Cooking My Way

My ongoing project of cooking my way through my personal recipe book of recipes torn out of magazines.

This past week was an epic fail.

Baked Sweet and Spicy S'mores

(not good)

 

1 stick unsalted butter, at room temperature

1/3 cup sugar

1/4 teaspoon dark brown sugar

1 teaspoon vanilla

1/2 cup whole wheat flour

1/2 cup graham cracker crumbs

1 teaspoon baking powder

1/2 teaspoon cinnamon

2 3.5 ounce dark chocolate bars

1/2 cup marshmallow fluff

 

Preheat the oven to 350 degrees.  Line an 8-by-8 inch square baking dish with parchment paper.  Beat the butter, sugars and vanilla together in a bowl with an electric mixer until light and fluffy.  In a small bowl, whisk together the flour, graham cracker crumbs, baking powder, cinnamon and salt.  Stir into the butter mixture until combined.  Spread 2/3 of the batter onto the prepared pan and press into an even layer.  Lay the two chocolate bars in an even layer across the dough.  Spread the marshmallow fluff over the chocolate, and crumble the remaining dough evenly over the top.  Bake until puffed and set, about 25 to 30 minutes.  Cool completely before cutting into 16 bars.

(copied from: Food Network magazine)

 

 

Pen Pal Pecan Rice

(Tarragon made this recipe tastes horrible.  I threw it all away)

 

2 tablespoons unsalted butter
3/4 onion, finely chopped
2 cups long grain rice
2 cups chicken stock
1 3/4 cup water
1 teaspoon salt
1/3 cup chopped, toasted pecans
3 tablespoons finely chopped tarragon (yes 3 tablespoons, I only used 1 and it was completely overpowering)

1. In a medium pot over medium-high heat, melt the butter.  Add the onion and cook, stirring, for 5 minutes.  Stir in the rice and cook for 3 minutes more.

2.  Add the stock, 1 3/4 cup water, and salt.  Bring to a boil, then reduce the rice to a simmer.  Cook, covered for 15 minutes.  Let stand, covered, for 5 to 7 minutes more.

3. Fluff the rice with a fork.  Stir in the pecans and tarragon, and serve.
(copied from: The Recipe Club book)