Anyway, remember my post about the Couple's Shower I made about a month ago? Well, two weeks ago was the lingerie shower! Another lovely bridesmaid was the primary hostess this time, but we all pitched in to make it a super fun and memorable night for the (at the time) bride-to-be. We had a lipstick print sign in table, a "How well do you know the groom?" game for her to play, telephone pictionary (which was HILARIOUS, by the way, I definitely recommend this for any shower that you want to spice up a bit), and "personality panties", which is a game where the bride has to match panties to the person she thinks brought them. When she guesses correctly, she gets to open that person's gift. It was so funny! I won't go into details, but I threw her for a loop with the pair that I brought.
Of course, I also provided much of the food. Why? Because I love to do that! You should know that by now if you've known me or followed my blog for any length of time.
Since it was so late in the evening, we really only had some snacks and drinks, nothing too extravagant. But it was perfect for the small group we had. There were cupcakes (which I'm not even going to bother sharing the recipe for because they tasted great at first but they did not withstand the test of time... and by that I mean that they sucked the day after I made them), chips, guacamole, white chocolate pecan honey sticks, and.... s'mores cookies.
Yep, s'mores cookies. I've made these several times and realized I still had not shared the recipe on my blog. There are a ton of recipes out there for these, but I'm going to share the one I have always used because it's literally mouth watering. Seriously, you don't even have to cook this stuff, just eat the dough. I'm not kidding. Try it.
S'mores Cookies
Ingredients:
2 sticks of butter, soft
3/4 cup white sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 eggs
1 3/4 cup self-rising flour
1 cup crushed graham crackers (to do this, I take one of the sleeves that are prepackaged and put that many sheets into a big Ziploc bag and go over it with a rolling pin until all of them have been crushed into very tiny crumbs)
1 1/2 cup mini marshmallows
3 large Hershey bars, chopped
Directions:
Preheat your oven to 375. While you wait, cream together the butter and both the white and brown sugar until light and fluffy. Add eggs one at a time, making sure that each has been completely incorporated before adding the next, scraping the bowl as needed. Add vanilla. In a separate bowl, mix together the flour and the graham cracker crumbs, then add it to the butter mixture and beat until it is incorporated, being careful not to over-beat. Scoop the cookie dough onto a baking sheet. I use baking stones for more even, non-stick baking, but if you have regular baking sheets, line them with parchment paper so the cookies won't stick to the pan. Also, I use an ice cream scoop to scoop the dough onto the baking sheet because I like big cookies. Bake for about 8-10 minutes, then remove them from the oven. Mash down 2 or 3 pieces of the chopped Hershey's chocolate bars into each cookie, then about 4 or 5 of the mini marshmallows. Place the pans back into the oven for 2-4 minutes, or until the marshmallows look a little browned on the tops. Allow them to cool for about ten minutes, then transfer them to a wire wrack.
YUM!
This weekend, I have another twist on the Pumpkin Spice Muffins that I plan to share sometime next week, so be on the lookout for that!
Andrea
Oh, P.S., Nikki and Chase are now Mr. and Mrs.! Their wedding was absolutely, insanely beautiful! I definitely recommend that you go and check out a little bit of the details over at Allison Lewis Photography Blog! So much wedding inspiration! I can't seem to get enough of that these days :)
