S'mores for Summer

Happy Sunday!

My family and I were making s'mores at my house for the weekend. We were trying some "creative" ways to make a s'more. I never like to use the microwave because the taste is no where near authentic.

I originally suggested we try to place a graham cracker with a marshmallow on aluminum foil and place it in the oven on broil for one to two minutes. However, we did not want to heat up our kitchen as we just finished making crab cakes and a stew. We seemed to have misplaced our wooden skewers, so we figured aluminum foil over the grill top would be our best bet as it does not attract as much heat.

Of course the best way is to hold the marshmallow on a stick high over the bonfire. In about two months when I visit Disney for the EPCOT Food and Wine Festival, I will demonstrate the best way to roast marshmallows and make the perfect s'more, one of my favorite desserts.

 

 

 

We did a test with the first piece of the aluminum foil, but they burned too quickly. We tried it again when the grill was off so the heat was not as intense. I definitely recommend placing the chocolate on the graham cracker after the marshallow has slightly melted and browned. We were so successful, though we would have wanted to see the marshmallows brown slightly around the sides, instead it only melted the marshmallows. They were still yummy!!

 

We used honey graham crackers, Hershey's special dark chocolate bars and your standard marshmallows.

 



Enjoy your day,

Salted Pretzel Marshmallow Bars

 Dear Friends,

While visiting my family this past week, we enjoyed making a new dessert that was featured in this month's Food Network magazine. As a subscriber to Food Network, I always try to make at least three to four new recipes from the magazine in addition to recreating new renditions of certain recipes featured. 

A little messy, but we were having fun with it!

 The recipe featured below is very and simple to make. Everyone in my family enjoyed it. Though some of us thought it was just a tad too sweet, you can reinvent the recipe yourself and mix in your own unique toppings, such as nuts, chocolate candies, etc. 

 I would make this recipe again! I thought it would be great for autumn or even the winter holidays! You definitely need a tall glass of milk as a pairing with the bars. It's a perfect cool down for these rich, decadent bars!

Ingredients

For the bars:

• Cooking spray, for the pan
• 1 1/2 cups broken lightly salted pretzel pieces
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 stick unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract  (*you can also use almond extract if you prefer it to not be too sweet)

For the topping:

• 8 marshmallows, halved crosswise
• 1/4 cup peanut butter chips
• 1 teaspoon vegetable oil
• 1/4 cup semisweet chocolate chips

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray.

Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt.

Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions.

Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet.

Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool.

Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars.

*I think next time I may try white and dark chocolate or just straight peanut butter. You can also do mini milk chocolate and or peanut butter chips without melting them! That might be tasty. I was also thinking pretzel M&Ms!

Let harden at room temperature or chill to set before cutting.

Yield: 16 bars

Sweetly,

Oatmeal Chocolate Chip Cookie Dough Peanut Butter Brownies

Good Afternoon!

Don't these bars look to good to be true?! Get ready to indulge...

 

Ingredients

1 box brownie mix

2 eggs

1/3 cup melted butter

peanut butter layer:
1/2 cup creamy or chunky peanut butter

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

cookie dough layer:

2 2/3 tablespoons softened butter {remaining butter from the brownies}

1 tablespoon powdered sugar

1 tablespoon brown sugar

1/4 cup granulated sugar

3/4 teaspoon vanilla

1 tablespoon milk

1/2 cup all purpose flour

pinch of salt

2 tablespoons mini chocolate chips

2 tablespoons rolled oats {optional}

1 cup chopped peanut M&M’s

for the drizzle-

1/4 cup white chocolate chips

2 tablespoons coconut oil or butter

Directions

Preheat oven to 350 degrees. Line 9×9 glass dish with foil and spray with non stick cooking spray. Set aside.

In large bowl, stir brownie mix, eggs and melted butter together until combined. Pour into prepared dish and smooth the top. Bake 25-35 minutes or until set and toothpick comes out clean after being inserted. {A few moist crumbs are fine.} Set aside to cool.

For the peanut butter layer, mix all ingredients together in a small bowl until combined. Spread over the top of the brownies and press down lightly so it sticks.

