Quick & Easy

Here’s a quick and easy dessert you can make when that last minute invite comes through and you don’t want to go empty handed.

I’ve made similar brownies before but found this idea for the base on a blog recently.  (I apologize for not remembering which one.  Let me know if it was YOU and I’ll update my post with a link.)  The other blogger just layered graham cracker squares on the bottom instead of making a graham cracker crust.  Doesn’t get any easier. I like easy.

Quick & Easy S’mores Brownies

• One box of your favorite brownie mix
• One box of graham crackers
• One bag of marshmallows

Grab desired pan and line with aluminum foil.  Once lined layer with graham crackers. Prepare your brownies according to the box directions and pour into pan.  Set timer for 5 minutes prior to the recommended bake time to allow for the addition of your marshmallows.  When the timer goes off quickly top brownies with marshmallows and put back into oven until marshmallows are puffy and browned, 5 minutes or so.  Once out of the oven I added more graham cracker squares to the top and allowed to cool.

Note:  You don’t need the whole box of graham crackers or bag of marshmallows.  Add as much or as little as desired. You could, if so desired make homemade brownies instead of a box mix and you could get even crazier and use homemade graham crackers and marshmallows.  I’m not that crazy.  :)

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Hope everyone is enjoying their three day holiday weekend!    :)

S’mores Snack Cake

 

Seriously good and relatively easy.  For those of you that may not know, besides loving all things cinnamon, blondie, and banana loaded I’m also very fond of s’more-ish treats.  (I’m pretty sure its the warm melty roasted ‘mallows that gets me.) 

A while back Debbie from Mocha Me blogged about a s’mores snack cake  baked. She said while she enjoyed the cake it didn’t quite hit that s’mores note.  After thoughts of it lingered, I finally decided on how to get  that “s’mores” flavor I love.  I think I nailed it with my adaption.  Or at least that’s how I took the almost empty pan.  I did manage to snag this piece to photograph.

Click here for the original recipe as seen on Mocha Me or here for a printable version of mine. Note, for decorative purposes I stuck a graham cracker in the center and drizzled more chocolate on top.  Babygirl ate this piece and said it was better than her first one. 

Babygirl’s Strawberry Topped Cheesy Lemon Pie

This beauty is brought to you by my babygirl.  She not only made the pie by herself, she also took the photos.  ( I edited them in Picasa.)  In keeping with the theme of today’s post I’m going to allow McKenna, aka Babygirl tell you all about her pie.

Hi! This is Babygirl and I really loved this pie that I made.  It was fun and a little easy but it was more fun. Instead of just tossing the berries on top I wanted to make a flower with strawberries. (Well my mommy told me about it and I like the idea so I went with it.) It was hard making the strawberry flower because you have to pick the right strawberry slices. If you want to make the strawberry flower you can find it on Ms. Monica’s blog. If you have any questions send them to my mama and say that they are for me. Thank you. Babygirl out.

Here’s the adapted recipe by Babygirl: 

 Strawberry Topped Cheesy Lemon Pie, printable recipe

Ingredients:

• 18 graham cracker squares, crushed
• 5 tablespoons of unsalted butter, melted
• 3 TBS granulated sugar
• 1 lemon, zested & juiced
• 16 oz cream cheese (2 8 oz blocks) at room temperature
• 14oz sweetened condensed milk (1 can)
• Various berries for decoration

Directions:

Preheat oven to 350 degrees.  Place graham cracker crumbs in a medium sized bowl, sprinkle sugar over top, and pour in melted sugar.  Stir well with a wooden spoon.  Once the mixture is even in color place it into a 9 inch pie pan.  Using your fingers pat crust  mixture into place covering the bottom of the pie pan and completely up the sides.  Once the crust has been shape, bake for 6 to 7 minutes.  Remove from the oven and set  on cooling rack. Allow to cool completely. Meanwhile place cream cheese in a medium bowl and beat until smooth.  Add sweetened condensed milk and beat well, about 1 minute. Scrap down sides of bowl and add in lemon zest and juice.  Beat until smooth scraping down sides as needed.  Pour cream mixture into cooled pie crust and smooth out top.  Chill in the fridge at least 3 hours.  After the 3 hours or prior to serving top with fresh berries.

The original un-adapted recipe can be found in William Sonoma’s Sweet Treats.  This is a great book for young kids interested in baking.  Babygirl has successful made 5 or 6 recipes out of it!

