Caramel Brownies

We had a very busy weekend last weekend.  Swim lessons, two Girl Scout activities (I was on ice skates for the first time in about 15 years!) and a work picnic.  Lunch was provided at the picnic, we were asked to bring a dessert or an appetizer.  Since I had no way to keep anything hot while we were running around, I opted for dessert.

I've somehow managed to get myself signed-up for so may different email newsletters, it is hard to keep track of them all, let alone remember which ones had recipes I wanted to try.  Luckily Taste of Home sent me a newsletter on Thursday that had these Caramel Brownies in it.  They looked good and they had some good reviews, so I figured they were worth a shot.

They were easy throw together and I enlisted some youngsters help in unwrapping all the caramels.  They do sell caramel bits but they come in an 11 ounce package.  Based on some of the reviews of the recipe, I put about 3/4 of the batter in the pan for the bottom layer.  I did manage to swirl a little too much, as in some places I couldn't tell there was a separate layer of caramel.  I did leave out the walnuts, but would substitute pecans the next time we make them, since I prefer them.

Note that sticking a toothpick in to test doneness really doesn't work all that well, since you'll probably end up sticking it in the caramel.  I tested it at 35 minutes and left it in a little longer; I probably should have just taken them out then.  I think they were slightly overdone but I still did receive compliments on them!

Caramel Brownies
Taste of Home

2 cups sugar

3/4 cup baking cocoa

1 cup canola oil

4 eggs

1/4 cup 2% milk

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped walnuts, divided

1 package (14 ounces) caramels

1 can (14 ounces) sweetened condensed milk

 

In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.  Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.

Honey Fest

Yesterday the kids and I headed out to  Indian Creek Nature Center for the 14th annual Honey Fest.  The kids were entranced by the honey bees at Hone Creek Acres last week, so I thought they'd like this.

It was a nice little place to bring the kids.  Three dollars to get in for kids over 3 and they had a bunch of little activities for the kids to do.  They had bees (of course) as well as information booths.  They were also selling honey and baked goods made with honey.  All in all it was a nice 2 hours outside with the kids, on a nice day.

Making paper

Sack races

Greeted by a giant bee


 

Simple Chicken Marinade

We eat a lot of grilled chicken in the summer.  A lot.  It is quick, easy and nobody really complains as long as it seems like we aren't eating the same thing all the time.  I'm not really sure where I got the recipe, I have been using it since I lived in Phoenix (which is at least 12 years!) and I've since transferred it from a worn magazine clipping to Mastercook.

This makes enough to marinate about 2 pounds of boneless skinless chicken.  I haven't tried it on the bone-in skin-on counterparts because it never seems that the marinade actually flavors the meat.  Since the chicken breasts I buy alwayse seem to be fat on one end and thin on the other, I throw them in a gallon size bag and pound away with my beloved meat mallet (great stress reliever).  Tonight we are having chicken fajitas, so I swapped out the lemon juice for lime and used a mexican seasoning blend.

Simple Chicken Marinade

1/3 cup olive oil
1/4 cup lemon juice
4 large garlic cloves, minced
1 tablespoon of your favorite seasoning blend (I use a bunch of different ones from Penzey's)
freshly ground black pepper
kosher salt (if your seasoning is salt free)

Mix it all together and add the chicken in.  I've marinated it while I was at work all day (close to 10 hours) with no change in texture.  I'd be afraid to go overnight for fear the lemon juice would make the chicken too mushy.

Apple Picking

 

Pretty good haul

 

It cooled off a lot over the ast 2 days (47 when I got up yesterday) so I figured it was time to go apple picking.  Last year we went at the end of the month and it was a little late in the season.

Ever since Honey Creek Acres opened, we have headed over there since it it close.  We've also gone to Wilson's Orchard in the past, but I prefer Honey Creek since it is smaller and more personable.  The orchard was hit by a late frost I was told, so the apples were a little on the small side.  That's OK though, as evident in the pictures below they are still tasty.  I am afraid next year they will weigh Christopher before and after and charge me for the difference.

Some were even within their reach

 

 

 

Apple #1

 

At the top of Hay Mountain

 

Beautiful day