S'mores Brownies

I'm going to go ahead and assume you are all very familiar with the concept of a s'more. (Assuming otherwise would just make me sad.) First you take a graham cracker, top with a portion of Hershey's chocolate, roast a marshmallow to perfection, slap the marshmallow on top of the chocolate so it gets all melty, top with a second graham. Enjoy. Then have s'more.(=some more.)

This pan of awesomeness includes two batches of brownies with the s'more ingredients stuffed in between. GLORY. 

S'mores Brownies

recipe by adorkablerecipes.blogspot.com

Serves 24

Ingredients

2 packages of your favorite brownie mix (I'm a huge fan of Aldi's!)

Oil, Water, and Eggs as called for on packaging (be sure to double everything!)

6-8 whole sheets of graham crackers

6-8 Hershey's chocolate bars

24 large marshmallows

Directions

Preheat oven to 350 degrees. 

Grease a 9x13 inch pan with cooking spray. Set aside. 

In a large mixing bowl combine both brownie mixes and the appropriate amount of oil, water, and eggs. (another option: Make two separate batches of brownies so as not to confuse yourself. :D)

Pour half of the brownie mix in the bottom of the 9x13 inch dish. Layer on graham crackers, followed by Hershey bars followed by marshmallows. Pour the second half of the brownie mix carefully over the top of the marshmallows, covering as much area as possible. 

Place on a baking sheet and bake 35-45 minutes or until set. (It can be really difficult to decide if these extra thick brownies are cooked through. I err on the side of undercooked, because the brownies will set up a bit and everyone around here loves thick and gooey brownies. :))

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Italian Vegetable Salad

Tonight we had the healthiest dinner ever. No joke. Take a ton of fresh colorful veggies. Add garlic. Add garbanzo beans for a little protein. Pour on your favorite vinegar and BAM! Dinner is served.

This would also be great as a summer side dish, but why limit yourself?? ;)

Italian Vegetable Salad 
recipe by adorkablerecipes.blogspot.com
Serves 4 (as a meal) or 8 (as a side)


Ingredients
1 cup fresh broccoli, chopped
1 cup green pepper, chopped
1/2 small onion, chopped
1 cup sugar snap peas
1/2 jalapeno pepper, veins and seeds removed--finely chopped
1 whole tomato, chopped
1 whole carrot, shredded
1 clove garlic, minced
1 can garbanzo beans/chick peas, drained
salt
pepper
1/2 tsp Italian seasoning
1/2 tsp Paprika
1/4 cup red wine vinegar
drizzle of olive oil or canola oil, if desired

Directions
Combine all ingredients in a large mixing bowl. Toss well to combine. Serve chilled. Cover and refrigerate leftovers.



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Chocolate Chip Toffee Cookies

If you love toffee, you'll definitely love these cookies. The crunchiness of the toffee adds a texture to these already delicious cookies.  

Chocolate Chip Toffee Cookies

recipe by adorkablerecipes.blogspot.com

Makes 3-4 dozen 

Ingredients

1/2 cup unsalted butter, softened

1/2 cup shortening 

3/4 cup brown sugar

3/4 cup sugar

1 egg plus 1 egg yolk

1 tsp vanilla 

2-1/2 flour 

1 tsp baking soda

1 tsp salt 

3/4 cup semi sweet chocolate 

1 cup Heath Bits 'O Brickle Toffee bits

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in vanilla and egg and egg yolk until combine. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and toffee bits. 

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 9-11 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

Angel Food Cake with Fresh Strawberries

As a lower fat and just as delicious alternative to strawberry shortcake, angel food cake is the perfect choice. The method is very specific but quite simple, and I'm so glad I gave this recipe a try. There's something about making your own angel food cake that makes you never want to go back to the store-bought variety. 

Angel Food Cake

recipe by Betty Crocker Cookbook

Serves 12

Ingredients

1-1/2 cups powdered sugar

1 cup cake flour*

12 large egg whites

1-1/2 tsp cream of tartar

1 cup granulated sugar

1-1/2 tsp vanilla 

1/2 tsp almond extract

1/4 tsp salt

for the strawberries

2 pounds fresh strawberries, washed and hulled

1/2 cup sugar

Directions

Heat oven to 375 degrees F. 

*To make cake flour--sift together 3/4 cup all-purpose flour with 2 Tbsp cornstarch. 

In a medium bowl, mix sifted powdered sugar with cake flour. Set aside. 

In a large bowl, beat egg whites and cream of tartar with electric mixer on medium/high speed until foamy. Beat in granulated sugar 2 tablespoons at a time on high speed. Add in vanilla, almond extra, and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. (You should be able to hold the beater in your hand, upside down, and have the peaks of the batter stand up stiffly.) 

Sprinkle powdered sugar/flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar/flour mixture disappears. Push batter into ungreased 10x4 inch tube pan. Cut gently through batter with metal spatula or knife to break air pockets.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat proof funnel or bottle. (I recommend the funnel. Also, do not break the top "crust" or the cake will run out and be ruined.) Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula. Turn out onto a cake stand or plate. 

for the strawberries:

While the cake is baking or cooling, place strawberries into a medium bowl and chop to small equal sizes (A food processor may be used.) Stir in sugar. Cover and let set at room temperature for 1 hour. Refrigerate until ready to use. 

Use a serrated knife to slice up the cake and top each serving with strawberries.