S’mores Clusters

 

S’mores were one of my favorite things as a kid. All I have to do is think of them, and I can hear a crackling fire, smell the wood smoke, and taste the singed marshmallows. I was thinking about them the other day, and wondering if I couldn’t treat them in a different type of way, making them easier and less messy, without compromising the taste. These simple clusters did the trick. There’s nothing to putting them together, the kids will certainly enjoy helping, and you can have that wonderful taste of summer at any time of the year.S’mores Clusters

1½ c. semisweet chocolate chips
½ c. white chocolate chips
½ c. broken graham crackers
2/3 c. miniature marshmallows*

Cover a cookie sheet with parchment paper (or a Silpat). 

Place both kinds of chips into a microwave safe bowl, and microwave in intervals, stirring after each 30 seconds. I found it took me one minute and 30 seconds to melt them into smooth chocolate.

When chocolate has melted, stir in graham crackers and marshmallows.  Drop onto your parchment paper, and allow a couple of hours to firm. If you’re in a rush, you can place them in the refrigerator for about 20 minutes.  

 * If you’re feeling ambitious, you can spread the marshmallows out onto a foil-lined cookie sheet, and singe them with a kitchen torch in the same way in which you would caramelize sugar on top of crème brûlée. This would make them more authentic, but it’s also more work.

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Cinnamon Stick Place Cards

Last week I posted a link to one of Sweet Paul’s projects on this blog's Facebook page (Click here to become a follower.), this one to make place cards using cinnamon sticks. I thought it was such a cute and simple idea that I decided to try it for my next tablescape. It was incredibly easy, looked suitably autumnal and rustic, and scented the table with wonderful spicy cinnamon.

I printed out names on tan cardstock using one of my favorite fonts, Two Peas Mr. Giggles, cut them out with a paper cutter, and carefully stuck them down into the splits in the cinnamon sticks. In a couple of cases, I added a bit of glue (my favorite all-purpose glue is Fabri-Fix), and they worked out very well.

For the future, I would recommend Melissa’s Canella sticks. They are a bit more loosely coiled, and would take well to this kind of treatment.

This is a great craft to do with kids because it’s simple, easy, and makes them a part of your special meal. If you are a Cub Scout den mother or Girl Scout leader preparing for a banquet, this would be a wonderful project in which to get your scouts involved.

This post contains affiliate links.

S'mores Pie

 

 When No. 1 son comes to visit and help out here at the O-P abode (he is a SUPERB pantry organizer), he knows he’s always going to get something wonderful to eat.  I’ll show you the main dish tomorrow, but today, you have to get a look at this delicious dessert.  As I’ve done in the past, I continue to sing the praises of The Back in the Day Bakery Cookbook.  I have yet to try a recipe from this book that isn‘t absolutely fantastic.  If I ever want to see any member of my family, all I have to do is say the magic word, “pie” and they come running.  This pie was so yummy as to make their eyes roll back in their heads.  The meringue is extra special and unlike anything I've tasted before; it truly does taste like marshmallow. No. 2 son, between gobbled bites, wanted to know just how I managed to get marshmallow fluff to form into peaks like this.  Magic.

Serve this to your family, and you'll be crowned queen!

S'mores Pie

Ingredients: 
5 large egg yolks
6 tbsp. sugar
3 tbsp. cornstarch, sifted
¼ tsp. fine sea salt
2 cups whole milk
1 tsp. pure vanilla extract
7 oz. bittersweet chocolate, melted
2 ½ tbsp. unsalted butter, cut into cubes, at room temperature
1 Graham Cracker Crust, prebaked

For the marshmallow topping:
6 large egg whites
½ tsp. cream of tartar
1 ½ cups sugar
1 tsp. pure vanilla extract

Preparation:
To make the filling: Whisk the egg yolks, sugar, cornstarch, and salt together in a heatproof bowl until thick and pale in color. Set aside.

In a medium saucepan, bring the milk to a gentle boil. Whisk about ½ cup of the hot milk into the egg yolks to temper them, so they won’t curdle, then, continuing to whisk, add the remainder of the milk in a steady stream.

Set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook the egg-milk mixture, whisking constantly, until thick and glossy, 5 to 7 minutes. (I found that this took closer to 10 minutes.)

Remove the bowl from the heat and whisk in the vanilla and melted chocolate until well combined. Let the filling mixture sit for 2 minutes to cool slightly, then whisk in the butter until the custard is smooth and silky. Place a piece of plastic wrap directly on top of the chocolate filling so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.

When the filling has cooled, pour it into the prepared crust. Cover the pie with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight.

