A friend described a recipe to me the other day and I tried my own spin on it.
My daughter calls them triple-layer brownies.
First, take your favorite chocolate chip cookie recipe and spread in the bottom of a greased 9X13 pan. On top of that put a layer of oreos cookies. I spread the cookies out so that they’re not touching. Then, take your favorite brownie recipe (one that will fill a 9X9 or an 8X8 pan) and spread thinly over top, making sure that the cookies are covered. Bake covered for half an hour at 350 degrees. Then continue to bake uncover until top is dry.
This recipe I can make gluten free and dairy free. Believe it or not there are gluten free brands of Oreos.
Rang the new in right! Homemade enchiladas and black berry cobbler. The blackberries were picked from our garden over the last summer. The topping was golden brown and sprinkled with sugar. And oh yeah … a heap of ice cream on top so that it melts over the hot cobbler. That’s good eatin’ right there.
Starting the new year nice and Southern.
(I’m still not sure if I’ve made up for the no hamhock in the brown beans yet.)
Last night had the traditional Christmas Eve meal–turkey, homemade gravy and two kinds of homemade stuffing (cornbread-based and white bread-based), garlic roasted potatoes, spiced apples that were glazed in grape juice, cornbread and hand-whipped honey butter, homemade gingerbread men for the kids to decorate, and a lemon meringue pie (from scratch).
I think I may have earned back my Southern status after that brown bean incident.
Happy Holidays, y’all!