Indoor Make Ahead S’Mores

I have hit the jackpot with these indoor make ahead s’mores. Jack. Pot.

Indoor make ahead s'mores are quick to make and always a favorite for kids and adults.

The best thing about campfires are hands down the S’mores. Sure the hot dogs burned crisp are also good, but let’s just be honest, it is the s’mores. So, whenever there is an outdoors themed party we all want s’mores. I have even have made S’mores bars. When I got the bright idea to make s’mores for 100 teenagers for a big youth event, I was worried I was going to die of smoke inhalation from standing around a campfire roasting marshmallows. And then it occurred to me… broiler equals camp fire toastiness. And it worked.

I laid 30 graham cracker halves, the squares, on one cookie sheet and topped with one marshmallow a piece. Then I laid 30 halves on another cookie sheet. I used about 10 chocolate chips but mini chocolate bars would work perfect too. While doing this I warmed the oven to 250 degrees.

Then place the marshmallows on the top rack and chocolate chips on the bottom rack. Flip the oven from bake to broil. I broiled on low. This allowed more control on the browning of the marshmallows. I had to slowly move the rack across the oven below the broiler to evenly brown all the marshmallows.

Indoor Make-ahead S'mores are an easy recipe that can be made up in large quantities prior to any event where an easy to distribute and eat dessert is needed.

Once removing from the oven, take the chocolate half and press down on the marshmallow half. Then let cool. You could be done at this point. It is after all, what we would do around a campfire.

Indoor Make Ahead S'mores can be dipped or chocolate or left plain just like you do around a campfire.But, no sane woman ever said no to a little more chocolate. So, I melted chocolate chips. Now I used semi-sweet chocolate chips for the insides and outsides. If you use chocolate bars that are milk chocolate for the inside, you can use those for the outside dipping also. If I was making these for adults I would use dark chocolate. I don’t know about you, but my kids only eat dark if it is the only chocolate available.

Back to melting. I melt the chocolate in the microwave in 30 second intervals. For about 2 cups of chocolate chips it took about four 30-second intervals on high heat. Then dip away. I dipped only halfway so they wouldn’t be so sickening sweet and I could store them staking them up alternating the chocolate sides so they wouldn’t stick together. But if you really want a treat, dip all the way.

Indoor Make-ahead S'mores are an easy recipe that can be made up in large quantities prior to any event where an easy to distribute and eat dessert is needed.


Indoor Make-Ahead S'Mores
Indoor Make-ahead S'mores is an easy recipe that can be made up in large quantities prior to any event for an easy to distribute and eat dessert is needed.
  • 8 whole graham crackers, broke in half
  • 8 large marshmallows
  • 16 chocolate bar pieces or ½ cup of chocolate chips
  • 1 cup Chocolate for melting, optional
  1. Turn the oven on at 250 degrees.
  2. Place the graham cracker halves evenly on two cookie sheets.
  3. Top one set of graham crackers with one marshmallow a piece and the other set with two chocolate bar pieces or 8-10 chocolate chips.
  4. Place chocolate chip sheet on middle or low rack in the oven. Place the marshmallow sheet on the top rack.
  5. Flip the oven from back to low broil. Watch the marshmallows carefully so they don't burn and move across the rack if browning is uneven.
  6. Remove from oven when toasted to your liking. Sandwich together by placing the chocolate on the marshmallow half.
  7. Let cool. Eat or then dip in melted chocolate. Dipping halfway leaves more options for stacking and storing. Let set up and chocolate harden before storing.

Go get other great recipes at the Weekend Potluck.

Flourless Peanut Butter Chocolate Chip Cookies {Gluten-Free}

I have been a little silent about some struggles I have had with a particular part of my diet. It seems when I eat grains, wheat in particular, I get really good at sprinting. Sprinting to the nearest bathroom. So, when I found these, I no longer felt bad about what I can’t have and joyous to have these to eat!

flourless peanut butter chocolate chip cookies

No flour. None. Nadda. No almond flour. No coconut flour. No wheat flour. Peanut Butter, eggs, sugar and baking soda.

peanut butter cookie ingredients


peanut butter cookie batterAnd then add chocolate.

semi-sweet chocolate chipsStir to combine.

flourless peanut butter cookie doughThen scoop onto a cookie sheet and flatten slightly.

cookie dough on panBake for 8 minutes on 350. The dough will not be completely done. Let rest on the pan before transferring to a cooling rack.

gluten free peanut butter chocolate chip cookiesTry to share. Or be like me and eat all two dozen in two days.

flourless peanut butter chocolate chip cookiesEnjoy this Christmas season!

