S'more Brownies

Yummy, gooey brownies. Makes one 9x13 pan. They have to cool all the way down before you can serve them, because of their gooeyness, so you have to plan a little ahead of time.

Ingredients:
2 Ghiradelli Triple Chocolate Brownie Mixes
oil, water, and egg for the brownie mixes

2 sleeves of graham crackers
2 C of chocolate chips (I like to mix milk and semi-sweet)
1 bag of mini marshmallows


Directions:

Pre-heat oven to 350.

Cover 9x13 pan with foil and oil the foil.

Mix one brownie mix according to package instructions. Mine calls for 1/3 C of oil, 1/3 C of water, and 1 egg.

Spread first brownie mix into bottom of 9x13 pan.

Place whole graham crackers in a single layer over the brownie mix so that the entire pan is covered. You might need to break them in half to fit along the side of the pan.

Pour chocolate chips evenly over the graham cracker layer.

Next pour mini-marshmallows evenly over the chocolate chip layer.

Finally, mix the remaining brownie mix and add 2 extra Tablespoons of water to help it spread more easily. Pour it evenly over the marshmallows and gently spread if necessary to cover the entire pan.

Bake at 350 for about 40 minutes or until top brownie layer has a crust and mallows are browning. They will still appear more moist at the top than a regular pan of brownies, but you want to make sure that the brownie mix is not raw.

Remove from oven and let cool on a cooling rack for several hours. Once they are cool, you can remove the entire thing by carefully lifting on the corners of the foil. Use a plastic knife to cut the squares. I have served them in cupcake papers in order to keep them from sticking together on the platter. Enjoy!

Granola Cups for Yogurt Parfait

This is great for a brunch or morning shower. I have filled it with honey greek yogurt and fruit or even plain greek yogurt with fruit (the honey was much more yummy)

Morning Time Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Total Time: 1 hour 15 min

Ingredients:

4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries

Directions:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

cantaloupe Summer Delight

1 small cantaloupe

1 cup frozen pineapple

Juice of 1 big lime

1/2 C of 100% orange juice concentrate

4 Cups water

2 Cups ice

2 Tbls honey or 1 1/2 Tbls blue agave nectar

blend ingredients together- strain if desired. Serve cold

Watermelon Tropical Delight

1 small seedless watermelon (or 1/4 of a big one)
1/2 container of 100% orange juice concentrate (or 5 peeled oranges)
4 Cups water
2 Cups ice
2 Tbls honey or 1 1/2 Tbls blue agave nectar

blend all ingredients in blender and serve cold

Potato Salad

Susan's Potato Salad

6 potatoes cooked and cubed
sprinkle 3 Tbls vinegar over them while you work on the rest of the salad

6 green onions chopped
5 hard cooked eggs, chopped
1-1/2 C mayo
1 Tbls mustard
salt and pepper
dill pickles chopped
pickle juice to taste

Guacamole Chipotle Copycat

From Yum Sugar Website

INGREDIENTS

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chilies, seeded and finely chopped (I have only ever used 2 chilies)

1 1/2 teaspoons salt

Tortilla chips, for serving

DIRECTIONS

1. Using a fork, mash avocados with citrus juice in a small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Nutella Stuffed Chocolate Chip Cookie

Cocoa found this recipe. These cookies are SUPER labor intensive and just as equally delicious! If you have the time (plus two hours to let the dough chill), energy, and ingredients (a few funky ones), they are guaranteed to be good.

Here is a link to step by step photos, which I highly recommend checking out.

Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {The Best Cookies in The World}

 

Author: Monique

Recipe type: Dessert, Cookie

Prep time:  2 hours

Cook time:  10 mins

Total time:  2 hours 10 mins

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Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

Ingredients

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.