It’s finally that time of the year. The weather finally got a clue and cooled down. I was super giddy about it all, until I remembered that my allergies usually hate weather changes. Let’s just say that I raided the grocery store today, and amongst the things in my cart were Mucinex, zinc drops, vitamin C, Benadryl & Reese’s cups. Priorities, people!
One of the great things about the weather cooling down is that I just want to bake up a storm. I naturally purchase more butter, flour, sugar and eggs. I already have a stockpile of chocolate chips & random candies to mix into baked goodies, so I don’t have to go to the store when the urge to bake strikes. I also really crave comfort foods, like pot roast, gumbo and chili.
Recently, I was asked if I wanted to review a copy of Southern Living’s new book “No Taste Like Home”, which was released yesterday.
As a fan of Southern Living, I couldn’t say no, and with Southern Living being known for the typical Southern, comforting recipes, it was perfect timing with the weather cooling down. This book basically highlights recipes from different regions of the South, including:
- The Heart of Dixie
- Cajun Country
- Big, Bold Texas
- The Piedmont & the Mountains
- The Bluegrass, Bourbon & Barbecue Trail
- The Coastal South
Basically, if you’re from the South, there’s a good chance that you’ll see some familiar hometown recipes. If you’re not from the South, you’ll probably want to start cooking from this book immediately to introduce yourself to some amazing Southern fare.
When I got the book in my hands, I immediately had to skim through it with my sticky note pad handy to bookmark recipes that caught my eye. Let’s just say that the copy I have is full of sticky notes. So many wonderful recipes, and the photos are just lovely. I typically would have first made a recipe from the “Cajun Country” (Louisiana) chapter, but this recipe, from “The Heart of Dixie” (Georgia, Alabama, Mississippi) chapter was just pulling me in. Rich chocolate brownies with peanut butter batter swirled in, topped with melted, gooey marshmallows, peanuts and a decadent chocolate frosting. I mean…c’mon. How could I not?
Do I even have to say that they were beyond delicious? Oh my gosh…insanely good! You will definitely want a glass of milk (or heck, a scoop of ice cream) handy for these, though. They’re definitely indulgent, and while there’s a few steps involved, they are just completely worth it. I promise!
Now, of course I wouldn’t gush about this book without sharing some of the love! The wonderful folks at Southern Living/YC Media are offering a lucky Nifty Foodie reader a copy of this book. To enter the giveaway, just check out the Rafflecopter widget below! a Rafflecopter giveaway Note: This giveaway is open to readers in the continental US only. Entries will be accepted until October 23rd at 12:00am (central standard time). Winner will be emailed (make sure you leave an email address in the form), and will have 48 hours to respond or another winner will be chosen.
Disclaimer: I was sent a complimentary copy of “No Taste Like Home” for a fair and honest review. Southern Living/YC Media is also supplying a copy of the same book for the giveaway. All opinions are 100% my own.
Peanut Butter Mississippi Mud Brownies
Source: Southern Living’s “No Taste Like Home”
For the brownies:
- 4 oz. unsweetened chocolate baking squares
- 1 1/3 cups unsalted butter, softened and divided
- 2 1/2 cups granulated sugar, divided
- 4 large eggs
- 2 cups all-purpose flour, divided
- 1 tsp. vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1 tsp. baking powder
- 3 cups miniature marshmallows
- 1 1/2 cups lightly salted roasted peanuts
For the frosting:
- 1/4 cup unsalted butter
- 3 tbsp. unsweetened cocoa powder
- 3 tbsp. milk
- 2 cups confectioners’ sugar
- 1/2 tsp. vanilla extract
- Preheat the oven to 350 degrees F, and grease/flour a 9×13 inch pan. Set the pan aside. In a microwave safe bowl, microwave the chocolate baking squares at medium (50% power) in 30 second intervals for about 1 1/2 minutes , or until melted and smooth.
- In the bowl of a stand mixer, beat 1 cup of the butter and 2 cups of the granulated sugar on medium speed for about 2-3 minutes, until light and fluffy. Add in the 4 eggs, one at a time, mixing each egg in until it’s just incorporated. Add in the melted chocolate, beating until the mixture is just blended. Turn the mixer on low, and add 1 cup of the flour. Mix the batter until just blended. With a spatula, spread half of the brownie batter into the 9×13 inch pan.
- With a clean bowl, mix on medium speed the peanut butter, brown sugar, the last 1/3 cup butter and the last 1/2 cup of granulated sugar for about 2-3 minutes, until light and fluffy. Add in the 2 eggs, one at a time, mixing each egg in until it’s just incorporated. In a separate bowl, whisk together the remaining 1 cup flour and the baking powder. With the mixer on low, add in the flour mixture, mixing until just incorporated.
- Spoon dollops of the peanut butter mixture over the brownie batter in the pan. Then, top the peanut butter mixture with the rest of the brownie batter, and swirl everything together with a butter knife (making sure the brownie batter is a fairly even thickness).
- Bake the brownies for 45-55 minutes, or until a toothpick or cake tester inserted into the center of the brownies comes out with a few crumbs. Be careful not to over-bake these. Remove the pan from the oven, and immediately top the brownies with an even layer of the mini marshmallows and peanuts.
- While the brownies are cooling, make the chocolate frosting. In a medium sized saucepan, add the butter, cocoa powder and milk. Cook the mixture over medium heat, stirring constantly, for about 4 minutes or until the mixture thickens. Remove the pan from heat and immediately add in the confectioners’ sugar, as well as the vanilla extract, whisking until smooth. Immediately drizzle the frosting liberally over the brownies. Allow the brownies to fully cool before serving.