Release and recalibrate with me through Meditation, Yoga & Sound at @yogasquaredstudio in Old Town Tustin for a Soulful All Levels Flow. #rebalance #flow #selfcare
Thursday December 7th at 5:00pm
Saturday, December 9th at 7:00am
See you on mat,
See you on the mat!
To register visit http://www.greatparkneighborhoods.com/news-and-events/event/yoga-mala
S’mores Frosted Crispy Bars
Delightful Caramel Bars
TOTAL TIME: Prep: 15 min. + cooling
1/4 cup butter, cubed
1 package (10-1/2 ounces) miniature marshmallows
6 cups Rice Krispies
1-1/2 cups Girl Scout Thanks-A-Lot®, crushed
1 cup milk chocolate chips
3/4 cup butter, softened
1 cup confectioners’ sugar
1 jar (7 ounces) marshmallow creme
1/4 cup crushed Girl Scout Thanks-A-Lot®
2 milk chocolate candy bars (1.55 ounces each)
In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed Girl Scout Thanks-A-Lot®. Fold in chocolate chips. Press into a greased 13×9-in. baking pan. Cool to room temperature.
For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed Girl Scout Thanks-A-Lot® over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar. Yield: 2 dozen.
S’mores Ice Cream
Lemon Shortbread Cheesecake
TOTAL TIME: Prep: 40 min. + freezing
1-1/2 cups whole milk
1-1/2 cups heavy whipping cream
1/4 cup marshmallow ice cream topping
1/4 teaspoon salt
2 cups miniature marshmallows
10 Girl Scout Thanks-A-Lot cookies, coarsely chopped, divided
Preheat broiler. In a large bowl, whisk milk, cream, marshmallow topping and salt until blended. Arrange marshmallows in a single layer in a nonstick foil-lined 15x10x1-in. baking pan. Broil 5-6 in. from heat 20-40 seconds or until golden brown. Cool slightly; freeze while processing ice cream.
Meanwhile, fill cylinder of ice cream maker no more than two-thirds full. Freeze milk mixture according to manufacturer’s directions, adding half of each of the chopped Thanks-A-Lot cookies and toasted marshmallows during the last 5 minutes of processing. (Ice cream maker may be very full.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Serve with remaining Thanks-A-Lot cookies and toasted marshmallows. Yield: 2 quarts. Makes: 16 servings.
S’mores Peanut Butter Pudgy Pie
Nutty Caramel Turtles
TOTAL TIME: Prep/Total Time: 10 min.
2 slices cinnamon bread
2 tablespoons Nutella
1 Girl Scout Peanut Butter Patties® / Tagalongs®, crumbled
1 tablespoon miniature marshmallows
Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with crumbled Girl Scout Peanut Butter Patties® / Tagalongs® and marshmallows. Top with remaining bread slice. Close iron.
Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally. Yield: 1 serving.
S’mores Summertime Cheesecake
Shortbread Fudge Tiramisu
TOTAL TIME: Prep: 30 min. + chilling Bake: 1-1/4 hours + cooling
1 cup Girl Scout Shortbread / Trefoils®, crushed
1 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
1 package (11-1/2 ounces) milk chocolate chips
1 can (12 ounces) evaporated milk, divided
3 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
2 tablespoons cornstarch
1 teaspoon vanilla extract
3 eggs, lightly beaten
2-1/2 cups miniature marshmallows
Preheat oven to 325°. In a small bowl, mix Girl Scout Shortbread / Trefoils® crumbs, cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 cup milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes.
In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet.
Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 16 servings.
all images and recipes courtesy of Girlscouts.org & Girl Scouts Facebook page.