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]

Super Easy Coconut & Walnut Fudge

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Hey! I have this totally festive and celebratory fudge for you all! It’s so damn simple, I mean, literally 2 ingredients, plus mix-ins for flava.

Why is this fudge festive AND celebratory? Well, 2 reasons…

1. It’s the holidays, y’all! I’m sure you already knew that…that’s where the festive comes in. 2. Sean loves holiday fudge and we have a major reason to celebrate him, as he just landed a new job is a far-off and distant city–Portland, Oregon!

So, we are totes moving in a few weeks. We found out the officially-official news just last week and are in a whirlwind of packing and purging and holiday planning. We are super excited since this position (with his current company) is a total step up and will bring us SO MUCH CLOSER to our beloved family and friends…like, a day-trip in the car away, instead of a 3-day driving marathon. Also, I hear Portland is a pretty cool place, so it will be totally exciting to explore a new city.

And even though things may be a little more than hectic around here, I’ve still gotta get my holiday-treat on, so easy is the name of the game and this fudge is exactly that. No stirring of boiling sugar and chocolate and hoping/praying for a smooth, grain-less result. We’re just melting with a side of stirring, then we’re done. Not a grainy bite of candy in site, just creamy-dreamy chocolate and coconut + walnut goodness. BOOM, easiest holiday treat ever!

PS, I’ve never been to Portland and won’t make it  there before our move in January, so any recommendations or affirmations would be greatly appreciated. I AM SO EXCITED!!

[recipe]

Print Recipe

Super Easy Coconut & Walnut Fudge

Adapted from Heather Baird for Betty Crocker

This recipe can be made in the microwave or on the stove top. For microwave instructions, click the link above. 

1 can (14oz.) sweetened condensed milk

1 bag (12oz.) chocolate chips, I like semisweet

1 teaspoon vanilla extract

1 cup chopped walnuts, toasted

1 cup toasted coconut

Prepare an 8x8inch baking pan by spraying with cooking spray and lining with parchment, leaving a few inches of overhang on two sides for easy removal. Secure the parchment with binder clips.

Fashion a double boiler out of a heat proof bowl fitted over a saucepan with a few inches of simmering water, taking care that the water does not touch the bottom of the bowl. Add the condensed milk and chocolate chips and stir until the chips are melted, the mixture is well combined, and smooth. Remove the bowl from the top of the sauce pan and stir in the vanilla, followed by the walnuts and coconut, until well combined. Scrape the fudge mixture into the prepared pan and spread evenly. Allow the fudge to cool to room temperature before covering with plastic and placing in the refrigerator to set for several hours. Once set, cut the fudge into cubes and serve (or gift)! [/recipe]

Cinnalmond Bites and a Giveaway!!

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Hey, guys!

I’m super excited to share this recipe today because it comes with a giveaway for the cookbook No Bake Makery, for you! Though it doesn’t happen as often as I’d like, I love an opportunity to give you stuff. I’m a gifter and I love it. BUT! let’s talk these little cookie, truffle bites.

These little bites are dead-easy to make. Everything gets whirled in the food processor all at once–chocolate cookies, cinnamon toast cereal, almonds, salt, a teensy bit of milk, and some honey.  The dough is then scooped, rolled, and chilled before getting dressed with some candy coating (or tempered chocolate). These bites are sweet-sweet-and-salty. I could see kids going crazy-nuts for these (and they could totally help!), but they make the perfect two-bite indulgence–which is sometimes all I want, just a few bites of sweetness.

No Bake Makery is a cookbook of sweet little treats by Cristina Suarez Krumsick (Tweet or Like), in the book you can find the recipe for these Cinnalmond Bites, along with dozens of other little, two-bite, no-bake treats…Now, for the giveaway details!

To enter, simply leave a comment sharing what your favorite no-bake treats are, as well as a good contact email address. I will choose one winner at random Wednesday, May 15th. Unfortunately this giveaway is only open to US residents with non-PO Box addresses.  (Don’t fret, I have another giveaway schemed up that will be open to all :)

*A copy of No Bake Makery was provided to me by the publisher, as well as the giveaway copy. As per usual, all opinions are my own. 

[recipe]

Print Recipe

Cinnalmond Bites

From No Bake Makery

The recipe calls for almond milk, but I’m sure you could use whatever milk you’d like. These are also great from the freezer. 

12 chocolate sandwich cookies (Like JoesJoes or Oreos)

1 cup cinnamon toast cereal

5 tablespoons sliced almonds

2 teaspoons ground cinnamon

2 tablespoons honey

1/4 cup almond milk

1 teaspoon sea salt

1 1/2 cups candy melts or candy bark (or temper some chocolate, if you dare)

Line a cookie sheet with wax (or parchment) paper and set aside.

In a food processor, process the cookies and cereal until fine crumbs form, about 1 minute. Add 3 tablespoons of the almonds and 1 teaspoon of the cinnamon and process for another 30 seconds. Add the honey and almonds milk and process another 30 seconds. Transfer to a clean bowl.

Roll the dough into 1-inch balls (I chilled the dough for 30 minutes before beginning this step). Place on the prepared cookie sheet and chill another 45 minutes.

Roughly chop the remaining almonds and mix with the remaining cinnamon and salt. Set aside.

Melt the candy coating according to package instructions. Dip balls into the chocolate and place back on the sheet, sprinkle with almond mixture, and chill until coating is set, about 1 hour. [/recipe]