Monday, August 30, 2010

Why did you move to Korea?

Why did you move to Korea?  I get this question from Americans and Koreans.

Usually I answer with, "why not?"

The real reason that we live in Korea is God.  God told us to move here. So we are here.

Sunday, August 1, 2010

In the spirit of true procrastination

I am getting ready to delete one of my blogs and I came across this:  Worth saving I would say

I am really suppose to be studying for a NonEuclidean Test right now, but I can not motivate here is my first baking blog: I got this recipe from my friend, Jeni, it turned out really well!

Caramel Graham Fudge Brownies
-1 package fudge brownie mix (I usually use 19.5 oz or bigger boxes)
-1 1/2 cups graham cracker crumbs
-1/2 cup sugar
-1/2 cup margarine
-1 (14 oz) package caramels, unwrapped
-1/3 cup evaporated milk
-3/4 cup peanut butter chips
-3/4 cup semi-sweet chocolate chips
-1 cup chopped pecans
-1/4 cup water
-1/4 cup oil
-1 egg

Heat over to 350 degrees. Spray bottom and sides of a 13x9 inch pan.

In medium bowl, combine 1 1/2 cups of the brownie mix, graham cracker crumbs, sugar and melted margarine; mix well.

Press mixture into bottom of greased pan. (this was kinda hard at first, I used a fork to press it all in)

In medium saucepan, combine caramels and evaporated milk. Cook over medium heat until caramels are melted, stirring constantly. (the stirring constantly part is quite important! Also just try to patient when you first start melting, becuase it will take a while, but once they start melting, it will go quickly)

Carefully spread melted caramel mixture over crust. Sprinke with peanut butter and chocolate chips, and 3/4 cup of pecans. Reserve the rest of the pecans for topping. (I was making this for Ian, and I was not sure if he was crazy about the pecans so I just put the pecans on half of the pan...)

In same medium bowl, combine remaining brownie mix, water, oil, and egg. Beat 50 strokes by hand.

Carefully spoon batter evenly over pecans and spread out in the pan. (This was kinda challenging, try to pour batter pretty eveningly over the whole pan) Sprinkle with remaining 1/4 cup pecans.

Bake at 350 for 33-38 or until center is set and an inserted toothpick comes out mainly clean. (If you stick the toothpick to far in or just in the middle it might come out with melted chocolate chips.) Cool completely and cut into bars. These are really good frozen or just out of the oven. Also good at room temperature. These turned out really well for me and I hope that they do for you too!