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
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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 egg
- 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.
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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.
Thanks for reading!
– Victoria xoxo