Graham Cracker Toffee Crunch

Good evening friends!

Hoping this finds you all enjoying your Monday evening, healthy and happy!  It has been a crazy day for me, and at 3pm on Monday I just not getting this typed up for you! 

As most of you know my parents have been needing us to be with them more (us as in my siblings and I) as they have increasing health needs.  Well my sister Anne was there a couple of weeks ago.  My mom is always having us text or FB message each other with things she MUST tell us.  Well she is always asking me about what I have been cooking and she cuts out recipes she thinks I need to try.  Often she will say, "I would try this one, but I would take out this, and I would precook that, and I would etc....".  She always has an opinion that one!  I am SO glad I don't take after her! (what?!!??!?!)  Anyway she was so adamant I get this recipe she had my sister photograph the newspaper clipping so I could get it made.  I don't recall what the name of the recipe was on there, but, I am sure this isn't the first time some of you have heard of this or perhaps it is a staple at your house.  I had never heard of it or eaten it so I gave it a try. 

This was undeniably a hit with my family.  In fact, it was SUCH a hit, that the first time I made it, I didn't get to photograph it, because when I got around to doing it, it was GONE! HA!  If it wasn't so easy to make, I might have minded more, but instead I just chuckled and made a second batch.  I did a couple of things different the second time and liked it better.  Nothing major, just, well......just keep reading!!

Here is what you need:
15 graham crackers.  (enough to cover a cookie sheet, standard-ish size)
1 cup of butter
1 cup brown sugar
1 cup peanuts (you can use whatever kind of nut you like but this is one thing I changed and liked better the second time)

Preheat your oven to 350 degrees F.  Line your crackers up on your cookie sheet.  My recipe says to fill in the edges with crackers you have broken apart.  Forget about it.  Just leave the space.  Otherwise trying to even spread the topping on is a bit annoying.  In a saucepan place butter, and brown sugar, heat until melted.  Here is the next thing I changed.  It says to add the nuts to the brown sugar and butter, however, I just sprinkled them on top the second time and like them better.  SO....do as you wish but if covered by the toffee layer, they don't have much dimension to me.  Perhaps I am particularly ridiculous, perhaps.  They will get partially covered up anyway to be honest.  So add them in or don't, but pour evenly and then spread to cover your graham crackers.  If you didn't add them sprinkle nuts on while the top is hot.  Place in the oven and bake 10 minutes.  Let cool completely, break apart and devour!

This is dangerous stuff friends.   Put on a safety vest, you are going to need saved, and I want you visible to your rescuer. 

ENJOY!

Gooey S'more Dessert

The name alone gets me all jittery inside.  Who doesn't love a good s'more?  Now you can make it as a dessert, anytime, no need for an open fire, or bugs at your campsite.  This is easy, clean, and best of all you won't smell like a fire when you are done!

This dessert is the marriage of 3 recipes I wanted to try.  Wait, I take that back it was one recipe, but instead of using that recipe, an old newspaper clipping, I tried to reinvent it with old recipes my mom gave me.  It turned out well.  The brownie will seem, or may seem "not done" in the middle, just let it cool.  All will be well.  That gooeyness you think might be hiding in the center, IS and it is SUPPOSED to be! 

Get your oven preheated to 350 degrees F.  Spray a 9x13 cake pan with nonstick cooking spray. 

For the "crust" you will need graham crackers.  You can just lay them out on the bottom.  If you use the whole graham, it will take 6 full ones and few more.  However you do it just lay them so the bottom is covered.  Set aside and let's get to the brownies.

For the BROWNIES you will need:
1 1/2 cup sugar
1/4 lb. butter (aka 1/2 cup)
4 eggs, well beaten
1/2 cup  milk
6 T. unsweetened cocoa powder
1 1/2 cup flour
1 tsp. baking powder

First, make sure your butter is at room temperature.  Cream the butter and sugar together well.  Add eggs and continue to beat well.  When well combined, add the rest of the ingredients.  Beat with a hand mixer or a stand mixer until smooth.  Now carefully dollop or sort of pour this over the graham crackers.  Don't move the crackers, pour it out all over so you have to spread it very little. Bake for 25-35 minutes,  The judgment is yours, the less you keep it in, the more the goo factor goes up, but doe what makes you happy!  The eggs will be plenty cooked so in case that worries you don't let it.  You can let this go 40 minutes and have a more cake like dessert.  When it is done, sit on a cooling rack and let cook while you make the icing.

For the ICING you will need:
Pinch of salt
1/2 tsp. cream of tartar
2 egg whites
1 cup sugar
3 T water

Combine all of the ingredients in the top of a double boiler, or in a bowl that you can use as the top of a double boiler.  Make sure it is well mixed.  Add an inch of water to a pot and let it come to a boil.  Make sure the water doesn't actually touch the bottom of the bowl.  Put bowl on top and begin using ah and mixer to beat it for 3-4 minutes.  Beat constantly!!  When it is done, pour over your brownies and then top with chocolate jimmies or some graham cracker dust or both.   After about 15 minutes you can use a brulee torch to toast it up on top!

Refrigerate for at least 3 hours before serving!

ENJOY!

"Pits"tachio Pudding Pie

PANIC!

Yes, that is what I did when I realized I needed a dessert last night for company.  I wanted something green.  This is what I pulled from my cupboard.  I think we can all appreciate a semi-homemade convenient dessert in times like these, can't we?

