frozen s'mores

I've never been a fan of camping. I suppose that I've never been real camping, but the camping I have experienced was close enough and that's what I'm basing this statement on. Bugs, sleeping on the floor, no modern day comforts. Count me out.

I do, however, love the idea of roasting marshmallows over a campfire. I'll do many things that I don't like in the name of food. No surprise, I'm sure.

One of my favorite summer activities from my childhood was gathering at my neighbor's bonfire pit to make s'mores. It was buggy and hot, but nothing beats the flavor combination of toasted marshmallow, chocolate, and graham cracker.

I don't think I've enjoyed a s'more since my firefly catching days, so I was very excited when I came across this variation on the traditional s'mores. This is one of the easiest desserts to put together and the outcome is truly delicious. I brought them to a Fourth of July party the other week and they were a hit. 

Basically you cover one side of a graham crack with mini marshmallows then toast the marshmallows under a broiler until lightly browned. You take another graham cracker and sandwich it with the toasted marshmallow covered graham cracker. Then you spread melted chocolate over the top and sides of the marshmallow sandwich and place in the freezer to harden. That's it. So simple and so tasty.

What dessert screams "summer" more than a s'more? These are the perfect summer treat, but I don't doubt I'll find an excuse to make them during the cooler months. My only word of caution is to watch your marshmallows closely under the broiler. I may or may not have caused a fire in my oven during my first attempt at toasting marshmallows. Worth it. Make these.


Frozen S'mores

6 graham crackers
3 oz semi sweet chocolate chips
Mini marshmallows

Preheat your oven broiler and adjust top rack so that it's in the middle of the oven
Line a baking sheet that fits in your freezer with parchment paper
While oven is heating, melt chocolate chips in microwave by heating in 30 second increments and stirring until completely smooth
Place three graham crackers on your baking sheet and top each graham cracker with mini marshmallows (enough to cover entire cracker)
Place baking sheet under broiler and broil marshmallows until toasty brown, about 2-3 minutes*
Immediately place remaining graham crackers on top of toasted marshmallows to make a s'mores sandwich
Spread a thin layer of chocolate on top of each graham cracker and the sides
Place in freeze for at least thirty minutes for chocolate coating to harden
Cut each sandwich into halves or fourths to serve

Enjoy!

*Marshmallows easily go from toasted to burned, so watch marshmallows very closely while broiling



Source: Mama Marin Cooks
Linked at: Time to Sparkle, Tuesday Talent Show, What's Cookin' Wednesday, Your Creative Timeout

baked banana doughnuts with vanilla glaze

Does anyone else have multiple gift cards in their wallets? While I appreciate gift cards because they allow my exceptionally indecisive self to choose a practical gift on my own timeline, I’m almost never able to find something that spends the entire amount. I know, me and my problems again. What I’m getting at is that I’m left carrying around gift cards with unknown balances that I eventually forget about. Sound familiar?

I had been toying with the idea of buying a doughnut pan for quite a while when I finally decided that I really needed one. I rummaged through my wallet to see if I had any worthwhile gift cards and luckily, I found an old Crate and Barrel one. I’m sure I could have forfeited the $10 to buy one sans gift card, but now my doughnut pan feels infinitely more special because it’s free. I love free things.

These banana doughnuts were delicious. The vanilla glaze quite didn’t set up with a crackly sugar coating like I expected it to (less liquid next time), but it still added a nice layer of sweetness to the doughnut. The doughnut itself is soft, moist, and very flavorful. The glaze soaked into the doughnuts as they sat in our tupperwear container and I actually preferred them this way. I love food that becomes more flavorful as it ages. My husband loved these doughnuts and he’s not one to give a lot of feedback. So, for my first attempt at baked doughnuts, I’ll deem these a success. I highly suggest you invest in a doughnut pan because your life could use more doughnuts. I'm sure of it.

Banana Baked Doughnuts with Vanilla Glaze

Doughnuts:

1 cup flour

¼ cup + 2 tbsp granulated sugar

1 tsp baking powder

½ tsp cinnamon

½ tsp salt

¼ cup buttermilk* 

1 ripe banana, mashed

1 egg, beaten

1 tsp vanilla extract

½ tbsp butter, melted

Vanilla Glaze:

1 cup powdered sugar

1-2 tbsp milk

1 tsp vanilla extract

Preheat oven to 325 degrees

Lightly grease donut pan

In a large bowl, whisk together dry ingredients

Mix in buttermilk, banana, egg, vanilla, and butter until just combined

Spoon mixture into pan until wells are about 2/3 full

Bake for 8-10 minutes, or until lightly golden

Allow doughnuts to completely cool before drizzling with glaze

To make glaze, measure powdered sugar into small bowl then stir in milk and vanilla until reaches desired consistency (add more sugar to make it thicker)

