Post-it is a company built for people like me. They thrive on freaks like me that can’t leave the house without at least one small tablet and a slew of writing implements or tiny little OCD cells start to fire away in the brain. The big honcho’s over there sticking their colorful tablets into perfectly stacked cubes know that cell phones, tablets or even space age technology will never replace my need to jot things down. They own me.
On any given laundry day, you can find three of 4 tiny scraps of paper shoved in my pockets holding the keys to the secrets of the universe, maps to exotic treasures, and the all important grocery list. And yet, with all these notes laying around, I still sit down to write posts and stare at the screen and forget key ingredients every time I stop by the market.
So I got smart. Now I back up my note taking with pictures of my notes! Ha! Foil my plans now… Oh wait, I never bring my phone to the market either. Well, crap.
So, please, tell me I am not alone. That my desk is not the only one with an ever growing array of multicolored sticktastic little memos. That you too need an organized list of daily tasks so that none get ignored or skipped. That the idea of yet another Hello Kitty tablet with magnetic back to stick on the fridge always ends up in the cart when at Target. Please, tell me I’m not alone.
from The Happy Baker
- 2/3 cup sugar
- 1/2 cup butter, plus 1 1/2 tbs, divided and softened
- 1/2 teas vanilla extract
- 1 egg
- 2 1/3 cups graham cracker crumbs
- 1/3 cup flour
- 1/2 teas salt
- 4 1/2 cups mini marshmallows, divided
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish and set aside.
In the bowl of your stand mixer, combine the sugar and 1/2 cup butter until light and fluffy, about 3 minutes. Add the vanilla and egg, scraping down the side as needed. Mix in the graham cracker crumbs, flour, and salt.
Set aside 1 1/2 cups of the graham cracker mixture for later. Using your hands or the bottom of a glass, press the rest of the graham cracker mixture into the bottom of the prepared dish.
In a small nonreactive saucepan, melt 3 cups of the marshmallows with the remaining 1 1/2 tbs butter. Quickly spread the melted marshmallows over the graham cracker layer. Sprinkle the chocolate chips evenly over the layers and toss the remaining 1 1/2 cups marshmallows on top. Press bits of the remaining graham cracker mixture in the palms of your hands and scatter them over top of the marshmallows and chocolate chips, pressing lightly.
Bake for 17-22 minutes or until marshmallows have puffed up and turned lightly brown. Allow to cool before serving.
S’mores seem to be everywhere this season in the food blog world. From new bars to ice cream to new spins on the classic graham cracker molten marshmallow chocolaty sandwich. You can spot them popping up all over FoodGawker, Tastespotting, and the like. Sadly, I was never a huge fan of S’mores. Fire roasted marshmallows, yes. Chocolate, yes. But graham crackers? Not so much. Now that I’m an adult and can crush those graham crackers up and add butter (well, ok, a 5 year old could have done that) S’mores are a whole new world to me.
These were a little gooey for my taste, and honestly, if I were to make them again, I would omit the first layer of melted marshmallows all together and just use the whole ones. I kept them in the fridge until about 20 minutes before serving to cut down on the gooeyness factor.