S'more Sundaes (please!)

A drive-in Custard Stand in our town has this sundae, but I was always disappointed that there was no Marshmallow in a S'MORE Sundae! So, I brought it upon myself to do a little experimenting... boy, was I glad!!! the ingredients are SO cheap and it's fairly simple to make! 



You'll need:
Vanilla Icecream
Hot Fudge
Graham Crackers
Marshmallow "Fluff" (you can find it anywhere near the frosting). 

(Jordan wanted to add a piece of the chocolate bar to each of ours - that's totally optional!)

You'll need to:

1. Crunch up the graham crackers (we use our Ninja, but you can break them up in a ziplock baggie instead).  Set aside.
2. Scoop as much icecream as your heart desires into your bowl.
3. Take a dallop of Marshmallow Fluff and pop it on top of your icecream!
4. Melt the hot fudge (or just warm it up in the microwave) and pour over icecream/marshmallow mix.
5. Sprinkle your concoction with graham cracker crumbs.
6. Devour. 

Crock Pot Roasted Almonds!!!

Saw this recipe on Pinterest and immediately had a craving for them! Seemed super easy to make, so I decided to give it a try! The nice part about this is that you more than likely already have all of the ingredients on hand at home! I've changed the amount of ingredients because there ended up being WAY too much excess sugar at the end.

Time to Prep: 2 min:)
Time to Bake: 3 hours (but oh, so worth it!)

You'll need:
1 lb bag of Raw Almonds (got mine @ Menards for about $5)

1 1/4c sugar
1 1/4c brown sugar
2T cinnamon 
1/8t salt

2t vanilla extract
1 egg white

1/4c water (for later!)


You'll have to:

1. In a BIG bowl, mix the dry ingredients together - Set aside.
2. In your 2nd biggest bowl, whisk the egg white and vanilla extract until they begin to froth.
3. Add the almonds to the egg white and vanilla mix. Coat all of the almonds well.
4. Pour the almonds into the sugar bowl, and mix well!
5. Pour into your crock pot and set on LOW for 2 hours. Mix every half hour or so. 
6. After 2 hours, add the 1/4c water and mix well. Set the timer for another hour, mixing every 20 min or so.
7. Pour onto 2 cookie sheets to cool - make sure to break up any big "chunks" of almonds.
8. Store in an air-tight container (if they aren't devoured within minutes!)

SO excited to get little containers to gift these for Christmas!  Jordan, after tasting them, said they were "so rare... and tender... and so good!" :)

& here's the wrapping job we did for Jordan's teacher:

Enjoy!!!