Friday, June 15, 2012

Homemade Graham Cracker S'mores

Oh, it's the little things that make life sweet!
Who would think that homemade graham crackers would be so simple? No bowls, no mixing spoons--just a Ziploc and a few ingredients:
1 1/2 Cups whole wheat flour
1/3 Cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
A scant 1/2 teaspoon salt
1/4 Cup oil
2 Tablespoons molasses
1 teaspoon pure vanilla extract
1/4 Cup nondairy milk

I placed my Ziploc in a large juice can to make  the opening stable.
Placed all the dry ingredients into the bag...
Shake it up a bit to blend...
Then add the oil, molasses and vanilla.
Mix it around until everything is all mixed up...
Then add the milk and combine into a nice little pliable ball of dough.
At this point you can refrigerate it and finish up in the morning, or just go for it and roll out your dough on parchment paper. If you can make it about 1/8 inch thick, that would be perfect! 
I chose to make circles, but you can just cut them into squares or rectangles if that is what you want.
Score the crackers with a fork and bake for 12 minutes in a 350 degree oven.
Add a square of chocolate, and either a big marshmallow, or a handful of itty bitty ones if you are grilling in the oven. 
Watch closely now, until the marshmallows have reached perfection...
Then smash together and ENJOY!

Thursday, June 14, 2012

Blackstrap Gingersnaps

Better than chocolate!--Did I really say that? I didn't think anything was better than chocolate, but I'm afraid I'd reach for one of these before I'd reach for a Dove Dark! Now, that's an endorsement!
                    These are the wet ingredients:
                    3/4 cup sugar
                    1/3 cup blackstrap molasses
                    1/2 cup canola oil
                       3 Tablespoons milk
                      1/2 teaspoon pure vanilla extract 
And the dry ingredients:
1 3/4 Cup flour
3 rounded teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
I used part whole wheat, part white flour. Don't be stingy on the ginger--heap those teaspoons!
I used soy milk, but anything will do.
I sifted the dry ingredients into the wet to form a nice firm dough. You don't have to refrigerate it, but I  put it in the fridge overnight and baked them in the morning.
Form 2 dozen or so little balls and flatten them with your hand slightly. I like using parchment, but if you don't, you may want to slightly grease your cookie sheet.
In your preheated 350 degree oven, bake for 12 minutes. Let them cool a bit, and then enjoy a crunchy on the outside, moist on the inside cookie that you wished you had doubled the recipe for!
These compel you to eat them! Did I eat all five here?--Oh, yah!
Google Isa Chandra Moskowitz for more vegan recipes!

Monday, June 11, 2012


We camped out in the backyard on Friday night and roasted smores! We had so much fun! As I was thoroughly enjoying my smore, I couldn't help wondering about some different combinations of candybars, cookies, different flavored graham crackers, who knows what else, all ooey gooey and stuck together by a perfectly roasted marshmallow!  I'd love to see what you come up with!

Sunday, June 10, 2012

Hamburgers with Onions and Mushrooms

2 pounds lean hamburger (makes 8 patties)
Worcestershire sauce
minced onions
garlic salt
butter (real butter) for frying, unless your going to grill.

I don't measure, I just put in what looks right.
I got a new tool from Pampered Chef that I love to use.  I don't know what it's called but it's that black masher thing.  It works great for mixing up hamburger, avocado, boiled eggs (for egg salad) pretty much anything you want mashed.

I topped off my burger with a slice of american white cheese and some sauteed onions and mushrooms.  This burger was soooooo good.