Travel Keepsake Boxes - Part 2

Oh hey there- remember me? It’s been a few months but I’m back with a new post. Not sure why I took the hiatus. I guess I've just been busy enjoying the summer. As Grace mentioned in her last post, we took a week long trip to Duck, North Carolina. There were 17 of us in one house (14 adults & 3 kids) – I’m surprised we all made it out alive!

This post is a revisit to the Travel Keepsake Boxes I made a few months ago. I had linked up the original post to the Pinterest Challenge hosted by YHL & BowerPower.

I finally got around to fixing up the stencils. I tried a new approach at the suggestion of a comment from Julia.  She suggested using a pencil or pen to outline the stencil and then fill it in with a fine brush.

I did something similar. I found this item at AC Moore that had a pen on one side and a brush on the other.

Using the blank side of the boxes - I tapped the stencils down and used the pen side to draw the outlines.

Then I took the stencils off and used the brush side to fill them in.

Much better right? I think so.

I wish I had thought of this option the first time around! Thanks Julia for the tip!

I did have one snafu. After I finished up the three boxes, I had the genius idea to paint over the original, messed up back side. I wasn't paying attention and on the “Greece” box, I painted over new side with the still wet ink. Whomp Whomp.

Oh well. Now that I know the easy way to stencil it, I can just purchase a new box and make another one. 

Smores Bars

I am excited to be linking up this tasty post to the latest Pinterest Challenge!

Check out all the other links at Young House Love, Bower Power, Red Bird Blue, and Sparkle Meets Pop!



Remember how I mentioned the next book club when I posted about the baked spinach dip in mini bread bowls? Well I was so busy and running around like a nut that week that I didn't have time to bake or cook. I shamefully ran to ShopRite and Target after work to pick up some cheese and crackers and a cute plate and this was just the best I could do:

Keepin it real: sometimes life just gets too busy to bring a homemade goodie to every event...

Pitiful, right? Anyway, I tried to redeem myself with book club last night. I wanted to test out this new Smores Bar pin:

from Sugar Cooking. It looks like Sarah's blog has become inactive, but thankfully this recipe is still up there. Its pretty easy, basically you just make a graham cracker crust dough:

Then layer it up with some Hershey's bars and a jar of Fluff (the original recipe made it clear to use Fluff and not actual marshmallows:

To put the dough on top, I just made a couple balls and flattened them. I laid them on top and then filled in any holes with a little smush of dough. Pop it in the oven at 350 for 30-35 minutes and you are left with this delicious creation:

And all cut up into delicious little cookie bars:

look at those yummy gooey layers!

The Verdict: Not only did they smell amazing while they were baking and cooling, they were absolutely delicious. I was nervous because it almost seemed like there wouldn't be enough graham cracker, but it was fine. I was also afraid they would be a little flat but the dough rose pretty high.

Things to Consider: While its a pretty simple recipe, it doesn't come together really fast. Between the dough mixing and the baking time, it was like an hour for me. Not that an hour is really that long, but its not a quick, throw together and out the door type thing. If you are looking for something a little faster, the smore cups might be a better fit. Also, its only a 8" x 8" square pan, so you might want to make two if its for a big crowd (although they are pretty thick and heavy - a little goes a long way). 


Smore Bars from Sugar Cooking
(originally from Lovin' in the Oven)
my edits in red
Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s) - I used 3.5 regular 1.55oz bars
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) - I used almost an entire small jar

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.