Like impossibly tired.
Like dosing off at my computer tired.
Normally, I’m not this tired, and I figure it has something to do with my medications, but damn. I am one sleepy girl.
A couple of days ago, I took the day off since I was so exhausted. I figured I’d expend some brain cells and watch a couple of old episodes of Keeping Up With The Kardashians – I was feeling stupid that day, anyway, and needed something to kind of ease my mind. (On a side note: I don’t know how, why, or when Kardashians became ‘easing’ to my mind but whatever).
And in the middle of a really intense fight between Kourtney and Scott (what else is new?), I totally passed out. Like, remote in hand, mouth to the floor, passed out. Maybe I’m becoming a narcoleptic. Maybe Kourtney’s delightfully monotone voice lulled me into my dreamless sleep at 12pm on a Thursday. Either way, I woke up a little later to Kourtney and Scott having fixed their issues (for now) and Kim about to give birth.
Okay, so I hadn’t missed much, but still. I was shocked I even fell asleep.
And it isn’t like I’m not getting quality sleep at nighttime. I get roughly 10 hours a night every night, and it’s restful sleep. But I’m also craving bedtime every night around 5pm and wishing it were later so it would be socially acceptable to crawl into my bed and pass out.
Is that weird? Am I becoming old?
Is this what it’s like when you die?
Or am I finally, after years of never possessing it, finally getting the napping trait? Because I could be on my deathbed ill and craving sleep, and my body would nope out of every nap I’d tried to have. Maybe now, in my rickity old age of 24, I’m finally seeing the napping side of things.
If so, I sense a lot of sleeping in my future. And I’m kind of okay with that.
Whatever it may be, at least I was lucid enough to make this S’mores Tart, and thank goodness for that. This thing is insanely delicious and totally chocolaty. It couldn’t be easier to make, either. Just bake a simple graham cracker crust, fill with the luscious chocolate mixture, and top with miniature marshmallow bits. On a side note, I totally wanted to buy a kitchen torch to torch the living daylights outta some mini marshmallows on top, but the torches were like $50 and I was so not having that, so mini marshmallow bits it was.
If you think you can survive without singing your eyebrows off, use a kitchen torch to blister some miniature marshmallows for that full toasty-s’mores effect. Otherwise, mallow bits it is. Either way, you’ve got something delicious about to be on your hands. And face.
Now that’s what I call sweet dreams.
- 1½ cups graham cracker crumbs
- 1/4 cup white sugar
- 6 Tbsp melted butter
- 1 pkg bittersweet chocolate chips like by Ghirardelli
- 1 (14 oz) can sweetened condensed milk
- About 2/3 cup Kraft JET-PUFFED Marshmallow Bits
- Grease a 9" tart pan lightly with cooking spray and set aside. Meanwhile, preheat oven to 375 degrees F.
- In a large bowl, combine the graham crumbs, white sugar and butter with a spatula until moistened and blended. Press the mixture evenly along the bottom and up the sides of the tart pan to form the crust. Bake for approx. 7 minutes on top of a baking sheet to help with easy removal, careful not to lift from the bottom of the tart pan. Cool completely.
- In a large saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat, stirring constantly until smooth and melted. Immediately pour into the tart shell and very gently spread out into an even layer. Immediately top with the marshmallow bits and gently press to adhere. Allow the tart to set for about 1 hour before cutting into wedges to serve.
Rich, creamy, chocolaty and absolutely delicious – I’m not describing myself, people. This tart is out of control and totally amazing. The marshmallow bits are sweet and add a nice crunch to the creamy chocolate tart. I served this up alongside vanilla bean ice cream for a truly outrageously scrumptious experience. I suggest you do the same!