For the cookie dough layer, cream butter and sugars together until light and fluffy. Stir in vanilla and milk. Stir in dry ingredients, then chocolate chips and oats. Spread cookie dough by the teaspoonful over the peanut butter layer and press down to flatten the top. Sprinkle with chopped M&Ms.

In a small bowl, microwave white chocolate and coconut oil until smooth and completely melted. Drizzle overtop of the bars. Refrigerate 5-10 minutes or until the white chocolate hardens. Cut into 12 pieces and serve.

Recipe from Lauren's Latest
Best,

Mini Peanut Butter and Chocolate Buttercream Cookie Sandwiches

Dear Friends,

Below is a terrific recipe I think everyone should try. Enjoy!

 

Mini Peanut Butter and Chocolate Buttercream Cookie Sandwiches

Ingredients

1 stick (8 tablespoons) unsalted softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 cup all purpose Gold Medal Flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
Chocolate Buttercream
1 stick (8 tablespoons) softened unsalted butter
1 1/2 cups powdered sugar
1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter and sugars into your stand mixer beating until creamy, about 2 minutes. Add egg, peanut butter, then vanilla to the mixer, beating until creamy.
3. In a large bowl, mix your flour, salt and baking soda to combine then add to the wet ingredients until just combined. With a small cookie scoop, scoop dough onto your prepared baking sheet. Bake for 9-11 minutes, until baked through. Remove from oven and let cool.
4. To prepare buttercream, place butter and 1 cup powdered sugar into a large bowl and whisk to combine. Place chocolate chips into a microwave safe bowl and heat until melted. Stir and add to bowl, whisking. Add remaining 1/2 cup powdered sugar to bowl, whisking until a nice frosting consistency is reached. Add buttercream to cooled peanut butter cookies sandwiching together. Serve and enjoy!
Makes 12-18 cookie sandwiches

Recipe from Picky Palate.

Red Velvet Cream Cheese Brownies

Dear Friends,

I made these brownies yesterday to bring in to school for the 100th day of school celebration. The faculty and staff loved them! As for the young students at the elementary school, some loved it and some did not care for the cream cheese on top and ate the bottom part of the brownie. I suppose that these brownies are more for adults than children. Children usually love the simple chocolate brownies or cupcakes with frosting and sprinkles!

Try baking them at home this Valentine's Day! Recipe courtesy of the Food Network. I baked these brownies with my friend's organic eggs layer by her hens!

Organic Eggs

 

Ingredients

• 
  
• 1 tablespoon unsalted butter, for pan

Red Velvet Brownie Layer:

• 1 stick unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• Pinch salt
• 1 tablespoon red food coloring
• 1 teaspoon vinegar
• 2 eggs
• 3/4 cup all-purpose flour
• 1/4 cup chopped toasted walnuts

Cream Cheese Layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/8 teaspoon vanilla extract
• Special equipment: 8 by 8-inch baking pan
• 
  

Directions

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Royal Wedding Celebration

I will definitely be watching the Royal Wedding next Friday, April 29. I am so excited to view this moment in history! Will you be watching? If so, how will you celebrate? Below are some menu items ideas for your royal wedding celebration.

Copyright 2010 Mario Testino

Tea and Scones for breakfast
High tea with finger sandwiches
Cupcakes with the British flag decorated on top
And how about...Blue Velvet Cupcakes? Recipe, courtesy of Paula Deen, is below:

Photo Credit: OneParticularKitchen.com

Ingredients

• 2 cups sugar
• 1/2 pound (2 sticks) butter, at room temperature
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces blue food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

Directions

Preheat oven to 350 degrees F. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans (or two lined cupcake pans). Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Cream Cheese Frosting

• 1 Stick Butter, room temperature
• 1 8 ounce pack of Cream Cheese
• 4 Cups Confectioners Sugar
• 2 tsp Vanilla Extract

Cream the butter and cream cheese until smooth. Add sugar a cup at a time and beat well. Add vanilla and beat to combine. Pipe or spread onto cooled cupcakes. Enjoy!!

Bake it in a Cake!

Dear Readers,

I found this great website called Bake it in a Cake, a blog that features cupcakes with yummy surprises baked inside, everything from a cookie, to chocolate truffles. Let's get creative! What would you bake into your cupcake? I would love to try an Oreo or EL Fudge cookies or perhaps English toffee!

