Copy Me That: Earl Grey Shortbread Cookies!

Posted by on Jul 26, 2014 in Recipe | 0 comments

Have you ever spent hours searching for a recipe that you had previously saved? After doing some major, and I mean major, reorganizing of my photos, I realized there was something equally important that I should also organize — my recipes. No, I don’t mean the (somewhat questionable) recipes that I’ve come up with…well, I do, but I mostly mean the amazing recipes I randomly come across and decide to save to try out later.  It started out with marking up magazines and recipe books. I would tag them up with colorful post-it tabs and then I would have to go through every book and magazine later on, flipping through all the marked pages, searching for that one specific recipe. God forbid I forgot to put a tab on it. So I decided to keep a folder instead, then a notebook…and finally a binder. These quickly filled up with notes and copied recipes until I belatedly realized that the process hadn’t changed. I was still going nuts looking through everything for that one recipe. And then I discovered bookmarks on the internet. Whoa. It was like a whole new world had just opened up to me. (Yea, I’m a bit slow when it comes to technology. But that’s besides the point!) Now I could save every single recipe I came across, and oh, I came across quite a few thanks to the interwebs, in one handy dandy folder. Now when I wanted to find a recipe I just had to squint and look through my list of bookmarks…unless I couldn’t find it, then I’d look through every single bookmarks folder hoping I’d saved it somewhere else by accident instead of forgetting altogether. In hindsight, sometimes it may have saved me time to just Google. >.>;; Why did I just share that very long-winded story about how organized, yet unorganized, I am? Because I was recently introduced to Copy Me That, and I love it. You people out there. Yes, you sentient beings who are currently reading this babble of nonsense. If you are like me and have been plagued by the I-must-bookmark-every-amazing-recipe-I-come-across symptom only to then be tortured by the crap-where-did-it-go disease, you will adore Copy Me That. The interface is clean but cute, and it is quick and easy to use. Most importantly? It’s free. Basically, Copy Me That allows you to copy recipes from any website and save it. You can also edit the recipe with your own preferences and changes, an option that I really like having. Another feature that I like is how you can check off any recipe in your recipe box and generate a shopping list of groceries needed. Very handy! I like it so much, that I’ve slowly been migrating my bookmarks folder over. In fact, you can eventually find all of our Snacktime Munchies recipes over on Copy Me That; just follow us here! But this post isn’t just about gushing over my latest internet crush. I am quite proud to say that while I was -ahem- organizing my bookmarks and photos, I found a recipe that I had not yet shared. Earl Grey Shortbread Cookies. And honestly? These cookies are so good that I am quite ashamed of myself for not sharing it sooner. Let’s fix that, shall we? Earl Grey Shortbread Cookies Ingredients: 2 cups all-purpose flour 2 tablespoons loose Earl Grey tea leaves 1/2 cup confectioners’ sugar 1 teaspoon pure vanilla extract 1 cup (2 sticks) butter, room temperature Mix the flour, sugar, and tea together. Note on the tea: I wanted my tea to be a fine powder so I used a spice/coffee grinder and then sifted it. If you have a mortar and pestle...

Read More

Blueberry Muffins

Posted by on Jul 14, 2014 in Recipe | 4 comments

Hi everyone! I recently made these pretty little muffins for our July 4th BBQ, and they came out moist and delicious. These are so easy to make, and fun to modify. I cut the sugar by 1/3 cup since some of the elders have high blood sugar levels, and the sweetness was still perfect for me. Also added a bit of lime zest since I didn’t have any orange juice on hand. The hint of citrus flavor makes a huge difference I think, but I would still prefer orange juice in the future. Hope you guys can try out this recipe, and definitely let me know how it goes! Also wanted to give you all a heads up that I’m currently in Boston for the summer, so look forward to a lot more posts as well as exciting reviews on yummy eats I find here~will get the Boston series started soon! And here’s a completely unedited picture of the muffins, so you can get a better sense of the coloration and everything. I’m so happy with how the liners coordinate so well with the blueberries, teehee. Now on to the recipe:   Ingredients 375F, 25-30 min. Makes 12 1 stick unsalted butter, soft 3/4 cup sugar 2 eggs 1 tsp vanilla extract 2 tsp baking powder 1/4 tsp salt 2 1/2 cups blueberries 2 cups flour 1/2 cup milk 1/4 tsp cinnamon orange/lemon zest, orange juice Preheat the oven and get the muffin tins ready. Cream butter till smooth, then mix in the sugar and incorporate. Add eggs, vanilla, baking powder, salt and mix. In a separate bowl, mash 3/4 of the blueberries with a fork and add into the batter. Then add 1/2 the flour, mix, 1/2 the milk, and alternate until all added in. Fold in the remaining blueberries by hand. In separate bowl, mix 2 tbsp sugar with cinnamon (or just use cinnamon sugar if you have it). Fill the muffin cups 3/4 full. Sprinkle on the magic touch-cinnamon sugar, and bake. Let cool and enjoy! Delicious warm and fluffy, or even for breakfast the next day.   – Jas :) Photographs taken by Jasmine...

