My kids could eat S’mores everyday of Summer but being the mean mom that I am, I’m limited them to 3 times a week. With all that s’more eating I decided I needed a better way to keep track of the food supplies and keep them all together. The kids are really good about not getting in the treats unless it’s time for s’mores. Yes, I’ve been surprised too!
I love my emerald green tray and knew it would be perfect to keep all the supplies together. The tall glass jars are from World Market and the smaller jars are from IKEA.
I made chalkboard labels with my Cricut and use a chalk marker to write the contents on the labels. You can easily see our regular treats used to make s’mores. What are your favorites?
We even stash the roasters on the back of the tray. It’s so much easier than having to drag everything out separately.
I store the tray on a shelf in the pantry when not in use. Everything is ready to go at a moments notice. You never know when you might need an emergency s’more.
My favorite time of day is when the kids have had their last swim and are ready for a treat before bed. The sun is going down and the weather is perfect. It’s so relaxing and peaceful.
I wish I could freeze time! I hope you’re all having a wonderful start to Summer!
Oh my goodness, this cake is amazing! I adapted the Lemon Gooey Butter Cake to make this extra chocolaty super moist delicious cake. Ammon called it “Chocolaty Goodness Wrapped in Cake” when he was telling his dad about it. It will give you a serious sugar headache if you eat too much.
Here’s what you need:
Cake: 1 package gluten-free chocolate cake mix (15 oz)
1 stick, unsalted butter, melted
2 large eggs (I used 1/2 cup liquid egg whites)
2 teaspoon vanilla extract
1 1/2 cups mini chocolate chips
Topping: 1 package cream cheese, at room temperature
2 large eggs (I used 1/2 cup liquid egg whites)
1 teaspoon vanilla extract
3 3/4 cups confectioners sugar, sifted
Preheat oven to 350 degrees. In a large mixing bowl, mix cake ingredients together (except for the chocolate chips) on low speed for 1 1/2-2 minutes.
Spread the batter into a 9×13″ baking pan. Add the mini chocolate chips to the top and slightly press into the batter.
Beat softened cream cheese with electric mixer on low speed until fluffy, 30 seconds to 1 minute.
Add eggs and vanilla and beat again. Add powdered sugar 1 cup at a time, beating well on medium speed each time.
Pour the filling into the baking pan covering the cake completely. Bake on center rack 38-42 minutes until well browned and the center jiggles a little when you shake the pan. Transfer the pan to a wire rack and let the cake cool for 30 minutes before cutting and serving.
Enjoy! But don’t eat too much! Avoid the sugar headache!
