It’s the seventh day of November and we’ve all got to experience the weather change. Early in the week, Dustin and I have faced much cooler temperatures and fortunately, here in Philip, this weekend has been amazing! I pondered after having 70 degree weather this weekend, why did we winterize our house so early? We could had our windows open and turned off the heat. To tell you, this house isn’t the most efficient place to heat. We have been keeping our eye open for a new rental house and have found a few, so there might be a possible move in the next couple months for us.

This brings me to my next pondering question. Why is there such a thing called Daylight Savings Time? It really cramps my style! I appreciate a little light until 7 p.m. and currently it’s 6:50 p.m. and pitch dark. Let me back up, it was dark at 5:00 p.m! That’s just wrong! I’ve always battle with this subject because it really throws off your sleeping schedule and hello, what woman doesn’t like her sleep?!?! Thank goodness I like watching the news every morning because my favorite news station (The Early Show) told me tips to ward of Daylight Savings Time!

Okay, it’s Sunday and I’m not going to let you down. I baked today! Yay! I accomplished my S’more bars today and let’s just say they are spectacular! I’ve had 7 already…well not really but I’m okay with making it my primary diet for the week!

So my third and final pondering question is, why is it unhealthy to eat raw baking dough? I relived my childhood and licked off the beaters from the mixer. It’s just such a sham letting something so good go to waste. I know the health risk but I want to reassure you, I haven’t eaten a whole log of cookie dough from Wal-Mart in years! I think my immune system can handle a little raw egg.

Here’s the delicious recipe that I conquered today:
S’more Bars from the Pioneer Women’s Tasty Kitchen
1 cup Butter
¾ cups White Sugar
¾ cups Brown Sugar, Packed
2 whole Eggs
1 teaspoon Vanilla Extract
2-½ cups All-purpose Flour
1 teaspoon Baking Soda
½ teaspoons Salt
2-½ cups Mini Marshmallows, Divided
1-½ cup Semisweet Chocolate Chips
6 whole Graham Cracker Sheets
4 Tablespoons Butter, Melted
1 whole Milk Chocolate Bar (1.55oz)

1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in 2 cups marshmallows and chocolate chips. Spread into a greased 13-in. x 9-in. x 2-in. baking pan.
3. Combine crumbled graham crackers with melted butter. Sprinkle on top of the cookie dough. Sprinkle on candy bar and remaining 1/2 cup marshmallows. Bake at 350 degrees F for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Note: these do not require refrigeration, but they are easier to cut if chilled.

This is what you’ll get!

So now since you know my pondering questions, I’m still thinking about the Thanksgiving meal that my family is going to feast on. I think it will be based off all Food Network recipes since that’s how Dustin and I like to roll! I don’t have any new recipes in the work so this coming week might come as a surprise for both you and I! Don’t fear, I won’t let you down!

Well I hope you have a wonderful transition with this nasty time change too! On a positive note, enjoy this weather as long as you can. I checked the forecast today and they have chances for snow showers next Monday here. I’m always in the mood to build a snowman in November since I’ve had Christmas fever for awhile now!


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