Easy S'More Dip Revisited

Missy Tippens

I hope you all had a blessed Thanksgiving!! With all the outdoor gatherings people might be having this holiday to keep socially distant, it made me think of s'mores. I thought I'd share a repeat from my post from 2014. It's quick and easy to throw together for a party. Enjoy again! (Also, very fun to see my book cover from 2014). :)

Easy S'More Dip


Missy, here. My daughter saw this recipe on Pinterest and excitedly texted me a photo. The original recipe came from the Five Heart Home website. My daughter made it and took photos so I could share with you! She made a small version in my small iron skillet (the one I use for cornbread).

Ingredients:

Chocolate chips--a mix of semi-sweet and milk (or whatever you prefer)

Large marshmallows cut in half

Graham Crackers

Preheat oven to 450 degrees.

Cover the bottom of your skillet with the chocolate chips. (She sprayed the pan with Pam first.)

Cover with the halved marshmallows.

Bake at 450 degrees for 5-7 minutes or until marshmallows are toasty brown.

Gorgeous!

Dip your graham crackers and enjoy! (Careful. It's VERY hot as my nearly-burned bottom lip will tell you.) :)

A quick, easy dish to share. No need for the campfire (like from my book, The Guy Next Door!). :)

www.missytippens.com

S'mores meet Krispy Treats

I love to collect old books. One of my favorite authors to collect is Miss Read (aka Dora Jessie Saint). She was a mid-20th century author who wrote about life in a couple fictional villages in a fictional county somewhere in England. Character studies were her specialty, and I love to delve into my collection on a regular basis. You can read more about Miss Read here.

Miss Read's books are also available in paperback, and
are still in print. But I happen to love the illustrator in
the hardcover versions, John S. Goodall.

So why do I bring this up? Because of her book, "Over the Garden Gate." In this book, readers are privy to the gossip - sorry - tales of village life told from one neighbor to another over the garden gate.

Mary Jane mentioned that she found a new recipe on Facebook over the weekend (you can read her post here), and the recipe I'm sharing today also came from Facebook. With all of this recipe sharing, I realized that Facebook is the current version of the old garden gate.

In our grandmother's and great-grandmother's day, a lot of visiting happened over the garden gate. As a young wife, I spent hours visiting with our neighbor over the back fence. Our children would play happily under our watchful eyes while we shared child-rearing ideas and cookie recipes. Fast forward ten years, and I did the same thing in our neighborhood in Goshen, Indiana, except our visiting was over the front porch rails instead of the back fence.

But now we share recipes, advice, and (too often) complaints in our virtual neighborhoods on the internet. Too much change? Or is it just right? I'm not sure I have a handle on that, but I do know I find some great recipe ideas on Facebook!

S'mores meet Krispy Treats

This recipe is so easy, it's scandalous.

Start with your favorite Crisp Rice Cereal Treat recipe. Here's mine:

1/4 cup butter

1/4 cup peanut butter

1 13oz. bag mini marshmallows

6 1/2 cups crisp rice cereal

Melt the butter over low heat, then add the marshmallows. Stir until the marshmallows are mostly melted, then add the peanut butter and stir until the mixture is smooth. Add the crisp rice cereal and mix until well blended.

BUT DON'T START YET!

First you need to prepare the s'mores part of the recipe.

Melt 12 ounces (2 cups) semi-sweet chocolate chips.

Also, have ready about 1/3 cup graham cracker crumbs.

Do you have those two items ready? Good. 

Now, make your crisp rice treats and put the mixture in a sheet pan lined with parchment paper.

With clean and buttered hands, spread the mixture evenly in your pan. You want to work quickly so the treats don't cool, and this is the fastest way to spread the sticky stuff evenly. Press down firmly!

Spread the melted chocolate chips on top, spreading evenly with the back of a spoon.

Sprinkle the graham cracker crumbs on the chocolate, then transfer the whole thing to a cutting board and cut it in half. A pizza cutter works great for this step.

If you've worked quickly enough, the crisp rice treat bottom should still be warm and pliable. Butter you hands again and starting from the longer edge, roll each half jelly-roll style. As you're rolling, press the outside layer firmly to seal in all the goodness.

Wrap in wax paper (or use the parchment paper), and refrigerate the rolls for at least an hour, preferably two.

Slice into 3/4" to 1" slices and serve.

And these aren't just for kids! I served these to our Bible Study group and they were a hit.

Meanwhile, we're getting closer to the release of "Naomi's Hope," the last book in the "Journey to Pleasant Prairie" series. My website has all the links so you can pre-order from your favorite on-line retailer (www.JanDrexler.com), or ask for it at your local bookstore!

Here's a bit about the story: 

Despite growing pains in her 1846 Amish community in Indiana, Naomi Schrock has settled into a comfortable life in her parents’ home with her adopted son, Davey. Surrounded by family and friends, she tries not to think about the fact that she’s not at the top of any man’s list of potential wives. Yet when Cap Stoltzfus moves into the area and befriends Davey, Naomi finds herself caught between the plans she has made for her future and the tantalizing thought that Cap might be part of a life she never dared to hope for.

When a couple shows up claiming to be Davey’s true family, Naomi and Cap must unite to make the decision that will determine the boy’s future as well as their own. How can she relinquish him to these unknown relatives? And can God somehow bring wholeness to her heart?

www.JanDrexler.com

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com

Easy S'More Dip

Missy Tippens

I thought I'd share a repeat from my post from 2014 (click here to see the original). It's quick and easy to throw together for a party. Enjoy again!

