Friday, July 31, 2015

S'mores Brownies

Happy Friday! This week was weird. It never felt like it got started but then Friday seemed so far off. I am glad it is finally here. 

The humidity finally dropped too. Thank goodness. I felt like I was melting the past few days. Feeding the baby was miserable. She is like an oven. We both sweat buckets. 

To celebrate I am offering you these delicious brownies. Quintessential summer treats. I can never get enough S'mores in the summer time. Our new charcoal grill makes it so much more tempting to have one every night. But for those nights when we are not firing up the grill these brownies come in handy. They are super easy to make and are the next best thing to a true S'mores.

S'mores Brownies

by Emily Morris
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake dessert chocolate marshmallow brownies
Ingredients (serves 24)
  • 1 box brownie mix, or your favorite brownie recipe
  • ingredients for your brownie recipe or box (mine used 1/4 cup water, 1/4 cup vegetable oil, and 1 egg)
  • 12 graham cracker sheets, crushed
  • 1/4 c butter, melted
  • 10 large marshmallows, cut into 1/2 pieces
  • 1 regular sized Hershey bar, broken into rectangular pieces
In a medium mixing bowl mix crushed graham crackers with melted butter. Place in a 9X13 pan and push into the bottom.

Bake in the oven at 350 degree for 10 minutes.

While the graham crackers are cooking prepare brownie batter.

Remove pan from oven and fill with brownie batter. Spread evenly over the graham cracker layer. Top with marshmallows. Bake brownies according directions, about 20 minutes.

When the brownies are almost done remove from oven and add the Hershey pieces on top. Bake for 3-5 more minutes.

When the brownies are done and the marshmallows are browned remove from oven. Cool completely before cutting.
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Tuesday, July 28, 2015

Mango Lassi ‪#‎thebookclubcookbookCC

Today is my first post for a year long group celebrating reading and cooking. Each month a new book will be chosen from The Book Club Cook Book, a cook book that has recipes from many popular recent and older novels. The goal of this club is to pick a book a month and either make the recipe from The Book Club Cook Book or another recipe inspired by the novel. 

If you are interested in join see this post from Camilla, our leader.  There is a giveaway at the bottom of this post for The Book Club Cook Book.

The book for July is Interpreter of Maladies by Jhumpa Lahiri.  The book is a compilation of short stories looking at individuals upholding Indian traditions and culture in a different culture.  As for the food the book provided two recipes, a Mango Lassi and Hard Boiled Egg Curry in Mustard Sauce. I am all for a good curry but one of my favorite treats when eating in Indian restaurants is a Mango Lassi.

Mango Lassi
reproduced with permission
developed by Shikha Kapoor for Masala Art
  • 3/4 C plain yogurt
  • 1-1/4 C cold water
  • 1 C prepared mango pulp
  • 1 T sugar
  • 8 ice cubes, crushed (approximately 3/4 C)
  • 1 t rosewater
  • crushed pistachios for garnish

1. In a blender, combine the yogurt, water, and mango pulp. Puree until smooth. Add the sugar and crushed ice cubes and blend again.

2. Add the rosewater and serve chilled in a tall glass with pistachios over the top, if desired.

And to kick-off the event, Camilla at Culinary Adventures with Camilla, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authorsby Judy Gelman and Vicki Levy Krupp, courtesy ofTarcher-Penguin.Giveaway runs from July 1st till July 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway

*Disclosure: Camilla received a complimentary copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to use in this year-long project plus the opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Monday, July 27, 2015

Raspberry Peach Smoothie #secretrecipeclub

How can it be the last week of July already?  I feel like it just turned warm. And wasn't the 4th of July last weekend?  Man oh man the months are flying by.  The end of the month also means it's time for The Secret Recipe Club.

For those of you who don't know The Secret Recipe Club is a group of bloggers that get together once a month for a special reveal day posting to share a creation from a secretly assigned member of the group.  It is a great way to learn about new blogs and find tasty new recipes.

For July I was assigned Sew You Think You Can Cook by Lauren. Not only does Lauren have some fabulous recipes, but she quilts. Like legit patterns and sewing. I am beyond impressed. She made this one for the 4th of July. I can't even!

I don't about you but it has been hot, hot, hot around Connecticut. Hot and humid to be exact. When it is hot and humid I just  want to eat ice cream. And although this can go on for a few days. A diet of ice cream is not the healthiest of options. So when I was looking for recipes I wanted to find something cool and ice cream replaceable.

Mr. J was hankering for this pineapple and rosemary lemonade. I had such a hard time deciding. I really was into this S'mores Cheesecake, the Brussels Sprouts Salad with Caramelized Onions, or this smoothie.  I made this one particularly hot day for breakfast and pretty much drank the one glass followed by serving number two. 

I must have put in more raspberries that Lauren because mine was much more purple.  But I like purple so no complaints here. Starting the day with a pretty drink in a pretty cup makes you forget about the heat....just for a bit. 

Raspberry Peach Smoothie

by Emily Morris
Prep Time: 5 minutes
Keywords: blender beverage peach raspberry

Ingredients (serves 2)
  • 2 C frozen peach slices
  • 1/2 C frozen raspberries
  • 4 tbsp honey
  • 1/2 C vanilla yogurt
  • 1 1/2 C milk
Place all ingredients in a blender and blend until smooth.
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