I have a new obsession and it is starting to become a bit of a problem.
This literally happens EVERY time I start a new TV series. Friends (the show) was my first love, then I sparked an interest with How I Met Your Mother, then Breaking Bad caught my interest, Friday Night Lights made me wish I could have more high school football games to go to as a student, and now Revenge has captured me and forced me to hide from the world and watch it endlessly until I finish all 2 seasons.
They’re like hour long episodes, so it really is kind of a commitment. But I am a determined viewer and I will accomplish the task at hand by taking one for the team and watching those hour long episodes until I have completed what seasons of Revenge are out. Some may call me an inspiration, but I’m just doing my Revenge-fan duties.*
You may wonder how I manage to make and eat food while I’m watching Revenge…multi-tasking has become a forte of mine. This key lime pie is super delicious, tastes so authentic, but not too tart, and is incredibly easy. You really only even need to put like 25% of your attention on it and you’re golden! Whip this baby up and you’ll have your taste buds giving you a big ‘ol thank you.
*I am not as crazy as I enjoy making myself sound
Key Lime Pie
(Bakes one 9-inch pie)
1 1/4 cups of Graham Cracker Crumbs (10 sheets of graham crackers)
6 Tablespoons margarine or butter
FOR PIE FILLING:
2 (14 oz.) cans Sweetened Condensed Milk
6 Egg Yolks
1/2 cup Key Lime Juice
Preheat oven to 350˚F
In the food processor, process graham crackers until they become fine crumbs. Add in butter/margarine and process until “coarse crumb” consistency. Press mixture into a 9-inch pie plate.
Bake in preheated oven for 8-10 minutes. Let cool before filling.
1/2 cup key lime juice
2 (14 oz.) cans of sweetened condensed milk
6 egg yolks
Preheat oven to 300˚F
In a large bowl, whisk together key lime juice, sweetened condensed milk, and egg yolks until completely mixed. Pour filling into cooled pie shell and bake in preheated oven for 15 minutes. Let cool for 15 minutes, then keep refrigerated until ready to serve. Enjoy!
Random Fact of the Day: Blue Peter’s pet, Petra the mongrel puppy, died two days after being introduced. A replacement was found
I have been meaning to make marshmallows for pretty much EVER
Ever since I found out it was possible to make marshmallows at home and there wasn’t some magical marshmallow fairy that makes them, I was set on making my own. I figured if I was really going to make these, I should probably make them chocolate. After all, that’s what Cooking Light did….so it MUST be the healthy choice, right?! RIGHT.
Marshmallows in Cooking Light=Healthy=I eat them for every meal
Good deal, I can dig it.
1 cup water, divided
3 (1/4-ounce) packages unflavored gelatin
1 cup corn syrup
1 1/2 cups white sugar
pinch of salt
1 1/2 teaspoons vanilla extract
1/3 cup powdered sugar
1/3 cup cornstarch
2 teaspoons cocoa powder (I used dark cocoa)
1/4 cup cocoa powder (I used dark cocoa powder)
Pour 1/2 cup water into a small (microwave-safe) bowl and pour gelatin on top. Set aside
Combine remaining 1/2 cup water, white sugar, corn syrup, and salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer (I didn’t have one!) registers 250 degrees F. I think this took me about 5 or 6 minutes, but I recommend using a thermometer. Pour sugar mixture into the bowl of a mixer and let cool until a candy thermometer reads 210 degrees F. I think I waited about 4 minutes because once again, I didn’t have a candy thermometer.
Microwave water-gelatin mixture for 10 seconds, stir, then microwave again for 10 more seconds and stir again. With mixer on low, beat sugar mixture with the whip attachment, gradually pour gelatin mixture in a thin stream into sugar mixture. Mix in vanilla extract. Increase speed to high and whip mixture at high speed until light and fluffy, should take about 5-7 minutes. Reduce mixer to medium speed and gradually add 1/4 cup cocoa powder, beating until combined. Using a spatula coated with cooking spray, scrape mixture into a 13×9 inch baking dish coated with cooking spray. Make sure the top is smoothed out and let sit for 2 hours.
Sift together powdered sugar, cornstarch, and 2 teaspoons cocoa powder into a jelly roll pan. Using a spatula coated with cooking spray, lift marshmallow out from pan and place in powdered sugar-cornstarch mixture. Using kitchen shears coated with powdered sugar-cornstarch mixture, cut marshmallows into small pieces (or desired size). Dust with powdered sugar mixture, shake to remove excess powdered sugar-cornstarch mixture. I stored leftover marshmallows in a tupperware container with the lid off.
