Today, I'm sharing with you a recipe from my friend, Joan's blog Chocolate, Chocolate and More, her s'mores cookie bars. Last week, Joan passed away in her sleep. I can't believe I'm even typing those words. It's so crazy to me because I just saw her a few weeks ago in Jamaica for a conference with other food blogger friends.

I didn't get to spend a lot of time with Joan but every time I saw her, she was fun, hilarious (always laughing) and so gracious. She always made a point to let me know she appreciated me, which means a lot to me.

Photo by Shanna Schad

I had fun getting to know Joan in Jamaica and we even took a shoe selfie together because we both had pink Tieks on one night. She was a firecracker who said what she felt and shared what she knew with everyone. She will be missed.

I hope you'll join me in sharing Joan's recipes…with your family and friends and using her website as a resource for your dessert recipes…here are some that I have on my list to try!

3 Minute Fudge

Chocolate Mayonnaise Cake

Chocolate Coke Float Punch

Brownie Bottom Cheesecake Bars

Honestly, every time I think of chocolate or see it, I think of Joan. And it's just so fitting because she loved chocolate so much.

I only tweaked her recipe a teeny bit and added Reese's Peanut Butter Cups to the topping of these s'mores bars.

I crushed graham crackers in a zippered plastic bag with my rolling pin. Then, mixed them with melted butter. Lined an 8-inch baking dish with parchment paper and then used my fingers to flatten out the crumbs to form a crust.

Then, make the cookie dough filling.

Chocolates and marshmallows for Joan. This makes me smile!

The cookie dough tastes so good! Don't ask me how I know.

Here's a little tip, I spray my offset spatula with nonstick baking spray and then use it to help me smooth the cookie dough out.

Spoon the cookie dough over the graham cracker crust. Use the spatula to smooth the dough out.

All ready to go into the oven.

It's hard not to try to eat them when they first come out of the oven.

Add some marshmallows on top for decoration and place back into the oven for a few minutes.

Then, once it comes out of the oven, again, add the frozen chocolate on top and allow the bars to cool at least 60 minutes before removing from the pan and completely before cutting them up.

Did you know that today is National Chocolate Day? I don't think there will ever be a time when I don't see chocolate or eat chocolate and not think of Joan. It's really fitting, honestly.

To Joan's family and friends, my sincerest condolences. What I loved about her is that she was so funny…I was always cracking up even if that wasn't her intention. She helped so many people and I hope that those memories and her legacy will endure.

I'm sharing these s'mores bars with friends that I'm seeing later today…sharing her love of chocolate with them.

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Peanut Butter S'mores Cookie Bars Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16 bars

Ingredients

S’mores Topping

• 1 regular-sized milk chocolate bar split
• 3 peanut butter cups cut into 6 pieces each
• 1/4 cup mini marshmallows

Graham Cracker Crust

• 4 Tablespoons unsalted butter melted
• 3/4 cup graham cracker crumbs about 7 graham crackers

Cookie Dough Filling

• 1 1/4 cup unbleached all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup mini marshmallows

Instructions

• Break apart the chocolate bar and cut up the peanut butter cups and place on a plate and stick in the freezer.
• Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper.
• Mix melted butter and graham cracker crust together in a small bowl. Add the graham cracker crust to the prepared baking dish. Using your fingers, flatten the crumbs so it’s evenly distributed throughout the pan.
• In a small bowl, mix together flour, baking soda and salt. Set aside. Add butter and sugars to a large mixing bowl. Cream together with an electric hand mixer or rubber spatula. Add egg and vanilla extract and mix together. Add flour mixture in two batches, mixing with a rubber spatula and being careful not to overtax. Add chocolate chips and marshmallows and fold in.
• Spoon the cookie dough over the graham cracker crust. Spray an offset spatula with nonstick baking spray and use the spatula to smooth the cookie over the graham cracker crust.
• Bake for 25 to 30 minutes in a 350 degree F oven, until the cookie dough is mostly set (it’s okay if it’s a little underdone). Remove the baking pan and add 1/4 cup of mini marshmallows on top and return to the oven to bake another 3 to 5 minutes, until marshmallows have melted a little, losing their shape.
• Remove baking pan and place on a cooling rack and allow to cool for at least 60 minutes. Take chocolates from the freezer and carefully place them on top around the marshmallows.
• Remove bars from baking pan by using the overhang from the parchment paper. Cut into bars when it’s completely cooled. (I even wait to cut them the next day.)

