Facebook 1

Sunday, August 17, 2014

Banana bread crumb cake

Two years ago I walked into a bar with my friend E and sat down next to a handsome guy.  I'll spare you all the sappy stuff, but I'm sure you've figured out by now that that handsome guy I was sitting next to was B!

I have to say,

It's been an amazing two years!

Since this year the date falls on a Sunday -- and one that I'm not working on! -- I decided I'd bake up a nice treat for us to celebrate the occasion.  B never got to try the heavenly banana cake I made for Mother's Day, and recently he suggested I make some banana bread when I asked -- annoyingly, I'm sure (and not for the first time) -- "What should I bake?"  He also raves about the crumb cake muffins I made when he had a visitor in town this spring to just about anyone who will listen.


So when, scrolling through my Facebook feed, I saw a post for this Banana Bread Crumb Cake, I knew I didn't have to look any further for what I was going to bake!!  And when I mentioned it to B a few days beforehand, he was overly ecstatic -- so then I knew for sure that I had chosen the right recipe!  Luckily I remembered to pick up bananas that night so that they had time to ripen before I planned to bake the cake.



Banana Bread Crumb Cake
From Cookies & Cups

Ingredients:

For the Cake:

2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, at room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk

For the Crumb Filling and Topping:

1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour

For the (optional) Glaze:

1 cup powdered sugar
1-2 Tbsp milk

Directions:

Preheat the oven to 350F.
Spray a 9 x 13 inch pan with cooking spray.

In a medium bowl whisk together the flour, baking powder, and salt.
Set aside.

In a large bowl mash the bananas until they become liquified.
Mix in butter until combined.
Then stir in sugar, eggs, and vanilla until mixed well.
Stir in milk and flour until combined.

Prepare crumb filling/topping.
Combine all the ingredients together, cutting them together with a fork or pastry cutter until a coarse crumb forms.

Pour half of the batter into the prepared pan.
Top with 1/3 of the crumb mixture.
Cover the filling with the remaining batter.
Top with the remaining crumb mixture.

Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.

* If desired, mix the powdered sugar and milk together.
Drizzle on top.

Cake can be served warm or at room temperature.

Sunday, August 10, 2014

Rice Krispie treats with sprinkles

About two weeks ago, I made some Rice Krispie Treats.  I even mentioned them on the Facebook page.  So why has it taken me so long to post about them?  I was embarassed...and ashamed.  See, I ate about half the tray of Rice Krispie Treats myself that first day.  The following day I made an even bigger dent.  Then, I took pictures of them for the blog, and tossed the remaining ones.


See, I have this problem with homemade Rice Krispie Treats....They're addictive!!  I just cannot walk away from them.  They're gooey, and sweet-but-not-too-sweet, and perfectly crunchy....and these even had a bunch of sprinkles on them!  I decided to cut these into long rectangles instead of the usual squares, since I thought it was a fun shape.



Enough about that, though....I'm starting to feel guilty again about eating all those Rice Krispie Treats....and yet part of me is thinking "I have leftover Rice Krispies, and I have butter and marshmallows....maybe I'll make another batch."  But I'm walking away from that latter thought....but I'm leaving you with these for now.

Rice Krispie Treats with Sprinkles
* My goal had been to have an entire sprinkle "crust" on top of the Rice Krispie Treats, but I decided that it might be too much, and instead decided last minute for a heavy sprinkling on top *
(adapted from the Jet Puffed bag)

Ingredients:

3 Tbsp butter or margarine
1 bag of large marshmallows
4 cups of Rice Krispies


2 big handfuls of rainbow sprinkles, maybe more as needed

Directions:

Grease a 9 x 9 inch baking pan.  My preference is Pam, but you could also brush it with some melted butter.

Microwave the butter in a microwavable bowl on high until melted (about 45 seconds).
Add marshmallows and toss to coat.
Microwave for 1 minute 30 seconds or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.  I recommend using a nonstick spatula or a spatula sprayed with Pam.

Add the cereal immediately, and mix well.
Press into the greased pan.  My go-to way to do it easily is to spray a piece of wax paper with Pam, and use that (Pam-side down) to press it evenly into the pan.

Once flat, add the sprinkles on top, distributing them evenly across the top of the Rice Krispie treatsAllow to cool completely.

Cut into rectangles/sticks.
* I find the prettiest way to cut them is to invert them out of the pan with the sprinkle side down, so that when you cut them, you don't track the colors from the sprinkles along the cut sides of the treats
Serve.....if you don't eat them all before the guests arrive.

