I hope you all had a great day yesterday and had all the S’mores you could stomach! The funny thing about S’mores, is that for all the build up and anticipation, most times you only enjoy them once. From then on, you enjoy all the components separately. It’s usually the chocolate that goes first, then the marshmallows and the graham crackers seem to stick around until you come across them again and realize they expired.
Now, I don’t know if you’re like me, but I hate when stuff goes to waste, so I decided to share with you a recipe for Doggie Grahams. My German shepherd mix, Indiana, has been a total wreck since the ever wonderful firework shows began on Saturday night. I figured that making some dog treats for her would help her get over her fear of going outside. Plus the treats can be cut into cute shapes or just simply using a pizza cutter, after rolling out thin, to cut the dough into small training treats.
So here we go:
- 2 Cups Graham Cracker Crumbs
- 1 Cup All-Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Corn Oil
- 1 Cup Milk
- Preheat oven to 425 Degrees F. Grease Cookie Sheets.
- In a mixing bowl, combine graham cracker crumbs, flour, baking powder and salt. In a small bowl, or measuring cup, mix oil and milk and stir into flour mixture.
- Turn dough out onto a lightly floured surface and knead lightly until soft and well mixed. Roll out dough to 1/2 inch thickness and cut into desired shapes. Place on prepared baking sheets 1″ apart. Bake 10 minutes, then turn over and bake for another 5 minutes. Cool completely. Store cooled biscuits in fridge or freezer.
I hope you all have been doing well so far this week. It has been crazy busy for me, so much so, I can’t remember what I did Monday, haha! On Tuesday we celebrated my little sister’s 17th birthday. We went to Top Golf for the first in Scottsdale, we weren’t really sure what to expect but we had a really great time. We can’t wait to go back!
Anyways, today is National Pick Your Poison Day, not literal poison. Most of the time it’s referring to alcohol but that’s not what I’m talking about today. It is open to any interpretation when it comes to making decisions. Below you will find two of my favorite guilty pleasure recipes, my poison if you will. And you will, you guessed it, pick your poison.
Cookies ‘n’ Crème Krispies
- 1/4 Cup (1/2 Stick) Unsalted Butter
- One 10 oz. Package Marshmallows
- 5 Cups Puffed Rice Cereal
- 2 1/2 Cups Crème Filled Chocolate cookies, cut into quarters
- Spray a 9×13 inch pan with cooking spray and set aside.
- Heat the butter in a large nonstick saucepan over low heat until melted. Add the marshmallows and continue cooking, stirring until smooth, 2 to 3 minutes.
- Remove the pan from the heat, add the cereal and cookies and stir gently just until mixed to avoid breaking up the cookies any further.
- Press mixture evenly into prepared pan. Cool completely until set, about 20 minutes, before cutting into 3×3 1/4 inch bars.
Death By Chocolate Brownies
- 1/2 Cup Salted Butter
- 8 oz. Coarsely Chopped Semisweet Chocolate
- 1 Cup Sugar
- 3 Eggs, Cold
- 1 tsp Vanilla Extract
- 3/4 Cup All-Purpose Flour
- 1/4 tsp Salt
- 1 1/2 Cups Semi-Sweet Chocolate Chunks or Chocolate Chips
- Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Remove from heat, pour into a large bowl, and allow to slightly cool for 10 minutes.
- Preheat oven to 350 Degrees F. Line bottom of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
- Stir sugar into the cooled chocolate/butter mixture. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt, then the chocolate chunks until combined. Pour batter into prepared pan and bake for 37-45 minutes, or until the brownies begin to pull away from the edges of the pan.
- Allow the brownies to cool completely in the pan set on a wire rack. Lift the foil out of the pan using the overhang on the sides, and cut into squares. The brownies will stay fresh in an airtight container at room temp for 1 week
The Only Bake Sale Cookbook You’ll Ever Need
Wolf, Goldrich, Laurie and Brams, Pam. The Only Bake Sale Cookbook You’ll Ever Need. New York, NY. 2008. Print
Sally’s Baking Addiction
McKenney, Sally. Sally’s Baking Addiction: Irresistible Cookies, Cupcakes & Desserts For Your Sweet Tooth Fix. New York, NY: Race Point. 2014. Print.