Good grief, I am seriously falling down on this month's RED. I blame it on being done with my Promptfest fic and taking a few days off to seriously laze about. Yesterday I played a hidden object game all afternoon. All afternoon! Then when TheHubs® came in from his play, we played another one! Yes, I haz rasied goofing off to an art form.
I have started work on a seekrit project which is going really well in one way and not so well in the other. Time will tell. I'm also knitting, which takes silly amounts of time. I do like my little raggedy knots of yarn, otherwise known as scarves and mitts, and those of you who know who you are will be inflicted again this year. Sorry about that.
And I'm two days behind on recipes, and I'm a month behind on the novel, and I don't know how we're going to pay for things this year, but we'll manage. I'm making most of my Christmas gifts this year, and buying bulk for the others, so that'll be okay. It's also my first agnostic Christmas, which sounds hilarious in one way, and tremendously sad in another.
I plan on Christmas decs going up not this weekend but next (late for me), and somehow I'll find a way to do things because I always do! This has been a tough year in many ways, and one that seems to have passed me by in many ways.
But enough of my yakking - you want the recipes!
I found this one on the bakebakebake
community yesterday, and it sounded so awesome I had to include it in my brownie recipes. I know I've just done the Everything in your Pantry brownie (and almost really destroyed myself by typing Panty), but this is one that I have to try and try darn soon:Mexican Brownies
3/4 cup unsalted butter or margarine
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 tablespoon ground cinnamon
2/3 cup high quality unsweetened cocoa
1 cup all purpose (plain) flour
1 cup coarsely chopped toasted almonds (optional)
Preheat oven to 350 F (180 C).
Combine the first four ingredients and mix thoroughly on high with an electric mixer.
Add remaining ingredients and mix thoroughly again. This batter will be thick.
Spoon the batter into a baking dish lightly coated in cooking spray and bake for 40-50 minutes. You can tell when brownies are done when they crack in the center and/or a toothpick inserted comes out clean. (The timing depends on your oven and the type of pan used.)
And since I was so remiss and didn't post yesterday, you get a two-fer!
This is a great party recipe for the upcoming holiday season. While it is fairly easy, it does call for your complete attention the entire time. If you pay attention, though, it is worth the focus.Salted Caramel Pretzel Bark
2 sticks of butter
1 cup of light brown sugar
1 bag of small party pretzels (they even do pretzels in holiday shapes now)
12 ounce bag of chocolate chips
Preheat the oven to 400.
Line a baking sheet with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil.
When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake for 5 minutes.
Remove from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour. It can then be broken apart in bite sized morsels.