Blueberry & White Chocolate Fancy S’mores

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Amy from Club Narwhal

Also, don’t miss Nicole’s post from last week!

Blueberry & White Chocolate Fancy S'mores

Confession: I don’t love s’mores. I know, I know. Theoretically, I’m on board. I mean, what could be wrong with melted chocolate, roasted marshmallows, and crispy grahams? Not a blessed thing. But throw them all together and it is just a literal hot mess. My underwhelmed feeling towards s’mores probably goes back to that one time I burned my hand roasting marshmallows as a child. It still haunts me. 

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This summer I vowed to make myself love s’mores. And while there were several epic fails along the way, I think I came up with a game changing formula. It involves homemade marshmallows (do not fear), loads of blueberries, freshly baked lemon sugar cookies, and white chocolate. Sandwich all that goodness together and you have a Quadfecta of Awesome. 

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While there is something terribly romantic about bonfires and marshmallows burning like small torches, my childhood pain still lingers. The solution: bake ‘em. This way the chocolate and marshmallows melt at equal rates, which produces a gloriously gooey end product. 

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What takes these guys to the next level are the perfectly zesty lemon sugar cookies that bookend the melted white chocolate and marshmallows. They pair so well with the blueberries. So there you have it: a s’mores love fest. These feelings are new to me but they are growing on me–especially after eating one (or three) of these lovely sandwiches. 

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I hope that Casper grows up to be the kind of man who has strong feelings about s’mores. And bonfires. What about you? Are you pro- or anti- s’mores?

Congratulations, Cindy and Sean! And welcome to the world, dear Casper Hart!

P.S. I’m sharing the Blueberry Marshmallows recipe over on Club Narwhal. Stop by and say hello!

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[recipe]

Print Recipe

Blueberry and White Chocolate Fancy S’mores with Lemon Sugar Cookies

Makes 1 dozen

blueberry syrup (recipe below)

2 dozen lemon sugar cookies (recipe below)

12 blueberry marshmallows

white chocolate bar (enough for 12 s’mores)

For the baked version (great for a crowd or if you don’t have a bonfire): Preheat oven to 275 degrees. On a baking sheet lined with parchment paper, lay 24 cookies face down. Put a square of white chocolate on 12 cookies and blueberry marshmallows on the remaining 12. Drizzle with blueberry syrup. Bake for 3-4 minutes, until chocolate has melted and marshmallows are gooey. Sandwich the white chocolate and marshmallow cookies together and enjoy!

For traditional s’mores, roast the marshmallows and build using lemon sugar cookies and white chocolate!

For the Blueberry Syrup

1 cup fresh (or frozen) blueberries

1/2 cup granulated white sugar

Combine blueberries and sugar in a medium pot. Bring to a boil and boil for 7-8 minutes, until blueberries are thick and syrupy. Stir occasionally so the syrup doesn’t scorch. You can strain the syrup through a sieve if you like smooth syrup or leave the berries in for a more rustic touch.

For the Lemon Sugar Cookies

Adapted from Lila Loa 

1/2 cup slightly softened butter

1/2 cup light browns sugar

1/4 cup granulated white sugar

zest from one large lemon

1 large egg

1 teaspoon vanilla

1/2 teaspoon salt

1/8 teaspoon baking powder

2 (or 2 1/4) cups all purpose flour

Preheat the oven to 350 degrees. Use the paddle attachment on a stand mixer to cream the butter and both sugars together. This takes about 4-5 minutes on medium speed. The butter will be light and fluffy with just a little grain from the sugar. Add the lemon zest and mix for a minute or two to combine. Things should be smelling really delicious right about now. Add egg and make sure it mixes. Add salt and baking powder and mix until just combined.

Add the flour 1/2 cup at a time (up to 2 cups). Make sure to mix the flour completely. After the third cup, add flour in tablespoon increments (up to 2 1/4 cups).

I used 2 cups of flour and the dough looked like playdough. The dough should not be sticky and should hold together. Lightly flour your counter and roll the dough out very thin–about ⅛ to ¼ inch thick. Cut the cookies out and put on a parchment or silicon lined baking sheet. Bake for 7 to 8 minutes. Be careful not to over bake. These cookies are light and do not really get golden brown, even at the edges. Makes about two dozen cookies. [/recipe]

Strawberries and Yogurt Brûlée

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. First up is a recipe from Nicole of Dula Notes.

Enjoy!! -Cindy

Strawberries and Yogurt Brûlée

Hey Hungry Girl Por Vida readers! Cindy’s blog constantly inspires me, so I’m honored she asked me to share a recipe with you.

Strawberry Yogurt Strawberries and Yogurt BrûléeSummer is in full swing and I don’t know about you, but the last thing I want to do is turn on my oven. Dinner is usually grilled outside or a big easy salad these days. Thankfully seasonal summer produce hardly needs to be tinkered with for delicious meals.

The smell of strawberries at the farmers market has been particularly intoxicating lately. My favorite way to eat strawberries is fresh, right off the stem, but sometimes I crave dessert with extra flair. Insert this recipe for fresh strawberries, a good dollop of creamy yogurt and a crunchy brûlée topping. It only has 4 ingredients, comes together really quickly and ends up looking so fancy that it will kill at any summer party. It’s also pretty guilt-free and you get to use a blow torch, which is pretty cool.

Strawberry Yogurt  Brûlée

[recipe]

Print Recipe

Strawberries and Yogurt Brûlée

Serves 2, adapted from Lottie+Doof

Notes: If your ramekins are larger, adjust the ingredients accordingly. If you don’t have a blow torch, place the ramekins on a rimmed baking sheet and place right under your preheated broiler for 2-3 minutes. Watch carefully.

10 medium-large strawberries, quartered

1/2 cup plain greek yogurt, 2% or whole

1/2 teaspoon vanilla extract

2 teaspoons + 2 tablespoons turbinado sugar, divided

1. In two – 3 1/2 inch ramekins, fill each about 3/4 of the way up with strawberries.

2. In a small bowl mix together greek yogurt, vanilla extract and 2 teaspoons tubinado sugar. Divide yogurt mixture between both ramekins and cover the strawberries. Make sure no strawberries are poking out or they will char. At this point, you can cover the ramekins with plastic wrap and keep in the fridge until you’re ready to add the brûlée topping and serve, 1-2 days ahead of time.

3. When you’re ready to serve, sprinkle each ramekin with 1 tablespoon of turbinado sugar in an even layer over the yogurt. Use a blow torch or culinary torch to heat the sugar until bubbling and dark brown, but be careful not to burn it. Serve immediately.[/recipe]

 

S’mores Cheesecake Parfaits

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Happy Saturday! Can I just tell you how relieved I am that it’s the weekend? We’ve moved into our house and things are starting to bear some semblance of normalcy around here…of course that is all going to change any day now with the arrival of the baby (insert happy-face-and-confetti-emojis)! My mom’s plane lands in a few hours and we are so happy that she’ll be able to be here to help out and enjoy her grandson. Plus, she plans on stocking our fridge with Korean things like her famous kimchi and some kimbap, per my request. Which I am pretty excited about. Mom’s are the best!

Anyway, just checking in to share these super-easy S’mores Cheesecake Parfaits with you all while we wait (with much anticipation and impatience) for this babe to make his appearance.

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This S’mores situation includes brownie chunks, no-bake cheesecake, graham sprinkles, and ganache. It’s an indulgence of the best sort.

For the Recipe and How-To click on over to Betty Crocker!

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