Fast and Easy Dessert: Pound Cake S'mores

Photo from Family Features

From Denny:  Want something fast and easy to serve for a family dessert or unexpected guests that drop by for a visit?  This is a simple one from Sara Lee.  It involves a prepared pound cake of your choice.

FYI, pound cake, even one made from scratch, freezes well so it's easy to have on hand for a last minute dessert.  When I make a pound cake I slice it when cooled and then freeze the slices separately so I'm ready to go for whatever portions are needed.

For the lovely melted gooeyness of the S'mores genre, add some miniature chocolate chips of your choice.  We like the dark 60 percent Ghiradelli chips at our house because it has less sugar and a far superior chocolate taste.

Then add some miniature marshmallows.  I'm not a marshmallow gourmet so you are on your own for a great brand on this one. :)

This recipe calls for chopped peanuts but you can substitute walnuts, pecans, almonds or macadamias to enjoy just as much.  Since we live in Louisiana we prefer the local fresh pecans found at the farmers' markets.  I'm of the opinion that for great taste pecans - or walnuts - and chocolate pair better than peanuts and chocolate.  And you don't have to be concerned about who might have peanut allergies so everyone can enjoy this easy dessert!

Recipe: Smores Chocolate Brownies

From Denny: The weather is heating up and because nearly everyone is watching their budget, family vacations will be low-key this summer and maybe a retro return to camping in a state park. The first camp food that comes to mind are those gooey Girl Scout S'mores! Definitely kid food but adults like to indulge once in a while on the sly...

From Food Network comes this recipe, enjoy those fond childhood memories and share them with a favorite child!


S'more Brownies

Prep Time: 20 min
Inactive Prep Time: hr min
Cook Time: 1 hr 0 min
Level: Easy
Serves: about 12 (2-inch) squares


Ingredients Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows


Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl.

Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

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