Marshmallow Crunch Brownie Bars

So those who know me, know that I prefer baking to cooking. Im just better at it. :) With cooking I always feel unsure about how something is going to turn out and if it is going to taste good. With baking I feel a bit more comfortable. Brownies haven't been done in awhile so today was the day to do brownies with a new twist. Found a great recipe, and if you love chocolate, marshmallows, peanut butter and rice krispies this one is for you :)


Marshmallow Crunch Brownie Bars

Yield: 24 bars

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1 1/4 cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1 1/2 cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1 1/2 cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and 3/4 cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Classic French Onion Soup

So assuming today was going to be cold, I was thinking soup. What kind of soup would be good for a cold day? I wanted something I haven't had in a long time so I went with a french onion soup... It was my first time making this but it turned out so good...


Ingredients -

2 tablespoons olive oil
6 yellow onions, thinly sliced
Sprig of fresh thyme
2 ½ quarts beef broth
½ cup dry white wine
8 slices French baguette bread
3 tablespoons butter
½ teaspoon sugar
2 cups grated gruyere cheese
Salt and freshly ground black pepper, to taste

Preparation:

Heat the olive oil in a heavy 5-quart pan, and then add the butter.

Add the onions to the melted butter and oil and cook them, covered, for 10 minutes over a low heat. Add the salt and sugar.

Keep cooking the onions until they are a deep brown color, stirring occasionally.

This will take about 45 minutes, but check them often and do not let them burn.

Add the wine and cook for another 5 minutes, keeping the heat low.

Add the broth, salt and pepper. Simmer for 30 minutes, uncovered.

Preheat the oven to 350 degrees F.

Toast the baguette slices until they are golden brown.

Ladle the French onion soup into 4 ovenproof soup crocks and float a baguette slice on top of each one.

Cover the bread with the gruyere and bake for 20 minutes.

(Serves 4)