Eewy Gooey S ‘mores Bars

eewy gooey smores bars

 

This Summer has been a crazy one with work, and so many things going on My husband and I have not made time to go camping. I love going camping in the Summer time, seeing the camp fires, people gathered around just sitting back and enjoying the company of others. Then again if you are alone with your significant other just enjoying the peacefulness of the surroundings around you.

My favorite thing to do when I go camping is play games and tell ghost stories with others. Something about that moment  you feel like a little kid again. My favorite past time is making s’mores . Now my husband is really not a big fan of marshmallows so he does not like to participate in making them, but I have to have them if I don’t then it just does  not complete the experience of camping.

I wanted to make some S’mores but actually came across a brilliant idea to make S’mores Bars.  I am so happy that I did because they turned out to be  pure heaven.

Now when I made these and followed the instructions for baking time I have to admit I actually baked them longer because I had added more marshmallows then what the recipe called for. I could not resist I wanted those in there thinking that my bars would come out Fluffy, they came out of the oven more like gooey. I had to let them sit for at least an hour after I took them out of the oven so they could firm a little since it just was not happening right away. So word of advice Do not cut them into bars right away let them sit for awhile to cool completely before you attempt cutting them up.

 

It certainly was not hard to make, and one of those bars can just put you into what I call a Sugar Coma.

 

Eewy Gooey S’mores Bars

Ingredients

  • 3/4 cup graham cracker crumbs
  • 4 tablespoons butter, melted
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup mini marshmallows plus a few extra for the top
  • 1 bag of mini Hershey bars broken in pieces

Instructions

  1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
  2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don’t worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 40 minutes.
  3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.
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All From The Tart

Orange Chocolate Tart

Orange Chocolate Tart

Last weekend I needed to do a little cleaning in our refrigerator since we tend to forget things and then some new science project starts to happen, ewww!  I forgot that I had a couple of oranges and thought what can I make with oranges hmmmm. I love to challenge myself ( who knew!) so I found in my fridge that was needing to be used soon Ricotta cheese,and oranges  what can I make with the two combined. I came across this recipe Orange Ricotta tart with Chocolate ganache  from the baked by an introvert blog.

Believe me when I say I have never made a tart before so I was a little hesitant to start this, but once again I love a challenge. It certainly was not hard to do  at all , and I do have a confession  I am terrible at making crust for  pies so when I made the crust for this tart it turned out perfect!

The Filling part was easy and simple, but to be honest from the recipe that I followed if I had to change it I would a little bit by adding an egg to the mix to make it fluffy since without that egg the recipe was more crust then filling to me. I would also suggest orange extract is fine to use, but if you want more orange flavor use the juices from the oranges that you have it really brings out the natural flavor  of orange in the desert. I also would add 1/3 cup of ricotta cheese to the 1 cup that the recipe calls for , once again to make it a little more filling added to the  tart.

For the Chocolate piece I used dark Chocolate it certainly made this a rich flavored tart, and if you are like me a Chocoholic then this would be perfect for you Bone appetit!

Ingredients

For the crust:
    • 1/2 cup unsalted butter, softened
    • 2 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 1-1/4 cup all-purpose flour
    • 1/4 teaspoon baking soda
For the filling:
    • 1  1/3  cup ricotta cheese, room temperature
    • 1 egg room temperature
    • 2 tablespoons unsalted butter, softened
    • 3 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon orange extract I would recommend adding more of the orange juice from the orange in the mix 1 table spoon
    • 1 tablespoon orange zest
    • 4 tablespoons all-purpose flour
For the ganache
  • 1/4 cup plus 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 4 ounces semisweet chocolate, chopped fine I added more Chocolate but that is because I am a chocoholic.

Instructions

  1. Make the crust: In a medium bowl, cream together the butter and sugar, until fluffy. Stir in the salt and vanilla. Add the egg, beat until well blended. In a small bowl, combine the flour and baking soda. Stir with a whisk. Add flour mixture to butter mixture 1 Tbs at a time. Toss with a fork until a soft dough forms. Gently knead the dough until it sticks together in a ball.
  2. Shape the dough into a disk. Wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat the oven to 350F degree. Grease and flour an 8-inch springform pan. Place wax paper in the bottom. Press the dough out into the bottom of the pan, press up the sides of the pan about half way.
  4. Make the filling: In a medium bowl, cream together the cheese and butter. Beat in the sugar, salt, orange extract, and orange zest. Beat in the flour until well blended. Spread the mixture into the bottom of the crust. Bake for 25 minutes. Set pan on a wire rack to cool. Remove the tart from the pan.
  5. Make the ganache: Place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat. Add the chocolate, stir until the chocolate is completely melted. Let the ganache cool. Pour it over the filling, used a silicone spatula to spread the ganache evenly over the tart. Refrigerate for 1 hour before serving.

Notes

© Sweet and Sassy and oh so crafty – All photos and content are copyright protected. Please do not use any photo without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to this post.

 

Happy Easter

 

 

 

March is the month that our friend the Easter Bunny comes to visit children. He takes the eggs the children decorated and hides them for them to find. In the end the children always get excited when they find that hidden basket full of candy and toys. I use to love Easter as a kid the only problem was I would get up in the middle of the night looking to see where he hid my basket first I didn’t care about the eggs  . Yes I was terrible with surprises and I guess you could say still am.  Moving forward to today I don’t have children, but I have one special little person in my life my niece. I love to spoil her and make things for her, but of course this year Auntie got a little to busy and procrastinated so instead I bought her this cute felt Easter Basket at Michael’s . Honestly this is so easy to make by using felt, glue gun and a little bit of sewing and pow you got yourself a cute Easter basket. My preference is this basket is the cutest thing compare to a plastic one don’t you agree?

