My son graduated from Preschool this week. Parents had to sign up beforehand to bring food for the reception. I signed up to bring one dessert and one plate of cookies/brownies. I decided to bring extra so that David could have more treats to enjoy. Because of his peanut allergy, I couldn't let him eat other desserts (with unknown ingredients). When he had his Christmas program, I brought a plate of his favorite cookies. He was thrilled until we got to the reception and saw all of the other kids getting lots of goodies. He said it "wasn't fair" that he didn't get as much dessert. This time, I wanted to give him every opportunity to celebrate without feeling like he had less. I tried out two new recipes. I rarely bring a dish somewhere the first time I try a recipe. The two new recipes were too good not to share.
Here's the spread.
Snickeroos, Chocolate Chip cookies, and Oreos
S'more Snack Cake
Out of all of that, I came home with 1 piece of cake left. It was all a hit!
This recipe is from Food Allergy Mama
(Dairy, Egg, and Nut Free)
Yields: About 36 squares
1 cup dark corn syrup
1 cup granulated sugar
1 (15-ounce) container creamy soy nut butter (I substituted Sunbutter)
6 cups crisped rice cereal
2 cups dairy-free chocolate chips
Spray a 13×9×2-inch baking pan generously with dairy-free baking spray. Set aside.
In a medium saucepan, simmer syrup and sugar together until sugar is dissolved. Remove from heat and stir in soy nut butter until thoroughly mixed. In a large bowl, combine cereal and soy nut butter mixture, and press into prepared baking dish using a rubber spatula.
Place chocolate chips into microwavable dish, and heat on high 45 to 60 seconds, or until melted. Using an offset spatula, spread melted chocolate over the cereal mixture. Let mixture cool completely at room temperature, and cut into small 1-inch squares.
S'more Snack Cake
1 cup all purpose flour (I substituted cake flour - use 1 cup + 2 tablespoons)
2 cups graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup firmly packed brown sugar
1/2 cup shortening
1 cup milk
1 cup miniature semi-sweet chocolate chips (I used regular size Guittard Chocolate chips)
1 (7 oz) jar (1 1/2 cups) marshmallow creme
Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. In medium bowl, combine flour, graham cracker crumbs, baking powder, baking soda, and salt; mix well. Set aside.
In large bowl, beat brown sugar, shortening and eggs until well blended. Add dry ingredients and milk; mix at low speed until well blended. Beat at medium speed 1 minute. Stir in 2/3 cup of the chocolate chips. Spread batter evenly in greased and floured pan.
Bake at 350 degrees F. for 25 to 35 minutes until toothpick inserted in the center comes out clean. Cool 15 minutes.
Meanwhile, melt remaining 1/3 cup chocolate chips in small saucepan over low heat. Spoon teaspoonfuls of marshmallows creme onto top of warm cake; carefully spread with knife dipped in hot water. Drizzle with melted chocolate and swirl chocolate through marshmallow creme to marble. (Don't refer to my picture for this! I didn't take time to marble. I mean, I didn't have a clue how to make it pretty.) Cool Completely.
Let me know if you want my chocolate chip recipe. In my opinion, it is the best one around.
David did a great job at his graduation ceremony.
For the reception, I put David's desserts in a Tupperware container and hid it in the kitchen during the program. When we got to the reception, I got out his goodies. He had more than he could eat.
Here's David and his proud Momma.