tricolor treat

Since we boozed it up earlier and last year with the Irish sweets, this is more akin to spring and a cutesy representation of the Irish flag. I also thought that after several servings of stout with a side of corned beef, people's stomachs might want something light, if there is room for anything at all.

Carrot Cake, the Lighter Side

adapted from Cook's Country
Yield: 24 cupcakes, 1 9x13-inch cake or 1 8-inch two-tiered cake

INGREDIENTS
cake
2 1/2 C all-purpose flour
2 t baking powder
1 t baking soda
1 1/2 t ground cinnamon
1/2 t ground nutmeg
1/8 t ground cloves
1/2 t salt
2 large eggs
1/2 C vegetable oil
1 4-oz jar carrot baby food
1 C packed dark brown sugar
1 lb carrots, peeled and shredded

cream cheese frosting
1 8-oz package of Neufchatel cream cheese, softened
1 C marshmallow cream
1 1/2 t vanilla
1/4 C confectioners sugar

DIRECTIONS
cake
Preheat the oven to 350. Grease and line your 12 cup muffin pan, 9x13-inch pan or 2 8-inch round pans.
1. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl.
2. In a separate bowl mix the eggs, baby food and sugar until smooth and creamy. 3. Slowly add the oil to the egg mixture, while still mixing. Mix until thoroughly incorporated.
4. Add the flour mixture in two additions, mixing until nearly smooth. Fold in the carrots.
5. Spread the batter in the prepped pan and bake until a toothpick comes out almost clean, about 25-30 minutes. Cool completely before frosting.

cream cheese frosting
1. Beat together the cream cheese, marshmallow cream and vanilla. Add the sugar and mix till smooth.


Nutrition (per cupcake):  166cal, 7g fat, 202mg sod, 25g carb, 13g sugar, .5g fiber, 2g protein

second time's a charm

I love the sections in Cook's Illustrated where they "revisit" a traditional home recipe like chocolate brownies, carrot cake or corn chowder and try to perfect and rejuvenate it.  Sometimes a recipe is just too good to give up on. Such was the case with these bars that Mommy Dearest made for the Christmas cookie plates. She followed the directions perfectly and regardless of what Kraft may say, they did not solidify and ended up leaking over many of our other lovely confections. Caramel Peppermint Crescents? Not a great combination.

The ingredient combo in these bars appealed to most of us but we had a very difficult time prying them off of the plates to actually taste them. I had to come up with a way to remedy the issue because caramel, marshmallow and graham crackers are too high on my list to pass this recipe up. Below is the result. You can view the original recipe for a comparison and you will see in the reviews that several people had the same issue that we did and also felt there was too much chocolate (which I pared down). I am not entirely surprised considering the process and ingredients used in the original recipe would most likely not yield a solid bar unless frozen and then your dentist would be thanking you and your wallet would be crying.

Caramel Crunch Bars

adapted from Kraft
Yield: 24

INGREDIENTS
9 Graham cracker sheets
2 14-oz can sweetened condensed milk any fat content will do, I used one can fat free
1/2 C unsalted butter again, you can use light sticks of butter
1/2 C roasted peanuts I prefer the dry roasted
1 C miniature marshmallows
1 C (3-oz) coarsely crushed pretzels
4 oz bittersweet or semi-sweet chocolate chips
2 T melted peanut butter for drizzling optional

DIRECTIONS
Line 9x13-inch baking pan with nonstick foil or grease regular foil generously.
1. Fit 7 1/2 graham cracker sheets along the base of the pan as tightly as possible. Crush up the remaining graham crackers to distribute crumbs between the cracks. This was a particular complaint among the original recipe- people felt the caramel leaked below the crackers and created a sticky mess.
2. Melt butter in a sauce pan over medium heat. Stir in sweetened condensed milk and turn up heat to medium-high, bring mixture to a boil and then reduce to medium-low to simmer. Stir mixture constantly until it thickens and turns amber in color. Time will vary depending on your stove top but with my gas range it took about 20-25 minutes (a little less if I cooked on medium heat but be careful not to burn and do NOT walk away from the stove).
3. Gently pour and smooth caramel over graham crackers.
4. Press peanuts, marshmallows, pretzels and chocolate over the caramel. To ensure that everything sticks and to give a toasted look to the marshmallows, I will turn on the broiler and put the pan in the oven for 2 min.
5. Drizzle peanut butter over top if desired.