I am just drooling over these cupcakes below:

Chocolate covered strawberry cupcakes with filling

Girl Scout Tagalongs mmmm :)

Reeses are my favorite!

Chocolate Chip Cookie Sleds

I thought this was an awesome idea for a Christmas buffet, and especially for baking with kids. I will be creating these with my family! I just cannot get over how cute this is and there is a lot you can do with it. I purchased Hershey's mini Reese's cups, regular candy canes and candy cane style Hershey kisses. Use festive-wrapped candies for a memorable, crafty treat.

Recipe provided by Nestle Toll House.

Prep: 20 mins 

Cooking:18 mins

Level: Intermediate

Cooling: 30 mins

Yields: 10 sleds

Ingredients

• 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
• 1/3 cup ready-to-use white frosting
• 20 (5 1/4-inch) Candy Canes
• Assorted holiday candy and chocolate
• Edible white glitter (optional)

Directions

PREHEAT oven to 325° F. Grease or foil-line a large baking sheet.

PLACE whole bar of dough on prepared baking sheet. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form an 11 x 8-inch rectangle.

BAKE for 18 to 20 minutes or until light golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Gently slide cookie onto cutting board. Trim edges of rectangle as needed.

CUT cookie into 4 x 2-inch rectangles, or to about the length of the candy canes you will be using. (Cut in half lengthwise and you should have 2 long rectangles that are 4 inches wide. Cut each long rectangle into 5 pieces. This should give you ten 4 x 2-inch rectangles.) Use about 1 teaspoon frosting on backside of cookies to attach candy canes (1 teaspoon per candy cane should do). Let stand for 30 minutes or until set. Once set, turn the sled over so the candy canes are on the bottom.

SPRINKLE sled with glitter (to look like snow), if desired. Fill sled with candies.

Cook's Tip: You can make mini-sleds by using mini candy canes and cutting cookies into smaller rectangles. Also, if you would like to personalize the sleds with your child's initial, pipe it on. Here's how: Add frosting to small plastic food storage bag, snip off tiny corner from bag and pipe initial onto cookie. Be sure to let it dry before adding any candy cargo!

Cupcakes in a Jar

Good Day Everyone!

As readers, I am sure you know how much I love red velvet...cookies, cupcakes and brownies. When I came across these red velvet cupcakes in a jar at an Etsy shop, I just fell in love with the idea. Great for gifting, parties and an opportunity to personalize it, what could be a better way to give a sweet treat? These cupcakes can be created easily at home: purchase a set of mason jars at your local KMart, Walmart, hardware or grocery store; ribbon can be purchased at a craft shop. The ideas are endless. Tie a wooden spoon with ribbon so your loved one can enjoy it immediately if they'd like.

How To Make...

Create as many layers as you can. Choose your cake and icing flavor. My favorite would definitely be the red velvet or lemon cake with lemon icing and chips. More tutorial tips here.

Or you can purchase your cupcake-in-a-jar at this Etsy shop. Another great shop (photo featured below). They create cupcakes with a NYC name theme.

Long Island Lemon

G Desserts Lemon Cupcake

Living in the UK? Purchase these yummy cupcakes at this UK online shop, G Desserts.   

Dine like a Celebrity

Paparazzi, take a snap at this

Candy Sushi- Whip up a batch of Rice Krispies treats (made with a little extra marshmallow) and cut them into sushi roll-size circles using a cookie cutter.  Poke little holes in the middle and fill with gummies, jujube fish, twizzlers, and Swedish fish, then wrap each "roll" in a Fruit Roll-Ups strip. 
Another method is to cut the slabs of Rice Krispie Treats into rectangles and stack them on wax paper.  Then add the candy and roll the Rice Krispie treat around the candy.  Only roll once, because you do not want it too thick!  Trim the excess with a knife, then wrap the fruit roll up around it (squeeze). Leave the plastic wrap on my roll-up while applying it to the candy, make sure to remove it before cutting into sushi pieces.     
Serve on a square plate with chop sticks for an authentic look. 

