Maybe you have found your soulmate maybe you are still searching and maybe you are just to darn happy being single to care. Whatever your situation this recipe is for you. It's a great yummy brownie recipe. Perfect for freezing perfect for sharing and perfect for taste testing!

INGREDIENTS:
5 1oz. squares of unsweetened chocolate, chopped
1 cup butter
2 cups sugar
4 eggs
1 1/2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
15 graham crackers
1 cup peanut butter chipits
3 cups mini marshmallows

Preheat oven to 350 degrees
Grease a 9x13-Inch baking dish

METHOD:
In a medium heavy bottom saucepan melt the chocolate and butter over low heat or using a double boiler method; stir often. Once melted and combined remove from heat and set aside to cool slightly.
In a mixing bowl mix together the sugar and eggs until combined. Mix in the vanilla.
Gradually add the melted chocolate while constantly mixing as to not cook the egg.
Stir in the flour and baking powder; mix thoroughly.
Pour half of the brownie mixture into the prepared dish.
Place one layer of the graham crackers evenly on top.
With the remaining brownie mixture stir in the peanut butter chipits. Spread gently and evenly on top of graham crackers.
Sprinkle with mini marshmallows

Bake in the preheated oven for app 30-40 minutes. If the marshmallows are getting too brown you can cover the top with a piece of foil until brownies are set but still moist. When a toothpick is inserted there should be a little bit of the batter and a few crumbs.

Let cool and enjoy!

INGREDIENTS:
3/4 cup heavy whipping cream

3 tbsp. butter, softened

300g. dark chocolate, finely chopped (the better the chocolate the better the truffle)

1/4 cup rose champagne

cocoa for rolling

METHOD:
Heat cream in a small heavy saucepan over medium heat until tiny bubbles form around edges. Add butter, stir until melted
Place chopped chocolate in a bowl, pour heated cream over top. Stir until melted. Stir in champagne
Pour chocolate in a shallow dish. Cover with plastic wrap. Place dish in fridge for about 30 minutes to set. Using a melon baller make small balls of chocolate. Place on a lined cookie sheet and set in fridge for another 30 minutes
Dip your hands in cocoa. Roll truffles to smooth out texture and then roll in cocoa
Store in an airtight container in the fridge for a couple of weeks

Hi Everyone to help celebrate the launch of my web series The Happy Baker on Food Network.ca Feb 10th I'm having a fabulous giveaway.

Sugar Baby Aprons has graciously sent me one of their Domestic Darling aprons a fabulous design with a cupcake print. Please click the link above to check out all their amazing sassy aprons.There will also be an autographed copy of my cookbook as well as cupcake sprinkles, Wilton cupcake liners, a tea towel, a heart shaped dish and heart shaped cookie cutters!

The Contest is open to resident's of Canada & the U.S. 18 yrs & older. You have until February 14th to enter! One winner will be picked from a hat :)

How To Enter:
You can receive one entry for following myself @thehappybaker and also one entry for following Sugar Baby Aprons @sugarbabyaprons on Twitter.

You can receive one entry for joining My Facebook Page and for also joining Sugar Baby's Facebook Fan Page.

You can receive another entry for tweeting about the contest and for posting the contest on your Facebook page.

Simply leave a comment here or on my Facebook page with how many entries you have!

Good Luck Everyone!

Hi everyone, It's been a while since my last blog post and let me tell you it was not planned. I went back home for the holidays. Before I knew it I was renovating my old bedroom (it was time for the rainbow & palm tree wallpaper to go), I was eating my weight in chocolates, drinking way too much Christmas Cheer and on occasion replacing my Vitamin D pill with Melatonin by mistake (note to self a ziplock baggie does not work as a pill case).
Needless to say I dropped the ball on sending out my New Years Newsletter (sorry gang) but I did have a fabulous time spending many days & nights with family and had one of the best New Year's i've had in a few years! I am so ready for 2011 and can't wait to make The Happy Baker brand bigger & better.
This year did not disappoint in the gift department. Although I told everyone I really didn't need anything (unless it's a yacht in the French Riviera with Keanu Reeves) I still was spoiled rotten. Some of my favourite gifts include, of course, baking items and fabulous props for the kitchen!


These cute little egg cups were a gift from Santa and in my stocking. They are from one of my favourite kitchen stores Kulpepper's on the square in Goderich, Ontario. Not only do they have my favourite Planet Bean Jumping Bean espresso but they have a whole mish mash of kitchen gadgets from sassy aprons to fruit zesters to my cookbook!


These super cute accessories were given to me by my sister in law from one of our fav stores HomeSense. We both have a bit of unhealthy obsession with the store. You just never know what you may find there! She sure knows me well I can't wait to use the props for upcoming Valentine's Day promo ... and if you didn't know yet my web series The Happy Baker will be launching on the Food Network Canada February 14th so I will get some serious use out of them:)

I just love these fruit pieces. My mother gave me these lovely gifts from another one of my favourite small town stores The Gift Cupboard in Blyth Ontario. The owner Janice sure knows her stuff and I always find something to buy when I am in her store. They will both be a great addition to The Happy Baker kitchen.

A very Happy New Year to everyone. I wish you all nothing but the best for 2011. I just know this year has a lot in store for us. My batteries are recharged and I am ready for action!