Month: July 2011

Spinach Ricotta Pie

Spinach Ricotta Pie

We keep on getting stuff called amaranth from our co-op. It is not a bad thing (actually pretty good) and it actually tastes a lot like spinach (with a slightly more bitter & fuzzy-ness to them) The major problem is that we are getting tired 

Pickled Snap Peas

Pickled Snap Peas

I tasted these a day later and they were good enough to eat, but resisted temptation and let them sit another week or so and they were worth the wait! These are nice and crunchy still with all the taste you would expect from something pickled. So get your harvest of peas (or go ahead and make this with the green beans that are currently in abundance) and make up a jar of these to enjoy in a few days – YUM!

S’mores Bar Cookies

S’mores Bar Cookies

 

OK – and I’m Back! I’m sorry for the break, part of me was just being lazy (it was well into the 90’s all last week) but I was also running lots of errands, getting kidnapped by family, volunteering, and doing things to get ready for a wonderful wedding this past weekend.

Rich’s sister tied the knot to a wonderful guy who is a perfect match for her; they are both amazing people who truly deserve each other and bring happiness wherever they go. We could not be happier for them! Remember those Snickerdoodle Muffins I made for the bachelorette/bachelor weekend? Well it turns out that Snickerdoodles just happen to be the Groom’s favorite Cookie, so I made them some Snickerdoodle Chex Mix for their Honeymoon Goodie Bag as well as repeating the Muffins for the people we were staying with.

 I also tried to make Blueberry Blue Velvet Cupcakes  as another one of my ‘food for the house’ contribution (per request of one of the bridesmaids we were staying with) – but I didn’t follow the recipe exactly and was not crazy about how they turned out (although everyone else seemed to enjoy them).

BUT – I’m now off track (again, sorry). This post is not about any of the wedding goodies, that was just me saying I was sorry for not putting much up recently.

This post is about another awesome S’mores recipe. Last week we were getting together with some friends and I wanted to bring a snack for our picnic lunch & whipped up these S’mores Bar Cookies. And I do mean that I just whipped them up – they literally take less than 2 hours start to finish including refrigeration time & bake time!

These S’mores Bar Cookies are a mix between a Blondie & a Chocolate Chip Bar Cookie. The flavors are right on, the cinnamon in the batter is perfect & they are nice and chewy (even a week later – I stored them in the fridge and then just let them come to room temperature). Even Dad (you know, that guy who I said hates S’mores & Marshmallows) really enjoyed these!! I personally loved them slightly heated up and then with a tiny scoop of vanilla ice cream on top.

S’mores Bar Cookies
Author: Rachel (teacher-chef)
Prep time:
Cook time:
Total time:
Ingredients
  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 cup mini marshmallows
  • 2 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares
Instructions
  1. Preheat the oven to 375 degrees. Line large baking pan(s) with parchment paper.
  2. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used about 18 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. I wanted thicker bar cookies, but feel free to stretch it to 2 pans if you want thinner cookies!
  3. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  4. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed.
  5. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for about 1 hour (I chilled just for the amount of time it took for my oven to preheat)
  6. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. [I also sprinkled some extra mini-marshmallows before I pressed in the dough for some extra good-ness]. Press down slightly with fingertips.
  7. Bake for about 8 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  8. Bake for about another 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Adapted from The Girl Who Ate Everything – my version makes 1 thick pan

And I leave you with this, Today’s Question of the Day… What treat(s) would you like to see re-purposed into bar-cookie form?

I love bar cookies: they are easy to transport & eat – I think the only reason cupcakes are more ‘popular’ is because they look fancier. We should all work together to get Bar Cookies more notoriety!

Red, White, & Blue Jiggler Shot

Red, White, & Blue Jiggler Shot

21 & Up ONLY beyond this point! This post is a few weeks later than I wanted it to be – SORRY I started making some Jello Jiggler Shots early this year with ‘Beer Jigglers’ for New Years and then some Margarita Jigglers around Memorial 

Mudslide Jello-Jiggler Shots

Mudslide Jello-Jiggler Shots

I recently bought the Jelly Shot Test Kitchen’s book (which I lent out before I even made my first recipe from it – that is how excited we [me & my friends] were to have it). I could have went through this entire book and 

Sesame Crab Cakes & Sesame Snap Peas

Sesame Crab Cakes & Sesame Snap Peas

We recently got a bumper crop of Snap Peas from our Co-Op (at least it was a lot for me who does not did not like Peas). I needed to do something with them to “mask” the flavor (but ended up snacking on lots of these raw and then also could not get enough of them in their final product – so I guess I like them now (just not cooked to death like the frozen kind I grew up having I guess), sorry mom – I love your cooking but just not the frozen veggies!?

I found Kelsey’s Sesame Sugar Snap Peas and knew that I would enjoy it. I ran with the Asian theme and found that Better Homes & Garden had an Asian flavored Crab Cakes. I love Asian, I love Crab Cakes – so I figured that I could not go wrong!!

These two tasty dishes make a super-awesome Asian Flavored Dinner that varies from your typical Asian dishes that you are used to having. So take a chance and take your favorite flavors and mix them with some favorite dishes and enjoy this dinner soon!

 

Sesame Sugar Snap Peas

  • 1 lb. sugar snap peas
  • dark sesame oil
  • black sesame seeds (or toasted regular sesame seeds until brown)
  • kosher salt

Pick through the sugar snap peas to remove any “not good” ones. Remove and discard the stem end and the string from each pod.  If the peas are too tough to eat raw, blanch them in boiling salted water for about 3 minutes, drain immediately, and then immerse them in ice water before starting the recipe.

Toss the snap peas in a bowl with desired amount of sesame oil (about 2T), seeds (1-2T), and kosher salt (1T). Serve at room temperature.

Asian Sesame Crab Cakes

  • 2 eggs, lightly beaten
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons bottled hot pepper sauce
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 cup panko (Japanese-style) bread crumbs
  • 1/4 cup (2 stalks) chopped green onions
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons snipped fresh cilantro
  • 1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed OR just 2 packages imitation crab (about 3 cups)
  • 3 cups cooked brown rice, cooled
  • 1 tablespoon peanut oil or cooking oil
In a large bowl, combine eggs, soy sauce, rice vinegar, hot pepper sauce, honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, 2 tablespoons sesame seeds, and the cilantro. Add crabmeat and cooked rice; mix well.
Using moistened hands, shape crab mixture into about 10 patties (I usually just shape them as I go in whatever size works for me). In a large nonstick skillet, heat peanut oil over medium heat. Add however many crab cakes fit; cook about 10 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes
Serve crab cakes with Asian Crab Cake Sauce (an original I invented and didn’t really measure as I went – so just go with the flow and follow this OR invent whatever you and your family will like).
  • 1/4 cup Mayonnaise
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon honey
  • 2 Tablespoon rice wine vinegar
  • 1 teaspoon wasabi powder
  • 1 teaspoon ginger

 

And I leave you with this Question… What foods do you like changing the ethnic profile of (Mexican Sushi or Italian Tacos or something like that)!?