everyday food made simple

IMG_6908 copy

I don’t know about you, but my summer is flying by right before my eyes. It didn’t seem all that long ago the sun rose and painted the sky a pretty mixture of pinks, purples, and oranges at 5 a.m., it was still bright out at 9 p.m., we grilled burgers and steaks and pork chops every night, and Starbuck’s iced coconut mocha macchiato became my summer jam.

Every year around this time I always look back at my summer bucket list, and every year I realize there are so many things I wanted to do but didn’t accomplish – I wish I went to the farmer’s market more, baked a little more, blogged a little more, spent more days out in the sun, checked off more books off of my list, went to more fairs, and ate more ice cream.

What I did do, however, was make this cake. This amazingly simple, no-oven-required-because-we-all-know-how-hot-it-already-is, cake.

IMG_6807 copy IMG_6840 copy

IMG_6929 copy   

S’mores icebox cake, to be exact. Layers of creamy marshmallow cream on top of sweet chocolate ganache on top of graham crackers, topped off with mini marshmallows that’s broiled to toasty perfection. So so good to where you will want to eat it straight out of the pan when your husband isn’t home.

IMG_6903 copy

IMG_6909 copy

So before summer is over, before the weather starts to cool down, before your kids go back to school, please make this as a last hurrah to summer – I promise you won’t regret it.

s'mores icebox cake
Print
Ingredients
  1. 2 and 3/4 cups heavy cream, divided
  2. 7 oz marshmallow fluff
  3. 1 and 1/2 cups mini marshmallows, divided
  4. 11 oz semisweet chocolate chips
  5. 1 box graham crackers (you probably won't use the entire box)
Make the marshmallow cream
  1. Using a stand or hand mixer, beat 2 cups heavy cream on medium-high for 5 minutes or until stiff peaks form. Add in the marshmallow fluff and continue beating on medium-high speed for another 3 minutes. Gently stir in 1 cup mini marshmallows, set aside.
Make the chocolate ganache
  1. In a small saucepan over medium-low heat, heat the remaining heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let mixture sit for 5 minutes, then stir until combined and smooth.
  2. In a 9x9" baking dish, spread a thin layer of the marshmallow cream on the bottom. Top with a layer of graham crackers. Break the crackers into pieces to make sure all the marshmallow cream is covered. Top with another layer of marshmallow cream, then generously drizzle/spread the ganache over the top. Repeat layers once more, leaving about 1/4" from the top of the pan.
  3. Garnish the top with remaining mini marshmallows, crushed graham cracker pieces, and extra chocolate chips, if desired. Cover with plastic wrap and refrigerate overnight.
  4. Right before serving, turn on your broiler and broil the cake for 1 minute or until marshmallows are brown and toasty. Remove immediately and freeze for 10 minutes to let set and serve. Cake can be stored in the refrigerator in an airtight container for up to 3 days.
  5. Makes one 9x9" pan
Adapted from Delish.com
Adapted from Delish.com
Simple Everyday Food http://www.simpleeverydayfood.com/
The beautiful thing about this recipe is that you can change up the layers based on what you like more. Want more chocolate? Then add in a few more layers of chocolate ganache. Love graham crackers? Then put it another layer of graham crackers. Whatever you decide to do, it’ll be delicious either way.

IMG_6920 copy

Recipe adapted from Delish

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, and kindly link back to this post for the recipe.

 

Sharing is caring! Email this to someonePrint this pagePin on PinterestShare on YummlyShare on FacebookShare on Google+Tweet about this on Twitter

lucky charms bars

I know I’m a little late in the game, but I finally watched Big Hero 6 and I loved it! Have you seen it yet? I’ve heard so much about it when it first came out, but never really put too much thought into it until a coworker of mine brought it for me one day and told me it was her daughter’s new favorite movie.

There were definitely parts of the movie that I totally wasn’t expecting to happen, but there were also a lot of other parts of it that were cute and made me smile.

