Smores Bars

You are going to die and think you have gone to heaven on a crispy, chocolatey, non-burnt marshmellowy (?) cloud when you try these.  Or at least I did.  Story behind finding this recipe?  Came home from camping with loads of extra Hershey's chocolate bars (don't ask me how) and needed something to do with them.  The only way I like Hershey's chocolate is in a smore and the only way to eat a real smore is around a campfire.  Well, I had just washed all that campfire smell out of our clothes and there was no way I was going to pack up all the stuff to take a 5 month old camping again so the solution was these bars.

1/2 c. butter
3/4 c. sugar
1 egg
1 teas. vanilla
1 1/3 c. flour
3/4 c. graham cracker crumbs
1 teas. baking powder
1/8 teas. salt
5 Hershey's bars
1 c. marshmallow cream

Grease a 9x9 pan with butter or cooking spray.  Beat together butter, sugar, egg, vanilla, flour, graham cracker crumbs, baking powder and salt in a medium bowl.  Press one half of the graham cracker crumb mixture into the bottom of the pan.  Lay the candy bars on top.  Spread the marshmallow cream over the chocolate.  Crumble the remaining graham cracker crumb mixture over top.  Bake at 350 degrees for 25 to 30 minute.  Allow to cool completely before cutting.

Ginger-Lemon Whoopie Pies

Just looking at this picture makes me salivate!!  I never make enough of these at Christmas time.  Well, not enough for ME and to share anyway.  I do not have many memories from my childhood (sad, I know) but one taste I distinctly do remember is warm gingerbread with lemon pudding and whipped cream.  This snippet in time came rushing back to me when I saw the idea for these cookies in an ad in some magazine on some plane ride somewhere (specific I know).  It is one of my mom's favorite combinations of flavors.  This recipe is mash of a McCormick recipe and one from my trusty Better Homes and Gardens cookbook.

For the cookie:

4 1/2 cups all purpose flour
4 teas. ground ginger
2 teas. baking soda
1 1/2 teas. ground cinnamon
1 teas. ground cloves
1/4 teas. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 sugar

In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside.  In a large mixing bowl beat shortening with an electic mixer on low speed for 30 seconds.  Add the 2 cups of sugar.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and molasses until combined.  Beat in flour mixture.

Shape dough into 1-inch balls (you want little cookies).  Roll in 3/4 cup sugar.  Bake at 350 degree oven from 8 to 9 minutes.  When cool place upside down on parchment paper.

For the lemon creme:

1-7 oz. jar marshmellow cream
1/4 cup butter, softened
4 oz. cream cheese, softened
1 teas. pure lemon extract

Mix all in a medium bowl until well blended.

To assemble pies I find it easiest to do the fancy ziploc-baggie technique where you fill a zip-loc baggie with the creme, cut off one corner to make a small hole and then dispense the creme unto the cookies.  If you don't want to do that just place about 1 tablespoon on a cookie and find another that is about the same size and place it on top.  Don't squish it too hard or the creme will ooze out the edges.  When they are all assembled place them in the refrigerator for about an hour so the creme can set up.