Homemade S'mores

Hi all!  We're back from our lovely vacation visiting family and friends in BC.  It was so great to see so many people that we haven't seen for a couple years.  I'm actually feeling a little homesick still, even after being gone since 2005.

But let's get back to business.  I made these s'mores before we left, using my homemade marshmallows and graham crackers.  First let me tell you that when made over a fire (we made ours over a fire bowl in our backyard) these don't look anything like they're pictured below.  But they're oh so good.  Rather than roasting the marshmallow and then building your s'mores sandwich you compile the entire thing, wrap it in foil and roast.  So you end up with an ooey gooey delectable treat. 

If you don't want to bother with making the marshmallows and crackers (but you'll be glad if you do) these would still be delightful with store bought ingredients.  If you are going camping you can make these packets up beforehand and have s'mores any old time you feel like it. 

Ultimate S'mores
from Sunset Magazine


Vegetable oil
Homemade Graham Crackers
4 bars (3.5 oz. each) dark chocolate with almonds (such as Lindt), each broken into 3 pieces
Homemade Marshmallows
Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center 1 graham cracker on each oiled doubled sheet, then top with a chocolate piece, marshmallow, and another cracker. Gently fold foil over s'mores and crimp to seal.

 Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350°), turning often just until chocolate softens, 2 to 3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.

Whole Grain Caramel Rum Bars

I knew these would be trouble.  I bought a bag of caramel pieces with no recipe in particular in mind.  I started hunting through my many cookbooks and found this recipe in King Arthur Flour Whole Grain Baking book.  Unfortunately the recipe used less than half of the bag so I ended up eating the rest which wasn't what I had in mind when I bought them.  Oops?  

Back to the recipe!  I loved these bars.  They were very easy to make, and the rum flavor was heavenly.  I would add more chocolate chips next time since they seemed a little sparse, but otherwise these were fantastic.

Whole Grain Caramel Rum Bars
from King Arthur Flour Whole Grain Baking

Crust

1 cup quick-cooking oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp orange juice
1/2 cup unsalted butter, melted

Filling

2/3 cup caramel (from a block) or 21 individual candies
2 Tbsp milk
2 Tbsp rum
2/3 cup sliced almonds, toasted

Topping

1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan.

To prepare the crust: Whisk the oats, flour, brown sugar, baking soda and salt in a medium bowl. Add in the orange juice and melted butter, stirring till thoroughly combined.

Measure out 1 3/4 cups of the crust mixture and spread it in the prepared pan, gently patting it down. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.

To prepare the filling: Melt the caramel, milk and rum in a small saucepan, stirring constantly until smooth. Pour the thinned caramel mixture evenly over the baked crust. Sprinkle with the almonds, then spread the remaining crust mixture over the almonds.

Return the pan to the oven and bake for 12 minutes. Remove from oven and immediately sprinkle them with the chocolate chips. Let cool until chocolate has solidified before cutting.

Linked to:
Sweet Treats Party
This Chick Cooks Link Party 
Sweets for a Saturday 
Sweet Indulgences Sunday

Brown Butter Crispy Rice Squares

I made these for my son's 3rd birthday party, and I think the parents enjoyed them just as much as the kids.  I love rice crispy squares, they're such a comfort food.  I can only imagine how many people have fond memories of making these with their moms.

For me this recipes definitely improves the original though.  The brown butter adds a glorious nutty flavor, and the vanilla beans add a different and more intense vanilla flavor than extract does.  Love these tasty treats and I'll definitely be making these with my kids when they're older.

Photo by: Jamie Lacey Photography

Brown Butter Crispy Rice Sqaures
from Flour: Spectacular Recipes from Boston's Flour Bakery & Cafe by Joanne Chang

1 cup (2 sticks) unsalted butter
1/2 vanilla bean (or substitute 1 - 1 1/2 teaspoons vanilla extract)
2 10-oz bags marshmallows
1/2 teaspoon kosher salt
9 cups crispy rice cereal

Spray a 9x13-inch baking pan with cooking spray.

Add the butter to a large saucepan set over low heat.  Scrape the seeds from the vanilla bean into the pan with the butter.  The butter will melt then begin to bubble and foam.  Eventually it will start to turn brown and smell nutty - watch carefully, it can go from brown to burned quickly.  Once the butter is browned, add all of the marshmallows and the salt.  Stir the mixture constantly until the marshmallows are completely melted.

Turn off the heat under the pan and add the cereal.  Use a rubber spatula or wooden spoon to coat the cereal evenly with the marshmallow liquid.  Spread the mixture in an even layer in the prepared baking pan.  Let cool for at least an hour before cutting and serving.

