July 12, 2023

10!

Ten years!
Can you believe it?!
Yep, Yours Truly has been blogging away on I’m Annette for ten whole years!!!
(If you are so inclined, you can read the post that started it all, with my very first,
very brief blog entry, here.)

              A 2013 Disneyland Paris photo from the I’m Annette About Page

After much careful deliberation, volleying around various ideas back and forth in my brain, including some fun suggestions from my, always-fun, British blogging “pen pal”, Jenny,  (I wrote about her, here, and here.)

        I love this photo of Jenny, my blogging “pen pal”, that she shared with me   for my February 2018 post

I eventually concluded that marking this ten-year milestone with a delectable treat was mandatory! Think of it as a blogging birthday “cake”. :o)

4th of July Bars

With this birthday blogging in mind, I share with you a newly discovered recipe!
4th of July, 2023, will forever be remembered as the holiday that my (wonderful) daughter and I first stirred together these yummy S’more Bars, and from this day forward, this dessert will now be referred to, in my house, as 4th of July Bars. This recipe definitely falls into the keeper category for desserts, ticking off all of the boxes.
This s’more-type bar is simple, delicious, and not overly sweet.

Speaking of 4th of July, I just had to share this precious photo,
taken by friend, Independence Day 2022.
Thank you, Brian!

Please, join me in celebration of a decade in blogging by making this treat soon.  
Give it a try, and if you like it, please follow up with a kindly mention in the
comments section.
(FYI, all comments are seen by the public.)

Please join me in celebration of a decade in blogging.

The Recipe

4th of July Bars

Ingredients

Cover crust evenly with large marshmallows, that have been torn in half

Bake until chocolate chips are melted and marshmallows are lightly browned

Allow  s’mores to rest in the pan until cool, about 30 minutes.
Refrigerate until set, about 45 minutes.
Remove from the pan, using the parchment, and cut into squares.

Thank you for reading I’m Annette.

If you find yourself with some free time, I invite you to take a stroll down the I’m Annette’s archives, here, or check out the archive spot of imannette.net.  There’s a lot to explore; ten year’s worth!


May your days be blessed, and your taste buds happy!

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Made Me Smile! :o)