Celebration Brownies

Celebrate Good Times with this Decadent Dessert

This blog has been a semester-long assignment for a social media marketing class I took at the local university. Returning to school after 20 years was quite an experience. Most of the technologies we discussed and used in the class didn’t even exist when I earned my bachelor’s degree. I am a bit of a luddite and learning to use all forms of social media including (gulp) YouTube was very intimidating. Finding out I was the oldest person in the room - including the instructor - didn’t help.

Now the semester is over, I feel extremely accomplished. I have created YouTube videos, learned to tweet on Twitter, designed an infographic, established a business Facebook page, maintained an independent Instagram account and pinned many a recipe on Pinterest. I even have a Google Plus account. That’s an impressive list of accomplishments for an old lady, if I do say so myself. Now that the semester is over, it’s time to celebrate!

This is my favorite recipe because I usually have the ingredients in my pantry (with the notable exception of the marshmallow crisis of ‘15) and it’s loaded with ooey gooey chocolatey goodness. What’s not to love? That is why I made these brownies to share with my class the final time we met.

Step One: Cream the softened butter and sugar. Add eggs. Beat until fluffy

Step Two: Add the baking powder, salt, vanilla and cocoa powder.

Step Three: Add the flour. Mix well.

Brownie batter waiting for the ingredients to make it outstanding

Step Four: Stir in the chocolate chips and one cup of the marshmallows. This step is optional. But if you want swoon-worthy brownies, don’t skip it.




Step Five: Spread in the pan. I get the best results from a pampered chef stoneware bar pan.

Step Six: Bake in 350 degree oven for 20 -25 minutes. Do not over bake!

Step Seven: Remove mostly baked brownies from the oven and sprinkle a generous amount of marshmallows on top. Return to oven and bake an additional 2 - 5 min. Watching the pan carefully. Note: Marshmallows can burst into flame in the oven. 

(I will neither confirm nor deny my personal experience with this phenomena.)

Step Eight: Top with candy. I like mini M&Ms because they are like edible confetti. You can add anything you’d like: nuts, chocolate chips, graham cracker pieces, chopped Reese's peanut butter cups, Butterfingers, Heath Bar, Snickers, Whoppers etc.  Be creative.

Step Nine: Enjoy

Note: Cutting these can be tricky. I have the best results when I run a sharp knife under hot water each time I make a cut in the brownies.

Celebration Brownies

1 c. butter, softened

2 c. sugar

4 eggs

1 tsp. baking powder

½ tsp. salt

2 tsp. vanilla

1 c. cocoa

1 ½ c. flour

½ c. chocolate chips

2 c. marshmallows (divided)

1 c. mini M&Ms (or other candies)

Cream Butter and sugar. Add eggs. Beat until fluffy. Add baking powder, salt, vanilla and cocoa. Mix well. Add flour and mix well.

Shepherd's Pie

Comfort Food That Transcends Language Barriers

What’s your favorite international food? Pad Thai? Profiteroles? Sushi? Pupusas? Did you like it at once or was it something that grew on you? This week we had a front-row seat to watching some Japanese boys fall in love with good ol’ Shepherd’s Pie on their first trip to the United States. I’m sure you’re dying to know how Japanese boys ended up in my home while touring a foreign country!  My town hosts an international dance festival every year. In an effort to involve the community and cut costs, community members are asked to host dancers in their homes for the 10 days the dancers are in town. The host families are asked to provide beds, meals, and transportation to the performers. I happen to have two unused twin beds, so I volunteered to host. Our family was assigned two 16-year-old Japanese drummers. Until I picked them up,  I didn’t realize that they spoke almost no English. I don’t speak any Japanese! On the drive home, I worried about what I had gotten myself into (I am confident they felt the same). However, I soon learned that when the food is good, words aren’t necessary.  

