Photo courtesy of Globe Pequot Press; from Celebrate Every Day: Recipes to Make the Most of Special Moments with Your Family, by me!
You may have noticed a few changes around here . . . you’re so observant and clever. I thought it was high time for a bit of a change. A bit of a make-over for the site. It’s not completely finished yet, but it should be looking more the way I want it in the next few days.
But enough dawdling. I want to get you up to speed on some things! First off, I’m starting a special subscribers only email. This will be different from my RSS feed. Instead of just a lead in and link to my latest articles, it will be an exclusive mail-out with special recipes, insider info to books I’m working on, and monthly giveaways. If you’d like to be on the list, simply sign up here.
And finally . . . I’m gonna be on TV!! (Every time I say that, I hear Mike Wasowski’s voice in my head.)
On Monday, June 10th, at 11:00 Mountain Standard Time, I will be doing a short segment on Studio 5, where I’ll be talking about my new book Celebrate Every Day, and sharing the recipe for my family’s own version of Wonka bars from the book Charlie and the Chocolate Factory. I may even have some time to talk about how we celebrate our favorite books.
I hope you can watch, but if not, I’ll post the recording for everyone right here.
And as soon as the show airs, I’ll post my recipe for these candy bars, which you can also find in my book on page 183. They’re very rich, and very sweet. In short, they’re scrumdiddlyumptious! See you on Monday!!
Whipple Scrumptious Fudgemallow Delight Bars
from Celebrate Every Day: Recipes to Make the Most of Special Moments with Your Family (Globe Pequot Press, 2013)
Makes 3 dozen candy bars
1 (12-ounce) bag (2 cups) semi-sweet chocolate chips
1 stick (8 tablespoons) unsalted butter
3 tablespoons corn syrup
Pinch of kosher salt
1 (7-ounce) jar (about 2 cups) marshmallow cream
1. Line an 8 x 8-inch square pan with an 8 x 12-inch piece of parchment paper or wax paper so that the paper overlaps the sides of the pan. Hold in place with bulldog or binder clips.
2. Pour chocolate chips, butter, corn syrup, and salt into a large microwave-safe bowl. Microwave on high for 45 seconds, stir, then microwave again for 30-second intervals, stirring well after each, until the chocolate is smooth and shiny.
3. Spread half of the chocolate mixture in the bottom of the prepared pan. Drop marshmallow cream by spoonfuls onto the chocolate. Pour remaining chocolate on top, and use a butter knife to swirl the marshmallow cream into the chocolate. Refrigerate for 2–3 hours.
4. Use a knife to cut the chocolate away from the edges of the pan, and use the excess parchment paper to carefully lift the candy from the pan. Use a sharp knife to cut into 36 squares.