 cloves garlic, minced

3-4 chicken breasts, cut into bite-sized pieces

1/2 cup chicken broth

1 tablespoon brown sugar

3 tablespoons ketchup

2 1/2 tablespoons rice vinegar

2 teaspoons chili garlic sauce (or more if you want to up the spiciness)

1 teaspoon dark sesame oil

1 tablespoon canola oil, divided

1 large yellow onion, diced

1 large red bell pepper, diced

2 cups fresh or 20oz canned pineapple

salt to taste

Combine 2 teaspoons cornstarch, 1 tablespoon soy sauce, ginger, sherry, black pepper, and minced garlic in a medium bowl.

Add chicken and stir to coat.  Set aside.

Combine remaining 2 teaspoons cornstarch and 1 tablespoon soy sauce with chicken broth, brown sugar, ketchup, rice vinegar, chili garlic sauce and sesame oil.  Set aside.

Heat 1/2 teaspoon canola oil over medium-high heat.  Sauté onions and red bell pepper until tender crisp.

Remove from heat and set aside.

Heat the remaining 2 1/2 teaspoons canola oil. 

Add chicken mixture and spread in an even layer in pan. 

Cook without stirring 1 minute then continue to sauté until the chicken is cooked through

Return the onions and bell pepper to the pan with the chicken.

Sprinkle with salt to taste.

Add the soy sauce mixture and pineapple, stirring well to combine.

Bring to a boil, cook 1 minute or until thickened, stirring constantly.

Serve over rice.

source:  adapted from Christine

Chocolate Pancakes with Caramel Banana Topping

Did you know that yesterday was National Pancake Day?  Well neither did I!  Well, not until about 5pm last night when it was too late to write a post for the day.  So here I am.  Late again.  This is not unusual for me.  This is not surprising.  This is very normal.  If you know me, you know that I am almost always late and occasionally on time.  So it is only fitting that I write this slightly late after the fact post today in honor of National Pancake Day which was yesterday.  Don't worry these were worth the wait...



Chocolate Pancakes with Caramel Banana Topping
~printer friendly version~

Caramel Banana Topping:

1 stick butter
1 cup packed brown sugar
2 tbsp corn syrup
1/2 cup heavy cream
3-4 bananas

Melt the butter, brown sugar and corn syrup

until it starts to simmer and bubble up.

Pour in the heavy cream.

Stir and lower to a simmer while you make the pancakes...

Chocolate Pancakes:

1/3 cup cocoa
1 cup all purpose flour
2/3 cup sugar
1 large egg
1 cup milk
1 tsp vanilla
1 1/2 tsp baking powder
1/4 tsp salt
4 tsp melted butter

Combine all the dry ingredients together.

Add the wet ingredients including melted butter and whisk together.

Cook the pancakes on a griddle or frying pan with 1 tbsp of oil.

Top with sliced bananas and drizzle caramel over.


Source:  adapted from The Nesting Project