Archive | July, 2011

S’more Bars

13 Jul

Remember how I said I had something else to post? Something more devilish than those White Chocolate Chip Red Velvet Cookies? Well here it is people, S’more Bars. These little babies pack a punch. A chocolate punch.

Have you ever been punched by chocolate? I have, and I lived to tell about it.  It hurts at first but you’ll thank me later.

S’mores are great, but they are messy as heck and I don’t like to get messy. Sticky fingers are not my thing. When I was younger and ate s’mores, I would get sticky hands which led to me touching my hair and getting that all sticky and tangled. I’m just not down with that. So I wanted to come up with something that incorporated all the great parts of a s’more without the mess.

Oh my goodness me.

Come to Mama.

Okay, just one last shot.

Ooey gooey chocolate ganache + graham cracker crust + toasted marshmallows + melty chocolate square = sweetlove4ever. Just don’t blame me when you eat the whole pan and then can’t fit into your skinny jeans. I am not responsible for any subsequent muffin tops. Except maybe my own.

Peace out peeps I’ll see you all on Tuesday :)



S’mores Bars:


Makes one 9×13 Pan which equals about 15 Large bars

1 1/2 Cups Graham Cracker Crumbs
1/2 cup  sugar
1/3 Cup Melted Butter
2 cups Semi Sweet Chocolate Chips
1/2 Cup Heavy Cream
1 cup Mini Marshmallows
7 ounces Milk Chocolate Bar cut into squares

Preheat oven to 350 degrees and grease a 9×13 cake pan. In a bowl, mix together the graham cracker crumbs, sugar and melted butter until all the crumbs are moistened, this should be more wet than most crusts would be at this point. Pour into the pan and spread around with a fork. Once the bottom of the pan is evenly covered with the crumbs, use your hand and apply pressure to press the crumbs together. Do this all over the bottom of the pan so the crust is firm and completely covering only the bottom of the pan (you dont need to press the crumbs up the sides. Bake the crust for 12-15 minutes and then let cool slightly on a wire rack.

While your crust is cooking, add the chocolate chips and the heavy cream in a large microwaveable bowl. Microwave on high for 2 minutes, stirring every 30 seconds until completely melted and combined. Pour onto slightly cooled crust while the chocolate is still warm, use a knife or offset spatula to spread the chocolate about 1/4 of an inch away from the edge of the crust.

Right away, you will want to arrange the marshmallows on top of the chocolate. Make sure to leave about 1/4 of an inch between each marshmallow. Use a kitchen torch to brown and slightly scortch the tops of the marshmallows. Once all the marshmallows are brown, arrange the chocolate squares so that when you cut these into bars, each bar will get it’s own square of chocolate. Again you will want to use the kitchen torch on the chocolate squares to make them look like they are melting into the marshmallows. You still want them to retain their shape, just heat them enough for them to bend slightly into the shape of the marshmallows and also brown a little on top.

Allow to cool to room temperature and then right before serving, slice into bars. The chocolate and marshmallows will be gooey and the crust will be dense and crunchy. These babies are sugary sweet I would be impressed if you could eat more than one bar.

White Chocolate Chip Red Velvet Cookies

11 Jul

Guess what? I was bad this weekend. REAL bad.

I made up some recipes. Each of which was more devilish than the first. Trust me, devilish is good. REAL good.

Is this post starting to sound like a 1950’s detective show? Oh good, because that’s what I was going for.

We’ll start with the lesser of two evils since it’s only Monday. Maybe on Wednesday you will be ready for pure evil that materialized itself in the other recipe.

I have been in love with red velvet cake since I took my first delectable bite back in 2002. Actually, I have no idea what kind of cake I was eating in 2002, the date was just for effect but we’ll roll with it. I loved it then and I love it now. I noticed it has become quite popular recently and there have been all types of variations and new recipes popping up with a red velvet theme. I thought I would join the pack and alter my favorite Chocolate Chip Cookie recipe to make a Red Velvet dough studded with white chocolate chips.

Yum-a-licious.