You can store the treats in an airtight container at room temperature for 2 days.

Linked to:
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Sweets for a Saturday 
Sweet Indulgences Sunday

Rocky Road Bars

This recipe was easy and deeeelicious.  I really should be banned from making them again.  When I first made them I had a bite after about 1 hour of refrigeration, and I thought, hmmm not bad.  I had them again a few hours later and somehow they had changed from not bad to irresistible.

The fudgey chocolate, silky smooth marshmallow, toasted almonds, and crunchy graham cracker crust were too much for me to resist.  In a matter of about three days I almost singlehandedly polished off an entire 9X13 pan full.  My husband stared at me in disbelief when I told him there were only a few squares left.  Ooops?

Fudgy Rocky Road Bars
from Martha Stewart

Ingredients

8 graham crackers
1 1/2 cups natural almonds, toasted and coarsely chopped
1 cup marshmallow topping
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) condensed milk

Directions

Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow topping.

In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

Linked to:
Sweet Treats Thursday
Sweet Tooth Friday 
Sweets for a Saturday
Sweet Indulgences Sunday
This Week's Cravings 

Turtle Bars

I wanted to make something a little more for the adults at my son's recent 3rd birthday party.  I had been eyeing the heartland turtle bars recipe in my Baked Explorations book, and thought they sounded like the perfect thing to make.  I have made turtle squares in the past with a recipe using boxed cake mix and caramel candies, and it always has gotten rave reviews so I thought I would try this from scratch recipe which also has the added heartiness of an oatmeal crust.

These were pretty delicious, although my one complaint is definitely not enough caramel.  I found the caramel to be quite runny and just sort of mixed in with the crust.  Great flavor but not that shot of pure caramel delight I was hoping for.  Next time I will use my favorite caramel recipe instead, it's a bit thicker and quite salty.  Otherwise I loved the buttery oatmeal crust and the rich chocolate center.  I must sound like a broken record, but use good quality chocolate chips, it makes a huge difference in the taste!

Photo by Jamie Lacey Photography

Heartland Turtle Squares
from Baked Explorations


For the Oatmeal Base and Topping:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup firmly packed dark brown sugar
1 3/4 cup rolled oats
2 sticks unsalted butter, melted
1 cup toasted pecans, roughly chopped
1 1/2 cups semi-sweet chocolate chips

For the Caramel Filling:
1/2 cup firmly packed light brown sugar
10 tablespoons unsalted butter
2 tablespoons heavy cream

Make the Bar Topping and Base:
Preheat the oven to 350 degrees Fahrenheit and butter the bottom and sides of a 9x13-inch glass or lightly colored metal baking dish. Line pan with parchment paper so that the paper overhangs the pan on two sides.  Butter the parchment.

In a large bowl, whisk together the flour, salt, and baking soda.   Use your hands to rub in the brown sugar.  Stir in the oats until evenly combined. Make a well in the center of the dry ingredients and pour in the melted butter, stirring until combined. Lightly press about 2/3 of the oat mixture into the bottom of the pan and bake for 10-12 minutes or until light golden brown. Remove the pan from the oven to cool on a wire rack for a bit, leaving the oven on. Sprinkle the chopped pecans and chocolate chips over the cooled crust.

Make the Caramel Filling:
In a medium saucepan over medium heat, melt together the butter and light brown sugar. Bring the mixture to a boil and allow it to boil for one minute, stirring constantly. After 1 minute, remove the pan from the heat and quickly whisk in the cream, then pour the caramel evenly over the pecans and chocolate chips.  Use an offset spatula to evenly distribute the caramel.  Sprinkle the remaining oatmeal mixture over the top and bake for 10-12 minutes further or until the top is golden brown.

Let bars cool in the pan for about 15 minutes, then place the pan in the fridge and chill for 1 hour to firm up.  Cut and serve.

These bars will keep, covered tightly, at room temperature, for about 3 days.

Linked to:
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Melt in Your Mouth Monday

Grasshopper Bars

 Years ago boozy cocktails with my girlfriends was a nightly event.  One of my favourite drinks was the grasshopper, which is cream, creme de cacao, and creme de menthe.  When browsing through Baked Explorations and I found the recipe for grasshopper bars, my inner party girl insisted that I make these.  And ooooh are they tasty.  A rich brownie base, with a glorious minty buttercream, topped with a chocolate glaze.

