There’s no wrong way to make a s’mores.
I know, that’s a pretty bold statement. And after polling you guys on Facebook last week, I know that there are folks on both sides of the issue. Do you have to stick to the classic graham cracker, Hershey’s chocolate, just toasted marshmallow equation or can you get a little creative and crazy with your s’more? Is s’more individuality allowed?
Well, I say yes!
As long as you’re enjoying the wonderful combination of chocolate, cracker (or cookie) with toasty mallow, then you’re doing right and enjoying summer (or whatever season, I suppose).
I got so much good feedback from what creative things you do with s’mores, so I thought I would share some inspiration, along with a recipe for S’mores Dip!
There are many more debates about how to get the perfectly cooked marshmallow, but I really feel that there are two main camps:
- You like your marshmallow browned (not burnt) evenly across and gooey inside. This is achieved by cooking your marshmallow rotisserie-style over the coals or by not getting too close to the coals.
- You either like your marshmallow evenly browned or burnt, but you burn it either way (I’m in this camp).
You guys had so many ideas around this, so here are a few of my favorites:
The varieties ranged a lot here, too, so here are some ideas:
- Reese’s cup
- A Rolo in the marshmallow
- Dark chocolate
- Slightly warmed by the fire
- Sub for strawberries or a nut butter
- Hershey’s cookies and cream chocolate
- Symphony bar
And if you really want to go off the rails, make this simple, shareable S’mores Dip. You basically add your chocolate topped with mini marshmallows in a cast iron skillet and stick it in the grill for a few minutes. Then, you can all hover over the dip with crackers or cookies in hand and dip away.
What could be more summer-worthy?!
*Click or tap on recipe card to enlarge and save.
You just know when you’ve found a perfect dessert.
It has a nice mix of textures.
It tastes like something new yet somewhat familiar at the same time.
And for me, it’s often cheap and easy to make. (Bonus points if you made it yourself!)
These Raspberry Almond Bars from Real Simple meet all of those categories, while still having some class and refinement to share. These are not your average bars, but packed with crunchy almonds and sweet raspberry jam on a shortbread-like crust. And most of the recipe is done in the food processor!
These bars make me long for a tea party with friends or a family picnic.
However you decide to enjoy them, I guarantee that they will be a memorable sweet treat.
*Click or tap on recipe card to enlarge and save.
This is not a sponsored post, but I do love popcorn.
Spring has sprung… and I basically can’t stop making new desserts.
With all of the fresh fruit and citrus coming in season (and butter and flour always in my fridge and pantry), I’ve been in full-fledged baking mode.
But, there are also times when you want to celebrate all that’s wonderful about spring (being outside, celebrating with friends, taking it easy) without working too hard to create a tasty treat.
This “recipe” or food idea of sorts is perfect for those times.
I was inspired by SkinnyPop popcorn to share a spring, popcorn-inspired recipe. I couldn’t help but imagine my popcorn in a halo around a cookie sandwiched with vanilla ice cream.
I don’t know if you remember or were reading the blog then, but I really got excited about Meyer lemons about this time last year.
These special citrus fruits are like a mix of lemon with clementine or orange. They are not as tart, and the flavor is sweet and complex. I’ve even just used these guys sliced up in water for a refreshing treat.
But, this year, I was on a mission to make a Meyer Lemon Tart after picking up a bag of these lovelies from Trader Joe’s.
This was probably also influenced by our recent watching of The Great British Baking Show season 2 on Netflix. We hadn’t seen that season yet, so we had to catch up. I do so love the sweet competition and British sentiments of the show. It’s quite relaxing to watch people bake masterpieces (unless, of course, they go wrong).
Here’s the deal with lemon tarts:
- They are one of my favorite desserts on planet Earth.
- If you can nail the crust and the curd, then you’re good to go!
- They are a multi-step process and a bit of a labor of love.
- Kerrygold butter will majorly step up your tart game. (I just discovered this!)
I’m so thrilled that it’s that time of year again: Blogsgiving!
You might remember that last year I joined a group of awesome bloggers to share fabulous, fresh and easy recipes for your T-day meal (kind of like a progressive dinner but on the internet). I made Apple Sidecars, Mushroom Spinach Farro and Sweet Potato Pie, and a bunch of other bloggers made some amazing things, too.
This year, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting another Blogsgiving Dinner with more than 60 blogs sharing recipes throughout this week!
Feel free to take a look at my recipe below, then wander on over to one of the many bloggers involved in this celebration of holiday food.
See the whole menu in Part 1 and Part 2 of the recipe round-up to get your holiday meal planning wheels rolling. There are so many drinks, apps, meals and zerts to try out!
First off, thank you all for the kind words and thoughts as I celebrated a big blog bday. You guys are the best, and I couldn’t/wouldn’t want to do it without you.
Now, on to today’s recipe!
There’s nothing more sad than a forgotten banana.
When you’ve got some collecting spots and blackening slowly, it’s almost like they’re just staring at you…and maybe attracting fruit flies.
But, it’s all worth it when you get to make that comforting banana bread or load up a smoothie with all types of fruits and greens.
Or, you can make some chewy, brown sugary banana bars.
Lately, I’ve been thinking a lot about not thinking a lot.
Let me explain. I’ve been doing my best to just be.
Not to worry about the future (whether it’s today or five years from now). I tend to do that too much. Not to feel like I’m not doing enough in life. Not to focus so much on myself that I miss the world around me.
I’m trying to just be. Move forward. Do everything I can to make the world around me a better place and not get frustrated when I can’t do it all on my own.
You know what’s great about the food world? There’s always something new to discover.
And usually that new thing is old to others.
It’s a never-ending cycle of new/old wonderful things to explore.
It’s amazing how big a difference something little can make.
A little word of encouragement from a friend.
A small “good job” at work.
A smile when you really need it.
In this peach crisp, a little spice makes all the difference.
First of all, thanks to everyone who participated and commented on my special Made in NC post this week. I just loved reading about all of the local businesses from cities across the states that you love.
And so the blog birthday week continues. In honor of think fruitful turning the big 3, I decided we could all celebrate by taking a virtual dessert tour of Raleigh.
Let’s all indulge in a piece of pie with freshly whipped cream or pair a hot cocoa with a $3 cookie (that’s totally worth it) and celebrate.
I’ve always associated desserts with celebrating, and I don’t intend on changing that anytime soon.
So, in the spirit of celebration, if I had to pick my favorite dessert spots in Raleigh, I’d say: