Rocky-Road Bars

This week the weather was dark ad raining, so instantly I decided to make a nice comfort food. I decided to make Rocky-Road Bars. This recipe is so scrumptious and relatively easy to make.  


Here is the recipe:
 Rocky Road Bars
1 cup of butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 large eggs
1 2/3 cup flour
1/3 cup of cocoa powder
3 cups of chocolate chips
1 cup roasted salted whole almonds-chopped
1 cup mini marshmallows


Preheat the oven to 350 and grease a 9x13-inch pan. Cream the butter with the sugars, baking powder, salt and vanilla. Then beat in the eggs. Lastly stir in the flour, cocoa, the almonds and two cups of chocolate chips. 


Pat the dough into the pan and bake for about 15 minutes or until the edges are set and center is still soft. Then add additional chips and the marshmallows to the top of the bars. 


The recipe says to place back in the oven for three minutes to soften the marshmallows but I feel that it needs more like six minutes.

Side Notes: I would not go out and buy special mini marshmallows for this recipe. I used some leftover snowman marshmallows from this winter, just use what you have. 

This recipe is a total crowd pleaser- I mean how could it not be! I mean I could not even get a picture of the bars before someone had to take some. Try these soon!

Black and Bleu Potato Salad

Now that it is starting to get warm outside and the sun is out my longer I feel like making summer-time food. Which for me that is picnic and barbecue food.
 So this past weekend I thought it would be good to make some potato salad. Now I am not the biggest fan of potato salad but my fiance is. Well let's be honest here, he is obsessed with anything from that realm from coleslaw to pasta salad to potato salad. He may just be obsessed with mayo.
But back to the potato salad. I feel like potato salad is one of those things that an exact recipe does not work. I mean everyone has their  own idea of what is needed to go in to make the perfect salad but they vary so drastically and people seem to be very opinionated on the matter. Since I am not the biggest fan of potato salad I decided to mess with the original and make a Black & Bleu Potato Salad with bleu cheese and bacon. Go big or go home, right?

This recipe did not have exact measurements-I played it by pretty fast and loose. 

Here is the general idea of what I did to make my salad-I started by I cubing up some Yukon gold potatoes (what I had leftover from St. Patrick's Day-lets say half of a bag) and boiled them until they were super soft. I chose to not peal them because I enjoy the taste and the look of the potato skins. You can peal them if that is what you prefer. 

Once I had boiled my potatoes, I let them cool off in the sink while running cold water over them.

Once the potatoes had cooled, I added 3 to 4 large "glops" of Miracle Whip. Now I know the debate between mayo or miracle whip is very controversial-use what you like best. After all you will be the one eating it!

Then I added about a 1/2 cup of horseradish sauce, 1/2 cup of bleu cheese, and 1/2 cup of crumbled, crispy bacon.

Side Note: I cooked my bacon in the oven. This is a just an easy, mess free way to crisp up your bacon. I mean even Rachel Ray does this.

This recipe can easily be tweaked to just how you like your potato salad-that is the beauty of it.

I served my potato salad with London Broil because I love steak. So enjoy your potato salad and the warm weather. Keep an eye out for future summer-time recipes.