Smokey Almonds

If you want a mild smokey almond for your snack bowls and platters, I think you will like these!  

When ever I think of the smell or taste of something smoked, it always takes me home to my dad's smoked salmon, the smokey smell of a tiny cabin full of friends and family and the pine covered mountains of Washington state.

I wonder if this smell comes in a can?

LOL!!

OK, I'm homesick now!

3 c. whole almonds

 T. olive oil

2 tsp. smoked paprika

1/2 tsp. Kosher salt

1/4 tsp. pepper

1/4 tsp. cumin

Place all ingredients in a bowl and toss to coat almonds evenly.

Almonds......

Oil.......

Paprika.......

I used a hot smoked paprika but I like spicy foods. If you don't care for spicy then just find a plain smoked paprika.  This really isn't that hot, just a little bite!

Salt.....

Pepper.......

Cumin......

stir to coat....

Pour out onto a baking sheet and bake 15 minutes at 325 degrees.  Watch them carefully and stir about half way through to roast evenly.

stir half way through.....

Take out and cool completely to serve.  if you are doing this ahead of time, cool and store in an airtight container until ready to serve.

Gather your loved ones around and start the party!!

© Nancy Rappleye 2011

Marshmallow Brownies

It's not too many times when the extended Rappleye family gets together and these brownies are not a part of dessert!  They go very well with a scoop of vanilla ice cream or plain and simple all by themselves.   I try to tell myself that I don't really like them but when I eat one, I know I am just not telling the truth...four brownies latter!  There is just something about the marshmallows mixed with the creamy chocolate frosting and the moist brownie cake...I don't know, I dare you to find out for yourself! ☺

2 c. flour

2 2/3 c. sugar

9 T. cocoa

½ tsp. salt

6 eggs

¾ c. oil

¾ c. milk

1 ½ tsp. vanilla

1 pkg. (10.5oz) miniature marshmallows

Mix first 8 ingredients together until smooth.  

Mix well

Pour into a greased and floured 12x17 cookie sheet.  Bake at 350 degrees for 25 minutes.  

Add flour to pan and turn to cover shortening. Tip pan upside down over sink and tap to remove all the flour that doesn't stick.

Pour brownie batter into pan.

Take out of oven and top with marshmallows.  

Try to place the marshmallows in one layer.

Place back in oven for 2-3 more minutes (until marshmallows are melted and puffy.)  Remove and cool while making frosting.

After 2-3 minutes take out to frost...

Frosting:

1 cube butter

4 T. cocoa

6 T. evaporated milk

1 lb. powdered sugar

1 tsp. vanilla

pinch of salt

Melt butter, add cocoa; stir until lumps are gone.  

Add milk, stir well, remove from heat and add powdered sugar, mixing until smooth. 

Add vanilla and a pinch of salt.  If the frosting is too thick to spread add more milk a little at a time.  It also will thicken up after it cools on the brownies.

Pour  frosting over the top of marshmallows and spread 
with a rubber spatula.

Let it cool completely and cut into serving sizes.  It helps to spray your knife with a little cooking spray to keep the marshmallows from sticking.

I'm so glad the picture taking is over because I'm ready for a brownie!!  I better send the rest of the pan to work with Kent tomorrow so I'm not tempted to eat more!  I hope they enjoy them!


© Nancy Rappleye 2011