S'more Brownies

Ingredients
Crust:

• 8 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons unsalted butter
• 4 oz. unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 1 1/2 teaspoon fine salt
• 4 large eggs
• 6-12 oz. milk chocolate chips
• 1 cup all-purpose flour

Topping:

• Large marshmallows, cut in halves

Position a rack in the lower third of the oven and heat oven to 325 degrees. Line an 8X8 inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Melt 8 tablespoons unsalted butter. Lightly butter the foil with 2 tablespoons. Stir the remaining 6 tablespoons with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 17-20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave, continuously stirring until completely melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the chocolate chips. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 60-70 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallow halves across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil. Cut into squares with a wet knife.

*This recipe is from FoodNetwork.com

"For we are God’s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do."

Ephesians 2:10

Mozzarella Cheese Sticks

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, lightly beaten
• 2 Tablespoons water
• 12 mozzerella cheese sticks
• 1 cup fine dry Italian bread crumbs
• 3/4 cup marinara sauce

In a shallow dish combine flour, salt, and pepper. In another shallow dish combine eggs and water. Dip cheese sticks in egg mixture, then coat with flour mixture. Dip cheese sticks again in egg mixture; coat with bread crumbs. Place on baking sheet. Cover; may freeze for 1 hour or up to 2 days.
In a fryer preheat oil to 350 degrees F. Fry cheese sticks, half at a time for 2 to 2-1/2 minutes or until crisp and golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove cheese sticks from hot oil. In a small saucepan heat marinara sauce over medium heat. Serve cheese sticks with hot marinara sauce.

*This recipe can be found in Better Homes and Gardens New CookBook 15th Edition







"Do not merely listen to the word, and so deceive yourselves. Do what it says. "
James 1:22

Pecan Upside-Down Baby Cakes

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup packed brown sugar
• 1/2 cup butter
• 1/3 cup butter
• 1/3 cup honey
• 1 1/2 cups coarsely chopped pecans
• 3 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 8-ounce carton dairy sour cream
• 2 teaspoons vanilla

Preheat oven to 350 degrees F. Lightly grease 24 muffin cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

In a medium saucepan combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth; remove from heat. Stir in pecans; set aside.

In a large mixing bowl combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon color. Add oil, sour cream, and vanilla, beat until combined. Gradually add the flour mixture, beating on low speed until smooth. Place 1-2 tablespoons of the pecan mixture in the bottom of each prepared muffin cup. Spoon the batter into each cup.

Place the muffin pans on a foil-lined baking sheet. Bake for 20-25 minutes. Cool in pans for 5 minutes. Using a sharp knife or thin spatula, loosen cakes from sides of muffin cups. Invert onto wire rack. Spoon any pecan mixture remaining in the muffin cups onto the cakes. Serve warm or cool.
*Also taste delicious without the pecan topping and adding chocolate chips before baking.
*This recipe can be found in Better Homes and Gardens New CookBook 15th Edition









"Let go of your attachment to being right, and suddenly your mind is more open. You're able to benefit from the unique viewpoints of others, without being crippled by your own judgment." ~Ralph Marston

About Me

This past summer (2010), I started experimenting with new recipes in the kitchen, compiling my mom’s recipes, and reading cookbooks. I created this blog to keep a record of all the recipes I have thought to be successful. Thus everything on this blog I have personally made and would recommend to others. None of the recipes posted are originals as I found most of them on the websites of other bloggers, or they are recipes from family members and friends :). I really enjoy cooking and thought this blog would be a fun way to document tasty recipes!

A little about me: I am a follower of Jesus Christ and am saved by God’s amazing grace. I love my super awesome family and friends. I like exercising and staying active- running, swimming, and biking are personal favorites! I enjoy photography and scrapbooking. I love listening to music and playing the piano. The beach is my favorite place in the entire world. I love to read, particularly novels, historical fiction, and biographies. I prefer chocolate over vanilla, summer over winter, water over soda, dogs over cats, and UNC over Duke!