Anyone who has been on FB has been bound to see all different recipes that are posted. I, as well as some of my friends, are guilty of reposting these recipes.The premise is if you save it to your Facebook wall, you will have saved the recipe so you can have it.The recipe that I actually did was the chocolate/peanut butter”crack” brownies.It was an invitation, as I tagged it on Facebook,to insulin use, IMHO.What I decided to do was not make the “crack”part.
I started by making regular brownies from a regular mix:nothing really fancy.Prepare the mix according to the directions on the box.We tend to like fudge-like brownies, so I followed that direction, but there is always the decision for cake like brownies. It’s all spelled out on the box.
While they are baking, I unwrapped recess’ peanut butter mini cups, and cut them in halves, then quarters.When you pull the brownies out, you sprinkle the peanut butter cup pieces over the hot brownies, and then throw them back in the oven for five minutes.
The peanut butter cups will be soft, so I just used my spatula to smooth it over the brownies.You can see the chocolate sink into the brownies.I then set them aside and let them cool.Now the Facebook recipe will have you melting chocolate chips and then stirring in rice cereal.Well, bad enough I am making the recipe.For us, we just didn’t need the over the edge amount of chocolate.It’s your call.If you opt for that, all you do is melt chips in the microwave and then stir in the cereal.Then you are supposed to ice the brownies you have made and put in the refrigerator to cool.
The last picture is what’s left of the brownies, thus the dirty plate! You can see how the peanut butter worked its’ way into the brownie and the chocolate.This was one case of doing half of the recipe rocked!
It truly is a little slice of heaven.
I got the girls out today slowly,because I am getting over a major kick butt sinus infection gratis’ of my class. I t was funny to actually take our time and bask in the warmth.
I was going to do some baking tonight but don’t really feel the urge, at least not yet.I usually do something and wait until the house temperature is 70 degrees**joking** but it is amazing that when you’re really not feeling 100% yet, there are tons of ideas going through your head.Your inner-self said uh,no. Not yet.
Time to bask in the Delaware Bay sunshine.
We’re at the point of our relationship that I am not looking for anything for Valentines’day,nor am I expecting anything on that day, but there is nothing wrong with sharing the love with my neighbors.
What can be more loving than an Oreo Biscotti? Oven 350 degrees-yields 28 cookies
Here’s the recipe:
1 cup sugar
1⁄3 cup butter, melted
2 teaspoons vanilla extract
3 cups flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
16 Oreo cookies, coarsely chopped
2 ounces semisweet chocolate or 2 ounces white chocolate, melted
Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
Stir in flour, baking powder and salt.
Fold in chopped cookies.
Divide mixture in half.
With floured hands, shape each half into a 9×3-inch loaf on a lightly greased large baking sheet.
Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
Remove from oven; cool for 10 minutes.
Cut each loaf diagonally into 15 (1/2-inch thick) slices.
Place slices, cut side up, on same baking sheet.
Bake for 10 to 12 minutes more on each side or until lightly toasted.
Drizzle the tops with melted chocolate.Myself? Nah, I’ll take them straight, with a coffee chaser!
Enjoy and share the love!
What a delightful day we had today.
The weather actually flirted with 40 and the winds were non-existent.The girls and I walked a lot to take advantage of the weather. It was my time of year:almost spring temperatures and no tourists! Granted both girls were on leashes, but we walked right down the middle of the street.
I managed to do some pitching of old stuff, walking it over to donation bin. It’s amazing how getting rid of stuff makes you want to do more.
Friday is tomorrow so housecleaning on the agenda, and a little baking too. Enjoy the lack of “Snowzilla.”
Global warming gave me a gorgeous spring day today in the middle of winter.
I was going to crank out more biscotti today, but the bay and my girls were urging me out. The snow has begun to melt, although I still have the fear of falling on the ice.It seems I just envision me on my back with two metal rods coming out of my knees.
It was great to actually get to the bay and see a regular bay;that is, one without ice and snow.It was bizarre to see an unusually high tide this morning, though.
We went up to the bay twice,as a matter of fact.It was quite enjoyable. In fact, after I post this, we’ll go out again and take advantage of this glorious day.
The next step in getting us and the neighbors ready, as if you couldn’t get a guess by the above picture, was cookies.The neighbors got some hot oatmeal raisin cookies from yours truly. My m.o,when I make cookies, is usually parchment paper. Probably, during the weekend,I’ll work up a small batch of biscotti.
I don’t know what it is about baking as winter moves through,or as a storm progresses.Perhaps I am thinking back to happier times in the kitchen and trying to go back to when life was a little simpler.Perhaps it’s just a little voice in my head that goes back to the old “eggs,bread and milk” chorus of the city.
Sure, I try to make good meals,and cooking and baking I do enjoy.There’s something about baking that serves as balm to my soul during the winter.
Listening to the weather channel,well, back in the city I would have been in Shop Rite getting my eggs, bread and milk,…maybe toilet paper too.
Down here at Undisclosed, the pantry is pretty good, so I go and decide to bake, of course, the biscotti.One problem. I usually double the recipe.Well, I didn’t realize my sugar was running short.It was really a comical event.I was scraping every grain of sugar out of the sugar bowl.Well, it goes without saying that won’t happen again.Usually I am pretty good with keeping extra butter in the freezer.I guess my staple count needs updating, as far as the baking elements go.
Here’s a picture of part of the end result, to be shared with the neighbors.
If you read yesterday’s post, you know I made an oven-stuffer roaster, and it was quite tasty, thank you very much.
There’s only one thing that is irking me…
It’s snowing today.
I was originally going to make the chicken today and decided against it.The house smelled wonderful and was toasty warm. Story of my life; a day late and dollar short.The answer to my dilemma today? Either the biscotti recipe is going to get pulled out, or some oatmeal raisin or chocolate chip cookies…something to celebrate the first snowfall of the year!
I used to bake chicken once in a while, especially when I was single.
I can honestly say I have not made one at home in almost 13 1/2 years. Really. It’s been that long because when rotisserie is reasonable in the supermarket, well, I factor in what it would cost to make it at home and usually get the one from the market.
Our local Acme had oven stuffer roasters on sale so I thought, why not.It’s been a while and I would make it as it gets cooler.Well, although it was fifty degrees today, at twilight…
…you could see the front moving in.
Fortunately thanks to my interest in following the weather, plus all the surgical scars I have that react to barometric pressure changes, I felt the oven stuffer’s number was up back around 2PM.
Zush and I walked the neighborhood while Jim took Kasia to a state park beach to run.Hopefully Daddy and daughter will be home for dinner.