Rice Krispy S’more Brownies

IMG_3273

I need these brownies today — this weekend, I had a bit of a crisis … I set out to do my usual kitchen shenanigans and right in the middle of swimming in delicious baking …I ran out of flour.

FLOUR.

How is that even possible?!!? In my kitchen, there are 5 things I never run out of :

  1. Butter
  2. Sugar
  3. Flour
  4. Eggs
  5. Wine

For the love of all that is delicious – WHO RUNS OUT OF FLOUR?!? So instead of being practical and going to buy some … I just drank wine.

IMG_3226

Hence the brownies. Sweet Week , Monday saving trashed up brownies.

But not just any everyday-joe-schmoe brownies … these brownies are straight up craaaaazzzyy. Nutso. Not just filled with fudgy-goodness – but stuffed with rice krispy squares and then toasted, gooey marshmallows. Welcome to the crazy-train.

Chooo-choooo!!

IMG_3234 IMG_3237 IMG_3252

Rice Krispy Smore Brownies

 Ingredients:

1 cup Semi-sweet chocolate chips
3/4 cups room temperature butter
1/2 cup dark chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 tbsp vanilla extract
½  cup  all-purpose flour

¼ cup cocoa powder

1/4 teaspoon sea salt

8 Ready made rice krispy squares cut into smaller squares ( you can rip them a part, they don’t have to per perfect!!)

2 cups large marshmallows

IMG_3243 IMG_3257 IMG_3262 IMG_3266

Directions:

Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

In a large microwave-safe bowl, combine the chocolate chips, butter, and dark chocolate. Heat in the microwave for 1 minute then stir. Continue to heat in increments , until the mixture is melted and smooth.

In a large bowl, beat the eggs and sugar until light and thick.  Add the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa powder and sea salt, folding gently until combined.

Pour ½ the batter into the prepared baking pan. Layer with rice krispy square pieces. Layer with rest of batter.

Bake for 35 minutes. Remove from oven, top with marshmallows and broil until the mallows are toasted.

IMG_3267 IMG_3272

Remove from oven and using 2 forks spread to cover entire brownie surface, broil for 3 more minutes.

Remove from oven. Allow to cool completely and slice.

IMG_3279

Have a snazzy-licious week xox

Advertisements

Magically Delicious Lucky Charm Cake

Are you beginning to see green and white?

Do you happen to see little leprechaun’s prancing around, singing in rhyme and rainbows randomly appearing?
… are you feeling the urge to follow those rainbows to find your pot of gold – I don’t blame you, I’d do the same.

Truth is kids, we’re getting extra close to St. Patty’s day!!
Whether you’re Irish by birth or Irish by wish – this day deserves a little celebrating. Go ahead and don your finest green outfit, indulge in a little Irish Soda bread and any excuse to drink green beer is a great day to me!!

And to begin the green with envy festivities – let’s get a little lucky with a

LC

Magically Delicious Lucky Charm Cake.

LC

I actually forgot how delicious sugar cereal is, I’m so use to having whole-grain-low-fat-non-processed-blah-blah-blah that I actually forgot how much I loved shoveling mounds of sugar cereal in my face … not that, that happened. And if it may have happened, let’s count it as quality control 😀

LC

Magically Delicious Lucky Charm Cake

3 Tbsp Butter

4 Cups Marshmallows

8 Cups Lucky Charm Cereal

1/2 Cup Green & White chocolate chips

Green Sanding Sugar

Cooking Spray

Star Shaped Cake Pan

Directions:

Liberally spray your star-shaped cake pan with cooking spray. Sprinkle entire pan with sanding sugar.

Next, sprinkle your green & white chips around the pan.

IMG_20130215_205419 IMG_20130215_212016

In a heavy and deep pan, melt your butter. Add Marshmallows and allow to get all melted and gooey.

Remove from heat and add cereal.

IMG_20130215_212623 IMG_20130215_212741 IMG_20130215_212858

Pour into pan and allow to set for at least 15 minutes ( long enough, for you to bite in and now scorch the roof of your mouth 😀 … * awkward*)

LC

Turn over onto a flat surface and enjoy … they truly are magically delicious!!

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

best of both worlds cookie

Last Wednesday something magical happened. Something that would only really happen in dreams – except it wasn’t a dream.

It was a Christmas miracle. Cookies took flight. Thousands of cookies swarmed through the air, searching for a warm home and a tummy to fill.

You think I’ve been sipping the eggnog don’t you?

I haven’t lost my mind… just yet.

fbcookieswap_white

Last Wednesday The Great Food Blogger Cookie Swap took place!! Lindsay and Julie were at it again, for the second year in a row. Doing an amazing job of matching and coordinating cookie monsters around the globe, uniting over one sweet treat.

THE COOKIE.

It all started a couple of weeks ago when I got my matches. Kristy ( who I also sent a box of sweet treats to last year .. HOW COOL!!), Eli and Laura. I of course wandered around their blog and was instantly blown away. These women were cookie master minds!! I knew I needed to conjure up something extra special.