Flourless Peanut Butter Chocolate Chip Cookies {Gluten-Free}

Serves: 24 cookies

Gluten free might be the rage, but these flourless peanut butter cookies do not leave you feeling like you missed out!
  • 2 cups creamy peanut butter
  • 2 eggs
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 tablespoons baking soda
  • 1 cup semi-sweet or dark chocolate chips
  1. Mix the peanut butter, eggs, sugars and baking soda together with a hand mixer.
  2. Stir the chocolate chips into the dough.
  3. Scoop dough onto a baking sheet and flatten slightly.
  4. Bake on 350 degrees for 8 minutes. Cookies will be slightly under cooked. Let rest on the pan before transferring to the pan.


Day 2 – Where is your pumpking from? Plus Pumpkin Muffins Recipe

This time of year seems to be all about pumpkins. You see them everywhere from grocery stores to farmers markets to your own front porches. Obviously, you see lots of them when you visit a pumpkin patch. But beyond your local pumpkin patch, have you thought about where pumpkins are grown?

Pumpkin Collage

Well, chances are if you bought your jack-o-lantern pumpkin at a retail store in the Midwest, it might have come from Howell Farms right here in Indiana. Each year around 750,000 homes enjoy pumpkins that were grown on Howell Farms. Pretty amazing isn’t it? And we all thought there was just corn in Indiana. But it gets better…

Pumpkin Puree FactsIf you are from Illinois, you should be excited to know that 90-95% of canned pumpkin is grown in Illinois. So, when I visited my friend Katie over at Pinke Post a few weeks ago, we bought some canned pumpkin for our cooking adventures. And that little can of pumpkin was canned by Seneca Foods in Illinois.

CAnned PumpkinNow, I am not a buy only local person, but I do support local farmers whenever I can. So, I am glad that I can go to Wal-Mart or Kroger or even Aldi’s and buy some pumpkin and know that I am supporting local farmers from Indiana and Illinois. And if you are a lover of all things pumpkin like I am, you will want to make Megan’s Pumpkin Chocolate Chip Pumpkins.

Pumpkin Chocolate Chip Muffins

Let me be honest, I make a double batch most of the time. These muffins freeze well, so don’t worry if you think the batch is too big. Make them all. I also must confess, I may have changed the recipe a smidge. Just a smidge. I promise. The main change is I don’t just use oil, I have now decided to also use melted butter. After all butter makes everything better.

melted butter and oilMix the canned pumpkin, eggs, oil, butter, and sugar together.

pumpkin muffin liquid ingredientsWhen the ingredients are completely combined, add a teaspoon of vanilla. Yeah, I may have added this to the recipe.

vanilla extract from Penzey's SpicesThen add the dry ingredients of flour, baking powder, and baking soda.

dry ingredients in pumpkin muffin mixMix till just combined and then add cinnamon, salt and a little nutmeg.

spices in pumpkin muffin mixAnd now, for the chocolate. I use a whole bag, the full 2 cups in the muffins when I double the batch.

semi-sweet chocolate chipsGet them combined and then it is time to full the muffin tin.

pumpkin chocolate chip muffin doughFill the muffin tins 3/4 full.

muffin tins filled with pumpkin muffin batterBake the muffins on 375 for 15-20 minutes. You want the muffins to bounce back when you press on the top of the muffin.

baked pumpkin chocolate chip muffinsThey will disappear. Just ask Miss A. She had one for her bedtime snack.

Miss A eating a warm muffin

Pumpkin Chocolate Chip Muffins

Serves: 30 muffins

These muffins are favorites in the fall. This batch makes a large amount, so freeze half of them for later.
  • 4 eggs
  • 2 cups sugar
  • 1, 15 oz can of pumpkin
  • 1 cup oil
  • 1 stick of butter, melted
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • dash of nutmeg
  • 2 cups chocolate chips
  1. In large bowl, mix eggs, sugar, pumpkin butter, oil and vanilla until combined.
  2. In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Pour into the liquid ingredients and mix well.
  3. Fold in chocolate chips.
  4. Fill greased or paper-line muffin cups ¾ full. Bake for 16-20 minutes on 375 degrees or until muffins test done by bouncing back when the tops are pressed.

Want to learn more about food and farms, be sure to visit the 30 days on the prairie farm series.

30 days on the prairie farm



Saltine Cracker Toffee

I am a little obsessed with sweet and salty combinations. I blame Gal in the Middle for my love of this saltine cracker toffee. I can remember in college running through McDonald’s for fries and Wendy’s for a frosty and eating the frosty with the fries when I had been through an exceptionally long day. So, this 4 ingredient toffee that combines sweet and salt had to be banned from my house.