Drizzle doughnuts with glaze over a cooling rack so that excess glaze drips off 

Allow glazed doughnuts to sit on cooling rack until glaze has firmed up before serving or storing

*If you don't have buttermilk, you can use add 1 tsp white vinegar to regular milk

Doughnuts source: Rumbly in My Tumbly

blueberry crumb bars

I'm not really a fruity dessert kind of girl. I love fruit, so I'm not sure why I have such an aversion to eating them in dessert, but I'll always pass over a peach cobbler for anything chocolate. I sometimes wonder why restaurants put so many fruit options on their dessert menu instead of more chocolate creations. My mother-in-law always orders key lime pie no matter what rich chocolate selections are offered. It's something that I'll never understand.

When I was trying to decide on how I should use the leftover blueberries from my cheesecake stuffed strawberries, these blueberry crumb bars I had bookmarked a while back immediately came to mind.

I normally associate fruity crumb bars with the holidays because it's the only time of the year that my mom bakes her signature cranberry bars. I always make room on my chocolate-heavy dessert plate for those bars. They're so incredibly rich, buttery, and sweet. Much like these blueberry crumb bars.

These bars have a sweet buttery shortbread crust that is layered with a sugary blueberry filling and shortbread crumbles. Each bite has the perfect ratio of blueberries that are still plump and juicy to those that burst during baking so that their sweet juices softened the crust. These were perfection. I was so satisfied with these bars that I didn't even need chocolate as post-dessert dessert (a common meal in my household).

I know that these seem labor intensive, but they really are so easy to bake. The most challenging part is making the shortbread crust because you have to cut cold butter into a sugared flour mixture; however, you can easily use your hands to assist and your crust comes together very simply. These are a delightful summer treat to use your fresh blueberries, but I wouldn't mind enjoying a bar or three over the holiday season.


Blueberry Crumb Bars

1 1/2 cups all purpose flour
3/4 cup granulated sugar, divided
1/2 tsp baking powder
1/8 tsp salt
1 tsp lemon zest
1 large egg yolk
1 tsp vanilla extract
1/2 cup salted butter, chilled and cut into cubes
2 tsp cornstarch
1 tbsp lemon juice
1 cups fresh blueberries, at room temperature
11/2 tbsp sugar

Preheat oven to 375 degrees
Butter an 8x8 baking dish, set aside
In a large bowl, whisk to ether flour, 1/2 cup sugar, baking powder, salt, and lemon zest
In a small bowl, whisk together egg yolk and vanilla
Add egg mixture and cubed butter to flour mixture and use a fork or pastry cutter (or your finger tips) to cut mixture together until it resembles coarse crumbles
Gently press 2/3 of mixture into prepared baking dish

In separate mixing bowl, whisk together remaining 1/4 cup granulated sugar and cornstarch
Stirn in lemon juice then add blueberries and toss mixture to evenly coat
Pour and spread blueberries evenly over crust
Sprinkle remaining crumb mixture over berry layer
Sprinkle 1 1/2 tbsp of sugar evenly over topping
Bake for 38-42 minutes until top is golden brown
Allow to cool completely before cutting into squares*
Store in airtight container for up to 1 week


*Note: I brought my bars to a party, so I was unable to try my preferred serving method, but I'm sure that these would be delicious served warm with vanilla ice cream



Source: Cooking Classy
Linked at: Time to Sparkle, Tuesday Talent Show, What's Cookin' Wednesday

friday favorites

How is everyone surviving the heat? Yesterday Kent and I made the misguided decision to walk to our friend's Fourth of July party. It's about a mile walk, so not difficult, but the heat was oppressive. We thought that the breeze from the harbor would make the trek manageable, but we arrived completely doused in sweat. My biggest grievance with this city is that parking is impossible, so you're forced to make poor choices such as walking uphill through 93 degree heat with frozen s'mores (recipe next week!) and alcohol. 

Our weekend plans are still up in the air right now, but I expect for us to remain indoors except when outdoor exposure is necessary. The next few weekends are busy for us, so I have no problem with a whole lot of nothing on the schedule. This sounds like a good decision.  

This week's favorite finds from around the web (click on gray hyperlink for source)!

Favorite indulgence: S'more Doughnut Sandwiches. I actually had another doughnut selected for this week's favorite indulgence, but then I saw that this treat takes indulgence to a whole separate level and I had to share this creation. So decadent. So perfect.

