S'mores Bars

These s'mores bars are ooey, gooey good!

I came across this recipe last summer, and it has become a favorite of everyone, especially my father-in-law! On our trip to New Hampshire this year, I knew these would have to be on the menu. This is basically a recipe for chocolate chip cookies, with graham cracker bottoms and topped with Hershey's chocolate bars. The recipe is below... they're super simple to make!

S'mores Bars

recipe adapted from: The Girl Who Ate Everything

Ingredients:8 Tbsps unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
½ tsp  salt
1½ tsp. cinnamon
2 ½ cups flour
3/4 cup semi-sweet mini chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
2 packages graham crackers, broken into squares

Instructions:
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with both sugars until light and fluffy. Add the eggs, one at a time, and vanilla.


Add the flour mixture to the butter mixture and combine on low speed.

Fold in the mini chocolate chips and marshmallows. 

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 12x17 cookie sheet, and that worked pretty well. 

Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to break the graham cracker squares into smaller rectangles, depending on the size of your pan.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. They don't have to be perfect, or centered on each graham square, as they bake they will all run together anyway!

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.  For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Bump Update- Is there room in there?

30 weeks, 6 days

We FINALLY finished all of the big projects for the nursery this weekend! The only thing left is some decorating, storage solutions and an ottoman that we're refurbishing. I hope to have an update for the blog in a few weeks!

BELLY BUMP: It is growing every day. Every day I become more uncomfortable and less able to move. Everleigh is moving ALOT, and her movements are much stronger and more forceful... she spent most of her Saturday with a hand or foot in my right ribcage. I can't image the next nine weeks and the discomfort I will finally share with all Mommas.

CRAVINGS: I am back to craving KRAFT blue box. I just get so much comfort and joy out of eating it...especially the first bite! I also was craving belgian chocolate milkshakes and bolognese sauce in the last couple of weeks.

MORNING SICKNESS: Interestingly enough... my "morning sickness" has somewhat returned. However, as before, it is more like mid-morning, afternoon sickness. It only lasts for a very short period of time and is usually cured by eating something. It's also much more tolerable than it was in the first trimester.

Only 9 weeks left... I can barely believe it! I am so excited to meet our little girl!

Yo-Yo Pillow How-To

I posted a picture of this project a few weeks ago on instagram while I was making it. It's a Yo-Yo Pillow I made for Everleigh's nursery. I saw something similar on Etsy and of course, decided to try and make my own!

Let my try and show you how...

Belgian Chocolate Milkshakes

This recipe was inspired by a milkshake I had while visiting the Philadelphia Premium Outlets one sunny shopping day at the beginning of summer.

It was approaching lunchtime (11:15am) and I was getting hungry, when I came upon Haagen Dazs in my travels. I decided to stop in and see what they had to fill my desire for something sweet. The posters hanging in the window were quite alluring to a newly pregnant lady.

Once upon a time, milkshakes grossed me out... they still do if they're really thin. YUCK. I usually only stick to McDonald's shakes, but decided I would give Haagen Dazs a try. The cool part was that you can pick any flavors you wanted! This may be common knowledge to most other people... but I am new to the milkshake world. I decided to choose Cookies and Cream and Belgian Chocolate. It was TO DIE FOR! Absolutely delicious... with the small flecks of belgian chocolate, and the mixture of vanilla and chocolate was perfect (I don't like my chocolate shakes too chocolatey).

I was craving one a few weeks ago, but didn't feel like driving the 30 minutes to the outlets. So, I decided to make my own. I happen to know that Target carries a Belgian Chocolate ice cream by Archer Farms that is yummy. I prefer the version that is mixed with Madagascar Vanilla Bean, but they didn't have that on this particular evening. So, I just bought two half gallons. One of Belgian Chocolate and one of Cookies and Cream and came home and made my own!

Check out the recipe below:

Dense Triple Chocolate Cake SUNDAE

So, do you remember that Dense Triple Chocolate Cake recipe I posted a few weeks ago? Well, do you remember me mentioning that I would post, in a few weeks, my favorite way to eat it? That time has come! My most absolute favorite way to eat this cake is as a sundae! How delicious does that look! Read more below for how to make your own!

Here's what you'll need to make your own:

A Few of my Favorite Pinterest Finds... Reduce, Reuse, Recycle!

There are just such amazing ideas on Pinterest, every once in awhile, I like to pass along the brilliant ideas that I find in my travels! The theme for this pose is Reduce, Reuse, Recycle. How to take ordinary everyday items, that may be trashed, and use them in new and creative ways!

Paint chips and frame as a "whiteboard" calendar

toilet paper roll as accord wrangler

egg carton used as mini cupcake carrier

pringles can used as cookie canister gifts

mason jars used as cupcake wrapper storage

getting wax out of old candle jars for reuse

CD case as a bagel carrier

crayon nibs melted into new crayons

old headboard used as a towel rack

New Design at Elizabeth Lou & Company's Shop!

For those of you who also follow my Facebook page, you may recall a couple of weeks ago me getting your opinions on interchangeable headbands for Elizabeth Lou & Company's shop. I love designing new accessories for little ones, but I know how fast they grow and a once loved headband is quickly outgrown, especially if it was made for an infant.

So, I decided to experiment with different ways to make the headbands interchangeable. Not only will you be able to now, wear your favorite embellishment on your little ones {or you!} as they get older, but you will also have the ability to change the headband to any color or material you desire. I am super excited to introduce to you, the new line of interchangeable headbands at Elizabeth Lou & Company!

Below is an example of some of the designs I have worked on recently that will be available in my shop shortly. We will be away this afternoon, but I hope to start posting them this evening!

Chocolate Pudding Ice Cream

For those of you who frequented Coldstone Creamery a couple of summers ago, you may remember seeing Jell-O Pudding Ice Cream- for those of you who were too skeptical to try- you missed out! Big time!! It is my absolute favorite chocolate ice cream (although Archer Farms Belgian Chocolate is a close second- you can find it at Target)! It is so dense and smooth, it melts in your mouth beautifully!

I searched online for a recipe and couldn't quite find one I liked, so I made up the one below and it is TO DIE FOR! I usually mix in mini chocolate chips and crushed Oreos, but you can use whatever mix-ins you like.

 Chocolate Pudding Ice Cream
1 c. skim milk
1/2 c. sugar
1 (3.4oz package) Chocolate Fudge Pudding (Instant)
2 c. whipping cream or heavy cream
1 tsp. vanilla

Whisk all ingredients together. Chill for two hours. Turn on ice cream maker and pour mixture into machine while still moving. Process for 15-20 minutes. Add mix-ins during the last 5 minutes.

I usually just throw the mix-ins in, but I'd guesstimate that I use about 1/2- 3/4 c. mini chocolate chips and the same amount of crushed Oreos. As they start to mix into the ice cream, you'll have a better idea of if you want more or less.

I also have made this ice cream with a mixture of different milks and creams. I find that if you have a lower fat content in one, you want to have a higher content in the other. I have used skim milk and light cream which made the ice cream much less smooth- it got a bit like ice crystals, which completely defeats the purpose of adding the pudding I think!