Following Up & In the Works…

I know I haven’t posted in several days, but there’s good reason! Here’s a follow up on Kindergarten, and some awesome news about what’s coming up.

Kindergarten Follow-Up

Connor’s teacher and I have worked out a system where she meets us at the door and walks him to kindergarten, while I scoot away as discreetly as possible. I always give him his hugs and kisses before we get to the building, so he doesn’t feel like I’m not saying I love him or goodbye. So far, its working like a charm! He still gripes about not wanting to go to school while we’re on our way there, so it’s not the optimum situation yet, but at least we aren’t having any meltdowns.

Awesome News

I’ve been asked to review an educational tool aimed at finding learning problems in young children and eliminating them. The program involves a once-a-week 1 hour lesson, then the rest of the weeks’ lessons are 20 minutes long. It takes 12-18 months to complete the program, depending on how quickly you work with your child. I’ll be starting on this program on Sunday, and I can’t wait to see how Connor does. I’ll be posting about the first lesson on Sunday night, and will do follow up posts every two weeks or so. Oh – there’s one more thing…I get to give one lucky person a membership to the program valued at $600! More details on the giveaway to come.

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These are So Good they Should be Illegal!

Since I’ve been feeling so depressed about our kindergarten start, I decided to make one of my favorite comfort foods.

Tri-level Brownies!

They’ve got all the yummy goodness of not-too-chocolate brownies with an extra helping of orgasmic chocolate fudge frosting and crunchy granola on the bottom. They’re relatively easy to make, too.


Bottom Layer:

  • 1 cup quick-cooking rolled oats
  • 1/2 cup flour
  • 1/2 cup packed brown sugar (light or dark – it’s your choice)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 tbs. butter or margarine, melted

Middle Layer:

  • 3/4 cup granulated sugar
  • 1/4 cup butter or margarine, melted
  • 1 1-oz square unsweetened chocolate, melted & cooled
  • 1 egg
  • 2/3 cup flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 cup milk
  • 1/2 tsp. vanilla
  • 1/2 cup chopped walnuts (if desired)

Fudge Frosting:

  • 1 1-oz. square unsweetened chocolate
  • 2 tbs. butter
  • 1 1/2 cups powdered sugar
  • 1 tsp. vanilla
  • hot water

For the bottom layer, stir together oats, flour, brown sugar, baking soda and salt. Stir in melted butter. Pat into an 11″ x 7 1/2″ x 1 1/2″ pan (or as close a size as you can find – I’ve never seen one this size! I use a 9″ x 13″ x 2″ glass pan.). Bake at 350° for 10 minutes.

For the middle layer, combine sugar, butter and chocolate. Add egg and beat well. In a separate bowl, mix milk and vanilla. In another bowl, stir together flour, baking powder and salt. Add alternately to chocolate mixture with milk mixture, mixing after each addition. Fold in nuts. Spread batter over baked layer. Bake at 350° for 25 minutes. Make sure you don’t pour the milk and vanilla directly into the flour mixture, like I just did. It makes blending everything together with no lumps take way longer.

For the fudge frosting, melt chocolate and butter over low heat, stirring constantly. Remove from heat and stir in powdered sugar and vanilla. Blend in just enough hot water to make pourable.

Once the baked layers are cool, frost them and cut them into bars. These are OMG yummy! Just a side note: I used semi-sweet chocolate because I didn’t feel like going to the store and wasting 1/4 tank of gas. The only difference is the color is a little lighter, and they come out a little sweeter. Click here to download this recipe as a .pdf file you can print (formatted to fit into a binder!).

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