Nutrition: 245 cal, 9g fat, 120mg sod, 38g carb, 32g sugar, 1g fiber, 5g protein

to the heart of the mallow

I have been away again but this time it was in the name of family, fun and beer. Yeah, sorry about that but we like to drag birthdays out around here. I was finally celebrating Torren's 2-6 by taking him to the Empire BrewFest in Syracuse.  I'll spare you the beer-sniffing details and hoppy diatribes but it was a lot of fun and the five-hour festival went by too fast.  I grew up in the 'burbs out there and most of my family remains in the area so we had some major fam time with Grandmama Sue, Aunts Mar and Potty, my brother Noonie and cousins Anniepants and little Lillie Bean.  The latter of which firmly introduced us to the latest toy trends: Zhu-Zhu Pets and Silly Bandz. The Bandz are huge here in Mass as well but I was hoping they would die out before the school year commenced.  Doesn't look like their intrigue is waning.

We capped off the weekend with a trip to Brewery Ommegang in Cooperstown.  Who knew that "beautiful" and "brewery" went together?  It helps when there are acres of open farmland and an amazing architectural homage to Belgian brewing farmhouses. So glad we made the trek. Torren's love for beer rivals mine for baking and we each have been warming up to the other's obsession for a while. I stock our kitchen with crazy must-have appliances and baking pans while forcing him to taste-test my goods as and he fills the corners with a corny keg fridge, car-boys and home brew supplies while having me cap bottles for us to distribute the love.

Not really an excuse but I just haven't been baking up a storm or idling in front of the laptop because both are radiating some major heat and this heatwave isn't going anywhere.  We're ending this marshmallow-on-parade with a high note. I have made these several times with varying ingredients and you cannot go wrong.  Despite the cupcake shape, these are definitely brownies, if perhaps a bit on the thick, cakey side of the brownie spectrum.  I have used other brownie recipes to make these if I wanted to "lighten up" a little bit.  There was not an obvious difference so feel free to play.  My usual go-to are thick and fudgy with no visible crumb. These have a slight crumb but are very rich nonetheless and very s'more-sational.

Heart of Darkness Brownies

adapted from Sticky, Chewy, Messy, Gooey
Yield: 24
This is another recipe that can benefit from creativity.  Switch up the nuts: peanuts, macadamia, walnuts.  Change up the candy bars: peanut butter cups, toffee bars, Kit-Kats.  Change out the chocolate chips: white chocolate, butterscotch, peanut butter.  Whatever you come up with can be easily substituted.  In this case, I left the caramel off and added peanuts  instead of almonds to continue the s'mores run and avoid a sticky mess on a hot day.

INGREDIENTS
brownie cups
1 1/2 C (3 sticks) unsalted butter (yes, I have used half light butter here in the past without much of a difference so that is up to you)
6 oz unsweetened chocolate
2 C granulated sugar
1 C firmly packed light brown sugar
6 large eggs, lightly beaten
1 T pure vanilla extract
1 1/2 C all purpose flour
1/2 t salt
1 C very coarsely chopped raw almonds or pecans, toasted
1 C semisweet/bittersweet chocolate chips
5 full-size (2.07 ounces each) Snickers Candy Bars, cut into small chunks
3 C mini marshmallows

caramel drizzle
6 oz (about 25) unwrapped caramel candies
2 T heavy cream
1 t pure vanilla extract
pinch of salt

DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two standard 12-cup muffin tins with nonstick cooking spray, or line them with cupcake liners (way less mess).

brownie cups
1. Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth.
2. Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla.
3. Sift the flour and salt into the chocolate mixture and stir just until combined.
4. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.
5. Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes.
6. Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows. Return the brownies to the oven and cook until the marshmallows start the melt and puff up a bit, but not browned too much, about 2 minutes.
7. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup (this is why the liners are a good idea, trust me.  You can always take them off if you are concerned about aesthetics). Let cool completely on the wire rack.

caramel drizzle
1. While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl (or melt in a heavy-bottomed sauce pan). Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.
2. Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately or store for up to 3 days in a covered container

Nutrition: 456cal, 25g fat, 123mg sod, 56g carb, 44g sugar, 2g fiber, 6g protein

you can't judge a dessert by its topping

Firstly, sorry for the week off but if you have any idea what this melt-wave in the Northeast is doing to the majority of its residents, then you would get it. I can't complain, a week or two like this happens every year, just to solidify once again that people love to hate on the weather around here and that there will always be a topic for small talk. Needless to say, the kitchen has been closed. Fortunately, we've been running around with our heads cut off since this past weekend of July Fourthdom and I haven't been in the house much to experience the sweltering heat. I broke down and bought another fan. The air conditioners at Target mocked me but I'm too cheap and stubborn to do it. Plus, I think our windows are as old as our {cough}120 year old{cough} house. Not much keeping air in or out as a result.