Notes

Recipe from Chocolate, Chocolate and More

The post Peanut Butter S’mores Cookie Bars appeared first on The Little Kitchen.

First off, I want to say a few words of thanks! To each and every one of you who visit The Little Kitchen every day and who have supported me for the last few months and for a lot of you, the last few years. There's no amount of gratitude that I can express that could convey my gratefulness to each and every one of you and for the time, love, energy and support you have given me. I big puffy heart you guys…my friends!

Now, I'm asking a huge favor from you! I put together a little survey and would love to hear YOUR THOUGHTS. This survey should take 10 to 15 minutes to take and I really appreciate your honesty on what you love and what you don't love (in a constructive way though, please be nice!). Thank you so much for your time. The reader survey will be open until Saturday, October 31, 2015.

PS I threw some fun questions in there too…because I want to know more about YOU. Thanks again!

And one more thing, if you're not already following me on the various social media channels that you regularly use, be sure to do so today! When you do, give a shoutout or say hi! I'm on instagram, pinterest, twitter and facebook!

The post 2015 Reader Survey appeared first on The Little Kitchen.

A few months ago, I was in Asheville, North Carolina. Every time I told someone that I was going to Asheville, they asked if I was going to see the Biltmore. And if they have been to Asheville before, they would get wistful and tell me that I will love it there. Now I know why and honestly, I want to move there! There's something in the water in Asheville, the food is amazing, there's a food community there that's extremely supportive of each other and the people, they are so gracious.

This is the fourth Food Blog Forum event that I have helped organize. I can't believe it. Time flies when you're having fun. I love organizing events and we have a great team. I love working with others and I absolutely love meeting other bloggers and I of course love eating the food! I love the food blogging community and that's why I contribute and am on the FBF team because I believe in it so much.

This guy, my husband, Curtis. He makes so much possible by being super supportive of what I do. I'm a lucky girl! Peeking in the background is the Biltmore!

The opening party was hosted by the Doubletree Biltmore folks, and it was amazing.

There was tons of wine and moonshine.

And we had lots of fun. Photo by Diane of White on Rice Couple.

And look at the food.

And there as a super fun band too!

The next day, the conference was in an old barn called the Lioncrest on the Biltmore property…neat right?

We had some amazing speakers…

As everyone listened intently.

And had wonderful sponsors, OXO and KitchenAid who showed off some brand new products.

Kelly and KitchenAid showed off their new juicer attachment for the stand mixer!

Lunch was next door to the Lioncrest and it was beautiful.

The food was amazing…that fried chicken, I still dream about!

After the sessions which were really informative and fun (Lindsay and I spoke at round tables about collaboration), we got a tour of the Biltmore House.

It was amazing.

Seriously, couldn't get the whole house in one shot…it should have been called the Biltmore MANSION.

After the Biltmore House tour, they hosted a reception for us complete with a biscuit bar. I want to do a biscuit bar at my next party.

The next day, we had a wonderful day visiting Asheville, walking up hills…

meeting goats…

tasting amazing food…

enjoying time with friends…

tasting chocolate…

And then had an out of this world restaurant tasting tour in Asheville. Above is a fried risotto ball in lobster ragout from Chestnut.

And many more including wonderful tapas from The Nightbell. That was an amazing experience. The chefs and restaurants rolled out the red carpet for us. We left full and happy.

To the amazing FBF team <3 <3 <3 (Lindsay, me, Todd & Diane, Jaden & Scott)

Huge thanks to our hosts, Visit Asheville, the Biltmore and our sponsors DoubleTree Asheville for making this event over the top amazing. And to our other loyal sponsors, KitchenAid, and OXO, for always supporting FBF every year! And to the rest of our sponsors, DeLallo, Two Good Scents, Whole Foods, Bastina and Harry & David for helping make this event amazing!

Asheville, I will return once again. That town left a mark on me!

And I can't wait for FBF next year in February!

The post Food Blog Forum Asheville appeared first on The Little Kitchen.

I have been trying to resurrect my five things series and I thought this would be perfect to write about this weekend! Yesterday was the 3rd Annual Florida Blogger and Social Media Conference and the 3rd time I attended and spoke at the conference. Boy, has it come a long way!! The first year, the keynote and conference took place at a small private school in Maitland. Last year, it was at the Orlando Science Center and this year at Full Sail University in Winter Park, Florida. (Here's my recap from last year.)

