Wednesday, February 23, 2011

{disappearing brownies}

My cute piano students gave me this recipe, after they tempted me during our last lesson by telling me all about them. They didn't disappoint--they are SO yummy! It's not your traditional brownie, using butterscotch instead of cocoa to flavor them, but it still has chocolate chips in them for all the chocolate lovers! I'm sorry I don't have a picture...they disappeared before I could. :)

One other note---I doubled the recipe, and used a 9x13 pan. I didn't alter the cook time.

Disappearing Brownies

1/2 c.butterscotch chips
1/4 c. butter
1/3 c. packed brown sugar
3/4 c. all-purpose flour
1 egg, beaten
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 c. miniature marshmallows
1 c. semi-sweet chocolate chips
1/4 c. chopped walnuts or pecans (optional)

In a medium microwave-safe bowl, microwave butterscotch chips and butter on high for 30-45 seconds or until smooth when stirred. Stir in brown sugar; cool slightly. Add flour, egg, baking powder, vanilla, and salt; mix well. Fold in marshmallows, chocolate chips, and nuts. Spread batter into a greased 9-inch square baking pan. Bake at 350 degrees for 25 minutes or until center is almost set.

Wednesday, February 16, 2011

{black bean & cilantro wraps}

This is my new favorite go-to lunch. It's super fast, easy, and I always have the ingredients on hand. It's also low in calories, but high in taste!

Black Bean & Cilantro Wraps

corn tortilla
black beans, rinsed and drained
tomatoes, chopped
cilantro, chopped
shredded cheese (I use low-fat mozzarella)

Layer the beans, cilantro, and cheese on top of the corn tortilla. Place in your oven or toaster oven until the cheese is melted and the tortilla is a little crisp. Remove from oven, sprinkle with tomatoes, roll up, and enjoy!

Tuesday, February 1, 2011

{peanut butter chocolate popcorn}

This recipe was created purely by accident. I really wanted to make white chocolate covered popcorn, mixed toffee bits, but a trip to the food storage pantry proved there to be no white chocolate chips. (which was a surprise to me...hmmmm)

So I improvised, and a new favorite was born!


10-15 cups popped popcorn
1 bag peanut butter chips
1/2 bag chocolate chips

Place popcorn in large bowl. Melt the peanut butter chips in a glass bowl in the microwave, making sure to stir every 30 seconds. The chips will hold its shape even when completely soft, so check often to avoid burning. Pour the melted chips over the popcorn, and mix well, making sure to coat all the popcorn. I actually used my hands--it worked much better than just a spoon. Spread the popcorn out on a cookie sheet covered in aluminum foil.

Melt the chocolate chips in another glass bowl, following the same method. Spoon into a sandwich bag (or piping bag), then cut the tip of one corner. Pipe the chocolate over the top of the peanut butter popcorn. Let cool for an hour or so, until the chocolate sets.