S'mores Rice Krispie Treats

.  Hi all!

Like I promised, I do have one last [what I would call] summer goodie for you all.  And after this week, things will start to once again get a little crazy around here, so we might as well get right to it.

I actually made these rice krispie treats a couple of weeks back for our dog sitter when I went back to Omaha for Hollyann's wedding shower [pictures and details to come, just one of the many things I'd like to fill everyone in on!].  Having never met the dog sitter, who literally stayed in our apartment all weekend watching the pups, I felt like something 'classic' would be my best bet.  And be it the end of the summer and they hadn't made their 2013 debut yet, s'mores it was!

Unfortunately, these krispie treats got some mixed reviews.  Half of the people absolutely chowed them, while a select few said they were a bit bland.  Bland in that the rice krispie part didn't have enough chocolatey flavor.  But I guess I thought a whole cup of chocolate chips in an 8x8-inch pan would suffice...!

My personal opinion?  When it gets down to it, if you like regular rice krispie treats, then you will most definitely like these addicting suckers.  Let's review why...

I loved the chewy yet crunchy rice krispie bar studded with chocolate chips and graham cracker pieces and roasted 'mallows nestled within each and every bite.  And did I mention that ooey-gooey pull apart-ness you can only get with the one and only rice krispie treat?  And since summer is nearly over, this summer classic with a twist is truly a perfect way to end the season.

Anywho, as I mentioned above, our schedules are about to get hectic once again.  There seemed to be a lull of about...a week...but starting this weekend we're back at it.  I'll be heading to MN to see the fam-bam while Robbie will be heading down south to Winfield, KS, for his cousin's wedding.  A couple of weeks following the long Labor Day weekend, we'll be heading to Omaha for Robbie's friend's wedding and Danny's baptism.  Then the next weekend we'll be heading right back to Omaha for Hollyann's wedding reception.  After that final weekend in early October, things should slow down a bit before the whirlwind of holidays hits.  And along the way, things will probably start to focus a little more on us and our own wedding we have yet to plan.

Whew.  2013, you've been a ride!  .

Adapted from The Baker Chick

Ingredients:

3 c. rice krispie cereal

4 graham cracker sheets, broken into bite-sized pieces

1 c. semisweet chocolate chips

1 (10 oz.) bag mini marshmallows

3 tbsp. butter

Directions:

1. Spray an 8x8-inch pan with nonstick cooking spray; set aside.
2. In a large bowl, combine the rice krispie cereal, graham cracker pieces, and chocolate chips.  Reserve 1 cup of mini marshmallows and set aside.
3. In a medium saucepan over medium heat, melt butter.  Add remaining marshmallows and stir until mixture is thick and marshmallows are completely melted.
4. Pour the marshmallow mixture into the large bowl with the rice krispie mixture and use a spatula to stir it all together.  Press into an even layer in the prepared pan.
5. Turn on the oven broiler.  Evenly spread the reserved marshmallows over the top of the rice krispie bars.  Place under the broiler for a couple of minutes or until the marshmallows are golden brown [watch carefully!] and remove from oven.
6. Allow bars to cool in the fridge for half an hour before serving.

Yield: 16 bars

A Lucky Leaf GIVEAWAY and {No Bake} Blueberry Lemon Cheesecake Trifles

.  You've probably noticed that I've done a number of Lucky Leaf Giveaways and baked the same number of their delicious recipes [e.g., Cherry Cheesecake Pie, Mini Fruit Pies, and Cherry Coconut Squares].  And seemingly, each giveaway has been better the prior!  Lucky me and you, eh? 

But folks.  This is easily my favorite Lucky Leaf recipe to date.  It's absolutely scrumptious, the simplest to put together, and undoubtedly bears the cutest presentation.  See, getting better every time!

So let's get into this summa' time treat because we both know you just want to get to that giveaway, huh?

For this round, Lucky Leaf focused on crowd-pleasing summer time goodies that also gives us bakers some relief from the hot kitchen.  I mean really, who wants to sweat over a scorching stove and/or oven when it's 95+ and humid out?  My hand is firmly down.

