Campfire Cake

My Girl Scout troop bridged to Juniors this weekend, so I made them a campfire cake. This hard candy recipe from Allrecipes.com was perfect for the flames, but I would at least halve it (maybe even divide by four) for future use - it made a ton! 

S'Mores, Sans Campfire

Do you love S'Mores, but sometimes crave them when a campfire isn't quite convenient?? I found this recipe on Shane's artist friend's (Karin Yamagiwa Madan) recipe blog. I'll just link to her recipe since her detailed instructions are beautifully illustrated with gorgeous photos (much better than mine, above). For the recipe, click right here. You can check out her other blog when you're done drooling over her recipes!

I did substitute 1/4 cup of applesauce of 1/4 c. of the 2 sticks of butter called for in the recipe (and added about 1/2 more graham cracker crumbs and 1/4 cup of wheat germ to make up for the moisture of the applesauce) to improve the health factor of this one! It made for a stickier dough, but was delicious!

Do try to wait until the bars are cool to cut into them... they are worth the wait!! Share with friends!

Mmm... Toasty!

I've been itching to make these for months, and finally road-tested them this past weekend around the campfire. They were delicious, but for roasting they could stand to "set up" a bit more (get harder so leave them out uncovered for a day or so) so that they are not as volatile when molten.

Homemade Vanilla Marshmallows (adapted from recipe posted here on Brownie Points)

2 pkgs. unflavored gelatin softened in 1/4 c. plus 2 Tbs. water and 1 Tbs. pure vanilla extract (in the bowl of your mixer)

Combine in deep, heavy sauce pan and bring to boil with lid on: 1 1/2 c. sugar, 1/4 c. plus 2 Tbs. water, 1/2 c. plus 2 T. corn syrup, and 1/4 tsp. salt

While waiting, line an 8x8-inch pan with parchment paper and spray with oil.

Once hot mixture is boiling, remove lid and clip candy thermometer in pan. Cook without stirring until it reaches soft-ball stage (235-240-degrees F). Remove from heat, and very carefully and slowly, pour hot syrup into gelatin mixture while mixer is on medium-low speed. Once all is added, turn mixer on high and beat for a good eight minutes until light , fluffy and thick. Pour marshmallow fluff into prepared 8x8 pan and let set up for at least 10 hours. Dust with powdered sugar or mix of 1/2 pwd. sugar and 1/2 rice flour and cut with a pizza cutter into 32 squares (or you could make them smaller) . Dip all cut sides in sugar/flour or shake in gallon Ziploc with mixture.

The Brownie Points blog also has variations with flavored marshmallows, etc.