Read More

Chopstick Jam Cookies

Posted by on Feb 24, 2013 in Recipe | 0 comments

Hey everyone! Let’s get straight to the point. This past winter break I made a couple hundred of these cookies. Why? Well yes, there was the fundraiser we did, but that’s besides the point. It’s because these cookies are absolutely delicious. Plus, they are simple to make and only require a few ingredients. Mix and match different jam combinations! SO MANY CHOICES. SO MUCH FUN. Get a couple of people to roll the cookie dough and press the squares and it’ll be relaxing therapy time. End result? Nutty pecan goodness that is meltingly crumbly from the confectioner’s sugar, offset by the tangy sweetness of jam. Mmmmmmm. Ingredients (adapted from Hungry Native) 350 degrees, ~20 min, 1 batch of small 1 inch balls of dough makes ~38 cookies 1/2 tsp salt 1 cup confectioners sugar 1 1/2 cup butter 1 1/2 cup pecans 2 tsp vanilla extract 3 cups and 2 tbsp flour This cookie is basically butter and sugar held together by flour. And it is oh so delicious. Begin by mixing the salt and sugar together. Then in a separate bowl, mix the butter with the pecans until fluffy. Add the salt sugar mix and the vanilla extract. Mix until well incorporated. In parts, blend in the flour until smooth dough forms. If you like chunky pecans, then you can add some bigger chunks of pecan here. Then roll the dough into neat balls of dough and place on baking tray. It is important to well roll the dough between your palms to make sure the dough is not lumpy or cracked in any areas. If you had refrigerated the dough to use for later, this step is very important!!! Then, using the end of a chopstick holder, gently press into the dough to form an indent, and then fill with jam of your choice. I have tried using cranberry, strawberry, and orange marmalade. All came out great! Try experimenting with different combinations :) The nutty pecan flavor complements almost everything. Enjoy guys! – Jas Photographs taken by Jasmine...

Read More

Blueberry Rare Cheesecake

Posted by on Feb 12, 2013 in Recipe | 0 comments

           Sometimes, I just get this intense desire and craving for cheesecake. You know- when you dream of stuffing a whole glob full of cheesecake into your mouth and get that sighing of pleasure when you feel the heavy, creamy, artery clogging deliciousness traveling down your stomach? Oh wait. That doesn’t sound so pleasant.          Well, that is why for those people out there who actually care about such things (I for one ignore the thought of calories when the food consumed is designated for the “dessert” stomach), I shall share this super simple recipe for making Rare Cheesecake! That’s right, you can be lazy and not even pop it in the oven if you want to be even healthier and have it without crust. The cheesecake comes out light and fluffy, not too sweet but still completely satisfying. Plus, you can use it as a base for literally any flavor. Here’s my blueberry version- full of healthy antioxidants!  Ingredients less than 1 pack graham crackers (eyeball this according to how thick you want your crust) less than 2 sticks butter (also eyeball) fruit of choice (blueberries, 100 g) 125 g cream cheese 100 g fresh cream (heavy whipping cream) 3 tbsp fresh milk 30 g sugar 1/4 tbsp lemon juice (I tend to add much, much more- aka almost a whole lemon) 2 1/2 tsp gelatin (a pack of the store bought gelatin works) 1/4 cup hot water whipped cream or fruit to decorate Now here’s when you all read and be amazed. Literally four easy steps :) 1) Crush graham crackers into a semi-fine texture. It helps to put around 1 pack of crackers into a big ziploc bag and sealing it, then to use a rolling pin to smush them to oblivion. Mix in the softened butter until incorporated. Then pat the buttery crust into a cake pan- it makes things easier later to line the bottom and edges with parchment paper! Now pop into 350 F oven for around 20 min or eyeball it- when it looks baked and golden brown on top. 2) Mix all ingredients EXCEPT gelatin, hot water, whipped cream and fruit.  3) Now mix gelatin with hot water and immediately pour into batter. Make sure it is incorporated. 4) Pour batter onto cooled crust. Now you can decorate the top with fruit or whipped cream if you so desire. Here I simply put blueberries in a blender, spooned it on top, and added some whole ones for decoration. Then just put your creation into the fridge until the gelatin has set (a few hours) and eat and enjoy!   Hope you guys enjoy this simple recipe, try it out and have a nice relaxing afternoon tea! – Jas Photographs taken by Jasmine...