I actually grew up a few streets down from Full Sail University and it's definitely changed over the years. The classrooms are amazing and the backlot where we had lunch and the after party seemed like something out of the movies! It looks just like an actual Hollywood backlot.

Headshots by Macbeth Photography…genius idea by the way to have this at a conference. Jim from Macbeth is fantastic…so what do you think of my photo that he took?

I spoke again this year (as I mentioned before) and I was nervous again…here are 5 things I picked up from the conference…

Sunnybell was really sweet!

1. Friends not fans

Again, I heard Lou Mongello speak and he's amazing! He's motivational and inspiring and never pretentious. Lou actually gave me a huge pep talk before my talk last year and he definitely helped me calm my nerves a little.

He talked about how he thinks of the people who read his site, watch his videos and participate on his forums as friends, not fans or readers. This really struck me because I feel funny calling people who visit The Little Kitchen; fans or readers. A friend is exactly what I think of you. I'm just sharing food I love with friends who stop by and visit. So thank YOU for being a friend and coming by to visit.

2. Offline engagement fosters a sense of community

Another nugget from Lou's talk. Meeting up and meeting other bloggers and friends of The Little Kitchen has been the most rewarding aspect of starting this site. It's interesting how that how happens. We can do so much online but sometimes we need just need human interaction or to meet others in person to further the community and to solidify that sense of belonging.

3. I need to read War of Art

My dear friend, Jeanette, kicked butt in her session and loved the quotes she shared from Steve Pressfield's book War of Art. I need to read it!

PS If you don't already follow Jeanette's blog, please check it out. She is a huge inspiration to me when it comes to fashion!!

4. Google+ — use at least three hashtags when posting

Clayton did a great talk on G+ and I loved that he said you should include at least three hashtags when posting. He said he often posts and checks out what G+ adds in automatically and then edits his posts to add more or edit the ones G+ added.

Thanks to Wanda for taking this photo!

5. A little rum helps…

Thanks to Bahama Breeze for serving a curly tail rum drink at lunch. I think that helped me a teeny bit. Last year, when I spoke, it was the first time I was speaking not on a panel. I knew I knew the material but I just got soo nervous. This year, it was a little easier but I still got really nervous. I think I had two bites of food and two sips of the rum drink. As people started coming into the classroom for my session, I started feeling more and more nervous. Once it was all over, I felt a lot better. Huge sense of relief. I'm hoping that the more I speak, the easier it will get. It's a work in progress but something I'm willing to work on.

I had a few people come up to me afterwards and they were soooo nice and supportive! I feel so fortunate. I met some new to me bloggers who are so awesome! I can't wait for next year!

In case you're interested, I'm embedding my slides from my presentation below.

Huge, huge kudos and thanks go out to the FL BlogCon planning committee: Bess, Ben, Brian, Jeanette, Joe, Josh and Katy. I know they worked so hard and the event this year looked effortless and was beyond my wildest dreams. This group is so talented and giving, I feel that the Central Florida blogging community is so fortunate to have them!

A couple of things, if you don't have a blog and have always thought about starting one, read this. And if you are a food blogger in the Central Florida area, please sign up to hear about our meet ups!

My next five things post will be about food! Read my other {five things} posts.

Disclosure: There's an affiliate link in this post.

The post 5 things I learned at the 2013 Florida Blogger Conference appeared first on The Little Kitchen.

Looking for an easy peasy recipe? I have something to share, I'm so excited to be guest posting over on the Better Home and Gardens Delish Dish blog today! Hop on over for the recipe.

Please also, if you plan on pinning this recipe on Pinterest, please hop over and pin from the guest post. Thanks!

I'm completely obsessed with this recipe, I have been since May when I first saw it on the BHG website. It packs so much flavor, the colors and the textures are what I would call an ultimate salad!

Have I convinced you enough to try it? Hop on over for the full recipe on the BHG site. Leave a comment and tell me what you think.

By the way, have you ever made an Asian noodle salad before? I'm beginning to think I need to make more of these!

