S'more Pops

This is a super easy, super fast treat. I made them for a sip n' see party but you could make them for any occasion, even a weeknight. 

What you need: 

12 or so large marshmallows
6 oz of chocolate chips or bark chocolate chopped
3 large graham crackers crushed 
12 or so paper straws or Popsicle sticks  

What you do: 

1. skewer the marshmallows with the straws
2. melt the chocolate chips in a mug in the microwave, 30 seconds at a time, stirring each time 
3. dip the marshmallow one at a time in the melted chocolate about 3/4 of the way up
4. take the chocolate marshmallow  out of the chocolate and allow the excess chocolate to drip off, shaking slightly 
5. then dip the chocolate covered marshmallow still wet into a bowl of crushed crackers about half way up 
6. allow the marshmallows to cool and harden on wax paper about an inch from each other 

as always, much love, many blessings, and happy chocolate dipping 

Blueberry Oatmeal Bars

My little one calls blueberries, b-berries. He is a great fan of them, and he loves oatmeal as well. I know... strange kid, but my husband also like the combination so I thought these would make a fit and easy breakfast treat. Here is the recipe adapted from day dream kitchen.

What you need:
2 cups of rolled oats
1 1/2 cups of flour
1 cup of packed brown sugar
1 tablespoon of orange zest
1/4 teaspoon of salt
1 cup of cold cubed butter

3 cups of fresh blueberries
1/2 cup of sugar
1/3 cup of fresh orange juice
4 teaspoons of cornstarch

What you do:

1. Zest a large orange, and juice save the juice and zest separately. 
2. In a heavy bottomed sauce pan add the blueberries, sugar. Mix the cornstarch and orange juice to form a slurry, whisk any lumps, add to the blueberries and sugar, cook for 5 minutes or so until thick. Set aside to cool. 
3. Preheat your oven to 350 degrees F. 
4. In your food processor pulse together the oats, flour, brown sugar, orange zest, salt, and cubed butter. 
5. Place parchment paper in a 8 inch square pan. 
6. Pour half of the oat mixture into the pan and press down with your hands. Pour over the cooled blueberry sauce. Then cover with the oat crumbles. 
7. Bake for about 45 minutes. 
8. Let cool completely, refrigerate and cut into squares. Enjoy for breakfast, snack, or dessert with whipped cream. 

They also freeze beautifully so you can keep them in the chiller and take one out when you want a semi healthy dessert, just pop it in the microwave for a minute. 

As always, much love, many blessings, happy baking. 

Sunburst Lemon Bars

Our dear friends had us over the weekend and shared with us a lovely recipe for sunburst lemon bars. Here it is, to share with you my internet friends. 

What you need:

For the crust

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

Lemon layer

3 extra-large eggs

1 1/3 cups granulated sugar

Zest of 3 lemons

2/3 cup freshly squeezed lemon juice

2/3 cup flour

1 teaspoon Confectioners’ sugar for dusting

What you do:

1.  Preheat the oven to 350°F and a parchment lined 9 by 9 baking dish.
2. Make the crust first. Cream the butter and sugar together in an electric standing mixer. Add the flour and salt until the mixture forms. Press into the bottom of the baking dish to form the crust. Bake for 10 minutes.
3. Whisk together the eggs, sugar, lemon zest, juice and flour. Pour over the crust and bake for 30 minutes.
4. Let cool at room temperature on a wire rack. You can even let chill in the fridge to make the bars easier to cut.
5. Use a sifter to sprinkle confectioners’ sugar on the lemon bars. Cut into small squares.