First, a shout out to my awesome cousin Derek and his cute family for loaning us their old TV antenna so we can watch the Olympics. It is pretty amazing. We got to have dinner with them and my cousin, Jake, on Sunday. Good catch-up time!
The dessert I made actually turned out really good. Easy too!
Recipe is included at the bottom.
My job search continues. I was sad to turn down a job offer I received but after lots of prayer and talking to people, I just knew it wasn't what I was supposed to do.
But here's what I wore including a skirt from my NYC trip and my wedding shoes :)
So the job search continues still.
Luv, Lindsay
Chocolate Dream Bars:
(Adapted from a recipe by
Peggy)
Ingredients:
1 package chocolate cake mix (I used devil's food)
1 egg
1/2 cup vegetable oil
1 (14-ounce) can sweetened condensed milk
1 cup (6-ounces) semi-sweet chocolate chips (I only used 3/4 cup and it was great)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
.
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.
Empty cake mix into a very large bowl and make a well in the center. Pour the egg and oil into the well. Using a mixer on medium speed, blend until the mixture is combined to a crumbly texture (like wet dirt). Remove 1 cup of the mixture and set aside for use later in the recipe.
Pour remaining crumb mixture into the bottom of the foil-lined baking pan. Press firmly into an even layer.
In a small saucepan, bring the sweetened condensed milk slowly to a simmer. Turn off heat and immediately stir in chocolate chips, vanilla extract, and salt. Stir until chocolate is melted and all is combined. Pour chocolate mixture evenly over the crumb layer in the pan.
Sprinkle reserved 1 cup of chocolate crumb mixture evenly over the fudge layer.
Bake about 25 minutes until the edges are firm. Place on a rack and let cool completely before adding the frosting.
I had some leftover canned frosting that I needed to use up so I whipped it with some cream cheese and powdered sugar to make my frosting but you can use whatever thick buttercream/cream cheese frosting you want. Just make sure it's not runny.
Pour into a zip-top plastic bag, press out all the air, and seal. Snip a very tiny bit of the corner from the bottom of the bag. Use as a pastry bag to drizzle frosting in a decorative pattern over the top of the brownie dream bars. Let brownies sit at room temperature for about an hour before cutting to let the frosting firm up.