Tilly reaaaaaaaally wanted a trifle!

So in addition to three [no bake] summer recipes, Lucky Leaf also sent me a package of four [too cute] mason jars, two mason jar carriers, and three different flavors of Lucky Leaf pie fillings.  And because I couldn't get enough of those dang mason jars, I had to make the [No Bake] Blueberry Lemon Cheesecake Trifles.  And I'm telling everyone right now who plans on visiting us any time soon, I will be shoveling these into your face because they are that good.  For the life of me, I still can not figure out why I had never tried these types of adorable desserts before?  Shame on me.  But now [thanks to Lucky Leaf], I have a nice collection of mason jars.  So let the layering begin!

This decadent [yet fluffy and light] dessert includes layers and layers of summery yummyness.  Let's start with a cinnamony almond streusel nestled under a layer of fresh blueberries, topped with a [finger-dipping, addicting] smooth lemon cheesecake filling, and finished with buttery pound cake pieces.  Oh yeah, x2.  Yep, if you're using a mason jar you'll have enough room for double the layers.  And you'll still be coming back for more!

So I know mason jars aren't typically a staple in anyone's house, so it must be your lucky day!  As part of this go-around's giveaway, Lucky Leaf will send a winner a a package containing a Lucky Leaf pie filling, a mason jar, and a recipe card, so you can get going on your [no bake] summer time treats!

All YOU have to do is leave a comment on this post telling me about your favorite summer time recipe, savory or sweet!  The giveaway will be only be open until July 12th, so leave your comment today!  Then, I'll randomly select a winner and announce the lucky reader soon after!  Easy peasy, if I do say so.  So get commentin'!  .

Adapted from Lucky Leaf

Ingredients:

Graham Cracker Streusel:

9 cinnamon graham crackers, crushed

1/2 c. packed light brown sugar

1/2 c. slivered almonds

1 pinch of salt

1/2 c. unsalted butter, melted

 

No-Bake Lemon Cheesecake Filling:

24 oz. cream cheese, softened

3/4 c. sugar

1-1/2 c. frozen whipped topping, thawed

1-1/2 c. Lucky Leaf Premium Lemon Pie Filling

 

1 (10.75 oz.) frozen pound cake, thawed and cut into 1/2-inch cubes

18 oz. fresh blueberries

6 mason jars (optional)

 

Directions:

1. For streusel, toss crushed graham crackers, light brown sugar, almonds, salt, and melted butter in a small bowl until butter is evenly distributed.
2. For cheesecake filling, beat together cream cheese and sugar in a medium bowl until light and fluffy.  Gently fold in whipped topping and pie filling until evenly combined.
3. To layer, sprinkle streusel in bottom of jar until bottom is covered (about 3/4-inch thick).  Follow with blueberries, cheesecake mixture, and pound cake cubes.  Repeat steps until mason jar is filled. 

 

Yield: 6 servings

Key Lime Pie Dip

.  Wow.  It's already February.

I'm trying to get into a routine again of blogging regularly but I haven't been too successful.  So as you can tell, January passed me by with a limited number of posts AND a few important dates appeared to have slipped by me.

One:  my two year blogiversary!  Uhhh, hello?!  This special occasion didn't even cross my mind until a day or two ago when I was reading another blog who had missed their blogiversary.  Then I realized that it was near February and it all clicked.  Dang it...

But this second event trumps all others: my Grahammy boy's 3rd birthday!  And hmmm, did I ever feel like the worst mom ever!  Fortunately Graham doesn't know a Saturday from Tuesday, so he was none the wiser.  And lucky for me, my mom reminded me of my special boy's day so I grabbed a big bone for Graham on my way home from work.  Crisis averted.

With the way things are going, you'd think I'd miss the Super Bowl that's...oh, today!...but it's a good thing for us we have the endless commercials and advertisements reminding us of the big game every second of the day.  No complaints here though, I can't get enough sports and who doesn't love a championship?!  The scrumptious Super Bowl eats ain't bad either, right?!

