Brownies with Butterscotch Chips and a Whole Lotta Marshmallows

First, I want to apoligize for taking so long to make another post. It's been a bit busy around here. Second, I wanted to thank you all for reading my posts and liking my blog. It means so much to me. Thank you for hanging in there.

These brownies are very good, but they are also very sweet. If you don't like butterscotch or it's too sweet, you can add some peanut butter chips instead of the butterscotch chips. They might be even better than the butterscotch.

I did use a recipe off of a cocoa powder box. I'm not going to post that recipe but if you would like to know which one I used e-mail me and I'll let you know. You can use any brownie recipe you like best or if you are pressed for time a box mix will work too.

         What you will need:

           brownie recipe and ingrediants
           1 cup  butterscotch chips
           bag of mini marshmallows
           chocolate syrup (optional)

          What to do:

1. Make brownies as directed.

2. Add butterscotch chips and stir in well.

3. Bake as directed.

4. Take the brownies out of the oven and top the brownies with marshmallows. Turn off the oven and put the brownies back into the oven and close the door. Leave the door closed to keep the heat in to melt the marshmallows. About 5 to 10 minutes. Take the brownies out of the oven and cool completely. Cut into squares and plate. Drizzle with chocolate syrup.

Neapolitan Java Shake

If you love coffee as much as I do, and I love it a lot. Then this recipe is for you. It's quick and easy, with only three ingrediants. This shake is so good you might think about skipping out on the iced coffee and have one of these instead.

      What you will need:

      3 to 5 scoops of neapolitan ice cream
      1/2 cup cold coffee
      1/4 cup mini chocolate chips, plus more for to top
      whipped cream (optional)

      What to do:
 1. Scoop ice cream into a blender. Add coffee and blend.

 2. Pour into a glass and and add mini chocolate chips; mix well.

 3.  Top with whipped cream and more mini chocolate chips.

    Note: I didn't add the whipped cream because I didn't have any, but I really wanted to. Enjoy.

Sparkling Peach Lemonade

Lately I've been thinking about summer when I was a kid. How much fun we used to have, and how things seemed to change as the years went by. They went from never ending to being too short.

One of the things that reminds me of summer as a child is lemonade. I wanted to get the feeling of never ending summer back, at least for a little while and try to make it. Unfortunately, I don't have a picture for this one, but it's really easy to make.

    What you will need:

     3/4 cup lemon juice ( about 6 lemons)
     1 peach
      1 1/2 liters sparkling water
     1 1/2 cupa of sugar; or more if needed.

    What to do:

1. Sqeeze the lemon juice into a measuring cup and pour into a pitcher.

2. Cut a peach into in half and remove the pit. Then cut the 2 pieces in half again. Romove the middle and the skin. Cut the peach into small chunks.

3. Put the peaches into the pitcher and smash them with a spoon to release the flavor of the peach.

4. Pour the sparkling water into the pitcher. Then add the sugar and mix. Add more sugar if needed. Add some lemon slices to garnish.

My Short Lived Adventure in Crepe Making

Hello, I wasn't going to post this, but for some reason I felt that I should.  I tried to make crepes yesterday, and it was scary. So scary that I didn't take pictures of them because I didn't want anyone to have nightmares after seeing them. No, they didn't burn; they just fell apart.

I started out making the batter and it ended up being too thin. But instead of starting over I decided to use it anyway, thinking that it would be less of a waste if I used the too thin batter. I coated the pan with none stick spray and poured my first scoop of batter into the hot pan. This one, unbelieveably, turned out better that I thought it would. It was still an eyes sore but it turned out. The next three, however, stuck to the pan. After that I decided to give up for the day and just make pancakes. Those were good, and they didn't look half bad either.

So, I decided to put off the crepe making for another time. When you feel like you want to throw the batter at the wall then it's time to take a break. Maybe next time I'll take more time and thought into the crepes. And I can make the crepes with berries that I was planning on making anyway.

Chocolate Cinnamon Truffles

     When I decided to make these truffles I was working on the orange cups. While I was making them  I realized that I was going to have extra ganache. So, I came up with these at the spur of the moment. They are simple to make, and a nice treat. These truffles are smooth and rich with the crucnh of sliced almonds.

       Ingrediants:

     12oz. semi sweet chocolate chips
     3/4 cup heavy cream
     1/2 tsp. cinnamon
     sliced almonds

       Equipment:

        cookie sheet
        wax or parchment paper
        small cookie scoop

     What to do:

1. Pour chocolate chips into a medium bowl. Heat heavy cream and cinnamon in a saucepan just until boiling. Pour mixture over chocolate chips and stir until smooth. Put into the fridge for 30 minutes, or until set.

2. When the ganache is set scoop some up with the cookie scoop, and with your hands, roll them into balls. Place them onto the cookie sheet lined with wax paper and freeze them for another 30 minutes.

3. Roll each truffle in the almonds until they are coated. You might have to lightly press the almonds onto the truffle to make them stick. Store in an air tight container in the fridge. This recipe should make about 15.