Saltine Cracker ToffeeThe ingredients are simple and most likely in your pantry already. That is what makes these so dangerous.

saltine toffee ingredientsStart by melting two sticks of butter with one cup of brown sugar.

butter and brown sugarLet melt down and boil over a low heat for five minutes.

boiling caramel mixture

While the caramel mixture boils, arrange four saltine crackers on an aluminum foil lined jelly roll pan. Be sure to spray cooking spray over the aluminum foil before laying the crackers down.

saltine crackers laid outThen pour the caramel mixture over top of the crackers.

caramel mixture poured over crackersThen bake for4-5 minutes on 425 till the caramel mixtures is bubbly.

Bubbly caramel out of the ovenOnce you pull the pan out of the oven, sprinkle a bag of chocolate chips or two cups over the crackers.

chocolate chips over toffee crackersOnce the chips have began melting, spread them out over top of all the crackers.

chocolate spread out over toffeeI popped the pan in the fridge to speed up the hardening process. Once the chocolate is hard to the touch, break apart with your hand. The pieces will break into random shapes in sizes. Then give it all away. Trust me. Don’t make this unless you have a dozen people to share with immediately.

Saltine Cracker Toffee

Saltine Cracker Toffee


The easiest candy recipe that uses 4 ingredients to create the best combination of salty and sweet.
  • 40 saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup light brown sugar
  • 2 cups of semisweet chocolate chips or 1, 12 ounce bag
  1. In a saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes.
  2. Lay 40 saltine crackers out on a greased aluminum lined jelly roll pan. Pour the caramel mixture over the crackers, covering them evenly.
  3. Bake on 425 degrees for 4 to 5 minutes, or until just bubbly.
  4. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers.
  5. Chill the entire pan in the fridge or freezer till chocolate is hard. Break up into pieces by hand creating various sized and shaped pieces. Store in an airtight container.

Quick & Easy Dessert – S’mores Bars

I have a new go-to dessert recipe for this fall. While I love my pumpkin desserts, I still need chocolate in my life 365 days a year. And these s’mores bars are the perfect chocolate dessert for fall.

S'mores bars

When I found this recipe over on Betty Crocker I was even more excited about only needing 5 ingredients it took to make it.

5 ingredients in smores barsStart by mixing together one of the dry pre-mixes for sugar cookies (the 1 lb 1.5 ounce size package) with one cup of graham cracker crumbs.

sugar cookie mix and graham cracker crumbsThen melt two sticks of butter and power into the dry mixture.

butter and graham cracker mixtureMix completely to form a large ball of dough.

ball of graham cookie crust doughSpread though dough out in a 13 x 9 inch pan.

graham cookie dough spread outBake for  18-20 minutes on 375 degrees till the dough is set. As soon as it comes out of the oven spread out 2 cups of chocolate chips. Or 3 cups if you want a lot of chocolate.

melting chocolate chipsOnce the chocolate chips are melted spread them out entirely over the crust.

melted chocolate chipsThen pour a 10 ounce bag of mini marshmallows over top of the chocolate. Place the pan under a broiler for 45 seconds or longer to brown the marshmallows to a golden, toasty brown. But they can burn quickly, so watch them!!

toasted marshmallow smores barsCompletely and utterly, ridiculously sugary sweet piece of heaven. Minus the tent and camp fire.

smores bar

S’mores Bars
A great fall treat for the chocolate lovers in your life. These s'mores bars give you the camp fire flavors that everyone loves in the fall.
  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1 cup graham cracker crumbs
  • 2 sticks of butter, melted
  • 1 package semi-sweet chocolate chips
  • 1 bag of mini marshmallows
  1. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft ball of dough forms. Press into ungreased 13x9-inch pan.
  2. Bake 18 to 20 minutes or until set on 375 degrees. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
  3. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)
  4. Cool before cutting for 10-15 minutes. Serve warm. Store any remaining bars tightly covered.


Orange Almond Blueberry Muffins – Crazy Cooking Challenge

This month for the Crazy Cooking Challenge, blueberry muffins are being featured. When I saw the orange almond blueberry muffins from Tessa at Handle the Heat, I knew I would love the muffins.

To begin, zest one orange and squeeze the juice from the orange.

Combine with two egg whites, four tablespoons of melted and cooled butter, and 1/2 cup of milk. Set aside and mix the dry ingredients.

I started the dry ingredients by finely grinding 1/4 cup of sliced almonds and toasting another 1/4 cup of sliced almonds.

Combine two cups of flour, 3/4 cup of sugar, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt.

Then add in the toasted almonds.

Form a well in the dry ingredients to pour the wet ingredients into.

Stir to combine.

Then stir in blueberries till they are just combined.

Line 12 cupcakes tins or grease the pan if you don’t use papers.

I filled the cups fairly full, a little more than 3/4 full.

Bake on 375 degrees for fifteen minutes or a toothpick comes out clean. Then cool for fifteen minutes in the pan on a cooling rack.

