.s'mores cake.

I got a crazy notion in my head to make a S'mores Cake. I found some recipes online, but they didn't really have what I wanted, so I changes some things here and other things there... I'm pretty happy with how it turned out.


If I had to do it over again? I'd toast the marshmallows in the oven using the broiler. I had some flambe marshmallows from the torch. LOL Wouldn't be true smores without burnt marshmallows though, right?


This is a pretty rich cake too. The size I cut for the picture (and then ate), was wayyyyy too much. UGH! Small portions, Suzanne. When will I ever learn?



Crush 1 package graham crackers. Pour into a bowl and set aside.

Crush another package of graham crackers and add to it 2 tsp sugar and 1/3 stick butter, melted. Mix it all together.

Dump the crumbs from the 2nd batch into a 9x13 pan and press into the bottom.


Now let's make the cake.

In a mixer, whisk together 1/4 cup butter, 1 cup sugar, and 3 egg yolks (reserve the egg whites for later - don't throw away!)

In a bowl, put 3/4 c. flour, the bowl of graham cracker crumbs you crushed the first time, 2 tsp baking powder, and 1/2 tsp salt.









We're also going to need 3/4 cup milk.

















Alternating between the wet and dry, add a little flour mix, then some milk, then more flour mix, then more milk. Do this until it's all in the bowl and mixed well.

Mix in 1 1/2 tsp vanilla.

Whisk the egg whites until medium peaks form.

Gently fold the egg whites into the cake batter. This will give the batter some lift. It's really quite delicious and moist.

Pour the batter into the pan, right on top of the graham cracker crust.
Bake at 350* for about 25 minutes or until a toothpick inserted comes out clean.














See? A beautiful golden cake. Let it cool.

Put 3 cups chocolate chips in a bowl with 1 Tbsp butter. Put the bowl on top of a pot filled with an inch of water. Melt the chocolate.

Spread the chocolate on top of the cake. The top started pulling up on me because the chocolate was so thick. That's okay though because really.. noone is even going to see the chocolate layer! I highly recommend sticking this in the fridge for a few minutes before doing the next step to firm up the chocolate.

Take 1 jar of marshmallow fluff and spread on top of the cake. This will help the mini marshmallows stick.

See? I didn't let my chocolate cool before putting the fluff on. It smeared all over and was messy.



Put an entire bag of mini marshmallows on top of this cake. Spread them out so they cover the top evenly.











Now it's time for the MARSHMALLOWS TO BURRRNNNNN!!! *evil laugh*

This is my creme brulee torch. Like I said above, next time I make this I will just stick this under the broiler. I burned too many marshmallows using the torch and kept having to blow out flames as I browned them. LOL

Yummy yummy toasty marshmallows.
Cut the cake into squares carefully. The melted marshmallows are super sticky and will come up when you cut. If you rub your spatula with a little butter beforehand, you will avoid this problem.
Oh.. and I sprinkled the top with some mini chocolate chips too, just for garnish.

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_615pkxkc2m

.avocado and watercress salad.

I'm always looking for new recipes. This is one I came across a few weeks ago and bookmarked it for future use. I always seem to go for the same type of garden salad and you know... it gets boring!


There isn't a lot to this salad. It's very elegant and the dressing is super delicious.



In a bowl put 1/4 cup rice wine vinegar.
I really wouldn't substitute this with any other kind of vinegar as they each have their own distinct flavor. However, if you have a raspberry vinegar, that would probably be a very wonderful compliment.

Peel one vidalia onion and use the large grate to grate 1 Tbsp of this. I accidently grated 1/4 cup which was fine for me because I love onion. If you like onion, add more. Don't omit this entirely. If you hate onion, just trust me that 1 Tbsp would not be overwhelming and it's a sweet onion so it won't be hot.

Now you want to use the fine grate side of your cheese grater. Grate one gala apple. You need 1/4 cup of this. As you can see i didn't even bother peeling the apple. So easy!
The apple gives this dressing a slight sweetness that can't be replaced.

Add 1 tsp sugar.

And then add 4 tsp soy sauce.
I didn't get a picture of this step but add 2 Tbsp oil. Mix the dressing up well. Season with salt and pepper.

Take your watercress and clean well. I have a salad spinner so I was able to do this rather quick. If you don't have one, place on a clean towel and press the water off. You don't want wet, soggy lettuce.
Go ahead and arrange a large handful of this on your plate.

Cut one avocado in half and use a large spoon to carefully scoop the flesh out. Repeat on the other half.

Cut into a dice. Sprinkle some pieces on top of the watercress on the plate.

Make a couple thin slices of red onion. Cut into quarters and separate the rings. Spread some of the onion on top of the salad.
Spoon some dressing on top and around the plate.
Serve.
We had this with steak and the balance between the two was really nice (not eaten together though). Hopefully those of you with manly men will give this recipe a chance. You might just win him over to the inner foodie in him. :)

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_60csvzdzcv

.lettuce wraps.

