Escape Today

Won't stop running till i find my paradise

You know that place between sleep and awake? The place where you can still remember dreaming? That’s where I’ll always love you, Peter Pan. That’s where I’ll be waiting.

—Tinkerbell (via chelseaacatherine)

recipe-file: 4th of July S’Mores Brownies Ingredients: Graham Cracker Crust 2 cups graham cracker crumbs (15 cracker sheets) 1/4  cup granulated sugar 1/2 teaspoon salt 1/2 cup unsalted butter, melted Fudge Brownie Filling: (recipe from Baker’s One Bowl Brownies) 4 ounces unsweetened chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter 2 cups granulated sugar 3 large eggs 1 tsp vanilla extract 1 cup all-purpose flour Toasted Marshmallow Topping: 4 cups (packed) miniature marshmallows Instructions: Preheat the oven to 350°. Line a 13×9” pan with foil. Coat with cooking spray. Make the graham cracker crust by combining the graham crumbs, sugar, and butter in a large bowl. Press the crumb mixture firmly into the bottom of the pan- creating an even 1/4″ thick crust. Place the chocolate and the butter in a large bowl. Microwave for 2 minutes on high heat, until the butter is melted. Stir until the chocolate is completely melted. Stir in the sugar. Mix well. Add the eggs and vanilla and beat until well combined, about 1 minute. Blend in the flour, mixing until just combined. Scrape down the sides of the bowl and give it one final stir. Pour the brownie batter over the crust in the pan and spread evenly to the sides. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few fudgy crumbs. The top should be shiny. Let the brownies cool completely on a wire rack, about 1 hour. Turn on your oven’s broiler. Spread the marshmallows over the cooled brownies. Broil for 1-2 minutes, or until the marshmallows begin to brown. Watch them carefully because once they begin to brown, they can burn very quickly. Let the pan cool. Lift the foil overhang to remove the bars from the pan. Peel down the foil sides. Cut into squares using a sharp knife. For a clean edge, wipe the knife down after each slice with a damp towel.

recipe-file:

4th of July S’Mores Brownies

Ingredients:

Graham Cracker Crust

  • 2 cups graham cracker crumbs (15 cracker sheets)
  • 1/4  cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted

Fudge Brownie Filling: (recipe from Baker’s One Bowl Brownies)

  • 4 ounces unsweetened chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour

Toasted Marshmallow Topping:

  • 4 cups (packed) miniature marshmallows

Instructions:

  1. Preheat the oven to 350°. Line a 13×9” pan with foil. Coat with cooking spray. Make the graham cracker crust by combining the graham crumbs, sugar, and butter in a large bowl. Press the crumb mixture firmly into the bottom of the pan- creating an even 1/4″ thick crust.
  2. Place the chocolate and the butter in a large bowl. Microwave for 2 minutes on high heat, until the butter is melted. Stir until the chocolate is completely melted.
  3. Stir in the sugar. Mix well.
  4. Add the eggs and vanilla and beat until well combined, about 1 minute.
  5. Blend in the flour, mixing until just combined. Scrape down the sides of the bowl and give it one final stir.
  6. Pour the brownie batter over the crust in the pan and spread evenly to the sides.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few fudgy crumbs.
  8. The top should be shiny. Let the brownies cool completely on a wire rack, about 1 hour.
  9. Turn on your oven’s broiler. Spread the marshmallows over the cooled brownies. Broil for 1-2 minutes, or until the marshmallows begin to brown. Watch them carefully because once they begin to brown, they can burn very quickly. Let the pan cool. Lift the foil overhang to remove the bars from the pan. Peel down the foil sides. Cut into squares using a sharp knife. For a clean edge, wipe the knife down after each slice with a damp towel.
recipe-file: Easy Beer Mac and Cheese [inspired by my cousin, who mentioned beer mac on vacation last month] serves 4-6 2 1/2 cups uncooked whole wheat elbow noodles 2 tablespoons butter 2 tablespoons flour 8 ounces milk 8 ounces beer (I used an amber beer – it was what I had on hand) 8 ounces freshly grated cheddar cheese 4 ounces freshly grated parmesan cheese 1/4 teaspoon smoked paprika pinch of black pepper pinch of nutmeg 1/2 cup panko bread crumbs 10 large basil leaves, chopped for garnish Preheat oven to 375 degrees F. Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven. Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg. Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top. Remove from oven and let cool for 5 minutes, then top with fresh basil.

recipe-file:

Easy Beer Mac and Cheese

[inspired by my cousin, who mentioned beer mac on vacation last month]

serves 4-6

2 1/2 cups uncooked whole wheat elbow noodles

2 tablespoons butter

2 tablespoons flour

8 ounces milk

8 ounces beer (I used an amber beer – it was what I had on hand)

8 ounces freshly grated cheddar cheese

4 ounces freshly grated parmesan cheese

1/4 teaspoon smoked paprika

pinch of black pepper

pinch of nutmeg

1/2 cup panko bread crumbs

10 large basil leaves, chopped for garnish

Preheat oven to 375 degrees F.

Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.

Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.

Remove from oven and let cool for 5 minutes, then top with fresh basil.