This recipe does take some time, so set several hours aside since you need to assemble each layer on it's own and each requires cooling time.  They're so worth it though.  The buttercream used is a new one for me, it basically calls for you to make your own condensed milk and add butter to that.  It's glorious. Glorious I tell you.

 Grasshopper Bars
Makes 24 brownies,  from Baked Explorations


For the Brownie Base:
3/4 cups flour
1/2 tsp salt
1 tbsp dark unsweetened cocoa powder (I used Sharfenberger)
5 oz good quality dark chocolate (60-72%), coarsely chopped
1/2 cup (1 stick) butter, cut into 1 inch cubes
3/4 cup sugar
1/4 cup firmly packed light brown sugar
3 large eggs, room temperature
1 tsp vanilla extract

Preheat the oven to 325.

Butter the sides and bottom of a glass or light-colored metal 9x13 inch pan.  Line the bottom with a sheet of parchment paper and butter the parchment.  In a medium bowl, whisk together the flour, salt, and cocoa powder.

Configure a large double boiler.  Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined.  Turn off the heat, but keep the bowl over the water and add both sugars.  Whisk the sugars until completely combined.  Remove the bowl from the pan.  Wait until the mixture is at room temperature

Add three eggs to the chocolate/butter mixture and whisk until just combined.  Add the vanilla and stir until combined. Do not overbeat the batter or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate.  Using a spatula (do NOT use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12-15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (about 1 minute from being cooked completely).  A toothpick inserted in the brownies at an angle should yield a few loose crumbs.  (I like my brownies quite underdone so I removed them after about 10 minutes, but it's up to your preference). Remove from the oven and let cool completely in the pan while you make the creme de menthe filling.

For the Buttercream
3/4 cup sugar
2 tbsp flour
3/4 cup milk
2 tbsp heavy cream
1 1/2 stick butter, softened but still cool, cut into small cubes
3 tbsp creme de menthe
1 tsp peppermint extract

In a medium heavy-bottomed saucepan, whisk the sugar and flour together.  Add the milk and cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, 5-7 minutes.

Transfer the mixture to the bowl of an electric stand mixer fitted with the paddle attachment.  Beat on high until cool.  Reduce the speed to low and add the butter and mix until thoroughly incorporated. increase the speed to medium-high and beat until filling is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.  If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency.  Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes while you make the chocolate glaze. 

For the Chocolate Glaze
6 oz good quality dark chocolate (60-72%) coarsely chopped
1 tsp light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter.  Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.  Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.

Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer.  Place the pan back in the refrigerator for 1 hour, until the glaze hardens.

Linked to Sweets for a Saturday #3
and Sweet Tooth Friday

Milk Chocolate Brownies

This recipe is from the famous Fat Witch Bakery in NYC, and I found it via the Dallas Duo Bakes blog (they always have loads of tasty recipes).  I've made their snow witch white chocolate brownies before and they were delightful, so I had high hopes for these.  I adore rich dark chocolate brownies, but Mike is more of a milk chocolate kind of guy so I figured these brownies were right up his alley.

The recipe is super fast and easy to make.  Brownies are probably one of the only things I make without my beloved stand mixer, and it's kind of fun to mix things by hand once in a while.  I used Guittard for all the chocolate the recipe called for (yes I am a chocolate snob).  The final verdict?  While they looked gloriously chocolatey these weren't my favourite.  I definitely prefer a deep dark intense chocolate flavour which these brownies lacked.  The texture was nice and fudgy, just how I like them.  Surprisingly Mike wasn't a huge fan either, I guess he likes dark chocolate more than he thought!

Milk Chocolate Brownies

from Fat Witch Bakery  

Ingredients

8 tbsp (1 stick) unsalted butter

1 ounce unsweetened chocolate, coarsely chopped to same-sized pieces

1/2 cup milk chocolate, coarsely chopped to same-sized pieces

2 large eggs

3/4 cup granulated sugar

1 tsp pure vanilla extract

1 cup unbleached flour

1/4 tsp salt

3/4 cup milk chocolate chips (we didn't have chips, so we chopped a milk chocolate bar)

Directions

1.  Grease a 9-inch x 9-inch baking pan with butter.  Dust with flour and tap out the excess.  Preheat the oven to 350 degrees F.

2.  Melt the butter and the coarsely chopped milk and unsweetened chocolates in a small saucepan over low heat, stirring frequently.  Set aside and let cool to room temperature.

3.  Cream the eggs, sugar, and vanilla in a large bowl until smooth.  Add the cooled chocolate mixture and continue mixing until well combined.

4.  Measure the flour and salt and then sift together into the batter.  Mix gently until well combined and no trace of the dry ingredients remains.  Stir in the milk chocolate chips by hand.

