Hi guys! July flew by for a number of reasons… the main reason was I have been working like crazy on a new blog The Blonde Buckeye! Sadly I will no longer be posting to the Brass Halo, but I’d love it if you would join me there!
So come on over for this delish Buckeye Brownie recipe, along with some details about the switch.
You guys, I’m sorry to say, that I might be M.I.A. for just a little bit. I know that the time apart might be hard for all of us, but I promise it’s for a good reason. With my 2 year blogiversary just passing, I have been thinking a lot. About this blog, what my favorite things about it are & trying to prioritize my projects (for this blog & life in general). With that being said, I have been cooking up something new, but I’m not quite ready to share it yet. Trust me when I say, when it’s ready, you’ll be the first to know. Stay tuned… shouldn’t be long now ♥
(how about Buckeye Brownies? Now that’s something that will be worth the wait!)
2 Years!? I know…
Well, we made it through another blog year. It’s crazy to think it’s been two years since I started this blog! This past year was especially meaningful though… I got married, got a new camera, we moved to a new place – overall, it’s been a great year.
Now here’s a collection of some of the most popular, most viewed recipes of the last year!
Once again, thank you to everyone that finds their way here, however that may be. You are the reason I internet-window shop, the reason I bake & the reason I document recipes ♥
Happy 1st day of summer… Time for swimming, popsicles & bbq’s!!! ♥
One thing you should know about me, I don’t like raisins in my oatmeal cookies. Or any cookie for that matter. I know it’s a classic combo, but I just don’t like it. Never have. Chocolate chips on the other hand, that I like. That’s why I made these. Oatmeal cookies are a nice departure from traditional chocolate chip cookies. They have a little more texture, but they are still sweet, chewy, soft, & in this case, chocolatey on the inside. This was a little bit of an experiment, since I didn’t have enough old-fashioned oats. But it was a happy mistake because as it turns out, using part quick oats & part old-fashioned oats, makes for a pretty awesome texture. Not too grainy, but still with the texture you know & love in a classic oatmeal cookie.
Is ‘lemony’ an actual word? That’s neither here nor there… Lemony is about the best way to describe salmon, because you know it’s gonna be fresh & it’s gonna be delicious. My favorite sushi roll involves both salmon & lemon also. Now that we’ve established that this is a winning combo, enter asparagus; one of my favorite vegetables. The only thing that bums me out about this recipe, is the fact that I went 31 years without ever having it. (It’s also super healthy & super delicious, which is another winning combo).
Easy delicious little stacks…
What can you do to elevate your chocolate chip cookies? Well, there are several things that I’ve figured out recently: One, is topping them with sea salt before baking (as I’ve said before). The salt really brings out the flavors. Next, adding cornstarch. This makes the insides super chewy with a slight crisp on the edges. Another big one is chilling the dough before they bake so they don’t spread too much. One more? Using 2 different kinds of chocolate. My picks were semi-sweet & dark. I know, cray-zay.
I made these for one of our close friends, who might have a slight obsession with chocolate chip cookies. He said they were the best he’s ever had, which trust me, is everything!
I love me some hardware, on bags, on shoes, on everything. Something about a little metal accent just gives you a little edge. It makes you feel like you want to wear a leather jacket. Maybe even ride a motorcycle.
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When my husband travels for work, I tend to eat like a teenager; cereal for dinner, I barely make anything other than PB & J sandwiches & scrambled eggs. So last week when he was gone, I wanted to prepare some of my meals for the week. So that meant Egg Muffins, of course, plus I made a Chicken Asparagus Casserole - perfect for lunch or dinner. Casseroles make the best leftovers, sometimes even better than the day it was cooked. I think since I made this one with Homemade Cream of Chicken Soup, it was even better!
Cream of Chicken soup is often considered a staple for casseroles. But what is it? I’ve had one in the cabinet for months & months, so when I decided to make a casserole, I brought it out. I looked at the ingredients & I realized it was a laundry list of stuff. So I did a little research on making my own, & saw that it only required 4 ingredients (plus salt & pepper). The can has over 15 ingredients, some of which I can’t even pronounce. I have to say, I’ll never go back to the can. It was cheap & easy to make it myself, plus it tasted a hundred times better. Some things are just worth the time to make from scratch.
Try this recipe out with this yummy Chicken Asparagus Casserole!