R.E.M

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[jjanasatiarose]

Summer Nails

[jjanasatiarose]

Remember to take a break from social media, and to allow yourself to unwind from the horrors happening around us. It's okay to take a step back and take a moment to do something normal like: watching tv, playing video games or even going to the gym. Let yourself breath, and detach for a moment. When you feel overwhelmed, take a moment to gather yourself together. Your mental, emotional and physical health is important.

XOXO,

R.E.M

[jjanasatiarose]

It's time to change the conversation. It's time to change our reality, and that times now. #blacklivesmatter -- For ways to help: https://blacklivesmatters.carrd.co/

Ways To Help

Ways To Help

[jjanasatiarose]

Hey,

Sorry we've been gone, we decided to take a social media break and let our mind, body and soul get a very much needed cleanse. But we're back and ready to jump back on in!

Starting Next Sunday:

We're gonna start posting every day from May 10th to the end of July a new work out routine that you can do at home without any weights! Even though times are tough right now, you can use this time as a way to re-start, un-wind and pamper yourself!

But it won't just be a new work out routine's we'll give you, it'll also be new recipes, self-care tips/tricks, way's to improve you mental health, tips on how to save money, and so much more!

XOXO,

R.E.M

[jjanasatiarose]

"Love is a thing of complexity, having unconditional love isn't real love. Real love comes from trials, depth and constant failure. That's where the growth is and the real love lies."

[jjanasatiarose]

Fitness is not about being better than someone else... It's about being better than you used to be.

Khloe Kardashian

[jjanasatiarose]

Loaded Cowboy Queso

Ready in: 30 minutes | Serves: 6-8 | Calories: 1012 KCAL

Ingredients

2 (8 packs) old el paso taco boats

1 (1 oz.) packet old el paso taco seasoning

olive oil spray

½  lb. hot pork sausage (or regular)

salt and pepper to taste

¾  cup pale ale beer (or your favorite type of beer)

16 oz. velveeta, cut into 1” cubes

½  cup shredded pepper jack cheese

1 (14 ½ oz) can rotel tomatoes (undrained)

1 cup black beans, drained and rinsed

¼  cup chopped fresh cilantro

Preparation

Taco Boats.

Preheat oven to 350F

Cut the Taco Boats in half width wise and place on a large baking sheet.

Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with the taco seasoning.

Spray with more olive oil.

Bake for 10 minutes, or until the taco boats are browned and crispy.

Remove from the oven and set aside.

Queso.

While the chips are cooking, begin your dip.

Start by browning the sausage in a medium skillet over medium heat.

Use a wooden spatula to crumble and turn the sausage as it cooks.

Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally.

It should take about 4-5 minutes for all the cheese to melt in.

Stir in the Velveeta and shredded pepper jack.

Once melted, stir in the tomatoes, beans, and cilantro.

Serve immediately with the homemade chips.

Tips

1. If making in a slow cooker, you can add all dip ingredients (cook the sausage fully first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally. 2.This Loaded Cowboy Queso is kicked up a notch by adding sausage, black beans, cilantro, beer, and shredded pepper jack.

[jjanasatiarose]

Nutella Cinnamon Sugar Doughnuts

Ready in: 45 minutes | Serves : 8 | Calories: 280 KCAL

Ingredients

2 packages (¼  oz. each) active dry yeast

¼  cup warm water (110F to 115F)

¾  cup warm full-fat milk (110F to 115F)

5 tbsp. unsalted butter (room temperature)

⅓  cup granulated sugar

1 lrg. egg plus 1 egg yolk (room temperature)

¾  teaspoon salt

3 ¾  cups all-purpose flour (divided)

½  cup nutella (whisked smooth)

1 egg white (lightly beaten)

2 cups crisco vegetable oil (for frying)

1 cup granulated sugar

1 tablespoon cinnamon

Preparation

Making the Dough.

In a small bowl combine the yeast and warm water; set aside and allow it to foam up - about 5 minutes.

In a large bowl combine warm milk and butter; whisk until butter has completely dissolved.

Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour; beat until smooth.

Stir in enough remaining flour to form a soft ball of dough (don't knead the dough just yet).

Making the Doughnuts.

Place the ball of dough in a lightly greased bowl, turning once to grease top.