Read More

Green Tea and Red Bean Mochi

Posted by on Feb 10, 2013 in Recipe | 0 comments

Happy Lunar New Year everyone~! I hope everyone made it through Nemo alright. I, personally, was thrilled to wake up and be greeted by 27 inches of snow…and miraculously still have power intact. I think our neighborhood is the most beautiful during the winter, especially when covered by snow. For those of you who aren’t familiar with the Lunar New Year, today (2/10/13) is the first day of the first month of the year of the snake…according to the lunar calendar. [insert moment of enlightenment: “Oh, so that’s why it’s called Lunar New Year!”] There are fifteen days dedicated to rest and relaxation and celebrating the new year. Our family only really observes three of those fifteen days. Considering how the United States doesn’t recognize Lunar New Year as a holiday, celebrations here are nowhere as big as they are in Asia — but we make up for what’s missing in the streets in our own homes. Traditionally, the eve (which doesn’t count as one of the fifteen) is spent with family in a big, celebratory, reunion dinner. Besides the good food, most children are more concerned with receiving red envelopes at the end of the night. The first day of the Lunar New Year is a time to honor one’s elders. The second day is when married daughters return to visit their birth parents. Since my grandpa has four children, my dad being the only son, I’m sure you can imagine how this becomes yet another big dinner. On the last day of the new year celebration, also known as the Lantern (yuan xiao “元宵”) Festival, we eat tangyuan — which roughly translates as “round [balls] in soup”. Although there are several legends as to why we eat tangyuan, our family sticks to the reason that it symbolizes the end and beginning of a new year, of how everything has come full circle and begins anew. This brings me to today’s awesomely simple recipe! Tangyuan are very similar to mochi. It’s the soup version of mochi. Mochi is a traditional new years dessert which is basically a sweet rice cake, typically covered in sesame or sugared peanut powder or with filling inside. It’s almost always a big hit with the older folk. I have no idea why, but this particular gooey sweet hits a soft spot in their hearts. Since my grandpa loves all things red bean and is forever requesting some sort of red bean dessert (he’s also perennially asking why I don’t put red bean in my cheesecakes) I decided to make red bean mochi.   But, being who I am, just regular red bean mochi wouldn’t be any fun. I wanted cute mochi…pastel mochi!  Ingredients: Filling: ~ 16 oz adzuki beans 1/2 cup water 1 cup sugar 2 tbsp vegetable oil Cook the adzuki beans until soft and tender, then mash them into a paste.  In a separate pot, add the water and sugar and bring to a boil until the sugar dissolves. Mix the simple syrup and vegetable oil with the mashed red beans. This should give you a very mildly sweet paste. Add more sugar to taste. Mochi Skin: 1 1/2 cup glutinous rice flour 1/4 cup sugar 2/3 cup water 2 drops green food coloring 1/4 tsp matcha green tea cornstarch Note: You must use glutinous rice flour! Other types of flour just won’t work as a substitute. You can find glutinous rice flour at Asian supermarkets. Although this is usually mixed and cooked over the stove, the mixture eventually gets so sticky and hard to stir that it may end up burning on the stove. So instead,...

