FOOD PHOTOGRAPHY Are you a small business in LA struggling to make your social media or website stand out or a fellow food blogger who can’t stand the photography part? I’m here to help! Whether you need mouthwatering food photography that captures the essence of your dishes and brand or expert social media management to boost your online presence, I’ve got you covered. Contact me for all your photography and social media needs — let’s whip up something amazing together! loyaloliveoil@gmail.com

CHURRO POPTARTS Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 INTRODUCTION Who didn't enjoy a poptart for snack time? It's almost like they had a poptart for every kind of person, they had unfrosted strawberry for the nerdy kids (this was my favorite), brown sugar cinnamon for the kids' whose parents let them eat whatever they wanted (jealous!), apple cinnamon for the cool kids, and frosted cherry for the teachers. HA! But seriously, who didn't love a poptart, toasted or untoasted they were sweet, crumbly, and delicious. So why not make my own flavor?! Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon sugar - you'll be making these again soon. CHURRO'K BY ME INGREDIENTS Crust: 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup unsalted butter, chilled 1 egg 3 tablespoons milk Filling: ½ cup light brown sugar, packed 4 teaspoons all-purpose flour 3 teaspoons cinnamon 1 egg 1 tablespoon milk Topping: 2 tablespoons sugar 1 teaspoon cinnamon INSTRUCTIONS Whisk together the flour, sugar, and salt. Cut the butter into pieces and work it into the flour mixture, until the mixture starts to hold together, with lumps of butter still visible. Mix the egg and milk, and add it to the dough, mix until combined. Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic, and refrigerate for 30 minutes (or up to 2 days). To make the filling: Whisk together the brown sugar, flour, and cinnamon. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even rectangle. Trim off the edges; set aside the scraps. Cut the dough into 3x4 rectangles, placing them on a parchment paper-lined baking sheet. Roll the second piece of dough just as you did the first. Beat the egg and milk, and brush it over each of the dough rectangles on the baking sheet. Place a heaping tablespoon of filling into the center of each egg-washed rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of filling, sealing the dough well on all sides. Then use a fork to score the edges. Then using a toothpick or the fork again, prick the tops of the tarts several times. Mix the cinnamon sugar together. Generously, sprinkle the tarts with cinnamon sugar. Refrigerate them, uncovered, for 30 minutes. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. BON APPETIT! BACK TO SWEETS

german-style dill potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 INTRODUCTION Listen...I'm not against mayonnaise BUT I do tend to pick vinegar over mayonnaise in most cases, like sandwiches, cold salads, etc. And this salad does not disappoint. It's covered in a sauce full of dill, vinegar, lemon, garlic, mustard, and some sour cream to add a bit of that creaminess you miss from a mayonnaise potato salad. Feel free to add any other veggies you want with this too! I've added asparagus, green beans, green peas, jalapenos, you name it! SPUD-TACTULAR INGREDIENTS 1 lb small potatoes (I used a petite medley with golden, red and purple potatoes) ¼ cup olive oil ¼ teaspoon lemon zest 2 teaspoons lemon juice 2 teaspoons salt 2 teaspoons black pepper 1 large garlic clove, minced 1 tablespoon mustard ½ cup fresh dill, chopped 2 tablespoons malt vinegar 2 tablespoons red wine vinegar 2 tablespoons. sour cream 3 scallions, chopped INSTRUCTIONS In a large pot of boiling water. Drop in the whole potatoes (careful not to splash - use a ladle to drop in). Cook for roughly 13-15 minutes, until tender with a fork. While potatoes are cooking, whisk together all ingredients in a bowl, set aside. Drain the water from the potatoes, and with a potato masher or fork, mash the potatoes slightly (so it’s in bite-sized pieces but not mashed like mashed potatoes). Add in all ingredients while potatoes are still warm, mix until incorporated, top with any extra dill sprigs. BON APPETIT! BACK TO SALTY