My co-worker and good friend is having a good sized get together for the Super Bowl tonight and I fully plan on enjoying the wonderful foods she'll be providing.  Unlike me, she is a gourmet cook, so you can always count on some outrageous dishes at her house.  No joke.

And of course I'll be bringing a dessert of my own to share, but that's for another post.  What I have for you today is for any of you people who need some last minute, quick, and crowd pleasing dips for your gathering.  Or just for yourself.

This Key Lime Dip is stupidly easy.  Yes, stupidly.  And downright addicting.  I've already made this dip a couple of times in the last couple of weeks, once for a going a away party for a dear friend and a second time to bring into work.  Just because it's that good and I felt the need to share it with my co-workers.  So that should tell you something right there!

I also thought this would be a fun recipe to switch things up during these bitterly cold winter months.  This dip is light [not in a healthy way, sorry...], tart, creamy, and refreshing.  The dip tastes just like key lime pie filling, so in conjunction with some graham crackers or vanilla wafers you've got bite-sized slivers of key lime pie!  And since we all know we'll be eating way too much during the Super Bowl, small bite dishes are always a plus.

I hope everyone has a wonderful Sunday, I personally can't wait to see what commercials they have in store for us this year.  Any guesses as to what company the first commercial will be from?!  .

My Notes:

• The ingredient amounts below are the original recipe but I have both doubled and tripled this recipe, depending on the audience.  
• I've served this dip with vanilla wafers, honey graham crackers, and cinnamon graham crackers.  Personally, the graham crackers were my favorite.  But I also think this dip would be outstanding with pie crust chips.  Try using one of my favorite pie crusts, cut the dough into strips, add a little melted butter, cinnamon, and sugar, and bake!  

From Cookies & Cups

Ingredients:

1 (14 oz.) can sweetened condensed milk

1/4 c. plus 2 tbsp. key lime juice

1/2 c. marshmallow creme

Graham Crackers, Fruit, Wafers, etc. (for dipping)

Directions:

1. In a medium bowl, whisk together sweetened condensed milk and key lime juice until thickened.  Add in marshmallow creme and whisk until incorporated (this may take a couple of minutes).
2. Chill dip for 1 hour before serving.

7-Layer Magic Bars

.  Life...life.  Oh, how you slay me.

Yeah.

Some major changes have been going on in my life as of late.  Nothing I care to talk about at the moment, but it fully explains my extended hiatus from LSM and the blogging world.  I realize I've been alluding to this for the past several months but you'll just have to bear with me.  Sooner, rather than later, I'll get back into some sort of routine and I'll be back raring to go.  Trust me, it's been eating away at me that I haven't been able to get in the kitchen.  And now more than ever I could really use that baking stress relief.  But patience is a virtue, right?

However, in true Jess fashion, I did manage to squeeze in a quick baking sesh last week in honor of one of my co-workers.  A few months ago, my co-worker made a bet with a buddy of his to see who could lose the most weight by the New Year.  Honestly, I give him props.  I could never do the diet thing because I would be the most crabby person on Earth.  My family refers to it as 'low blood sugars.'  I don't know what they're talking about though [wink, wink].

Anywho, my co-worker pulled out the mighty win and promptly requested a baked goodie for his efforts.  And he knew exactly what he wanted.  I mean, what better way to celebrate a victory than with a bar layered with all of the most wonderful ingredients one can find in the baking aisle?  Count me in!

Whether you call them Magic, Bars, 7-Layer Bars, or a combination of the two, these bars are legit.  Simply the most addicting, classic bars you will find.  And when I say seven layers, I mean seven layers.  One after the other.  Let's count them, shall we?

Graham Cracker Crust [1]

Walnuts [2]

Semisweet Chocolate Chips [3]

White Chocolate Chips [4]

Butterscotch Chips [5]

Shredded Toasted Coconut [6]

Sweetened Condensed Milk [7]

Mmmmmhmmmmm.

