Marta writes: s'more brownies / just in time for july. My friend laney cooked up these killer s'more brownies for bookclub the other night and all the ladies went back for more. i had to hurry and make them again, for the fetus' sake. simple to make, ooey and gooey and delicsh. benji pounded a piece during a glowstick enhanced past-bedtime soccer game. these are getting me in the mood to sleep under the stars at the big family camp-out next week. can you believe the fourth of july is right around the corner?! Happy weekending. S'more Browniesoriginal recipe from allrecipes 1 (21.5 ounce) package brownie mix6 graham crackers2 cups miniature marshmallows8 (1.5 ounce) milk chocolate bars, coarsely choppedPreheat oven to 350 degrees F (175 degrees C).
Prepare brownie mix according to package directions. Spread into a greased foil-lined 9x13 inch pan.In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.Bake brownies for 15 minutes in the preheated oven. Casserole Queens: Watermelon Punch. Rice Pudding With Roasted Strawberries. Rice pudding is one of my favorite snacks! It has been a food obsession of mine for years now. I love how simple it is too; I usually have all the ingredients in my pantry and refrigerator whenever the rice-pudding-craving strikes. The other afternoon I made this quick and easy rice pudding and added roasted strawberries. If you've never made rice pudding before I highly recommend giving it a try! Easy Rice Pudding, makes 2 servings. Needed: 2 tablespoons butter, 1/2 cup Arborio rice, 1 1/2 cup milk, 1/2 cup cream (I used half and half), 1/4 cup sugar, 1/2 teaspoon vanilla extract and a generous sprinkle of cinnamon.
In a small pot melt the butter over medium heat. How to Make Brownie in a Mug. Lollies - a little ART CAN'T HURT. A perfect rainy day thing to do! The colors make any day better! How to make LOLLIESyou will need: jolly ranchers, candy sticks, parchment paper, foil & a cookie sheet 1) lay a piece of foil on cookie sheet. cover foil with a piece of parchment paper.2) unwrap candies and place side by side on parchment paper in your choice of color & flavor combinations. use three candies together for extra large lollies, and only two candies together for regular lollies.3) heat candies in oven for about 5 minutes at 200 degrees. keep a close eye on the candies and take them out as soon as they've barely melted together. if you leave them in too long they will melt too much and you won't be able to put a stick into the lollie. alter the cook time accordingly.4) carefully take cookie sheet out of oven. immediately lay candy sticks into place on melted candies. slowly twirl in melted candy to coat the stick and so it will hold in the lollie. they're hot!
Untitled. Butter Cookies Recipe. I have this thing for cookies. I can eat them after they’ve been baked, but I’m just as happy to eat them beforehand. Salmonella? Doesn’t scare me. At least, not when it comes to cookie dough. You don’t even want to see the gas mask and protective gear I wear when handling raw chicken. Or the way I go through an entire bottle of bleach to clean the counters after cooking with raw chicken.
But cookie dough? This cookie dough is pretty much fabulous when it’s raw. These are my mama’s cookies and I shared the recipe a long time ago. I thought I’d try again with the pretty version my mama makes. Print Save Ingredients: 1 pound butter, softened 1 1/2 cups white sugar 4 egg yolks 2 tsp vanilla 4 1/2 cups all-purpose flour 1/2 tsp salt Directions: Pre-heat oven to 350 degrees. Don’t miss a post! 1-ingredient Ice Cream. Two Ingredient Ice Cream - No 'Ice Cream Machine' Required. 5-minute Chocolate Cake. Oreo Cookie Spread. Something changed my life last month.
And when I say it changed my life, I mean that it changed my life. Yeah. Whoa. I just brought out the italics, y’all. That right there was the life changer. “Crunchy peanut butter? My friends, that is not peanut butter. Let me try that again, with the italics, so you know I mean business. It’s cookie butter, y’all. Yeah. It’s pretty much on my mind 24 hours a day, so while I was wandering the grocery store the other day I happened upon a package of Double Stuf Oreo Cookies and I had an out of body experience. Oreo. Yeah, that happened.
I can’t wait to try smearing some on cheesecake or dropping a big blob in my bowl of ice cream. Print Save Ingredients: 15 Oreo cookies (half a package) 2 tablespoons canola or vegetable oil 1/4 cup heavy cream (more, as desired) Directions: In the bowl of a food processor fitted with the blade attachment, whiz the cookies until they are fine crumbs. Don’t miss a post! Chocolate Ganache Blocks. I admit it…I am a chocolate LOVER!! I will take it in all forms, but I especially love this recipe. It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night! Chocolate Ganache Blocks {Click here to print the recipe} 1/2 cup of heavy cream 14 oz. can of sweetened condensed milk 3 cups of semisweet chocolate chips 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate} Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan.
Heat the cream and the sweetened condensed milk in the bowl of the double boiler. Once warm add the chocolate and gently melt. After about 10 minutes, whisk mixture until thick and smooth. Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish. » Hot Chocolate on a Stick {Gift Idea} » Whipperberry.