So, I recently left a job after more than two-and-a-half years for greener pastures.  I’m excited about the type of work, pay scale, etc. – but am I ever going to miss the people at my old job!  Everybody was so sweet to me on my last day: one girl brought me a cinnamon roll/croissant hybrid from Starbucks to have with my morning coffee, and later that afternoon my boss took me out for a donut glut (lookin’ at you, root beer glaze!).  By the end of the day, I felt admittedly a little unwell and rather full of pastry, but also loved.  And so because food obviously equals love, I wanted to bake a little something over the weekend and do a desk-drop Monday morning for some of my nearest and dearest.  (This isn’t quite as creepy and stalker-ish as it sounds; I’m still working in the same building, so no security guards had to be alerted to escort me from the premises.)  I had mulled over margarita cupcakes, or faux-Hostess cupcakes, but didn’t want to lug six individual cupcake boxes around.  But ah, the Marshmallow Crunch Brownie Bars from the Brown Eyed Baker sounded like a winner.

I did have my reservations, as I’ve had mixed results with some of her recipes in the past.  My solution?  I used my own fail-proof brownie recipe for the base before proceeding as directed.

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(Hot tip, kids: always, always line bar-cookie pans with aluminum foil before greasing, and cleanup will be a snap.)

After all, if I could nail the brownie part, how hard could it be to sprinkle marshmallows and melt some chocolate and peanut butter together?

The answer: just a little harder than I thought.  I had expected the marshmallows to melt into an even layer rather than just puff up (it’s been a long time since I’ve microwaved a Peep, okay?), and they created a bit of a retaining wall for my crispy chocolate mixture.  My test audience was obviously going to be sampling squares from the centre.

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I didn’t get quite the perfectly delineated layers seen in her photos, but aesthetics aside, it’s not a big deal.  These are moist and fudgy, and surprisingly neat to eat.  (And trust me on that.  I hate getting my fingers sticky, so if I can eat these and not immediately freak out, anyone can.)

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All packaged up and ready to go!

These are seriously easy and tasty, and would make a wonderful addition to a potluck or bake sale.  My afternoon was filled with IMs from my peeps squealing over the fudginess.

Happy Monday, and thanks for looking! 🙂

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So, recently I had been part of a project at work informally known as the “Blackout Blitz”.  In all fairness, its name comes from its ties to production quotas and inter-departmental deadlines; however, from the very beginning, it made me think simultaneously of the Blitz of WWII and of the blackout drills held during the war.  Hardly unusual, given the name.

(This raises an important question: why do so many people glorify the WWII era?  I do it, too, but why?  I’m perfectly able to wear oxfords and listen to big band music today, but without all the hassles of rationing, polio, wartime casualties, the marginalization of women and minorities…  I can only chalk it up to there being a heckuva spin doctor there somewhere, who made the whole damned thing seem so glamourous and wholesome.  And, let’s face it, the Bomb Girls of the eponymous television series seemed to know how to make a blackout drill a real gas.)

Needless to say, by the time my mom’s birthday was approaching, I had blackouts and blitzes on the brain, and so it shouldn’t come as a surprise that for her cake, I decided to duplicate Ebinger’s Bakery’s famous Brooklyn Blackout Cake.

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I turned to Chloe Coscarelli’s Chloe’s Vegan Desserts for the basic how-to and for the killer chocolate pudding to slather between layers and all over the outside – and was I ever excited when the mixture smoothed and thickened exactly as it was supposed to! – but deferred to Vegan Cupcakes Take Over the World for the cake portion.  Their Basic Chocolate Cupcake recipe is moist and foolproof, and with the addition of black cocoa powder to make it extra-dark and rich, there was no going wrong.

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I was concerned that the step of pulsing part of the cake in the food processor to make crumbs to be sprinkled on top would detract somehow from the finished product, but au contraire!  They only add to the chocolatey goodness.

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Moist chocolate cake sandwiching rich chocolate pudding?  Sign me up!

Thanks for looking! 🙂