|Cliff Lede Winery in Napa Valley|
|Golden Gate Bridge|
Family time (don't ask where I got the blonde hair)
|Cheering NC State on in the Belk Bowl|
|Never heard of these until I got to San Fran, they are ice|
cream sandwiches made with oatmeal cookies, mmm mmm
recipe adapted from: Picky Palate
for the cake mix:
1 c. butter, softened
1 1/2 c. sugar
2 1/4 c. all-purpose flour
1 tsp salt
3 1/2 tsp baking powder
1 tsp vanilla
4 1/2 full graham crackers
10 oz bag of white chocolate chips
2 cups of marshmallows (I used regular size cut into chunks)
1/ 2 c. sweet condensed milk
Preheat the oven to 350°F.
Line an 8x8 inch pan with aluminum foil, this will save you a lot of clean-up time. Grease the aluminum foil lined pan.
Cream butter and sugar together until smooth. In a separate bowl, stir together flour, salt and baking powder until combined. Add flour mixture to the butter mixture and stir until combined. Add in vanilla and egg and mix until a dough forms. Press half the cake dough into the bottom of the pan. Layer with graham crackers, white chocolate chips then marshmallows. Top with remaining cake dough and press down evenly. Drizzle sweet condensed milk over top and bake for 28-30 minutes or until golden brown on top. Remove from oven and let cool for 5 minutes and then run a knife around the edge of the pan to loosen the sticky marshmallow. Let cool completely and then remove bars from pan with foil edges. Cut into squares and serve.