Guest Ready Sweetness

hazy smoke sunset over Long’s Peak
blood red sunset due to nearby wildfire
blurred mountain views in RMNP [drone photo by Jeremiah Green]

To say it has been an atypical summer in the mountains is an understatement. Forest fires burning around us since July, ash and haze obscuring mountain outlines, no rain in three months, statewide fire ban, surging global pandemic, and a dearth of guests except for brief visits with children and grandchildren.

rocks and a river

I’m more than ready for next season’s return to normalcy, if it works out that way. By ready, I mean that I have three exceptional recipes to satisfy the sweet tooth of any person or group that drops by, sits around a campfire, or stays overnight.

idle campfire ring [drone photo by Jeremiah Green]

Maddy’s Caramel Bars, Patricia’s Double Chocolate Brownies with Sea Salt, and Jean’s S’mores Bars are an unbeatable threesome. Any one, or all of them, is a winner for chewable bites of sweetness cut from a 9×13 inch-baking pan. 

As all great passed-on recipes should be, these come from encounters and stories about friends.

Last summer’s road trip to Maddy and Cabby’s cabin on the Methow River [A Guest Room Under the Porch] in Washington State was the beginning. Maddy is a great cook and hostess. Their log cabin home, with overflow teepees and tents, is a revolving door of family and friends. She offered us her always-on-the-counter pan of caramel bars and said, “Try these. People love them! They are my go-to staple for company all summer long.” We sampled and agreed. Caramel bars with chocolate chips and pecans were prepared over and over for our own late season guests, with rave reviews.

caramel bars in the pan

Patricia, whom I have written about in several adventures, Cocoa Cake With My Curry, Please, Sunshine on the Back of Your Knees] came to Colorado in August. She rented a cabin bordering on the National Park just down the road from us. The double chocolate brownies she brought to our front porch table originated from a friend of hers in Wisconsin. Richly chewy with a bit of texture from chocolate chips inside, these brownies are for every chocoholic. I switched out the garnish of powdered sugar from the original recipe for flaky sea salt sprinkled over the top. Et maintenant ç’est plus délicieux. Chocolate and salt can’t be beat. Except by caramel and salt, or almost anything with salt. 

double chocolate brownies with flakes of sea salt

The last recipe came onto the scene this summer because of the harsh no burn season. We invited neighbors for a social-distanced outdoor cookout around the fire ring. S’mores were requested for dessert. Except a campfire couldn’t be legally lit with the restrictive ban. Our friend, Jean, came bearing S’mores Bars baked in the oven and cut into bite-sized squares. These are better than actual s’mores, which typically feature marshmallows charred black over red-hot coals. 

With baked s’mores you can revisit the original in one chewy, not overly sweet bite of mini marshmallow and chocolate chip cookie dough over a graham cracker crust. There is even melted chocolate on top to lick off fingers. You might decide you want “s’more” to give it a true taste test. I substituted dark chocolate for traditional milk chocolate. [S’more better.]

baked s’mores

I’m anticipating the return of a next summer’s season of sequential guests. This winter as I drink coffee and sit by the picture window with the wide angle view of Long’s Peak, I will muse about daily summer afternoon rainstorms followed by rainbows, campfires by sunrise, sunset, or moonrise, and baking pans full of dessert bars to sweeten everything that happens in between.

CARAMEL BARS  [Maddy Hewitt]

First Layer:

  • 1 C melted butter
  • 1 ¾ C flour
  • 1 2/3 C oats
  • 1 ¼ C brown sugar
  • 1 ¼ tsp baking soda

Combine dry ingredients in a bowl. Pour melted butter over and mix in. Reserve ¼ of the mixture for topping. Pat the rest into bottom of a 9 x 13 inch baking pan. Bake 15 min. at 350 F. Cool 5-10 min.

Second Layer:

  • 1 bag Kraft Caramels
  • 3 ½ Tbs butter
  • 3 Tbs cream 

Melt all together, SLOWLY, in cast iron skillet over low heat. Stir constantly. When melted, pour over cooled crust.