Favorite meal: Ahi Tuna Burgers with Grilled Pineapple. Does this not sound like the most delightful summer dinner?

Favorite funny: Things Millennial Girls Love. Spot. On. Except for a few, of course.



Favorite bite: Smashed Avocado Tomato Basil Bruschetta. As I told you last week, I'm going through an avocado phase where I'm incorporating it into at least one of my daily meals. I had this for dinner the other night (with a side of my other recent obsession- Costco's tortilla chips), and these little creations are amazing. There is so much freshness and flavor packed into each bite. And they come together in less than 10 minutes. You'll thank me later for this easy healthy fix to a last minute entertaining idea or snack hankering!

Favorite look: Cut Offs. Having just turned 26, I more cognizant of age appropriate attire. I'm pretty sure that I can still get away with shorts of this length for the right occasion, but I find myself wearing shorts less and less. In any case, this is a cute look for summer.

Favorite bread: Homemade Hot Dog Buns. If you know me, then you know that I don't like hot dogs, but I do like bread. I'm certain that I could find something to fill these deliciously seasoned pillows of carby goodness with.

Favorite DIY: Photoshop Your Child with Their Artwork. Technology is so sophisticated! The link to this site explains how Photoshop can merge a picture of your child with a picture of their artwork. I'm not sure how many pieces of a child's artwork are worthy of this effort, but this seems like a simple way to achieve a special photo.

Favorite remix: Chocolate Chip Banana Bread French Toast. Just when I thought that chocolate chips were the only way to make banana bread better, here we fry it up and add syrup to create chocolate chip banana bread french toast. It's a mouthful to say as these are to eat I'm sure. Why yes, I would like a little powdered sugar sprinkled on top.

Favorite read: Life's Formula. A quick little read by A Foodie Stays Fit on being happy where you are now (click gray hyperlink for full post).

Favorite quote: Chocolate is Better. Ok, so I have two favorite funnies this week. I normally leave you with a thought-provoking quote for the weekend, so I wanted to leave you with something a little lighter. Here is one of the greater truths in life. 

Have a great weekend everyone!

peanut butter swirl chocolate chip blondies

Is anyone else struggling to fill time in the evenings during the week now that shows are on summer hiatus? It feels like the nights are moving very slowly. I suppose that I'm not really complaining about having more idle time at home (man, can it be stressful churning through my DVR'd shows after work! I know, feel sorry for me), but I'm more annoyed that these grossly overpaid actors/hosts/reality show fools don't have to show up to work every day like I do.

Life isn't fair, so I've been drowning my evenings in excess sugar. These peanut butter chocolate chip blondies are a product of this.

What we have here is a chocolate chip cookie in bar form that is packed with flavor. These are not lacking in the sugar department, but their sweetness is balanced with an incredible top layer of peanut butter that adds the perfect amount of saltiness to these rich bars. The peanut butter is swirled throughout the bars, so its delicious flavor is infused into each bite. This recipe comes from Averie Sunshine's new cookbook, Peanut Butter Comfort. She intentionally removed the leavening agents used in typical baked goods to make these bars thick and fudge-like. See above photo for proof. 

The treats are extremely easy to put together. You can make them in one bowl in less than thirty minutes. If you are a peanut butter lover, then you will love these. Think of them as squares of peanut butter bliss.


Peanut Butter Swirl Chocolate Chip Blondies

1 stick of butter, melted
1 cup of brown sugar, packed
1 egg
2 tsp vanilla extract
1 cup all purpose flour
1 cup chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees
Line an 8x8 inch baking pan with foil and spray with cooking spray
In a medium bowl, stir together melted butter and sugar together until combined
Add the egg and vanilla and stir together
Add the flour and mix until just combined
Gently fold in 3/4 cup of the chocolate chips
Pour cookie dough into prepared pan in one even layer
Melt peanut butter in microwave for 45 seconds then mix with spoon until smooth
Drizzle melted peanut butter over dough in back and forth fashion
Take a knife and swirl the peanut butter through the batter
Bake for 25-28 minutes until edges pull away from the pan (peanut butter layer will firm up as blondies cool)
Let blondies cool in pan completely before cutting into bars
Store in airtight container for up to one week


Source: Peanut Butter Comfort
Linked at: Tuesday Talent Show

cheesecake stuffed strawberries

I must preface this post by saying that this is not my kind of holiday treat. The abundant selection of fresh fruit in the produce department is difficult to resist lately, but when faced with the choice between a sweet melon and a cake shaped like watermelon, I'm going with the cake.