LIGHT AND FLUFFY CINNAMON ROLLS Active Time: 25 Minutes Start to Eat: 2.5 Hours (Including Rest Time) Makes: 8 Rolls INTRODUCTION Personally, I was never a fan of cinnamon rolls or buns growing up, they were always so dense and doughy with soo much frosting. So I decided to make my own! There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. Also, feel free to change up the flavors! I've added nutmeg, cardamom, cinnamon, pumpkin spice, etc. to the center and even sometimes to the dough itself. Get creative, it's your time to rise and SHINE! JUST ROLL WITH IT INGREDIENTS Dough: ¾ cup warm water 2 ¼ teaspoons (1 package) active dry yeast ¼ cup sugar 1 egg, room temperature ½ cup milk, room temperature 1 teaspoon vanilla extract 3 ½ cups all-purpose flour ½ teaspoon salt 2 tablespoons unsalted butter, room temperature 1 teaspoon vegetable oil Filling: ½ cup softened unsalted butter (plus more for the pan) 6 tablespoons sugar 3 tablespoons ground cinnamon Glaze: 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk pinch of salt (optional) INSTRUCTIONS In a small bowl, combine the water, yeast, and sugar. Whisk it all together then let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth up. (if it doesn’t froth up, throw it out and start over). Add the egg, milk, and vanilla, and whisk to blend. In a large bowl, with a hand mixer or stand mixer with dough attachment, combine the flour and salt. Add the yeast mixture and butter to the bowl, mix until well incorporated. When the dough pulls away clean from the bowl. (you may need to add up to 2 tablespoons more of flour to ensure the dough isn’t sticking to the bowl) remove the dough from the mixer and place it in an oiled bowl (oiled with a tablespoon of vegetable oil). Cover it with a kitchen towel or plastic wrap and place it in a warm place until doubled in size, 1 to 2 hours. (You can place the dough in the fridge at this point for up to 2 days). **If you don’t have a warm area, turn the oven on to 200°F, place the bowl in the oven with the oven door open a crack then turn the oven off. Roll out the dough in a long rectangle about ¾ of an inch thick (roughly 14 x 8). Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter. Roll up the dough starting at the long edge. Cut into even slices about 2-3 inches wide. Coat a muffin pan with butter or you can use muffin cups or parchment paper. Place 1 slice of cinnamon roll per muffin cup then let the dough rise (about 40 minutes). Preheat the oven to 350°F. Bake for about 18-25 minutes or until the tops are slightly browned, err on the side of underbaking - you want them to be fluffy, not dried out. While the rolls are baking, Let’s make the glaze! In a small bowl, whisk milk, powdered sugar, and vanilla until smooth. When the cinnamon rolls have cooled slightly, drizzle glaze over the tops. BON APPETIT! BACK TO SWEETS

Cannoli Muffins Active Time: 15 minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 regular) INTRODUCTION Cannoli meet Muffin, Muffin meet Cannoli. Last weekend I wanted to bake something for breakfast but I was really craving a cannoli so I thought to combine them and oh boy am I happy I did. The ricotta gives the muffin a wonderfully fluffy and moist texture. The demerara sugar gives it that sweet crunch on the top and then the ricotta glaze and mini chocolate chips give it that classic cannoli look and flavor. The only bad part? You have to wait for them to cool before eating them all. Holy cannoli INGREDIENTS MUFFIN: 1 3/4 cups all-purpose flour (220g) 2 teaspoons baking powder 2 teaspoons cornstarch 1/2 tsp salt 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 scant cup of granulated sugar (190g) 1 1/2 teaspoons vanilla extract 1 large egg, room temperature 1 large egg white, room temperature 1/2 cup whole ricotta (135g), room temperature 2 tablespoons milk, room temperature 1 cup mini chocolate chips 1/4 cup demerara sugar (or coarse sugar) for topping RICOTTA GLAZE: 1/3 cup whole ricotta (95g) 2 tablespoons salted butter (28g) 1 cup powdered sugar, sifted Dash of vanilla extract pinch of salt 1/4 cup mini chocolate chips INSTRUCTIONS In a small bowl, combine flour, baking powder, cornstarch and salt. Set aside. In a large mixing bowl with whisk, combine melted butter and oil. Stir in sugar (it will look like wet sand). Next, add the vanilla, egg, and egg white and mix until well combined and smooth. Add in ricotta and whole milk and whisk until well combined. Fold in dry ingredients until almost combined. Add chocolate chips and continue folding until just combined. Next, cover the bowl with a clean, dry kitchen towel and let the batter sit for 15-20 minutes. Preheat oven to 425 degrees. Fill a 6-muffin tin with batter all the way to the top, sprinkle each muffin with the demerara sugar. Bake for 8 minutes then reduce oven temperature to 350 degrees and continue baking for another 15-17 minutes. Do not open oven door when lowering temp. The muffins will be slightly golden on the tops when they are done. While they bake, you can make the ricotta glaze! In a small bowl, whisk all ingredients until well combined, except for the chocolate chips. Although it will be hard, wait until the muffins have completely cooled in order for the glaze to settle on them correctly and for the muffins to have the ideal texture. The when you are ready to eat, dollop on the glaze, sprinkle with mini chocolate chips and enjoy! *If using a regular 12-muffin tin, your muffins will only need about 8-9 minutes on the 350 heat. BON APPETIT! BACK TO SWEETS

