Work or not...I cooked on! One of my creations this week was a blackberry bbq sauce. Jenina helped me tweak this recipe. At first it was so much like a vinaigrette that I thought for sure it was going to be a disaster. But she lent me her time and taste buds and helped me perfect one of my favorite experiments ever. I have made bbq sauce before but this was smoky and sweet and spicy all at once. My mouth totally danced a jig.
Blackberry BBQ Sauce
I am going to go ahead and admit to everyone I am a cookieoholic. I love cookies. No I am obsessed with cookies. All kinds. Rarely do I meet one that doesn't instantly become my best friend. Obviously I have to be obsessed to turn something that is perfectly delicious the way it is into a cookie. The truth is I have been eyeing this recipe for sometime. It is a s'more cookie recipe. I mean who doesn't love a s'more? The crunchy graham, melty chocolate, and gooey marshmallow? Yuuummyyy!! Every time I think of a s'more I think of one of my all time favorite movies The Sandlot. I think I watched this movie at least once a week when it was released on VHS. I also had a major crush on Benny... *sigh*... But anywho back to the cookie!! It was pretty good. I do feel like the whole point of a s'more is the campfire, hanging with friends and getting marshmallow stuck to your face, shirt, and well everything else. I think that this is one cookie that is much tastier left in its natural state. It just isn't the same when you have to zap a cookie for 15 seconds in the microwave to get the effects of the real thing. It is also waaayyy more time consuming than a s'more. Next time I will make the cookie part more cuplike and fill it with some chocolate ganache and marshmallow fluff. Sort of like a mini s'more tart. (I plan to blog about this idea too!) In conclusion if you have time...make the cookies. My opinion? Make a traditional s'more!
by Martha Stewart
1/2 cup old-fashioned rolled oats
1 cup all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar
1 large egg
8 ounces bittersweet or semisweet chocolate, cut into 30 squares
15 large marshmallows, halved horizontally
Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.
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