And that’s where you came in.  After hearing all of your great ideas, I set to work on what I thought would be one fantabulously- delicious – festive holiday cheer oozing cookie.

And so the Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie was born.

Get a load of this: 

2 spicy gingerbread cookies falling in love over a thick layer of eggnog fudge – oh and yes, booze included.

EFGBC

Want some?

Come. And. Get. It.

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

Yeild : 36 Sandwiches

Gingerbread Cookie

1 Cup Butter ~ at room temperature

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Large Egg

1 Cup Molassas

2 Tbsp Apple Cider Vinegar

1 Tsp Vanilla Extract

5 Cups Flour

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1 Tbsp Ground Ginger

1 Tsp Cinnamon

1/2 Tsp Ground Clove

1/2 Tsp Ground Nutmeg

Directions:

EFGBC EFGBC

In a large bowl, sift together flour, baking soda, sea salt, ginger powder, cinnamon, ground clove and nutmeg.

In an other bowl, cream together butter and sugars. Next, add your egg, molasses, vinegar and vanilla extract.

Add your wet ingredients to the dry and mix well.

EGBC

Allow to chill for at least 1 hour. … this is the perfect time to get working on the fudge 🙂

Eggnog Fudge

1 Cup Full Fat Eggnog ( sorry, 1% just won’t cut it this time)

1 Tsp Rum / Rum Extract

3 Cups Granulated Sugar

1 1/2 Cups Mini Marshmallows

1/8 Cup cold Butter

3/4 Cup White Chocolate Chips

1/2 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg.

EFGBC

Directions:

Line a 10 x 7 inch baking tray with aluminum foil, set aside until your fudge mixture is ready.

Using cooking spray, liberally coat a large heavy sauce pan. Add eggnog, rum and sugar. Stir continuously and allow to boil for 3 minutes, as the sugar melts.

EFGBC

Add marshmallows and allow to cook for another 5 minutes, continuing to stir to avoid burning.

EFGBC EFGBC

Remove from heat, and quickly add butter and chocolate chips. Mix until well combined.

Pour into prepared baking tray and spread creating a thin layer.

EFGBC

Sprinkle the surface of your fudge with the ground cinnamon and nutmeg.

Place in refrigerator to chill as you roll out your cookie dough.

The Best of Both Worlds:

Preheat oven to 350 oc.

Place your chilled dough on a liberally floured surface and roll to a 1/4 inch in thickness.

Cut into 72 mini circles.

EFGBC Camera 360

Bake each set of 12 for 10 minutes each.

Allow to cool.

 Using the same cookie cutter. Cut your fudge into 36 circles.

Note: any scraps make great snacks 🙂 

EFGBC

Sandwich each piece of fudge between two gingerbread cookies.

I think I should also make a public announcement that though LTSL tells a different story; I DO in fact eat more than cookies during the holiday season. There’s cake, bread, sticky buns and boozy drinks to also consume 😉
Hang tight for more holiday goodies coming your way.

Best of both world cookies

Until then, let the cookie consumption continue!!

Sunday’s With Joy : S’More Brownies

Sunday’s with joy are BACK IN ACTION!! *woooo hoooo*

To be honest, there was no way I could skip this week’s recipe the yum-factor of this bad boy is over the moon!!  – – and you’ll probably be able to tell, I went a little picture happy (sorry …)

Have you bought her book yet?.. whhhyyy nnnnooottt?!?!!

GET ON THAT – – I’ve used many cookbooks, but this one … everyone and their mom’s cousin needs this book. And I’m not just saying that …. All the ladies that participate in SWJ have only had good things to say about it. If over 100 ladies can’t convince you  – – I think I have something that will work!!

Deep luxurious fudgey- chocolate

Ever so slightly sweetened Graham crackers

Toasted gooey marshmallows

… all in one place.

Somebody, wake me this must be a dream.

But of course because I’m a psycho and actually conjure up sweet treats in my dreams ( is this normal – – please tell me, you do this too. No … just me – – what’s that, I should go see someone about this little predicament? – – noted. And I should probably mention to them I just had a conversation WITH myself. )

— back to my point. Because I can’t leave the great alone without adding a little LTSL spin on it , I added entire s’mores to Joy’s S’mores brownies. What can I say, I can’t help myself when it comes to toasty marshmallows.

S’More Brownies

* In addition to the ingredients listed by joy, you will also require

  • 24 Graham Crackers
  • 12 Large Marshmallows
  • 12 Squares of Chocolate

  • On a large tray arrange 12 Graham Crackers, top each cracker with a marshmallow
  • Broil in oven until tops are slightly charred – – keep your eye on the prize, they will burn extremely easily!!

  • Top with chocolate and then the other graham cracker.

Go ahead, jump into the gooey goodness – – Stay Sweet, honeybugs xox