This post is coming to you from Minneapolis Children's Hospital. I'd have to go through my archives to be sure, but this could be my first post ever written from the hospital. Elijah is currently having the ear bones in his left ear reconstructed to hopefully restore hearing that he has been without for a few years now.Read More
This morning brought mine and my nearly-six-year-old's first snow-shoeing experience. My oldest boy, who did not take his first step until he was three years old, was running around in sub-zero temps with snow shoes strapped to his feet. I don't know that I would have believed this three years ago!Read More
More than ever, the weeks absolutely fly by. Sometimes things pass by so quickly that I wonder if I have somehow "lost time," like Edward Norton's character in Primal Fear. The weeks used to pass quickly back when I was working full-time, but it was so. much. different. Back then I constantly felt a twinge..Read More
This is the last of my fudge posts. I love Swiss Maid Fudge! I could throw it into just about everything and be a happy girl.
These were great as bars, but they were also delicious as an ice cream topping. More on that in a bit..
Preheat your oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside.
In the bowl of a food processor, combine:
13 graham crackers, broken into pieces
1/3 cup sugar
Pinch of salt
Process until fine crumbs form.
Add 6 tablespoons of melted butter and process until crumbs become moistened.
Divide the crumbs in half. Press half of the crumbs into the bottom of the prepared baking dish.
Bake in the preheated oven for 10 minutes.
Six 1x1/2-inch pieces of turtle fudge, broken into pieces
1 cup miniature marshmallows
1/4 cup miniature marshmallows
Bake in the preheated oven for 18 to 20 minutes, or until the marshmallows are lightly browned.
Let sit at room temperature for 2 hours before serving.
Store, covered, at room temperature. (I made the mistake of putting this in the fridge, and the fudge got too chewy.) Cut into squares, OR....
..crumble over ice cream. Yum!
I have a funny story about lemon bars. The first lemon bars I ever made were from a box. I was newly out of college, and I had my own kitchen for the very first time. I misread the directions and added double the amount of butter, so I think I added like 4 sticks total. The end product was greasy and oily-lemony, but strangely delicious.Read More
Apparently some people are wanting healthy recipes?! I'll get back to that in February. :) I spent much of my December brainstorming sugary, gooey treats, so it has been hard to get them out of my brain. Last week I was pondering a "loaded" cookie in bar form, and how easy they would be when using pre-made dough.Read More
Do you have any idea how difficult it is not to lick chocolate off your fingers when chocolate is on your fingers? This was the first batch of goodies I made after starting my migraine diet. I have realized in the past week how easy and mindless it is to pop a piece of food into my mouth here and there. I have stopped myself about five thousand times from eating things that are on my RESTRICTED list.Read More
These bars are YUMMY! Crumbly, soft, crunchy and delicious!
I think I'll start a section on this blog called the Sleepless Chronicles. I am finding that I like to wake up and think about brownies at 3:00 in the morning. Is this normal? Don't answer that. So here, my chocolate-loving friends, is my second installment of the Sleepless Chronicles, also aptly named Half-Baked Crumbly Bars. These were inspired by my favorite ice cream, Ben & Jerry's Half Baked, and also by my constant need to consume sugary, chocolatey treats. The "crumbly" part of the title comes from the fact that, well, they are a bit crumbly. I personally like the crumbliness because it makes me inclined to throw everything into a big bowl of ice cream! Or just into my mouth. Picture Cookie Monster.
MAKE THE BROWNIES.
Prepare a box of brownie mix according to the package directions (I used a 19.5-oz. box of chocolate fudge brownie mix) and set aside. You will only be using half of the brownies for this recipe, so serve the other half for dessert or crumble it up and throw it into some vanilla ice cream!
Preheat your oven to 350 degrees F.
MAKE THE COOKIE DOUGH.
In a medium bowl, with a hand-held mixer, combine:
1/3 cup brown sugar
1/3 cup granulated sugar
4 tablespoons butter, softened
1 cup all-purpose flour
1 teaspoon vanilla
4 tablespoons milk
Carefully stir in a 12-oz. package of mini chocolate chips. Cover the cookie dough with plastic wrap and set aside (do not refrigerate).
MAKE THE CRUST.
Place 20 Oreo cookies in a food processor and process until coarsely chopped. Or, chop the old-fashioned way with a Ziploc bag and a spoon. Transfer to a medium bowl and stir in 6 tablespoons of melted butter until the cookies are coated.
Spray an 8x8-inch baking dish with cooking spray and add the Oreo mixture. Firmly press down with fingers until the crust is evenly distributed on the bottom of the pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool completely.
Coarsely chop half of the prepared brownies and add them to the cookie dough. With your hands, incorporate the brownie chunks into the cookie dough. Pour the mixture over top of the cooled Oreo crust and press down evenly with fingers.
MAKE THE TOPPING.
In a microwave-safe bowl, combine:
12-oz. package milk chocolate chips
4 tablespoons milk
Heat in the microwave for 60 seconds. Stir and return to microwave, heating and stirring in 15-second intervals, until mixture is smooth. If needed, add 1 additional tablespoon of milk.
Pour the melted chocolate evenly over the cookie dough-brownie mixture.
Refrigerate for at least 1 hour and cut into small squares.
And yes, my husband gave me dirty looks after making this one, too.
Will the baking ever end? My coworkers and family members must wonder this constantly. This recipe, as part of my 2011 challenge, came to me by chance. The timing could not have been more perfect! I could eat a constant stream of pecans and caramel this time of year. Perhaps someone could constantly walk beside me, alternately offering me pecans and spoonfuls of caramel.Read More
A totally delicious snack and ready in 25 minutes!
My husband and I had some (fun, sweet, awesome) friends over the other night. We ate dinner outside, played the Wii (my husband has mad hula-hooping skills), acted silly and thoroughly enjoyed each other's company. I wish every Tuesday night was that much fun!
We had figured out the menu for the evening ahead of time, drinks included, but I had to come up with an easy dessert at the last minute. You can't have good friends over and not enjoy a dessert together, right? I threw these fudgy rocky road bars together, and they were delicious! They tasted perfect after chicken and potatoes and a mai tai. Or two.
Preheat your oven to 375 degrees F. Line the bottom of a 9x13 baking dish with graham crackers, breaking them to fit if necessary.
Bake in the preheated oven until the crackers are lightly toasted and fragrant, about 8 minutes. By the way, have you ever baked graham crackers in the oven? I urge you to make this recipe for the sole purpose of doing this. "Fragrant" does not adequately describe the scent that floated from my oven. I found myself wanting to eat my oven and the air surrounding it.
Sprinkle the deliciously-fragrant baked graham crackers with 1 1/2 cups toasted and coarsely chopped almonds.
Top that with a few big dollups of marshmallow topping (1 cup total).
In a small saucepan, combine:
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
Cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
Pour the chocolate over the marshmallow topping. Swirl together with a thin-bladed knife.
Refrigerate for about 1 hour, or until your guests are ready to consume dessert.
Cut into squares and serve! Eat! Enjoy! Yum!