Hello everyone, it has been so long since we have talked.  I do apologize for my absence.  Summer has come and gone … fall is finally here … I am planning on getting back in the kitchen.  This is what has been going on …

• I cleaned out closets, cupboards, drawers … found stuff that I forgot I owned … threw some in the trash, donated some to the Salvation Army, tried to organize what was left.
• Shredded a ton of paperwork.
• We are finishing up some home renovations that have been going on forever.  Explanation – we are slow DIYers … we can tear down a wall in 10 minutes … but take 10 years to rebuild it.  Which gives me time to change my mind (about 500 times) on how I want it rebuilt
• Our helpful dog stuck her head and paws in a box of drywall mud … I tried to clean her up before it dried … some white powder stayed on her nose for days … should have taken a photo … she looked like she had been snorting illegal substances
• Shredded more paper.
• Went to Las Vegas and found Elvis …           or Elvises or Elvi?
• Also found this huge chocolate dragon, …
    (and my hubby on his scooter)
• My hubby was able to wear two shoes this week (YEAH), for the first time since his ankle surgery back in April.
• Felt guilty for not blogging.
• Felt extremely guilty for not visiting and commenting on other blogs.
• Saw the Space Shuttle Endeavour fly over JPL/NASA … absolutely AMAZING …
  
• Visited with family and friends that we don’t get to see as often as we would like.
• Finally had the time to read a Southern Living magazine which brings me to these …
  

PEANUT BUTTER MISSISSIPPI MUD BROWNIES

(adapted from Southern Living)

CHOCOLATE BROWNIE LAYERS -

• Duncan Hines Chewy Fudge Brownie mix (or your favorite brand) & additional ingredients as listed on package (eggs, oil, water)

PEANUT BUTTER LAYER -

• 1/2 cup creamy peanut butter
• 1/3 cup butter (softened)
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 cup unbleached (or all-purpose) flour

• 4 cups miniature marshmallows

CHOCOLATE FROSTING -

• 1/4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons milk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla bean paste (or extract)

1. Preheat oven to 350°F.  Grease and flour a 9″ x 13″ pan.
2. Prepare chocolate brownie batter according to directions on package.  Spread half of brownie batter in the bottom of prepared pan.  Set remaining batter aside.
3. Prepare peanut butter layer -  Beat peanut butter, butter, brown sugar and granulated sugar at medium speed with an electric mixer until light and fluffy.  Add 2 eggs, 1 at a time, beating just until blended after each addition.  Stir together baking powder and flour, and add to peanut butter mixture, beating at low-speed just until blended.
4. Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
5. Bake at 350°F for 35-45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.  Remove from oven to a wire rack; sprinkle with marshmallows.
6. Prepare chocolate frosting – Cook butter, cocoa powder and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat.  Whisk in powdered sugar and vanilla until smooth.  Drizzle all of the frosting over brownies.  Cool completely.  Makes about 30 servings.

♦  If you like cold cake, I suggest placing the brownies in the fridge … yum

I am ready to make some things for Halloween … how about you?  I♥ your comments … please leave one!

I have to get back to work … there is cabinet waiting for me to paint it.  I don’t think we will ever finish!