Read More

Banana Oatmeal Cookies

Posted by on Jan 31, 2013 in Recipe | 4 comments

First of all, a HUGE thanks to everyone who donated to our fundraiser! We managed (by some miracle) to raise a total of $1364.60 — $364.60 over our goal! Thanks to all of you generous people, we’ll be donating $682.30 each to Save the Children and Cookies for Kids Cancer. Of course, putting aside the worthy cause, we like to flatter ourselves and think that you actually bought our goodies because you thought they were simply delicious. ;) Anyway, we had promised to share the recipes of the goodies we baked for the fundraiser and here’s a recipe so simple you’re not going to believe it. Did I mention it’s 110% healthy too? No, make that 150%! How does that even work? I don’t know. Now that we’re all obsessed with the quick and instant, recipes calling for just two or three ingredients are getting ridiculously popular. Except one of the ingredients in most of those recipes go something along the lines of “1 box cookie/cake mix”. …Wait, what? How does that even count as one ingredient? I mean, really, c’MON people! So here’s a real TWO INGREDIENT recipe. Yep, I said it. I’ll even spell it out for you. T-W-O. Ingredients 2 large bananas ~ 1 cup instant oatmeal Note: You may have to add more or less oatmeal depending on how large and ripe your bananas are. If your batter’s too runny, add some more oatmeal. Preheat your oven to 350. Mash the bananas with the oats. Shape about a tablespoon of the mixture into balls. Flatten the balls. It won’t cook through in 15 minutes otherwise, but no worries! These cookies come out soft and chewy regardless of how thin you make them. They also don’t flatten out on their own while baking, so make sure to press them down! Bake for 15 minutes, then let cool and enjoy~! Ta da! How’s that for quick and easy? Okay, that’s literally the bare bones two ingredient recipe. BUT! Feel free to add additional ingredients to it. I had added 1 1/2 tsp cinnamon, 1/2 cup chopped walnuts, and 1/4 cup diced dark chocolate to mine. The nuts gave it an extra bit of crunch, and the chocolate added a slightly bittersweet taste to the cookies. Even though there isn’t any sugar added, the cookies are mildly and pleasantly sweet with a definite banana taste. These are the perfect guiltless cookies to devour. Why? Well, if you think about it, you can eat a whole batch of these and all you’ve ingested are healthy foods. Yes, that includes the chocolate.  What would you add to your cookies? Let us know! ~ AJ ~ Photographs taken and provided by AnnMarie Hwang...

Read More

Mocha Pecan Chocolate Chip Cookies

Posted by on Jan 26, 2013 in Recipe | 0 comments

Hello all! To start off: Happy Belated Holidays and Happy New Year and Happy Start of the New Semester!!!! (If you’re in school that is). Although the winter holidays are over, it is still absolutely freezing, with temperatures low enough to make my toes fall off. To heat you guys up, here’s a quick cookie recipe that I recently made. These mocha pecan chocolate chip cookies are absolutely delicious, with a hint of cayenne pepper to emphasize the hot melty chewy yumminess of the chocolate. I would love to pair these cookies with a glass of milk, or even better: hot chocolate! Unfortunately, silly me went and left the whole batch of cookies at home, and now I am stranded far far away from home with no cookies and nothing but me, myself, and my ramen. Thus, I shall live vicariously through you all who make these babies! They are so quick and easy to make, and the bit of coffee will perk you up :) Ingredients (this recipe is adapted from So Hungry I Could Blog) 350 degrees, 10-12 minutes, 1 tbsp balls of dough make around 50 (in my case 53!) cookies 2 1/4 sticks unsalted butter, at room temperature 1 cup sugar 1 cup light brown sugar 2 eggs, room temperature 2 1/2 cups flour 3/4 cups unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 tablespoons ground espresso 1 1/2 cups semisweet chocolate chips 3/4 cups crushed pecans Making this cookie couldn’t be easier. Start off by creaming the butter and sugar until beautiful whipped peaks form. Add eggs one at a time and incorporate. In a separate bowl, mix all the dry ingredients. Then add the dry batch to the wet, in parts. The dough should become a wonderful chocolate-y color and the texture should be like fluffy chocolate mousse. Do not be tempted to eat! Finally, using a spatula, fold in the chocolate chips and pecans. Place 1 tbsp balls of dough ~2 inches apart and pop in oven! Let cool, and devour while warm and melty, or eat when cool and chewy. :) Enjoy! – Jas Photographs taken by Jasmine...

