S'More's Brownies
From the Food Network

Not just a campfire treat anymore! 

It's summer, so naturally, my favorite go-to dessert for any made up occasion is the s'more. I'll take my s'more any way: in the microwave, with a Reeses' PB cup replacing plain chocolate, as a fondue dip or as a martini. On Pintrest, there are tons of new recipes now making the s'more into a brownie or as a cake. I took a shot, and let's just say, I'd definitely read my side notes before attempting this recipe otherwise you'll end up taking the s'more from bonfire to on fire in your kitchen. 

*Tip #1: This recipe came out pretty good. The brownie batter was very sugary and cake-like (not that this is a bad thing). I'm sure you can honestly just use a brownie box mix for a more brownie-like appeal. It's safe to say my next batch will include box mix because 1. it's faster and 2. it'll accent the taste of chocolate over sugar. 

**Tip #2: With the marshmallows, less is more. Remember, they will melt and fill up any gaps. Also, marshmallows are incredibly sticky and messy. It makes it harder to cut, serve and store each square. This is a dessert I would serve with fork or spoon. 

***Tip #3: Unless you have a broiler that is separate from your oven, DO NOT broil the brownies unless you have let your oven cool down after cooking. Your broiler should not be at full heat when you put them in. In fact, I probably won't even boil them the next time, I'd turn the oven up to about 450 and then stick them in a minute. Why? The recipe says to put them in the broiler for no more than 2 minutes. After 1 minute of broiling in our kitchen, the marshmallows all caught fire in the oven. Luckily, after 30 seconds of blowing on the brownies, they stopped flaming. Although a little burnt, they still tasted yummy. 

Tip #4: This recipe is NOT in any way healthy. It's loaded with sugar and butter. Just throwing that one out there :)

Here's the recipe. Enjoy!

Ingredients: 
Crust-
6 tbsp unsalted butter, melted
1 1/2 c. crushed graham cracker crumbs
2 tbsp sugar
pinch of fine salt

Position rack in the lower 1/3 of the oven and pre-heat to 325. Line 8x8 in pan with foil so that it overhangs from the pan about an inch. Lightly butter the foil with some of the melted butter. Mix the rest of the butter with the crumbs, sugar and salt. Press into bottom of the pan and bake 20 minutes. 

Brownie- (*brownie box mix or..)
8 tablespoons of unsalted butter
4 oz unsweetened chocolate, crushed
1 c. light brown sugar
3/4 c. white sugar
1 1/2 tsp pure vanilla extract
1/2 tsp fine salt
4 large eggs
1 c. all-purpose flour
4 cups large marshmallows

Meanwhile, combine butter and chocolate and in a microwave safe bowl. Melt in the microwave for 30 second intervals until fully melted, stirring in between. Stir in the sugars, vanilla and salt until mixed in. Add the eggs and beat until batter is glossy. Add in flour until mixed evenly. 

Pour batter on top of the baked crust and put back into the oven for 40-45 minutes. When finished, a tooth pick should be inserted into the center and come out clean. 

Remove from oven and carefully place the rack 6 inches from the broiler and preheat on low.*** Assemble the marshmallows across the top**. Place in the broiler until golden brown-no more than 2 minutes. Cool on rack. 

Carefully remove the brownies from the pan. Unfold the foil from the sides and cut into 2 inch squares and serve.  

Zesty Italian Pasta Salad

For me, pasta salads are either a hit or miss. They are either too salty, the dressing is bitter, the noodles somehow don't taste like pasta, or they blend perfectly and I eat the whole bowl. I consider this recipe a eat-the-whole-bowl recipe. 

Who: Unfortunately, my picker eater husband does not like this recipe bc 1. he does not like Italian dressing and 2. he doesn't like 3 of the 5 extra ingredients I add in, so I don't blame him. But for any of you who are as obsessed with caprese- like variations, this is as close as it gets, pasta-salad-style-wise due to the cubed mozzarella and fresh raw veggies.   

What: You can change this recipe to fit your needs and desires. Don't like black olives? Switch them to green. For me, I don't like red meat, so I use turkey pepperonis instead. It's easy to change up so you don't get sick and tired of the same old meals.

Where: Last summer, I made two batches of this for my going away party and it was almost completely devoured. It's graduation, picnic, and bar-b-que season. What better dish to bring or serve for a large crowd?

Why: It's cheap and easy and serves a lot of people with one batch. Plus, leftovers taste amazing and are easy to pack for lunches. (**Tip: the priciest ingredient on the list is probably the mozzarella cheese. Fresh mozzarella is a staple in my house, but unless it's on sale, it can cost up to $8 for a stick. If you belong to Costco, you get two full sticks of mozzarella for $7. Just freeze what you aren't using until you need it.)

This is another recipe I owe to Pintrest. I discovered it over a year ago and no longer have it on my board, so I can't trace the original site I found it from. Sorry if I'm stealing your recipe, but thanks for sharing!

My final tip: the Betty Crocker Suddenly Salad Classic pasta salad mix is NOT in the pasta isle. The first time I made this (keep in mind, I'd never made packaged dinner mixes until this year) it took me forever to find this ingredient. It's located right by the hamburger helper meals and the instant rice packages. 
Zesty Italian Pasta Salad

Ingredients: 
1 box Betty Crocker Suddenly Salad Classic pasta salad mix
1/2 c. Fat Free Italian dressing
1/2 c. sliced green pepper
3.5 oz sliced pepperoni (halved)
1 c. cherry tomatoes (halved)
1 c. cubed mozzarella
1 can (2.25 oz) sliced black olives, drained

1. Empty pasta mix into boiling water. Boil uncovered for 8-12 mins, stirring occasionally. Drain and rinse with cold water. 

