Monday, February 21, 2011
I find it kind of funny that this is my second S'mores creation because I never really loved S'mores all that much as a kid. I always burned my marshmallow and I hated it that it was so messy. I guess its just a classic combination that is easy to reinvent. This idea came to me as I was drifting off to sleep a couple of weeks ago and ever since then I've been itching to make it. I'm really happy with the way it turned out. This recipe is quick, easy, and you probably have all of the ingredients you need in your pantry.
1 1/4 cups graham cracker crumbs
1/2 cup butter
2 tablespoons sugar
4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-½ cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
2 7oz. tubs of marshmallow fluff
Melt the butter and then pour it over the graham crackers and sugar. Stir to combine and then scrape the mixture into a pie plate. Using a flat bottomed glass or your hand press the mixture into the bottom and up the sides of the pie plate. Place it in the fridge for 20 minutes to chill.
Meanwhile in microwave safe bowl melt the unsweetened baking chocolate until stirrable. Set it aside to cool for just a few minutes.
In the bowl of your electric mixer fitted with the whisk attachment beat the butter the sugar until fluffy. When the chocolate is cooled, drizzle it over the butter/sugar mixture. Add the teaspoon of vanilla extract. Beat the mixture thoroughly until combined.
Turn the mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the prepared pie shell.
Using a spatula scoop the marshmallow fluff onto the pie and gently spread it. Don't worry about it being rough looking it smooths at it settles. Don't push the fluff all the way to the edge of the pie or when it settles it will run over the crust. After you've topped the pie with the fluff leave it in the fridge for two hours before slicing.
Wednesday, February 9, 2011
I got this recipe out of an Ina Garten cookbook a couple of thanksgivings ago. My family loved it. The next year I suggested that I might make something else instead and they all threw a fit. I've been making it every year since. It really is delicious but its quite a departure for the typical sweet fluffy corn pudding of the south that I grew up with. It's chessey and savory and the fresh basil rounds out the flavors. This dish is the perfect accompaniment to a roast chicken dinner or a big family feast.
Savory corn pudding
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees. Grease the inside of a 2 quart casserole dish.
Melt the butter in a large saute pan and saute the corn and onion over medium-high heat until tender. Cool slightly.
In a large bowl whisk together the eggs, milk, and half-and-half. gradually whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper then the cooked corn mixture and 1/4 of the grated cheddar, and then pour into the baking dish. Sprinkle the top with the rest of the grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Tuesday, February 1, 2011
I call this pudgy husband bark because it's reminiscent of a certain Ben and Jerry's flavor. It's super easy to make and quite satisfying.
Pudgy Husband Bark
2 1LB. bags of chocolate chips
8 tablespoons peanut butter
1 cup crushed pretzel rods
Line a cookie sheet with a silicone mat or parchment paper. Fill a large pot with water and set it over medium high heat. Dump the chocolate chips into a lager glass bowl and set it over the pot. Stir until all the chocolate is melted. Using a rubber spatula scrape the chocolate on to the prepared cookie sheet. Spread the chocolate out into one even layer and Then plop the peanut butter tablespoon by tablespoon onto the chocolate. Use a fork to swirl into dollops of peanut butter and then sprinkle the crushed pretzels over top, pushing them lightly into the chocolate. Refrigerate for 20 minutes and then break into pieces and store in an air tight container.