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A proud Mommy moment, Babygirl was awarded The Presidential Award for Educational Excellence!  Only 20 out of 99 fifth graders in her school received it!  :) YAY!

S'mores Bread Pudding

When you have bread going stale what do you make?  Why bread  pudding of course!  And if you're me S'mores bread pudding to be exact! :)

I remembered drooling over Peabody's photos of her S'mores Bread Pudding awhile back and new this was the perfect opportunity to give it a go. 

 

I checked out the recipe since it had been a while and I couldn't  find the printout in the stack of ten thousand sheets I have lying in a mountainous pile.What I found after checking the recipe was that she used a Hot Chocolate bread.  Well, I wasn't making one and the whole point of the bread pudding was to use up my leftover baguette.  Not to be deterred I decided to adapt the recipe to suit my purpose and taste.  I think I did pretty good though I'm sure had I followed her recipe I would have also been happy. 

S’mores Bread Pudding (my adaptations in red)

1 Guatemalan Hot Chocolate Bread (recipe follows)- cut up into square pieces (I used 1 loaf of french bread.)

1 ½ cups heavy whipping cream
½ cup whole milk  (I used 2%)
2/3 cup granulated sugar
3 egg yolks
1 egg
1 tsp vanilla extract

10 graham crackers
¾ cup mini chocolate chips (semi-sweet Guittard chocolate chips)
2 cups marshmallows (give or take, the amount is really up to you, I used minis)

Butter a 8-x-8-inch pan.  (1 souffle dish)
Whisk together the heavy whipping cream, milk, sugar, egg yolks, egg and vanilla extract. Set aside, this is the custard mixture.  (I cut up my baguette and added it to the custard mixture.   I left the bread soaking in the custard and stirred it occasionally until most of the custard was soaked up by the bread.)
Sprinkle bread pieces on the bottom of the pan so that the pan is covered. (I layered the custard soaked bread, graham crackers, mini marshmallows, and chocolate chips in the souffle dish.  One layer of bread pudding, one layer of graham cracker, liberally sprinkled with mini marshmallows,chocolate chips, and another layer of bread pudding followed by the graham crackers.)  Break graham crackers in to pieces (I keep mine in whole pieces. Just breaking off pieces to fit my dish.) and sprinkle evenly half of them on top of the bread. Sprinkle evenly half of the chocolate chips as well. Add 1/3 of the custard mixture and press bread down so that the custard soaks in. You may need more custard depending on how dry your bread is. Then add bread pieces again, followed by remaining graham crackers and chocolate chips. Add another 1/3 of the custard mixture and again press the bread down to make sure all the bread pieces get soaked with custard. Keep adding the custard until all of the piece are soak through with custard. You will most likely have both bread pieces and custard left over (I didn't have any of either leftover), feel free to make a mini one.
Place dish in a water bath and bake at 350F for 1 hour. After the first 20 minutes, place aluminum foil on top of the bread pudding to prevent the graham cracker pieces and top of the bread from browning too much.
When the bread pudding comes out of the oven, immediately (I added more chocolate chips and then the marshmallows) spread marshmallows on top to allow them to melt. You can use a kitchen torch (Joe used our kitchen torch) or place under a broiler to get the toasted marshmallow look. Top with chocolate syrup (The kids and I don't do a lot of chocolate so we left off the syrup.) and serve warm (or hot or cold for me).

The sitter, Miss Karolyn and the twins really liked the it.  Babygirl was too slow so she missed out.  Devon, my unofficial taste tester said it was good but that the Bananas Foster one was better.  (I think it was the Bananas Foster sauce that put it over the edge!) I admit to liking this better after it cooled substantially. When I first tasted it still warm (hot) from the oven I didn't like how "wet" the bread still was  (I DO NOT like mushy, soggy  textures! EW!) but after it cooled to room temperature it was perfect, moist with a yummy custardy flavor but not soggy.

I broke out my new kitchen torch and (finally) used it or rather Joe did to toast the marshmallows.  I was a little timid and kept worrying we'd burn the house down or at least each other.  He did a good job.  Did ya see all those lovely toasted marshmallows?

**Please let me know if I missed something in the recipe or if I didn't explain myself well.

Don't forget to answer my question with your opinion and enter my giveaway!