I made a variety of meals for “my” boys. Grilled cheese, french toast, pizza, muffins, hamburgers, salads and even tuna melts were on the menu. But the meal they loved the most was a simple casserole that I threw together in an effort to use the mountain of garlic smashed potatoes leftover from last week’s buttermilk fried chicken meal. As I was making it, I felt bad that I didn’t have time to produce a fancier meal. But with a hectic schedule - made even more hectic by running two extra boys to and from rehearsals and performances - it was the best I could do. As it turned out, my guilt was unnecessary. The boys loved the shepherd's pie! Each of them having second and third helpings. I was surprised and delighted that they liked it so much. In fact, when I asked them (through an interpreter) what they wanted to eat for their last meal with us in America, without hesitation - and with huge smiles on their faces - they began describing what the interpreter called “potato casserole.” I was more than happy to treat these boys we’d grown to love. And bonus, it’s an easy meal to prepare.

When it came time to say goodbye, many tears were shed. Aside from those initial awkward moments in the car, the hosting experience was wonderful. Now that the Japanese team has safely returned home, we are left with happy memories. Hopefully, they will return next year. Maybe the “potato casserole” will tip the scales in my favor.

Step One: Brown ground beef. While it is browning . . .

Step Two: Chop the vegetables. This is where you can get creative. You can sneak a lot of nutritious food into this casserole. My favorites are : carrots, broccoli, potatoes, peas and corn. But you can any veggies that strike your fancy.

Step Three: Add onion and garlic to beef. Saute until tender (about three minutes).

Step Four: Add bullion. (I use better than bullion because I find it to be a superior product.) Mix well.

Step Five: Add vegetables. The order in which the veggies are added is important. Start with the ones that need extra cooking time (carrots, potatoes), cook until tender, adding ¼ c. water to help steam them, if necessary.

Step Six: Next, add the vegetables that require medium cooking time so they are just tender.

Step Seven: Add about ⅛ c. flour (for a gluten-free meal, use cornstarch) and mix well. Add about ½ c. water to make a nice, rich gravy.

Step Eight: Remove from heat and add the vegetables that require no extra cooking time (peas, corn, etc.) You don’t want these to overcook; the oven will warm it.

Step Nine: Place meat and vegetable mixture in a 9 x 13 casserole dish

Step Ten: Top with mashed potatoes. You can be creative and pipe them in beautiful florets or simply spread them over the top. I chose the middle ground and used a Pampered Chef small scoop on the potatoes.

Step Eleven: Bake in 350 degree oven for 30 min, or until the casserole bubbles and the potatoes are slightly crispy.

Step Twelve: Enjoy

Shepherd’s Pie

1 lb. ground beef

1 tsp. minced garlic

½ c. diced onion

2 tsp. beef bullion

¾ c. chopped carrot

½ c. chopped potato

½ c. chopped broccoli

⅛ c. flour (or 2 Tbs. cornstarch)

½ c. water

¼. c. frozen peas

¼ c. frozen corn

3 c. mashed potatoes

Brown the ground beef (drain if necessary).

Add onion and garlic. Cook until tender - about 3 min.

Add carrot and potato. Cook until tender - about 5 min.

Add broccoli.

Mix in the flour or cornstarch. Combine well.

Add water and stir until a gravy forms.

Add frozen corn and peas.

Place in 9 x 13 casserole dish. Top with mashed potatoes.

Bake in a 350 degree oven until the meat mixture bubbles and the potatoes are a light golden brown. About 30 - 45 min.

Hurry back boys. We miss you already.

Buttermilk Fried Chicken

A Simply Indulgent Meal

I try to eat healthy . . . most of the time. Really, I do. Even though I believe in using real butter and I’m not afraid of white flour or sugar, I serve the Do-Little Tribe a lot of fruits and vegetables. We make our own artisan bread. All of the beef we use is free range and grass fed. But sometimes, a person needs something indulgent. What is more indulgent than fried chicken? Not the kind you get at the local grocery store deli. Not even the kind that you can get from fast food restaurants. (Although I agree that the Colonel puts something in his recipe that causes fortnightly cravings.) I mean the real, soaked-in-buttermilk, dredged-in-flour, fried-in-oil chicken. That is why I love this recipe. Because it’s simple to make, but indulgently delicious. Plus, I am in love with the DeLonghi premium deep fryer  my mother-in-law gave me for Christmas. I use it every chance I get.  It has so many wonderful features, including an electronic thermometer and timer, 3 lb. food capacity and an easy-drain oil system. The bowl is huge and dishwasher safe. (The fewer dishes I wash by hand, the happier I am.) Also, it comes with a lid to reduce splatters. It takes all of the inconvenience out of frying. If you are in the market for a home fryer, I recommend you look into this product. I know this sounds like a paid advertisement, but it’s not. I love this product,

