S'mores in a Pan

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Dare I say it is the end of summer? Too bad it just got started here in Seattle. Ah, well, we enjoyed every single minute of it while it lasted. And here, for your end of summer pleasure, is my favorite recipe of the season. I'm making it one last time tomorrow for one last summer beach party. Do go forth and make and enjoy!


S'mores in a Pan
{Recipe from here}


8 cups Golden Grahams cereal
6 cups mini marshmallows (10 oz. bag), divide into 5 cups and 1 cup
6 single serving Hershey chocolate bars (aka, NOT king size, just regular size)
5 tablespoons butter
1 teaspoon vanilla


Place chocolate bars in freezer and chill well. Once the bars are very chilled mash them with a rolling pin (or coffee mug or whatever) and then unwrap them. Place broken candy bars back in freezer. Butter a 9 x 13 inch baking pan. Melt five cups of marshmallows and butter in a large saucepan over low heat. Stir occasionally. Once the marshmallows have melted remove pot from stove. Add in cereal and mix well. Add in your remaining 1 cup of marshmallows and chocolate bar pieces. Smash mixture into buttered baking pan, and place pan in the refrigerator. Cool and serve.


*Martha

Merry Christmas!

Phew! We made it. It's here. Christmas Day. We hope you enjoyed the {almost} 25 days of decor and gift ideas. There are so many I know I'm  bookmarking for next year. Hopefully you are sitting back in your lovely homes, enjoying the crafty work of your bad self and enjoying one of the best things about the holidays ... food! In case you haven't had enough fattening wonders, here's the recipe for a staple chocolate goody around my mom's house every year. In fact, one of the first things I did when I got home was finish these up so I could start eating them. And while writing this I had three. Don't judge me. 

Elegant Chocolate Truffles


1.5 lb (about 4.5 cups) milk chocolate, melted (110 degrees F)
1 cup whipping cream
1.5 teaspoons vanilla


Line an 8-inch square baking pan with plastic wrap; set aside. Place melted chocolate in a medium-size bowl. In a 1-quart saucepan, scald cream. Remove from heat and let cool for 5 minutes. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream in all at once over chocolate


Continue beating, cleaning sides and bottom of bowl several times with rubber scraper, until mixture is smooth and well-blended, about 1 - 2 minutes. If the mixture looks rough or "curdled," simply beat in a little more cream (doesn't need to be heated) until it smooths out. Pour into prepared pan and refrigerate 6 hours or until firm. Cut into 1-inch squares and serve immediately. Store in refrigerator. Makes 64 pieces.


Variations:


For mint truffles, add 5 drops oil of peppermint in place of vanilla
Can roll into balls and ...
- cover with cocoa powder (our favorite)
- roll in nuts or coconut or candy cane shards
- dip in bittersweet chocolate and top with sea salt

Recipe from Deseret News, December 1996


Happy Holidays, everyone! We'll see you back here in January!


*Martha