Okay, so I know it’s technically the beginning of week 2, but I completed my week 1 project yesterday, so it still counts. Also, to make up for it, I did a new recipe and a new craft project.
To start with the craft:
Braided Scarf
(from Put Up Your Dukes)
I made mine out of two forever 21 shirts, so it was shorter and there wasn’t an extra fabric to loop it around. I also had to hand sew it due to my lack of sewing machine at school and the fact that I had a 6 hour long desk shift and nothing else to do.
Recipe
(from Baked Perfection)
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (I ended up using 2.5)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows and I used all of a 7 oz jar)
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Cream together butter and sugar until light and then beat in the egg and vanilla.
3. In a separate bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
4. Add your flour/graham cracker mixture to the =butter mixture and mix at a low speed until combined.
5. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
6. Place chocolate bars over dough. If you need to, break the chocolate to create a single layer no more than 1/4 inch thick.
7. Spread marshmallow fluff evenly over the chocolate layer.
8. Place remaining dough in a single layer on top of the fluff, see Baked Perfections instructions on how to do it more easily with a gallon plastic bag.
8. Bake for 30 to 35 minutes, until lightly browned. Don’t forget to let it cool completely before cutting into bars.
I haven’t been able to try it yet since I was too full last night to try it, but I’ll make sure to take a picture when I cut it up!
I also made matzo ball soup last night since I wasn’t feeling that great, but I’ll post that recipe another time (since it wasn’t new and super easy)