To make the marshmallow topping: Put the egg whites, cream of tartar, and sugar in a large heatproof bowl, set the bowl over a medium saucepan of simmering water (do not let the bottom of the bowl touch the water), and whisk constantly until the sugar is completely dissolved and the egg whites are warm to the touch, 3 to 4 minutes. The mixture will appear pale and opaque. Rub a little of the mixture between your fingers to make sure the sugar is completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (or leave in the same bowl if using a handheld mixture). Add the vanilla and, starting on low speed, whip the egg whites, gradually increasing the speed to high, until the marshmallow topping is glossy and forms stiff peaks, 5 to 7 minutes.

Fill a pastry bag fitted with a large plain tip with the marshmallow topping and pipe it over the entire surface of the pie, making sure it touches the crust all around. Then loosely pile the rest of the marshmallow topping on top and use a spatula to spread it in big, luscious swirls. (If you don’t have a pastry bag, you can do both steps using a spatula.) Toast the topping lightly with a kitchen blowtorch (if desired).

The pie is best served the same day, but it can be covered with plastic wrap and refrigerate for up to 3 days.

This post is linked to: 

On the Menu Monday

 Totally Tasty Tuesdays

Try a New Recipe Tuesday

Foodie Friday

Turn Newspapers into Logs for Winter Fires

We recycle.  Bottles, cans, paper, plastics, glass, newspapers, I even toss eggshells and coffee grounds into the garden.  It has made a difference. We have been amazed at how much we've lessened our trash output around here, and like to think that we're doing something positive for the environment at the same time.

When fall hits (it's October!), things change a bit.  No longer do I toss newspapers into the recycling bin, but through the use of this wonderful little newspaper rolling tool, I turn them into logs for the fireplace.  If you've ever struggled to get a fire going in your wood burning fireplace or wood stove (we have both), this will end that.  These newspaper logs make great fire starters.  Stack them up with the logs and you'll get a wonderful blaze going with just one strike of the match.  It's a great family project -- kids will beg you to try their hand at it -- with a most practical outcome. One caveat: Use only newspaper pages.  Any shiny pictures, flyers, or magazines can release toxins into the air when burned (this is also a good practice for those of you who simply crumble newspapers under the grate to start a fire).

It's very easy to use.  Fold the top of the newspaper over about 3/4" when you slip it into the rod, this gives it more of a grip so it's less likely to come out when you're rolling up your newspaper log.  Roll it up slowly and tightly to the size you desire.  I generally make a variety of sizes so I'll have what I need for any size fire.  Once you achieve the desired size, tie it up and then slip your newspaper log off of the rod.  I keep mine in a terra cotta garden pot on the hearth.

My log roller was a gift from a friend, but you can also find them on Amazon.

Metamorphosis Monday-BNOTP
 Brag Monday-The Graphics Fairy
Motivate Me Monday-Keeping it Simple
Amaze Me Monday-Dittle Dattle
Thrifty Thursday-Tales from Bloggeritaville
100 Ideas Under $100-Beyond the Picket Fence
 Show and Tell Saturday-Be Different Act Normal
Flashback Friday

St. Patrick's Day Postmarks

Photo by Kristin Krause. 

In the same way that I encouraged you to romanticize your Valentines with special cancellations in this post, the same can be done for your St. Patrick's Day cards.  Don't send cards?  Well, now is the time to start!  Inexpensive packages of cards are available at grocery stores, drugstores, department stores, or, of course, you could make your own.  No time to make your own?  St. Patrick, MO will sign your name, address them, and send them out for you all with a special postmark and cachet!

Pictured above is the card I sent out in 2009, complete with enclosure, decorated envelope, and the St. Patrick, MO postmark. Below is the postmark they offered in 2010, and the one that will be on envelopes this year.

From the St. Patrick, MO website:

The Shrine of Saint Patrick will sell a specially designed envelope with a greeting card inside. The commemorative envelope has a Celtic cross. The greeting card has a photo of St. Patrick and an Irish verse. The envelope sells for $1.00 which includes the envelope, first class postage, pictorial cancellation, a St Patrick's Day greeting card and the shamrock cachet (designed Fr Francis O'Duignan in 1936). 

Church volunteers will address the envelope, write the sender's return address, sign the card with the sender's name, and mail on the day in March you specify, if you request it. The envelope can be mailed only on the day listed on the postmark unless it is mailed under separate cover. St Patrick's greetings sent out on his anniversary from his name city changes an ordinary envelope into a collector's item.

Please make all checks or money orders payable to the Shrine of St Patrick as all proceeds go to the Shrine. A different envelope, card and postmark are offered every year.

The Shrine of St Patrick has 7 postcards:

St Patrick stained glass window

St Patrick Statue (outside)

St Patrick Statue (inside)

Shrine of St. Patrick in summer

Shrine of St. Patrick in Winter

Greetings from St Patrick

Shrine of St. Patrick 

The Shrine postcards may be addressed, stamped and mailed for you by Shrine volunteers for $.50 cents each. An unstamped postcard sells for $.25 cents. Please choose by name.