Thursday, July 31, 2014

Funfetti marshmallows

I made those adorable little ice cream cone marshmallows yesterday, but I was left with a TON of leftover marshmallow batter.  I mean, I probably had used only a few tablespoons at best to fill the ice cream cones.  So what to do with leftover marshmallow batter?  And a 6-lb tub (ok, ok, I've used some....maybe I'm down to 5.75 lbs?) of rainbow sprinkles?  Funfetti marshmallows seemed like the perfect answer!


And how festive to bring to my friend's birthday celebration last night, a movie in the park?!


I made my regular go-to vanilla marshmallows, and then at the very end added in a few handfuls of rainbow sprinkles (I have small hands, people, it wasn't quite as much as it sounds like).  I poured the marshmallow batter into a prepared pan and then let them set.


When it came to coating the marshmallows, I debated using some regular marshmallow coating.  But then I thought "what if I just coat one marshmallow in rainbow sprinkles, just to see what it looks like?" -- and as you can imagine, once I did that there was no need for regular marshmallow coating!

(P.S. I packed them up in a mini cupcake tin for easy transport.  Such a good and clever idea, if I do say so myself!)  I also got better about cutting the marshmallows smaller, which I'm super happy about!  Check out how cute they are!


Funfetti Marshmallows
Recipe adapted from here.

Ingredients:

1 cup water, divided
3 Tbsp. + 1 1/2 tsp. unflavored powdered gelatin (3 envelopes – envelope is 1/4 oz. each, for 3/4 oz. total)
2 cups granulated white sugar
1/2 cup light corn syrup
1/2 tsp. fine salt
2 Tbsp. pure vanilla or vanilla bean paste -- I cut this down to 1 Tbsp and still found them overly vanilla-y...I'd go down to 2 tsp next time

Rainbow sprinkles -- about 2 cups

Directions:

Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (Recommendation: cut to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)

In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle the gelatin over.
Let stand.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.
Stir until sugar dissolves and mixture begins to boil.
Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute.
Remove from the heat. (Recommendation: the original recipe said that they like to carefully pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer.  I did this and found it extremely helpful!).
The mixture is very, very, very hot.  Be extremely careful!

Turn the mixer to low and mix the gelatin a bit to loosen.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick.
If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows.
Stop the mixer, add the vanilla, and then whip briefly to combine.  When I added the vanilla, mine thinned out a bit.  Just an FYI.
Throw in a few handfuls of sprinkles

Place the mixture into the prepared baking pan (a silicone bowl scraper works like a charm for this) and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.

Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Using you fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.

Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.

Place the rainbow sprinkles in a bowl or shallow pan.

When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan.
Remove the plastic wrap from the top and fold down the parchment on the sides.
Using a pizza cutter or a large knife, cut the slab into 1x1 inch squares.
Roll each of the freshly cut marshmallow squares in the sprinkles.
Put them on a baking sheet to dry slightly before packaging them up (about 30 – 45 minutes).

Ice cream cone marshmallows

Things I've been making a lot lately: marshmallows.  Things I should probably stop making in the near future: marshmallows.  Types of marshmallows I made today: two.


OK, so clearly I've gotten my math a little wrong.  Sue me.  Or rather, wait till you see what I made today before you decide to do that.


Today I made Ice Cream Cone Marshmallows (ice cream cone treats are another thing I've done recently, but last time in cupcake form).  I made mini ice cream cones (well, I cut about 1.5 inches off the top of a regular sugar cone), then piped in some vanilla marshmallow mixture, and topped with rainbow sprinkles.  I have to admit that (even though the marshmallow filling fell a little) they turned out pretty cute!  I can't wait to make these again in vanilla, chocolate, and strawberry varieties...and maybe I can even work out a swirl?!  Shouldn't be too hard since I just ordered a bunch of mini (2.5 inch) ice cream cones, which should be arriving soon :)


Ice Cream Cone Marshmallows
From this recipe

Ingredients:

For the marshmallows:

1 cup water, divided
3 Tbsp. + 1 1/2 tsp. unflavored powdered gelatin (3 envelopes – envelope is 1/4 oz. each, for 3/4 oz. total)
2 cups granulated white sugar
1/2 cup light corn syrup
1/2 tsp. fine salt
2 Tbsp. pure vanilla or vanilla bean paste -- I cut this down to 1 Tbsp and still found them overly vanilla-y...I'd go down to 2 tsp next time

You will also need:

- Sugar ice cream cones with 1.5 inches cut off the top - best done with a serrated knife and very gentle pressure (the cut-off tops reserved) -- OR -- mini ice cream cones
- Sprinkles of your choosing
- Piping bag
- Large star tip
- A regular pan for the leftover marshmallow batter

Directions:

Spray a 9x9 or 7x11 inch baking pan and line with parchment paper (Recommendation: cut to fit flat on the bottom, with the edges of the paper over-hanging the sides. The ends are fine just sprayed.)
In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle the gelatin over.
Let stand.
In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.
Stir until sugar dissolves and mixture begins to boil.
Stop stirring and once mixture comes to a rolling boil, continue boiling for 1 minute.
Remove from the heat. (Recommendation: the original recipe said that they like to carefully pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer.  I did this and found it extremely helpful!).
The mixture is very, very, very hot.  Be extremely careful!