Baymax totally reminded me of a giant walking talking marshmallow, which in turn reminded me that I needed to share these ridiculous bars I made a while ago that involved sticky gooey marshmallows….

lucky charms bars   lucky charms bars

Marshmallow treat bars are probably one of the easiest things to make – they only require a few ingredients, they don’t require any special equipment or powering on the oven, and a batch of these things is usually enough to feed a crowd. Cheap, quick, and easy is the kind of desserts I like to bring to a potluck.

lucky charms bars

lucky charms bars

I’m sure we’ve all had terrible marshmallow treats before. You know, the kind that may have sat out for a few days too long? The kind that’s not at all soft and gooey when you bite into it? The kind that scrapes a layer of epithelial tissue off the roof of your mouth that leaves the top of your mouth raw and sore for days? Yeah… if you’re looking for that kind of a marshmallow treat (WHYYYYYY would you ever want a rock hard marshmallow treat would be beyond me), this recipe is not it.

lucky charms bars

They’re oh so soft, so chewy, so gooey, so sweet, and so so so delicious. Not to mention on top of the 5 cups of marshmallows that goes into it, there’s more than plenty colorful Lucky Charms marshmallows in them, which makes them yummy to eat, and even prettier to look at.

lucky charms bars

lucky charms bars   lucky charms bars

This was only the second time I’ve ever made marshmallow treats. The last time I made them a few years ago, I’m pretty sure I got sticky marshmallow goo all over my hands and hair, my bars were hard, and Brian landed himself a trip to the ER that ended with 7-8 stitches on his toes… but that’s a whole ‘nother story for a different day.

Although my marshmallow bars weren’t a huge success that day, I did learn a few things that day about making these treats that I’m going to share with you, so listen up!

lucky charms bars   lucky charms bars

The single most helpful tip I learned was to grease EVERYTHING that will be coming in contact with the cereal/marshmallow mixture – that includes every single inch of the pan, the spatula you’ll be stirring with, and your hands if you’re using them to press the cereal treats into the pan rather than wax paper.

lucky charms bars

I actually lined my baking pan with parchment paper for easy removal of the bars once they cool. That way you can lift the entire pan of marshmallows onto a cutting board to cut them into squares rather than trying to cut them up while they’re in the pan.

lucky charms bars

When you’re pouring your cereal/marshmallow treats into the pan, don’t press them too hard into the pan. The more you try to cram them together, the denser they’ll get, and the harder they will become once they cool. If you’re not into greasy hands, you can also gently press them in with a sheet of wax paper.

lucky charms bars

lucky charms bars

These really do taste best if you eat them the same day they’re made, but they will still taste great the day after. I wouldn’t recommend storing them for more than two days, unless you’re purposely trying to end up with dry, hard marshmallow bars.

lucky charms bars   lucky charms bars

Sorry for the photo overload, my friends. I was having an indecisive day!

lucky charms bars
Print
Ingredients
  1. 4 tablespoons unsalted butter, plus more for greasing the pan
  2. 5 cups mini marshmallows
  3. 6 cups Lucky Charms cereal
Instructions
  1. Lightly coat a 9x13" baking pan with butter, line with parchment paper (the butter will help the parchment paper stick to the pan), then grease the parchment paper with another thin coat of butter. Set aside.
  2. Melt butter in a large pot over low heat. Add the marshmallows and stir until the marshmallows are completely melted. Remove from heat and stir in the Lucky Charms with the buttered spatula until combined.
  3. Pour cereal mixture into the prepared greased baking pan, pressing the tops gently with waxed paper* and let cool. Remove the bars from the pan using the parchment paper and transfer onto a cutting board. Cut into squares and serve. Bars can be stored at room temperature in an airtight container for up to 2 days.
  4. Makes one 9x13" pan
Adapted from A Pumpkin & A Princess
Simple Everyday Food http://www.simpleeverydayfood.com/
 Recipe adapted from A Pumpkin And A Princess

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

Sharing is caring! Email this to someonePrint this pagePin on PinterestShare on YummlyShare on FacebookShare on Google+Tweet about this on Twitter

If you are ever in need of a quick, easy cookie recipe that’s going to make you the most popular person at a potluck (or if you want to bribe your coworkers to like you – which is what I do all the time), you totally need to add this recipe to your list.

mississippi mud cookies

These cookies may be the easiest cookies I’ve made in a long time. How easy, you may ask? Well let me tell you the two main things that make up this cookie.