These little yums were for an awesome family party we attended at our friend Bri's parents' house. I learned a couple of things this weekend: 1. There are some families as loud and fun and into food as my own (another party to see that match would be great!) 2. Cherry vodka and Pepsi take me back to a time when I could have more than one drink of the stuff without singing bad karaoke (I apologize for my Lady Gaga) 3. Paper licenses are not acceptable forms of ID in Massachusetts (and I assume, everywhere). I finally change my name legally and have to cough up my real ID "for a few weeks?" Fortunately I'm lame and don't get out much. Planning is smart.

Back to the eats. Are you getting déjà vu from my last post? Well, just because it looks similar does not mean that it will taste that way. Correction, they'll taste GOOD, just not the same. I have to make sure to throw that in there or you won't get any further into this. Actually, recent convert of sweet things, Rylan P. Doherty asked for seconds and I guiltily had to deny him so I'd have enough for the aforementioned soiree. I will be making more in the near future to make up for that.

These little bars are different from the last because they are baked and do not necessarily call for peanut butter or marshmallows. Rylan thought they tasted like graham cracker though so the s'more idea must have come across after all. Most people adore peanut butter and chocolate and the marshmallows just add that summery feel. I felt that they would go over well with a crowd whose palates I had not yet met. Definitely a good choice- I almost baked a pie and there was some All-American apple crumble that would have trounced that decision easily. So, where I have the additions of peanut butter cups and marshmallow, feel free to crumble up another kind of chocolate (Kit-Kats or Twix had crossed my mind) and stuff it inside and out!

Brownie and Chocolate Chip Cookie Layer Bars

Yield: 16 big or 32 small

INGREDIENTS
Your favorite brownie recipe (for a 9x13-inch pan)
Half of your favorite chocolate chip cookie recipe (I omitted the chips so there wouldn't be chocolate overkill but some people love that)
3 C chopped peanut butter cups optional (I used milk, dark and white peanut butter cups because I just can't be simple, can I?)
3 C miniature marshmallow optional

DIRECTIONS
Preheat oven to 350 degrees F. Line a 9x13-inch pan with foil and if you still haven't tried that non-stick kind (AMAZING), grease it.
1. Prepare brownie mix according to your recipe. Pour mix in pan and bake for 20 min.
2. While brownies are baking, prepare the half batch of cookie dough. Leave it out to remain soft.
3. Remove brownies from oven and drop chopped peanut butter cups over top. They should begin to melt immediately.
4. Spoon softened cookie dough over peanut butter cups, trying to cover the chocolate as well as possible.
5. Put the pan back in the oven for 20-25min. or until the cookie dough layer is firm in the center.
6. Remove pan from oven and drop marshmallows over the top. Put pan back in oven for 3-5 min. or until marshmallows begin to puff and brown. Let bars cool before cutting.

Nutrition (1/32): 242cal, 13g fat, 109mg sod, 31g carb, 21g sugar, 0g fiber, 4g protein

no bake? no prob.

The seasons in the Northeast are pretty extreme and usually leave you crying for the opposite when they finally do change. Winter is unrelenting with biting wind and the pummeling of snow in all of its varieties (I don't think I'll ever understand what a "squall" is and all I can picture is a goose being whipped around in a snowstorm. Squall = squawk = goose). The summer is just as harsh with the heavy blanket of humidity and lack of breeze. Is it true that people on the other side of the country don't converse about the weather because it's so unchanging and picture-perfect? How do people make small talk in California then? I guess they are all so fascinating that they wouldn't have to worry about it.

With the glorious 80+ degree days (and I do sincerely mean that), I don't really feel like turning on my oven to contribute to my lack of air conditioning. The only time I have wanted to heat up in the dead heat of summer was when I visited my parents during their brief stint in Lawrenceville, GA. Yes, I felt cold in Georgia. That was the only time in my life that my family had central air and will most likely the last. Growing up it was practically a test in homeostasis as summer crept in: how many nights can you survive without a fan before heat renders you sleepless? Our house was peppered with box fans and adults threatening that fingers would be chopped clean off if we played with them. If you were too hot you could jump in a cold shower for a couple of minutes or down some grape KoolAid (my personal taste of summer) or solar tea. Having an air conditioner, let alone a whole system was like waving a white flag to the summer weather gods. It just isn't done. I have continued this prideful (stupid?) torch against AC in our house and fortunately Torren's family performed a similar summer ritual as we.

