Oddly enough, when asking my volleyball team for ideas about what to bake, the first thing mentioned was “S’more Cookies”. Not being a lover of marshmallows and never having had a s’more cookie or brownie, I immediatly dismissed the idea in my mind. On the way home from practice, in a cab with a couple girls on my team, I look up recipes for S’mores cookies. Nothing too interesting came up, but the pictures I saw look sooooo good. So I decided that I would make up a recipe for S’mores cookies on my own. After a little deliberation, I decided that S’mores brownies would probably work better. I looked up a recipe for S’mores bars and came across a recipe that looked delicious. I loosely followed this recipe, adding and subtracting a bunch of ingredients I brought these bars on Sunday and my team LOVED them. My coach ever said that he was willing to buy me the ingredients if I would make them for him again. Its like a campfire, smokey, chocolatey s’more, but even tastier. These are definitely my new go-to bar recipe. Enjoy!
1⁄2 cup butter, softened
3⁄4 cup sugar
1 teaspoon vanilla extract
1 1⁄3 cups flour
3⁄4 cup graham cracker crumbs
1 teaspoon baking powder
1⁄4 teaspoon salt
16 oz milk chocolate chocolate chips (of 4 large hershey bars)
3 cups miniature marshmallows
- Heat oven to 350ºF. Grease an 8 inch square baking pan.
- Beat butter and sugar together until well blended in a large bowl. Add egg and vanilla; beat well.
- In another bowl stir together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, beating until blended.
- Press half the dough into the prepared pan. Bake 15 minutes.
- Spread the chocolate chips over the baked layer. Sprinkle with marshmallows. Scatter remaining dough over the marshmallows, forming a top layer.
- Bake 10- 15 minutes or until just lightly browned. Cool completely before cutting.
The moments in which I LOVE the summer the most seems to always be in the middle of the winter. Although drinking hot drinks, wearing cute boots and cozying up to watch a movie may sound fun from afar, by the time February rolls around all I want to do is lay on a beach somewhere sipping on an iced tea. As this winter has progressed, my desire to cook and bake winter dishes has slowly decreased and I’ve evidently begun to make fruity and sweet dishes once again.
On that note, I decided I wanted to make something summery and lemony. I ultimately decided to bake lemon bars with a twist. I made a sweet lemon glaze and spread it over the top of the lemon bars, adding a unique touch. Since lemon bars are already so sweet, adding the glaze didn’t change the level of tartness, but did make the flavor of the actual lemon bar more smooth and flavorful.
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
2 cups confectioners’ sugar
2 tablespoons lemon zest
1/3 cup fresh lemon juice
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
- While the crust is baking, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. When the crust is done, pour evenly over the top.
- Bake for an additional 20 minutes in the preheated oven. The bars will continue to firm as they cool. Let cook in the pan and then cup into squares.
- To make the glaze, whisk the confectioners sugar, lemon zest, and lemon juice together until smooth.
- Pour the glaze over the top of each lemon bar square. Cover the bars fully with the glaze as a top layer.
I was scrolling through my blog this morning when I realized that I hadn’t yet posted a brownie recipe. While I don’t always prefer mass amounts of chocolate, brownies seem to change my entire perspective on it. From crispy to gooey, I don’t think that I have ever had a bad homemade brownie.
After school I came home and immediatly whipped up a batch of this simple but amazing brownie recipe. This was originally posted on allrecipes.com and currently has almost 7000 reviews and over 4.5 stars. I never thought that a recipe so delicious could be so simple. I made two batches that each took me less than ten minutes to prepare. If you have time, be sure to make the chocolate topping, it is a perfect add in! ENJOY!
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth.
- Frost brownies while they are still warm. Let sit in pan until cool.
I found and made these today with a friend and they were delicious! I substituted the chocolate chips in the chocolate chip cookie layer for butterscotch, to reduce the amount of chocolate in the final product. The butterscotch added a very unique flavor to the dessert and I would recommend this substitution if you are a butterscotch lover. Feel free to use whatever kind of chip you would like.
I ignored the second part of step ten (“It’s OK if the knife has some brownie on it. It’s easy to over-bake the cookie layer if left in the oven too long”) and unfortunately slightly burnt the cookie layer.
For the brownie layer
10 tablespoons unsalted butter
1 1⁄4 cups white sugar
3⁄4 cup cocoa powder
1⁄2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1⁄2 cup all-purpose flour
For the Oreo layer
1 package Oreo cookies (my pan fit 16)
For the caramel layer
1 jar dulce de leche or carmel sauce
For the chocolate chip cookie layer
1⁄2 cup unsalted butter (at room temp)
1⁄4 cup brown sugar
3⁄4 cup white sugar
1 1⁄4 teaspoons vanilla extract
1 1⁄4 cups all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 cup semi-sweet chocolate chips (again, feel free to substitute with any kind of ‘chip’)
- Pre-heat your oven to 350 degrees.
- Line the bottom of an 8×8 baking pan (or use a 9×13 pan if gooey centers bother you) with tin foil and then spray the foil liberally with baking spray.
- Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it’s all mixed. Set the batter aside.
- If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
- Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
- Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
- Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
- Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it’s even.
- Bake for 30-35 minutes. Test with a knife to see if the center is done. It’s OK if the knife has some brownie on it. It’s easy to over-bake the cookie layer if left in the oven too long.
- Once out of the oven, heat up the caramel again as in step 8. With a spoon, lightly drizzle the caramel over the brownies. Optionally, sprinkle with fluer de sal.
- *Although you can scarf these up right away, they actually get better with age. Let them rest for several hours for easier handling and serving.