I know my friend, Heidi, won't like this recipe because she got sick on lettuce wraps at P.F. Changs way back when. Me on the other hand.. LOVE THEM!


I was at Chili's last week having lunch with my girlfriends and I had some lettuce wraps. I thought it might be fun to find a recipe and make them for my family.


This is kind of a mock up of the Chili's recipe. I added and changed a few things and I must say the results were awesome. This is a spicy dish. If you can't tolerate spice, omit the chili oil and red pepper flakes. I didn't think it would be as hot as it was, but after taking a few bites, I took the plate away from my daughter and let her have chicken nuggets.


This dish might seem time consuming. The sauces can be made the day before and then heated up prior to serving. It took me about an hour and half from start to finish.
Let's start with our sauces.



Make them all at the same time. Put three saucepans in front of you. In the first one, we're going to make the Stir Fry Sauce.



In a small bowl, put 1/4 cup cold water and 1 tsp cornstarch. Mix well with a fork.

In the saucepan put:
1/4 c. sugar
1/4 c. rice wine vinegar
1/3 c. soy sauce
1 1/2 tsp sesame oil
1 1/2 tsp vegetable oil
2 tsp sesame seeds
1 clove garlic, minced
1 tsp red pepper flakes
1 tsp chili oil
1/2 tsp grated ginger

For the ginger, prep a bunch of it so you don't have to keep grating it.
Just peel some fresh gingerroot and use the fine grate. I love fresh ginger. The flavor is out of this world!
Put the saucepan on the stove and heat over medium. Bring to a boil and add the water/cornstarch. Let reduce down until a little thick. Turn off the heat and set aside.



Chop a little parsley. Put in saucepan #2.
We're going to make the Sesame Ginger Dipping Sauce now.
Using the same bowl you made the water/cornstarch. Do it again. Put 1/4 c. water and 1 tsp cornstarch in the bowl. Mix well using a fork.

In the saucepan you put the parsley, add:
1/3 c. sugar
1/3 c. rice wine vinegar
1/4 c. soy sauce
1 tsp grated ginger
1 tsp sesame oil
1/2 tsp sesame seeds
1/4 tsp minced garlic
1 dash red pepper flakes



Put this pan on the stove and heat over medium heat. Bring to a boil and add the water/cornstarch. Mix while it boils and it will thicken. Remove from heat. Set aside.


Now for the final sauce. Peanut Dipping Sauce.



In saucepan #3, put:
1/2 c. peanut butter (creamy)
1/3 c. water
2 Tbsp rice wine vinegar
1/2 tsp grated ginger
1/8 tsp red pepper flakes
1/4 c. sugar
1/4 tsp minced garlic
1/2 tsp chili oil
1/2 tsp sesame oil
1 Tbsp brown sugar


Put on the stove over medium heat. Let it cook for a few minutes. Remove from heat and set aside.



These are water chestnuts. They are yummy and crunchy. They'll add a nice contrast in texture.
Drain the water from the can. We need 1/4 cup chopped up. Put in a small bowl or on a plate. We'll need them when it comes time to fry.

Cutting on a diagonal, cut 6 green onion. The asian countries sure like their veggies pretty in their food. You could cut these straight, but why? Might as well have some fun with it! :D

See what I mean? They look so pretty even sitting in a bowl!
Put these in a bowl or on the same plate as the water chestnuts.



I forgot to take a picture of this step, but chop up some cilantro. (about 1/4 cup)
Put that on the plate or in its own bowl.



Cut up three boneless, skinless chicken breasts. You don't want the pieces too big otherwise they'll be too big for the lettuce leaves.
















Grate 2 carrots. If you want, buy the pre-shredded carrots at the store. It'll save you a few minutes from peeling and grating by hand.

Heat 1 Tbsp oil in a wok or skillet over medium high heat.

Add the chicken and stir to cook all the sides.

When all the sides are just barely white, add half of the stir fry sauce. Stir to coat the chicken.

Add the water chestnuts. Cook with the chicken for 5 minutes. At this time, add the rest of the stir fry sauce.

Add the green onion. Mix in and cook for 3 minutes.

Add the cilantro.

Now add 1/4 c. peanuts. Toss everything together.

Keep cooking this for another couple minutes until the liquid has become slightly thickened. Remove from the heat.
















If you made your sauces the day before, pull them out of the fridge and heat in the microwave for a minute. Put them in serving bowls.









On your plates, put Bibb lettuce leaves in a fan-like fashion to one side. It's all about drama folks. Let's make our food pretty!
















Put a handful of carrots on the plate and spread out on the other side. Spoon some of the chicken on top of the carrots. Serve immediately!

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_58mc3tr2ds