Peanut Butter Marshmallow Brownies

 

Peanut Butter Marshmallow Brownies

Ingredients

 

• ▢boxed brownie mix
• ▢¼ cup (45 g) chocolate chips
• ▢½ cup (129 g) peanut butter I use crunchy
• ▢2 cups (100 g) mini marshmallows
• ▢¼ cup (56.75 g) butter
• ▢2 tablespoons cocoa powder
• ▢¼ cup (59.15 ml) milk
• ▢2 cups (240 g) powdered sugar
• ▢¼ teaspoon (0.25 teaspoon) salt
• ▢½ teaspoon (0.5 teaspoon) vanilla

Instructions

 

• Preheat oven to 350 F. Line an 8x8 baking pan with cooking spray and parchment paper.
• Mix brownies according to package directions.
• Spread evenly into baking pan. Sprinkle with chocolate chips.
• Bake the brownies for 17-20 minutes, or until done baking.
• As soon as brownies are done baking, warm peanut butter in the microwave for about 15 seconds to melt and make pourable. Spread over freshly baked hot brownies. Top with marshmallows and return to the oven for another 3-5 minutes until puffy. Remove and allow to start cooling.
• While brownies are cooling make the chocolate frosting.

  In a small glass bowl melt together the butter, cocoa powder and milk in the microwave. I like to do it for about 1 minute or until it's hot enough to dissolve the cocoa powder. Add powdered sugar and salt to a medium mixing bowl, and add the hot butter mixture. Beat until smooth and glossy. Add vanilla and combine. Pour and spread over warm brownies. Allow to completely cool and set up before cutting.

Basil Couscous Salad

 

Basil Couscous Salad

Ingredients 

• 1 cup chicken broth or water
• 2 teaspoons olive oil
• 1/2 teaspoon sea salt
• 1 cup cous cous, regular, not pearl
• 12-15 cups Romaine lettuce, chopped, about 1 large or two medium heads*
• 1 cup Craisins
• 1 cup grated Parmesan or Asiago cheese
• 2 cups or 3-4 medium ears fresh white or yellow corn, or frozen, cooked, cooled and cut off cob*
• 1/2 cup toasted pumpkin seeds, salted or unsalted

Dressing: (enough for a double batch of salad)

• 1 cup fresh basil leaves*
• 1 cup mayonnaise, I like regular but you may use light
• 1/2 shallot, chopped
• 1 cup buttermilk, shaken , or substitute in notes
• 2 tablespoons red wine vinegar, sold near vinegar and salad dressings
• salt and pepper to taste

Instructions

For best results- a day before, or at least a few hours before:

• Bring chicken broth (or water), olive oil and salt to boil in a saucepan.
• Add couscous to pan.
• Cover with lid and remove from heat. Let sit for 5 minutes. After 5 minutes, remove lid and break up couscous so no clumps remain.
• Wash, dry and chop lettuce, set aside in refrigerator.
• Cook corn, rinse with cool water. Cut corn off cob and place in refrigerator to cool completely. If using frozen corn, do not thaw, when ready to assemble salad take bag of corn from freezer and use in salad.
• Make dressing by mixing all ingredients in blender or by using a hand immersion blender. Refrigerate.

When ready to serve:

• Chop lettuce into bite size pieces. Add lettuce and rest of salad ingredients into bowl. Just before serving, drizzle dressing (I only use about 1/2 ) and toss. You may serve additional remaining dressing on.