Gimme S'MORE Pleaseeeeee!!!

These. Are. SO GOOD!! They take a little more work than I'm used to, but they are definitely worth it. Try it out, you won't regret it!

NOTE: This makes a fairly large amount of bars, so feel free to cut the recipe in half, but make sure to use a smaller baking dish if you do! I would recommend an 8x8.

What you'll need:
- 1 cup butter, room temperature
- 1/2 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 2/3 cups all purpose flour
- 2 cups graham cracker crumbs
- 2 tsp baking powder
- 1/2 tsp salt
- two 12oz bag of chocolate chips (You can use any type of chocolate, but I suggest dark because otherwise the bars are VERY sweet)
- two 7oz jars marshmallow fluff (not melted marshmallows)


How you make it:

Preheat your oven to 350°F. Line a 13x9-inch baking pan with foil.

In a mixer, cream together the butter and sugar until light. Beat in the eggs and vanilla.

In a different bowl, mix together the flour, graham cracker crumbs, baking powder and salt. Then add it to the butter mixture at a low speed until combined.

Divide the dough in half. The dough will be sticky and soft.

Press half of dough into an even layer on the bottom of the foil lined pan. Then spread both jars of marshmallow fluff over the graham cracker layer.

NOW THE TRICKY PART!

Carefully remove the entire thing (using the foil to pull it out of the pan).

Reline the pan with foil. Spread the remaining graham cracker mixture into the bottom of the pan. Next, cover this graham cracker layer with both bags of chocolate chips.

Now flip the fluff/graham cracker portion onto the chocolate/graham cracker portion, fluff side down, so that fluff and chocolate meet. Peel the foil off the top and spread the dough where it is uneven.

Bake for 30-35 minutes, until lightly browned.

***Make sure to cool completely before cutting into bars, otherwise they are a marshmallowy mess!!!****

Mushroom & Onion Grill Cheese Sandwich

What better way to celebrate a rainy day in Williamsburg, than with a yummy grill cheese and tomato soup?

What you'll need:
- 2 slices of multigrain bread
- olive oil
- butter (optional)
- salt & black pepper
- some red pepper flakes (optional)
- 1/2 medium onion -- sliced
- handful of fresh mushrooms
- your favorite cheese (I made a trifecta of gouda, mozzarella, and colby jack)

How you make it:

Start by heating up a pan with some olive oil. Add the sliced onion, sprinkle some salt and let cook. Meanwhile slice your mushrooms.
When you've sliced your mushrooms, add them, black pepper and crushed red pepper to the onions. Let it continue to cook, stirring occasionally.

Meanwhile, butter one side of each piece of toast. Remove the cooked mushroom and onion mixture from heat.

Place one slice of bread, butter side down, on a pan on medium/low heat. Layer half of the cheese on the slice. Then layer the mushroom mixture. Add the rest of the cheese and top off with the second slice of bread, butter side up. Cover with lid, so that the cheese fully melts.

When the bottom toast is golden, flip the sandwich. Do not cover with the lid! When both sides are golden, remove from heat.

Let the sandwich sit before cutting (otherwise it will fall apart).

Voila! Serve with a bowl of your favorite tomato soup and rainy days are instantly better!