Easy S'More Dip


Missy, here. My daughter saw this recipe on Pinterest and excitedly texted me a photo. The original recipe came from the Five Heart Home website. My daughter made it and took photos so I could share with you! She made a small version in my small iron skillet (the one I use for cornbread).

Ingredients:

Chocolate chips--a mix of semi-sweet and milk (or whatever you prefer)

Large marshmallows cut in half

Graham Crackers

Preheat oven to 450 degrees.

Cover the bottom of your skillet with the chocolate chips. (She sprayed the pan with Pam first.)

Cover with the halved marshmallows.

Bake at 450 degrees for 5-7 minutes or until marshmallows are toasty brown.

Gorgeous!

Dip your graham crackers and enjoy! (Careful. It's VERY hot as my nearly-burned bottom lip will tell you.) :)

A quick, easy dish to share. No need for the campfire (like from my book, The Guy Next Door!). :)

www.missytippens.com

Holiday S'mores and best ginger cookie recipe ever!

Twas two weeks til Christmas and all through the house, Christmas carnage reigned as decorations were unpacked.

My angel is totally appalled at the sight of Clyde the bison's head and my MIL's angel's head breaking off.

There was a fight in the kitchen between Martha Stewart and Julia Child, each trying to outdo the other. Baking and candy making stuff on the counters. Christmas tinsel and glass balls and glue guns on the table. Needless to say, it got pretty heated as evidenced below:

Martha threw a gold ball ornament in Julia's white chocolate. Julia threw white chocolate back. Chaos!

And then I was wrapping presents and discovered I had one less present for one of the grandchildren. Well, that just wouldn't do. So back into the shopping fray I had to go. 

Question of the Moment: Does anyone else think on-line shopping is a blessing when you really don't want to fight the traffic at the mall? 

Just as I had recovered, my birthday appeared. Gotta stop and celebrate the day you're born. I love my friends who don't give me combined Christmas and birthday presents but separate the day. My friend Renee sent me a lovely floral birthday cake I wasn't allergic to!

AND it was baking my ginger cookie tradition time. I love baking these around my birthday because these cookies are SO special, I don't even miss birthday cake. But I got it in my head, after mulling my vegan marshmallow post, that I needed to fancy them up by making s'mores. Pinterest was a big help. Yes, entire boards are dedicated to the treat.

Hmmmmm. What to do? I didn't like my daughter's suggestion of Nutella, even though I am a Nutella fan. I don't like chocolate in my pumpkin pie, pecan pie or gingerbread. I made my cookies (see recipe below), topping one with my daughter's homemade apple butter and melted caramels and the other with melted white chocolate with a sprinkle of dried cranberries and pistachios. Top both with broiled marshmallows and another cookie. And it is a dessert worthy of special occasion like birthdays and daughter's boyfriend coming for dinner. 

The granddaughter told me these are "tasty." Where does a three year old learn the word "tasty"?

Gluten-free Ginger Cookies

Note: I've adapted this recipe over time, basically using what I have on hand. The texture is more crisp and melt-in-your mouth than it is bready like some gingerbread recipes. Store the cookies in the refrigerator until ready to assemble in order to make them easier to handle. Also store in the fridge until ready to eat.

2 and 1/4 cups Pamela's or other gluten free baking mix.
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 teaspoons cinnamon
1 and 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves (you may wish to add less. Cloves are pretty powerful.)

3/4  cup brown or turbanido sugar, plus extra to roll cookies in
3/4 cup butter, softened
1 large egg
1/4 cup unsulphured molasses    

1) Blend all dry ingredients in a bowl except sugar.

2) Mix softened butter and sugar in separate bowl.

3) Add egg and molasses to butter/sugar mixture and blend well.

4) Slowly fold in the dry ingredients and then use the hand mixer only to make sure things are thoroughly blended. This batter is not as stiff so a hand mixer should be able to handle it.  Make sure you blend thoroughly.

5) Refrigerate for at least one hour but no more than two hours in covered bowl. 

6) When ready to bake, preheat oven to 375.

7) Cover baking sheets with parchment paper.

8) Using a small cookie scoop, scoop up dough and roll each scoop into a ball.  Put remaining dough back in refrigerator until ready to use.

9) Roll each ball in a bowl of sugar.  Place on parchment covered cookie sheet.

10) Smoosh each ball gently with the bottom of a glass to make a circle. Just press enough to flatten.

11) Place in middle rack of oven and bake for 8-10 minutes. Make sure you watch the first time to gauge the temp of your oven.

12) Remove from oven and let and sit for two to five minutes, then slide entire parchment sheet over cooling rack and let cool until firm. Do not try to lift with spatula.

13) When cookies are totally cooled, place in airtight container, layer cookies with wax paper. Store in refrigerator until ready to use.

S'more Creation: Let your own imagination go wild but here is what I did. You may also want to use whipped cream cheese for a less sweet taste as in the third recipe below.

White Chocolate Christmas version: Melt white chocolate chips in double boiler to keep things melted and workable. Spread a spoonful of white chocolate on cold cookie, sprinkle with dried cranberries and pistachios. Top with a melted marshmallow or marshmallow fluff and then with another cookie.

Apple Butter Caramel:  Melt caramels in microwave at 50% power until melted. Spread a spoonful on a cold cookie. Top with a spoonful of apple butter. Add marshmallow and top with a cookie.

Candied ginger Cream Cheese: Spread whipped cream cheese on cookie and sprinkle with chopped candied ginger. Add marshmallow and another cookie!

Note: You can also make the smores the day before and store in the refrigerator until ready to serve. Let sit out for at least 15 minutes. I serve mine in halves and quarters so everyone can try the different flavors.

So, do you have a favorite holiday cookie you could use as the cookie base of a s'more or ice cream sandwich?