This week was Books Baking and Blogging’s third blogoversary! I didn’t pay any special attention to it on here on the day itself (the 28th) because even though I knew it was coming up, I still kind of forgot about it so I didn’t have anything planned. Plus, I didn’t have time to really come up with anything special anyway. However! I do want to thank you all so much for making this blogging thing so much fun! Three years is a long time and I’m really proud for sticking to something for this long (and still have fun with it!), but I wouldn’t have been able to do it without this fun community. So thanks, you guys!
Now, onto what you’re all here for! Last week, one of my friends hosted a film night because he’d never seen The Rocky Horror Picture Show (and neither had I, by the way – loved it). Of course, I decided to bake something – because I always do for those film nights. Or in general, really. I came up with the perfect treat for this particular occasion: Rocky Road!
It was extra perfect because it’s quick and easy – and I unfortunately haven’t had a lot of time to bake recently. This rocky road only required some melting action and a bit of chopping and stirring and then it was all up to the fridge to do its thing. And the result was absolutely delicious!
Happy Halloween, everyone!
After experimenting with M&M cookies last week, I wanted to make something delicious with Oreos this week. To make it a little bit more decadent, I decided to add mini-marshmallows to the mix as well, and top it off with a couple of chocolate chips. The result: Oreo marshmallow chocolate chip blondies. Quite the mouthful, I know.
I’d never really tried baking with marshmallows before, so I had no idea how they were going to react to 35 minutes of extreme heat. Turns out: they disappear! They complete melted into the mixture, so you’ve got the taste, but you don’t have the texture apart from a bit of stickiness here and there (mostly at the top). If you decide to make these and you do want the texture of the marshmallows to be incorporated, take a look at the suggestion I put in a quote in the recipe. I haven’t tried this out myself, but I think it would work out quite well.
Although they turned out different then I’d expected beforehand, these blondies are pretty delicious! They’re a little bit more compact than my previous blondies, which was a deliberate choice because the compactness is part of what I like about brownies so much, so I wanted to get the same effect with my blondies. That’s why I didn’t use any baking powder in this recipe. It certainly did the trick!
So, here’s what the plan was for what was supposed to be yesterday’s blogpost: a recipe for some delicious homemade marshmallows. I was going to make them yesterday, they were going to turn out great and I was going to delight you all with the pictures and the not-too-difficult way of making them.
That didn’t turn out quite as I expected.
Add to that the fact that I tried (and failed miserably) to bake a peanut butter and chocolate two-minute-microwave cake-in-a-mug earlier this week, and this post was born!