If that isn't convincing, then...you're just SOL, huh?  Just kidding.  But you won't regret this one.  And whadda ya know, they're easy peasy.  Basically a sprinkling of ingredients and into the oven they go.  You're welcome!

Until my next post, but who knows when that will be  .

Adapted from Brown Eyed Baker

Ingredients:

1 c. sweetened flaked coconut

1/2 c. unsalted butter

1-1/4 c. graham cracker crumbs

1 c. chopped walnuts

1 c. semisweet chocolate chips

1/2 c. white chocolate chips

1/2 c. butterscotch chips

1 (14 oz.) can sweetened condensed milk

Directions:

1. Place oven rack in lower middle position.  Heat oven to 350°F.  Spray a 13x9-inch pan with cooking spray; set aside.
2. Spread coconut evenly on a baking sheet.  Bake 4 minutes or just until outside edges begin to brown.  Set aside.
3. Melt butter and combine with graham cracker crumbs in a small bowl.  Press crumbs evenly into bottom of prepared pan.
4. In order, sprinkle walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut in even layers.  Pour sweetened condensed milk evenly over layers.  
5. Bake 25 minutes or until top is golden brown.  Cool completely in pan before cutting (about 2 hours).  

Yield: 2 dozen bars

S'more Cookies, please.

.  Hi everybodyyyyy!  I've missed this place a bit.  But I'll be honest, Labor Day weekend was a much needed break.  I'm sure you'll all agree.  How was your long weekend, by the way?

As I mentioned, Robbie and I spent Labor Day weekend in the beautiful state of Colorado hanging out with his parents and also celebrating the marriage of some of our dear friends, the Cafaro's.  Some perfect and exciting days, I would say!

But now we're back to reality and blogging.  I was a bit eager to get back to LSM though because you know why?  Well, it could be that Fall is my absolute favorite time of year and by far my favorite season to bake.  Yep, that's it.  The thought of pumpkin, apple, cranberry, and spices galore could only get a baker excited but what can I say, I have the baker in me.  And I can't get to Fall baking soon enough, my friends.

But to end the summer right, I felt obliged to offer up one last summery treat that I had inadvertently not ventured to this past season.  S'mores.  And what is a summer without some s'mores?  The answer: no summer at all.  So to fulfill my duties, I'm [un]officially ending my summer baking with S'more Cookies.  And baa-lieve me, these are a keeper.

Unbeknownst to you all, I've tried a s'more cookie recipe here or there but obviously they weren't any good since they never made it to LSM.  And I typically put up recipes I've tried out, regardless, because everyone's tastes are different.  So that's saying something about this particular recipe I snagged from the Cookies & Milk book my mom gave me a while back.

These cookies have your basic s'more ingredients: chocolate, marshmallows, and graham crackers.  But the fun twist is how they are used.  The cooke is soft and jam packed with chocolate pieces, gooey marshmallows, and then coated in a crunchy, cinnamoney graham cracker mixture.  Pure heaven.  Pure s'mores heaven.

Deliciously unique, huh?  I told you I'd send you off with a delectable summer treat, but the only way to judge is to try them for yourself.  Go ahead, bake your ❤ out  .

My Notes:

• I had a wonderful bag of See's Candy semisweet chocolate chip disks [also from my mama] that I used in this cookie and I absolutely loved them!  Not only for their flavor but also because the disks create layers of chocolate in the cookies.  You can see this in some of the above pictures and let me tell you, it's a simple tip but really makes the cookies unique.
• These cookies last about one week when stored appropriately and to get that right-from-the-oven gooeyness, try warming up the cookies in the microwave for a few seconds.

