Ooey. Gooey.... Everything Bars

Do you ever just feel like baking something?  And when that feeling comes, there's NOTHING that's going to stop you from doing it?  Then you end up "testing" too much batter, dough, etc and don't even eat any of the finished product.  That's what happens to me.  I get the baking itch, gorge on batter and feel too sick to eat anything else.  But it's worth every spoon full and belly ache :)

This is why I try not to bake very often, I have no self control.  My best trick to keep from eating the dough is to brush my teeth immediately before baking or chewing gum.  Sometimes it works, sometimes it doesn't!  Sometimes it just turns chocolate into chocolate mint!  

Anyways, I got the baking itch a few weeks ago and wanted to make something different that used up a bunch of stuff in the pantry.  So I decided on a gooey cookie bar with a little-bit of everything in it.

Here is the cast of naughty characters:

Flour, graham crackers, sugar, brown sugar, butter, peanut butter, vanilla, eggs, marshmallows, baking soda, salt, chocolate chips.

Start by making your crust layer.  Crush your graham crackers. I used a ziploc bag and my the heel of my hand to pound away and create graham cracker crumbs.  Of course, if you were extra lazy, you could always just used pre-made graham cracker crumbs....but I like bigger, chunkier crumbs.
(Oh, look at that pretty yellow diamond ring!!! )

Now pour your crumbs in a big bowl, add sugar and melted butter. Stir to combine.

Pour the crust into a sprayed 9x13 baking dish.  Firmly press the crust into your dish, like so!  Bake crust for about 7 minutes and allow to cool.

OK, next step.  The "guts" of the cookie bar.  There's a little bit of everything in this layer.  Pretty much everything delicious that exists in the baking world.

Cream your butters (softened butter and peanut butter) with your sugars (granulated and brown).  Add eggs and vanilla; AND just beat it!

Now comes the addition of dry ingredients: Flour, salt, baking soda and combine with a wooden spoon.

Next comes the naughtiest ingredients: Marshmallows and chocolate chips.  I didn't have mini marshmallows, so I just chopped up the big ones and it worked just fine.

Pour all that goodness on top of the crust and press into an even, layer.

Sprinkle some more marshmallows on top and pop it in the oven!

Finished product

Serve it warm, serve it cold, put chocolate syrup on top, or don't.  Anyway you do it, it's naughty, it's killer, you'll feel guilty.  But OH-SO worth it :)  Come on, it's not like we eat this stuff everyday, right?!?

• FOR THE CRUST:
• 1-½ cup Graham Crackers (crushed)
• ⅓ cups Butter, Melted
• ¼ cups Sugar
• FOR THE TOP LAYER:
• ½ cups Butter, Softened
• ½ cups Peanut butter.
• ¾ cups Sugar
• ¾ cups Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 2-¼ cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 packageChocolate Chips
• 1-¼ cup Mini Marshmallows + more for topping

Preheat oven to 350ºF.

Mix together the graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased 13×9 in pan. Bake for 7 minutes. Allow to cool slightly.

For the top layer, cream butter, peanut butter, sugar and brown sugar together. Blend in eggs and vanilla. Stir in flour, salt and baking soda. By hand, mix in the chocolate chips and marshmallows.

Spread over the graham cracker crust. Bake for 25-30 minutes, until golden brown.  Remove and allow to cool slightly before cutting. Enjoy!

Life on the Road, Minus the Trailer

If you haven't guessed by my new blog design, I'm bored.  We are NOT living luxurious trailer life at the moment.  We are living a low-class, motel scum lifestyle instead..... in Vernal, Utah AKA BFE.
But I'm not really complaining about the town (it's actually homey & nice) or the hotel (I've been in much worse), I'm complaining about not having my beloved 5th wheel trailer.  In the short time I've been residing in my "home-on-wheels," I've come to adore it.  Sure, I have my complaints, (water pressure, toilet sucks!, frozen walls/floor, broken furnace, propane leak, creepy trailer trash neighbors and possibly a mouse...haha) but for the most part it's home and I love it.  I miss cooking in my little kitchen.  Yesterday I made pot-roast in a crockpot in the hotel room, haha.  Not too exciting.  Since the cooking department is currently out of order, I'll share a Travel-Tale.

