Food

S’mores Bars

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I love s’mores. When our kids were little, camping was a summer tradition that included campfires and s’mores. There is something so heavenly about toasted marshmallow and chocolate sandwiched between two graham crackers. Kuddos to a Girl Scout troop leader, from many years ago, for creating this lovely treat. It’s now a classic.

I have been experimenting with these wonderful bars since last summer. I wanted all the goodness of a s’more without the use of a campfire. After many attempts and tweaks, I feel good about sharing this winning dessert with all of you. It’s so simple, yet full of the perfect amount of sweetness to put a smile on your face.

No fire is required, just the heat of your oven. The Hershey chocolate bar is essential to get that nostalgic taste. Feel free to use chocolate chips if you prefer. Use as much or as little marshmallows. Tweak the toppings to your liking. Bring this to a barbecue or a potluck for a fun treat. To all my s’more loving friends out there, you will love this one. Enjoy!

Happy Eating!

Blessed are the peacemakers: for they shall be called the children of God. Matthew 5:9

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S’mores Bars

Ingredients

3/4 cup salted butter ( 12 tablespoons) softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg yolk

2 sleeves of graham crackers ( use 14 for the crust and the remaining 4 crackers for the topping)

6 Hershey chocolate bars (regular size)

10 oz. bag of mini marshmallows

Instructions

  1. Preheat oven to 350°. Line a 9 x 13 pan with parchment or aluminum foil.
  2. Place 14 graham crackers for the crust in a food processor to make fine crumbs. Break up 4 graham crackers into bigger chunks and save for the topping.
  3. Using a hand mixer, cream butter and sugars. Add the egg yolk, and the graham cracker crumbs. Mix until combined. Press the crust mixture evenly into pan.
  4. Bake crust for 20 to 25 minutes, until lightly brown. Let cool for 5 minutes.
  5. Place 6 Hershey bars on the hot crust. As the chocolate melts use a rubber spatula to spread out evenly.
  6. Sprinkle approximately 1 to 2 cups of the marshmallows on the melted chocolate. Now sprinkle about half of the broken graham cracker crumbs on top. Add another 1/2 to 1 cup of marshmallows on top of that. Now add the remaining graham cracker crumbs.
  7. Change the oven to broil on low. Put the bars under the broiler for 2 to 3 minutes depending on how toasted you want the marshmallows. Stay by the oven and watch. Marshmallows can burn quickly. Let cool. Cut into bars and enjoy!

Notes:

  • Place the warm bars in the fridge to speed up cooling.
  • Spray a knife with cooking spray for easier cutting.
  • Store at room temp to keep the marshmallows soft.
  • Extend the foil or parchment over the edge of the baking dish and then pull the bars out when you are ready to cut.
  • Use as much or as little marshmallows as you prefer.
  • If you don’t have a food processor, use a freezer bag and a rolling pin to smash the graham crackers.

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Food, mustard seed sentinel

Key Lime Pie

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There is something so delightful about a key lime pie. Maybe because it has the perfect amount of tart and sweet. I love all things citrus and key lime pie takes the cake. I mean it takes the pie. What I’m trying to say is that key lime pie is fantastic and this recipe is easy and amazingly good. 

I have been making this mouth-watering dessert for years and it always brings smiles. That makes me happy, which makes me smile too. It fills me up to know that I brought a little joy to someone in the form of a delicious piece of pie. You can’t be angry when you are enjoying a yummy treat. We all just need to eat more desserts.

No key limes are required to make this key lime pie. I have used key limes before and they are not the easiest fruit to work with since they are very small. Also, key limes are not always available at the grocery store. Regular limes work great. 

Make this delectable pie and bring some happiness to your world.

 

Happy Eating!

 

You make known to me the path of life; you will fill me with joy in your presence, with eternal pleasures at your right hand. Psalm 16:11dsc00538

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Key Lime Pie

Ingredients

8 egg yolks 

2 cans sweetened condensed milk

The juice of 5 limes (approximately ½ cup) 

Zest of 5 limes (about 1 tablespoon)

For the crust

2 sleeves of graham crackers

14 tablespoons of melted butter

 

    1. Preheat oven to 325°
    2. Place graham crackers in a food processor and process until finely ground. You can also place graham crackers in a zip lock bag and pound them with a rolling pin until you get fine crumbs. Put the graham cracker crumbs in a large mixing bowl.
    3. Add melted butter to the graham cracker crumbs. Mix until combined. 
    4. Press the graham cracker/butter mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a measuring cup to firmly press the crust in place. 
    5. Bake the crust for 20 minutes until golden brown. Cool completely.
    6. Reduce oven temperature to 300°
    7. Add egg yolks, sweetened condensed milk, lime juice, and lime zest to a large mixing bowl or stand mixer. Use the whisk attachment and mix on medium to medium high until everything is thoroughly combined. 
    8. Pour the pie filling into the pie crust. Bake for 25 to 30 minutes.
    9. The pie is done when the filling is firm but slightly soft. It won’t be wiggly and it won’t be brown. 
    10. Let the pie cool completely. Wait at least 4 to 6 hours before serving. Refrigerate overnight for the best flavor.

 

Notes

*If you can find key limes, use a few more than what the recipe calls for since they are small.

*Make this pie a day ahead for the best flavor.

* Buy extra limes to use for garnish. 

* Top with whipped cream.

 

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For this recipe and more go to the link. I write a monthly article for Mustard Seed Sentinel,  Meghan’s Corner. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-key-lime-pie