5.  Using a spatula, spread the batter evenly in the prepared baking pan.  Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.

6.  Remove from the oven and cool on a rack for 1 hour.  Cut just before serving.

Yield:  12 to 16 brownies

Martha's Toffee Millionaires

Oh lordy are these good.  These bars are a buttery golden shortbread, topped with smooth chocolate toffee, and finished with coarsely chopped chocolate covered toffee bars.  Yuuuuum.  Another one out of Martha Stewart's Holiday Cookie magazine, these are seriously amazing.  I don't even want to think about how many calories are in one little square, so I won't.  It is the holiday season after all.

The recipe is very simple, just a bit time consuming.  Melting the toffee chocolate pieces took about 20 minutes, I seriously thought they were never going to melt.  Next time I make these I'll be sure to chop them up much finer than I did.  I used Heath bars for melting and Trader Joe's toffee almond bars for the topping.

Ingredients

Makes 16 squares

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 2 cups all-purpose flour
• 1 1/4 teaspoons coarse salt
• 3/4 cup packed light-brown sugar
• 1 cup finely chopped chocolate-covered toffee bars plus 1/2 cup coarsely chopped chocolate-covered toffee bars (about 10 ounces total)
• 1/4 cup heavy cream

Directions

1. Preheat oven to 300 degrees, with rack in upper third. Butter an 8-inch square baking pan. Whisk to combine flour and salt into a bowl.
2. In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2 to 3 minutes. Gradually add brown sugar; beat until fluffy, about 2 minutes more. Reduce speed to low. Add flour mixture; mix just until combined. Using plastic wrap, press dough into prepared pan. With plastic on dough, chill 45 minutes.
3. Pierce dough all over with a wooden skewer. Bake, rotating pan halfway through, until golden brown and center is firm, about 70 minutes. Transfer to a wire rack; let cool 10 minutes.
4. Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with coarsely chopped toffee. Let cool slightly. Cut into squares. Let cool completely.

Pumpkin Bars with Cream Cheese Frosting

Oh yum.  The icing alone makes these bars totally worth it.  I ordered The Complete Magnolia Bakery cookbook a few weeks ago and have been anxious to try one of their many delicious sounding recipes.  Most of the recipes look super easy and seem like something your mom would make, total comfort food.  Mike and I hit up Magnolia Bakery in NYC several times when we were there, and I fell in love with their cupcakes, so I had to add their cookbook to my collection, well one of them at least (I think they have three). 

So the pumpkin bars.  We were expecting something a little more bar-like, a little more dense.  The bars are in the same chapter as brownies so I didn't expect them to be so cake-like.  Not that there's anything at all wrong with that, but you should know what to expect.  Actually my one complaint about the cookbook is lack of pictures.  I love being able to see what the finished product should look like.  You could easily use whole wheat flour in this recipe, and some plump juicy raisins would work nicely as well.  I enjoyed that the cake wasn't that sweet, it was a nice balance with the super sweet and decadent icing.

These bars are so easy to make, they took almost no time at all.  I think they would totally work as cupcakes and might go that route next time.  As I type this we've eaten them all and I can't wait to make another batch.  And the icing, oh the icing.  Have I mentioned I love icing?  This was probably one of the best cream cheese icings I have ever had.  I must admit that we didn't wait the two hours you're supposed to chill it though, I think we made it about 45 minutes until I couldn't handle the temptation and just iced the bars anyways.  Twas divine.

Magnolia Bakery's PUMPKIN BARS with CREAM CHEESE ICING

For the bars:
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/4 cups canned pumpkin puree
1 1/4 cups sugar
3/4 cup vegetable oil (preferably Canola)
3 large eggs, at room temperature
1/2 cup coarsely chopped toasted pecans (see note)
Icing:
1 8-oz package cream cheese, softened and cut into small pieces
3 Tbs unsalted butter, softened and cut into small pieces
3/4 tsps vanilla extract
2 1/2 cups sifted confectioners sugar
Garnish:
1/2 cup coarsely chopped toasted pecans (see Note)

NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes or until lightly browned and fragrant.

Preheat the oven to 350º. Grease and lightly flour a 13 X 9 inch baking pan.
To make the bars: in a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt.In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Stir in the pecans. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester inserted in the center of the pan comes out clean.Remove from the oven and allow to cool completely.
Make icing:
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing 2 to 3 hours, but no longer, to thicken before using.
Ice the top of the cooled cake with the cream cheese icing. Garnish with pecans and desired.

Linked to Seasonal Sunday