Random Fact of the Day: 43.7% of all statistics are made up right on the spot.
Now if you have tried the stuff before, you know what I’m talking about. It’s just plain good. I have attempted to make my very own recreation of cookie butter. It’s definitely not the exact same taste, and not exactly the same texture but it’s the same concept!
I love this stuff. This is MY cookie butter. My very own version that suits my very own needs. But I thought I’d be nice and share. So here you go. This concoction is awesome with anything and everything. Even healthy things *gasp*, like apples! Go off and make your own cookie butter!!
Homemade Cookie Butter
(makes about 1 cup)
2 packages (18 total sheets of crackers) Graham Crackers
1 Tablespoon plus 2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Tablespoon brown sugar
1 Tablespoon molasses
2 Tablespoons coconut oil (any other type of oil will work as well)
3/4 cup-1 cup water
Place graham crackers in food processor and process until they become very fine crumbs.
Keep processor running and add in cinnamon, nutmeg, and brown sugar through top spout. Add in molasses and coconut oil through top spout.
Gradually add in water until cookie butter has achieved desired creaminess. It is best to add in about 1/2 cup, lift the lid and then see where you are at and how much more water you want to add in from there. This is also a good time to taste test and see if you want to add in more spices. I store my cookie butter in an air tight container in the fridge. It should be fine in the pantry, but I have not tried it.
Random Fact of the Day: The first man to survive going over Niagara Falls later died from slipping on an orange peel.
Can you believe it?? I can’t! Seriously, I didn’t think I would stick with it the way I have. It’s definitely no cake walk but I don’t think I could stop. Blogging is something that just becomes part of you.
I think my photography has improved..what do you think??Anyways, it’s definitely been a learning experience. Blogging is also a really amazing thing. There are just so many incredible, awesome, kind, genuine people on here. Reading your comments truly brightens up my day and makes me smile. Seriously, I don’t think I’ve read a single comment without a smile on my face. You guys rock!!Anyways, what’s up with me and s’moreslately?? Theses here are exactly what they sound like, a cookie bar with marshmallows and chocolate. (beware, that dough is deadly up there)
It’s like a sticky little square of s’more goodness. It’s so, so easy…make itttt
1 c. graham cracker crumbs (1 sleeve of graham crackers)
1/2 t. baking powder
1/8 t. salt
1 stick unsalted butter, at room temperature
3/4 c. brown sugar
1 egg, beaten
1 c. marshmallow creme
1 c. chocolate chips
Preheat oven to 350 degrees. Line a 8 x 8 inch pan with foil, leaving 2″ overhang on 2 sides. Mist foil with cooking spray.
Combine flour, graham cracker crumbs, baking powder, and salt in a bowl and mix well. In a mixing bowl on medium speed, beat butter and sugar until light. Beat in egg until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half the dough into pan until it is uniform and flat. Spread with marshmallow creme and sprinkle evenly with chocolate chips on top. Scatter remaining dough over its clumps. Don’t worry about completely covering the top; marshmallow and chocolate should peek through
Bake until golden brown, 30-35 minutes in preheated oven. Place pan on wire rack to cool completely. Remove from pan, peel off foil and cut into bars. (refrigerating them helps with cutting)
Random Fact of the Day: 1 pound of lemons contain more sugar than 1 pound of strawberries.
This is one of those recipes that you know you just have to make, but you know you really shouldn’t. It’s just that good.There is nothing here, I’ll tell you that. Nothing, not a single ounce of that. But it’s dessert…you might as well go all out, right?How could any of that be bad???This recipe is super easy! First you have to prepare your brownie mix and pour half of it into a greased 8 x 8 inch pan.Plop some graham crackers on top.Then get your chocolate on thereThen you’ve got to let the marshmallows get in on the funFinally, you finish it off with the rest of the brownie batter.Mmm all toasty! I know they might look like they’re burnt, but I promis
3 1/2 full size chocolate bars (I used a giant Hershey’s bar and then little mini chocolates to fill in the extra space)
16 large marshmallows
Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan
Prepare brownie mix according to package directions
Pour half the brownie batter into lined pan. Layer graham crackers over brownies. Top crackers with chocolate bars, then the marshmallows. Pour remaining brownie batter over marshmallows.
Bake for 40-45 minutes or until toothpick comes out mostly clean from brownie. Remove from oven and let cool completely. Cut into squares when completely cool.Random Fact of the Day: 40% of all people who come to a party in your home snoop in your medicine cabinet.