Cover tightly with saran wrap and let rise in a warm place for 1 hour.

It will appear to have almost tripled in size.

When the hour has passed, gently punch the dough down and turn it out onto a lightly floured work surface; knead into a smooth ball, about 7-8 times, or until it's uniform in texture.

Divide the dough in half, creating two equally sized balls of dough.

Using a rolling pin, roll each portion of dough out into a large rectangle, approximately 1/4 inch thick.

Using a lightly floured 2 and 1/2 inch round dough cutter, cut an equal amount of circles from each rectangle.

Place 1 and 1/2 teaspoons of Nutella in the center of HALF of the circles.

Brush the edges lightly with the egg wash, then top with remaining circles of dough.

Press the edges together tightly to seal.

Cooking the Doughnuts.

Transfer doughnuts to a large, lightly greased baking sheet, spacing them an inch apart (they will rise).

Cover pan rightly with saran wrap and set aside for 45 minutes.

When ready to fry, heat oil to 360F.

Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown.

Quickly roll the warm doughnuts in the cinnamon sugar and serve warm.

Cinnamon Sugar Topping.

Combine granulated sugar and cinnamon in a small bowl.

Set aside until needed.

Tips

1. These doughnuts are best the day they're made, but will "keep" for 3 days when stored in an airtight container. 2.Make sure your yeast is not expired! Active yeast will dissolve completely into the warm water and start bubbling after a few minutes. 3. If this doesn’t happen, your yeast is inactive. Rise your dough in a warm area. If your home is on the cooler side, place the bowl somewhere warmer, like the top of a fridge or in a slightly warm – but turned off! – oven. 4. If your home is on the warmer side, your dough may rise a little more quickly than expected. 5. Use a yeast or candy thermometer to accurately determine the temperature of liquids you’re using in the recipe. 6. The doughnut dough must rise twice, once for an hour, then again for 45 minutes. 7. The entire doughnut process will take around 3 hours, and even though most of it is “hands-off” time, it’s good to plan ahead when making this recipe. 8. Once the doughnuts hit the oil they fry up FAST. I’m talking 1-2 minutes tops, so stay near during the entire frying process. 9. Although these Nutella stuffed doughnuts are quite delicious on their own, the cinnamon sugar coating is a must. Simply combine a cup of granulated sugar with a dash of cinnamon, then roll the warm doughnuts around in the mixture before serving. It’s that easy! 10. I recommend assembling the cinnamon sugar mixture before frying the doughnuts. That way you have it there and ready for the doughnuts when they come out of the oil.

[jjanasatiarose]

Raspberry Ripple Doughnuts

Ready in: 36 minutes | Serves :12 | Calories: 280 KCAL

Ingredients

200 ml / .85 cups whole (full fat) milk

1 tbsp. easy-bake / fast-acting dried yeast

60 ml / ¼  cup luke-warm water

85 g / ⅖  cup caster sugar

1 lrg. egg

1 lrg. egg yolk

60 g / ¼ cups unsalted butter, softened

¾  tsp. salt

450 g / 3 ½  cups plain flour

1 lt. vegetable oil for frying

6 heaped tbsp. caster sugar (for dusting)

Filling

6 tbsp. seedless raspberry jam( or raspberry puree)

1 cup double/heavy cream

2 tbsp. confectioner’s sugar

Preparation

Before.

Heat the milk until just about to boil, then turn off the heat and leave to cool to a luke-warm temperature.

Place the yeast in a small bowl with the warm water. Mix and leave for 3-4 minutes until frothy.

Making the Doughnuts.

Place your milk, yeast, sugar, egg, egg yolk, butter, salt and half the flour into the bowl of a stand-mixer. Mix together for a minute (using the dough hook) until combined.

Add in the rest of the flour and mix on a medium speed for 4-5 minutes. The dough should smooth and a little sticky.

Cooking the Doughnuts.

Place the dough into a lightly oiled bowl and cover with cling film.

Leave to prove at room temperature until doubled in size (about 60-90 minutes).

Tip the dough out onto a lightly floured surface and knead a few times to punch out the air bubbles.

Then split the dough into 12 equal sized portions.

Roll each into a ball, then flatten each ball very slightly.

