Sunday, August 11, 2013

S'mores Brownies

This month, the blog I was assigned for Secret Recipe Club was:

Originally I was planning to make Melissa's Peach Ice Cream, but I was going to make it with apricots since my tree was producing a ton and my peach tree wasn't ripe yet.  I didn't get around to it quickly enough, and before I knew it my apricots were no longer in season.  Peaches still aren't in season around here.

So I decided to search for a brownie recipe.  For obvious reasons.  ;-)

I didn't get past the very first brownie recipe in the category before my mind was made up:

S'mores Brownies.

The bottom brownie recipe is a bit fussy, but goes together quickly and turns out delicious!  Easier if you have all your ingredients ready to whisk in ahead of time.  Next time, I will sprinkle the chocolate chips on brownies before adding the marshmallows and graham crackers so they melt a bit more.

The brownies were a hit!  Everyone loved them!

S’mores Brownies

originally adapted from The Science of Good Cooking
makes 24

Brownie Ingredients:
⅓ cup cocoa powder
½ cup plus 2 tablespoons boiling water
2 oz. unsweetened Baker’s chocolate, finely chopped
4 tablespoons unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons. vanilla extract
2½ cups sugar
1¾ cups flour
¾ teaspoon salt
1 cup milk chocolate chips
½ cup mini marshmallows (optional)

Topping Ingredients:

3 cups mini marshmallows
5 graham crackers, broken
½ cup milk chocolate chips

Adjust the oven rack to the lowest position. Preheat oven to 350°. Line a 13ʺx9ʺ pan with foil and grease the foil.

 Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk unto chocolate is melted. Whisk in oil and melted butter (mixture may look curdled).

Add the eggs, yolks, and vanilla. Continue to whisk until smooth and homogenous. Whisk in the sugar until fully incorporated.

With a rubber spatula, stir in the flour and salt. Fold in the milk chocolate chips and marshmallows, if using.
Transfer the batter to the prepared pan.

Bake 30 minutes, rotating the pan halfway through.

Meanwhile, combine the marshmallows and the graham crackers in a medium bowl.

Pull the brownies out of the oven and sprinkle the marshmallow mixture evenly over the surface. Sprinkle the chocolate chips over the marshmallows.

Return the brownies to the oven and bake another 10–15 minutes, until the marshmallows are puffed and golden.

Cool in the pan on a wire rack for 10 minutes. Remove the brownies from the pan using the foil liner. Set them back on the wire rack and let cool completely, about 1 hour.

Cut into squares and serve.

Secret Recipe Club

Sunday, August 4, 2013


This makes 12 or so meatballs
1 1/4 pounds ground chicken

1/2 cup breadcrumbs

2 tablespoons chopped onion

1 tablespoon chopped parsley

1/2 cup grated Parmesan cheese
salt to taste
pepper to taste

1 clove garlic, minced

1 egg, whisked

zest of half a lemon

3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella
  • Preheat oven to 400°F, setting rack to upper third part of oven.
  • In a large bowl, using your hands, gently mix together first 10 ingredients. 
  • Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet. 
  • In a small bowl, mix one spoonful of your pizza sauce with olive oil. 
  • Brush this mixture on top of each meatball. 
  • Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. 
  • Broil another 3 to 5 minutes until cheese is bubbly and golden.  
  • Heat remaining sauce in a small saucepan. 
  • Serve meatballs with pasta and a dollop of sauce.

Saturday, August 3, 2013


Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I'm very glad I made it in these small ramekins for individual servings!
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.
To serve:
  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.
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