S'mores without the campfire!

S'mores Cups


7 whole graham crackers finely crushed
1/4 cup powdered sugar
6 tablespoons melted butter
4 milk chocolate candy bars (see note)
12 large marshmallows

Mix the graham cracker crumbs, powdered sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup".  Bake at 350° for 4 or 5 minutes or until the edges are bubbling.

While the cups are baking, break apart the candy bar into sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).

Remove the cups from the oven and put a square of chocolate in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.

Cool in the pan for 15 minutes before removing them, then cool them completely.  

Melt the remaining chocolate (microwave works well) and dip the top of the completely cooled S'more Cups into the melted chocolate. Let them sit for about an hour to "set" the chocolate.

Store in an airtight container for up to a week. "Reheating" these in the microwave for a FEW seconds, is beyond delicious.

NOTE: Any (ALL chocolate) candy bar will work, whatever is your favorite....dark? white? milk chocolate?

Week 9 Banana Bread with NO sugar or oil

Clean Banana Bread with no sugar or oil

Ingredients:

2 cups whole wheat flour or the flour of your choice

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar free applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

1 cup of walnuts *optional

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, before removing from pan and onto a wire rack.

Lesson #8

We worked hard making homemade cheese-it's. They were wonderful! The kids were over the moon and loved not only the taste but also making them. They each had a turn rolling out the dough and using a pastry cutter to make the crackers. We used the tip of a chopstick to make the hole in the center of the cracker. 

We had staff members asking for a sample of these amazing little snacks. 

The kids were able to use the Roulpat to roll their dough out. This is a nonstick silicone rolling mat. 

Looking forward to our last two weeks with the kids. So excited to create amazing recipes for the kids to make and share with their friends and family.

Lesson #7 Monkey Bread

Another fun week has come and gone.

I taught the kids the necessary items needed to make this fun and fast dessert. I explained to the kids that most people like to make this once a year during the Holidays and share it with friends and family.

We used biscuit dough instead of making our own bread dough. We also made cupcakes using a cupcake pan instead of using a bundt pan. We cut the biscuit into 6 pieces and rolled them all before dipping them in the butter and cinnamon sugar mix.