2. In a large bowl, stir in seasoning mix and Italian dressing with pasta. Toss in remaining ingredients. Serve immediately or refrigerate. 

Voila! Can it really get any easier than that? 

My Latest Purchase: Fashion

I finally bought my first pair of Toms, and after wearing them once, I'm incredibly in love. With Toms, you have to be careful because if you wear them incorrectly, they'll turn into the ugliest things on your feet since Crocs. Here are my dos and don'ts for rocking this summer's beach shoe sensation. 

Toms are great for summer because they are lighter than air. They are comfortable and (at least the lace) they let your feet breathe. They are the perfect way to dress up your down. 

Where to wear them? 

These shoes are perfect to wear to the beach, picnics, fairs, bonfires, the zoo or any other summer outdoorsy activity that enables you walking around in a non-agressive setting. Do not wear them to the pool or other places where you put wet feet back into them (mold) or where hiking and climbing are constantly involved. I don't see them giving much support against sticks and stones. 

What to wear them with? 

Yoga pants, summer shorts, a casual skirt, a short beach dress, skinny jeans. Do not wear them with maxi-dresses or any combo of pants/skirts with a dressy shirt. They will dress up your dress down (casual wear) but they will completely dress down your "dress to impress" look. 

Be Cautious: When picking a colored lace or solid shoe pattern, be very careful what you wear them with. The "natural" color I picked matches almost anything, as will the white, grey and black. If you're picking a color, do not pair with a completely different color. I know this season's "style" is mixing your colored shirts with colored pants, but let's not go overboard. Keep the pants a solid, neutral color. If pairing with a summer dress, try not to contrast colors. For example, don't wear the teal shoes with a red dress. Again, with the wrong usage, you can turn your Toms into Crocs (and let's hope I don't have to explain why Crocs are never meant for public gatherings). You want to make yourself stand out, rather than have people's attention go straight to your feet. 

Shopping tip: When ordering my Toms, they cost $.05 less on Nordstrom.com than the Toms website. Five cents is no big deal when it comes to savings, but when I had to two sites up at the same time, clearly I picked the pair that was $57.95 v. $58.00 (both with free shipping). Also, before I ordered, I made sure to try them on in the store first. They run big so you need to go down 1/2 shoe size. 

Don't forget, when you buy a pair of Toms, shoes will be donated to children in need of footwear. Another plus :)

Lastly, these shoes aren't meant to be worn with socks, and with your feetsies surrounded by cloth against the summer heat, they are bound to get stinky. This tip is going to sound incredibly weird, but I tell it to everyone: PUT DEODORANT ON YOUR FEET and let it dry before putting your shoes on! Deodorant is mean to absorb moisture and eliminate stink. Makes perfect sense!

Spinach Lasagna Rolls

As much of a blessing Pintrest is for 1. knocking out a few hours of boredom while your husband is at work or 2. finding the hottest trends and best recipes while progressively adding items to your even-though-i'm-an-adult-i-still-make-one Christmas list, it easily gets annoying when you finally find the time to make the "worlds best taco dip, YOU MUST REPIN" and discover that it only links you to a picture or a website that talks about the dip rather than giving you the actual recipe. 

I'm here to try to put these Pins to the test and decide for myself what is or isn't the worlds best taco dip. Unfortunately, I'm not going to discuss taco dip today. I'm giving you the recipe for Spinach Lasagna Rolls. 

Who: Anyone that likes pasta and ricotta cheese is bound to love this recipe. My husband who is the worlds pickiest eater and refused to eat spinach until this recipe not only tried it, but helped himself to thirds. If you have kids, it's a great way to incorporate those healthy greens into their diet. And who doesn't love lasagna?

What: This is meant to be a Weight Watchers recipe to keep off the heavy cheeses and meats. Since it's all supposed to be fat free, it tends to be a tad (not to the point that it's unenjoyable) bland. Rather than dousing it in salt and mozzarella, try simmering in some italian seasoning or basil to your tomato sauce or even grinding in some seasoned ground turkey. 

Why?: The rolls are simple to make, yet they look professionally wrapped. Plus, the individuality makes it easier to serve to guests. Also, it's healthier than other lasagna dishes!! 

Tips: Keep in mind the prep and baking time. The recipe calls for cooked lasagna noodles, so you will have to add on that time to the 30-40 mins of baking. Also, for this recipe, you will need wax paper and aluminum foil. 

Here is the site where I found the original recipe:
 http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

Spinach Lasagna Rolls
Serving size- 1 roll                          Serves 9                            Cal- 225

Ingredients:

• 9 lasagna noodles, cooked
• 10 oz. of frozen, chopped spinach thawed and completely drained. 
• 15 oz of fat-free ricotta cheese
• 1/2 cup grated Parmesan
• 1 egg
• salt and fresh pepper to taste
• 32 tomato sauce
• 9 tbsp. (about 3 oz) part skim, mozzarella cheese, shredded. 

Directions:

1. Preheat the oven to 350 degrees. Combine spinach, ricotta, Parmesan, egg and salt and pepper in a medium bowl. Ladle 1 c. of sauce in the bottom of a 9x12 baking dish. 
2. Lay a piece of wax paper out and place the lasagna noodles out. Make sure noodles are dry. Spread 1/3 cup of the ricotta mixture evenly over each noodle. Roll each one carefully and place seam-side-down into the baking dish. 
3. Top each roll with 1 tbsp. of mozzarella cheese. Ladle the rest of the tomato sauce onto the rolls. Cover with foil and bake for 30-40 or until cheese melts. ENJOY!