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Happy Pasta Day!

Oct. 25th is pasta day. Pasta Art.

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Ingredients

• 4  (1-oz.) unsweetened chocolate baking squares
• 1 1/3 cups butter, softened and divided
• 2 1/2 cups granulated sugar, divided
• 4  large eggs
• 2 cups all-purpose flour, divided
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup firmly packed light brown sugar
• 2  large eggs
• 1 teaspoon baking powder
• 3 cups miniature marshmallows
• 1 1/2 cups lightly salted roasted peanuts
• Chocolate Frosting

Preparation

1. 1. Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
2. 2. Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.
3. 3. Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
4. 4. Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
5. 5. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.
6. 6. Prepare Chocolate Frosting, and drizzle over brownies. Cool completely.

Source:Southern Living

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PUMPKIN PIE ALMONDS

2 cups raw almonds, 3 tsp cinnamon, 3 tsp pumpkin pie spice, 4 tbs honey, 1 tsp vanilla, sea salt. Bake at 325 for 20 minutes

Source: dreaming-of-autumn