A pictorial cancellation will be available at the St Patrick, Missouri Post Office March 1 - 30, 2011. The date changes daily. A heart with Celtic design and "Happy St Patrick's Day Station March 1 - 30, 2011, St. Patrick, MO" will be on the cancellation. There is no charge for the cancellation. Stamped, self-addressed envelopes requesting the special pictorial cancellation may be sent to: Postmaster, St. Patrick, Missouri 63466 USA.

Any day between March 1 and March 30 can be placed on your pictorial cancellation and your envelope mailed that day. Please specify your mailing date. Customers who want their envelope returned under protected cover should include a large, stamped, self-addressed envelope. If you want the shamrock cachet on your envelope, please mail to; Shrine of St Patrick, Attn: Pictorial Cancellation, Box 34, St Patrick, Missouri 63466 USA.

Would you like your St Patrick's Day cards to be mailed from St Patrick, Missouri?

If you prefer to send your own cards for the pictorial cancellation from the St Patrick, Missouri Post Office,  it is available March 1 - 30, 2011. The date changes daily. A heart with Celtic design and "Happy St Patrick's Day Station March 1 - 30, 2011, St. Patrick, MO" will be on the cancellation. There is no charge for the cancellation. Stamped, self-addressed envelopes requesting the special pictorial cancellation may be sent to: Postmaster, St. Patrick, Missouri 63466 USA. 

Other post offices also take part in St. Pat's cancellations (I try to get a different one every year).  Package up your sealed, addressed, and stamped cards and mail them to: Postmaster at the city of your choice from the list below.

Clover, SC 29710

Clover, VA 24534

Erin, NY 14838

Erin, TN 37061

Green, KS 67447

Green, OH 44232

Ireland, IN 47545

Ireland, WV 26376

Limerick, ME 04048

Saint Patrick, MO 63466

Shamrock, OK 74068

Shamrock, TX 79079

I've been doing this for years and it's a lot of fun to see what will come back stamped on your envelope.  The postmarks are generally, without fail, in green, and sometimes the additional stampingsare rather lavish and can be found on both the front and back of the envelope.  This is a great project for kids who can mail a card to themselves, and wait with great anticipation to see what they get back, and for Girl and Boy Scouts  (I wish I'd have known about it when I was a Den Mother!) as it teaches them a bit about the history of the holiday, a bit of geography of the US, and the pure joy in getting something personal in the mail.

An Old Irish Blessing
May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!

This post is linked to:

Feed the Birds - A Recipe for Wild Bird Suet

This Northern Flicker absolutely delighted us with his appearance at the suet feeder.

Today's post is for the birds.  Literally.  Instead of offering up a recipe to feed you and your family, here is one to help our feathered friends have an easier time surviving winter.  When the weather turns cold and insects that are there for the taking during the summer are no longer available, the birds often struggle to find enough food.  Supplementing their diet with suet will make them happy, healthy, and keep them warm during the winter months.

As snowflakes begin to fall, a Carolina Wren surveys the scene.

Buying commercial suet cakes is a fine idea, but if you want to experiment on your own, here is a fairly basic, easy recipe that the birds will love.  This is also a great, hands-on project for the kids, and a way to teach them about nature and the importance of their part in helping to sustain it.

FRUIT & NUT SUET

8 ounces lard

1/2 cup chunky peanut butter

3 pieces sandwich bread, crumbled

1/4 cup flour

1/4 cup cornmeal

1/8 cup sugar

1/2 cup chopped apple

1/2 cup assorted fruits (raisins, craisins, dried cherries, dried berries, etc.)

1/2 cup assorted seeds

Melt lard with peanut butter in a large pan over low heat.  When melted together, remove from heat and stir in flour, cornmeal, and sugar.  Add apple, fruits, bread and seeds.  Add more crumbled bread if the mixture is too liquid.  You want to get the mixture to the point where the bread is absorbing all of the liquid and it becomes thick.  Scoop the homemade wild bird suet into a large loaf pan.  Refrigerate overnight.  Slice as needed to place in your suet feeder while keeping the remaining suet refrigerated.

If you already use commercial suet, save the plastic container that it comes in and use this as a mold.  It works perfectly and will fit quite nicely into your feeder.  The birds will love you, and put on an active and colorful show all winter.  This minimal amount of effort will reward you all season long.

This mixture attracts the following birds:

Downy woodpecker

Tufted titmouse

White-breasted nuthatch

Black-capped chickadee

Carolina wren

Cardinal

Bluebird

and, much to our delight, the Northern Flicker

The very persistent Northern Flicker.

Feathers left behind.

For more information on birds, I recommend this excellent field guide.

This is linked to Hearth and Soul blog hop and Good Life Wednesdays.