Daniel's wife Meredith, posted this eulogy shortly after his funeral. What a beautiful tribute to the man she loved so dearly. I can only imagine how difficult it must have been to compose.
Today, the Secret Recipe Club members are posting Daniel's recipes. I hope you'll take the time to check out some of these recipes and participate in a random act of kindess today in memory of Daniel.
I've seen lots of versions of Smores bars on the blogsphere. Until now, I have resisted trying them because I just knew they would be amazing and one of those desserts where you can't eat just one piece. I was right, these Smores Bars are so delicious and for sure you won't be able to eat just one.
Recipe Courtesy of the Haggis and the Herring
1/2 cup unsalted butter (at room temperature)
1/2 cup sugar
1/4 cup brown sugar (lightly packed)
1 tsp vanilla
1-1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 100g flat slab bars of milk chocolate (do not break)
1 jar (213g) marshmallow fluff (not melted marshmallows)
- Preheat oven to 350F.
- Cream butter sugar and brown sugar using an electric mixer on medium-high.
- Add egg and vanilla, and continue to mix for five minutes, until the mixture is fluffy.
- Add flour, graham cracker crumbs, baking powder and salt, and mix on low until fully combined (2-3 minutes).
- Grease an 8-inch square baking pan and press half of the dough evenly into the bottom (about 1/2-inch thick).
- On top of the cookie mix, place the two chocolate slabs side-by-side, and top the pan with the marshmallow fluff, spreading evenly across.
- Flatten the remaining dough into small/flat circles, one tablespoon at a time. Place the dough on top of the marshmallow layer.
- Bake on the center rack 30-35 minutes, until lightly browned and let cool completely before cutting into bars.