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Tangerine Tare-Glazed Grilled Chicken Slaad

Prep Time 45 minutes minutes

Grill Time 12 minutes minutes

Total Time 57 minutes minutes

Servings 8

Ingredients

Tangerine Tare- Glazed Grilled Chicken Salad:

• 1 1/2 lbs skinless, boneless chicken breast halves
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 recipe Tangerine Tare Glaze and Dressing
• 10 cups shredded napa cabbage
• 6 oz udon (broad white noodles)
• 1 cup fresh snow pea pods, trimmed and halved
• 4 miniature sweet peppers, sliced into rings
• 2 tangerines or clementines, peeled and sliced crosswise
• 8 wonton wrappers
• 1 tbsp toasted sesame oil
• 1/2 tsp sesame seeds

Tangerine Tare Glaze and Dressing

• 1/2 tsp finely shredded tangerine peel or clementine peel
• 1/2 cup tangerine juice or clementine juice
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup coarsely chopped green onions (2)
• 1/4 cup sweet rice wine (mirin)
• 2 tbsps sake or dry white wine
• 1 tbsp sugar
• 1 clove garlic, smashed
• 3 tbsps canola oil
• 3 tbsps rice vinegar

Instructions

Tangerine- Tare Glazed Grilled Chicken Salad:

• Sprinkle chicken with salt and pepper. For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing with Tangerine Tare Glaze during the last 5 minutes of grilling.
• Spread cabbage on a large serving platter. Cook udon according to package directions; drain. Rinse with cold water to cool; drain again. In a large bowl combine udon, pea pods, sweet peppers, and tangerines. Add Tangerine Tare Dressing; toss to coat. Spoon udon mixture on top of cabbage.
• For wonton crisps, preheat oven to 400 degrees F. Cut wonton wrappers into 1/2-inch-wide strips. In a small bowl combine wonton strips, sesame oil, and sesame seeds; toss to coat. Spread strips on an ungreased baking sheet. Bake for 5 to 6 minutes or until golden and crisp.
• Slice chicken crosswise. Arrange chicken slices and wonton crisps on top of salad.

Tangerine Tare Glaze and Dressing

• In a small saucepan combine tangerine peel, tangerine juice, soy sauce, green onions, rice wine, sake, sugar, and garlic. Bring to boiling, stirring to dissolve sugar; reduce heat.
• Simmer, uncovered, about 15 minutes or until reduced by half (about 2/3 cup). Strain mixture; discard solids.
• Remove half of the mixture for glaze. Whisk oil and rice vinegar into the remaining mixture for dressing.

Notes

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 2, except do not spoon udon mixture on top of cabbage. Cover and chill chicken, cabbage, and udon mixture separately for up to 24 hours. Prepare wonton crisps as directed in Step 3; cool. Store in an airtight container at room temperature for up to 24 hours. To serve, spoon udon mixture on top of cabbage and continue as directed in Step 4.

Shortcut:

Instead of making Tangerine Tare Glaze and Dressing, use 1/3 cup bottled teriyaki glaze for the glaze and 2/3 cup bottled Asian ginger sesame salad dressing for the dressing. Substitute 1/3 cup toasted sliced almonds for the wonton crisps.

The post Orange Tare-Glazed Grilled Chicken Salad appeared first on The Little Kitchen.

I have to say, I of course loved the food I have enjoyed on the trips but it's all of the people I have met. From the food bloggers, farmers, employees, awesome PR reps, I have met some amazing people in my travels. I have also met many random people (I chat everyone up at airports and on planes) including a former Marine who used to guard ambassadors at our embassies abroad and a gentleman who works for a company that helps cities revitalize their downtowns and countless many other inspiring people. I get energized when I meet people who are so passionate about what they do. There are so many “ordinary” people who are making a huge difference in their communities every day. And I don't say ordinary lightly…these are people just like you and me.

Other highlights include: the little kitchen getting a little makeover, taping a video at Hershey's Kitchens, making a video with one of my best friends and starting my five things series!

I feel very fortunate to be doing what I love and I want to thank each and everyone one of you who visits The Little Kitchen. Before I get all weepy on you, let's start by sharing mine and my family's favorites.

1. Cheesesteaks 2. The Best Chocolate Cake Ever with Pudding Frosting 3. Nutella Milkshakes 4. White Almond Sour Cream Cupcakes with Cream Cheese Frosting 5. Loaded Baked Potato Soup 6. BBQ Chicken Grilled Cheese Sandwiches 7. Zucchini Gratin 8. Brown Butter Funfetti Sugar Cookies 9. Totchos

Happy New Year!! And don't forget to check out the many ongoing giveaways I have going on…it's my little way of saying thank you to all of you!

The post 2012 Recap – My favorites and yours too! appeared first on The Little Kitchen.