Hold on to the edge of your seats, my friends. Ready?

  1. Cake mix.
  2. Marshmallows.

And that chocolate drizzle that goes on top? You bring butter and milk to a boil, throw all the other ingredients in the pot, whisk, and drizzle away.

See? Told you it was easy. There’s barely any prep work that goes into it. No waiting around for things to chill in the fridge or 12 different steps to follow just to make some cookies.

mississippi mud cookies

mississippi mud cookies

mississippi mud cookies

Although these are extremely simple to make, your coworkers or friends would never guess that the actual cookie was made out of a box of cake mix. Talk about a cookie tasting like it came from a gourmet bakery without all the effort and the price that goes into making or buying a gourmet cookie.

mississippi mud cookies

The cookie is soft and chewy. The marshmallows are sweet and gooey. The chocolate sauce? It’s there for a whole lotta fancy and a titch of sweetness.

mississippi mud cookies

mississippi mud cookies

They look and smell so good that even your dog will be willing to stand guard for these cookies – you know, in case some crazy eagle swoops in through your window and snatches the entire pan with its long talons and flies away with it to a nearby tree…

Unless your dog is like my dog and likes to take naps while on guard duty.

mississippi mud cookies   mississippi mud cookies  mississippi mud cookies   mississippi mud cookies

….Well, then you’re on your own to defend that eagle…. :)

mississippi mud cookies
Print
For the cookies
  1. 1 box Devil's Food Cake mix, dry, not prepared (I used a 15.25 oz box of Betty Crocker)
  2. 1/2 cup (1 stick) unsalted butter, softened to room temperature
  3. 2 large eggs, at room temperature
  4. 3 cups mini marshmallows
For the chocolate drizzle
  1. 3 tablespoons cocoa powder
  2. 1/4 teaspoon salt
  3. 2 cups powdered sugar
  4. 1/4 cup (1/2 stick) unsalted butter
  5. 3 tablespoons skim milk
  6. 1/2 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, beat cake mix, butter and eggs until well combined. Drop about 1.5 tablespoons worth of dough on the prepared baking sheets, leaving at least 1-2" of space in between each dough ball.
  3. Bake for exactly 8 minutes. Remove cookies from oven (do not remove from cookie sheet) and top each cookie generously with mini marshmallows - press them down a bit if they keep rolling off the cookie. Return cookies back to oven and bake for an additional 2-3 minutes. Remove from oven and cool completely
  4. While the cookies are cooling, make the chocolate drizzle: In a medium bowl, combine the cocoa powder, salt, and powdered sugar and set aside.
  5. In a medium saucepan over medium heat, bring the butter and milk to a boil. Add in the vanilla extract and the powdered sugar mixture. Whisk vigorously until mixture is smooth. Drizzle over cookies*. Cookies can be stored in an airtight container at room temperature for up to 3 days.
  6. Makes 18-20 cookies
Notes
  1. * If your chocolate drizzle starts to harden, pop it in the microwave and heat in 15 second intervals until runny again.
Adapted from Chef In Training
Adapted from Chef In Training
Simple Everyday Food http://www.simpleeverydayfood.com/
Recipe adapted from Chef In Training

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
Sharing is caring! Email this to someonePrint this pagePin on PinterestShare on YummlyShare on FacebookShare on Google+Tweet about this on Twitter