SnapChat Vlog Oct 2015 Flashback

In my SnapChat Vlog Oct 2015 Flashback I baked my favorite Spanish Fritatta, tried a Indoor S’mores cups recipe with my kids & showed a couple of books I loved reading.  The S’mores recipe will be posted below but the Spanish Frittata will come in a separate post because I want to share the little story behind it. 

JONESING FOR INDOOR S’MORES

  My kids are dessert fiends! My daughter mentioned she saw a recipe on Pinterest for indoor S’mores & wanted me to replicate it. This was the first night I made these & while they were good, I wasn’t happy with the way the crust came out. It was way to crumbly & hard to keep together when eating.  The next time I made it, I added my own little spin on the crust & was much happier with the flavor as well how it stayed together.  The recipe below is the way I’ve made it ever since.

BLAST FROM THE PAST BOOKS

The books I spoke about while perusing Barnes & Noble was Pillars of the Earth by Ken Follet & The Outlander series by Diana Gabaldon. Pillars of the Earth was an Oprah book club book eons ago & because I love Oprah, I often purchase what she recommends. The Diana Gabaldon series was recommended to me by my favorite Barnes & Noble Cashier! Clicking each title will take you directly to the books on amazon where you can by either Mass Market Paperback or Kindle version.

 

 

Indoor S'mores Cups
Delicious gooey S'mores Cups to be made in the oven during colder months.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 - 12 cup muffin tin
  2. Cupcake Liners
  3. 1 stick of butter
  4. 1 box of Graham Crackers, crushed
  5. 2 bags of mini marshmallows
  6. 1 bag of mini Hershey bars
  7. 2 T of Fleur de sel or kosher salt
Instructions
  1. Line each muffin tin with a cupcake liner & set aside
  2. In a small non-stick pan, melt entire stick of butter
  3. Add 1 bag of mini marshmallows to butter till marshmallows melts
  4. Add crushed Graham Crackers to melted marshmallow & mix till thoroughly combined
  5. Remove Graham Cracker Mixture & press into bottom of cupcake liner with a spoon about 1/4 of the way
  6. Top each Graham Cracker crust with a few mini bars of Hershey's, to your liking
  7. Sprinkle a small pinch of salt over the chocolate
  8. Then top each cup with mini marshmallows
  9. Bake at 350 degrees for 15 minutes or until marshmallows melt
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