Friday, December 30, 2016

December 30, 2016

My Dear Friends;
I will return to posting on my blog on January 18.  Hope to have much new items of interest.  Thank you for stopping by!  Donna

Thursday, December 29, 2016

Whole Grain Buttermilk Pancakes

This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar, adding fiber while cutting calories, fat and sugar. Be sure to let the batter rest before griddling the flapjacks. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender. See the variations at the bottom of the recipe for five quick and easy toppers for these pancakes.
1 1/2 cups white whole-wheat flour*
teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
large egg
1 1/2 cups buttermilk or sour milk**
tablespoons canola oil
tablespoon sugar
teaspoon vanilla

  1. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. In a medium mixing bowl, whisk together egg, buttermilk, oil, sugar and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. (Do not overmix.) Let the batter sit, without stirring, for 10 to 15 minutes.
  2. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure about 1/4 cup batter for each pancake and pour onto the skillet. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
  • Gooey Chocolate Orange and Cream In a small saucepan, heat orange marmalade over low heat, stirring until it is smooth and warm. Spoon marmalade over pancakes. Top with semisweet chocolate pieces, whipped cream and orange zest.


  • Lemony Blackberry and Goat Cheese In a small saucepan, heat blackberry syrup and fresh or frozen blackberries over low heat until syrup is warm and berries are slightly softened. Spoon over morsels of soft goat cheese (chevre) and lemon zest.


  • Peach-Almond Maple Syrup In a small saucepan, heat maple syrup and chopped, peeled peaches over low heat until syrup is warm. (If you use frozen peaches, you will need to thaw them slightly before chopping them.) Spoon over pancakes. Top with toasted sliced almonds.


  • Rummy Banana-Pecan In a small saucepan, melt butter and brown sugar over low heat, stirring until combined. Stir in sliced banana and cook until heated through. Add a splash of rum or rum flavoring. Spoon over pancakes and top with toasted coarsely chopped pecans.


  • Sweet Apple-Bacon In a skillet, fry bacon over medium heat until crisp; remove from pan. Discard drippings but do not wipe out pan. Add thinly sliced apple to the pan; cook over medium heat. Stir in cinnamon and brown sugar. Spoon apples over pancakes; top with crumbled bacon.


  • * White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.


  • ** No buttermilk? You can make sour milk as a substitute: Combine 1 tablespoon lemon juice or vinegar and enough nonfat milk to make 1 cup; let stand for 10 minutes.

make ahead tip

  •  The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen, airtight in a single layer, for up to 3 months. Reheat in the microwave or oven.

Wednesday, December 28, 2016

Chocolate Dream Crackle Cookie

Always a favorite cookie!  
Try substituting crushed candy canes for 1/2 cup of the chocolate chips. Also, try freezing the cookie balls before baking.  Thaw and then roll in powdered sugar before baking.

Makes 48.
1/2 cup unsalted butter
1 1/3 cups sugar
4 large eggs 
2 tsp. vanilla
4 oz. unsweetened chocolate, melted
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups semisweet chocolate chips
1 cup sifted powdered sugar
1. Beat butter and sugar with mixer until fluffy.  Add eggs, one at a time, beating well after each addition; add the vanilla.  Add melted, cooled chocolate and beat until well blended.  
2. Whisk together flour, baking powder and salt and add to batter, beating to mix well.  Stir in chocolate chips.  Cover and refrigerate 1 hour or longer to firm up dough.
3. Preheat oven to 350°F.  Shape dough into 48 (1 1/4 inch) balls.  Roll balls in powered sugar to coat.  Place balls 2 inches apart on parchment-lined baking sheets and bake 9 minutes.  

Do not over bake.  Cookies will be soft, but will firm up as they cool.  Cool 2 minutes on pans, then remove to rack to cool completely.

Tuesday, December 27, 2016

Creamed Corn

Creamed Corn
2 Packs 20 oz. Frozen Corn
8 oz. Whipping Cream
8 oz. Whole Milk
1 teaspoon Salt
1/4 teaspoon MSG or Accent
4 Tablespoons Sugar
Pinch White Pepper or Cayenne
2 Tablespoons  Melted butter
2 Tablespoons Flour

Add all ingredients except butter and flour and bring to a boil; simmer 5 minutes.  Blend butter with flout in separate bowl then add to corn mixture.  Put in baking dish and sprinkle with fresh Parmesan cheese.  Bake under broiler until golden brown.  Serve immediately.

