Graham Cracker Chewy Bars

I rarely get the opportunity to make bar cookies.  With bar cookies, you can’t as easily halve the recipe, and it’s not like cookie dough that you can just freeze and bake on-demand.  You’ve gotta make the whole pan, then find people to share it with.  So, when an opportunity arose with an ample amount of people, I knew just what dessert I’d make!

These are called Graham Cracker Chewy Bars, but they could also be called Pecan Chewy Bars.  They are very reminiscent of a Pecan Pie.  I skipped the powdered sugar dusting on top, as that tends to just make a mess!  I think it wasn’t missed at all.  I loved the chewy toffee flavor, and nutty pecans.  These were a hit at the party!

Graham Cracker Chewy Bars

from Cooking with Julienne as seen on LA Times Food

Ingredients:

Crust
3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour

Topping
2 1/2 cups brown sugar
4 extra-large eggs (I actually just used 4 large eggs)
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pecans, chopped
Powdered sugar, if desired

Directions:

Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

(If cut into 24 squares, the nutritional info for each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.)

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Be My Fan?!

First off, this photo isn’t for a new post, but I did update an older post.  I have a lot of older recipes in my blog that I LOVE, but am not crazy about the photo.  So sometimes when I make it again (and I often make things fron my blog over and over), if I remember I’ll snap a photo.  So I updated the Weeknight Asian Turkey Lettuce Wraps post.  Go check it out!

ALSO… if you would like, become a fan of ErinsFoodFiles on Facebook!  Don’t worry I won’t bombard your newsfeed with tons of postings all day.  I plan on using it to share my newest posts, or any other food blog related ramblings.  And I have *exclusive* feature, that you can only find as a Facebook fan.  It’s called {Side Dish}.  I’ll admit, often I’ll cook or bake something that tastes great, but due to lighting, or whatever issues, I’m just not crazy about the photo, so I won’t post it here if it’s not up to my lofty standards.  This way I can still share it with you!  I would love to use it as a way to interact with you, find out what your cooking for dinner, or what your favorite ice cream flavor is, etc, etc.  So, what are you waiting for?  Be a fan!

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Bourbon Ball Martini

Let me introduce you to my December addiction: a Bourbon Ball Martini. Wow. Wow. Wow. I first spotted this on Kira’s blog. When the weekend rolled around I bought all the ingredients. The Boy and I were just relaxing late one night that weekend, sipping on these cocktails. Not long after, we heard a knock on our door. It was our neighbors popping up for a visit. We introduced them to the Bourbon Ball Martini, and they were equally smitten. We were all so taken with the drink, we drank them again the next night! I’ll just say, in the small span of 3 days, a bottle of Bulleit exactly like this had disappeared! Then, just a few nights later, when they left town for the holidays, I got a phone call from them asking for the recipe. (Have I ever mentioned how much I love these two?)

This cocktail is exactly the kind I like. I don’t want a drink that disguises the alcohol behind a bunch of sugary, fake fruity flavors, blended with ice. No sirree. The prominent flavor in this drink is most definitely bourbon. Maybe it’s because I’m natively a Kentuckian, or maybe it’s because my favorite tv show is Mad Men, but I’m increasingly loving bourbon and whiskey drinks. The hazelnut liqueur and creme de cacao and just the hint of sweetness. It really captures the strength and sweetness of a bourbon ball. The original recipe says to garnish with an actual bourbon ball, I just didn’t have any. Also, my martini is light in color, because the creme de cacao I bought was clear. I had the option of clear, or one with “artificial caramel coloring”. Anyways, I’m glad I finally got around to photographing it to share. Now, if only my neighbors would come back into town, so we could all partake together!

Bourbon Ball Martini

from Cooking with Bourbon, as seen on Food all Puttanesca
serves 2

Ingredients:

3 oz. bourbon whiskey
3 oz. creme de cocao
2 oz. hazelnut liqueur (like Frangelico)

Directions:

Fill a shaker with cracked ice. Combine ingredients, shaking to chill. Strain into a martini glass. Garnish with two bourbon ball chocolates on a skewer.

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Vietnamese Iced Coffee Ice Cream

Let’s just make one thing clear. I. Love. Ice Cream. I love it year round. I love frozen yogurt too. If it’s cold and creamy… I’m there! That’s why having the ice cream maker attachment for my Kitchen Aid mixer is a DANGEROUS thing! I do love ice creams that are rich, fattening, and delicious; like this Butterscotch Ice Cream, or Maple Ice Cream and with Pumpkin Pie Fudge. But I can also get my “fix” from ice creams that aren’t AS bad for you, like this Key Lime Pie version from Cooking Light. This ice cream, luckily, is on lighter end of the fattening scale, and similar to the Key Lime Pie version in it’s creamy-but somewhat-icey texture.

