So not ready for school to start up again.

I’ll miss sleeping until the late afternoon and having time to do… absolutely nothing. Laziness at its finest.

Meanwhile, I’ll cope with the misery of school starting by eating brownies. Really, really good brownies.

When I was little I went through a phase were I was OBSESSED with rocky road ice cream. There was always a carton in my house. Why’d I grow out of that phase? I’ll never know.

Toasted marshmallows and walnuts on top of the richest and fudge-y-ist brownie. These are one of those desserts that are so deep, chocolate-y and rich that it kinda hurts your teeth. It’s soooo worth it but just make sure you have a drink on hand.

These brownies make everything better.

Rocky Road Brownies:
Brownies adapted from King Arthur Flour
Ingredients:
4 large eggs
1 1/4 cups unsweetened dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon granulated coffee
1 tablespoon vanilla extract
2 sticks unsalted butter
2 1/4 cups sugar
1 1/2 cups all-purpose flour
2 cups semisweet chocolate chips

1 cup semisweet chocolate chips, divided
2 cups miniature marshmallows
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F. Lightly grease a 9×13 glass baking dish and set aside. Crack 4 eggs into a large bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth. In a medium-sized microwave-safe bowl, or in a saucepan combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot, but not bubbling; it’ll become shiny looking as you stir it. Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring quickly until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into the greased baking dish and bake for about 30 minutes until a cake tester, or toothpick, is inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove the brownies from the oven and set the oven to broil on high. Sprinkle the chocolate chips over the brownies and spread them over the brownies creating a “glue” for the other toppings. Then evenly sprinkle the walnuts and marshmallows over the melted chocolate. Broil for 2-4 minutes until the tops of the marshmallows look toasted. Keep an eye on them because the marshmallows will burn in a second. Remove them from the oven and cool completely cutting and serving. Enjoy!

Goodmornin’ 🙂

Starting my day off with chocolate? Don’t mind if I do.

Chobani (a delicious Greek yogurt company) sent me some of their yogurt for me to bake with! Thanks again, Cho.

So, I decided to feature their vanilla chocolate chunk yogurt (my all time favorite flavor) into some scrumptious muffins. They’re moist and fluffy with a hint of vanilla and huge chunks of chocolate! The vanilla chocolate chunk yogurt really elevates the flavor of these.

It’s what’s for breakfast.

Vanilla Chocolate Chunk Muffins:
Ingredients: (makes 12)
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup Chobani’s vanilla chocolate chunk Greek yogurt (if you can’t find it, you can use any vanilla yogurt of choice)
1 large egg
6 tablespoons canola or vegetable oil
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chunks (you can also use chocolate chips in place)

Directions:
Line a muffin pan with 12 paper liners. Preheat oven to 400 degrees F. Whisk together the flour, sugar, salt, baking powder, and baking soda in a medium sized bowl, set aside. In a large bowl beat together the yogurt, egg, oil, and vanilla until combined. Fold the dry ingredients into the wet just until all the dry spots are moistened. Fold in the chocolate chunks. Fill each liner 2/3rd’s full (I used a regular sized ice cream scoop) and bake for 15-20 minutes or until tops are lightly browned and a toothpick is inserted and comes out clean. Let cool slightly. Enjoy!

Happy New Year!

2012 has been a magnificent year. I got my frist job, graduated high school, survived my first semester of college, and found my passion for baking.

I had no idea what kind of dessert to make for New Years so I did a little research. I then found that chocolate truffles are a symbol of good luck. Not only that, but they’re elegant and fancy just as the vibe of New Years should be.

These are so rich and fudge-y. They completely melt in your mouth.

Chocolate heaven.

Here’s to an enriching 2013!

Chocolate Truffles:
Ingredients: (makes about 20)
8 oz semisweet chocolate (I used two 4 oz Girrhadili bars)
1/2 cup heavy cream
1 teaspoon vanilla extract
Equal parts cocoa powder and powdered sugar (sifted), for rolling
Directions:
Melt together the chocolate and heavy cream in a double broiler. Stir in the vanilla and refrigerate overnight (or at least one hour). Once cooled, scoop and shape into one inch balls (I used a melon baller to make them even.) Roll them in the cocoa and powdered sugar mixture until coated and serve! Enjoy!