Place each ball on a little piece of baking parchment (having them on individual pieces makes it easier to pick up and lower each doughnut into the oil layer) and cover with some lightly oiled cling film.

Leave to prove for a further 30-40 minutes.

Place your caster sugar (for dusting) in a bowl and put to one side.

Meanwhile, pour your oil into a large pan and heat to 160c/320f.

Use a thermometer and try to keep your oil temperature as constant as possible.

Cook doughnuts three at a time – gently lowering each one into the pan holding the edge of the baking parchment in one hand and using a spoon or palette knife in the other.

Cook for approx. 3 minutes – until dark golden brown – then flip over using a pair of wooden chopsticks.

Cook for a further 3 minutes.

Scoop out of the pan using tongs and place straight in the bowl of sugar.

Toss in the sugar and place on a cooling rack.

Repeat with the remaining doughnuts.

Leave the doughnuts to cool for half an hour.

Making the Cream.

Meanwhile, give the jam a quick whisk with a fork to loosen (you could add a few drops of water too) and spoon the jam/puree into an icing bag with a large nozzle.

Whisk the cream and confectioner’s sugar together until you reach the soft peaks stage, then spoon it into another icing bag (or plastic sandwich bag with the corner cut out) with a large nozzle.

Serving the Doughnuts.

Take one of the doughnuts and use a metal skewer to make a hole in the side – all the way to the middle of the doughnut.

Push the nozzle of the cream-filled icing bag in the hole and squirt in cream until you see the sides of the doughnut expand slightly.

Use your skewer to push the cream over a little, then squirt in the jam/puree.

Repeat with the remaining doughnuts and serve.

Tips

1. These doughnuts are best eaten on the same day, and are fantastic served slightly warm. 2. Golden brown, sugar dusted doughnuts, served slightly warm and filled with raspberry jam and sweetened cream. Irresistible!

[jjanasatiarose]

German Chocolate Donuts

Ready in: 30 minutes | Serves : 20 | Calories: 450 KCAL

Ingredients

4-5 cups crisco pure vegetable oil

4 cans (5 biscuits per can) pillsbury grands jr. golden homestyle buttermilk biscuits

1 can pillsbury creamy supreme coconut pecan frosting

1 cup pillsbury  creamy supreme chocolate frosting

2 tbsp. water

⅓ cup chopped pecans (or more if desired)

½  cup flaked coconut (toasted - or desired amount)

Preparation

Before.

In 3-quart heavy saucepan, heat oil over medium heat to 350F.

Meanwhile, spoon coconut pecan frosting into a pastry bag fitted with a 4B pastry tip.

Set aside.

Making the Donuts.

In medium bowl, stir chocolate frosting and 2 tablespoons water until smooth.

Add a few more drops of water if it's too thick.

Set aside.

Place paper towels under cooling rack.

Separate dough into 20 biscuits; gently place 5 biscuits at a time in hot oil.

Cook about 1 minute or until golden brown.

Using tongs, gently turn over; cook 1 minute or until golden brown.

Remove to cooling rack; cool 2 minutes.

Meanwhile, in small bowl, mix pecans and coconut.

Cooking Donuts.

To fill the biscuits which we will now call donuts, use a sharp knife to poke a hole in the side of each donut, then insert pastry tip into side of each donut.

Squeeze coconut pecan frosting into center until filled.

Serving the Donuts.

Dip one side of each donut in chocolate glaze.

Sprinkle with pecan mixture.

Serve warm or cool.

Tips

1. German Chocolate Donuts are made with Pillsbury Biscuits, fried in Crisco Oil, then filled with Pillsbury Coconut Pecan Frosting and dipped in Pillsbury Chocolate Fudge Frosting. 2. Then topped with toasted coconut and pecans. 3. Start by frying the biscuits in the oil which has been heated to 350F in a heavy saucepan. 4. Let them fry for about a minute on each side. 5. Don’t let them get too brown. Let them cool on a cooling racking with paper towels underneath. 6. Fill a pastry bag (fitted with a 4B pastry tip) with the coconut pecan frosting. 7. Take a knife and poke a hole in the side of each biscuit which we will now call a donut, then squeeze the frosting into the center. 8. Keep squeezing until it’s full and some of the frosting starts to come out of the hole. 9. Meanwhile measure out 1 cup of chocolate frosting in a medium sized bowl. 10. Stir in 2 tablespoons water or a little more if it’s too thick. You want it to be the consistency of a glaze. 11. Dip each donut into the chocolate glaze. Make sure the donut is completely covered in chocolate on one side. 12. Sprinkle a mixture of toasted coconut and chopped pecans on top. 13. Let them set for about an hour or you can serve them immediately if you want to. (The chocolate might be a little messy if you don’t let them set, but still just as tasty.)

