Marvelous Mud Pie Brownies

When it comes to birthdays, I'm a firm believer that brownies are the best way to celebrate.

And not just any brownie. We're talking Brownies Gone Wild.

How wild? Try Mud Pie Brownies: Gooey brownie, with a layer of toasted marshmallow, followed by a layer of fudge frosting, topped with toasted pecans.

Oh yes I did.

I know it's January. And I'm fully aware that it's the "Week o' Resolutions." I know you're all swearing off sugar, committing to a revitalized exercise plan, and kicking your butter-lovin' habits once and for all.

But in the midst of all the New Year's Resolution hype, my friend Alli celebrated her 27th birthday this week. And birthdays require brownies. More specifically, they require fudgy, gooey, Mud Pie Brownies that just plain rock my chocolate-loving soul.

So, eat some quinoa. Dine on some roasted red pepper soup. Satisfy that butternut squash craving.

And then, bake some bodacious birthday brownies...and enjoy.

Mud Pie Brownies

(adapted from this recipe at the Taste of Home community forum)

Adam proclaimed that these are "heaven on brownie Earth." Not sure it makes sense, but the point was clear: These brownies are incredible--especially the homemade fudge icing (it literally tastes like the marshmallow cream Fantasy Fudge recipe).

Brownie Ingredients:

• 1 cup of butter (oh, yes!)
• 4 oz. chopped unsweetened chocolate
• 2 cups sugar
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 4 eggs
• 1 tsp. vanilla
• 1 cup chopped, toasted pecans
• about 3 cups mini marshmallows

Chocolate Fudge Frosting Recipe

Directions:

1) Preheat oven to 350 degrees. Coat a 13 x 9 pan with cooking spray and set aside.

2) Melt butter and chocolate together in a double boiler. Remove from heat and allow to cool slightly (about 5 min). Stir together the flour, sugar, and salt, and beat in the chocolate mixture. Beat in eggs and vanilla and pour into prepared pan.

3) Bake for 25 minutes. Sprinkle marshmallows on top and return to oven for about 2 minutes, or until brownies are cooked through (toothpick comes out clean of brownie crumb, but obviously there will be marshmallow goo on there!).

4) Meanwhile, prepare the frosting so that it can be poured on the warm brownies. When brownies are done, pour frosting over the warm brownies and sprinkle with pecans. Allow to cool completely! (resist the urge to cut while warm).

5) Package 'em up for the birthday girl (or boy!).

2010 Favorites

Bring it on, 2011!

I polished off 2010 with three days of traveling, gabbing, feasting, and laughing with my dearest college girlfriends. Traveling from five different states, we convene each year for our annual catch-up reunion: we sleep very little, talk round-the-clock, and eat copious amounts of delicious food.

I was dying to share a recipe with you for Toasted Almond and Lemon Brie, but we devoured it too quickly and I was too busy taking pictures of the girls to worry about photographing cheese. Unfortunately, I'm now realizing I can't I gush about the recipe without pictures for you to drool over.

Due to my food photo delinquency, I'm forced to kick off the new year with a "Top 10 of 2010" post. I know 2010 is history (yesterday was so long ago), but let this be a reminder of all the good things 2010 brought us...food-wise, that is (I'm not about to touch on such 2010 benefits as Lindsay Lohan entering rehab, or the entertainment value that an additional season of Jersey Shore provided).

APPETIZER: Roasted Pears with Cranberries, Walnuts and Blue Cheese--Perfect for an eating-at-your-desk lunch. Perfect for a fancy dinner party appetizer. This recipe satisfies your craving to feel like a posh-and-cultured Foodie...with only 5 ingredients and very little time.

FAVORITE MAIN COURSE: Spinach and Artichoke Lasagna--This filling main course is chunky with vegetables and tomato-based (forget the white creamy stuff that often characterizes restaurant interpretations of spinach + artichoke). With feta cheese sprinkled on top, you can't go wrong with this company-pleaser.

FAVORITE SIDE DISH: Butternut Squash Risotto--Roasted butternut squash, paired with peas and toasted walnuts, resulted in this creamy, autumn-happy risotto. It was my first risotto recipe, and I highly doubt I'll ever try a different one. I've found my golden child.

FAVORITE DESSERT: Brownie Pudding Cake--It's true, friends. This dessert simply takes the cake. It's my new favorite dinner party treat, and I expect it to re-appear several times throughout 2011.

FAVORITE BREAKFAST: Pumpkin Cinnamon Buns--Just when you thought it didn't get any better than a warm, yeast-based cinnamon bun for Saturday morning breakfast, I went and added pumpkin (and reduced the fat and calories!). This continues to be Adam's most-requested breakfast favorite.