Turn the mixer to low and mix the gelatin a bit to loosen.
Very slowly and carefully add the hot sugar mixture by pouring it gently down the side of the bowl.
Continue to mix on low until all the sugar mixture is added.

Turn the mixer to high and whip the mixture for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick.
If you have a smaller mixer bowl, you may need to scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows.
Stop the mixer, add the vanilla, and then whip briefly to combine.  When I added the vanilla, mine thinned out a bit.  Just an FYI.

While the marshmallow mixture is being whipped, place the mini ice cream cones in the inverted cut-off tops of the ice cream cones (since they make the most perfect stands for the cones!!)

Transfer some of the mixture to the piping bag fitted with the large star tip.
Pipe the marshmallow mixture into each of the cones, piling it on a little bit.
Sprinkle the ice cream cones with sprinkles.

Place the rest of the mixture into the prepared baking pan (a silicone bowl scraper works like a charm for this) and use a spatula or bench scraper to spread the marshmallow evenly in the pan, pushing it down into the corners.
Work quickly, as the marshmallow becomes more difficult to manipulate as it begins to set.

Spray a sheet of plastic wrap liberally with cooking spray and lay it across the top of the marshmallow, sprayed side down.
Using you fingers, smooth the plastic wrap on top of the marshmallows a bit to seal it smoothly and tightly against the mixture.

Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight.
The marshmallow will be too sticky and soft to cut if you try too soon.

Meanwhile, mix the coating ingredients in a bowl.  I whisked them together with a small whisk.

When marshmallows are ready, grab the edges of the parchment and lift the marshmallows from the pan.
Remove the plastic wrap from the top and fold down the parchment on the sides.
Using a pizza cutter or a large knife, cut the slab into 1x1 inch squares.
Roll each of the freshly cut marshmallow squares in the coating mixture.
Put them on a baking sheet to dry slightly before packaging them up (about 30 – 45 minutes).

Birthday chocolate covered Oreos

It's not a secret that I love to bake.  Especially for my friends.  And even more so when it's for an occasion.  Sometimes they make requests and sometimes they just say I should "bring whatever you want."  But no matter what it is I make, I always find joy in baking something for someone, and then delivering it to them.


So for my friend's birthday, she requested some chocolate covered Oreos.  Oreos are easy enough to coat in chocolate, and I do it all the time with Oreo Pops.  But recently I had bought a cute little chocolate covered Oreo mold with onesies on it (I actually made them for my friend when she told us she was expecting a baby girl), and then soon thereafter I had gone back and bought a plain one and one that said "Happy Birthday" on it (they were supposed to be used to make favors for B's birthday party, but that didn't happen).  I decided to use the molds this time since it is the summer in NYC and I figured that the chances of the chocolate melting would be slimmer because the chocolate is thicker.


I used the plain molds and used two different kinds of chocolate - dark and milk (I ran out of time, but planned to also make some white chocolate ones) - and then needed to choose what I was going to use to decorate them.  I could've left them plain, but what fun is that for a birthday treat?  I could've drizzled them with different colored chocolates, which would be pretty but also, not all that festive.  Rainbow sprinkles would be pretty and festive, but possibly a bit overboard, since I had a bunch of other things with rainbow sprinkles that I was bringing (more on that in later posts).  I ended up by affixing a little sugar decoration on top of each one.

Chocolate Covered Oreos

What you'll need:

Oreos (you can use golden or regular, flavored or plain, and even double stuffed....which is my go-to!)
Chocolate (in whatever variety(ies) you'd like....milk, dark, and/or white chocolate)
Sprinkles, sugar decorations, or melted and slightly cooled chocolate.

What you'll need to do:

Melt chocolate in the microwave in 30 second intervals to make sure that you don't burn it.
Place 1 Tbsp melted chocolate into each well of the mold.
Shake the mold side-to-side to distribute the chocolate evenly over the bottom of each well.
Bang the mold on the counter once or twice to release the air bubbles.

