Cast Iron Brownies with Marshmallows

At the end of my third pregnancy, I commented to another mom my age that all I ever wanted to eat was brownies made with real butter. She reacted like I had said something weird — along the lines of, “What else would you make brownies with?”

I didn’t bother to explain that shortening is frequently used as a substitute, or that box brownies usually call for vegetable oil. I’ve always had a lazy streak when it comes to conversations, and I thought that she was the one who was being weird.

Anyway, after months of craving a variety of foods, the last few weeks of pregnancy always boil down to carbs and fat. Like brownies. Baby needs to come out chubby, you see.

Today, I decided to make cast iron brownies.

I use a normal brownie recipe, then bake it in a preheated cast iron pan soaked in butter for extra deliciousness.

As I was getting the batter mixed together, one of my kids asked, “Can we put marshmallows in it?”

And I thought to myself, “Why not?”

So, I put mini marshmallows on top of the brownies for the last five minutes of baking.

They’re so delicious, I’m certain that I have invented a new type of sin. ^.^



I have a recipe for peanut butter bars that I’m fond of, with one adjustment that I’ve made to it: I double the amount of butter called for. Unfortunately, I failed to write the change down, and today when I decided that the day was dark and dreary enough to call for an indulgence, I completely forgot to put in the extra butter.

So dry and crumbly.

The kids don’t mind, but I sure miss that extra butter.

About Me


I grew up in Utah, so to me, scones were something that you fried in oil and ate with honey butter. It wasn’t until I was an adult that I learned that scones were something completely different to the rest of the world.

For those who are curious about this “Utah scone” idea, you take some sort of white bread dough (I personally like to use a dinner roll recipe), shape it flat after letting it rise, then fry it in oil until golden (flipping them over to cook both sides). The bigger the better. Like, if you can make them as big as a dinner plate, you’ve mastered the art of Utah scones. Eat with lots of honey butter — and I mean lots. We’re talking sinful levels of indulgence here.


The other day it hit me that I can’t remember ever eating a *real* scone. So I pulled out my big book of baking recipes, and found one for chocolate chip orange scones. Basically, any recipe that calls for citrus zest is a winner in my mind, so I went for it.

Not my recipe, so I’m not going to post it. 😛

Just imagine a basic scone with orange zest, orange juice, and chocolate chips added. Then sprinkle with cinnamon sugar before baking. In fact, you can take this recipe, and substitute the last three ingredients for everything I just mentioned, plus 1/3 cup milk.

I just dropped the dough down on the cookie sheet without doing any sort of shaping, ’cause I’m lazy like that. Consequently, my kids are pretty convinced that these are cookies, and nothing is going to change their minds.

And wow, these are so good.

About Me

Austrian cream cheese bars

I jumped on the baking bandwagon.

I don’t actually know if that’s still a thing, or if people have burnt out on it by now.

But anyway, I’ve been baking WAY more than I used to. For the sweet tooth.

I made Austrian cream cheese bars, and thought that it would be fun to take a picture for the blog.

But before I got around to it, my two-year-old attacked them with a chopstick while I wasn’t looking.

So here you go. Yummy.

They’re supposed to have nuts on top, but I didn’t have any on hand.