For the "ups" I give full credit to "my daughter, my husbands brother, my dear friends at the Christus House, and my granddaughters, who say some very sweet things to their granmaw, but at the same time not so very truthful. You know, things that make you laugh or smile and you soooo wish they were true....Thank you, all of you for the time, the smiles, the laughter, and the love, without you I could not make it to tomorrow.
On the menu for this getting colder by the minute day: Semi Homemade Tomato Soup and Grill Cheese Sandwiches.
The Soup:
Butter to sauté apx
1/4 C
1/4 C each:
Onion chopped finely
Celery chopped finely
Bell Pepper chopped finely
Apx 1 T. Pesto
1 can Campbell's
tomato soup
Optional:
Add a dash of
crushed red pepper or cayenne
A sprinkle of basil
or Italian seasoning
In a sauce pan sauté
onion, celery and peppers in butter
until tender and transparent.
Add soup per directions on can.
Milk can be substituted for water for a creamier less "tomato-ie" flavor. Heat to serving temperature.
The Sandwich: Is some left over oat bread I made for Sunday dinner, a little mayo on the inside, a slice of American Cheese, then some grated cheddar/Monterrey jack and then a slice of provolone, grilled in butter. Don't you love it when the cheese oozes over the side...of anything...
Later today I am going to make so Moon Pies for my grandgirls to put in their lunches, recipe and picture coming soon. Oooooops! I'm getting my pies mixed up. Actually I'm making Whoopie Pies. The grandgirls love them in their lunch boxes.
Whoopie Pies: I doubled the recipe and got 10 small and 8 large pies.
Whoopie Pies: I doubled the recipe and got 10 small and 8 large pies.
Ingredients
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
- 1/2 teaspoons baking powder
- 3/4 teaspoons fine salt
- 18 large marshmallows, (the minis will work but they are a little more trouble)
Directions
Preheat
oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon
baking sheet.
Put the
unsweetened and semisweet chocolates and butter in a medium microwave-safe
bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and
continue to microwave until completely melted, about 2 minutes more.
(Alternatively, put the chocolate and butter in a heatproof bowl. Bring a
saucepan filled with an inch or so of water to a very slow simmer; set the bowl
over, but not touching the water, and stir occasionally until melted and
smooth.)
Whisk
the sugar, eggs and vanilla into the chocolate mixture until smooth.
Sift the
flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry
ingredients into the wet ingredients until moistened. Switch to a rubber
spatula and finish folding the batter together; take care not to over-mix.
Use a ice cream scoop for a consistent size drop of batter or spoon to drop a heaping tablespoon of batter onto the
prepared pan. Space them about 1-inch apart. Bake
until the cookies spring back when lightly touched, about 6 minutes for the smaller and 9 for the larger.
Cool the
cookies slightly. Transfer half of the cookies to a rack. Turn the remaining
cookies on the pan over, so they lay flat side up. Place a marshmallow on top
of each flipped cookie and return pan to the oven. Cook just until the
marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped
cookies slightly, about 2 minutes. Top with the remaining cookies, pressing
lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
Store in
tightly sealed container for up to 1 week.
Note:
- Do not use the cream cheese, marshmallow cream filling recipe for this or just marshmallow cream It doesn't work buy marshmallows...
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