White Chocolate Chip Red Velvet Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons cocoa powder
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 tablespoons red food coloring.
2 cups (about 12 ounces) White Chocolate Chips

Preheat oven to 350 degrees.Prepare either non stick cookie sheets, or regular cookie sheets lined with parchment paper. Sift together the flour, baking soda and cocoa.

In an electric mixer, cream the butter and sugars at medium speed until light and fluffy. Lower the speed on your mixer and add in the eggs, vanilla, salt and food coloring. Slowly add the flour mixture and beat until combined (just a minute or so.)

Remove bowl from mixer and hand mix in the white chocolate chips.

Scoop heaping tablespoon sized balls of dough onto the cookie sheets and bake about 8-12 minutes until set around the edges but still soft in the center. Remove from oven and let sit on the sheets for a moment or two. Once rested, transfer the cookies to a wire rack to cool completely.

Birthday Things

9 Jul

Guess what? It’s my Birthday weekend! Hooray for Birthdays that fall on weekends! I’m kicking off my Birthday Extravaganza weekend with a trip to the local drag races with friends. It’s good times. Tomorrow I have some baking to do (so I actually have some things to post next week) and then I will be off to my parents house for my Birthday dinner with some friends and family. My mom planned a Mexican fiesta, complete with Fish Tacos and Margaritas. Love Tacos. Love margaritas. Love Tequila x 1000.

Tequila has been a part of my Birthdays for quite a few years now, but Birthdays prior to that were a little less boozy and a lot more dramatic. Lets just say I haven’t had a great track record for Birthdays. I think it was my second or third birthday when I got upset because my Uncle wasn’t singing Happy Birthday with everyone else. I cried and my Mom had to re-light the candles and made my Uncle sing the second time around.

Fast forward a few Birthdays later and my mom throws me a “Talent Show” Birthday Party. She made a stage in our house and setup a karaoke machine, this party was even tricked out with a panel of judges (AKA my Mom, Dad and our neighbor, I believe.) All of my guests got to get up on stage and perform in some way and at the end there was going to be prizes. I chose to sing along with my favorite song at the time. As my luck would have it, the karaoke machine switched over to the “no words” version in the middle of my performance of Terry Clark’s “Boy Meets Girl.” Yes, I was a country girl at the time. Anyways, I ended up freezing on stage and once again my mom had to stop and restart my song for me so I could sing it properly.
I finally gave up on having Birthday parties a few years later. I just found I would get so excited and have very high expectations for my parties and then they wouldn’t turn out the way I wanted them. It took me a while to realize I was a perfectionist. Now a days, my friend Jose Cuervo makes sure my parties are always a good time for everyone involved!

This isn’t from by Birthday but it does show my country style! Actually my Grandma and Grandpa forced us to wear this:

HAHAHAHAHAHA this is the most hilarious picture in existence. I am the one on the left. My sister in the middle looks so confused. My sister on the right looks livid. I leave you with this image.

Have a rip roarin’ weekend ya’ll.

Shrimp and Veggie Salad Rolls

7 Jul

So I told you all about my long weekend of gluttony. I don’t know about you, but when I go away somewhere and end up eating differently than I normally do, I always feel like coming home and eating nothing but veggies for a week. Usually it lasts about two days until I make a big batch of perogies with bacon and sour cream, but that’s neither here nor there. For those two days a year, I want veggies.

These babies are chock full of vegetables. Slices of carrot, cucumber, red pepper, avocado and mango are all jam packed into a rice paper roll along with rice noodles and cilantro. Usually I make this for an appetizer so I leave it that, but we had these for dinner so this time I threw in some cooked shrimp.

Look at all these veggies

And all these shrimp, I went a little overboard with the shrimp, I used a whole pound.

The best thing about this recipe is there is only like 5 mins of cooking if you use the shrimp, and none if you keep them vegetarian! No cooking, just chopping and rolling.

Woah. I made a lot right? Oh and don’t mind the rocks. My kitchen tends to get zero natural light in the evenings and therefore I have to take pictures out on the stairs. Do you feel bad for me? Don’t. My thighs will thank you for making me take a couple extra trips up and down the stairs.