For a glamorous look, bask your candles in a golden glow.  Just paint 1-inch stripes of candle glue onto a pillar candle and sprinkle with glitter.  A gold table cover and a sprinkle of confetti add to the sophisticated vibe. 
table cover: plumparty.com
confetti: partycity.com

*in part courtesy of Seventeen Magazine and mommyknows.com

Girls Night In: *Party* Menu

Drink- Lemon Pineapple Fizz
Capuccinos or Tea

Eat- Grilled Cheese Sandwiches
Crescent Hot Dogs with Honey Mustard Dipping Sauce
White Bean Hummus with Pita Chips
Fig and Stilton Squares
Vegetable Crudites
Watermelon
Chocolate Fondue

Fig and Stilton Squares

Ingredients
1 package(s) (14-ounce) all-butter puff pastry, thawed if frozen but still cold

1/2 cup(s) fig preserves
3/4 cup(s) (4 ounces) crumbled Stilton cheese
Directions
1.On a lightly floured work surface, roll out puff pastry to a 16- by 11 1/2-inch rectangle. Trim to form a 10 1/2- by 15-inch rectangle. Transfer pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze squares until firm, about 30 minutes.

2.Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on sheet and cover with more parchment paper. Top squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake squares about 35 minutes, until pastry is golden. Transfer squares to a rack to cool. Repeat to bake remaining squares.

3.Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon fig preserves. Sprinkle with Stilton and bake about 5 minutes, until Stilton is melted. Serve warm or at room temperature.
 
Chocolate Fondue
 

 
Ingredients
3 ounce(s) bittersweet chocolate, chopped

2 tablespoon(s) heavy cream
1 tablespoon(s) brewed espresso
1/2 teaspoon(s) vanilla extract
salt
1 banana, peeled and cut into 8 pieces
8 piece(s) fresh pineapple
4 strawberries

Directions
1.Place chocolate, cream, espresso, vanilla, and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.OR Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.

2.Pour the chocolate mixture into a serving bowl. Serve with fruit.
 
White Bean Hummus with Parsley Oil
 

 
Ingredients
1 cup(s) dried white beans, such as cannellini or navy beans

4 clove(s) garlic, peeled
1 sprig(s) thyme
1 bay leaf
3/4 cup(s) extra-virgin olive oil
Salt
Freshly ground pepper
1 cup(s) flat-leaf parsley leaves
1 cup(s) celery leaves
Flatbread or pita chips, for serving

Directions
1.In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme, and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches.

2.Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid, and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.

3.In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.

4.Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.
 
*Serve at room temperature
 
Lemon Pineapple Fizz
 

 
Ingredients

1 can (6 ounces) pineapple juice, chilled
1 cup vanilla ice cream
1/2 cup lemon sherbet
1 cup lemon-lime soda, chilled

Directions
1. In a blender, combine the pineapple juice, ice cream, and sherbet; cover and process until smooth. Pour into chilled glasses; stir in soda. Yield: 2 servings.
 
Recipes from delish.com and tasteofhome.com

Ice Cream Cone Cupcakes

How to make the treat that's always a great surprise at parties

Ingredients

• 12 wafer ice cream cones
• 1 box of Funfetti® Cake Mix
• Frosting of any flavor or color
• Candies: M&M's, Reeses Pieces, Jelly Beans, etc.
• Toppings (sprinkles, colored sugars, candy pearls etc. to taste and choice)
• Muffin pans for 12 desserts

Instructions

1. Make the cake mix according to the mix directions.
2. Bake 12 medium, and 12 small cupcakes
3. Fill the each of the cones with any candy of your choice
4. Spread icing on each of the larger cupcakes, place face down in cone
5. Repeat with small cupcakes, then place them face down on top of the larger cupcake
6. Cover the cupcakes completely with frosting, and create swirl effect (refer to video below)
7. Decorate with sprinkles, colored sugars, candies, or any other edible decoration, be creative!
8. Serve and enjoy!

*Another variation is to pour the batter in the cones, bake according to the directions on the cake box, then remove cones and place on cooling plates. Do NOT leave in muffin pans!

Want Dairy Free?

Substitute vegetable oil for butter and soy, rice, or coconut milk for cow's milk.