Once upon a time.... in a land far away.... ;)  Just kidding, here goes.

We are in Northeast Utah in the land of red buttes, jagged canyons and dinosaurs.  Yep, you heard me right, dinosaurs.  This lovely area harbors the most dinosaur fossils in the world, and today I went to the Dinosaurland Museum.  It was pretty cool: full big, prehistoric fossils of creatures that used to roam right here.  It makes you realize how much this world has changed over time.  It's quite fascinating!  Plus the museum was brand-spankin new.  Just opened Fall 2011 :)

Anyways, as I'm strolling through the museum alone, I get a little freaked out.  There are all these creepy noises, creatures are looking at me, there are bones everywhere and the lights are really dim.

 So I hot-stepped it outta there on the dime!  After I left, I felt like an idiot.  I mean, children go there all the time and I'm such a wuss that I have to leave the dinosaur museum.  But, in my defense, I was alone and there wasn't another soul in the museum, just me and T-rex.  I was alone with the critter bones, just feeling the hair crawl on my neck.  AH!

I wish the dinosaurs in the museum looked like this friendly lady.  Or maybe Yoshi from Super Nintendo!

Wow, good thing I don't watch scary movies, I'd never sleep.
Sweet Dreams ~D

Split Pea Soup

Oh how cozy is spending a cold, stormy day with your beloved dog while delicious soup is simmering away?  How cute is this picture below?  I don't know what I would do without my dog.  She always listens, never judges and always wants to hang out with me.  I love her to pieces.  If you've never been in love with a pet, you should really go adopt one today!  They make life easier during hard times and more enjoyable during celebration.  I love my lab :)

But this post isn't about animals, it's about soup.  It's that time of year again and soup should really be on the menu at least once a week.  It really doesn't get much simpler than this recipe.  If you've never tried split pea soup as an adult, give it a second try.  It's amaaaa-zing!

There's a few options for the meat part:

1)  If you'd like to have vegetarian split pea soup, feel free to leave out the bacon and maybe up the spices a bit.

2)  If you happen to have a left over ham hock from Thanksgiving or something, simply simmer that puppy in the soup until the meat is falling off the bone.  The bone adds great flavor to the stock.

3)  If you want the meat, but don't have a ham hock, use 4-5 slices of bacon!  Everything is better with bacon!

Besides the meat (or no meat), you will need:

2 cups of Split Peas

A small onion

A few stalks of celery

A few carrots

1/2 tsp pepper

Salt to taste (you will need little, if any salt if you use a ham hock)

This is SUCH an easy recipe, I love it.  So chop those veggies up...

Add 2 cups split peas, veggies, salt & pepper to your crockpot.  Add in 7 cups of hot water and turn your crock pot on high.
I always add hot, boiling water to crockpot recipes because it speeds up the process a bit.
(If you are using a ham hock, throw everything in the pot and remove the hock after a few hours.  Allow it to cool, strip the meat off, and add it back to soup.)

If you aren't using a ham hock, fry your bacon.  Doesn't it feel indulgent just to fry bacon?

This is the naughty part!  If you want the extra savory flavor from the bacon, pour a couple tablespoons of pan drippings into the soup.  Notice how I didn't call it "grease"?  Hopefully that makes you feel better about adding it! :)

Chop up the bacon and add to the pot. Cook on high for 3-4 hours or on low 6-8 hours.  It should transform into a thick and luscious soup that will knock your socks off.  How can something so simple be so amazing?  Enjoy.

If you happen to have leftovers, this soup gets extremely thick upon cooling.  Here's a tip for warming this soup up:  Add some water to thick soup, and reheat (nuke or stovetop).  Give a good stir and it's better on day 2!

I had to post this picture twice because it is so priceless.

Cheers.

D

Carrot Slaw: My new favorite side-dish!

I saw a recipe like this one on the Today Show yesterday morning, so I put my own magic touch to it and made it for dinner last night with Black Bean Burgers (recipe coming soon).  I'm not that into your usual Cole Slaw, I think it's a bit boring, soupy and nasty.  This recipe is like Cole Slaw's fun cousin.  It has WAY less fat, and more flavor piz-azz than normal coleslaw.  And Guess What?!  It's actually good on the second day.  Normally, cole slaw or any salad really, is slimy and icky on the second day.  Well I'm here to tell you that this one just got better with time, and it's pretty too.  This could be your next big hit at a potluck or BBQ.

