There are a lot of really good bakers in my life but none of them compare to my sister in law Dana. All of her recipes are so good I have to fight the urge to roll around in them like a dog. Sometimes I’m successful, but not with this one.
This is a really refreshing dessert that takes 10 minutes to make and is ready to eat in about 2-3 hours. It travels well and is so easy to make – If you can stir, you’re good to go. It’s also economical with very few easily-found ingredients. Can you tell I love this recipe? Oh – and there’s NO BAKING REQUIRED!
You’re welcome and I’m sorry. When you try this Smores Dip you’ll understand.
For those who can’t wait, here’s why: It’s addictive and a super-convenient way to easily eat the equivalent of 7 or 8 Smores in one sitting when you’d normally have 1 or 2.
Don’t want to sleep in a tent? Not interested in being eaten by a bear? Prefer forks instead of eating off of a dirty stick you found on the ground? Good news! None of this crap is necessary anymore! Whee!
I’ve seen variations where the recipe uses peanut butter cups instead of chocolate chips and this sounds pretty amazing. I haven’t tried it yet because frankly, I’m scared. Scared that I will eat the entire thing alone and I try not to do things that I can’t undo and I am positive that I would be wearing that forever.
Tip: A key element of Smores Dip is smooth, melted chocolate. To ensure success, make sure there isn’t any water in the pan at any time and keep all liquids away from the chocolate after it has melted. The first time I made this I added vanilla thinking it was a great idea and it wasn’t at all – The chocolate seized right up and it was then dry and crumbly instead of smooth and melted. It was still edible but it sure wasn’t easy to scoop up with a graham cracker stick.
If you happen to seize your chocolate, here’s some info from CraftyBaking.com on how to fix it or what to do with it if it’s beyond repair.
Low carb, high protein, no sugar… they’re practically perfect*. They are thin (almost like a crepe) a little custardy on the inside and very delicious. They also freeze really well, too.
If you are lactose-intolerant these are absolutely worth taking a Lactaid for.
*Peak perfection is located under a blanket of pure maple syrup, a pat of butter and whipped cream.
Rice Krispie Treats that are made using the recipe on the cereal box are kickass. Rice Krispie Treats with extra butter, extra globs of marshmallows and vanilla are just kickasser.
We discovered Tondee’s Tavern in Savannah during our Thankgiving 2013 vacation. It was damp and cold as we walked from our hotel across West Bay St to Tondee’s and we knew there was a bowl of soul-warming soup in our immediate future. Tondees had a miraculous dish on the menu called Savannah Blue Crab Stew that we’ve been trying to recreate ever since. This is real close, y’all!
Really moist, easy to put together and a great way to use up any bananas with more than a tiny spot of brown on them. Because everyone knows that if there is a tiny spot of brown they’re overripe and gross.
It was 1988 and there was a knock at the window of Mr. Sottilaro’s 8th grade Algebra class. My classmates and I turned to see a large man outside with wild hair and unkempt beard. It was November, it was raining, and we were ready to run.
“Awwww Mountain Man!” my teacher exclaimed, smiling broadly. He threw open the window and Hagrid climbed in. The two smiling men shook hands and then Sott gestured for him to take a seat. Mr. Man then spent the rest of the period sitting in a lilliputian desk mixing his own granola from small baggies stashed in his field jacket and there is no doubt in my mind that one of them was weed. This isn’t his recipe because I don’t like Weed Granola but I do think of Algebra whenever I make it.
Sadly, kids today will never have their own Mountain Man story without it including the school going into full-blown lockdown, SWAT showing up and parents being interviewed on Fox News. Thanks, Obama.
You know when your mouth says “more now!” and your stomach says “no mas!”? This will be one of those times. If you don’t feel like dipping the filled sandwiches in batter just make french toast instead and then spread the apple pie filling on top. I promise I won’t tell anyone how embarrassingly lazy you are. Slug.
Apple Pie Sandwiches – From http://www.sharongreen.me – diced peeled tart apples (I use Rome apples but any should do), water, sugar, sugar (separate from the 1/2 cup sugar above), cornstarch, cinnamon, nutmeg, lemon juice, bread, eggs, milk, vanilla, Confectioners sugar (optional), In a large saucepan cook apples and water over medium heat for 10 minutes or until apples are tender.; Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg and then stir into apple mixture.; Bring to a boil, cook and stir for 2 minutes or until really thick (this helps when battering the sandwiches). Remove from heat and stir in lemon juice.; Spread six slices of bread with 1/3 cup filling, then top with remaining bread slice.; In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.; Dip sandwiches in egg mixture. I have yet to find a neat way of doing this so relax and go with whatever you have to do to get the job done. ; Cook on a lightly greased hot griddle until golden brown on both sides.; Serve on plates and sprinkle with Confectioners sugar if desired.; – Recipe courtesy of http://www.TasteOfHome.com[/wpurp-searchable-recipe%5D
These are so tasty and since ginger is a great anti-inflammatory eating 5 in a row is obviously good for me. I am soooo not inflamed right now.
Ginger Snap Cookies – From http://www.sharongreen.me – all-purpose flour, packed brown sugar, vegetable shortening, molasses, egg, baking soda, ground ginger, cinnamon, ground cloves, nutmeg, salt, sugar (for rolling cookies), crystallized/candied ginger (optional), In a medium bowl sift together flour, baking soda, ginger, cinnamon, cloves nutmeg and salt.; In a large bowl or mixer cream together the shortening and brown sugar until lightened in color and fluffy.; Beat in the egg and, once fully incorporated, mix in the molasses.; Mix in dry ingredients 1/2 a cup at a time until fully combined.; Refrigerate dough for 30 minutes.; Preheat oven to 375F. While oven is preheating, fill a shallow bowl with sugar for rolling the cookies in.; Using a teaspoon spoon out equal sized pieces of dough and roll into 1-inch balls. Roll each cookie ball in your bowl of granulated sugar then place on a baking sheet leaving 2-3 inches between each cookie.; Press one (or more, totally up to you) pieces of crystallized ginger into the tops of each cookie ball if you decide to use it.; Place baking sheet in the oven and bake for 10 minutes or until puffed up slightly. ; Remove from oven and let cool before serving. Cookies will collapse a little and be covered in cracks – that’s what you want!; – Adapted recipe courtesy of http://www.12Tomatoes.com[/wpurp-searchable-recipe%5D
A few years ago I brought this in to work with some homemade vanilla ice cream. One of the guys I worked with stood in the doorway of my office and awkwardly said that “if uh…. you know….things were, ah, different and I was single….and you were, ah, single….I’d marry you based on this alone….that is…uh…if you’d have me….um…of course there would be other reasons….you know….uh…” and walked out. Baked-good induced proposals don’t count.