Adapted from Milk & Cookies

Ingredients:

Cookie Dough:

2-1/2 c. all purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1/2 c. unsalted butter, at room temperature

1/2 c. vegetable shortening, at room temperature

1-1/2 c. sugar

2 large eggs, at room temperature

2 tsp. vanilla extract

2 c. mini marshmallows

2 c. semisweet chocolate chips

Graham Cracker Coating:

1 c. graham cracker crumbs

1 tbsp. sugar

1 tsp. ground cinnamon

Directions:

1. Combine the flour, cream of tartar, baking soda, and salt in a mixing bowl.  Set aside.
2. Combine the butter and shortening in the bowl of a standing mixer fitted with a paddle attachment.  Begin beating on low speed to blend together.  Increase the speed to medium and beat until light and creamy (about 3 minutes).  Add sugar in a slow and steady stream and continue to beat for 2 minutes.  
3. Reduce the speed to low and add eggs, one at a time, beating until completely blended.  Add vanilla extract and when blended, slowly beat in dry ingredients in two parts but still leaving streaks.  Using a wooden spoon, stir in mini marshmallows and chocolate chips, mixing until evenly distributed.
4. Scrape the dough from the bowl, pat into a disk, and cover with plastic wrap.  Refrigerate for 1 hour.
5. Heat oven to 350°F.  Line two baking sheets with parchment paper; set aside.  Combine the graham cracker crumbs, sugar, and cinnamon in a shallow bowl; set aside.
6. Remove dough from refrigerator.  Using hands, form dough into 1-1/4 inch balls.  Roll each ball into crumb mixture to coat completely and place 2-1/2 inches apart on prepared baking sheets.
7. Bake 12 minutes or until golden.  Let cool for 1 minute before removing cookies to wire rack to cool completely.

Yield: 30 cookies

Improv Cooking Challenge: Strawberry Banana Cheesecake Bars

.  These are legit.

Too legit to quit.

Ha, just kidding.  About the second part.  Not about how scrumptious these [thick] fruity bars turned out.  And boy [or girl], are they thick, uber creamy, and strawberry banana fruity.  Very reminiscent of a banana split...particularly one from Dairy Queen.  Not that I would know though ☺

But I must give credit where credit is due.  First, a shout out goes to Kristen from Frugal Antics of a Harried Homemaker for choosing the wonderful combination of strawberries and cream for May's ICC ingredients.  Second, I must thank Bakers Royale for coming up with a recipe that I could in no way resist [no matter how hard I tried...or didn't].

So as you can tell, I had a lot of fun with the ICC ingredients this month.  I mean, who wouldn't?  And the major plus about this go around was that I got to include bananas!  WITH STRAWBERRIES!  If you know me at all, you would know that strawberry banana used to [or still is] one of my favorite combinations.  I vividly remember buying Strawberry Banana smoothies from Orange Julius every time I stepped inside the Mall of America.  Now that I think about, maybe I only went 'shopping' so I could get my usual smoothie.  Yes, I would do that.

And like I said, these bars are a strawberry banana fiesta.  The cheesecake itself is packed with a strawberry banana pureed mixture as well as hunks of fresh bananas and strawberries!  GAH!  Oh, and the cheesecake is sandwiched between a thick traditional graham cracker crust and a layer of sugary-buttery streusel.  Hello, heaven.

So if you're feeling that Spring mood, and I'm betting those local farmer markets will be rolling out the strawberries soon, then I highly recommend you try these bars out.  Actually, I demand it .

My Notes:

• According to Bakers Royale, the addition of the pureed banana is the key to making these bars extra creamy.  And I'll admit, these bars are creamy deliciousness.  
• Also like Bakers Royale, I added chunks of strawberries AND bananas throughout the cheesecake before baking.  However, feel free to skip this step.  But I wouldn't recommend that.
• These are best cold, so keep them refrigerated until you're ready to eat.  Which may be all of the time...