 

Girl Scout Samoa pie

Another thing about Easter is you get to gather with family and friends and what else but enjoy each others company while enjoying great food. I always love to bake for our family, and this time I thought I would do something different. March is not only the month of Easter, St. Patrick’s day , but what else Girl Scout Cookies! Those dang girl scout cookies you love them and hate them all at the same time. I have been such a good girl this year and have not bought any of my favorite Thin mints, or the Samoa ones. You end up being a sucker for those little girls who try so hard to shine while learning to sell those evil things. Just kidding  I have to admit to you  I was a brownie when I was a little girl. I thought what would be cool then to make something that represents those famous cookies so I made for our Easter Gathering this Girl scout Samoa Pie. So easy to make, and yet so good. Just eating one slice is better then buying 10 boxes of those cookies right? It taste just like those cookies and is a hit in my household.

The one thing I have to remind everyone is today is not only about being with family and friends, but also to remember Jesus has risen on this day. Easter is not just about the Easter Bunny and the Easter egg hunts it is more then that. So I would like to say God Bless everyone and Happy Easter.

 

 

Girl Scout Cookie Pie

Yield: one 9-inch pie, serves 8 to 16

Prep Time: 10 minutes

Cook Time: about 35 to 37 minutes, divided

Total Time: about 4+ hours (or overnight), for cooling

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce
3/4 cup semi-sweet chocolate chips, melted for drizzling

Directions:

  1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined; don’t overmix.
  5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit.
  6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
  7. Evenly sprinkle the coconut.
  8. Evenly drizzle the sweetened condensed milk
  9. Evenly drizzle the caramel sauce
  10. Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to under bake than over bake if you’re unsure.
  11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
  12. Using a spoon (or pastry bag or zip-top bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
  13. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

 

 

Kahlua Chocolaty Chip Cookies

copy right by C.B.

copy right by C.B.

I love me some Chocolate Chip cookies especially when they have a lot of chips in them hmmmm  chocolate!

We have an old recipe in our family it is pretty simple recipe, but I have got to tell you it is the right amount of time you bake them and the right amount of chips you put into them that make them so delicious and such a comfort treat.

As a little girl I loved helping my mom whip these up and bake them, but the fondest memory I have really is baking these cookies with my sister Melissa. We use to call her Cookie Monster because she loved Chocolate chip cookies always wanted to make them .

Now Forward to my Teen years it was the summer of 1989, and I really wanted to bake so bad, but this time I wanted to experiment see what I could do to change up the hand me down Chocolate chip recipe in my family. I decided to get into my mothers liquor cabinet checked out what I could add to this batter to make it rich tasting. I found my mom had Kahlua and De cacao hmmmmm thinking in my head this could be a hit! The rest was history my mother’s boyfriend at the time loved them, and so did my high school friends. this became my new signature recipe. I have now handed this over to my mother and my sister Val, well I had to hand it to my mom she kept asking me what I did to make everyone like it so much. I gave her a hint that I got into her liquor cabinet ( Yes I did get into trouble and had to totally convince her that I got into the cabinet to use liquor for baking not to drink it Geesh!) I finally gave in and she was thrilled.

Here is my recipe to share now I do not measure certain ingredients, but here is a clue Kahlua and De cacao brings out the intense Flavor of the Chocolate Chips as does the brown sugar. These cookies are even good with home made ice cream, but that is another day to share so enjoy.

Kahlua Chocolate Chip Cookies

makes about 3 dozen

Pre heat oven to 375 degrees

2/3 Cup of shortening part butter or margarine

1/2 cup granulated sugar

1/2 cup of Brown sugar I use dark brown sugar

1 egg, 1 tbsp of vanilla, 2 tbsp of Kahlua and 2 tbsp of De Cacao ( please try not to drink this stuff while baking 🙂 )

1 1/2 cups of gold medal flour if you need to add a little more flour seeing your batter might be a little runny I usually will add about 1/4 cup.

1/2 tsp of baking soda, 1/2 tsp of salt and 1 package of 6 oz of Semi sweet Dark Chocolate chips ( I use Ghiradelli 60% Cacao) and really it does not hurt to add more chips the more the better right?

First mix Shortening, egg, sugar, brown sugar, vanilla, and the Kahlua, De Cacao together make sure the batter is a smooth look no lumps in it.

next Measure the flour by dipping method or by sifting, for a softer rounded cookie add 1/4 cup more flour.

Mix the dry ingredients together, last mix the chocolate chips mixing evenly.

Drop Teaspoonfuls of dough about 2 inches apart on UN-greased baking sheet. For me I like to use a tablespoon of the dough and I place them on a non stick oven mat from Martha Stewart it makes baking so much easier and really your cookies come out a little softer.

Bake 8 to 10 minutes or until delicately brown now this is the important part if you like crunchy then 10 if you like that soft gooey kind of cookie then 8 once again it depends on your oven not everyone’s oven is the same. Experiment and you will find the right amount of time to bake these.