We headed over the JW Marriott Desert Ridge Resort & Spa and watched one of Food Network's Challenges being taped. Today the theme was Chocolate Fantasy. It was such fun being able to see what happens behind the seens. Click here to see some of the photo's that we took today!
In the afternoon with some spare time I baked a loaf of Graham cracker brown bread. The smell from the oven was wonderful - coming in from taking a walk the sweet molasses and nutmeg scent filled the house.
Tonight for dinner we went with simplicity while still having a new dish. It took a little longer to put together than anticipated since we do not have a large grill. We had to do some of the dinner in batches but, shown below is Grilled adobo rubbed pork chops with Yukon and Sweet potato packets.
The pork was still a little pink inside - just right for us.
can i get that recipe for that graham bread? Thanks for stopping by my blog. I used to live in Phoenix too, years ago with my first gf. I was just in phx in March to visit a friend that moved there and my ex in laws. Have you ever eated at pizziria bianco( im sure im spelling it wrong?). IM DYING TO GO THERE.
ReplyDeleteRandi,
ReplyDeleteHere is the recipe - Enjoy!
Graham Cracker Brown Bread - From CL
Cooking spray
4 teaspoons graham cracker crumbs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup butter, softened
1 cup graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup fat-free buttermilk
1 cup raisins (we left out)
Preheat oven to 350°.
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup crumbs; beat until well combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses, and beat until well combined.
Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 12 servings (serving size: 1 slice)