Third Layer:

  • 1 C semi sweet chocolate chips
  • ¼ to ½ C pecan pieces

Mix together and sprinkle over caramel layer

Fourth Layer:

  • Using reserved crust mixture, sprinkle over the top of chips and pecans

Bake 10 min. more at 350 F. Allow to cool completely before cutting. Store in tins. Freezes well.

DOUBLE CHOCOLATE BROWNIES WITH SEA SALT FLAKES  [Patricia Green-Sotos]

  • 4 oz. unsweetened chocolate
  • 1 C butter
  • 2 C granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 C flour
  • 12 oz semi-sweet chocolate chips
  • 1 ½ C miniature marshmallows
  • Flaky sea salt crystals 
ingredients for brownies with sea salt [instead of powdered sugar]

Melt chocolate and butter slowly in a saucepan over low heat. When melted, add sugar and set aside to cool slightly. Beat in eggs, one at a time. Stir in vanilla and flour. Mix well. Fold in chips and marshmallows.

Bake in a parchment paper lined 9 x 13 baking pan [or grease the pan] for 30-35 minutes at 350 F. Top may be bubbly. Don’t overcook. Sprinkle with sea salt flakes and cool completely before cutting. Store in tins or plastic ware. Freezes great.

S’MORES BARS  [Jean Adam]

Crust:

  • 1 ½ sleeves graham crackers, crushed with rolling pin in zip-loc bag
  • 2/3 C melted butter
  • 1/3 C granulated sugar

Mix together and press into bottom of 9×13” pan lined with parchment paper. Bake 7 min at 350 F. Cool slightly.

Cookie Top:

  • 1 C butter softened to room temperature
  • ¾ C brown sugar
  • ¾ C white sugar
  • 1 tsp vanilla

Cream together. Add: 

  • 2 eggs

Stir in:

  • 2 ¼ C flour
  • 1 tsp salt
  • 1 tsp baking soda

Mix in:

  • 1 C semi-sweet chocolate chips
  • 2 ½ C mini marshmallows

Drop by large spoonfuls of dough carefully over crust and press into graham crackers without disturbing the layer underneath. Bake 15 min at 350 F or until golden brown on top. Quickly remove from oven and cover the top with broken pieces of Hershey’s dark chocolate bars. [2 large ones or 3 small]

Return to oven until chocolate melts ~ 3-5 min. Don’t overcook or let the top get too brown.

place broken chocolate bars over baked cookie dough layer
heat in oven just until melted

Cool completely before lifting parchment out of pan and cutting into small squares.

Refrigerate to slightly harden. Freezes well.

Summer’s End…

“It was now one of those moments when nothing remains but an opening in the sky and a story–and maybe something of a poem.” –Norman MacLean

9 thoughts on “Guest Ready Sweetness

  1. These yummy treats might just get me in the kitchen for more than clean up after the ‘real’ cook is done:)
    Grandkids are simpy gorgeous. I know you enjoyed them immensely! Hugs to you and Mark.

    Like

  2. As usual, your photographs are beautiful! And wonderful pics of you with your grandkids. Such a treasure! Thank you for the recipes! I have been waiting patiently for this post with these recipes as I have tasted all of them at your mountain home. DE-LISH!

    Liked by 2 people

  3. Yes, the brownie chocolate bars are Tony the Tiger Gr-r-reat! They should be named “death by chocolate.” They look labor intensive to make but definitely melt-in-your-mouth delightful to eat.

    Liked by 1 person

    • Marilyn, Not labor intensive at all. Think of it as a meditation to family and friends who love a not-from-the-box creation. It’s like brushing your teeth or wiping crumbs from the countertop––the end result is sweeter than not doing it. Baking is like that too.

      Liked by 1 person

  4. What beautiful family photos taken in a magnificently beautiful part of the world! I’m so happy that you are finding joy as, like all of us, you navigate your way through these challenging times.
    A big hug to Mark and you,
    Aaron and Maja

    Liked by 1 person

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