S'more Brownies

These past few days in Texas have been gloomy and rainy. Which, I do not mind so much, because it is always nice to get a break from the heat and there is something so cozy about rain when your inside your home (I can't stand the rain if I am outside). But when it rained it POURED. Fences came down, branches broke off trees...I mean it rained! With the rain, this past weekend, we had some pretty bad thunder and lightening.

Ninja usually sleeps with us on the bed, but some nights he falls asleep on the couch or in the guest bedroom and is too lazy to get up and join us when we go to bed. Well this weekend was one of those nights, but when it began thundering -- we woke up to Ninja sleeping on our faces. He likes us to hold him when it thunders because he's scared. What a cutie, right? He's also become stir crazy being cooped in the apartment for days since we haven't taken him to the dog park (too muddy). Yesterday I just gave in, took him to the dog park, let him get muddy and hosed him off because I could not deal with cooky Ninja :)

What has also helped -- is that I have begun bringing Ninja on my morning or evening walks. It's about a 3.5 mile loop. In the summer it was pretty hot, so Ninja would get lazy and (1) roll in the grass because he thought it was hilarious and (2) just stop walking to where the hubby had to pick him up in the car and take him home #spoiledrotten. This morning, it was really nice, because the hubby woke up early to join me on my walk. We took Ninja along since its cooler and now...Ninja is fast asleep :) Loving the quiet time!

Well, I think I have made my love for s'mores obvious. I love them. Every ooey, gooey, chocolate, graham crackery morsel. And I have discovered that there are so many twists to the classic s'more that I would love to try. In fact, so many, it has it's own board on my Pinterest. I know my priorities ;) One thing I also learned about the hubby is that he does not have the same love for s'mores as I do! WHAT?!? How can you not love s'mores!?! This coupled with his belief that one can have too much chocolate -- he is just too silly! This recipe is super easy to make, especially if you choose to use a boxed brownie mix and not make it from scratch. And it's amazingly delicious!

S'MORE BROWNIES

Adapted from Eat.Drink.Love

Brownie adapted from Cully's Kitchen

INGREDIENTS

Preheat Oven to 350F and 325F Degrees

FOR THE GRAHAM CRACKER LAYER
2 1/2 c. of graham cracker crumbs
1/4 c. sugar
1 1/2 stick of butter, melted

FOR THE BROWNIE LAYER*
1 c. flour
2/3 c. cocoa powder
1 tsp. baking soda
1 1/4 c. vegetable oil
2 1/3 c. sugar
2 tsp. vanilla
4 large eggs

Large campfire marshmallows (can use other sizes as a substitute)

*Can use boxed brownie mix if desired (for quicker, easier preparation)

DIRECTIONS

For the Graham Cracker Layer:
First, line a 9x13 baking dish with aluminum foil. Grease aluminum foil with butter, shortening or cooking spray. This will help when removing bars from baking dish, allow for cooling, and easier, cleaner cutting into squares.

In a medium bowl combine, by hand (using a spatula), graham cracker crumbs, sugar and melted butter. Continue mixing until a sand-like texture is reached. Transfer graham cracker crumble to the prepped baking dish and pack it down firmly using the bottom of a flat drinking glass. Make sure it is packed firmly, otherwise when you cut the bars, the crust will crumble and create a mess. Bake 10-12 minutes until set.

Reduce heat to 325F Degrees. 

For the Brownie Layer:
If using a boxed brownie mix -- follow package directions. 

In a medium bowl, whisk together flour, cocoa powder and baking soda. Sift contents to remove any lumps. Set aside.

In the bowl of a stand mixer fitted with whisk attachment, combine vegetable oil, sugar, vanilla and eggs. Cream together until well blended. Slowly pour in dry ingredients and mix on low speed until just incorporated. Pour batter over graham cracker crust UNTIL it is completely covered. You probably will not need to use all the brownie batter. Leave at least 1 inch of "rising room" for the batter, so it does not over flow. Bake at 325F Degrees for 25-30 minutes until inserted toothpick comes out clean. Allow to cool slightly. 