Another thing I love with all my heart is coffee. I was first introduced to a specific version of coffee where you add sweetened condensed milk from a world-traveling blogger I follow, Cate from Cate’s World Kitchen. She drank it while in Thailand, and wrote a blog post about the perfect Thai Iced Coffee. Also, around the same time, I discovered the “Iced Cuban”, which has sweetened condensed milk in it, at a great Nashville coffee shop, Crema. And on my most recent visit to New York City, I ate at Baoguette, a Vietnamese gourmet sandwich shop, where I couldn’t leave without ordering a delicious Vietnamese iced coffee with the wonderful, sweetened condensed milk. And most recently, I enjoyed a tasty Vietnamese iced coffee when Lindsay and her husband introduced The Boy & I to Pho, at a Vietnamese restaurant in Nashville. To say I like that flavor combination, would definitely be an understatement.

My point here is, whether you call it “Thai”, “Cuban”, or “Vietnamese”, when you add sweetened condensed milk to coffee, you get a delicious, addictive treat. Because of my love for all things coffee, my love for ice cream, and my newfound love of the coffee + sweetened condensed milk combo; the minute I saw this recipe I knew I’d be making it. Besides, the ingredients list was only 3 lines long, all of which I already had on hand. I made this back BEFORE I left my Aeropress in Florida; and it was a great, easy way to make the espresso. This was so simple and easy to prepare. The flavor is not the rich, full fat flavor of other ice creams, but it has all the taste of the Vietnamese Iced Coffee, and therefore satisfies all my desires for a cool, cold, creamy treat. It’s lighter on the waistline than the fully decadent ice creams, clocking in at 205 calories, and 6g of fat per 1/2 cup scoop. My only suggestion is, due to the amount of caffeine in this, I don’t recommend a big scoop late in the evening! It’s probably best enjoyed as an afternoon treat.

Vietnamese Iced Coffee Ice Cream

as seen in the San Francisco Gate Chronicle, using a recipe adapted from David Lebovitz
Makes about 1 quart

Ingredients:

1 1/2 cups sweetened condensed milk

1 1/2 cups brewed espresso or very strong coffee

1/2 cup half-and-half

Big pinch of finely ground dark-roast coffee

Directions:

Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.

Per 1/2 cup serving: 205 calories, 5 g protein, 32 g carbohydrate, 6 g fat (4 g saturated), 27 mg cholesterol, 81 mg sodium, 0 fiber

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Breakfast Couscous

I’m the kind of person who gets bored if I’m stuck in the same routine over and over again. I also get bored if I eat the same thing repeatedly. Breakfast is a meal where I love to experiment, but I also want to keep it healthy. I need something that sparks my tastebuds, but can also keep my belly full for a couple hours. This dish definitely satisfied both parts of my body; and was a refreshing change from the ordinary routine.

This is called breakfast couscous, but it could easily be called afternoon snack couscous, or evening snack couscous.  :)  When I saw this recipe I knew I’d like it; because I must admit, I ate this previous couscous recipe for breakfast more than once! The flavor of this version had some sweetness from the brown sugar, raisins*, and dried cranberries. I also loved the nutty crunch provided by the walnuts; they paired well with the cinnamon.  And, the addition of nonfat dry milk gives it a hint of creaminess that the other couscous recipe doesn’t have. I love that it was quick and easy to prepare, easy enough for a weekday! This recipe is a definite keeper, and has a place in my ever changing morning routine.

Tony's Breakfast Couscous

from Cooking Light
3 servings (serving size: 2/3 cup)

Ingredients:

1 1/4 cups water
1/2 cup nonfat dry milk
1/2 cup uncooked couscous (I used whole grain couscous)
1/4 cup dried cranberries
1/4 cup raisins*
1/4 cup chopped walnuts, toasted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Directions:

Bring water to a boil in a small saucepan; stir in milk and remaining ingredients. Remove from heat. Cover; let stand 10 minutes. (Mixture will thicken as it cools.)

Nutritional info: Calories: 305; Fat: 6.9g (sat 0.7g,mono 1g,poly 4.8g); Protein: 9.6g; Carbohydrate:
53.7g; Fiber: 3.3g; Cholesterol: 2mg; Iron: 1.1mg; Sodium: 169mg; Calcium: 174mg

*I used currants because I happened to have them on hand, so they are a little bit smaller than raisins.

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