What was your favorite part of 2010?

Week of Sweets: Day 2, Brownie Pudding Cake

Brownie Pudding Cake rocks my world.

Imagine combining Ina Garten's Outrageous Brownies with classic Hot Fudge Pudding Cake. Ooey, gooey, warm, and fudgy...This puppy literally oozes chocolate deliciousness.

And please don't forget that scoop of vanilla ice cream. It's essential.

Friends, there is little else I can say about this recipe. It's ridiculously scrumptious, and I'm convinced it's one of the best recipes Ina Garten has graced us with. It's got the outer crust of a brownie, but the inside rocks a gooey brownie batter/pudding consistency. Molten chocolate overload in the best possible way.

I baked Ina's Brownie Pudding for my dad's birthday party today. The Grill Sergeant's birthday is on December 25, so we always celebrate the week prior to Christmas so he can have his own special day.

And with Brownie Pudding Cake on the menu, it certainly was a special day.

Brownie Pudding Cake

(recipe from Ina Garten's Barefoot Contessa: Back to Basics Cookbook)

This molten chocolate brownie pudding will blow your chocolate-loving mind. Don't forget the vanilla ice cream...it's simply not optional.

Ingredients:

• 1 cup butter
• 4 large eggs
• 2 cups sugar
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 tsp. vanilla extract
• Vanilla ice cream for serving

Directions:

1) Preheat oven to 325 degrees. Coat a 2 quart casserole dish with cooking spray and set aside.

2) Melt butter in a small saucepan on the stovetop; set aside.

3) With an electric mixer, beat eggs and sugar until thick and light yellow (about 5 - 8 minutes). When egg and sugar mixture is ready, add the cocoa powder and flour and mix on low speed until just combined. Slowly add the melted butter and mix again until just combined.

4) Pour the batter into the prepared dish and place the dish in a larger baking pan. Add hot tap water to the larger pan until it comes halfway up the side of the casserole dish. Bake for exactly 1 hour. The center will appear under-baked (oh yum!). After cooling, serve with a big ol' scoop of vanilla ice cream.

Brownies and...NyQuil

Apparently it's cold season. And I'm not talking temperature.

My discovery of "cold season is upon us" arrived this morning when I woke up and realized I lacked the capacity to breathe through my nose. Awesome.

Given that my head feels like a lead balloon, I had to break my standing date with the kitchen tonight in favor of a much more alluring subject: the couch. The couch and I invited the latest issue of Newsweek and Hulu's re-runs of "Glee" to join us. It's been a double date of sorts.

But enough rambling--you didn't stop by to read my musings on the merits of NyQuil versus Therflu as a remedy for cold. You stopped by for more of what we all love: chocolate + peanut butter.

More specifically, Peanut Butter Fudge Brownies from the vegetarian goddess herself, Mollie Katzen. These rich cocoa brownies boast a full cup of all-natural peanut butter mixed right in. Plus dark chocolate chips for good measure (and yes, it has to be dark). The batter is so thick you'll think you made cookie dough, but it's no mistake! That thick n' doughy batter produces a dense, moist brownie with a subtle hint of peanut butter.

I'm thinking peanut butter frosting might be a necessity. Next time, friends. Definitely next time.

Fortunately, I baked these puppies a couple nights ago, prior to my "cold-season-is-upon-me" realization.

Forget chicken noodle soup. Vegetarians just need chocolate PB brownies to solve head congestion. And maybe a good dose of Nyquil.

Peanut Butter Fudge Brownies

(From Molly Katzen's Vegetable Heaven)

A full cup of natural peanut butter gives these guys a flavor burst unlike any chocolate + PB brownie you've tasted. The recipe calls for chocolate chips, but if you've got Reese's Cups sitting around (it is Halloween season...) I strongly urge you to chop them up and throw them into the batter.

Ingredients:

• 1/2 cup butter, softened
• 1 cup natural peanut butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 1 tsp. vanilla
• 1 cup unsweetened cocoa powder
• 1 cup unbleached all-purpose flour
• 1 1/4 cups dark chocolate chips (or chopped Reese cups)
• Optional: peanut butter frosting (try Monet's recipe; I haven't yet, but I have no doubt that it rocks)

Directions:

1) Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan with cooking spray.

2) With an electric mixer, cream together the butter, peanut butter, and sugars in a large bowl, on high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Add vanilla. Add the flour and cocoa powder, and mix until just combined. Stir in chocolate chips.

3) Spread batter into prepared pan and bake for 15 - 20 minutes, or until the top feels firm and a toothpick inserted in the center comes out clean.

4) If you've got the time, whip up some peanut butter frosting, and smooth the nut buttery goodness all over the top (after the brownies have cooled, of course).