Freshly Brewed

There’s nothing quite like the smell of freshly brewed coffee. Maybe the taste. I started drinking coffee when I was around seven. My grandpa would give me cups filled with cream and sugar and a splash of coffee. Thus started my love affair.

Eventually, I omitted the cream and sugar and just started drinking it black, as I got older. Then I omitted the coffee altogether. No real reason, but I just up and quit one day.

I still, however, love the taste and smell, and when I have something sweet, I need the bitterness of coffee to cut through it.

Lately I’ve been baking a lot. Not cakes or cookies, but more sweets, and bars. I’ve somehow gained a sweet tooth over the last few months, and constantly need something sweet in the house.

I was on Pinterest again the other day, and stumbled upon this pin for S’Mores bars. They looked so delicious, that I had to make them.

The recipe calls for an 8×8 or 11×7 pan, but all I had was a 9×13, so that’s what I used. I used an extra chocolate bar and got by with the original amounts for the base and marshmallow.

I think when I make them again I would add another jar of marshmallow fluff, and possibly half more to the base to make it stretch a bit further. Other than that they turned out fantastic.

They’re gooey, sweet, and sticky. Everything you want s’mores to be. Now excuse me while I relax with a bar and a cup of coffee.



Monday was my first ever attempt at making cabbage rolls, from scratch, with out my mom for a safety net. I did, however, have her on speed dial and phoned her multiple times during the process. I have to say that they weren’t as hard to make as I thought they would be, and they turned out to be absolutely delicious!

For those of you who would like it, here’s my recipe.

1 lb ground beef

1 lb ground pork

1 head chinese cabbage

1/2 cup par boiled rice, cooled

salt/pepper to taste

1 can tomato soup

1 can stewed tomatoes

Remove leaves of cabbage and steam. Mix beef and pork with rice. Season with salt and pepper. Take a small amount of meat mixture and roll it in the cabbage. You may need to cut the core from the leaves. Place in 9×13 baking dish, or another casserole or roasting pan. Mix tomato soup with stewed tomatoes (I crush mine) and pour over the cabbage rolls. Cover with lid or tin foil. Bake at 350 for 1 1/2 – 2 hours. Enjoy