Happy Saturday, everyone!
I have been in a brain fog for the past couple of days. I’ve been pushing through and spending a lot of time on the back end of the blog writing and getting non-creative work done. It’s been one of those weeks where I have so much to accomplish before a deadline that I don’t even know where to start. Taking a deep breath, that’s a good start. Next week, I’ll be heading to Disney World with one of my friends for a few days. It’ll be the perfect trip just to clear out the fog and get my creative waves flowing. I go through emotional moods every time the seasons change, and I bet some of you can relate. Even though I’m excited for holidays, there is something about the darker nights and cold days that bring me down a bit. I’m going to push through because I know this too shall pass and I’ll be back to normal in no time.
I wanted to hop on today and share an easy 3-ingredient dessert idea I made last night. Kyle and I decided to catch a movie, and I made a couple of treats for us to sneak in. Who doesn’t do that? 😉 I don’t know why, but I’ve been craving s’mores for so long. The only problem with s’mores is that they are unbelievably messy, and I can never get the perfect chocolate and marshmallow ratio. I came up with a better way to eat s’mores, and they are soooo dang tasty. They are also gluten free and dairy free! If you are looking for a vegan-friendly option, just find a brand of graham crackers made without honey.
I have been using these Dandies all-natural vanilla marshmallows for years. I think they are 10x better than Kraft jet-puffed marshmallows. They don’t leave that weird dry aftertaste in your mouth. You can find them at most health stores, or on Amazon. I purchased the peppermint ones to add to my hot cocoa this Christmas.
The Schar graham crackers are delicious! Again, I think they’re better than the real-deal brand.
I have been roasting marshmallows on the stovetop since I was in elementary school. I don’t know why my mom let us do this because it’s sort of dangerous, but we did it anyway. To roast the marshmallows, I used a fork and my gas stove. If you don’t have a gas stove or want to put yourself in harm, add the marshmallows to a greased pan and toast them on 400 degrees for 3-4 minutes.
Lily’s extra dark no-sugar-added vegan chocolate is my favorite! They sent me a box of their chocolates, and I was so excited to see this one in there. They make vegan no-sugar-added chocolate chips as well that I like to use.
I added half of the chocolate bar to a microwave-safe bowl and heated it for 45 seconds. I stirred the chocolate with a spoon until it was completely melted. I added about a half tablespoon sized drop onto the cracker and spread it out evenly (leaving the sides.)
I topped the chocolate layer with 4-5 toasted marshmallow pieces.
Allow the chocolate to harden!
These graham crackers can be stored in a container on the counter or in the fridge. If you have a last-minute party to go to, these are perfect! They are allergy-friendly, and you won’t have the messy s’mores aftermath all over your face! I think a white chocolate version of these would be delicious!
Questions for you!
- Toasted marshmallows or plain?
- Have you ever roasted a marshmallow on the stove before?
- What is your favorite 3-ingredient dessert recipe?