So it’s Monday. Again. But at least it’s a short week because of Thanksgiving. I’m so ready for the break from the grind. I’m saving a week’s vacation to use next year after the McBaby makes his debut, and I’ve been feeling those five days lately. Or I should say the lack of spending those five days away from the office.
I made three treats and one main dish this weekend. Our dinner last night was easy (Gotta love the crockpot!) and delicious, and I highly recommend the rest of you try this Roasted Red Pepper Chicken. I served ours over quinoa and baked up our favorite Cajun-roasted sweet potatoes to round things out. Yum!
But the first thing I made this weekend was a batch of Fudgy Brownies with a Butterfinger Crust. We were having dinner with 10 of our nearest and dearest so I wanted to share a treat with them.
I thought about just using a boxed brownie mix, but making brownies from scratch really isn’t too difficult so I made the recipe as it was written. I had planned to use more regular cocoa than the Hershey’s Special Dark that I ended up using, but I was out of the lighter stuff.
I think the McHusband was the only one who didn’t care too much for the darker chocolate. But luckily Vickie had baked up a batch of Ghiradelli brownies so when we ended up back at their house after dinner, he was able to satisfy his sweet tooth with those.
Vickie, I won’t hold it against you that my husband preferred your brownies to mine.
I’m sending most of the rest of the brownies into the office with the McHusband and taking a few into my office, but I won’t be eating any. I have my glucose test for gestational diabetes this afternoon so I’m low-carbing it until 3:00. Keep your fingers crossed that I pass with flying colors.