Monday, December 26, 2016

Pecan Shortbread Cookies

Pecan Shortbread Cookies

Serves: 24 cookies
2 ½ cups blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped
5 tablespoons honey or agave nectar
½ cup salted butter, or palm shortening , melted
1 tablespoon vanilla extract

Directions:In a large bowl combine almond flour, salt, baking soda, and pecans.

In a small bowl, mix honey, butter, and vanilla
Mix wet ingredients into dry ingredients.

Place dough in center of a piece of parchment paper
Form into a log approximately 2½ inches in diameter
Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices.

Place slices on a parchment lined baking sheet
Bake at 350° until lightly golden, 7-10 minutes.

Cool for 1 hour

Sunday, December 25, 2016

Yorkshire Pudding

3 large eggs
¾ cup/165 grams whole milk
¾ cup/115 grams all-purpose flour
¾ teaspoon/5 grams kosher salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter

Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

Saturday, December 24, 2016

Smashed Root Vegetables

1 pound sweet potatoes, cut into 1-inch pieces
1 pound parsnips, cut into ½-inch pieces
8 ounces celery root, cut into ½-inch pieces
1 clove garlic, smashed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 large shallots, sliced into thin rings
2 tablespoons fresh rosemary leaves (from about 2 sprigs)
Freshly ground black pepper, for serving 

Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, 15 to 20 minutes. Scoop out and reserve 1 cup of the cooking liquid before you drain the vegetables. 

Return the vegetables to the pot and mash with a potato masher. Add ½ cup of the cooking liquid and the salt and mash together. Add more of the liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl. 

In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until caramelized, 3 to 4 minutes. Add the rosemary and cook until crisp, about 45 seconds more. Scatter over the vegetables and top with pepper. 

Friday, December 23, 2016

Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad
YIELD: 8-10
 PREP TIME: 15 miutes
 TOTAL TIME: 15 minutes
Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix with green and purple cabbage with a tiny bit of carrots.
  • 2 small bags of coleslaw mix (about 12 cups)
  • 4 cups rotisserie chicken, finely chopped
  • 1 1/2 cups toasted sliced almonds (or cashews)
  • 1 1/2 cup dried cranberries (I used Orange Cranberries from Trader Joe’s)
  • 3/4 cup red onion, finely diced
  • 1 cup sesame sticks (found in the bulk aisle at grocery store - optional)
  • 1 1/2 cups chopped cilantro
  • 1/4 cup black sesame seeds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. low-sodium soy sauce
  • 2 cloves garlic, chopped
  • 2 Tbsp. honey or brown sugar
  • 2 Tbsp. minced ginger
  • 1 tsp. toasted sesame oil
Directions:Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.

Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 2 tablespoons of water. Process until smooth.

Lightly pour the dressing over the salad mixture and toss; serve.

Thursday, December 22, 2016

Asparagus-Zucchini Frittati

Asparagus-Zucchini Frittati
Crisp-tender asparagus and zucchini bring color to this crowd-pleasing breakfast casserole. Each serving only has 84 calories and 2 grams of fat.
Nonstick cooking spray
12 ounces fresh asparagus or one 9- or 10-ounce package frozen cut asparagus
1 small yellow sweet pepper, cut into 1/4-inch-wide strips
1/2 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
1/3 cup chopped onion
1/4 cup chopped bottled roasted red sweet peppers, drained
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
1/2 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
3/4 teaspoon salt
1/4-1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 -4 tablespoons finely shredded Parmesan cheese
Fresh dill sprigs (optional)

Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.

In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.

In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.

Wednesday, December 21, 2016

Date, Pecan and Coconut Cookies

Date Pecan and Coconut Cookies
This recipe was a winner at the National Date Festival in Indio, CA.  It is definitely a winner!
2 cups pitted dates, chopped
2 cups pecans, chopped and toasted
2 cups coconut, shredded.  I prefer the unsweetened
1 cup condensed milk, sweetened

Mix together all ingredients until thoroughly combined.  Drop by spoonful onto non-stick or greased and floured sheet.  Bake at 350 until lightly browned about 10 minutes or more.

Tuesday, December 20, 2016

Caramel Heavenlies

Caramel Heavenlies
12 graham cracker rectangles
2 cups tiny marshmallows
3/4 cup salted butter, cut up
(or use unsalted butter and 1/4 tsp. salt) 

3/4 cup brown sugar
1 tsp. ground cinnamon 
1 tsp. vanilla
1 cup sliced amonds
1 cup flaked coconut
Makes 30.

Preheat oven to 350°. Line a 15x10x1-inch baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. 

Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.

In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 to 3 minutes. Remove from heat; stir in vanilla.

Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. 

Bake 10-14 minutes or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.

Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.

