Bay Area LIFE: Make s'mores right inside your kitchen!

SAN FRANCISCO (KGO) -- Indulge in ooey gooey goodness! Make s'mores right inside your kitchen with the recipes below!

S'mores Recipe

Ingredients: Graham crackers; chocolate bars (milk chocolate or dark chocolate); marshmallows (standard size)

Heat the oven to 350 F of 180 C/Gas 4. Line a large baking sheet with foil or parchment paper
Arrange the graham crackers on the prepared baking sheet
Put 1 square of chocolate on each cracker. Place a standard-sized marshmallow on each piece of chocolate
Put the pan in the preheated oven for about 4 to 6 minutes, or just long enough to melt the marshmallow and soften the chocolate
Remove the pan from oven and put another graham cracker on top of each treat to make a sandwich

Salted Caramel Sauce
Recipe by Olivia Colt, Salt & Honey Catering
Yield : 1 Cup

1 cups granulated sugar
3 tablespoons light corn syrup
teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
6 tablespoons water
1 tablespoon crme fraiche or sour cream

In a 1-quart saucepan, whisk together sugar, corn syrup, salt and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 240 degrees. Remove pan from heat and whisk in butter, cream and crme fraiche or sour cream until a smooth mixture forms. Transfer to a heat-safe bowl or container and let cool to room temperature. Store refrigerated for up to two weeks.

Chocolate Hazelnut Spread
Recipe by Olivia Colt, Salt & Honey Catering
Yield: 2 cups
8 ounces blanched hazelnuts
1 cup powdered sugar
1/3 cup cocoa powder
3 tablespoons hazelnut oil

1 teaspoon vanilla extract
Pinch of salt

Toast hazelnuts and process in a food processor or blender until they form a smooth loose paste. Add remaining ingredients and blend until a loose, glossy spread has formed. Remove spread from food processor and using fine mesh sieve, push mixture through sieve to remove any lumps. Transfer to an airtight container and store in refrigerator for up to two weeks.

Tip: if mixture is too tight add a nonflavored oil until desired consistency is reached.

Salt & Honey
Salt & Honey Catering believes every occasion should be a celebration! They are passionate about creating fun, memorable and effortless events. Located in the San Francisco Bay Area, they service all parts of the Greater Bay Area from Napa Valley to Silicon Valley. Salt & Honey Catering specializes in corporate events, parties and weddings, big and small, fully catered with staff and event planning, as well as ready-made Salt & Honey To-Go meals. They dedicated team believes in sourcing seasonal ingredients, working with professional and service-oriented staff and creating simple, rustic and elegant presentations. They also like to add an element of fun to events with DIY food bars where guests can customize sliders, tacos, drinks, desserts and more.

About Olivia Colt
Olivia Colt is founder of Salt & Honey Catering. Salt & Honey believes in using locally sourced and sustainably raised-and-caught produce, meat and seafood to create meals that are satisfying for the palate and responsible for the environment. The Bay Area catering and events company has created memorable weddings, parties and corporate events for the likes of Facebook, One Kings Lane and Google, Salt & Honey is driven by the bounty of Northern California, finding inspiration in Mexican, French, Italian and Caribbean flavors.

Of Dominican-American heritage, Olivia's cooking career began at her great-grandmother Mami Juana's and grandmother Mami Pia's apron springs, as she watched them and learned to prepare Dominican dishes.

Her first real memory of experimenting solo in the kitchen was at age 9, watching Martha Stewart make mayonnaise from scratch on TV. As she explains it, "I took out the blender, separated the egg whites from the yolks, streamed in the olive oil and added a pinch of salt. I was so proud to show my mother what I had created when she got home from work-she loved it. I always attribute that moment of seeing her joy, and the pleasure of sharing something truly delicious, to igniting my passion for cooking and feeding others. I promptly told my parents I wanted to go to culinary school."

Instead of cooking school, however, Olivia moved to San Francisco to attend the University of San Francisco and major in Latin American Studies and History. But on the side, she was cooking and experimenting with recipes and always entertaining. After graduation, she focused her career on social work and fundraising, working in development and event planning for several Bay Area nonprofit organizations.

At the age of 27, Olivia experienced back-to-back strokes. Her recovery led to a six-month medical leave and an abundance of free time. She began hosting small tasting dinners in the living room of her tiny apartment, with her mother acting as sous chef and lead server and her father as host and entertainer. Olivia was also hired to do daily lunch at two tech startups in San Francisco. Seeing a viable career as a caterer, she decided to quit her job to pursue her dream of a culinary career. Salt & Honey was born.

Word spread, and in January 2012, Olivia moved the catering business out of her apartment and into her first professional kitchen, hired staff and grew her client list.

That same year, she had a third stroke, which finally led to the diagnosis of a rare blood disorder, Paroxysmal Nocturnal Hemoglobinuria. Since then, treatments help manage her chronic illness and she has learned to balance her "new normal" with her growing business. Salt & Honey now has professional chefs, experienced catering managers and a full-time staff of 18 who make their clients' dreams come true.
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