Here's your ingredients:

 Minus the curry, that was a mistake! I changed my mind, a girl reserves the right to do that at anytime!  Oh and I also decided to add red pepper and green onion.

Start by toasting your nuts . . . in a dry frying pan over medium heat.

 Just shake them around for a few minutes until they are golden.  This really brings on extra flavor.
Be careful not to burn . . . I've seen it happen a million times, it happens fast, and it's not pretty.  Now pour the nuts on a  plate and allow to cool completely.

Ok, moving on to the dressing.  It's SO simple, yet tastes quite complex and fancy when it all comes together.  Combine balsamic vinegar, sesame oil and fresh squeezed lime juice.
*Side note, if you have never used sesame oil it's quite strong, so stick to the 1/2 tsp.  If you don't have it in your pantry, it is a MUST-have.  So much flavor, it's unreal!

Coarsely grate some big carrots.  Mine were homegrown from last summer!

Roughly chop your cilantro and green onion.  Add red pepper (optional if your not a spice fanatic like me), craisins, & cooled almonds. So pretty, love the colors in this salad.

Add the dressing and toss well to combine.  Sprinkle a little sea salt on top.  Wah, Lah!

 Isn't it gorgeous?  Plus, you can actually eat it on day-two for leftovers in your lunch.

Eat your veggies!

D

Carrot Slaw
For dressing

• 2 tbsp balsamic vinegar
• juice from 1/2 of lime 
• 1/2 teaspoon sesame oil

Whisk together in small bowl.

• For Salad
• 2 large carrots, shredded
• 1 green onion, chopped
• 1 cups cilantro leaves, roughly chopped
• 1/4 cup slivered almonds, dry-roasted in frying pan until golden brown on medium heat (approx. 5 to 6 minutes)
• 1/3 cup dried cranberries
• 1/4 tsp or less crushed red pepper (optional depending on you preference)
• 1/2 tsp sea salt
• pepper to taste

Dry-toast the almonds in a small frying pan over med-high heat until golden.  Remove from pan and allow to cool completely.  Combine all ingredients, except sea salt, in large bowl.  Drizzle dressing over the top and toss to combine. Sprinkle sea salt and pepper on top to finish.

Blanca Lasagna: A little slice of heaven.

So I was at the grocery store for a good hour today, checking out all the different things in the store.  It's fun when you go to a new city and check out the variety in the supermarket.  Well I got home an hour later and what did I discover upon my arrival?  That I'd been walking around the supermarket with a neon pink Post-It on my butt.  Just thought I'd share.

On to the recipe for today.  I made this lasagna last night with rave reviews from Greg and one of his fellow lineman.  It's been "lineman approved."

I saw a similar recipe on epicurious and instantly bookmarked it.  It sounded amaaaazing, cheesy white sauce with chicken, mushrooms and white wine.  Can you say, "wow?"  Well it definitely had a wow-factor.  This would be a perfect recipe to impress company with, or make it ahead and pop it in the oven on a weeknight.  Lots of versatility here folks!

So here's what you need:  (I forgot the flour, salt and pepper in the picture!)

Mozzarella, parmesan, oven ready lasagna noodles, dry white wine, milk (I used 1%), onion, mushrooms, cooked chicken, butter, olive oil, garlic, flour, salt and pepper.

 Chop that fragrant onion into small pieces and add to heated olive oil.  Simmer until translucent

Add sliced mushroom, thyme, salt and pepper. Saute until mushrooms soften, about 3 minutes.

 While mushrooms are sauteing, peel 5 cloves of garlic.  Here's the best way I've found to do this.

 Chop each end of the garlic off.  Boom.

 Boom.  And the skin comes right off. They are ready for the garlic press.

 You could also finely chop the garlic, but I think mincing it through the garlic press releases the flavors and juices better.

Add to those beautiful mushrooms.
And here comes the fun part......