[jjanasatiarose]

Double Chocolate Zucchini Cake Donuts

Ready in: 20 minutes | Serves : 12-14 | Calories: 100 KCAL

Ingredients

1 cup whole wheat flour

¼ cup coconut sugar

¼  cup brown sugar

½  cup organic cocoa powder

½  tsp. baking soda

1 ½  tsp. baking powder

½  tsp. salt

2 eggs

1 tsp. vanilla extract

½  cup plain greek yogurt

¼  cup unsweetened applesauce

1 cup zucchini (shredded)

¼  cup chocolate chips

Preparation

Before.

Preheat oven to 350 degrees and lightly spray the donut pans with cooking spray.

Squeeze the zucchini shreds between a paper towel to remove excess moisture.

Making the Donuts.

In a medium bowl, combine flour, cocoa powder, baking powder, salt, and baking soda.

In a larger bowl, lightly beat the eggs, and then add the coconut sugar, brown sugar, greek yogurt, applesauce, vanilla extract and zucchini.

Mix the dry ingredients into the wet ingredient, and stir until well combined.

Baking the Donuts.

Spoon the batter into the donut pan, and top each donut with 8-10 chocolate chips.

Bake for approximately 9-11 minutes until a toothpick inserted into the center comes out clean.

Serving the Donuts.

Allow donuts to cool on a wire rack, and drizzle with glaze (combine 1/4 cup of confectioners sugar with a dash of milk and vanilla extract) if desired.

Tips

1. These moist and rich baked double chocolate donuts are under 100 calories each, and you’ll never guess that they’re packed full of zucchini and other better-for-you healthy ingredients! Indulge your chocoholic sweet tooth without ruining your diet! 2. These double chocolate donuts come in at under 100 calories each thanks to the addition of the zucchini which also gives the donuts a rich moistness beyond comparison. 3. Each donut is just a bit under 100 calories (88 calories plain and 98 calories with a drizzle of icing), so you can indulge your sweet tooth without blowing your diet. It IS bathing suit season, after all!

[jjanasatiarose]

Blackberry Bacon Grilled Cheese

Ready in: 15 minutes | Serves: 1 | Calories: 400 KCAL

Ingredients

1 tbsp. butter

2 pieces sourdough bread

4 slices swiss cheese

4 pieces bacon (cooked)

½  jalapeno (sliced - for less spice, remove seeds)

3 tbsp. blackberry jam

Preparation

Making the Grilled Cheese.

Butter one side of each slice of bread.

Place bread, butter side down, in skillet.

Top one piece of bread with cheese, bacon, and jalapeños.

Top the other piece of bread with blackberry jam.

Put sandwich together; grill over medium heat, flipping after 4-5 minutes.

Grill until both sides are golden brown and cheese is melted.

Tips

1. Forget about the “shoulds”….sometimes you just need to go with a feeling and see how it turns out! 2. This grilled cheese is the perfect example. Loaded with Swiss cheese, blackberry jam, bacon, and jalapeños….it’s definitely a sandwich that was born from a feeling. And it just feels right.

[jjanasatiarose]

Beef & Cheese Enchiladas Dip

Ready in: 40 minutes | Serves: 8 | Calories: 312 KCAL

Ingredients

2 tsp. oil

2 garlic cloves (minced)

1 onion  (finely chopped)

1 lb. ground beef

1 packet taco seasoning

14 – 16 oz. can refried beans

10 oz. can enchilada sauce of choice (medium mild old el paso)

14 oz. black beans (drained)

2 cups grated monterey jack or cheddar cheese

cilantro (garnish)

Preparation

Before.

Preheat oven to 350F.

Heat oil over high heat in a skillet.

Add garlic and onion.

Cook for 3 minutes until translucent.

Making the Dip.

Add beef and cook, breaking it up as you go, until it changes from pink to light brown.

