Smore's Bars

I am a smore's fanatic.  I LOVE SMORE'S.  Well, I was at a coffee shop called Rembrandt's, and they had Smore's Bars.  I bought two, one for me and one for my hubby.  Well, after I ate both of them, I felt guilty and decided to create my own.  These things are AmAzInG!!  They are so good.  You should definately make them RIGHT NOW.  Don't hesitate; don't finish the show you're watching; don't do it tomorrow; do it now.  SOOOOOOOOO good!

You need:

1 1/2 c. flour
1 1/2 c. oats
1 1/2 c. brown sugar
1/4 t. salt
1/2 t. soda
1 package graham crackers, crushed
1 c. butter, melted
2-3 c. chocolate chips (I used milk chocolate, but dark would be good, too.)
2 7-oz. containers marshmallow fluff

Preheat the oven to 350 degrees.  Mix the first six ingredients together. 

Slowly add the melted butter until completely incorporated.  It will be a crumbly mixture.  If it seems too dry, feel free to add an egg. 

Spray a 9 x 13 pan with cooking spray.  Pat half of the mixture into the bottom of the pan.  Spraying your hands with cooking spray before patting the dough into the pan makes it easier and less sticky.

Bake for about 6 minutes.  It will not be cooked through.  It will look doughy and puffy.  You don't want to over bake it.  Sprinkle on the chocolate chips.

I didn't have any more chocolate chips, and this didn't look like enough.  So I threw on some mini-MMs to fill in the bare spots.

Spread the marshmallow fluff over the chocolate.  To make it less messy, spray a spatula with cooking spray.  This will help it slide into the fluff and spread it without sticking. 

Crumble the rest of the dough onto the marshmallow fluff. 

Return the pan to the oven for about 10-15 minutes.  Do not over bake.

(I popped the pan under the broiler for a minute to toast the marshmallow.)  Let cool in the pan to make it easier to cut.

Here's a close up of the gooey goodness!

If you throw a bar in the microwave for about 15 seconds, it returns to the gooey warm deliciousness that reminds you of summer, campfires, and playing outside all day long.

Clam Sauce Spaghetti

This is one of my go-to meals for a weeknight when I'm tired and need something easy.  It's simple, creamy, delicious pasta that fills those hungry bellies and makes people want to know how you're so amazing. 

You Need:

2 T. olive oil
1 bunch green onions
2 c. white wine
1 pint cream
1 can sliced olives
2 cans chopped or whole clams, drained
Spaghetti noodles (I use about 10 ounces for my family.)

Heat the olive oil in a large skillet.  Cut the green ends of the green onions into 2-inch pieces.  Heat in the olive oil.

Remove the green onions from the oil when browned.  They'll look like this:

Discard these onions.  These just help to begin the flavor of the sauce to develop.

Pour in the 2 cups of white wine.

Let simmer on medium heat until it is reduced by half and it turns cloudy.

Start your water for the noodles now.  Cook them according to package directions.  By the time they are cooked, the sauce should be ready.  Quickly whisk in the cream.  Simmer on medium until thickened.  The bubbles will start to get bigger as the sauce gets thicker.

 

 Slice the green onions that are left (the white parts).  Add the green onions, olives, and drained clams to the cream sauce. 

Drain the pasta and coat with the sauce.

Serve with salad and garlic bread.

Here's the whole plate of deliciousness.

Here's a close-up of the sauce-y noodles and good stuff.  This is a happy, loving, comfort food that will make you feel warm and fuzzy all over. 

Chocolate Raspberry Cake

So, this is the cake I made myself for my birthday.  It was very sad because my camera broke halfway through it.  Well, I had to make the cake again when I got my new camera.  My poor family had to suffer through eating this delicious confection again.  I''m posting the finished result first so it will tempt you into making it ASAP. 

You Need:

Cake
1 c. butter, softened
2 c. sugar
4 eggs
1 t. vanilla
11/2 c. flour
2/3 c. baking cocoa

Glaze

1/4 c. boiling water
4 t. raspberry gelatin
1/4 c. raspberry preserves

Filling/Topping-- Ingredients Not Pictured

1 1/2 c. semi-sweet chocolate chips
1 pint heavy whipping cream
1 pint fresh raspberries

Grease a 15 x 10 x 1 inch baking sheet with shortening and heat the oven to 350.  In a large bowl, cream the butter and sugar.  Add in the eggs, one at a time, until well blended.  Add the vanilla, flour, and baking cocoa.  The batter will be very thick.  If you're in a hurry, try using two boxes of brownie mix.  I bet that would work.

Spread the batter into the prepared pan.

Bake at 350 for 20-25 minutes.

Run a knife around the edges of the pan to loosen, but let the cake cool completely in the pan before trying to remove.  When cooled, cut the cake into three equal pieces.  Carefully remove each piece to a cooling rack.

To prepare the glaze, put all ingredients in a small sauce pan and heat until thickened (about 5 minutes).

To prepare the topping, heat 1/2 c. cream and the chocolate chips in a small pan.

Stir over medium heat until smooth.

Pour mixture into a container and cool to room temperature in the fridge.  When the chocolate is almost cool, whip the cream until stiff peaks form.  If you like, add 1/2 c. powdered sugar to the cream to sweeten it.

Pour the cooled chocolate into the whipped cream.  Carefully fold the chocolate into the cream until well blended.

To assemble the cake, place one layer on a tray, spread 1/3 of the raspberry jam sauce on the top.

Spread about a 1/4 c, chocolate cream on top of the raspberry sauce.

Repeat with other two layers.  The cake can be placed in the freezer to let the cream set up if it gets too warm.  Once all layers are stacked, Arrange fresh raspberries on the top.

Place the chocolate cream in a Ziploc bag and cut off the tip.  Pipe the remaining cream in between the raspberries and around the cake.

Slice the cake the short way so everyone gets berries and chocolate.  Serve immediately or refrigerate until needed. 

This is a decadent cake.  It is so worth every calorie, though!!!