When I decided to make this I had to name it.  Well when I was at my  parents over the weekend, we were going through old photos and boxes of "stuff".  (I have a craftier word for it).  We found this little project my sister Patty did in probably 3rd or 4th grade.  She was to write about her nickname, an embarrassing moment, a trip, getting lost, etc.  We laughed so hard at the things she wrote, and it reminded me that as a kid one of our uncles always called her "Pits".  Since her birthday is on St Patrick's Day and her nickname was "pits", what...that sounds horrible now.  Who wants to be called PITS?  I am sorry Patty, I am sorry you had to endure a childhood of being called after one of the smelliest parts of the human body.  We never thought of it like that then, but as an adult, my sincerest condolences!!  Here is the birthday girl herself with our mom.

So as I mentioned this is one of those throw together pudding pies, I just happen to like this one I made, ALOT.

1- 9 inch graham cracker crust  (feel free to make your own)
2- 3.4 boxes of Pistachio pudding
1- 7oz. container of Marshmallow Fluff
1 1/4 cups cold milk

Combine pudding, marshmallow fluff, and milk in a blender.  I find a blender way easier when it come to sticky marshmallow fluff.  Blend until a smooth consistency is achieved.  Pour into your prepared graham cracker crust and refrigerate at least 2-3 hours. 

Top with cool whip or fresh sweetened heavy cream!  (1 cup heavy cream, 2 tbsps. powdered sugar, 1 tsp vanilla extract)

ENJOY and Happy St. Patrick's Day my friends!  Bottoms UP!

Gross Bloody Bandaids!

Gross, huh?  I know!  I told you I LOVE gross stuff!  I wasn't really kidding.  I am most people's idea of a nightmare dinner guest.  You wouldn't believe the conversations I can have while consuming food!!

These aren't so "OH HALLOWEEN" as they are "OMG HOW GROSS" which to me, is also SO Halloween-y!  I, in fact am delivering some of these sprinkled on a plate of cream puffs for my parents doctors office as a "thank you".    Fun idea, right?  I thought so. 

I, in fact, was trying to think of ways I could add dried up scabs, maybe some pus, oozing infectious discharge or something to these.  My husband was so skeeved out at the simple concept of a bloody band aid he nearly turned green when I made him try one.  They are an easy assembly kind of treat, no baking, and your kids will LOVE the grossness of it all, so get them in the kitchen with you!!

Bloody Band Aids
Graham Crackers (split in half)
Graham Cracker Sticks
1 cup white chocolate melts or chips
1 tsp vegetable oil (to thin melts if needed)
Red gel food coloring
skewer

Melt your white chocolate in a small Ziploc baggie, add in veg oil if you need it thinned out a little bit.  This is a great 2 person job, one person spreads on the white square in the middle, and one adds the blood!  Let harden and bam, easy, fun, and very disturbing Halloween treats!  I promise nobody else is going to be bringing bloody band aids to your Halloween parties!

Enjoy these!  Be disturbed, and possibly even get sick to your stomach at the thought, because all those things mean I was a success!!!

Your "Josie grossy" Chefwannabe

S'More Sandwich Cookies

S'more season is here!  Wait, is there any wrong season for s'mores?  I don't think there is.  These all American treats are a favorite of young and old alike.  Regardless if it is over the campfire, over the stove, or in the microwave, people will do about anything for a good s'more. 

I came up with this recipe recently.  I was helping my sister  (number 1) overhaul her kitchen.  I know, I know, I am an awesome sister.  But that aside, when we were sifting through her COPIOUS amounts of cookie cutters, and got to the bottom (30 minutes later) I found this recipe.  Not THIS recipe but A recipe.  It was for these cookies.  I had never seen anything like it.  My sister admittedly had written the recipe on the recipe card, "she has the handwriting of a serial killer" (name that movie) but had never actually made the cookies.  That was my signal to get on it.  3 ingredients, I mean, 3 ingredients?!?!  They turned out SO soft, I just had to make them into a sandwich cookie.  There is nothing you can do that will make these cookies hard.  It is my belief that you must have a soft cookie for a sandwich cookie.  I mean, who needs TWO cookies crumbling all over their chest and lap?  Notice I mentioned chest first?  It has nothing to do with experience.

Anyway, I did S'more Cookies, but there are a bazillion ways to change it up and out kids.  I found ingredients in the cupboard I needed to use up, so S'mores Sandwich Cookies were born, but see what YOU can birth from your cupboards.  Wow, that sounds all wrong.  But I know, that YOU know what I mean.  This cookie recipe makes about 5-6 dozen cookies, and they are awesome just plain.  So you will get half the amount in sandwich cookies. 

Chocolate Cookies
2 boxes devil food cake mix (or just plain chocolate)
1 cup vegetable oil
4 eggs

Preheat oven to 350 degrees F.  Mix all ingredients until completely combined.  Roll into 1 inch balls and place until parchment lines or silicone mat lined cookie sheet.  DO NOT FLATTEN.  They will spread a wee bit when they bake and cool.  Place them about 2 inches apart.  Bake 8-10 minutes, let cool on the cookie sheet for 5 minutes and then place on cooling racks.  Rinse and repeat until all cookies are baked!

For the rest of the recipe you will need:
1 cup graham cracker dust.  (yes I mean dust, or really fine crumbs)
1 tbsp chocolate jimmies to mix with graham cracker crumbs (completely optional)
10-12 ounces marshmallow fluff

I threw my crackers in the food processor to make quick work of dust making.  Use a Ziploc and something heavy to beat them into cracker crumbs.  Place into a dish, add jimmies if you choose and just mix them up and set aside.

Take one cookie, add fluff, enough that when you press the second cookie on top it will come out the sides a little bit, because that is what will hold the graham cracker crumbs on.  Roll in the crumbs and repeat until they are all done!

I would suggest refrigerating until you are ready to serve, or freeze them if you like in an airtight container.  If you leave them where it is warm or hot, and they don't get eaten quick, the tops will want to slide a bit as the marshmallow softens.  As if it matters, they are awesome!

Your "s'mores in the micro, desperate times call for desperate actions" Chefwannabe