Add taco seasoning and cook until beef is browned.

Add refried beans and Enchilada sauce.

Cook for 5 minutes or until thickens to your desired consistency.

Stir through black beans.

Serving the Dip.

Transfer to a heatproof bowl.

Top with cheese then bake for 15 minutes or until bubbly and golden.

Serve warm with corn chips.

Garnished with cilantro if desired!

Tips

1.Everything you know and love about Enchiladas, in a hot bubbly dip. Made with ground beef, the secret ingredient is refried beans which makes it gorgeously creamy and dip-like. 2. You can also  add black beans to fill it out a bit and for added texture. Otherwise this is just 100% beef, and it was a little too much. 3. Corn would also be a wonderful addition to this – and even adding some other vegetables like sautéed diced zucchini and red peppers.

[jjanasatiarose]

Vegan Carrot Cake Breakfast Muffins

Ready in: 30 minutes | Serves: 12 | Calories: 137 KCAL

Ingredients:

1 “flax egg” (1 tbsp. ground flaxseed + 2 tbsp. water)

120 ml / ½ cup orange juice (organic)

zest of 1 large orange

120 ml / ½ cup coconut oil (melted)

80 ml / ⅓ cup agave syrup

100 g / 1 cup wholegrain spelt flour (or whole grain wheat flour)1 tsp. baking powder

½ tsp. bicarbonate of soda

a pinch of salt

1 tsp. ground cinnamon + extra for topping

½ tsp. ground mixed spice

1 cups shredded carrots (approx. 2 medium carrots)

50 g / ⅓ cup raisins

coconut sugar or brown sugar, (for topping)

Preparation:

Prepping.

Preheat the oven to 356F, and line a muffin tin with 12 muffin cases.

Make the flax egg replacer by stirring together the ground flaxseed and water until it turns into a thick, gel-like consistency.

Making the Muffins.

Add the flax egg to a large mixing bowl with the: orange juice, zest, coconut oil and agave syrup.

Next add the: flours, baking powder, soda (bicarbonate), salt and spices.

Stir until well combined.

Gently fold in the carrots and raisins.

Spoon the mixture evenly into the muffin cases and sprinkle some coconut sugar and cinnamon on top.

Baking the Muffins.

Bake for 20 minutes or until it’s a dark, golden-brown.

Add a toothpick inserter in the middle of the muffin, and see if it comes out clean.

Leave it to cool in the tin for 5 minutes and then transfer to a wire cooling rack to cool completely before serving.

Tips

1. To store, these muffins can be kept in an airtight tin for up to three days at room temperature. 2. The raisins are optional, you can also add any kind of nut you’d like. 3. These muffins are perfectly healthy, and are great for any occasion!

[jjanasatiarose]

Brownie Belgium Waffles A la Mode

Ready in: 25 minutes | Serves: 3 (12 wedges) | Calories: 911 KCAL

Ingredients:

½ cup all purpose flour

½  cup unsweetened cocoa powder

1 cup granulated sugar

1 tsp. baking powder

1 tsp. sea salt

10 tbsp. melted unsalted butter

2 lrg. eggs

2 tsp. vanilla extract

¼ cup water

⅔ cups mini chocolate chips

vanilla ice cream

chocolate sauce

powdered sugar

Preparation:

Before:

Preheat a Belgium waffle maker.

In a large bowl mix the flour, cocoa powder, sugar, baking powder, and salt.

Melt the butter and set aside to cool a little.

Making the Waffles:

Beat the eggs, vanilla extract, and water in a small bowl.

Whisk the egg mixture into the dry mixture, then quickly mix in the melted butter.

Finally stir in the chocolate chips.

Cooking the Waffles:

Spray the waffle iron with non-stick cooking spray.

Pour one-third of the batter into the waffle iron, close and cook for approximately 3 minutes. Lift the lid to check the waffle.

It should be fully formed, but soft to the touch. Carefully turn the waffle iron to flip the waffle out.

The moment it starts cooling, it will crisp up.

Repeat with the remaining batter.

Serving:

Serve as-is, with powdered sugar on top, or "a la mode" with vanilla ice cream and chocolate sauce!