Monday, December 19, 2016

Candy Cane Cookie Bars

Candy Cane Cookie Bars
1 cup unsalted butter
3/4 cup sifted powdered sugar 

2 egg yolks
2 1/4 cups flour

Peppermint Frosting:
1/2 cup unsalted butter,
3 cups sifted powdered sugar
1/3 cup milk
1/2 tsp. peppermint extract
2 drops pink food coloring (optional) 

5 candy canes, crushed
Makes 24 bars.

Preheat oven to 350 degrees. 

Spray a 9 x 13 inc pan with nonstick spray and line bottom with parchment paper, cut to fit.

With a mixer beat together the butter, powdered sugar and salt. Add the yolks and mix well. Add the flour and mix until the dough comes together. 

Press dough evenly into the prepared pan and bake for 12 minutes. 

Remove and cool completely on a rack.

For the frosting, combine all ingredients into the bowl of a mixer and whip until fluffy. Spread frosting evenly over the cool cookie dough and immediately sprinkle with crushed candy canes. 

Freeze to set he frosting for 30 minutes and then cut into bars. Remove to a platter and serve.

Sunday, December 18, 2016

Cola Ribs

Cola Ribs

What You’ll Need: 

  • 2 racks pork ribs
  • 2 cups cola
  • 1 tbsp salt
  • 2 tbsp honey
  • 5 tbsp ketchup
  • 3 tbsp worcestershire sauce
  • 3 tbsp mustard
  • 2 tbsp cider vinegar
  • 6 baby corn cobettes
  • salt, pepper and cayenn

How You Make It: 

  1. Pop your ribs in a baking dish and cover with cola and salt. Bake for 2 hours at 170°C.
  2. Meanwhile, heat together your mustard, cider vinegar, worcestershire sauce, ketchup and honey until nicely thick and bubbling.
  3. Place your cooked ribs on a large baking tray and brush with the sauce. Lay the cobettes around it and season with salt and pepper.
  4. Grill for 15 minutes, turning the cobettes from time to time to ensure even charring.
  5. Dig in!

Saturday, December 17, 2016

Neiman Marcus Dip

Neiman Marcus Dip
5 minutes to prepare serves

1 cup cheddar cheese, grated
1/2 cup mayonnaise
1/4 cup slivered almonds
1/4 cup green onions, finely chopped
1 package real bacon bits (or 6 slices bacon, cooked and crumbled)
Ritz crackers or fritos

In a large bowl, stir together cheddar cheese, mayonnaise, almonds, green onions and bacon together until evenly incorporated. 

Refrigerate dip for at least 30 minutes, or until chilled.
Serve with ritz crackers or corn chips. Enjoy!

  1. In a large bowl, stir together cheddar cheese, mayonnaise, almonds, green onions and bacon together until evenly incorporated. 
  2. Refrigerate dip for at least 30 minutes, or until chilled. 
  3. Serve with ritz crackers or corn chips. Enjoy!

Friday, December 16, 2016

Cheese Blintz

Golden brown and delicate, the blintzes from JBF America's Classics Award–winning restaurant Barney Greengrass are filled with lightly sweetened farmer cheese, a pot cheese with a soft but crumbly consistency that’s often used in eastern European cooking. If you can’t find farmer cheese in a store, you can make your own by pressing cottage cheese in cheesecloth overnight to remove the moisture. Ricotta or fromage blanc can also be substituted. Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month. If frying the blintzes from frozen, do not thaw before cooking.


4 large eggs
1 cup all-purpose flour
½ cup milk
½ teaspoon kosher salt
¼ cup (½ stick) unsalted butter, melted, for frying
1 pound farmer cheese
½ cup sugar
1 extra-large egg
2 teaspoons vanilla extract
Sour cream, for serving (optional)
Fruit preserves, for serving (optional)


