S'mores Bars

I know it's completely shocking to see a new post on here after four months of absolutely nothing. I'm currently 20 weeks pregnant and I've been ridiculously sick my entire pregnancy. I haven't been cooking nearly as much as I was before (what with food sounding repulsive and all) and when I do actually whip something up, it's usually a tried-and-true recipe that is already posted on here because I know I'll like it. I'm finally feeling a little more like eating and wanting to get back in the kitchen, and I've been doing a lot more cooking. I have lots of pictures and recipes to post, and hopefully I'll find some time (and energy!) to get some of them on here.

I thought this would be a great welcome-back-to-blogging recipe to share with all of you. I remembered seeing these on another food blog a year or so ago and when I was thinking of a treat to make for our 4th of July barbecue, I knew that these would be the perfect treat. They are easy to throw together (no bonfire required!) and everyone loved them (you should have seen the looks on everyone's faces--kids and adults--when I brought these in the house, we couldn't wait to finish lunch so we could dig in to these). They are definitely not healthy, but in small doses for a fun summer treat I think they're totally worth the splurge. Enjoy!

S'mores Bars
adapted from food.com

1 bag (16 ounces) mini marshmallows, divided
1 1/2 cups milk chocolate chips or chunks (I used chopped Hershey's bars so they'd feel like authentic s'mores)
5 Tablespoons butter
1/4 cup light corn syrup
5 cups graham-flavored cereal (like Golden Grahams)

1. Line 9 x 13 inch pan with parchment paper. Spray lightly with non-stick cooking spray.
2. Reserve 1 1/2 cups mini-marshmallows. Combine remaining marshmallows, chocolate chips, butter and corn syrup in a large pot over low heat. Stir continuously until completely melted and combined (watch carefully as chocolate burns easily). Immediately stir in cereal. Cool slightly, then stir in 1 cup mini marshmallows.
3. Spread into prepared pan (I found it easiest to do this by scraping it out with a rubber spatula, and then pressing it into the pan with fingers sprayed with non-stick cooking spray--the cereal mixture is really sticky!) Sprinkle remaining 1/2 cup marshmallows over the top of the bars.
4. Cool completely, then cut into 20-24 pieces (they are really rich so you don't want to cut them too big). Sit back, relax and enjoy the taste of summer s'mores without having to stand over a fire in the heat trying to get your marshmallow cooked to perfection!

Lemon Fruit Salad

Let's just say this. This is my very favorite part of Thanksgiving dinner. I love it. Can't get enough of it. And look forward to it all year long. It's a classic from my Aunt Mary. Make it. Enjoy it. Love it. Come back for more. Sorry about the horrible pictures...just know it's amazing.

Lemon Fruit Salad

1 can lemon pie filling
1 8 oz. package cool whip
1 lb. strawberries, sliced
3 bananas, sliced
1 can mandarin oranges, drained
1 1/2 cups pineapple chunks
2 cups miniature marshmallows

Combine all ingredients. Refrigerate until ready to serve, not more than 12 hours. Enjoy!

S'mores Brownies

I saw these brownies over on Real Mom Kitchen last month and haven't been able to stop thinking about them since. I decided to whip them up to take to some co-workers to say "thank you." I wanted something quick & easy but that looked impressive and was delicious. These definitely fit the bill.

S'mores Brownies

1 pkg. brownie mix (for 9 x 13 pan)
1 jar (7 oz.) marshmallow creme
8 fun-size Hershey's milk chocolate bars (1 pkg.), coarsely chopped
5 graham crackers, coarsely chopped

1. Prepare brownies according to directions on package for cake-like brownies. Bake in 9 x 13 pan. Cool 5 - 10 minutes.
2. Spoon marshmallow creme over warm brownies. Let sit for 2 - 3 minutes and spread evenly over top of brownies. Sprinkle with chocolate and graham crackers. Cool completely and cut into 24 bars.

S'mores Cupcakes

S'mores just scream summer. They take me back to girls camp, camping trips with the family, and fire pits in my parents' backyard. I even made s'mores over a barbecue, a stove, and a candle when I was in college and didn't have a place to build a fire. Needless to say, it's one of my favorite treats. Building a fire isn't always practical, though. Plus, let's face it, it's super messy! These are my solution. They taste just like a s'more, plus they're super cute and don't invovle lighting any fires. They're the perfect summer treat!


S'mores Cupcakes

Graham Cracker Cupcakes
1 1/2 cups graham cracker crumbs (I used 1 cup regular and 1/2 cup cinnamon)
1/2 cup flour
1 Tb. baking powder
Dash salt
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
3/4 cup milk

Marshmallow Frosting (from The Smitten Kitchen)
1 large egg white
1/4 cup sugar
2 Tb. light corn syrup
1 Tb. water
1 tsp. vanilla
pinch of salt

Toppings
14 squares hersheys chocolate
2/3 cup semi sweet chocolate chips
3 Tb. heavy whipping cream

1. Preheat oven to 350 degrees. Line 14 muffin cups with papers.
2. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.
3. Add flour, graham cracker crumbs, baking powder, salt, and milk. Divide batter between muffin cups (the cupcakes don't rise much so feel free to fill them pretty full).
4. Bake for 22-25 minutes or until top springs back when touched. Cool completely.
5. Meawhile, make the frosting. In large bowl set over a saucepan of simmering water, combine all frosting ingredients. Beat with a hand mixer for 6-7 minutes, until light and fluffy. Remove bowl from heat and continue to beat for 3-5 more minutes, or until slightly cooled. Top each cupcake with a dollop of frosing. (Optional: Broil cupcakes for 1-2 minutes after frosting to brown for that "toasted marshmallow" look, or toast with kitchen torch).
6. Prepare the ganache by combining the chocolate chips with the heavy whipping cream. Microwave on high for 30 - 35 seconds. Stir until thoroughly melted and combined. Drizzle over frosted cupcakes. Garnish with hershey's squares.

Rocky Road Cookies

I saw some delicious looking cookies on a new blog I found yesterday, Priscilla's Baking Adventures. They looked so beautiful and so tasty that I just had to come home and make them. The cookies are a simple cake mix cookie filled with orange frosting. I made some of those, but then decided to be creative and make some rocky road cookies, too...and those turned out amazing! They are very moist and super easy. For the original recipe, see Priscilla's post here

Rocky Road Cookies
1 box chocolate cake mix (I used devil's food)
1/3 cup oil
2 eggs

1/2 cup miniature marshmallows
1/4 cup slivered almonds
20 caramels, unwrapped (optional)
1/4 cup milk (optional)

1. Preheat oven to 350 degrees.
2. Mix oil and eggs. Stir in cake mix (mixture will be very thick).
3. Form dough into small balls (I used an ice cream scoop for this). Press 3 or 4 mini marshmallows into the center of each ball, making sure that marshmallows are completely enclosed in dough. Flatten slightly between hands. Sprinkle with almonds (or put almonds in a small bowl and press the top of the cookie into the almonds).
4. Bake for 8 minutes, cool for a 3 minutes on the pan, move to a cooling rack, and cool for 5 more minutes.
5. For caramel drizzle, if desired: Heat caramels and milk in a small saucepan until melted, stirring well so mixture does not burn. Cool 3 minutes and drizzle over cookies.


Make sure to check out Priscilla's blog! I'm so impressed with a sixteen year old girl that has her own food blog with such delicious looking food!


Here's a picture of the cookies filled with orange cream-cheese frosting like Priscilla made. Yum! Corey loved them!