It's the Little Things

Little things often get overlooked and forgotten. People might be tempted to think that little things don't really count or matter, but consider this . . .

A sneeze can start an avalanche . . .

A pinprick can cause a horse to gallop in a wild frenzy . . .

All disease is spread by germs, which are invisible to the human eye . . .

It only takes a tiny hole in the bottom of a boat to sink it . . .

Water, one tiny drop at a time, can carve a hole in rock . . .



Everything is composed of molecules, which cannot be seen with the naked eye. Two molecules rubbing together can cause an atomic bomb to explode or heat a country . . .

A pen and a scrap of paper is all it takes to sign a Peace Treaty . . .



A slim gold band seals a marriage . . .

A tender kiss . . . says I love you . . .



Yes, little things do mean a lot . . .
and the best things do
come in small packages!

I finally got those rocky road bars done that had tied on my Make Me Bake challenge last week. They turned out some delicious, but then, they always do! They are having a combined Birthday Party for everyone at Young Men's and Young Women's tonight, or what's called Thursday Night Mutual Activity . . . I think these delicious bars will go down a real treat with the younguns! (Us oldies will probably enjoy them too!)



*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)

These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .

3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts

Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.

Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.

While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.

Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!



PS - So far the Tres Leche Cake and the Peanut Butter Picnic cake are tied on my Make Me Bake Poll so far this week. Don't forget to vote!