Sunday, February 19, 2012

52 Weeks of Cooking Week 7: Love Inspired Cooking

 by Bannon

Love inspired cooking.  What was I going to make for love inspired cooking?  The only thing my kids were begging for on Valentines Day was red milk.  Reddit gave a very wide category this week so I was having a hard time coming up with something I considered love inspired.  Then one night I saw in the refrigerator a can of crescent rolls and remembered a recipe I saw on Pinterest for smores crescents and I knew I had found my recipe.  To most women chocolate = love.

These were super simple to make.  Just preheat the oven to what the package directions say on the crescent rolls.  Separate the rolls and place a few chocolate chips and a few marshmallows on each roll.  Then roll them up like a standard crescent roll taking care to keep the marshmallows and chocolate inside. 

Pop them into the oven, I think they cooked for 12 minutes.  I followed the crescent roll package directions again.

When they came out I saw the one flaw I made.  I should have closed off the ends of the crescent rolls a bit better to try to keep the marshmallows in because they melted right out.

But in the end it really didn't matter because they tasted really, really good.  Simple to make too and kids would love to help make these as well.


I have to say I ignored the 52 weeks challenge the past two weeks due to illness and work but I wanted to let you know what I did.  Two weeks ago was the alcohol challenge and I went super simple and made bratwurst in beer.  The kids and I were sick most that week so I was not into doing anything related to cooking challenges or blogs. 

Last week I did complete the Brazilian challenge but I didn't get around to posting it.  The husband thought it was a bit bland and needed more onion.  I thought it was nice and light.

Brazilian White Rice

  • 2 cups long-grain white rice
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups hot water
  • Place the rice in a colander and rinse thoroughly with cold water; set aside.
  • Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

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