Wednesday, October 7, 2015

Mississippi Mud Brownies #Choctoberfest

Happy Wednesday! I don't know about you but it seems to me like this week should be over already. Monday and Tuesday have been super busy with work. I missed my little one so much. It was nice to not have to run out the door this morning.  

This morning was also good because I have a pan of these Mississippi Mud Brownies. I made these up for #Chocotoberfest.  They are probably some of the most decadent brownies I have ever made. Super chocolatey, packed full of walnuts, topped with marshmallows and then covered with chocolate buttercream frosting. Oh my!

There are several ways to make Mississippi mud desserts but I am pretty sure brownies are the way to go.  Also, marshmallows. You can used whipped topping but for me nothing beats the stringy marshmallow gooeyness.

I hope you enjoy and be sure to check out all of the other #Chocotoberfest recipes below.

Mississippi Mud Brownies

by Emily Morris
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake dessert chocolate marshmallow walnuts brownies
Ingredients (serves 16)
  • 1 1/2 cups coarsely chopped walnuts
  • 1 (4-oz.) unsweetened chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups granulated sugar, like Imperial Sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3 cups miniature marshmallows
  • Your favorite Chocolate Frosting recipe
Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. 

Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows and bake for an additional 5 minutes until marshmallows are slightly baked and browned.

Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
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Monday, October 5, 2015



I am beyond excited today, because it is October 5.... and that means it is the first day of #Choctoberfest! :D #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you'll get a chance to win some awesome prizes. What's not to love? Here's what this event is all about! #Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We'll be using Imperial Sugar whenever we use sugar in our recipes this week, and can't wait to share the sweetness with you! You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself. Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple - just click below to follow us on Pinterest. Here's what you could win:
We also have a nonprofit sponsor this year - Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters. Enter now to win the #Choctoberfest prize. Hurry, because we're picking the winner on October 12 at 8:00 AM, so if you don't sign up before then, you'll miss your chance! a Rafflecopter giveaway A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won't be able to resist: The PinterTest Kitchen2 Cookin' MamasA Day in the Life on the FarmAloha FlavorAmy's Cooking AdventuresAngels HomesteadBalancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie's KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say YumFairyburgerFamished Fish, Finicky SharkFarm Fresh FeastsFood Hunter's Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy's HoneybunchHey What's for Dinner Mom?Honey and BirchI Can Cook ThatJane's Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good FoodMajorly DeliciousMoore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingRhubarb and HoneySassy Southern YankeeSavory TartSeduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit's Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?
We'll make sure you get an email about our next blogger event.
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Monday, September 28, 2015

Breakfast Casserole #secretrecipeclub

Breakfast for dinner is something I always enjoy. In my mind no matter what breakfast food you make, it's no stress. I am increasingly seeing more and more breakfast casseroles.  I have never made one and I became obsessed with the idea. So when I saw that my Secret Recipe Club assignment had a breakfast casserole in her recipe index I was sold. No questions. 

For September I had Amber from Caleigh's Kitchen. She is a newer member of the Secret Recipe Club (August was her first month) and it was fun to be one of the first to explore her blog and learn a little about her family. 

Amber lives in Texas but really it is so close to Louisiana they can cross borders for dinner. She studied Anthropology in college. One of my favorite classes in college was an Anthropology class about food.  I took it senior year and always wondered what it would have been like to major in the subject. She also has the cutest daughter. And dog! 

Like I said I knew I was going to make the breakfast casserole as soon as I saw the recipe but that didn't stop me from browsing some of the other options. A few favorites that were pinned for later include the Loaded Baked Potato "Crack" Dip, Chewy Salted Oatmeal Chocolate Chip Cookies, and the Malvi S'mores Milkshake. Yum, yum and yum!

So back to the breakfast casserole. It was probably a bit much for me and my husband to tackle on our own. Amber did mention it was perfect for a crowd. She was right. It took us days to finish it but the leftovers were pretty darn good. If you like eggs, sausage and cheese this casserole is for you. It is full of all three. Add to the list of ingredients some Crescent roll dough and you have quite the indulgent casserole. I added some spinach to say that dinner had some veggies in it. 

I am glad this was my first breakfast casserole experience and that it was such a good one. I don't think my obsession is going to end any time soon after enjoying this one so much. 

Thanks Amber for such a great recipe!

Breakfast Casserole

by Emily Morris
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake breakfast egg sausage spinach cheese
Ingredients (serves 8-10)
  • 2 cans Crescent Rolls
  • 1 lb breakfast sausage
  • 8 oz cream cheese
  • 12 eggs
  • ½ cup milk
  • dash salt and pepper
  • 2 cups shredded cheddar cheese
  • 8 oz chopped fresh spinach
Preheat oven to 375 degrees.

In large skillet brown sausage and drain. Add cream cheese to skillet over low/med heat and melt completely with sausage.

In a large bowl crack eggs and whisk in milk.

In a separate large skillet, scramble eggs.

Add in sausage/cream cheese mixture, spinach and sprinkle with some salt and pepper. Stir mixture until just combined.

In an ungreased 9x13 baking dish, unroll one can of the crescent rolls. Top with egg and sausage mixture and then the shredded cheddar cheese on top. Add second can of crescent rolls and unroll on top.

Bake for 25-30 minutes or until golden brown on top. 
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