Sunday, December 31, 2017
Sunday, December 24, 2017
Saturday, December 23, 2017
It was July 4th, in the midst of the craziness of selling my house. I spied a recipe for s'mores bars and thought it would be a nice thing to bring to our family party. Stepson #2 is very handy in the kitchen, so I put him to work crushing graham crackers while I got the rest of the ingredients out.
Everything went smoothly until it was time to roll out the dough. Man, it was tough to handle, just like rolling out concrete. I got it done, but it wasn't easy. We kept going and had a blast with the chocolate and marshmallow fluff and put our treat into the oven. As I was cleaning up, I realized what the problem was. We had been chatting while I was measuring out ingredients. In my distracted state, when it came time to get ½ cup of butter out of the fridge, I had grabbed ½ a stick of butter.
(Quick primer for newer cooks. ½ cup of butter is one stick of butter, I had grabbed half a stick. Oh yes I did. At my age. With all my experience.)
My heart sank, not for myself, but for my stepson. He had put in more than his share of the work and was proud of his efforts. And it was going to be ruined through no fault of his.
But it wasn't ruined. It was delicious. There were no leftovers.
So the next day for our city fireworks show we made it again, with the correct ingredients. The dough was easy to handle, but you know what? I didn't like it as much as the half butter version. With half of the butter, the cookie layer is crisper, just a little closer to a graham cracker. With the full butter, you're closer to a sugar cookie. So even with the extra muscle work of rolling out the dough, we adopted the half butter version as our standard.
With my memory fully restored, I found the recipe and assembled both stepsons in the kitchen the day before Thanksgiving to whip up a batch of s'mores bars. And I must say, this is an excellent recipe to make with two kids...two layers of dough...two chocolate bars. And once again there were no leftovers.
(Adapted from A Pinch of Yum)
- 4 tablespoons unsalted butter, melted
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1¼ cup flour
- 1 teaspoon salt
- 6 graham crackers, crushed
- 2 Hersey Bars, 4oz size
- 7oz marshmallow crème
Sunday, December 17, 2017
Sunday, December 10, 2017
Sunday, December 3, 2017
Sunday, November 26, 2017
Monday, November 20, 2017
This recipe had me at sweet potatoes. And then I found out about the almond butter and coconut milk and was on my way to the store for the ingredients faster than you can say obsession.
It was also a chance to break out the spiralizer. I put off getting one for a long time (more gadgets=less kitchen space) before finally breaking down and forking out $25 for this one. So what should you do if you don't have a spiralizer? My vote would be to chop the potatoes into thin matchsticks. It won't be as entertaining as stir frying endless orange spirals, but it will get the job done and get you a good lunch.
The noodle bowls are good hot or cold. I usually eat the first serving hot, and then barely heat the leftovers.
Yield: 4 servings
Recipe from: Cooking Light
- 14 oz extra-firm tofu
- 2 sweet potatoes
- 1 red bell pepper
- 3 cups baby spinach
- Olive and sesame oil for frying
- ½ cup canned light coconut milk
- ¼ cup water
- 3 tablespoons almond butter
- 2 tablespoons red thai curry paste
- 1 lime
- Cashews for topping
here). The original recipe had just 8 oz of tofu, but grocery stores in my area sell it in 14 oz blocks, so I was happy to up the amount (c'mon I know it's Cooking Light, but how many calories does tofu have anyway?)