The really embarrassing thing about this is the whole big plate was just for Mr. Delish and I… What? You’re allowed to eat as many veggies as you want!…Right?…I was told vegetables have no calories…

Don’t worry we really didn’t eat that whole plate. I swear.

Dip and enjoy! This dip was Mr. Delish’s creation! He loves making dipping sauces using a whole bunch of different ingredients and they are always a perfect combination.

Trust me people, you have to make these ASAP.  They are great for summer entertaining, your guests will love them. Every time I have served these they were demolished within moments.

Please remember these are completely versatile, you can make them with or without shrimp and with any combination of vegetables you would like.

This recipe will make about 20 rolls which ends up being 40 rolls once they are cut in half.

Shrimp and Veggie Salad Rolls:

1 Package Dried Rice Paper Wrappers (you might not use them all)
1/2 Package Dry Thai Rice Stick Noodles
1 lb Raw Peeled and De Veined Shrimp
2 Small Avocados, Julienned (not an easy task just as best as possible)
1 Large Mango, Julienned
2 Medium Carrots, Julienned
1 Red Pepper, Julienned
1/4 Medium Cucumber, Julienned
1/2 Cup Cilantro Leaves

 Boil 6 cups of water in a large pot, pour over rice noodles in a large bowl and allow to sit for 5-8 minutes until cooked through, drain and set aside to cool.

In a nonstick pan, saute the shrimp over medium heat until cooked through only 3-5 minutes. You don’t really need to season them at all, the seasoning will come from the sauce later. Set aside on paper towels to cool. Once cooled, slice in half lengthwise so they still retain their shape.

Now prepare your working space; fill a large shallow dish with warm water. Also grab two tea towels or two stacks of paper towel and soak them with cool water, squeeze them out so they are just very damp and lay one out on your counter or cutting board, set the other towel aside. Make sure you have all your veggies, noodles, shrimp, wrappers and water dish around you. This whole process is easiest when you have everything within arms reach.

Now start rolling! Grab a rice wrapper and put it in the water, allow it to soak for a minute or two until it is soft and pliable. Now take the soft wrapper and lay it  flat on your tea towel (make sure to put a new wrapper in the water so it is ready when you go to make your next roll.) Place 2-4 shrimp halves in the center of the roll. Add enough noodles to cover the shrimp, then add a little of each of your veggies. Top with a few cilantro leaves and then roll. Start rolling from the bottom by pulling the part of the wrapper closest to you, over all the fillings. Once the fillings are covered, fold in either side and continue rolling into a tight wrap. Set aside on a plate and cover with your other damp tea towel or paper towels. Repeat with the rest of the rolls until you run out of ingredients. Slice in half and arrange on a platter and serve with the dipping sauce below.

Salad Roll Dipping Sauce:

2 tbsp Low Sodium Soy Sauce
1 tbsp Fish Sauce
1 tbsp Hoisin Sauce
1 tsp Sugar
1-2 Red Chili’, minced
1 Clove garlic, minced
Juice of one lime
3 tbsp Chopped Cilantro

Whisk together all ingredients in a small bowl and serve with the Salad rolls.

Weekend Festivites

4 Jul

I hope everyone had/is having a great long weekend! Friday was Canada day for us here but in the US Monday is Independence day, which is great because both holidays involve the same sort of thing. Summery food and drinks, fireworks and hopefully being with your family and friends. Now that we are all tired, sunburnt, hungover and probably 5 lbs heavier, it’s back to work and reality as we know it.

Mr. Delish and I went camping with friends this weekend and had a total blast. We ate, we drank, we had a mishap with an exploding wine bottle and we ate and drank some more.

I’m going to reiterate, we ate a lot. A LOT.

Grilled mushrooms and potatoes in foil.

Steak and those mushrooms.

Grilled veggies.

Caprese Salad.

Fresh BC prawns we bought right from the fisherman.

The prawns doused in garlic butter.

The sad thing is we actually ate quite a bit more than that but usually I was too excited to eat whatever it was and forgot to take a picture.

Time to hit up Betty Ford and Jenny Craig ya’ll

Hope you all had a great long weekend and I will be back soon with some healthy (maybe) recipes so we can all detox from this weekend together.

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