S'more Cookie Bars. These were a huge hit!
Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off.
These bars are sure to wow everyone that tries them! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture.
Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Enjoy! S’more Cookie Bars. Thin mints. Thin Mints I really don’t think you can top a Girl Scout Thin Mint cookie straight from the freezer.
Unless you make your own, of course! Three ingredients. That’s it! And if you happen to pick up some Andes mints baking bits, then you’ve cut your ingredient list by a third. These are seriously good. Recipe: Thin Mints 1 sleeve of Ritz crackers 1 bag of dark chocolate chips 1/2 tsp. pure peppermint extract Melt chocolate in a glass bowl over a pot of simmering water. The Last Chocolate Chip Banana Bread Recipe You’ll Ever Need – It Takes a Little Heat. Bananas aren’t a fruit that typically excites the senses or moves people in a profound way, if in any way at all.
Hell, fruit in general doesn’t do that. Except maybe a lychee. Lychees do something quite unnatural to me that makes me feel shameful and dirty, but that’s a different blog post. Focus. Bananas. I don’t know anyone who actually likes bananas, anyone who actually likes to eat bananas, anyone who actually likes the taste and texture of the slimy soft, sometimes stringy fruit that leaves a strange, powdery-yet-wet residue on the tongue and teeth. It’s just one of those things in life that people should do. Today, though, I’m finding myself a little less apathetic about bananas. It was after the birthday trip up to the mountains. On our way up to the cabin, we stopped at the market and bought, among other things, bananas. The bananas came back home with us. I put the untouched bananas on the kitchen countertop. *breathe* Mini Chocolate Chip Banana Bread Recipe Preheat overn to 350.
Makes » recipe: ice cream cake (but not like you think) If you’ve been following along, you’re probably aware that I collect cookbooks.
Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream.
And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. She was right. Preheat oven to 350o.