Open a bottle of dry white wine and take a swig straight out of the bottle.  You've got to make sure it's ok before you pour it in, right?!  OK, now add your wine and allow to simmer and reduce for 2-3 minutes.  
Now, I'm really sensitive to the taste of wine in foods.  Sometimes I think the wine is too bitter and over-powers the dish, but in this case, it meshed perfectly.  In case you are wondering which wine to use, I use a Snoqualmie Chardonnay and it was superb both in the dish and drinking it alongside.

 After the wine has reduced, pour all that goodness into a large bowl, add your chopped chicken.....and breathe in those tantalizing aromas!  OK, now focus!  Here's the next step.

Heat 3 cups of milk over medium heat until really warm.  Be careful not to scald the milk.  You don't want it to boil.
*If someone skips this step and it works beautifully, please let me know.  I'm always down to use one less dish!

In large saute pan, melt 4 tablespoons of butter.  Slowly sprinkle in the flour, constantly stirring to prevent lumps.

Continue to stir quickly, working out any lumps that form.  This, my friends, is a roux.  You're welcome.

Stir constantly for 3 minutes.  It should be nice and smooth.

Now add warm milk, stirring constantly.  There will be some lumps, these should works themselves out as it comes to a boil.  Simmer 5-6 minutes, until thickened.

Reserve 1 cup of the roux.  You'll need this later.  Refrain from drinking it like cereal milk!

Now add grated parmesan and stir until smooth.

Add to your mushroom mixture and combine to make pure bliss.  Ahhhhh.

Now take a little of that reserved sauce and spread on the bottom of a 2 quart rectangle dish (smaller than a 9x13).  I know my pictures look like a 9x13, but I promise you, it is not and it will not fill up this big of a pan.  You could also use an 8x8, but you'd have to break the noodles :(

Now place 3 noodles over the sauce.  Oh the joy of no boil, oven ready noodles.  They are the absolute best.  They make my life so much easier.  Glory to the highest!

 Ah -hem.  Ok, I'm back.  Now spread your luscious filling on top

 Sprinkle with grated Mozz. Repeat (noodles, filling, cheese).

And for the top layer.  Place one last shelf of noodles and top with your reserved sauce.  Sprinkle generously with Mozz and Parm (two of my favorite Italian friends!)
Cover with foil, tenting the middle to prevent the cheese from sticking.  Slide into a 400* oven for 30 minutes.  Remove foil and bake for additional 15 minutes, or until the middle is good and bubbly and the the top is golden brown.

Remove from the oven and let sit for 10-15 minutes.  This step is really important!!!!!  It helps the dish set up, so it's not runny.  Don't skip it or I will magically appear at your dinner table and strictly enforce this rule myself!!!  Seriously.

Slice and dish, baby.  Enjoy this naughty, adulterous recipe with the rest of your bottle of white wine.

This is now up there with one of my favorite recipes.  

Heavenly White (Blanca) Lasagna

    •    1 (10-ounce) package cremini or white mushrooms, thinly sliced
    *    1 small white onion, chopped
    •    5 garlic cloves, minced
    •    1 tablespoon olive oil
    •    4 tablespoons unsalted butter
    •    1/2 cup dry white wine (I used Snoqualmie Chardonnay)
    •    1 1/2-2 cups cooked chicken, shredded/chopped (can use left over, rotisserie, or make some new!)
    •    3 cups lowfat milk
    •    1/4 cup all-purpose flour
    •    2 teaspoons thyme leaves
    •    3/4 cup grated Parmigiano-Reggiano
    •    9 no-boil (oven ready) lasagna noodles 
    •    1 1/2-2 cups grated mozzarella 


Preheat oven to 400*.

Heat oil over medium heat, add onion and cook until translucent.  Add sliced mushroom, thyme, salt and pepper. Saute until mushrooms soften, about 3 minutes. Add wine and simmer briskly 2-3 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)

Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Simmer milk, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, and half of mushroom filling, spreading evenly, then sprinkle mozzarella over top. Repeat. Top with remaining 3 lasagne sheets and remaining plain sauce. Sprinkle with remaining mozzarella.  (**At this point, you could refrigerate or freeze this meal and cook it at a later time.  You would have to increase your bake time.)

Cover with foil, tenting slightly to prevent foil from touching top of lasagna, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let stand 10 minutes before serving.


You're welcome!
Peace and Love.
D