Place one Oreo in each well on top of the chocolate.
Gently push the Oreo into the chocolate but not too hard that it hits the bottom of the mold.
Gently spoon about 1/2 Tbsp of melted chocolate on top of each Oreo.
Share the mold side-to-side again to distribute the chocolate.
You may need to add more chocolate to cover the Oreo as it will fall down the sides.
Band the mold on the counter once or twice to release the air bubbles.
You may need to add a little more chocolate if there are lots of air bubbles and the chocolate level falls again.

Place molds into the fridge and allow them to harden, mine take about 3- minutes, but I leave them in for an hour just to make sure.

Remove the mold from the fridge.
Invert the mold and remove each of the chocolate-covered Oreos.

Decorate them to your liking.
Use a little melted chocolate to adhere sprinkles or sugar decorations, or drizzle melted chocolate over the Oreos.

When done, place back in the fridge until serving.

I chose to place mine in individual plastic bags and tie them with festive ribbon for my friend's birthday.

Friday, July 25, 2014

Birthday sticky buns

Last year I made a week of birthday treats leading up to my birthday.  This year?  Well....that's not happening.


Honestly, I'm feeling kinda "blah" about the day.  I can't really put my finger on why.  I did want to bake something for my birthday, but the weekend before I couldn't come up with anything to bake.  So with just 5 days until my birthday, I was not only without a birthday treat, but without an idea of even what to bake!

 (before and after the second 'proofing')

This lead to sleepless nights*, which lead to late-night TV watching, which lead to a fluke encounter...and my birthday treat inspiration!  (* I wasn't sleepless because of the thought of not having something to bake, rather I was just up late one night watching the Cooking Channel, but it sounded so much more dramatic the first way.)  While I was mindlessly watching TV, I heard Bobby Flay talking about the best sticky buns he had ever had.  I was intrigued.  Then they had the baker talking about them. She makes something called a "goo" for her sticky buns. Goo!  How fun!!  The only thing that didn't sell me 100%?  They had pecans.  You know me - not a fan of nuts in my baked goods - but then I saw one. Gorgeously golden, covered in a homemade caramel "goo."  I.  Was.  Sold!  Happy birthday to me!


Oh, and was it ever!! These sticky buns are heavenly.  No doubt partially related to the insane amounts of butter, but also that goo!!    Definitely got me out of my birthday funk long enough to enjoy one (...or two...or three...) of these!!

A thing about this recipe....it calls for enough dough to make double the buns but only one batch of goo.  This leaves you with options, people, plenty of good options.  

1. You can half the dough recipe (clearly the worst of the options...why half it?!).
2. You can make a full dough recipe and then freeze half for up to a week or use it for something else.  Not your best option, but clearly no one would fault you for that.
3. You can double up on the goo recipe, and make a double batch.  Because clearly extra brown sugar, butter, and cream are all good things!
4. You can make a full batch of the dough, make it into a double batch of buns, and then freeze half of them for up tons week!  Then defrost them in the fridge the night before and then bake them up "fresh" the next morning.  This is the only way my loved ones are gonna get freshly baked sticky buns in the morning.  I'm betting I'm not going to hear any complaints! (And in case you haven't already guessed, option 4 was my choice, but option #3 was a close second!)

Flour's Famous Sticky Buns
I heard about 'em on TV, and googled the recipe

Ingredients:

For the goo:

1.5 sticks unsalted butter
1.5 cups firmly packed light brown sugar
1/3 cup honey
1/3 cup cream
1/3 cup water
1/4 tsp kosher salt

For the brioche dough:
(makes a double recipe.  See above)

2.5 cups all purpose flour, plus more if needed
2.25 cups bread flour (I used whole wheat, since that's what the store had....which makes them totally healthy, right?  ;-))
1.5 packages (3 1/4 tsp) active dry yeast
1/3 cup plus 1 Tbsp sugar
1 Tbsp kosher salt
1/2 cup cold water
5 eggs
1 3/8 cups (2 3/4 sticks) unsalted butter, at room temperature, cut into 10-12 pieces

For the filling:

1/4 cup light brown sugar
1/4 cup granulated sugar
1/8 teaspoon ground cinnamon
1 cup pecan halves, toasted and chopped, divided

Directions:

Start by making the brioche dough.

Using a stand mixer fitted with the dough hook, combine the flours, yeast, sugar, salt, water, and eggs.
Beat on low speed for 3-4 minutes or until all ingredients are combined.
Stop the miser as needed to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients.
Once the dough has come together, beat on low for another 3-4 minutes.
The dough will be very stiff and seem quite dry.

