Please, Sir, I'd like S'mores Cookie Bars

Summer is just around the corner and I wanted something summer-feeling to take to a couple of parties my friends were throwing, so s'mores cookies felt like an appropriate treat. Enjoy them this summer with all of their marshmallow-y, chocolate-y, graham-cracker-y deliciousness!


S'mores Cookie Bars
(Printable recipe)

Ingredients:

1 cup flour
1 1/4 cup ground graham crackers (9 crackers), divided
1 tsp baking powder
1/2 tsp salt
3/4 cup butter (1 1/2 sticks)
3/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1 1/4 cup milk chocolate chips, divided
1 cup mini marshmallows, divided

Directions:
1) Preheat oven to 350º
2) Combine flour, 1 cup ground graham cracker, baking powder and salt in a small mixing bowl and set aside.
3) In a large bowl, cream butter and sugars together.

4) Add in vanilla and then one egg at at time.

5) Mix in 1/2 c of the flour/graham cracker mixture until it is all incorporated.

6 Stir in 3/4 cup chocolate chips and 1 cup marshmallows.

7) Spray 13x9" baking pan with cooking spray and sprinkle remaining ground graham crackers, shaking gently to coat evenly.

8) Drop blobs of dough onto into the baking pan and gently flatten dough over the layer of graham cracker. A cooking-spray-coated spatula does this well.

9) sprinkle remaining chocolate chips over, and press remaining marshmallows into, the surface of the dough.

9) Chill in freezer for at least 1 hour or overnight. *Because of this step I recommend not using a glass baking pan, as it could break when it hits the oven.
10) Bake for 25-30 minutes.
11) Cool completely then cut into bars.

Nutrition information:

Happy Birthday, Here's Some Goo.

PHOEBE: Ok, here are the birthday candles. Where's the birthday cake?
MONICA: Ok, we're not having birthday cake, we're having birthday flan.
CHANDLER: Excuse me?
MONICA: It's a traditional Mexican custard dessert.
JOEY: Oh that's nice. "Happy birthday Rachel, here's some goo."

But seriously, flan is delicious. One of my friends told me about the Nutella Flan she enjoyed at a restaurant about 2 hours away. I needed to have some without making the trip so I made my own by modifying my favorite flan recipe.

Nutella Flan
(Printable recipe)

Ingredients:

• 1/4 cup Sugar 
• 1 5 oz can Evaporated milk 
• 2 Eggs 
• 1/2 tsp Vanilla extract 
• 1/3 cup Nutella

Directions:
1) Preheat oven to 350.
2) In a small saucepan, melt the sugar over medium-high heat until lightly browned.

3) Coat the bottoms of 4 1/2 c ramekins with that caramel.

4) Beat the eggs and add the Nutella, vanilla, and evaporated milk.  Mix well; it will be thin.

5) Arrange the ramekins in a large baking dish and add enough water to the baking dish around the ramekins for it to come half way up the ramekins.

6) Divide the flan mixture between the ramekins.

7) Place in oven and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.

8) Let cool then place in refrigerator until chilled and ready to serve.

9) To serve, run a knife around the outside of the ramekins, cover  with serving dish and turn over quickly, taking care that caramel does not spill.

10) Shake until flan slides out of ramekin and serve.

We All Scream for Mocha Brownie Batter Ice Cream

I found this recipe for ice cream which does not require an ice cream maker and was excited to make it. Add some crumbled brownie bits to make it even better!

Mocha Brownie Batter Ice Cream
Printable recipe

• 1 14oz can condensed milk
• 2 c heavy cream, divided
• 1 c brownie mix
• 1 Tbsp instant coffee

Directions:
1) Combine 1 c heavy cream, condensed milk, brownie mix, and coffee in a medium bowl.

2) Whisk together until well mixed. Coffee does not need to be fully dissolved.

3) Set mixture aside.
4) Using a whisk attachment on a mixer, whip remaining cream on high for 5-7 minutes until stiff peaks form.

5) Add chocolate mixture slowly while whisking until all of the chocolate is incorporated.

Optional: Stir in crumbled brownie pieces.
6) Pour into a freezer safe airtight container.

7) Freeze for at least 6-8 hours before serving.

Chocodoodles

The first time I got around to making snickerdoodles, I was torn between finally making them and making chocolate chip cookies. I decided that I should just combine them and now it's my go-to cookie recipe. I made them by adding chocolate chips to my snickerdoodle recipe.

Chocodoodles
Printable recipe

Ingredients:

• 2 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 c. chocolate chips

Topping:

3 tablespoons sugar

3 teaspoons ground cinnamon-more if you love it!

1) Preheat oven to 350F. 

2) Wisk together flour, baking powder and salt; set aside. 

3) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer.

4) Mix on medium speed until pale and fluffy, about 3 minutes.

5) Mix in eggs, one at a time. 

6) Reduce speed to low; gradually mix in flour mixture. 

7) Add chocolate chips and stir in by hand.

8) In a seprate bowl, stir together cinnamon and remaining 3 tablespoons sugar. 

9) Shape dough into round balls; roll in cinnamon sugar.

10) Space 2 inches apart on baking sheets lined with parchment paper.

11) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes. 

12) Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.

Spice Krispy Treats

Is there anything better about fall than the arrival of pumpkin spiced things suddenly into our lives? The good marshmallow making people gave us yet another, pumpkin spiced marshmallows, making Pumpkin Spiced Rice Krispy Treats possible!

Pumpkin Spice Krispy Treats
Printable recipe


Ingredients:

• 3Tbsp butter
• 1 18 oz bag pumpkin spice marshmallows
• 5 Cups Rice Krispies cereal
• non-stick cooking spray

Directions:
1) Spray a medium sized baking pan with non-stick cooking spray.

2) Put butter in a small bowl and melt in microwave.

3) While butter is melting, put marshmallows in a large microwave safe (and sized) bowl.
4) Pour melted butter over marshmallow and stir to coat evenly as possible.

5) Microwave marshmallows on high for about 5 minutes, stirring every minute until fully melted.
6) Mix in rice Krispies, one cup at a time, until evenly distributed.

 7) Transfer to baking pan, and smooth using a rubber scraper coated with non-stick cooking spray.

8) Let cool completely or refrigerate before cutting.
9) Serving suggestion: Enjoy with a hot pumpkin spice latte!



Sorry DailyGrace, I can't agree with you but I will post your video (or part of it) because it's relevant-ish and that's what I do.

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