Lovin' From the Oven

S’mores Brownies

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Yesterday, I went on a glorious wine tasting trip with some Boalties. It’s such a blessing to be living so close to the city, college life, suburbs, mountains, AND wine central! Just a hop, skip, and a jump and we can be in any of those places in a heartbeat.

Speaking of hop, skip, and a jump.. I was actually reminded of those phrases when I interviewed with a flight company. And guess what… I GOT THE JOB! Well, I was invited to training, meaning I have to pass all the tests before I’m considered an in-flight team member aka flight attendant. Can you believe it?! I’m more than ecstatic!! I’ll be starting training on the 1st.

To celebrate the good news, I’m sharing a good recipe. Everybody loves s’mores and brownies, so combining the two together only makes sense. Using the boxed mix makes the recipe easier, but the doctored up part makes it look especially homemade! You can sub the boxed mix for your favorite from-scratch brownie recipe if you wish, but it isn’t necessary.

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S’mores Brownies

Ingredients

  • 1/2 cup (1 stick) melted butter
  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1/2 tsp of cinnamon
  • pinch of salt
  • 1 brownie mix box
  • 3 1/2 cups mini marshmallows

Directions

  1. Preheat oven to 325 degrees. Line an 8x8 pan with tin foil.
  2. First, make the crust. Mix together the melted butter, graham cracker crumbs, sugar, cinnamon, and salt. Press into the bottom of the lined pan. Bake for 15-20 minutes.
  3. Prepare the brownie mixture as listed on the box. Pour the batter over the baked crust and bake per directions on the box, about 35-40 minutes.
  4. Remove pan from the oven and change your oven setting to broil. Sprinkle the mini marshmallows on top of the baked brownies and pop back in the oven for a minute or two until the marshmallows lightly brown. Make sure to keep an eye on it because this process happens very quickly!
  5. Let cool completely and cut with a cold, wet knife.
https://lovintheoven.com/smores-brownies/

Whole Wheat Cinnamon Apple Muffins

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Note to self: Don’t wait over 5 years for a doctor’s check up. I had to go in to get a physical/TB test for working with kids and they seriously hit me with the big bomb. Since they didn’t have any of my medical history from Southern California yet, they asked me a ton of questions and suggested that I get 4 shots and other “girl” check ups.

I’m up to date on everything BUT my shots so I figured that since I was going to get my TB test, why not get everything done at once? Terrible idea. The nurse asked me which arm I wanted to feel sore and which one I wanted to feel pain. I remember getting all my tetanus shots before going to middle school and didn’t recall they were a big deal, so I told the nurse to do two shots in my left arm and one in my right. Boy, was I in for a treat!

My HPV shot was really painful and the tetanus shot left my arm aching for days! I don’t remember shots hurting this bad. I have to do this two more times for my tetanus shots. I’m not scared of needles; I used to donate blood every 8 weeks back at UCLA, but holy cow! If you haven’t gotten your tetanus shots in the past five years, think about doing so cause apparently it’s a “new” one. It always is.

This muffins came out of the oven leaving me a bit wishful. Clearly, I added way too many apples since the batter::apple ratio was off. It tasted fine, but it was more like eating apple chunks lightly dipped in batter. Not what I was going for. I used three apples, but I’d recommend sticking to one! Adapted from Rather Be Baking.

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Whole Wheat Cinnamon Apple Muffins

Yield: 16-18 muffins

Ingredients

  • 2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup butter, softened
  • 1/2 sugar
  • 1/2 cup brown sugar, divided
  • 1 large egg
  • 1 cup sour cream
  • 2 large (or 3 small) apples, cored, and coarsely chopped

Directions

  1. Preheat the oven to 450°F and line 18 muffin cups.
  2. Cream together the butter and sugar, and 1/4 cup of the brown sugar. Mix in the egg and sour cream.
  3. Stir in the flour, baking powder, baking soda, salt, and cinnamon until just moistened.
  4. Stir in the apple chunks. Sprinkle remaining 1/4 cup of sugar evenly on top of all the muffins.
  5. Pour the batter evenly into the muffin cups. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
https://lovintheoven.com/whole-wheat-cinnamon-apple-muffins/

Avocado Smoothie

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Avocados are my favorite fruit. I eat them in sandwiches, salads, dip, and salsa. I sneak them in whenever I can into every meal. They’re full of Vitamin E and can help prevent diseases! Avocados also help lower your cholesterol. So yes, eat those suckers up!

I know what you’re thinking. Avocado… as a smoothie?!? YUCK! That’s what I thought, too.. until my pops made me one and forced me to drink it. Ever since then, I’ve been drinking them non-stop. You’d be surprised at how good they actually are. It scares people away at first, but once you muster up the confidence to try it, you’ll be hooked (assuming you like avocados in the first place).

This is a pretty rough recipe since I don’t really measure and just add more of whatever I think is necessary until I get what I want. Feel free to do the same, using this as a general guideline!

Avocado Smoothie
Click here for a printable recipe

Ingredients

  • 1/2 of a hass avocado
  • 1 cup of ice
  • 1/2-1 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon condensed milk
Directions
  1. Blend all ingredients in a blender until smooth. Add more sugar or milk until you get the desired consistency/taste.

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