SWEET AND SPICY PORK BELLY PIZZA Active Time: 30 Minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION This pizza hits all of the right taste buds. It's sweet from the sauce, salty from the pork, and crispy from the pizza crust. Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too Whole Foods is a bit breadier and Trader Joes give a bit more of a thin crust texture which I love! You can also replace the pork belly with chicken and it’s just as good! The only extra step would be to add oil in your pan to cook your chicken and to drain any liquid from your pan before adding the sauce. KIND OF A PIG DEAL INGREDIENTS Pork Belly: 2 large strips of pork belly cut into ½ inch pieces 2 large garlic cloves, minced 3 tablespoons rice vinegar 3 tablespoons soy sauce 3 tablespoons brown sugar 1 tablespoon red pepper flakes 1 tablespoon cornstarch + 2 tablespoons water Salt and pepper to taste ** Optional, 2 tablespoons hoisin sauce Crust: 2 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper **Optional, everything bagel seasoning Pizza: ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 2 garlic cloves, thinly sliced 1 ½ cups grated cheese 2 large scallions, chopped 1 tablespoon sesame seeds for topping **Optional, sriracha for some extra spice! **Optional, 3 eggs **Optional, microgreens for extra flare ***Double the pork belly sauce to use as a pizza topping OR to dip your crust into! It looks like a lot of instructions but it’s actually really simple! Read through it once before getting started. INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for at least 30 minutes. In a small bowl, mix together the garlic, vinegar, soy sauce, sugar, red pepper flakes, (**If using hoisin sauce, add it in now); set aside. Preheat the oven to 475°F. Heat a large pan over high heat, add pork belly. Try to get your pork belly as crispy as you can, cook for 6 minutes first, mix up the pan and cook for another 6-ish minutes. Add the garlic mixture to the pan, mix well, covering all pork belly pieces. Next in a small bowl mix the water and cornstarch together until cornstarch is dissolved then add to the pan, mixing well. Add salt and pepper. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. **If using bagel seasoning, sprinkle it on the buttered crust. Spread the sauce over the pizza, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place then all over the pizza. Next, add the pork belly. Sprinkle the rest of the cheese over the pork belly. If adding eggs, crack the eggs directly onto the pizza - or you can crack them in half-way through the cooking time for runnier eggs (this is what I did in the pictures). Place the pizza in the oven and cook according to the instructions, roughly 10-12 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes, add scallions, sesame seeds and microgreens for that added flare! BON APPETIT! BACK TO SALTY

ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies INTRODUCTION Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars. You might not need that second cup of coffee! These are packed with espresso powder and real espresso to give you that extra boost of energy. Adapted and Modified from Curly Girl Kitchen Espresso yourself INGREDIENTS 1 cup (2 sticks / 227g)) of unsalted butter 1 1/3 (290g) cups granulated sugar 1 tablespoon vanilla 2 large eggs, room temperature 2 tablespoons espresso powder 2 1/2 cups (300g) of flour (spooned and leveled) 1 1/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons espresso, hot and fresh and extra strong! 1/4 cup plus 2 tablespoons (82g) packed brown sugar 1/4 cup (30g) all-purpose flour INSTRUCTIONS Preheat your oven to 350 degrees. Now, let's brown that butter! In a small saucepan, heat the butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool for 1-2 minutes. In a large mixing bowl with whisk, combine the slightly cooled brown butter and granulated sugar (it will look like wet sand). Next, add the vanilla and eggs and mix until well combined and smooth. In a separate bowl, mix the flour, baking powder, salt, and espresso powder together. Then add that flour mixture to the butter mixture and using a spatula fold it in gently until combined. Prepare your 8x8 brownie pan with parchment paper hanging over the edge for easy removal. Then pour your batter into the pan. Next, mix your hot espresso, brown sugar, and flour together until combined and smooth. Pour this over your blondie batter and using a knife or chopstick (that's what I use) gently swirl it into the blondie batter then level the top. Bake for 23-26 minutes or until the edges are set but the blondies themselves may seem underdone and undercooked. This is fine! Do not overbake these or they will end up dry and cakey instead of that heavenly chewy, gooey blondie that you want! Set the pan on a cooling rack, and cool completely in the pan before removing and cutting into squares. BON APPETIT! BACK TO SWEETS

KEEPING THINGS SALTY Creamy, spicy, healthy green pasta with fresh green ingredients! Spicy green pasta Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 Up Up Perfectly spiced weeknight-ready wings SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 Wings Versatile, moist pork meatballs bursting with asian flavors Up Asian pork meatballs Active Time: 20 Minutes Start to Eat: 35 Minutes Makes: 35 Meatballs If you like chili, you will LOVE this gumbo. It has tons of flavor and is packed with veggies and proteins. Active Time: 45 minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 Up Chicken and chorizo gumbo Like Dip 'N Dots but pasta! Packed with flavor and veggies, this is a perfect summer, weeknight meal. Active Time: 10 minutes Start to Eat: 45 Minutes Serves: 6 Up COUSCOUS SALAD A perfectly spicy, flavorful, and easy-to-make buffalo chicken pizza. Up BUFFALO CHICKEN PIZZA Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person Pretty pink beet-pickled eggs for a sweet, salty bite Active Time: 25 minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets Up PINK PICKLED EGGS Easy, hearty turkey chili with bold flavors and full bellies Up EASY TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 Tangy, delicious pork belly pizza topped with sesame seeds and scallions Active Time: 30minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person Up SWEET AND SPICY PORK BELLY PIZZA Creamy, cheesy, crunchy caesar salad with an upgrade...pasta! Up CHICKEN cAESAR PASTA SALAD Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 The perfect topper for tacos and burritos or dip for fresh veggies Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread Up AVOCADO SPREAD Vinegar-based purple potato salad is a bright lemon, mustard vinaigrette Up German-style potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 Love a good Marg? This takes it up a notch! Refreshing, spicy, and smoky. Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Drink Up EL CAMINO

