Toasted marshmallows with a medly of chopped nuts and chocolate chips on top of a rich fudge brownie… Rocky Road Brownies! Now I’m wondering why Rocky Road Ice Cream never appealed to me! These are easy and fun to make especially when you have a fun kitchen companion.
well hello there pnut.
“They were joking when they said chocolate’s not good for dogs Mom!! Drop something, I double dog dare you!”
oh but how can you resist this face after he dug an impressive hole in the backyard? hmm or was it two guilty parties? or maybe he said to his cousin- hey you, I can’t mess up my slippers, plus your feet are bigger than mine.
Rocky Road Brownies
Courtsey of EatingWell.com.
1 cup less 1 tablespoon of all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla
8 regular-sized marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup semisweet chocolate chips
Spray a 8×8 inch baking pan with baking spray and preheat oven to 350 degrees.
In a small bowl, whisk together the flour, baking powder, and salt.
Melt butter in the microwave or on the stove top. Stir in cocoa powder until combined, and then the sugar. You should end up with a dryish mixture when mixed since the sugar out weighs the liquid. Transfer to a larger bowl and beat in the eggs and vanilla.
Once batter is shiny and smooth add the dry ingredients mixing until just incorporated.
Pour batter into prepared pan and top with marshmallows that have been cut into quarters. Sprinkle chopped nuts and chocolate chips on top.
Bake for 25 to 35 minutes or until a toothpick inserted just into the brownie comes out clean (you will have to avoid the chocolate chips to get a good measure). Marshmallows will be golden brown and toasty!
Trying to bake a batch of cookies quickly can mean hot baking sheets and melted cookies- yuck!
The easiest thing to do to cool them quickly: as soon as you remove the baked cookies from the sheet, flip it over and run cool water over it. In about 5-10 seconds you’re ready to put another batch of cookie dough on the sheet. I don’t even mess around with drying it off. I just tell myself the steam from the water hitting the shelf in the oven adds moisture. ;-)
A very elaborate way to eat a watermelon involving tunnels 1 15-16ths in diameter in each corner, Archimedes Principle, and the Fork Cartel. hahaha enjoy!
Did you know that we’re only a little more than halfway through the summer? I love the sun and being able to do fun outdoor water sports but jiminy cricket I’m tired of the 105 degree days. This is just crazy.
Something I’m not in the least tired of- summer produce!! I think just about all of my favorite things are available in the summer: strawberries, blueberries, zucchini.. yummm. Zucchini Bread comes to mind – yes! Here’s a recipe for Double Chocolate Zucchini Bread. It’s a great way to use up some extra zucchini or sneak a little something healthy into a treat. *Don’t expect to taste a lot of zucchini in this recipe just a super chocolaty moist cake.
First, preheat your oven to 350* and grease a 8 1/2 by 4 1/2 loaf pan. Then in a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla until smooth. I just dumped them all in the bowl then mixed away.
Hint: Measure the oil in a liquid measuring cup before the honey. It makes it about 10x easier to pour the honey out.
In a bowl, combine the salt, baking soda, baking powder, espresso powder, cocoa, and flour. Whisk together and add to liquid ingredients.
Grate the zucchini and try not to eat too many chocolate chips. I used about 1 1/2 medium sized zucchini to get two cups grated.
Mix zucchini and chocolate chips into batter and pour into prepared pan. The batter isn’t the prettiest but it sure tastes delicious.
Bake for about 50 minutes then check to see if it’s done by inserting in a toothpick and checking to see if it comes out clean. Watch out that you don’t accidently poke a chocolate chip and think the bread isn’t done when it is! I might have accidently burned mine. noo! Still tasted fantastic though.
Double Chocolate Zucchini Bread
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup Cocoa powder
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini
1 cup chocolate chips
Preheat oven to 350* and grease a 8 1/2 by 4 1/2 inch loaf pan.
In a mixing bowl, beat eggs, honey, oil, sugar, and vanilla until smooth.
In a large bowl whisk together the salt, baking soda, baking powder, espresso powder, cocoa and flour. Then add to liquid ingredients and mix until combined.
Grate zucchini and add it and the chocolate chips to the batter.
Bake bread about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Recipe adapted from King Arthur Flour.
I haven’t done a “Found on Pinterest” post in awhile! Let’s do one! I’ve been pinning like crazy this week. Here’s my favorites- mostly baking goodness with one cute bracelet thrown in!
Chocolate Chunk Cookie Dough Yogurt from Two Peas and Their Pod – Super easy and no need for an ice cream machine. yum!
Salted Caramel Six-Layer Cake from The Bitten Word – Chocolate and Salted Caramel – my most favorite things in the world. enough said.
Super cute up-cycled bracelet from bohoNickNaks on Etsy – love Etsy!
Lemon Poppy Seed Pancakes w/ Sugared Blueberries from With Style & Grace – Delicious and on the healthy side!
Happy Saturday :-)