I made this yesterday for the adults and the kids got 'baby smores' (golden grahams, chocolate chips and mini marshmallows 'roasted' on a toothpick over a votive candle-cute). They are pretty fantastic.
Ingredients:
1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 tsp. vanilla
1 cup roughly crushed graham crackers
12 big marshmallows
Preheat oven to 350. Butter 9X13 inch baking pan. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium bowl over a heavy saucepan of boiling water (double boiler). Stir chocolate and butter until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted in center comes out clean, about 30 to 40 minutes (closer to 40 for me).
Recipe found at Joy the Baker.
Sunday, June 28, 2009
Thursday, June 18, 2009
Williams Sonoma Chicken Pot Pie
This is SO GOOD!! It comes together really fast too, if you use a few "cheater" ingredients!! I make two pies (one with peas, one without), pretty soon I will have to make three or four to satisfy all my hungry guys!!
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)
Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)
Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!
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