Danger ahead

Heavenly Hash
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006

2 cups all-purpose flour
1 ½ cups sugar
1/3 cup cocoa
1 cup water
1/3 cup canola oil
½ cup buttermilk
1 teaspoon baking soda
1 egg white, well beaten
1 (10-ounce) package miniature marshmallows
Chocolate Icing

Preheat oven to 400 degrees F.

Combine the flour, sugar and cocoa in a mixing bowl. In a small saucepan, combine the water and oil; bring to a boil. I missed this step and just added hot tap water and the oil. Add the hot water to the flour mixture and stir well.

In a small bowl, combine the buttermilk and baking soda, mixing well. Add the buttermilk mixture and the egg white to the batter; mix well. I added a splash of vanilla and a dash of salt. Spoon the batter into a 15x10x1-inch nonstick jelly-roll pan coated with nonstick cooking spray. Bake for 12 to 15 minutes. Remove from oven, and immediately top with the marshmallows. Slowly and evenly pour hot Chocolate Icing on top of marshmallows. Cool before cutting.

Chocolate Icing

6 tablespoons margarine
1/3 cup buttermilk
¼ cup cocoa
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract

Combine the margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil, and boil for 1 minute. Remove from the heat, and add the confectioners’ sugar and vanilla. Blend until smooth.

Makes 48 servings. Per serving: 131 cal, 1 g pro, 25 g carbs, 3 g fat, 0 g fiber, 0 mg chol, 52 mg sodium
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I thought this was going to be another less-than-stellar recipe from this cookbook. I messed up the cake layer and forgot to boil the water and oil together and then the batter tasted sort of flat so I added some vanilla and salt. I put it all together and set it back to cool. I expected to be disappointed.

Boy, was I wrong. These little squares were like crack to me. I love marshmallow and the marshmallow and chocolate topping reminded me of something - a Mallomar? A S'mores candybar? I can't quite pinpoint it but it reminded me of something I really like. The cake layer was really nice too - good texture and very moist. These were absolutely dangerous to have around. I brought a bunch of them to work.

This recipe is from the cookbook I'm giving away to one lucky winner this month.

I spent way too much time dealing with food and cooking this weekend. I haven't felt like cleaning and organizing which is what I really should be doing on the weekends so I find myself focusing on cooking instead.

Friday we had a snow storm so I came home early and cooked a corned beef and then made two pizzas. Saturday, we went to Costco. I stuck to my list except for a $5 hunk of smoked Gouda. When we got home I made today's recipe and then for dinner I made grilled Reubens using the St. Paddy's Day Bread.

Sunday I made two batches of Italian Bread, stuffed shells for tonight and a batch of waffles for my husband to eat for breakfast all week long. I also had to separate and vacuum-pack the ground turkey, ground beef and pork loin that I purchased in Costco.

Oh well, when the weather gets nicer, I probably won't cook at all on the weekends.

Blast From The Past: Bobbie's Bars from September 2006 - another very dangerous bar treat.

Question of the Day: What, if anything, did you cook this weekend?