Tomorrow is supposed to be rainy and cool so I took the boys on another walk around the neighborhood.
We had fun stomping around in fallen leaves and admiring all the spooky Halloween decorations.
This was about 30 seconds after Matthew decided he wasn’t walking anymore.
Love those boys. 🙂
Click HERE to see it larger!
Scrapping resources:
-Template: Little Moments, Big Memories-Week/Digital Scrapbook Place
-Background #1: Cabanarama by Brandy Buffington/2ps
-Background #2, background #3 and week stamps: A Year to Remember: Project 365 by Little Dreamer Designs
-Days of week and “week of” labels: Cathy Zielske’s Layered Template 26 at Designer Digitals
-Alpha: Times New Roman
Mom, Dad and Rachel went to Indiana this week. Since I have about half of my vacation time left to take and I need to use it (or lose it) by the end of the year, I am staying home with the boys.
I decided to embrace the gorgeous weather and Matthew’s unlimited amount of energy by walking to pick Ian up from preschool. It’s a good thing I gave us 30 minutes to walk there because Matthew stopped about every 5 steps to examine something on the ground.
Next time, I’m taking a stroller. I found out that Sass’s energy does have a limit. Little man gave up walking about a block from home and had to be carried. 🙂
Oh my goodness, these were soooo good!!!
The boys and I had plans last Friday night for a play date with friends we haven’t seen in a long time. I decided to bring brownies with us and then in true Amanda-style, I decided I needed to go completely over the top and make chocolate-covered brownies. Why do it if you don’t do it big?!?!
So, how did I make them? I improvised from a recipe posted on Pioneer Woman’s website, of course! I took a “working-mom-with-two-kids” shortcut and used brownie mix! 🙂
I made 2 boxes of brownie mix according to the instructions on the box. Instead of pouring into a regular pan, I put the mix into my (well-greased) mini-cupcake pans. These cooked about 30-35 minutes or so. I checked on them roughly every 5 minutes to make sure I didn’t over cook. I would recommend doing that as well because I can’t be 100% sure they cooked for 30-35 minutes. Mental note: write it down next time! 😉
Here’s the important part: LET THE BROWNIES COOL COMPLETELY BEFORE TRYING TO GET THEM OUT OF THE PAN! I lost a few brownies by trying to force them out before they had cooled off. 🙂
Once they’d cooled completely, prepared the chocolate glaze. My brownie bites cooled for roughly 24 hours before I got around to coating them with the chocolate.
I made the glaze exactly as it was provided in the Pioneer Woman recipe:
ICING/GLAZE
- 8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
- 1 cup Cream, Heated
- 2 Tablespoons Light Corn Syrup
- 2 teaspoons Vanilla Extract
To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.
Next, I dunked the little suckers in the chocolate, making sure it was completely covered. I used a fork to fish it out of the chocolate and made sure to tap as much of the extra chocolate off as possible. I put the chocolate-covered brownies out on wax paper and decorated with some Halloween sprinkles.
We let these sit out for a few hours and then refrigerated until we were ready to go to the party.
I will DEFINITELY be making these bad boys again! They were a hit!!!
Click HERE to see it larger!
Scrapping resources:
-Template: Little Moments, Big Memories-Week/Digital Scrapbook Place
-Background #1: Cabanarama by Brandy Buffington/2ps
-Background #2, background #3 and week stamps: A Year to Remember: Project 365 by Little Dreamer Designs
-Days of week and “week of” labels: Cathy Zielske’s Layered Template 26 at Designer Digitals
-Alpha: Times New Roman