Tuesday, September 25, 2012

S'mores Cookie Bars

I've had a hankering to make S'mores... so as I was perusing the lovely, wise web I stumbled upon this amazing recipe for a S'mores cookie bar...
Mrs. S'mores and Mr. Cookie got together and made this beautiful creation. 
Pure genius.

So, like any rational person would do, I went straight home to make this amazing goodness - forgo dinner, laundry, cleaning or any other necessary task... this cookie business is going down, tonight.

Luckily I had almost all the ingredients already in stock... minus the chocolate bars and marshmallow fluff. 

Preheated Oven to 350°F 

Beat butter and sugar in mixer till combined and lighter in color

Add vanilla and egg, mix on medium speed till combined

In a separate bowl, mix flour, graham cracker crumbs, salt, and baking powder... then add to the butter mixture. Mix on low until the mixture begins to combine (otherwise, you & all of your kitchen are going to be looking a little powder-y...), then bump speed up to medium until it forms a cookie-like dough.

Divide cookie dough into two equal parts. Press one half into the bottom of your greased pan to have an even cookie base.

Then add your marshmallow fluff, and place chocolate bars on top... even though my pictures will contradict what I'm typing. My fluff grew like marshmallows on 'roids...no joke. But, whatever works for me might not work for you... so find what way works perfectly for you and run with it. Lovin' from the Oven has the chocolate down first, then layer on the marshmallows... but my creation didn't like me enough to let me to do that.... but everyone's baking experience is different, right?
Or I'm just extra special... =/

Put the 2nd half of the cookie dough on top... and I added some chocolate chips on one half to appease the chocolate monster in me... sometimes I just can't help myself.

Bake it for 30-35 minutes, or until golden brown. 

Here's a picture of the crazy marshmallow debacle:

I told you.
Marshmallows on steroids...
They tasted redunkulous none the less...but when your food goes crazy on you, it doesn't always make "pretty" pics easy... 

Let them cool for a bit (or attack them the instant they're out... you're choice)...

Then cut, plate and enjoy the gooey deliciousness you just created. You'll thank me...


Recipe (via: Lovin' from the Oven):

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

* Just a little forewarning: I used all 7oz. of my marshmallow fluff since the recipe called for 1.5 cups... and I put it on top of the chocolate bars (as you'll see in photos below) as the recipe directs (and the whole time, my pastry chef instinct was yelling "NO!" at me... anywho, the m. fluff puffed like a mad man... so my advice, do half of the marshmallow fluff and put it on the bottom cookie dough and place chocolate bars on top...it'll make spreading the cookie dough on top easier. But overall, do whatever works best for you, each person accomplishes a recipe differently.

Tuesday, September 18, 2012

Black&Gold + DIY Cake Stands

Oh-my-lanta! Have I told you how much I LOVE gold right now?! No? huh... 
Well, I do [love it] - a LOT. 

There's something so classic and timeless about gold accents (if done right, mind you... the tacky, gaudy business is just wrong, plain wrong). Gold can have a feminine vibe when paired with soft colors like blush and aqua. Or it can transform into a bold, statement vibe when paired with intense colors such as black... but it still isn't overwhelming. 
Simply, I love gold.

So when Amber, of Typologie & Co., asked me to provide some desserts for her black & gold event Friday night, I nearly peed my pants.
Don't you judge me... I was ├╝ber excited.

The set up was for FNC (Friday Night Church) at our church, and the special guest was Invisible Children. I was so excited to be a [small] part of a special night - keeping people informed of the devastation that occurs in Africa. Joseph Kony and the Lord's Rebellion Army are wicked beings who are abducting children, terrorizing and killing innocents in East and central Africa. If you get a chance, go check out Invisible Children - get informed and find out if there's any way for you to get involved in any way that is possible for you. 
Anywho, tangent ramblings aside... I was so excited to be baking some pretty, yummy goodies for the set up. Amber asked me to do some cake pops (since those are my most popular and favorited), french macarons, and another dessert of my picking - so of course I chose chocolate rice krispies.

Tying into the black and gold them, I made:
Triple chocolate cake lollipops dusted with gold lustre dust

Vanilla French macarons with a chocolate filling, and a gold stripe

And finally, chocolate rice krispies drizzled in dark chocolate and speckled with gold [edible] glitter

I love baking, and the above desserts are some of my absolute favorite to make... but I need to be straight up with you guys. I was a hot mess while baking these, and I don't mean the good "hot mess", I mean I was sweating like a 500 lb. trucker named Mo. 
It was gross and ugly.
The day that I was baking was the hottest we've had all month all year... it was a wonderful (major sarcasm hidden in that "wonderful") 108 degrees in Anaheim, which makes my house probably closer to 110-112 degrees. 
It was an inappropriate, ungodly temperature. 
But I soldiered through, because I'm fierce and dedicated.
haha... just kidding.
But seriously.

When you're a pastry cook/baker, you know what temperature fluctuations does to your food. This heat was the death of my melting chocolate. I wanted to flick it on the proverbial nose. Praise the baby for refrigerators!
All in all, everything was completed on time, and I had even more product than was asked for. So, all the sweat and heatstroke was completely worth it when I watched all the happy people consuming my food and saying how yummy it was. 
Makes my day :)


Here's my DIY as mentioned in the title:


Yep, not only did I bake all the desserts while hell's heat overtook my kitchen, but I also offered to make the cake stands needed for the dessert table. 
I admit, I took this project on merely so I could attempt the diy craft I've been dying to try.
Pinterest is my hub-bub for amazing diy projects and other amazing ideas - so I found these 2 tutorials to use as my guidelines: Colorful DIY Cake Stands and Colorful Glass Cake Stands

This is how I did it... because I was short on time and money, I used several different materials. I would highly suggest recommend implore you to use the same materials for this project. It's really hard to find a specific glue that works with all the different materials present: wood, glass, and plastic. But thanks to spazzy Adam at Home Depot, I did find a good glue that works on all my elements.
I bought a bunch of on-sale plastic plates at Target, cuz I'm frugal like that. However, I suggest that you buy all white items, or lighter solid colors, because I discovered as I was spray painting, the patterned plates are harder to cover up and take more paint.
Which requires you to run out mid-project to buy more paint like the ninny-muggins I am.

Find a really good, intense glue to hold your items together.... this glue was specifically what I needed, but if you follow the other tutorials, you won't need this glue. But it always helps to just ask employees what you should use, they do know a thing or two ;)

Match your plates with your desired base. I had gone to the dollar tree and bought a plethora of glass vases of different shapes, textures and sizes. The outcome had a fun, eclectic, unique feel that I loved.

Oh, yes... don't forget to injure yourself along the way... so later you can show off your legit DIY war-wound...

Once the glue has cured according to the glue bottles instructions (I would let it cure no less than 24 hrs regardless the instructions), you can go ahead and spray paint the stands. I completely forgot to take photos of this part... sorry! =/
If it's inappropriately hot when you make these like it was for me, let the glue cure even longer... I had two plates pop off the bases because of the humidity and heat... so be aware of the weather and how it'll affect your stands.
But here's what they looked like on the dessert table

The full dessert table!