As a result, I do not feel like cranking up the oven and contributing to the stagnant, hot, sticky air. So what to do when you have a "baking" contribution but don't want to bake and really can't have a frozen option because it won't transfer well to your destination? No-bakes! These are so easy and usually consist of ingredients you have on hand. Often they call for peanut butter and oats or crumbs of some sort to sub in for flour. Usually eggless, I am sure that these can be made with a vegan alternative by subbing the chocolate and marshmallows and using Earth Balance for the butter. Will have to give it a go...

No Bake Peanut Butter Bars

adapted from Nestle
Yield: 32

INGREDIENTS
2 C reduced fat peanut butter, divided
3/4 C (1 1/2 sticks) butter, softened I used light butter for half of the amount
2 C powdered sugar, divided
4 C Peanut Butter Puff cereal (like Reese's or Peanut Butter Cap'n Crunch)
2 C chocolate chips
6 C mini marshmallows (1 bag)

DIRECTIONS
Grease or foil line 9 x 13-inch baking pan.
1. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy.
2. Pour cereal into a food processor and blender and crush into crumbs (this should yield around 1 1/2 C of crumbs).
3. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, cereal crumbs, 1/2 cup morsels and 2 C marshmallows.
4. Press evenly into prepared baking pan. Smooth top with spatula.
5. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth.
6. Spread over graham cracker crust in pan.  Drop remaining marshmallows over top and press down.  If you want to "toast" the marshmallows, you can put the pan under the broiler in your oven for 3 minutes but that would defeat the "no-bake" aspect, wouldn't it?  Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Nutrition: 235cal, 12g fat, 124mg sod, 31g carb, 20g sugar, 2g fiber, 4g protein

s'more baking? no thanks.

I knew it would be a little while before a post due to the weekend's celebratory activities. I did, however, get some great eating and recipe-ing in.  Just in time to wear my new bathing suit, hmmm. I really need to go on a sorbet kick or something.

Anyway, because of all of that fun being had, I had PADD or (Party Attention Deficit Disorder). Does that ever happen to you? I think my entire four years of college were like that. I'm not talking drunken debauchery, I mean that excitement where you are in systems overload. Too many fun people, foods and things going on for you to focus and you don't want to miss a second of it. That is generally how it feels when I am with my entire family. We are so used to having seen each other on a weekly basis for so many years that now we live farther apart we have to cram in all of the time we should be seeing each other into a couple of days.  After these "vacations" I usually go home and sleep for twelve hours straight because I was too wound up to waste time with sleep.  Definitely worth it in my opinion.  So for Birthgradather's Weekend, the chaos was as plentiful and delightful as the foods being served.

As mentioned before, Tess has a soft spot for anything cookie/brownie/gooey.  She requested a s'mores cake but I was kind of baffled because the girl actually does not enjoy cake.  Maybe the graham cracker batter lured her in.  I was ready to do it but had been told another cake was being ordered for day 2 of Birthgradfather's Weekend.  This was the perfect opportunity to make an ice cream cake I have been not-so-secretly hoping to make and it is most definitely gooey.  Dubbed "S'mores Sensation" by Ladies Home Journal, this thing is awesome when you want a s'more but it's a little too hot for that campfire.  Or maybe there's a three-year-old running around and you're doing your best not to light things on fire around her.

This cake is easy!  When I do finally purchase an ice cream maker, I am determined to make my own ice cream for this because I love complicating things and it's just not real for me if it's not from scratch.  For now, I'll deal and you get this quick fix!