With that said, these are a delicious dessert option for summer. I almost described them as "bikini friendly" because that's a buzz word around this time of year, but I hate that expression. What makes something bikini friendly? Can I not eat cake in a bikini? I can and I will.

These are obviously Fourth of July inspired, but you could forego the cheesecake filling and use Nutella to elevate these sweet little morsels. An idea to keep in your back pocket until February maybe? I actually have been tempted by Philadelphia's new Snack Delights. I'm sure you've seen them. They're containers in the refrigerated aisle with a photo of fruit or some other snack food being dipped into it's health's demise. One flavor deliciously pairs cream cheese and chocolate together and I would like to eat it plain with a spoon. 

So in closing, these are a wonderful treat to bring to a Fourth of July party or barbecue that you may be attending this week. They are super easy to whip up and their festive presentation is darling. Most importantly, they taste sweet and fresh and you can enjoy without guilt!

Cheesecake Stuffed Strawberries

1 package of fresh strawberries

1 8oz package of cream cheese, softened to room temperature

1/4 cup confectioner's sugar

1 tsp vanilla extract

blueberries

Use a sharp knife to slice each strawberry twice perpendicularly along the tip almost entirely through, leaving a small bit uncut

In a medium sized bowl, use a handheld mixer to beat together cream cheese, sugar, and vanilla until light and fluffy

Transfer cream filling to a gallon sized bag and push filling to one corner

Snip a small piece of the corner off to pipe strawberries

Separate the 4 tips of the strawberry and gently push the filling in until it reaches the top

Top with a blueberry

Repeat with all of your strawberries

Store in refrigerator until serving*

*Note: best served the day you assemble

Source Fifteen Spatulas

Linked up at Tuesday Talent Show, What's Cookin' Wednesday, Time to Sparkle

friday favorites

Can you believe that we've made it through the final week of June already? I'm sad to see June go as it's one of my favorite months. It's my birthday month, so I try to extend the celebration as much as possible. All this means is that I have more dessert than usual.

Each year June culminates with the celebration of my cousin's birthday in Ohio. We always have one cake to celebrate my birthday, one for his party, and a second for his birthday to be enjoyed by the family. Cake is serious business in my family. We typically order an ice cream cake for my cake, but this year we decided to try something different because my cousin requested not to have a Costco sheet cake for his party. This was a real curveball for my family because we (read: I) love Costco cake. To compensate for the lack of enormous sheet cake, we decided to switch things up and order a giant chocolate cake to commemorate my birthday. If you haven't already experienced Costco's All-American Cake, then pick one up for your next occasion. Or no occasion at all. I won't judge unnecessary cake consumption. It's a four layer chocolate cake with rich layers of ganache frosting and chocolate shavings to garnish. It was out of this world good.

Anyway, on to my favorite finds from around the internet this week (click on gray link for source)!


Favorite indulgence: S'mores Ice Ceam Pie. I grew up eating ice cream pies, but I've never had an ice cream pie like this delicious creation. Chocolate and coffee ice cream sandwich a rich layer of fudge over a buttery graham cracker crust and topped with marshmallow infused whipped cream. 

Favorite meal: Maple Bacon Beer Burgers. I've always been a proponent of eating my alcohol. 

Favorite concept: Coffee Bar. I don't drink coffee, but I love the idea of it and I think that this is such a cute and cool look for the kitchen.

Favorite snack: Guacamole Cheese Toast. I'm on a big guacamole kick lately. Such a simple way to combine two delicious foods.

Favorite DIY: Counter Over Front Loading Washer & Dryer. I'm all about organization, especially when it makes annoying tasks easier. 

Favorite sweet: Movie Theater Candy Bark. Somehow I found myself married to a movie buff. The poor guy rarely gets to go because I'm not a fan of going to the movie theater. Admittedly, I am a child when it comes to food, though, and their candy is an effective bribe to get me to see a movie on the big screen.

Favorite look: Festive Scarf. I love holidays, but I'm not one to dress up for a holiday. This cute scarf is a subtle and cute way to keep in the spirit of the Fourth of July holiday.

Favorite read: The Science of Positive Thinking. This is a wonderfully insightful article written by a psychology researcher at UNC. She discusses scientific evidence to explain how positive and negative thoughts affect your brain and how these thoughts relate to your success and happiness. I found the piece really interesting and encouraging. My favorite line of the article is "happiness is both the precursor to success and the result of it."

Favorite remix: Apple Pie Fries. Is it too early to be thinking of Thanksgiving?

Favorite pup: Pool Pup. I haven't made my way to the pool yet, but I'm glad this cutie is keeping cool this summer.

Favorite quote: Life is a Balancing Act. 

Have a great weekend everyone!