mid August.
already.
and the sands of summer are seemingly slipping faster down the hourglass.
if only summer’s magic could pause time.
then more books would be read, more picnics would be enjoyed & more (tandem) bicycles would be ridden.
but if the world was paused
then the crickets would be silent, the fireflies would be suspended, the waves would be frozen, & the fireworks would be hushed.
and summer would be … not summer.
I have a tendency to mourn summer before she’s gone.
it is a preemptive tactic.
but there is still more summer to come.
so here is to the finale of summer.
to the last of short shorts, the last of ice pops, the last of tan lines, the last of summer reads, the last of cherries on the front porch, the last of no shoes, the last of sand, the last of sleeping in the green grass & the last of summer late night bonfires with guitar playing and smores!
the STUFF
for the graham cracker crust …
2 cups flour
¾ cups brown sugar
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter, cold
¼ cup honey
4 tablespoons milk
1-1/2 tablespoon vanilla extract
for the filling…
2 packets instant chocolate pudding
3-3/4 cup milk
1 cup (ishh) mini marshmallows
what TO DO
in a large bowl…
sift together flour, brown sugar, baking soda, sea salt, cinnamon, nutmeg
cut butter into small cubes
work the butter into the dry mixture with your hands (or a food processor)
keep working until you have a coarse meal
in a small bowl…
stir together honey, milk & vanilla
add this to the dry mixture
stir
on a floured surface…
roll out the dough
place the dough into a pie dish
(I wanted the crust to be thick so I used most of the dough. I made graham crackers with the rest!)
in the oven…
preheat to 350 F
depending upon how thick you made the crust bake for 10-25 mins.
remove from oven & let cool
on the stovetop…
prepare the instant pudding as directed
let cool for about 5 mins.
pour into the pie crust
top with marshmallows
place back in the oven for about 5 mins or until the marshmallows are golden
remove from oven
let stand
serve warm or place covered in the fridge for at least 3 hours & serve cold
enjoy outside at night with friends/family
happy mid August!
already.
and the sands of summer are seemingly slipping faster down the hourglass.
if only summer’s magic could pause time.
then more books would be read, more picnics would be enjoyed & more (tandem) bicycles would be ridden.
but if the world was paused
then the crickets would be silent, the fireflies would be suspended, the waves would be frozen, & the fireworks would be hushed.
and summer would be … not summer.
I have a tendency to mourn summer before she’s gone.
it is a preemptive tactic.
but there is still more summer to come.
so here is to the finale of summer.
to the last of short shorts, the last of ice pops, the last of tan lines, the last of summer reads, the last of cherries on the front porch, the last of no shoes, the last of sand, the last of sleeping in the green grass & the last of summer late night bonfires with guitar playing and smores!
the STUFF
for the graham cracker crust …
2 cups flour
¾ cups brown sugar
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter, cold
¼ cup honey
4 tablespoons milk
1-1/2 tablespoon vanilla extract
for the filling…
2 packets instant chocolate pudding
3-3/4 cup milk
1 cup (ishh) mini marshmallows
what TO DO
in a large bowl…
sift together flour, brown sugar, baking soda, sea salt, cinnamon, nutmeg
cut butter into small cubes
work the butter into the dry mixture with your hands (or a food processor)
keep working until you have a coarse meal
in a small bowl…
stir together honey, milk & vanilla
add this to the dry mixture
stir
on a floured surface…
roll out the dough
place the dough into a pie dish
(I wanted the crust to be thick so I used most of the dough. I made graham crackers with the rest!)
in the oven…
preheat to 350 F
depending upon how thick you made the crust bake for 10-25 mins.
remove from oven & let cool
on the stovetop…
prepare the instant pudding as directed
let cool for about 5 mins.
pour into the pie crust
top with marshmallows
place back in the oven for about 5 mins or until the marshmallows are golden
remove from oven
let stand
serve warm or place covered in the fridge for at least 3 hours & serve cold
enjoy outside at night with friends/family
happy mid August!
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