Adapted from Bakers Royale

Ingredients:

Crust:

1-1/2 c. graham cracker crumbs

1/2 c. sugar

1/2 c. butter, melted

Cheesecake Filling:

6 oz. strawberries (about 1 c. whole strawberries)

4 oz. banana (about 1 banana)
12 oz. cream cheese, softened
1/3 c. sugar
1 egg
1-1/2 tsp. vanilla extract
2 tbsp. all purpose flour
Additional strawberries and 1/2 banana, chopped (optional)

Streusel:
3/4 c. all purpose flour
1/2 c. brown sugar
1/4 tsp. ground cinnamon

1/4 tsp. salt

4 tbsp. butter

Directions:

1. Heat oven to 350F.  Line 8x8-inch pan with parchment paper, leaving a 2-inch overhang.  For the crust, place graham cracker crumbs and sugar in a bowl and toss to combine.  Add in melted butter and mix to combine.  Press mixture onto bottom of prepared pan.  Bake 7 to 10 minutes or until edges are golden brown.  Remove from oven and set aside to cool while making cheesecake.
2. For cheesecake, place strawberries and banana in a blender or food processor and pulse until pureed; set aside.  
3. Place cream cheese in the bowl of standing mixer and beat until smooth.  Add sugar, egg and vanilla extract and beat until fully combined and smooth.  Add in pureed strawberry mixture and mix to combine.  Add flour and mix to combine.
4. Pour mixture over crust.  If desired, place chopped strawberries and banana throughout the cheesecake and gently press in.  Bake 30 to 35 minutes.
5. Meanwhile, for streusel, place flour, brown sugar, ground cinnamon, and salt in a small bowl and using a pastry blender or a fork, cut butter into dry ingredients until mixture resembles crumbled wet sand.  Set aside.
6. Once cheesecake is done baking, remove from oven and sprinkle over streusel.  Bake an additional 12 to 15 minutes or until golden brown.  Let bars cool completely before cutting.

Yield: 16 bars

Tried & True Tuesday: Pumpkin-Chocolate Cheesecake Bars

. Welcome back from the long [yet seemingly not long enough] weekend!  Hope everyone had a wonderful few days, I know we all did in CO!  I'll be posting pictures about our little trip later this week though.

Gah, can you believe that it's officially Fall already?!  Where did the summer go?  I honestly don't remember it.  Except for maybe the humid, humid streaks we had but otherwise...nothing.  I haven't gotten my fill of vitamin D yet!

But to kick-off my favorite season, I'm dishing up a decadent, indulgent, but oh-so-worth-it treat that you nor anyone else will be able to resist.  Sorry, I had to do it.

This bar has it all.  Crunchy crust.  Creamy, smooth layers of pumpkin and chocolate.  And a thin topping of sour cream that cuts into the sweetness ever so slightly.  Unbelievable.  Simply irresistible.  Enjoy! .

Pumpkin-Chocolate Cheesecake Bars

From Better Homes & Gardens

Ingredients:

Crust:

1-1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. butter, melted

Pumpkin and Chocolate Filling:

2 (8 oz. each) packages cream cheese, softened

1-3/4 c. sugar

3 eggs

1 c. canned pumpkin

1/2 tsp. pumpkin pie spice

1/2 tsp. vanilla extract

1/4 tsp. salt

6 oz. semisweet chocolate, chopped

2 tbsp. butter

Topping:

1-1/4 c. sour cream

1/4 c. sugar

Directions:

1. Heat oven to 325°F.  Lightly grease 13x9-inch pan; set aside.  In a medium bowl for crust, combine graham cracker crumbs and sugar.  Stir in melted butter.  Press mixture evenly into bottom of pan; set aside.
2. In a large bowl for filling, combine cream cheese and sugar.  Beat with electric mixer on medium speed until smooth.  Add eggs, one at a time, beating on low after each addition just until combined.  Beat in pumpkin, pumpkin pie spice, vanilla extract, and salt, on low speed just until combined.  Remove 1-1/4 cups of mixture.
3. In small heavy saucepan, combine chocolate and butter.  Cook and stir over low heat until melted.  Whisk chocolate mixture into reserved pumpkin mixture.  Pour over crust, spreading evenly.  Bake 15 minutes.
4. Carefully pour remaining pumpkin mixture over baked chocolate layer, spreading evenly.  Bake 40 to 45 minutes or until filling is puffed and center is set.  Cool for 30 minutes.
5. In small bowl for topping, combine sour cream and sugar.  Gently spread over bars.  Cool completely.  Cover and chill for at least 3 hours.

Yield: 2 dozen bars