Read More

Cookie Swap 2012 (Carrot Oatmeal and Almond Biscotti)

Posted by on Dec 13, 2012 in Recipe | 2 comments

It’s that time of year again, when bells are a-jingling, lights are a-sparklin’, and spirits are spiraling downwards into depression as finals suck the life out of us…I mean, spirits are soaring with holiday cheer while everyone is frantically clogging up the mall to finish last minute shopping. Ahem. Well! There’s no better way to kick the ba-humbug out of you than with some homemade cookies filled with good cheer. Or so I tell myself to ward off the guilt of inhaling sugary carbs with a disapprovingly high calorie count. Yum. Before I manage to bring your spirits down further, as we’ve mentioned in a few posts, we’ve taken part in this year’s Great Food Blogger Cookie Swap 2012! [insert cheers and applause here] This year, the cookie swap isn’t just contributing to the food blogger community but it’s also supporting the Cookies for Kids’ Cancer’s cause. OXO will match donations to Cookies for Kids’ Cancer for up to $100,000! In fact, OXO was kind enough to send us a nifty little “Good Cookie” spatula. How cute is that? Does Cookies for Kids’ Cancer sound familiar? If you read our previous post, then you’d know that S.S.Munchies is also holding our own fundraiser until the end of January 2013 for Save the Children and Cookies for Kids’ Cancer. Read our post for more information on the fundraiser and help donate or spread the word! Now, on to what you were actually waiting for…If you liked our cookies last year, we think you’ll love what we made this year — so make sure to try them out before the world ends next week! This year, I made some simple but tasty Almond Biscotti with Mint Chocolate and Jas has some special Carrot Oatmeal Surprise Cookies in store for you. Hey guys, Jas finally making my reappearance today. It’s that time of year again: Cookie Swap! This called for me to drop all my work, roll up em sleeves, and finally get back to baking over this past Thanksgiving break. Mmmm what better way to procrastinate? This year, I definitely wanted to make a healthy, yet scrumptious oatmeal type cookie, as I have been a bit obsessive over oatmeal lately. Hey, as a poor college student what better quick breakfast than instant oatmeal and hot water? (plus rivers of honey and chunky bits of walnuts mmm). Yet, I wasn’t aiming for just any boring old typical oatmeal raisin. After browsing through recipes, I decided nothing fit into what I felt like making, and ended up doing a science experiment of sorts and winging it. The end result of my Carrot Oatmeal Surprise Cookies ended up beautifully mouthwatering with the perfect balance of salty, sweet, chewy, and crunchy. Yay for mad scientist Jas in the kitchen! Here’s the delectable (and super healthy) recipe below. Keep in mind that everything is free for variation of your own desires, as I pretty much eyeballed everything. (I have measuring lines in my eyeballs that tell me to stop pouring when it reaches the “delicious” level). Oh, and the carrots give the cookies such a lovely golden orange splash of color, definitely perfect for a gift cookie! Carrot Oatmeal Surprise Cookies (makes 36 small cookies) Ingredients 1 stick unsalted butter, softened 2/3 cup brown sugar 1 egg (preferably room temperature) ½ teaspoon pure vanilla extract ½ cup whole wheat flour ¼ cup unbleached all purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt (sea salt works nicely) 1 ½ cup of oats (any kind is fine, I just used instant) 2/3 cup nut of choice (I used...

Read More

Rice Pudding

Posted by on Nov 26, 2012 in Recipe | 4 comments

Every year, right around Turkey Day (and that other day where children scream in delight or anguish as they viciously rip apart wrapping paper), there’s usually a cooking frenzy going on in the kitchen the day before and the day of right up to the last second before we finally sit down (or collapse) and dig in for dinner (like ravenous wolves). This year wasn’t any different and once it was time for dessert (y’know, the most important part of a meal?) I was once again accosted reminded that I need to stop being a lazy ass neglecting our wonderful blog in favor of school work and share some regularly demanded recipes.  And so I shall. Why? Because despite my selfishly wanting to hoard the recipe to myself and continue stringing you all along with my delicious desserts as I secretly brainwash you all into mindless followers to prepare an army of meat shields for the zombie apocaplyse…ahem, Jas has convinced me that sharing this information will be for the betterment of humankind. Yes, now all households (who read our tiny blog) may sit down and enjoy a delicious bowl of…rice pudding. Mmm, rice pudding. That weird pudding that’s not quite pudding, shunned by all other smooth and velvety puddings due to its lumpy appearance. Fortunately, bread pudding is its best friend.  Anywho, rice pudding’s a great comfort food and is mild in taste if you’re not a fan of overly sweet pudding. It’s easy to make, and if you follow this recipe, you’ll feel like you haven’t done any actual cooking at all. Ingredients: 7 cups water 1 cup rice 1 cinnamon stick (4-inches) 1 12 oz can evaporated milk 1 14 oz can condensed milk 2 cups whole milk Cook the rice in the water with the cinnamon stick. This will infuse the rice with cinnamon flavor. Bring to a boil, uncovered, and cook until the rice is tender. Strain the rice. Throw out the starchy liquid and cinnamon stick. If you have leftover rice, you can simply skip the previous two steps and use leftover rice. (It won’t have cinnamon undertones but will be just as good.) Stir in the milk, evaporated milk, and condensed milk. Continue cooking over medium heat until the mixture boils. Stir frequently! Reduce to a simmer and cook until thickened. Serve chilled! See what I mean about feeling like you haven’t cooked anything? I like to top it off with some homemade whipped cream and a sprinkle of cinnamon powder. Makes me feel like I actually made it…even if I did. Does that make any sense? Enjoy~! ~ AJ ~ Photographs taken and provided by AnnMarie...

