S'more Brownies

One of my favorite foods, in theory, are s'mores. How much better could something get than graham crackers, a melty marshmallow and melted chocolate? However, if you are anything like me, who always tries to make s'mores when camping, and you end up with cold (possibly dirt covered) graham cracker, a burnt marshmallow and a huge chunk of unmelted chocolate, then you know why I say they are one of my favorite foods...in theory! I came across this recipe on Food Network (give credit were credit is due, right?) but I have altered it a little bit for my liking. While this recipe does take a little patience, it is well worth the wait and you will satisfy that craving for a good old s'more, only in the comfort of your own kitchen.

(I used toasted coconut marshmallows, which I would highly recommend if you can find them!)

Best served right out of the oven, or microwaved for a few seconds if you are serving the next day.

Ingredients

Crust:
5 tablespoons salted butter, melted
1 tablespoon salted butter, melted and set aside
1 1/2 cups crushed graham cracker crumbs
3 tablespoons sugar

Brownie:
8 tablespoons (1 stick) salted butter
3 ounces unsweetened chocolate, chopped
2 ounces dark or semi-sweet chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
2 teaspoons pure vanilla extract
4 large cold eggs
1 cup all-purpose flour


Topping:
1 large bag marshmallows - plain or (if you can find them...and if you like coconut) toasted coconut marshmallows


Directions

• Preheat the oven to 325 degrees F.


• Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with the 1 tablespoon of melted butter.


• For the crust: In a medium bowl, combine the remaining 5 tablespoons melted butter, the crushed graham cracker crumbs, and sugar. Combine until mixture is thoroughly mixed and the butter is evenly distributed. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Remove from the oven when complete and let cool slightly.


• While the crust is baking, make the brownie. Fill a medium sauce pan with approximately 1 inch of water and bring to a slow simmer. Place a heat proof bowl over the sauce pan, making sure the bottom of the bowl does not touch the water. Put the butter and chocolate into the bowl and stir until completely melted and combined. Turn off the heat on the burner. Stir in the light brown and white sugars and vanilla into the melted chocolate. In a small bowl, beat the eggs until thoroughly combined. Slowly add the eggs to the chocolate mixture and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.


• Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 45-55 minutes.


• Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top of the brownies and toast under the broiler until golden brown,about 1 1/2 - 2 minutes. KEEP A CLOSE EYE ON THEM, THEY WILL GO FROM TOASTED TO BURNT VERY QUICKLY.


• Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares and serve warm.

Gnocchi with Bacon and Peas in a Cream Sauce

All I could think about the other day was how I was so sick of the ideal that you need to eat 'light and healthy' during the summer. Not that I don't eat light and healthy most of the time, and not to say that I don't enjoy taking advantage of the plethora of fresh fruits and veggies that are available during the summer, but all I know is this dish (which is SOOO not light and healthy) hit the spot the other day. Hope it helps satisfy a craving for someone else out there...

Gnocchi with Bacon and Peas in a Cream Sauce

Ingredients
1 package pre-made gnocchi
2 tablespoons olive oil
2 tablespoons butter
1 small yellow onion
2 large cloves garlic
3 strips of bacon or pancetta
¼ cup chicken stock
½ cup heavy cream
1 cup of frozen peas
½ cup grated Parmesan cheese
¼ teaspoon nutmeg
Salt & pepper to taste

Directions

1. Prep some of the ingredients: Peel and dice the onions into medium sized pieces. Mince the garlic and cut the bacon into 1" to 1-½" strips. Thaw the peas anyway you like and grate the Parmesan.


2. Heat up a large pot of salted water for cooking the gnocchi. Don't add the gnocchi quite yet, but get the water boiling so it is ready to go.


3. Heat your saute pan over medium-high heat to get it hot. Add the oil and butter to the pan; when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute.


4. Add the bacon (or pancetta) and cook for 3 – 4 minutes until the bacon doesn’t have that white fatty look any more. You don’t want the bacon crisp, just cooked through. Pancetta will take slightly less time to cook than bacon.


5. Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3 – 4 minutes and you will notice the sauce start to thicken.


6. Right after you add the cream, add the gnocchi to the boiling water. They will only take a few minutes to cook and will float to the top of the water when they are ready. Drain and set aside.


7. Once the sauce starts to thicken, add the Parmesan cheese and nutmeg and stir until the cheese is melted. Add the drained gnocchi and stir gently to coat the gnocchi with sauce.


8. Taste and adjust seasonings with salt and pepper.