Month: July 2017

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Easy Peanut Butter S’mores ๐Ÿ‡บ๐Ÿ‡ธ

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Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Author LDS's Mom

Ingredients

  • 6 graham crackers
  • 3 big marshmallows
  • 6 tbsp creamy peanut butter
  • 3 tbsp chocolate chips
  • 1 tbsp heavy cream
  • 1 tbsp unsalted butter at room temperature

Instructions

No need of Campfire to make these sโ€™mores. We only need to use a microwave, so here is my recipe:

  1. Cut each marshmallow in half, using kitchen scissors. Set aside.
  2. Break each graham cracker rectangle in half (2 squares) and set aside.
  3. In a heat proof bowl, melt the chocolate with heavy cream by putting the bowl over a saucepan with simmering water, stirring occasionally. Once the chocolate has melted, add in the butter and take out the bowl from the heat. Keep mixing until obtain a nice shiny mixture. Set aside.
  4. Put on each graham cracker(6 squares), 1 halved marshmallow. Set aside.
  5. Spread peanut butter on the 6 remaining halved graham crackers(squares).

  6. Put the halved graham crackers topped with marshmallows in a plate and microwave for about 13 seconds, just enough for marshmallows to puff up.

  7. Assemble the marshmallow topped crackers with the peanut butter topped crackers. Gently press to adhere and obtain graham cracker sandwiches.
  8. Dip the cracker sandwiches in the melted chocolate. You can dip all the corners in the chocolate or just one side.
  9. Refrigerate for about 5 minutes until the chocolate cool and harden.
  10. Serve.
Posted on

Eggless Pecan Sandies

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16
Author LDS's Mom

Ingredients

  • 1 cup coarsely chopped pecans
  • 1 stick unsalted butter at room temperature
  • 3/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1 cup all purpose flour
  • 1/4 tsp salt

Instructions

I like to eat these cookies the same day I bake them. They taste much better when they are freshly baked(not too hard). Here is my recipe:

  1.  Preheat oven to 350ยฐF.
  2.  In a bowl mix flour with salt and set aside.
  3.  In another bowl, cream butter and sugar using an electric mixer or a spoon.
  4.  Beat in cinnamon and gradually pour the flour mixture. Mix until combined.
  5. Fold in pecans. The dough obtained should be really soft.
  6.  Use an ice cream scoop to shape the dough or simply shape dough with hands into walnut sized balls.
  7.  Put on a baking sheet covered with parchment paper; place them 2 inches apart.
  8.  Lightly flatten each ball with your hands. If the dough is too sticky put your hands in cold water from time to time.
  9. Bake for 15 to 18 minutes or until cookies are golden brown.
  10.  Let cool then serve.

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