ABOUT ME Hi, I'm Elise Wine (yes, that's my real last name)! I currently live in Los Angeles, but grew up in Boston and was born in France. I share a cozy 2-bedroom apartment with my husband, where the kitchen may be poorly lit, and the stove is electric, but that doesn’t stop me from creating and capturing delicious meals and baked goods. My wonderful husband is my handy dandy food taster and I don't think he's mad about it. As a self-taught and mom-taught cook, my love for food and its diverse cultural roots runs deep. My mom’s work took her to places like Hong Kong, France, Portugal, and Thailand, introducing me to a world of flavors at a young age. Every time she returned, we’d experiment in the kitchen, recreating the dishes she fell in love with in each country. That sparked my love and passion for flavor and variety in food. I believe that life is too short not to explore strange, delicious, and flavorful foods. Food is more than just sustenance; it’s a universal language that brings love, laughter, and lasting memories. Some of my fondest memories revolve around food, from learning to roll sushi with my mom (and her endless patience) to enjoying my grandma’s special “yellow rice” during the holidays—turns out it was just saffron, but how was I supposed to know that?! Whether it’s our family’s annual New Year’s Eve sushi night out or trying out a new recipe, food has always been at the heart of my most cherished moments. I’m thrilled to share my culinary creations and food photography with you so you can get inspired and create memories with your loved ones. Here at Loyal Olive Oil, you’ll find inspired recipes that reflect my love for bold flavors, creative presentation, and the joy that food brings. Fun Facts: I love plain cold pasta straight from the fridge. I've been making my own sushi since I was 10. I love all things Harry Potter and Lord of the Rings. I love playing video games. Yes, my last name is really Wine, and yes, I do love wine! I snort when I laugh, and I cook whenever I’m bored, angry, sad, happy, or just plain hungry—so let’s just say I cook a lot. Welcome to Loyal Olive Oil, where food, photography, and flavor come together. BON APPÉTIT! ABOUT MAUI We rescued a puppy in the summer of 2020 and named him MAUI. We named him Maui because he was wandering around the beach when he was found and he has some awesome features that make him look Hawaiian (in our opinion). Also, we love Pixar movies and are obsessed with Moana. He is a goofball and loves being around when I am cooking and photographing all of the goodies. He is a mixed breed for sure. He is mostly Chihuahua with some Toy Fox Terrier and a whole bunch of other breeds. We love him bunches and he's a model for sure so you will probably be seeing a lot of him in future photos! His favorite foods are Beef, Salmon, Shrimp, Broccoli, yogurt, and cheese! ABOUT US Matt and I have been together since 2011 - Woah! We met when we were both 20 working a summer job at a movie theater. This was in a small town between our two home towns in Massachusetts. Our parent's houses being so close together makes holidays a breeze since our families are just two towns apart. We share a huge passion for movies—so much so that we host an Oscar party every year and aim to see a new movie every week. We’re both absolutely in love with The Lord of the Rings series (seriously, the best movies ever made). We also enjoy staying active, whether it’s going on walks, hikes, or spending time at the beach (our first date was on a beach, after all). Our college years took us to different schools in Boston. I pursued Theater at Suffolk (still asking myself, what was I thinking?!), while Matt went to MassArt for Animation, and he’s crushing it! After four years, we moved in together into a small Brighton, MA apartment with a horrendous kitchen. We met some awesome people, had amazing times, and navigated a few crazy work experiences. But after three years, we decided to take a leap and move all the way to Los Angeles. When we arrived in LA, I had never been to California until I stepped off the plane. I was so nervous, but we’ve truly fallen in love with life here. That said, I miss my friends and family back east like crazy. In the summer of 2020, Matt and I had a trip planned to San Diego, one of our all-time favorite places, especially Ocean Beach (OB). That’s where he proposed! Everyone says this, but it truly was amazing—I cried a lot. That same week, we adopted our fur baby, Maui! So, while 2020 was challenging for many reasons, it also turned out to be one of the best years of my life. In the fall of 2021, we got married!!! Planning a wedding during a pandemic was no picnic, but honestly? It was a year filled with unforgettable memories, and I got to spend extra time with friends and family that I might not have had otherwise. September 18, 2021, was one of the best days of my life. Matt is the most incredible human, and I’m seriously one lucky lady. I walked down the aisle to the epic Jurassic Park Theme, and our first dance song was “You’ve Got a Friend in Me” from Toy Story. What did we have to eat did you ask? We kept it true to us. Our favorite sub shop, Monica’s Mercato in Boston, catered about 100 Italian subs, and The Rusty Can, a fantastic BBQ joint, provided brisket, pulled pork, and mac and cheese. For dessert, we indulged in my all-time favorite Boston doughnuts from Union Square Donuts. Oh boy, was it amazingly delicious! So there you have it, a little about Elise, Matt, and Maui! We’re just a couple of movie-loving, food-obsessed, adventure-seeking souls enjoying life in Los Angeles with our adorable pup. LET'S CHAT! Send Thanks for contacting me!

Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. BON APPETIT! BACK TO SWEETS