Read More

Peanut Butter S’mores Cups

Posted by on Nov 7, 2012 in Recipe | 0 comments

Happy Halloween!…Is what I would’ve said a week ago when I had intended to post this, but Sandy obviously had other plans in store. I hope everyone had a great Halloween despite Ms. Sandy’s breezy visit. Hopefully all of you are safe and sound, but most importantly, warm and with power! Because if you are, please email or leave your address in the comments below as we’ll be coming to visit shortly to take advantage of your electricity and hot shower bring you cookies.  Speaking of cookies, sweets, and other good things, what is your favorite type of Halloween candy? My dad’s is Reeses, and mine would have to be a Twix or Kit Kat. I’m not crazy about peanut butter the way some people are, but I can definitely appreciate its appeal. I’d much rather have something sweet, but crunchy.  So, I decided to try combining peanut butter and chocolate goodness with a crunchy cookie element. As I didn’t have any wafers on hand at home, I went with graham crackers (which we always seem to have around due to high cheesecake demand) and that made me think of s’mores.  Ingredients: 1/2 cup peanut butter 1/4 cup confectioner’s sugar 6 tbsp unsalted butter 1 packet graham cracker crumbs (~ 1 cup) 1 tbsp brown sugar 1 cup semi-sweet chocolate marshmallow fluff  The graham cracker crust is literally the same as for when making a cheesecake crust. I like a bit of texture and wanted more of a crunch to the cookie portion of the treat so I crumbled it roughly with chunks. Preheat oven to 350°F. Mix the crumbs with 5 tbsp of melted butter and 1 tbsp of brown sugar. Spoon 1/2 tbsp of the mixture into each mini-cupcake lining and press down. Bake for 5 minutes. Let cool before adding peanut butter. The peanut butter filling took a bit of experimenting to get just right. Peanut butter straight out of the jar is too thick. Mix 1/2 cup of your favorite peanut butter with 1 tbsp of softened or melted butter. This should get it to a nice consistency. But! It’s not quite right without 1/4 cup of confectioner’s sugar for a bit of sweetness. We are attempting to make candy after all! Spoon about 1/2 tbsp of the peanut butter mixture into each cup. I added a bit more, until nearly full, as I put a thinner layer of chocolate on top to prevent it from being too sweet. Smack your tin against a tabletop to level the peanut butter.     It’s best to let the peanut butter cool and solidify in the fridge before going on to add the chocolate layer on top.     Melt your preferred chocolate. I used semi-sweet chocolate chips since I wanted to stick to the Reeses theme but felt that milk chocolate may be too sweet. Dark chocolate would have probably been a nice alternative as well. As always, the double boiler method is preferred for melting chocolate to prevent any burnt chocolate. However, if you find it to be a hassle, simply melt it over your stove on low heat.      Top off the cups with chocolate and smack the tin for smooth and level tops. Let cool in the fridge.      Finally, on to the last, and totally optional, layer! The marshmallow top. Why? Because it’s not a s’more without marshmallow…and it’s fancy! You can make homemade marshmallows with some gelatin and sugar, but I took the shorter (and not so noble) route of buying some marshmallow fluff from the store.      Whichever option you decide to choose,...

Read More