I was just at Lake Tahoe this past weekend with my family and DB, and it’s crazy to think how much of a different lifestyle it is. I only live about three hours away from Tahoe, but the amount of snow they get is incredible.
I’ve lived in Southern California for 24 years of my life, so I have no idea what it means to wake up early to de-ice your windshield, shovel the driveway, or put on chains.
The closest experience in SoCal that I ever got to snow was hail. Let me tell you, those things are definitely not the same. Instead of little snow flurries nestling upon your nose, you get mini cue balls aiming for your eyeballs and denting your cars.
I used to think that I’d love to retire to Lake Tahoe when I’m older, but this past weekend made me change my mind. I’m terrified of driving on a road where one side says “Caution for falling rocks” and the other side says “Caution for 4000 feet cliff.” That’s pretty much the only way to get in and out of Tahoe, too.
Not only that, but snow makes everything so dang dirty. Sure, it looks pretty when it’s freshly fallen, but after a couple of days with no snow, everything turns black and runny.
Snow gets everywhere— your house, your car, your shoes. Once it melts, you’ve got water everywhere. It’s truly a pain to deal with.
All in all, I still love going to Tahoe for a week or two out of the year. Nothing beats the view, the people, and the experience. Just as long as I’m not stuck there, I’m a happy camper.
The best part about snow is having lots of desserts to enjoy the serenity. These brownies would go great with a cup of hot cocoa, cause you know, you can never have enough chocolate.
I thought the cereal would get soggy from baking, but the puppy chow pretty much kept its consistency. The brownies have a nice fudgy texture and create a wonderful base for the puppy chow. Don’t skimp on the powdered sugar; it completes the look and the taste. These brownies are another winner in my book and I’ll be making them again throughout the year.
Recipe From Sugar Plum and makes about 16 brownies.
Ingredients
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 1 3/4 cups semisweet chocolate chips, divided use
- 3 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 3/4 cup all purpose flour
- 3 tablespoons creamy peanut butter + 2 tablespoons
- 2 cups rice chex cereal
- Confectioners' sugar
Directions
- Preheat oven to 350 degrees F. Grease a 8x8 pan.
- In a small saucepan over medium heat, completely melt the butter. Add in the sugar, stirring constantly, and bring to a boil.
- Remove pan from heat and stir in 1 cup chocolate chips until melted and smooth. Let cool for 5 minutes.
- Beat together eggs and chocolate-butter mixture for 8 minutes, or until well combined and doubled in volume.
- Turn the mixer speed to low and carefully mix in baking soda, baking powder, salt and cocoa powder.
- Add in flour and 1/2 cup chocolate chips until just combined. Evenly spread batter in pan.
- Using a butter knife, swirl 3 tablespoons peanut butter through batter. Bake 10 minutes.
- Meanwhile, prepare the puppy chow: Melt together the remaining 1/3 cup chocolate chips and 2 tablespoons peanut butter in a saucepan over low heat.
- Once that is completely melted and smooth, carefully fold in cereal until well coated.
- Place cereal on top of brownies. Lightly cover pan with foil.
- Put the pan back into the oven for an additional 20 minutes, or until well risen and set. Cool completely on a wire rack. Dust with confectioners' sugar.
