Chocolate Mousse Brownies (Moonies)

I just found this recipe on Pinterest. The recipe can be found on Imperial Sugar. The recipe originated on Dinners and Desserts cooking blog. They look delicious! Go and check out the post on the Dinners and Desserts blog.


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Brownies
2 oz. unsweetened chocolate, melted
1/3 cup vegetable oil
1 cup extra fine granulated sugar
2 eggs
3/4 cup all purpose flour*
1/2 tsp salt
1/2 tsp baking powder

Mousse
3/4 cup mini marshmallows
4 oz semi sweet chocolate chips
1/4 cup milk
1 cup heavy whipping cream

*Spoon & Sweep method: Use a spoon to fill the measuring cup with flour until required amount is obtained. Scooping measuring cup directly into the flour will firmly pack the flour, resulting in too much flour required for the recipe.


1. Preheat oven to 350 degrees. Grease and flour an 8" square baking pan.

2. In a bowl, combine the melted chocolate with vegetable oil. Add the sugar and eggs. Mix until well combined. Stir in the flour, salt, and baking powder.

3. Pour batter into the prepared pan. Bake 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Removed from oven and cool completely on a wire rack.

4. To prepare the chocolate mousse, heat the marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from the heat and cool completely.

5. Once the chocolate has cooled, whip the heavy whipping cream until stiff peaks form. Slowly add in the cooled chocolate mixture until well combined and stiff peaks form.

6. Spread chocolate mousse over the cooled brownies. Store in the refrigerator for 2 hours before serving. Store remaining brownies in the refrigerator.

Easy Lemon Chicken Piccata

The original recipe can be found here at The Chunky Chef.

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4 boneless skinless chicken breasts, pounded to a 3/4 to 1" thickness
salt and pepper to taste
pinch of ground thyme
1 tbsp fresh basil chopped
1/2 cup flour
2 tbsp butter
2 tbsp olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
1/2 chicken broth
1/2 cup dry white wine (See here for a list of substitutions if you, like me, do not use alcohol)
2 lemons
3/4 cup heavy cream
fresh parsley and basil for garnish
1 pound thin spaghetti pasta

1. Heat butter and oil in a skillet over medium-high heat. Season flour with salt, pepper, and chopped fresh basil.

2. Place the chicken breasts in the skillet. Cook batches of 2 (unless you have a huge skillet) to ensure a golden brown exterior. Cook for about 4 minutes on each side, or until chicken is completely cooked through. Remove chicken to a plate and set aside. Repeat with remaining chicken breasts.

3. Drop your pasta in salted boiling water and cook until al dente (according to package directions).

4. Reduce the heat to medium-low. Add the shallots and garlic in the same skillet, stir to saute for 1 minute. Add chicken broth, wine, lemon juice, and heavy cream. Whisk to combine and bring the sauce to a low boil. Taste the sauce and adjust the salt and pepper, if needed. Simmer the sauce for 3 minutes.

5. Drain the pasta, place in a bowl, and drizzle with olive oil and add the fresh parsley and basil, and toss to combine.

6. Slice the chicken into strips and place over cooked pasta. Pour sauce over the top and garnish with additional chopped parsley and basil.

Note: May serve with cooked pancetta or bacon, as additional garnish.