S'mores Bars

Here is an easy and delicious treat to make this holiday season, s'mores bars!

Ingredients:

• 1 stick of butter melted
• 1 1/2 cups crushed graham crackers (about 1 package inside the box)
• 1/2 bags shredded flaked coconut
• 1 12oz bag of chocolate chips
• 1/2 bag of mini marshmallows
• 1 can of sweetened condensed milk

Preheat oven to 375 degrees.

Melt the butter and mix the crushed graham crackers and press into a 9x13 pan.  Layer the remaining ingredients in order.  Finish by sprinkling a few chocolate chips on top.

Bake until marshmallows toast and puff, about 10 minutes.

Princess Birthday Cake

My niece turning 3 called for only the best (and sweetest) of cakes.  She was also super excited to be a big sister.  This was a big moment for me because I remember being 3 and learning how to make a cake with my grandmother thus kicking off my love of baking and all things food.

Caidyn & I reaping the joy of making homemade butter cream icing.

My little princess had requested a princess themed cake so I decided to make a cake out of cupcakes that she would help me ice and prepare.  This is one time where I went for quick my using a box cake mix and following the directions on the box for making cupcakes.  Its the decorations and icing technique I'm focusing on for today.

My butter cream recipe is a simple combination of butter, powdered sugar, vanilla and milk.  Be extreamely careful when adding the milk; you can't take it away if the icing becomes too runny.  This recipe I can't take credit for and has been a tried and true one from an old Betty Crocker cookbook.  

What You Need:

1/2 cup softened butter

3 cups powdered sugar

1.5 teaspoons pure vanilla extract

About 2 teaspoons milk

Arrange cupcakes on a cake board in any arrangement.

The icing was done using an M1 Wilton tip with an icing bag.  Start by holding the icing tip about 2 inches above the cupcake in the center of the cupcake.  Squeeze until a star forms then begin circling in a counterclockwise rotation to create the pretty ruffles.

So helpful.....and covered in sugar and sprinkles!  Just makes her extra sweet!

Caidyn even popped on her apron to do the sprinkles and sugar pearls!  Such a big three year old.  She leaned over and whispered to me "I'm so glad you came to see me."  Sigh, heart melted.

Finished and ready for birthday girl.

Close up of the top of a cupcake.

Fabulous Fudge

I don't have a professional lighting crew or even a high tech camera but this is my super delicious fudge.  This dessert has been made in my family since I was young and is a recipe that was Mamie Eisenhower's family fudge recipe.  I enjoy it greatly and it is a memory that I cherish from making this with both my grandmother and my mother.  Three generations of ladies in my family have had a hand in preparing this for previous family holiday gatherings.  My husband loves fudge and agreed to be the "official taste tester" for this round.

Finished fudge already starting to cool

Prepare in advance a jelly roll pan by either buttering it or line it with parchment paper as I did above.  This allows the fudge to cool but to be easily lifted from the pan.

Mix and boil for 6 minutes: 4.5 cups white sugar, pinch of salt, 2 Tbsp butter and 1 tall can of Pet Evaporated Milk (make sure to shake this can of milk very well before opening).

Use a large enough pot to have room to boil.

Stir the mixture constantly and watch for it to try and boil over.  Turn down the heat if it is getting close.

In a large heat proof combine: 12 ounces of chocolate chips, 12 ounces Baker's German chocolate, 1 pint jar marshmallow cream and 2 cups finely ground nuts.  I prefer and have always used Black Walnuts that were grown and picked on our farm.

Break all chocolate into small pieces to allow it to melt quickly.

As soon as the heated mixture has boiled, pour it into the chocolate mixture and begin to work it quickly. Stir fast with a large silicone spatula to allow the chocolate to melt and then immediately pour into the prepared pan and work quickly to smooth it out.  The faster you can work the mixture before it cools, the glossier and more silkily the fudge will look when it has cooled.  

Stir quickly!!

I place the pan in the fridge to finish cooling and then cut into bite sized pieces of about 1 inch square.  Store in containers in the fridge for maximum freshness.  Enjoy!

Ready for my closeup!