S'mores Sensation

adapted from LHJ
Yield: 18 servings

INGREDIENTS
2 pkgs (18 rectangles) graham crackers
2/3 C unsalted butter, melted
1 12-oz jar chocolate fudge sauce originally called for two, I subbed one for marshmallow creme
1 12-oz jar marshmallow sauce or 1 7-oz jar of fluff
1 1/2 qts chocolate ice cream I used S'mores ice cream, not really necessary but fun
3/4 C toasted almonds, chopped I omitted this, too many little people don't like nuts
2 1/2 C mini marshmallows
1 qt vanilla ice cream

DIRECTIONS

1. Grind graham crackers into fine crumbs in a food processor. Pour crumbs into a bowl and stir in melted butter thoroughly. Press mixture evenly into an 8 or 9-inch springform pan, coating the bottom and 2 inches up the sides. Freeze until solid, about 30 min.
2. Spread one jar of fudge sauce (this is where I poured the jar of marshmallow creme) over the crust; refreeze. Meanwhile, soften chocolate ice cream and stir in almonds and 1 cup marshmallows. Spread mixture over fudge (marshmallow creme); freeze until firm.
3. Spread remaining fudge over ice cream, freeze until firm, then spread softened vanilla ice cream on top of cake; freeze solid.
4. Place oven rack 6 inches from broiler; heat broiler. Top cake with remaining marshmallows. Place under broiler 1 to 2 min until marshmallows are toasted, then return to freezer. When firm, cover with plastic wrap and freeze for 5 hrs or up to 3 days.
5. To serve, wrap a warm, damp towel around the pan, then release outer ring. Use a sharp knife to cut into graham cracker shell and serve with a spatula to remove dessert from pan.

Nutrition: 460 cal, 23g fat, 247mg sodium, 60g carb, 43g sugar, 2g fiber, 5.5g protein

Photo credit  (someone ran out of time to take a photo...)

leave the fire pit to the kids

This week is shaping up to be insane.  Many milestones (mostly good) and much family about to descend upon the parental units' household, we included in that mix.  Heartbreakingly, my family said goodbye to our beloved Charlie, the standard collie that possessed the kindest, most lovable and obedient disposition.  I truly fear there is no other like him out there.  I would post a picture but I think there are a few people not quite ready for that yet.  Tomorrow is my dad Fartknocker's birthday.  In the last week the man traversed the globe, helped my family say goodbye to the wonderful pet of thirteen years, will turn another year older and watch his youngest child finish high school.  Which brings me to, my little Tessellation is graduating high school.  I feel like I just graduated high school.  Apparently that is not so.  Graduations inevitably start around Mother's Day and end on Father's Day.  Maybe the parents enjoy the diversion or maybe it's kind of like a present in itself?  I'm not going to ponder this unless I have threatened the planet with my own gene pool.

Chatham, Cape Cod, Circa 1997: me, noonie, tessellation

I'll get back to the food though, that is why you're here.  I waxed poetic on my love of marshmallow early on.  I will spare you the monologue.  'Tis the season for s'mores and I cannot get enough of them.  Obviously I cannot get enough of them year-round but I suppose there are a sad few out there who can only deal with them in the summer months.  Pity you, more for me.   I thought it apropos to debut this recipe while the evenings are getting longer and warm-weather parties are commencing.

I am forever trying to "s'morify" something and have managed to make the typical: cookies, bars, cupcakes, ice cream cake (post coming soon) but this is by far the most decadent incarnation I have come across and it figures that I found it in my beloved tome.  Maybe you're seeing a pattern here; many recipes from this cookbook are kind of lengthy and require some nutty ingredients.  When I make things like this with minute amounts of alcohol, I buy nibs because we are just not part of the cocktail crowd (well, unless it's some fancy dinner that Torren's treating me to and I have run a marathon in advance) and it's ridiculous to spend so much.  I have also tweaked the flavors to my liking if I don't have/can't find something/prefer non-alcoholic and IT IS ALL OK.  REALLY.  You're talking to a Type A personality here and I will stress that baking should not be, well, STRESSFUL.

Also, this recipe is difficult to healthify.  I have tried.  You need those yolks more than you know.  After much research and failed whippage, cream needs fat to actually turn into copious fluffy clouds of whipped cream.  Sorry if you are so brilliant and aware of this.  Sorry if you love your waist and can't do it.  I suppose you could always grab a store-bought cylinder of marshmallow, stick it on a stick and clamp it between a graham cracker.  Or you could have a smidgen of this and forgo that drinkable cocktail, right?  P.S.- S'mores cocktail?  Yes, I have seen it in it's flaming glory.  Just doesn't quite hit the spot.

