Tyler Florence Rocky Road Brownies – the right way

A new school year means baking for my class who is the most appreciative group, we can find.  They love everything, at least, last year’s class did and hopefully, we will continue the trend.  If you saw how excited they are that I am baking for them, you would be positive about this.

The first recipe I am making for them is Rocky Road Brownies from Tyler Florence and I am going to use these for my contribution to Tyler Florence Fridays.  If you have any desire to join a cooking group, this is a great one to belong to.  Although many of the members send in recipes, each week, people do miss weeks, which gives a level of comfort rather than pleasure.

The other part which I really like is that each of us selects our own recipes so, in the end, we get a bunch of diverse recipes.  While it is fun for all the members to make the same recipe as in Craving Ellie in my Belly and My Girl Paula, my being kosher makes some selections impossible.  All these groups have the nicest members and I am thrilled that I joined them.

Back to my Rocky Road Brownies.  I love anything Rocky Road and I found a new recipe today by Nigella Lawson.  I hope to get to that soon for the new cooking group which I will just mention now.  It is called I Heart Cooking Clubs.                                  

Rocky Road Brownies     

Recipe courtesy Tyler Florence  The recipe is Tyler’s with my adaptations.

1 cup (2 sticks) unsalted butter   (I use Earth Balance margarine)

• 11/2 cups sugar
• 1/2 teaspoon pure vanilla extract (I used a little more than 1 teaspoon.)
• 3 large eggs
• 11/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups miniature marshmallows (mine are kosher and are made from different ingredients – you will see what happens)
• 1 cup walnut pieces  (I skipped the nuts.  I love nuts in recipes but I didn’t think would add to this one.)
• 1/2 cup caramel or chocolate sauce, store bought

 

Directions                                                                                                                                 

                                                                                                                                                                                                                                                          

Preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with non-stick spray and set aside.

In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the margarine is just melted. Mix it up to melt the chocolate completely.

Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs.

Stir in the flour and salt just until combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean.

Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting.

     

(I put a little caramel and a little chocolate on the marshmallows, while warm.  The caramel does not drip or dribble so it does not look pretty as I had expected.  The chocolate syrup which I used was no problem)

I have not tasted this yet but if I like it, I want to use Marshmallow Fluff or Creme instead of the marshmallows which do not spread out a bit like “real” marshmallows.  I am curious as to the taste.  Tyler’s amaretto brownies are delicious.  These are a different recipe.

One of the plusses of this recipe is that it is a cinch to make.  Can you imagine, the brownies are done in one bowl.  Neither the marshmallow or toppings need a bowl so this turns out to be a one bowl recipe.  I am tired enough to appreciate the lack of bowls to clean.

Pasta Turned Potato

Breaking up Frozen Potatoes

I decided to make some pasta and then use it for Presto Pasta Nights.  As I was going through the refrigerator to find the Ricotta cheese that was about to expire, I also found in the freezer compartment, a half full package of hash brown potatoes.  I thought of some delicious ways to combine the potatoes and ricotta and proceeded to brown the potatoes and a chopped onion.

That is when it hit me, this was no longer pasta but I was already on a new track.

Ricotta Potatoes           

Ingredients:

8  ounces hash brown potatoes

8 ounces Ricotta cheese

1 medium onion, chopped                        

 

 

 

 

 

 

 

 

1 teaspoon Balsamic vinegar

salt and pepper to taste

1 teaspoon basil

Method:

Spray a medium sized skillet with cooking oil.

Saute the potatoes and onions.

Slice 10 grape tomatoes in half and after the potatoes and onions start browning, throw the tomatoes into the skillet.  

Sprinkle the balsamic vinegar over the mixture.

Add the basil, salt and pepper and combine all.

Now, add and combine the Ricotta cheese and continue cooking, stirring, until the Ricotta is hot.

Turn it into a plate or bowl and enjoy.

                                                                                                                                                                                          

This was a surprise dish and it turned out to have a subtle but pleasant flavor.  The texture had a little bite to it.  I would gladly make this again and again.  It is easy and quick.  It could be served with a green salad or a cole slaw.  Or it could be a side dish to tuna or salmon.

Now I have to find a new pasta recipe or create one.