Monthly Archives: May 2011

Rocky Road Brownies

A couple of months ago I went on a ski trip with a number of friends to Golden. OK, for me it was an apres ski trip, where I excelled in drinking margaritas, attempting my first shot ski (I’ll let you google that; no wait, now it sounds dirty: it’s a ski with shot glasses attached so four people are doing shots at once.) (EDIT: I stand mistaken. This is a five-shot shot ski. Thanks Tait!), hot tubbing, cooking (for which I volunteered) and participating in much general merriment.

My friend Dawn and I created a meal plan and bought all the groceries to make things easier for everyone attending (and then we divided the cost amongst all the people on the trip). While we had a solid plan, we did wind around the grocery store aisles trying to figure out if we were missing anything. Somehow along the way we decided it would be awesome to get some marshmallows for hot chocolate. And, for some unknown reason, this culminated in purchasing a 1-kilogram (yeah, that’s 2.2 pounds) bag of baby marshmallows. When, at the end of the weekend, we were dividing up the remaining groceries, I somehow was gifted the marshmallows, which, of course, we never opened.

Initially, my instinct was to make browned-butter Rice Krispie treats. Um, then things got busy and I was eating a lot of last-minute meals and that generally translated into eating the entire box of cereal I had bought to make the marshmallow treats. Fail.

And then I starting thinking about some S’mores brownies my friend Andree made. So I started googling and at some point I stumbled across these Rocky Road Brownies. (Why they are related to TLC, I know not.) What I can tell you? They are AMAZING.

Rocky Road Brownies IV

Deep, dark, fudgy base, topped with melted smears of sweet marshmallow and the salty crunch of pecans.

Just look at that.

Rocky Road Brownies II

Let me put it this way: I usually eat one piece of whatever I’ve baked and then give the rest away. This time? I ate two pieces, gave some away, but held another two back for later. And when those were gone I’m not afraid to say that I was a wee bit sad. Thankfully (or not), I’ve got about 2 pounds of those marshmallows left.

Clearly, I’m making these again.
Melted Chocolate

Deep dark brownie batter

Rocky Road Brownies I

Rocky Road Brownies III

Rocky Road Brownies V

(The original recipe calls for walnuts, but I like pecans, so that’s what I keep around. Also, I didn’t have buttermilk and didn’t want to buy some just for this, so I used 1/4 cup of whole milk with a bit of lemon juice squeezed in.)

Rocky Road Brownies

  • 1/2 cup butter
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup miniature marshmallows
  • 1 cup coarsely chopped pecans
  • 1 cup semi-sweet chocolate chips

Preheat oven to 350. Butter an 8-inch square pan. (If you have parchment paper, I like to make a sling by lining the pan with a piece of parchment large enough to create overhang outside of the pan.)

In a pot over low heat, combine butter and cocoa, stirring constantly until smooth. Remove from heat and stir in sugar, flour, buttermilk, egg and vanilla. Mix until smooth. Spread evenly in the pan. Bake 25 minutes or until center feels dry. Do not overbake. Remove from oven, sprinkle with marshmallows, pecans and chocolate chips. Return to oven 3 to 5 minutes or just until topping is slightly melted.

Cool in pan on wire rack. Cut into squares.

Juice of a Few Flowers

Last year was one of celebrations: plenty of new babies and a wedding or two.

That, inevitably, meant many a shower.

Some involved sipping tea out of dainty china cups, others a glass of wine or two, perhaps a tipple of Champagne.

This year is gearing up to be slightly slower showerwise. No weddings on the calendar and only a few friends expecting to add to their families.

Which is too bad, because I’ve just discovered a lovely multi-purpose cocktail.

Juice of a Few Flowers

It’s a drink with a tart citrus punch and a nice kick of vodka. An ice-cold glass, a sugared rim, a sprig of mint.

It’s downright civilized.

So, it’s no surprise then that Juice of a Few Flowers was apparently created in the 1920s by a couple said to give glamorous parties in the East Hamptons.

The original version used gin, but Barefoot Contessa Ina Garten, in her book Back to Basics (Clarkson Potter, $40), has updated the recipe to use vodka.

She notes, though, Gerald Murphy often mixed up the drink without alcohol, pouring it into martini glasses and serving them to the children.

And that makes it a great mocktail for mothers-to-be.

Shower guests and the guest of honour can all sip (relatively) the same thing.

With puckery grapefruit and tart lemon and lime juices, this drink could head toward sour territory, but it’s mellowed by the addition of sweet orange juice, then tempered further with the sugared rim.

Shaken until ice cold (freeze the martini glasses in advance to keep it even further chilled), the drink is smooth and oh-so sippable.

So much so that I don’t think I’ll be waiting for a shower or other celebration to be pulling out this recipe again.

Citrus

Juice of a Few Flowers II

Juice of a Few Flowers

Ina Garten notes if your juicer doesn’t strain the juice, use a sieve to remove the pulp, otherwise it will clog the holes of the cocktail shaker.

  • 1/2 cup (125 mL) freshly squeezed orange juice (2 oranges)
  • 1/2 cup (125 mL) freshly squeezed pink grapefruit juice (1 grapefruit)
  • 1/4 cup (50 mL) freshly squeezed lemon juice (1 lemon)
  • 1/4 cup (50 mL) freshly squeezed lime juice (2 limes)
  • 1 cup (250 mL) vodka
  • extra lemon juice
  • granulated sugar
  • fresh mint sprigs

Combine the orange juice, grapefruit juice, lemon juice, lime juice and vodka in a pitcher.

Dip the rims of 4 martini glasses first in a dish of lemon juice and then in a dish with sugar. Set aside to dry.

Pour the cocktail mix into the glasses, garnish with mint and serve.

This story first appeared in the Real Life section in the Calgary Herald. For more delicious recipes, visit CalgaryHerald.com/life.