Tuesday, July 17, 2012

Guest Post: Curry Slaw on My. Daily. Randomness.

Today, I'm guest posting for Brittany at My. Daily. Randomness. I was happy to step up when she needed a little help filling the week with posts while she is away.


There, I'm sharing a delicious slaw I made for a picnic with my bestie a couple weeks ago.


Do check it out and let me know if you try the salad!

Wednesday, July 4, 2012

S'More Squares

This is the perfect s'more:

The chocolate is hot and melting. The marshmallow cools just enough as you squeeze it between the graham crackers that its delicately browned shell becomes just slightly chewy, adding to the texture. Marshmallow goo escapes out the side of the crackers as you bite down the the chocolate and cracker and marshmallow mix in a perfect threesome of taste.

If a s'more cooled before it was eaten, it would be nearly as perfect. Not quite, but nearly. These made up for their cool nature with the pure amount of rich chocolate and the addition of peanut butter that coated each marshmallow.



I was inspire by Jessica's recipe for a camping trip a couple weeks ago. It seemed appropriate, to bring a s'mores inspired snack to Bon Echo. I didn't really use her recipe - I didn't want to use a whole bag of chocolate chips didn't have enough graham crackers, instead, I simply turned them into a crust, laying 9 squares on the bottom of my 8 inch glass pan. It was perfect, better, I might suggest, than the result you would get by including them in the mix.



Peanut Butter S'more Squares
adapted from How Sweet It Is and Edna Staebler's Funeral Cookie recipe

2 cups white sugar
1/3 cup margarine
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1/3 cup peanut butter
1 tsp vanilla

1/2 a bag of mini marshmallows
1/2 cup chocolate chips
9 graham crackers

In a pot, mix together the white sugar and the margarine over medium-low heat on the stove, stirring constantly to avoid burning the sugar. Once the sugar and margarine have melted beautifully together, mix in the cocoa, milk, salt, peanut butter and vanilla, and slowly bring to a rolling boil. Remove from the heat and set aside to cool, stirring every so often to develop its slightly fudgy texture. 

Lay the graham crackers in the bottom of an 8 by 8 (or 9 by 9, whichever you have) square pan. It's ok if they overlap or have cracks between them. It's no exact science! 

Check your chocolate mix for temperature. If you can comfortably dip your finger in for a taste, it's ok for the marshmallows. Mix them in carefully until the marshmallows are well coated in chocolate. Add in some chocolate chips for added richness. 

Pour the chocolate and marshmallow mix over your graham crackers in the pan. Spread it out smooth and pop it in the fridge to cool. 


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At This Dusty House, I've shared our garden's amazing progress. Be sure to stop by the check it out!