Brittany wrote this on 31 August 2015
I could tell you that these brownies are the chewiest, gooiest brownies you will ever eat, but that wouldn’t do them justice. I could tell you that people gasp when they see them (they are that decadent) and that they will be devoured faster than any other treat, but you need to see that for yourself. I could tell you that while they look a bit complicated, they really are fairly easy with only an extra step or two, but you should just make them.
Well, hey! Look at that! I guess I did have adequate words to tell you all of that!
But gosh darn it, its true. I have been making these brownies for over a decade and they have come along with me to many a pot luck and game day party. I have tucked them in lunches and sent whole batches with my husband to share at work. I have served them at Christmas parties and barbecues. Always the same. Always good. Always scrumptious. I don’t cook with mixes all that often (Actually, I just realized I have another recipe coming up that uses a mix… ), but sometimes I need the time saver and convenience the most at that moment. Ere go, one of the reasons I have been making these for so long.
3/4 c sweetened condensed milk, divided
1/4 c canola or grape seed oil
1/4 c milk
1 box devils food cake mix
1 jar (7 oz) marshmallow fluff
3/4 c peanut butter chips
Preheat the oven to 350 degrees. Lightly spray a 9X13 inch baking pan and set aside.
In a large bowl, using a hand mixer or stand mixer, combine 1/4 c of the sweetened condensed milk and the next 4 ingredients. The batter will be VERY sticky! Spread 2/3 of the batter in the bottom of the prepared pan. The layer will be thin, but keep at it! Bake for 10 minutes, until just set. Meanwhile, combine the remaining 1/2 c of condensed milk and the marshmallow fluff until smooth. Fold in the peanut butter chips. When the crust comes out of the oven, pour on the marshmallow mixture and carefully smooth and spread to the edges. Drop the remaining chocolate batter evenly over the marshmallow stuff. Gently swirl with a toothpick, if desired. Its all pretty thick, so you just want to make sure everything is even. It will all bake together anyway. Return the pan to the oven and bake for an additional 25-30 minutes, or until dry and set in the middle. Let brownies cool almost completely and cut into SMALL squares. These are UBER rich so resist the urge to make them giant and ere on the smaller side. Besides….you know you are going to eat two anyway….
Brittany wrote this on 27 August 2015
Truthfully, I have never been a big fan of spaghetti squash. I have only tried it a few times before, and the results were kind of underwhelming. But when my sister, the gorgeous and ridiculously fit woman behind the Instagram account @j_rose_fitness told me that she just HAD to make this dish for the family, I agreed wholeheartedly. Because, really…I never turn down free food.
And holy WOW! It has surpassed chicken spaghetti as my new favorite casserole and totally changed my initial impression of spaghetti squash. Apparently I was making it wrong before, because there is certainly nothing wrong with this dish! It is incredibly creamy and the flavor here is over the top outstanding. My favorite part is that we can make it different every single time. Notice the title? Pizza casserole. Meaning the ingredients change based on what you like on your pizza! In the above pic you can see green olives, sausage and mushrooms peeking out. That just happens to be the ‘pizza’ combo we made this time, but the possibilities are endless! Yes, this recipe happens to be paleo, gluten free, and dairy free, but those are really just labels for people with food sensitivities and allergies. It is so hearty and so dang comforting that it actually tastes indulgent. Like you are sinking your teeth into something sinful! So wether you are watching what you eat or not, I recommend giving this a try. I have added it to the menu for several upcoming events where I am hosting kids and adults alike, both of which have issues with food. Spicy or mild, crazy or simple, I can mix it up ahead of time and leave my hands free to entertain. It makes a giant pan so it feeds a crowd. Or as I discovered, just our family of five with only ONE serving for leftovers! I honestly have no idea if it freezes well because we always eat it, but that is on my list of things to experiment with soon.
Have YOU ever tried spaghetti squash? How did you eat it?
Just before going in the oven. Kinda pretty, right?
Just out of the oven! And yes, it is incredibly difficult to not snitch a bite of crispy pepperoni off the top! You can’t believe how incredible this smells!!
Paleo & GF Pizza Casserole
Recipe from JRoseFitness, inspired by PaleOMG
Any matter of desired meats or veggies can be mixed into this casserole. The ingredients below are what WE like. Use your imagination and come up with a tasty combination!