Marshmallow Topping:
I used campfire marshmallows because the size of them perfectly covered one s'more brownie square. If using campfire marshmallows, cut each marshmallow in thirds. Use only the two outer pieces with the smooth, non-sticky edge. If using jumbo or large marshmallows, cut each piece in half. Line marshmallows on top of brownie layer and completely cover (do this while brownies are still warm-so marshmallows can melt). The smooth, non-sticky side of the marshmallows should be facing up.

Turn oven to broiler setting. Place S'more brownie back in oven and WATCH CLOSELY. Bake until Marshmallows turn golden brown on top. This will happen quickly, like in 30-45 seconds. Be careful not to burn. Allow bars to completely cool before cutting. Wet knife with warm water for easiest cutting (that way the melty marshmallows will not stick to the knife).

Enjoy,
Chika

Chocolate Chunk, Graham Cracker Muffins

Have you ever watched the TV show Friends? I hope so! It is probably one of my all-time favorite shows. A show that I have no problem watching re-runs of. I'd like to think that my personality doppelganger is Monica. As a psychologist in training, I have no issue admitting that I am undoubtedly a person with Obsessive Compulsive Personality Disorder. Organizing and cleaning are some of my favorite things to do. Though, I realized that I did not include it in my About Me (so I just updated it :). When the hubby and I moved into our first place together this past September, we got a two bedroom apartment, so that one bedroom could be used as an office/guest bedroom. Mostly our office, since we do not often have guests.

I have so much random papers from teaching and school- then I have accumulated various piles on the floor- which is really annoying! And since I have been quite busy until now- I have not kept up with my weekly, thorough cleaning (I know- don't judge me ;).  Well my schedule has lightened up a bit, and I have proclaimed tomorrow to be a cleaning/organizing day. I am going to go through the apartment from top to bottom- dusting, scrubbing, wiping, washing, vacuuming, and organizing! I bought paper racks, magaxine holders, trays, and bins! I am also planning on finally putting up the hubby and I's diplomas. So, I thought I would get on it. Also, the hubby and I picked up some beautiful artwork in South Asia that I would like to display as well. I am excited!

Until then, enjoy this recipe for muffins. I have not made the hubby breakfast in sometime. He has been on a kick of trying different cereals. Kashi and Kellog's came out with some interesting flavors (dates, pecan and cinnamon, etc.). Well, he recently finished his last cereal box that he wanted to try and I jumped on the opportunity to make some muffins. I stumbled upon this recipe on Pinterest and it looked so yummy. Graham cracker and chocolate make a great combination (I mean it is 2/3 of a s'more, right?). And, this muffin has crumble on top, and I really enjoy muffins with crumble on it. Plus, muffins, in general are great. They are super easy to make, and unlike cupcakes, you do not have  worry about frosting them :)

CHOCOLATE CHUNK, GRAHAM CRACKER MUFFINS

Adapted from Chocolate, Chocolate and More

INGREDIENTS

Preheat Oven to 375F Degrees

FOR THE MUFFINS
2 c. flour
1 tbsp. baking powder
3/4 c. sugar
2 c. crushed graham crackers (1 c. chunks, 1 c. crumbs)*
1 2/3 c. milk
1/2 c. of butter, melted
2 eggs, beaten 
1 c. chocolate chunks (or more if desired)

FOR THE CRUMBLE
2/3 c. graham cracker crumbs
1/2 c. brown sugar
1 tsp. cinnamon
4 tbsp. butter, melted

*For the chunks, I used a Ziplock freezer bag, and crushed graham crackers into chunks. For the crumbs, I used a food processor (or you can buy graham cracker crumbs at the grocery store).

DIRECTIONS

For the Muffins:
In a bowl, whisk together flour, baking powder, sugar and crushed graham crackers. Set aside. In the bowl of a stand mixer, fitted with paddle attachment, mix together milk, butter, and eggs. Slowly add in dry ingredients, one cup at a time, until well incorporated. Finally add in chocolate chunks and mix until evenly distributed throughout batter. Line muffin trays with liners or grease each muffin well. Distribute batter among 8 muffin wells (equaling about 2 ice cream scoops in each well).

For Crumble:
In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Mix together until a sand-like consistency is reached. Sprinkle crumble over muffins, making sure to completley cover each muffin top.

Bake for 18-22 minutes, until inserted toothpick comes out clean. Allow muffins to cool on wire rack for 5-10 minutes. Store in airtight containers.

Enjoy,
Chika