All-Grown-Up S'mores

from Sticky, Chewy, Messy, Gooey
Yield: 15 large or 30 small servings

INGREDIENTS
graham cracker crust
3 C crushed graham cracker crumbs (one box)
1/2 C (1stick) unsalted butter, melted
1 T granulated sugar

chocolate filling
8 large egg yolks
1 1/2 C confectioners sugar sifted
2 T white crème de cacao
2 T Kahlua
2 t Cognac
1 t pure vanilla extract
1/8 t salt
1 C (2 sticks) unsalted butter
2 T Dutch-Processed cocoa power
12 oz semisweet or bittersweet chocolate, finely chopped
1 1/2 C heavy cream, whipped to soft peaks

marshmallow meringue
3 large egg whites
Pinch of Salt
Pinch of cream of tartar
1/4 t pure vanilla extract
1 C of marshmallow fluff

DIRECTIONS

Preheat the oven to 350 degrees F.  Line 9 inch x 13 inch baking pan with non-stick foil.  I have made this recipe in full and halved it by an 8 inch x 8 inch square or an 8 inch springform pan (shown)

graham cracker crust
1. Combine the graham cracker crumbs with the melted butter and granulated sugar until well combined.
2. Press into the bottom of baking pan.
3. Bake the crust until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

chocolate filling
1. Using an electric mixer, beat the egg yolks and confectioner's sugar together in a large bowl until they are thick and the color of butter.
2. Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.
3. Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.
4. Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

marshmallow meringue
1. Using an electric mixer set at low speed, beat the egg whites until foamy.
2. Add the salt and cream of tartar and beat at medium speed until soft peaks form.
3. Beat in the vanilla.
4. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Pre-assembly

assembly
1. Carefully cut the S’mores into 15 large squares (or 30 small if it's too much!).
2. Place each S’mores on a dessert plate.  Top each with 1/2 cup of the meringue in a large dollop.
3. Um, yeah, don't have one of these but if you're fancifully inclined...Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.  Serve immediately.

Nutrition: (for 1/30 of a 9 inch x 13 inch pan) 267cal, 18g fat, 45mg sod, 22g carb, 10g sugar, 0g fiber, 2g protein

how do you like your marshmallows?

I am forever on a marshmallow kick and love them in all states: roasted, fluffernuttered, s'mored; you will be seeing several marshmallow recipes down the line as I have baked some form of the above into a cookie, bar or cake at one point or another.  My all-time favorite marshmallow delight has to be the Mallo Cup.  These things have probably been around longer than my parents.  I hope these chocolate candy cups that cower in the Reese's shadow never leave the face of the Earth but in case they do, I made a little bar cookie of them to satiate me while I weep marshmallow tears. 

This recipe still has a couple of things I want to work out but the world can wait no longer for a Mallo Cup cookie!

Mallo Cup Bar Cookies

from the kitchen of my crazy head:
Yield: 32 bars
INGREDIENTS
shortbread layer
1 3/4 sticks of unsalted butter, cut into pieces
1/2 C sugar
2 C all-purpose flour
1/2 C egg product or 2 eggs, beaten
1/2 C Flaked Coconut
6 oz. Milk Chocolate morsels or chopped chocolate

marshmallow cream layer
1 1/2 egg whites (I use powdered and follow package instructions accordingly)
1 C light corn syrup
1/4 tsp. salt
1 C confectioner's sugar
1/2 T vanilla
1/4 tsp coconut extract
1/2C- 3/4C flaked coconut


DIRECTIONS
shortbread
Preheat oven to 350 degrees. Line a 9" x 13" baking dish with foil and grease with cooking spray or use the awesome non-stick foil, love the stuff. Mix butter, sugar and flour until crumbly. Mix in egg and milk until a dough forms (It is always a little sticky for me). Toss in coconut. Press dough mixture into baking dish and bake for 20 min. I will make a note to say that this is not traditional buttery shortbread that you find on the bottom of lemon bars and the like. This is more substantial and chewy so it will not fall apart from the marshmallow. When the shortbread is done baking, toss milk chocolate on top while warm and spread evenly with a spatula. Let the chocolate fully cool and harden.

marshmallow
In the meantime, combine egg whites, salt and corn syrup in a large bowl and beat on high for 10 minutes until thick. Add confectioner's sugar and beat on low until fully incorporated. Beat in the extracts. Carefully add in the coconut. Spread marshmallow over the top of the fully cooled chocolate. More or less coconut can be added to taste. The marshmallow cream can be made with different extracts (almond, raspberry, etc.) for experimentation. Don't be scared!

Nutrition: 172 cal., 8.5g fat, 96mg sodium, 22g carb, 13g sugar, 2g protein