To make the crêpes: Combine the eggs, flour, ½ cup water, the milk, and the salt in a medium bowl and whisk until foamy. Cover and transfer to the refrigerator and let rest for 6 hours or overnight. Remove from the fridge 30 minutes before using to bring to room temperature.
Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat and lightly brush with some of the melted butter. (Reserve the remaining melted butter for frying the blintzes.) Pour ¼ cup of the egg mixture into the pan, swirling it around to coat the bottom evenly and pouring off any excess to leave a thin layer.
Cook for 30 to 45 seconds to let the crêpe batter set and begin to brown. Use a spatula to loosen the crêpe from the pan and flip it (you may need to use your fingers to flip the crêpe; take care when doing so to avoid burning yourself). Allow the crêpe to cook on the other side for 15 seconds more. Remove immediately and transfer to a plate. The crêpes should be lightly browned but still soft and pliable.
Repeat until all the batter is used, stacking the crêpes as you go and covering the stack of crêpes with a towel to prevent them from drying out. There should be about a dozen crêpes. If not using the crêpes right away, keep wrapped in the refrigerator for up to 2 days.
To make the filling: In a large bowl, stir together the cheese, sugar, egg, and vanilla.
To assemble the blintzes: Place a crêpe on a work surface. Place a heaping tablespoon of the cheese filling in the center and fold the bottom edge up to cover the filling. Fold each of the sides in toward the center, enclosing the filling, then roll the crêpe up and over, tucking the edges in, to form a blintz, leaving the seam side down. Repeat with the remaining crêpes and filling.
Heat a large skillet over medium heat. Working in batches, brush the skillet liberally with the remaining melted butter and cook the blintzes until brown on both sides, about 2 minutes per side. Serve with sour cream or fruit preserves.

Thursday, December 15, 2016


Kolacky-Polish Christmas Cookies.
Yield: about 2-1/2 dozen cookies
1/2 cup (1 stick = 4 ounces) butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
fruit preserves (raspberry, pineapple, cherry)

Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm.

Preheat oven to 375*F. 

Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. 

Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely.

Wednesday, December 14, 2016

Garlicky Shrimp Pasta

10 oz. penne
3 tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 tbsp. chopped fresh parsley
2 tbsp. all-purpose flour
3/4 c. milk
1/4 c. low-sodium chicken broth
1 c. shredded mozzarella
1/4 c. plus 2 tablespoons shredded Parmesan
Freshly ground black pepper

2 large tomatoes, chopped (about 1 cup)

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.

Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)

Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).

Garnish with remaining tablespoon parsley and serve.

Monday, December 12, 2016

Low-fat Gingerbread Cookies

                        Low-fat Gingerbread Cookies 
In these cookies, applesauce adds moisture and flavor. Adding minced candied ginger is a nice surprise. Chopped dried cranberries add a festive garnish. These can be made in advance and kept refrigerated until ready to serve. Sprinkle with the cranberries right before serving. 

1 egg
1⁄2 cup unsweetened applesauce
1⁄4 cup brown sugar
1 tablespoon molasses
11⁄2 cups whole wheat flour
1⁄2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons pumpkin pie spice
2 tablespoons minced candied ginger (optional)
1 lemon, zested and juiced
1⁄2 cup powdered sugar

2 tablespoons dried cranberries, chopped
Preheat the oven to 350 degrees.

Beat the egg in a large bowl, then add the applesauce, brown sugar and molasses. 

Mix the whole wheat flour, baking soda, ginger and pumpkin pie spice together in a bowl and add to
the applesauce mixture. 

Fold in the candied ginger, if using and lemon

Bake on parchment-lined baking sheets for 10 to12 minutes until cookies are still soft but baked through. 

Allow to cool completely. 

Make a lemon glaze by mixing the lemon juice with
the powdered sugar. Drizzle cooled cookies with the glaze and sprinkle with dried cranberries. Makes 24 cookies.

Sunday, December 11, 2016

Mississippi Mud Brownies With Marshmallow And Chocolate Glaze

Mississippi Mud Brownies With 
Marshmallow And Chocolate Glaze
Makes 24.
6 oz. unsweetened chocolate, chopped 1 cup unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder

1/2 tsp. salt
3 cups sugar
5 large eggs
3/4 cup chopped lightly toasted pecans

3/4 cup marshmallow crème
2 oz. semisweet chocolate, finely chopped Vanilla ice cream

1. Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with aluminum foil, allowing excess to overhand edges. Spray foil with nonstick spray. In a medium bowl whisk together the flour, cocoa and salt; set aside.

2. Melt chocolate and butter in a large glass bowl in the microwave on HIGH power, 2 minutes, stirring after 1 minute. Whisk in sugar and then whisk in eggs, 1 at a time. Stir in flour mixture until no streaks remain. Fold in pecans.

3. Scrape batter into prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in center comes out with a few wet crumbs attacheddo not overbake. Transfer pan to a wire rack.

4. Spoon marshmallow crème over hot brownies and let sit until softened, about 1 minute. Meanwhile, place chopped semisweet chocolate in a small dish and microwave on HIGH power for 45 seconds; stir and microwave for 30 seconds longer or as necessary to melt.

5. Spread marshmallow crème evenly over brownies and then drizzle with melted chocolate to create a decorative pattern. Cool brownies in pan for at least 2 hours. Using foil lift brownies from pan and cut into 2 inch squares. Serve with vanilla ice cream.