One of the best summer treats are s’mores. They are perfect for camping, parties, or just hanging out at home in your pyjamas. Now that this summer has been partially ruined due to COVID-19, many of us are finding ourselves stuck at home rather than attending typical summer bonfires. Luckily, you don’t need a fire to make this tasty treat! This recipe is super easy and serves four people (or less — I won’t tell). All you need is some graham crackers, marshmallows, chocolate chips, a cake pan, and a broiler.
2 cups unsweetened chocolate chips
250 grams of marshmallows (approximately 24 marshmallows)
1 box of graham crackers or graham wafers
Turn broiler on high.
Cover bottom of cake pan with chocolate chips. Spread evenly.
Place marshmallows upright around cake pan until there are no visible gaps.
Place into oven and broil for 3-5 minutes or until marshmallows are golden brown. The time can be adjusted depending on your broiler, but don’t leave it in for too long or your marshmallows will burn.
Dip using graham crackers and enjoy!
Have fun making this easy and yummy recipe. Let me know in the comments below how it went! xoxo
Good morning bloggers! It is currently almost six in the morning and I may or may not have went to bed yet. Quarantine life, am I right? Speaking of quarantine, Jacob and I got a quarantine cake kit from my favorite bakery in the city, Sweet Revenge Bake Shop. We had a lot of fun decorating it, so we decided to film it and upload the video for you guys to watch!
Just a fair warning — it may be an epic fail or it may be the most beautiful cake ever created. We’ll let you decide.
Be sure to give the video a thumbs up and subscribe if you enjoyed watching it. What kind of activities have you guys been up to during the quarantine to avoid boredom? Let me know in the comments!
This summer has been scorching hot. If you find yourself too busy to head down to the beach, try baking some beachy summertime themed sugar cookies instead! Tip: If you have different shaped cookie cutters, be sure to use them and incorporate them into your summery treats.
Ingredients (For Cookies):
1 cup butter
1 cup granulated sugar
1 tsp vanilla
3 cups all purpose flour
2 tsp baking powder
Cookie cutters (optional)
Ingredients (For Icing):
2 cups powdered sugar
2 tbsp meringue powder
3 tbsp water
Assorted food colours
Directions For Sugar Cookies:
Preheat your oven to 350°F.
With either an electric hand mixer or stand mixer, combine the butter and sugar and mix for two minutes until light and fluffy.
Scrape the sides and add your egg and vanilla. Finally, add the flour and baking powder.
Keep mixing until all ingredients are well mixed into the dough. The dough may have a dry appearance but still continue to mix. You may add water if you find it becoming too dry in texture. The texture should be that of Play-Doh.
Roll out sugar cookie dough to 1/4″ (0.6 cm) onto a lightly floured surface or cooking board. If using cookie cutters, begin to cut out the desired shapes of your dough.
Bake at 350°F for 10 minutes or until cookies turn golden brown.
In a bowl, with mixer at low speed, beat powdered sugar, meringue powder, and water until blended. Scrape side of bowl with rubber spatula. Increase speed to medium―beat until soft peaks form, about 10 minutes. Icing should be stiff enough to hold its shape when piped. Thin with more water, if needed.
Tint icing with food colouring as desired―keep surface covered with plastic wrap to prevent drying out.
Making Your Summertime Themed Sugar Cookies:
Once your cookies are done baking, sprinkle a bit of sugar on them if desired. Then using your icing, you can let your creativity run wild and create anything you wish. This can include a beach, flip-flops, sunglasses, pineapples―literally anything you can think of!
Enjoy! Be sure to stay cool out there in this heat. XOXO
Happy holidays! With only nine days left remaining until Christmas, it’s the perfect time to bake some holiday goodies for you, your friends, and the whole family. These peppermint cake pops are perfect, as they serve up to fifteen people. They are delicious and easy to make, so turn up the Christmas tunes, and let’s get baking!
4 tablespoons of butter (2 for cake pop batter, 2 for frosting)
2 tablespoons of water
1/2 cup of powdered sugar
1/2 teaspoon of milk
3 candy canes
15 cake pop sticks
200g of white chocolate
Cupcake or cake mix of your choice
Directions for Cake Pop Batter
Preheat oven to 350 °F. Grease an 8 x 8 inch cake pan.
Combine cupcake or cake mix, butter, water, and egg. Using an electric mixer, beat only until well-combined.
Distribute batter into prepared pan and bake for 12-15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool completely.
When cake has cooled, cut into quarters and crumble by hand into a large mixing bowl.
Directions for Frosting
Using an electric mixer, beat butter on high for one minute, or until light and fluffy.
Add powdered sugar and mix just until combined.
Add milk and beat on high for one minute.
Directions for Cake Pops
Add frosting to cake and mix together using an electric mixer util mixture can easily be shaped into balls.
Roll cake into 15 balls and place on a waxed paper-lined plate before setting in a freezer for 20 minutes to firm and make assembly easier.
When freezer time is almost finished, heat white chocolate in a microwave safe bowl just until melted, stirring every 30 seconds.
Immediately remove cake balls from freezer. One at a time, take one cake pop stick and dip the end 1/2 inch into the melted white chocolate. Insert into cake ball.
Dip cake pop into melted white chocolate and gently tap against side of bowl to remove excess. Work quickly as cake balls may start to soften.
Crush candy canes into small, fine pieces into a bowl while coating is still warm and dip the top of the cake pops in to cover. Serve and enjoy!
Have a very Merry Christmas and best wishes for the holiday season.
Not my usual type of post. But about three years ago I tried chocolate cheesecake balls for the first time, and I fell absolutely in love. Just like sugar cookies, it’s hard to only eat one. This one has salt involved for those of you with sweet and salty taste buds. Here’s a recipe that’s both easy and delicious.
SALTED CHOCOLATE CHEESECAKE BALLS
8 ounces cream cheese
4 cups powdered sugar
5 ounces milk chocolate, melted
1 teaspoon vanilla
1 ounce of sea salt for chocolate cheesecake ball topping
Using a mixer, slowly add powdered sugar to cream cheese mixing well after each addition.
Add melted chocolate and vanilla and mix until smooth.
Chill several hours.
Shape into one inch balls.
Roll in coatings.
Top each ball delicately with sea salt.
Chill, covered until ready to serve.
Makes approximately 45-50 balls.
Give this recipe a try and let me know how you like it!
TIPS: If you don’t want a sweet and salty combination, just don’t add the sea salt toppings. For a richer taste, use dark chocolate (or 70% cocoa) for a bitter-sweet taste instead of the milk chocolate. And because they’re made of cream cheese, you will need to refrigerate until served.