Tasty Tuesday: S’mores Brownie Pie

 

Thank you Jen from @The Haute Mommy Handbook for today’s recipe….You know those days when you want to curl up with something chocolatey but don’t want the same old thing you usually turn to? How about combining the deliciousness of pie with the fun of s’mores?

This recipe does both, and the longest part of it involves waiting for it in the oven–and for it to cool down already!

Whipped cream is totally optional, but why wouldn’t you use it? It’s whipped cream.

Enjoy making–and more importantly, eating–this s’mores brownie pie! All the fun of camping with no chance of hungry bears!

INGREDIENTS

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • brownie mix
  • 1 egg
  • 1/4 cup vegetable or canola oil
  • 1 Tbsp water
  • marshmallows
  • whipped cream (optional)

DIRECTIONS

  1. Combine graham cracker crumbs and melted butter until incorporated. Press into 9″ pie plate until evenly spread. Bake for 10 minutes at 350° F.
  2. For the brownie pie, combine brownie mix with egg, oil, and water, stirring until smooth.
  3. When crust is ready, scoop brownie mixture into it. Bake for 30-35 minutes, or until knife inserted at 2″ comes out clean.
  4. Allow pie to cool for about 30 minutes. Decorate with whipped cream (if desired) and top with marshmallows.
  5. Slice into wedges and serve.

Taking your lunch or just want to pack this YUMMY pie as a snack…. Try Thirty One’s Going Places Thermal.  It is actually part of the Outlet Sale happening NOW through January 17th.  The Going Places Thermal has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.!  This is ONE of my favorite thermals..

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Quinoa Salad with a Kick

Thank you to JEN @THE HAUTE MOMMY HANDBOOK for today’s recipe.

I love quinoa and it has now become a staple in our house.  Hubby even prefers it to rice.  There is always a bag or two in the pantry.   It has lots of protein and when I was strictly vegetarian, it helped give me a little protein boost.

This is a yummy dish packed with protein and the tasty crunch of fresh veggies. This salad is very easy to assemble.   I love the fact this Quinoa salad can be served as a side or as a main course.

INGREDIENTS

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 bell pepper, chopped
2 cups cooked chickpeas
1/2 medium red onion, finely chopped
2 stalks of celery, finely chopped
1/4 cup chopped fresh cilantro (optional)
salt and ground black pepper to taste

PREPARATION

  1. Cook quinoa according to package instructions. Generally, the ratio of quinoa to water is 1:2. Bring to a boil, then simmer for about 10-12 minutes on low heat. Fluff with a fork and set aside.
  2. In a separate bowl, whisk together olive oil, lime juice, pepper flakes, and salt to create the dressing.
  3. In a large bowl combine tomatoes, bell pepper, chickpeas, onions, and celery. Pour dressing over this, and toss to coat. Add cilantro and additional salt and pepper to taste. Serve immediately or store in refrigerator until ready to serve. Makes approximately 4-6 servings.

NOTES:

Any fresh, crunchy veggie with sweet notes can be added or substituted in this recipe. I subbed in black beans  because we prefer them BUT beans can be omitted altogether.

What is your favorite recipe?  Share it with us…

Have a ThirtyOne-derful day!

 

Tasty Oatmeal Raisin Bites

No, today is NOT Tasty Tuesday BUT with so many awesome recipes floating around, I decided to do an edition of Tasty Thursday.  Today’s recipe is courtesy of Jen at THE HAUTE MOMMY HANDBOOK.  I LOVE oatmeal raisin cookies.  Maybe it is because I can trick myself into believing that they are healthy.  I mean oatmeal is good for you and it is a POWER food with Weight Watchers, right?  The funny thing is that I can remember NEVER wanting to eat oatmeal as a child.  In fact, I didn’t even put milk on my cereal.  Who wants to eat soggy Frosted Flakes?

disappearing-oatmeal-raisin-bites21

Since joining Weight Watchers many years ago, oatmeal is a staple on my shelf.  I love to make Hungry Girl’s GIGANTIC Oatmeal Bowls for breakfast filled with any combination of apples, bananas, blueberries or cinnamon.

disappearing-oatmeal-raisin-bites-oven

 

 

INGREDIENTS

1/2 cup + 6 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

PREPARATION

  • Heat oven to 350° F.
  • In a large bowl, beat butter and sugars until creamy.
  • Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
  • Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
  • Add oats and raisins. Mix well.
  • Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
  • Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen of bite size cookies.  They don’t spread when baking.

If anyone makes a batch and needs a taste tester, I’m available!!!

Have a ThirtyOne-derful day!