With the mixer on low speech, add the butter one piece at a time, mixing after each addition until it disappears into the dough (each addition took a long time for me).
Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl.
It is important for all the butter to be thoroughly mixed into the dough.  If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speech to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes.
It will take some time to come together -- it will look shaggy and questionable at the start and eventually it will turn smooth and silky.
Turn the speed to medium-high and beat for about 1 minute.  You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl.
Test the dough by pulling at it: it should stretch a bit and have a little give.  If it seems wet and loose and more like a batter than a dough, add a few Tbsp of flour and mix until it comes together.  If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2-3 minutes or until it develops more strength and stretches when you grab it.
It is ready when you can gather it all together and pick it up in 1 piece.

Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of dough.
Let the dough proof in the fridge for at least 6 hours or up to overnight.
**At this point you can freeze the dough in an airtight container for up to 1 week.

Next, make the goo.

In a medium saucepan, melt the butter over medium heat.
Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's OK).
Remove from the heat and whisk in the honey, cream, water, and salt.
Strain to remove any undissolved lumps of brown sugar.
Let cool for about 30 minutes, or until cooled to room temperature.
You should have about 3 cups (I got just over two cups).
** The goo can be made up to 2 weeks in advance and stored in an airtight container in the fridge.

Toast the pecans.
I did this in a 400 degree oven for about 5 minutes.  
Watch them carefully to make sure they don't burn!
Let cool to room temperature.
Chop the nuts.
Divide into 2 half cups portions.

Using half the dough, roll it out on a floured work surface into a rectangle about 12 x 16 inches and 1/4-inch thick.
It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll.
Position the rectangle so that a short side is facing you.

In a small bowl, stir together the sugars, cinnamon, and a half cup of the toasted pecans.
Sprinkle this mixture evenly on top of the entire surface of the dough.
Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll.
Try to roll tightly so that you have a nice round spiral.
Trim off about 1/4 inch from each end of the roll to make them even.

Use a bench scraper or chef's knife to cut the roll into 8 equal pieces, each above 1.5 inches wide.
** At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen up to 1 week.  When ready to bake, thaw them -- still in the plastic wrap -- in the fridge overnight or at room temperature for 2-3 hours, then proceed as directed below:

Pour the goo into a 9 x 13 inch baking dish, covering the bottom evenly.
Sprinkle the remaining 1/2 cup of pecans evenly over the surface.
Arrange the buns, evenly spaced, in the baking dish.
Cover with plastic wrap (oops, I forgot to cover mine, but that's totally ok, because they turned out fine!) and put in a warm spot until the dough is puffy, pillowy, and soft and the buns are touching -- almost tripled in size, about 2 hours.

Position a rack in the middle of the oven and preheat to 350F.

Bake until golden brown, about 35-45 minutes.
Let cool in the dish on a wire rack for 20-30 minutes.
One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking.  They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325F oven for 10-12 minutes before serving.

Monday, July 21, 2014

S'mores bar

So one of the things I debated doing for B's birthday party was a S'mores bar.  See, we had unfettered access to a grill, but didn't actually plan on grilling for the party.  We were going to be a big group and I didn't want B to be stuck grilling at his birthday party, I wanted him to be able to hang out with his friends.  But when in NYC do you have access to a grill?  I wanted to find a use for it...I was going to find a use for it!!


Enter the marshmallow!  Able to be perfectly toasted over a flame when there is a flame nearby.  And then why stop at plain marshmallows?  Why not make a few flavors?  Maybe some chocolate or berry flavored ones, or cinnamon, or coffee?  The possibilities were endless!

So I started with some plain vanilla marshmallows.  B loves all things vanilla, so that was a good place to start.  Plus, they're almost identical to store-bought marshmallows, but way more delicious!  Then I started thinking of some other flavors.  I thought about some fruity flavored marshmallows, but didn't know how they'd taste toasted, or even with chocolate and sandwiched between graham crackers.  Then I decided on some chocolate marshmallows.  But I thought that maybe I could come up with another flavor.  Coffee sounded great, so I decided on those.  But then I thought back to a peanut butter and jelly marshmallow I has seen in the past, and - while I thought fruity marshmallows wouldn't work for this - I thought that peanut butter marshmallows with melted chocolate and graham crackers did sound pretty awesome.  So I made a few varieties of marshmallows (1 more than I had planned to make), then bought a few flavors of graham crackers and chocolate bars, and set them up next to the grill for a s'mores making bar!

It was a huge hit!  My favorite was a regular graham cracker-cookies n' cream chocolate bar-coffee marshmallow combination!!!