S’mores Bars

S'mores Bars

My love affair with S’mores has been a long one, but it hasn’t always been pretty. During a family camping trip, I suffered an unfortunate marshmallow related injury that left a little scar on my cheek for years. Looking in the mirror this morning, I could find no trace of it, so I suppose all is forgiven. Besides, who could resist the combination of graham crackers, gooey marshmallows and chocolate? Not me.

For most of my life, S’mores were reserved for campouts. Then I discovered that you could make a passable S’more in the microwave. Year round, nearly instant gratification. Then I saw a recipe for S’mores Bars in Family Fun magazine and the rest is history. While good out of the oven, we thought these were even better the next day.

S’mores Bars
Yield: 24 Bars
Printable Recipe

1 cup sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups crushed graham crackers
1 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 bag (11.5 oz) milk chocolate chips
1 large (14 oz) jar marshmallow creme

1. Preheat oven to 350 degrees. Grease 9×13″ pan.
2. Cream butter and sugar until fluffy. Add eggs and vanilla.
3. In a separate bowl, combine graham crackers, flour, salt, baking powder. Add to butter/sugar mixture, beat well.
4. Spread half of dough mixture into greased pan.
5. Sprinkle chocolate chips over the dough.
6. Using a spatula, spread marshmallow creme over the chocolate chip.
7. Top with remaining dough mixture. This can be a bit tricky (or sticky!). Try flattening the dough between two pieces of waxed paper before laying over the top of the marshmallow creme. Don’t worry if it doesn’t look perfect, or you have a few gaps.
8. Bake for 30 minutes. Allow to cool completely before cutting into bars. Or don’t, but in that case, you might need a spoon.

Adapted from Family Fun

Chewy Molasses Sugar Cookies

Chewy Molasses Sugar Cookies

Here in Southern California, we don’t experience the dramatic colors of Fall the same way you do in other parts of the country.  Just last week we had a heat wave that sent temperatures up near 100 degrees.  At any rate, my calendar assures me that it is, in fact,  Fall.  Time to fire up the oven and fill the house with the warm, spicy aromas.

These are the perfect fall cookie, but I’ve been known to bake them throughout the year.  They get the same rave reviews in March as they do in October.  You’ll find that they keep well, making them an ideal choice for holiday giving.

Chewy Molasses Sugar Cookies
Yield: 6 dozen cookies
Printable Recipe

3/4 cup butter
3/4 cup shortening
1 cup brown sugar
1 cup white sugar
1/2 cup molasses
2 eggs
4 cups all purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1 teaspoon salt

1. Melt shortening and butter on the stove over low heat and allow to cool.
2. Combine butter/shortening mixture with sugar, brown sugar, eggs and molasses. Beat well.
3. In a separate bowl, sift dry ingredients together, then add to wet ingredients. Mix well.
4. Chill dough for at least 3 hours – overnight works great!
5. Form dough into walnut-sized balls and roll in granulated sugar. Place cookies 2 inches apart on greased cookie sheet.
6. Bake at 375 degrees for 8-10 minutes – do not overbake.
7. Once cooled, store cookies in an airtight container.

Adapted from Allrecipes.com