1 large spaghetti squash
2 c store bought or homemade marinara sauce or pizza sauce
1 lb Italian sausage, sweet or spicy, browned, crumbled, and drained of excess grease
1 lb portabella or shitake mushrooms, sliced
1 large sweet bell pepper, diced
1 small onion, diced
2 eggs, beaten
1/2 c sliced black or green olives
Pepperoni slices, optional
Preheat the oven to 350 degrees. Halve the spaghetti squash lengthwise and scrape out the seeds. Lay the two halves cut side down in a lined sheet pan and bake until soft when pressed with a finger, or a knife slides in easily. Remove and set aside until cool enough to handle. Meanwhile, brown the mushrooms, onion, and pepper in a bit of olive oil until just starting to soften. Set aside. When the squash is cool enough to hold, use a large fork to scrape the squash (it will come out in strings looking like spaghetti-hence, spaghetti squash) into a large bowl, separating the threads as you go. Leave the oven on, and spray or butter a large, 9X13 glass baking dish. Add the sauce, sausage, veggie mixture, eggs, and olives to the bowl, mixing thoroughly. Pour the whole thing into the prepared dish and smooth the top flat. If desired, and I highly recommend it, cover the top with slices of pepperoni, overlapping slightly. Bake the whole casserole in the oven until the center is hot and it is all evenly browned and crispy on top, about 30 minutes. Let sit for a few minutes to settle and then scoop and enjoy! Top with grated parm if you so desire!
Brittany wrote this on 3 August 2015
I am having a major case of writers block right now.
I keep staring at this picture of sweet, warm, peach cobbler and all witty and inspiring thoughts are replaced with the desire to lick the screen. So far, I have resisted.Generally, cobblers have a biscuit or scone like topping on them, but many versions, including those seen here in the South, are topped with more of a batter. My recipe is kind of a cross between the two. I don’t like my topping to be hard like a biscuit, but I don’t want it cake-like either. This is a good balance that ends up wonderfully thick and crisp, but not heavy. It is also fantastically easy to make and doesn’t require anything more complicated than just mixing. SCORE!
But greatness (or great recipes) are not without their complications! My biggest issue with this treat was getting the underside of the topping completely cooked. It kept turning out gooey and doughy and the edges would be too dark. NOT good eats. But after dozens and dozens of cobblers over years and years of baking, I fixed it. Now, easily one of my favorite desserts to make, this cobbler is perfectly delightful. The fact that peaches are in season right now just happens to make this even better. Take advantage of it, people!
Yes, you can make this with pears or plums, but anything firmer-say, apples- wouldn’t quite work. The fruit wouldn’t be cooked in the time the topping was baked. Stick to juicy stone fruits, but feel free to stir in a bit of berries to give it some variation. As for me, I like it classic. Classic and peachy. Peachy and juicy. Juicy and sweet.The BEST Peach Cobbler
I have no idea if cinnamon is a classic cobbler ingredient, but my Mom taught me to ALWAYS put a bit of cinnamon with peaches. And so I do! Because she was right. The warm spice isn’t overpowering or even really noticeable. It just pairs so well here you won’t want to leave it out!
8 large ripe peaches, cored and cut into 8ths
1/4 c flour
1/4 c sugar
1 tsp cinnamon
1 c flour
2 T cornmeal
1 c sugar
1 1/2 tsp baking powder
large pinch of salt
4 T (1/2 of a stick or 1/4 c) of room temp butter
Preheat the oven to 375. Spray or butter a large, 9X13 glass baking dish. In a large bowl, gently mix the filling ingredients, tossing until mixed and evenly coated. The juices of the fruit will help it all coat. Dump into prepared baking dish and snuggle all the fruit down until its even. In the same bowl, mix the dry ingredients of the topping together. Add the butter and eggs and mix with a spoon until smooth and it forms a stiff batter. Drop by large dollops all over the top of the fruit, spreading a bit to cover as much area as you can. The batter will spread and cover wonderfully as it bakes! If desired, sprinkle a tablespoon of granulated sugar over the top, just to give it a bit of sparkle!
Place in the preheated oven and bake for 30 minutes, or until evenly golden brown and bubbly in the center. Remove and let cook for at least a half an hour so that the filling sets a bit. Too hot makes for a messy cobbler on your plate (not a bad thing, just not as easy to serve). Serve warm, room temp, or even cold. Vanilla ice cream on the side is always a good thing.