Technorati Tags: giveaway,s'mores,marshmallows,chocolate,graham crackers,bread pudding

S'mores Brownies two ways

I'm sure it's not a shock to read that I love s'mores (desserts).  Here's the crazy thing, I've never had an actual s'mores. You know,  everyone's fave campfire treat, the kind with the marshmallows roasted over an open fire. I've made toaster oven s'mores and many other s'mores like desserts but never the real deal.

These first S'mores Brownies were pretty good and were made using a boxed brownie mix. Unfortunately I overcooked the brownies and thus the graham cracker crust a bit.  The brownies sit atop a  graham cracker crust and  its crowning glory is a yummy layer of oven melted marshmallows.  Sandwiched between the two (should have been) a gooey fudgy brownie. Sounds good right? So you know I was bummed when I sampled one and found my brownies were not gooey or fudgy. 

I made these for Devon, one of the twins to take to school along with a pan of white chocolate blondies but because they didn't turn out as well as I wanted I didn't send them. Against my better judgement Devon convinced me to send in two for his teacher to try.  (He came back with the message....she liked them!) I didn't follow a recipe just an idea of what I wanted.  

The second S'mores Brownies I made were inspired by the ones I saw on the blog, Joy the Baker.  Being that the Twins had baseball practice and it was moved indoors I figured I would take the brownies to practice but after taking them out of the oven I realized that they would be a bit messing to cut and serve.  I took the recipe's concept of adding marshmallows and graham cracker pieces into the batter to make it "smores" and instead of making homemade brownies I used a box mix.  (Original recipe provided below) I did add a bit more marshmallows and graham cracker pieces which lead to their being a tad difficult to cut.  While I liked these, especially warmed up and topped with vanilla ice cream, I wasn't crazy about them.   I've come to realize while the concept of a s'mores brownies is a good one it doesn't translate well.  In both of these the brownie was the dominant taste. Don't get me wrong some (brownie lovers) might enjoy both of these  but for me s'mores are more about the gooey marshmallows and graham crackers than the chocolate.  If you want something that is reminiscent of those yummy campfire treats give these a S'mores Bars or even these.

S’mores Brownies

     adapted from Bon Appetit, October 1991

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 6 ounces unsweetened chocolate, chopped
• 5 large eggs
• 1 1/4 cups dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 1 cup graham cracker, roughly crushed with your hands
• 12 big marshmallows  (I also diced 6 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in.  Up to you!)

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a  heavy  saucepan of simmering water.  Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers.  Pour batter into prepared pan. Dot with 12 large marshmallows.  Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool.  Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky.  Serve or wrap individually in wax paper for storing.

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Technorati Tags: s'mores,bars,brownies,marshmallows,graham crackers,chocolate

Peanut Butter Mousse Bars

I LOVED this dessert!  With that said I have to tell you a something about myself.  I'm not a fan of chocolate or peanut butter.  I won't eat peanut butter on it's own and well, unlike many I don't go gaga over chocolate.  Yeah, I'll eat a brownie if it's been kicked up a notch but that's about it for me.  If and when a recipe calls for chocolate I use  dark and when I can, I'll leave it out all together.  Here's where I'm  really strange.  I like peanut butter and chocolate together.  A lot which is why (along with yummy pictures) I decided to give this a try.   

I initially was going to make this to bring to the Twins' baseball practice, but I ran out of time and made them Cheater Snicker Brownies instead.  Am glad I ran out of time!  I would have gotten one little piece had I brought them to baseball. Greedy but true!  This was soooo good!  And I LOVED the peanut butter mousse!  It was "lick the bowl" good!  I wanted to but I restrained myself and used the spatula to get every last little bit of it.

 Okay, back to this delish bars.   Another thing I loved about the bars was how lovely they looked after cutting them.  You can clearly see the contrasting layers.  The ganache topping didn't  harden up so much that it cracked when cut making for a smoother cut.

This bar recipe comes to you courtesy of Dianne's Dishes who as you may remember is my blogging Mama!  Please check her out she has  a lot of great recipes, including gluten free ones, and healthier ones for those of you making a lifestyle change.  You want bread ?  She's got bread! Take a look!

On another note:  Baseball did not go as well as we would have liked this weekend.  We won both our games yesterday but lost today's which was the one that mattered.  The Twins' personally did NOT have their best stuff though Jalen did a good job pitching.  In 1 & 2/3 innings he struck out 4, walked 2, hit a batter, gave up only 1 hit & did not give up a run. We ended up 2 & 1.

LiveJournal Tags: peanut butter,chocolate,peanuts,mousse,graham crackers,ganache,bars,brownies