art

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. ^.^

art

Crumbles

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.