[jjanasatiarose]

Fluffy Vegan Pancakes

Ready in: 10 minutes | Serves: 6 | Calories: 69 KCAL

Ingredients

¾ cup white spelt flour (or plain white flour)

1 tbsp. arrowroot powder (or cornstarch)

1 tsp. baking powder

(optional flavourings) ¼ tsp. ground cinnamon, ⅛ tsp. ground cardamom and zest of 1 orange

3 tbsp. maple syrup

1 tsp. apple cider vinegar

½ cup dairy-free milk

2 tbsp. rice bran oil (or other mild flavoured oil)

To Serve

date syrup (or any kind of syrup to your preference)

fresh fruit (we used figs)

Preparation

Stove Top.

Heat a dry frying pan on low heat.  

A small non-stick works best, but use your first try to assess if you’ll need to add a small amount of oil.

Making the Pancakes.

In a large bowl mix the: flour, arrowroot powder, cinnamon, cardamom and orange zest together.

Stir in the wet ingredients (egg, maple syrup, apple cider vinegar, dairy-free milk and rice bran oil) until well combined,  and the texture is runny; but thick.

Cooking the Pancakes.

Ladle approximately ¼ cup of the batter onto the dry pan, and cook for about 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.

Repeat with the rest of the batter!

Serving.

Cut the figs (or fresh fruit of your choice) into quarters, drizzle the date syrup and enjoy!

Tips

1. You can also use gluten-free flour. However, the are slightly paler in colour, and didn’t rise as well. They’re still delicious though! 2. Keep in mind that these pancakes are: dairy-free, eggless, vegan, sugar-free, soy-free and nut free; so when the batter isn’t as dough/creamy as you remember - it’s because you are using substitutes. 3. Cut the dates into quarters so they’re easier to serve with your pancakes. 4. You can use any type of maple syrup with this recipe, and you can also add your own favorite fruits!

[jjanasatiarose]

Deep Fried S’Mores

Ready in: 40 minutes | Serves: 36 | Calories: 336 KCAL

Ingredients:

9 graham cracker sheets

2 ex.-lrg. Chocolate bars (hershey’s dark chocolate 4.25 oz bars)

½ cup chocolate chips (or an additional chocolate bar)

20-24 lrg. marshmallows (rectangular “STACKERS” marshmallows)

1 egg

1 tsp. oil

1 cup all-purpose flour (1 cup + 2 tbsp.)

3 tbsp. granulated sugar

½ tsp. baking powder

⅛ tsp. salt

1 quart oil (for frying)

Equipment:

candy thermometer

Preparation:

Making the S’Mores.

Line an 8x8” pan with cling wrap. Fit four of the graham cracker sheets into the bottom of the pan, and break up an additional sheet to cover any remaining space in the bottom.

Melt the chocolate chips, and spread about ⅓ of the melted chips on top of the graham crackers in a thin layer.

Top the crackers with the chocolate bars, they’ll fit perfectly on top.

Applying the Marshmallows.

Spread more melted chocolate on the bars, then top with marshmallows - simply put them on the chocolate.

Finish by spreading a layer of chocolate on the marshmallows, then top with the remaining graham crackers.

Refrigerate the pan to set the chocolate.

Making the Batter.

Whisk together the: egg, oil, and milk in a small bowl; and in a separate, medium bowl, whisk together the: flour, baking powder, and salt.

Add the wet ingredients to the dry ingredients, and whisk everything together until it’s smooth.

Applying the Batter.

When the chocolate is set (let it set at room temperature for 10 minutes), carefully cut the giant s’mores into 36 small squares.  

Frying the S’Mores.

Pour the frying oil into a medium saucepan so that it’s 2’ deep, and insert the candy thermometer.  

Heat the oil over medium heat until it reaches 375F. Once it reaches 375F, take a s’more and dip it in the batter, turning over with you hands, until it’s completely covered.

Let excess batter drip into the bowl, then gently drop into the oil.

Repeat 3-4 more times, so you’re 4-5 pieces at a time. Fry each for 2 minutes.

Tips: 1. Watch the temperature of the oil, and keep it between 375-380F. For this recipe, it’s better to have the oil on the hotter side; the pieces cook faster. 2. If the pieces start to break when you cut them, use melted chocolate as glue. 3. If the s’mores take to long to fry, the marshmallow will be completely evaporated.