Be sure to checkout the other blueberry muffin recipes. I am sure there is one that peeks your interest.


Strawberry Pretzel Salad

It’s sweet. It’s salty. It’s oh so good.

It’s strawberry pretzel salad. Or in my case, I used it as a dessert.

In any case it is the second recipe out of the Simple Shortcut Recipes from Gooseberry Patch. Come back tomorrow if you want to win a copy of the cookbook!

I can also tell you that if you don’t have a food processor, look into getting one. I used my KitchenAid food processor for the crust and the filling. Made it so quick and easy.

Dumped 2 cups of pretzels, tablespoon of sugar and 3/4 cup of melted butter into the KitchenAid food processor and pulsated for a few seconds. Then dumped the the mixture into a 9 x 13 pan.

Bake on 350 for about 8 minutes and then let the crust cool. Wash out that food processor bowl and blade a get ready for the filling.

Put an 8 ounce block of cream cheese that is at room temperature and a thawed cool whip in the food process with a cup of sugar.

Pulsate a few times till it is all incorporated.

Pour over top of the cooled pretzel crust and get your strawberry topping ready.

Mix 2 cups of boiling water with two packages of strawberry jello. Then pour 20 ounces of sliced frozen strawberries into the mixture. I didn’t have mine completely thawed. This actually helped the jello set up a little. If the strawberries are thawed then pop in the freezer for a few minutes to set up a bit.

Pour over top of the filling and refrigerate till you are ready to serve.

Trust me, everyone will love it! It’s a classic!

Strawberry Pretzel Salad
  • 2 cups pretzels
  • 1 Tbsp. sugar
  • ¾ cup melted butter
  • 8 oz. cream cheese
  • 1 container of thawed cool whip
  • 1 cup sugar
  • 2 cups water
  • 2 small packages strawberry jello
  • 20 oz. bag of frozen strawberries
  1. Place pretzels, 1 T. of sugar and melted butter in food processor and pulse until incorporated.
  2. Press mixture into a 9 x 13 glass pan and bake at 350 degrees for 8 minutes.
  3. Mix cream cheese, cool whip and sugar until incorporated.
  4. Pour over the baked pretzel crust.
  5. Mix 2 cups of boiling water with the strawberry jello.
  6. Mix in the frozen strawberries.
  7. Pour strawberry mixture over the cream cheese mixture and refrigerate until set.

Gooseberry Patch gave Simple Shortcut Recipes to me to review and giveaway. Opinions of recipes are all mine. Associate links were also used. 

Hop, Skip and Go Naked Cookies

Back at Christmas, I was in a flurry of baking cookies when someone posted on Facebook they were making hop, skip and go naked cookies. When another person commented they loved the cocktails, I was intrigued. Cookies inspired by a cocktail. This is my kind of cookie!

Now, I discovered the drink is simply beer, frozen lemonade and vodka. I am not sure if it is good, but it sounds like something you would drink on PCB:)

Source: via Leah on Pinterest

Now back to the cookies. Start by creaming brown sugar and white sugar with shortening and butter.

Add eggs, milk, and rum or brandy and mix till combined. If you don’t want to use alcohol, substitute almond extract.

Follow with the flour, soda, and salt. Finish off with the quick oats and remove the bowl from the mixer.

Now it is time to add the good stuff. Start with toffee pieces.

Then add chocolate chips.

Stir to combine evenly throughout the dough.

Bake on 375 for 8-9 minutes on parchment lined cookie sheets. I didn’t use parchment paper and regretted it. Don’t be me. Use the parchment.

Be warned, I woofed down about 4 cookies mindlessly. These cookies have the perfect amount of chewiness and chocolate with the brandy leaving just a hint of flavor.

Hop, Skip and Go Naked Cookies
  • 1 c. shortening
  • ½ c. softened butter
  • 1 c. light brown sugar
  • ¾ c. sugar
  • 2 large eggs
  • 2 Tbsp. milk or cream
  • 2 Tbsp. rum or brandy
  • 1¾ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2½ c. quick-cooking oats
  • 1½ c. chocolate chips
  • 1½ c. toffee pieces
  1. Cream together shortening and butter in a large mixing bowl until smooth.
  2. Add eggs, rum and milk. Combine thoroughly.
  3. In a separate bowl, sift together flour, baking soda and salt. Gradually add the flour mixture to the sugar mixture, combining until consistency is smooth.
  4. Gradually mix in oats until evenly distributed.
  5. Add chocolate chips and toffee pieces and mix.
  6. Drop by rounded tablespoonfuls onto parchment lined cookie sheets.
  7. Bake for 8-9 minutes at 375 degrees, turning cookie sheets around half way through.

Find other cookie recipes at the Ultimate Recipe Swap.

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