Step One: Start with bone-in, skin-on chicken parts. If you’d like, you can purchase a whole chicken and cut it into pieces yourself. Most grocery stores offer whole, cut up chickens for a comparable price. The southern friend who introduced me to this heavenly recipe recommends dark meat. (I’ve been able to purchase thighs for as little as 88 cents per pound.)

Step Two: Marinate. Place the chicken in a gallon-size ziploc bag and cover with buttermilk (about two cups). The buttermilk has a tenderizing effect. Allow it to soak at least 30 minutes, but as long as 48 hours.

Rotate the bag to ensure the meat is evenly coated with buttermilk

Step Three: Prepare the coating. In another gallon-sized ziploc bag, place flour and seasonings. Zip bag tightly and shake to combine thoroughly.

If you like you chicken a little spicy, you can add a dash of cayenne pepper to the mixture

Step Four: Remove the chicken from the buttermilk.

Step Five: Place the chicken - one piece at a time - in the flour/seasoning mixture, seal the bag and shake to coat.*

*Note: If you prefer your chicken fried “extra crispy,” place the flour coated chicken back in the buttermilk and dredge in the flour a second time.

Step Six: Let chicken rest for 5 - 15 minutes. This step isn’t essential, but it’s smart. Water and oil are not friends. If you let the chicken sit for a few minutes, the meat won’t be as wet and the oil won’t splatter as violently.

Step Seven: Heat the oil. This is the tricky part. If the oil is too hot, the outside gets crispy while the inside remains uncooked (raw chicken = potential health hazard). If the oil is too cool, by the time the inside is cooked, the skin has soaked up to much oil and you are left with meat-shaped grease blobs (yuck). I have found 325 degrees is the magic temperature.

Step Eight: Prepare the oil. I use canola oil in my amazing fryer, but if you find yourself with the use of a fryer, don’t despair, you can use a 12” cast-iron skillet or heavy frying pan. Melt enough vegetable shortening to fill the skillet ⅓ full. Make sure the oil is at a steady 325 degrees before cooking the chicken.

Step Nine: Fry. The wonderful southern woman who taught me to make fried chicken told me to cook it “until it floats . . . then just a little longer”. I have found that 12 - 15 minutes fits that description. If your chicken pieces are on the meaty side, they will take longer to cook. Be sure that the chicken is floating and cooked “a little longer” to ensure no one is served an undercooked piece of chicken.

Step Ten: Enjoy.

An added benefit of this meat preparation is that it is excellent reheated. As long as the reheating is done properly. (By properly I mean the oven, NOT the microwave.) Bake leftover chicken in a 350 degree oven for 10-15 min. Until the chicken is heated thoroughly.

Buttermilk Fried Chicken

3 lbs. bone-in skin-on chicken pieces (I prefer thighs)

2 c. buttermilk

1 c. flour

1 Tbs. Lawry’s Season salt

1 tsp. paprika

1 tsp. pepper

½ tsp. celery salt (I use celery seed if that’s what I have on hand)

canola oil or vegetable shortening

1. Marinate the chicken in buttermilk  for a minimum of 30 min (up to 48 hours).
2. In a large bag combine flour and spices. Shake well to combine.
3. Place the chicken in the flour mixture bag, shake to coat. (For “extra crispy” chicken, dip in buttermilk and dredge in flour a second time.)
4. Let the coated chicken rest 15 min.
5. While the chicken is resting, heat oil to 325 degrees.
6. Fry chicken for 12 - 15 min. until the meat is thoroughly cooked.

Note: I have received NO compensation for any of the opinions offered in this post. I truly love and use the products I write about.