Category: Sweets – Other

S’mores Dip – Two Ways To Do It!

“The Best S’Mores Dip Recipe – rich and gooey chocolate marshmallow dip! Thanks to using milk chocolate bar, the dip doesn’t scorch or harden but stays gooey and soft.  Sometimes you just can’t wait for a campfire to have s’mores.”

S’mores Dip – Milk Chocolate and Half and Half

Ingredients:

  • 7 oz milk chocolate bar , broken into pieces
  • 2 Tab half and half (or half cream, half milk, or milk)
  • 1 pkg large marshmallows

Directions:

  1. Place chocolate and half and half into a large mixing bowl that’s microwave safe. (or, if you are going to use a pie plate, melt it in that – just be careful mixing it with the half and half)
  2. Microwave the mixture in 12 seconds intervals until melty.
  3. Stir until smooth. The mixture will be thick.
  4. Spread the chocolate mixture on the bottom of greased  10″ cast iron skillet or 9″ round pie plate or any other heat-safe dish.
  5. Top with marshmallows.
  6. Broil in 415 ° oven for 2 to 3 minutes or until the marshmallows are golden brown on top.
  7. Remove from the oven and set on a heat-safe cutting board. Let cool.
  8. Serve with graham crackers.

Variations:

  1. Add about 3 tablespoons of creamy peanut butter to the chocolate mixture before melting it in the microwave. Peanut butter chocolate lovers will swoon over this idea!
  2. Sprinkle sea salt over the melted chocolate layer before topping with marshmallows.
  3. Drizzle the baked dip with caramel for added richness and pizzazz.

Serves: 6 people
Sourcea;  Anna@CrunchyCreamySweet

S’mores Dip with Chocolate Chips and Condensed Milk

Ingredients:

  • 1 cup chocolate chips
  • ½ cup sweetened condensed milk
  • 2 cup mini marshmallows – divided use
  • graham crackers

Directions:

  1. In a medium sized sauce pan, melt the chocolate chips with the sweetened condensed milk.
  2. Stir in 1 cup marshmallows until fully incorporated.
  3. Spread the chocolate mixture in a small oven proof dish
  4. Top with the remaining marshmallows.
  5. Place under the broiler until the marshmallows puff up and become golden brown, about 1 minute.
  6. Serve with Graham crackers for dipping.

Source:  fridaycakenight.com

S’mores in the Microwave

Caution!  The s’more will be hot. Nothing burns like melted sugar!  Adult supervision is required.

Ingredients:

  • 1 graham cracker, broken in half (2 squares)
  • 1/2 of 1.55-oz. Hershey’s Milk Chocolate Bar
  • 1 large marshmallow

Directions:

  1. Place 1 graham square on microwaveable plate
  2. Top with chocolate and marshmallow.
  3. Microwave  on high 10 sec. or until marshmallow has puffed to double in size.
  4. Cover with remaining graham square.
  5. Squeeze down until the marshmallow begins to puff out of the sides of the s’more
  6. Let stand 1 min. to allow chocolate to soften before serving.
  7. Eat and enjoy!

Serves:  Makes 1 s’more, but one is never enough!

Source: childhood

S’mores in the Oven – Two Ways

These chocolaty, chewy campfire favorites are easy to prepare any day of the year, in your own oven.  Here are two different takes on the process.

Ingredients:

  • graham crackers
  • a large chocolate bar
  • bag of large marshamallows

For best results, freeze the chocolate bar before using in recipe

Supplies:

  • standard aluminum foil
  • cookie sheet or baking sheet
  • an oven set to 350°

To assemble each S’more:

  1. Line a cookie sheet or baking pan with aluminum foil.
  2. Place the first graham cracker on a sheet of aluminum foil.
  3. Cover top of graham cracker almost completely with chocolate squares in a single layer.
  4. Add one or two large marshmallows on top of the chocolate.
  5. Complete the S’more sandwich with the second graham cracker.
  6. Wrap the S’mores securely in the sheet of foil.
  7. Place assembled wrapped S’mores in cookie sheet/baking pan and bake in the oven for 4-5 minutes, until the marshmallows get soft.
  8. Press down on the top graham cracker to squish the marshmallow.
  9. Let cool a couple minutes and then serve!

Source:    gladfoil.com

Or – Indoor (kitchen) S’mores – No campfire necessary:

  • graham crackers, broken into squares
  • 1 bag semi-sweet chocolate chips
  • 1 bag of mini-marshmallows

To assemble:

  1. Pre-heat oven to broil (high heat) with baking rack 5 inches down from the top of the oven.
  2. Line a cookie sheet with parchment paper or aluminum foil.
  3. Take one (1) large graham cracker and break it in half (one for top cracker and one for bottom cracker).  Notice graham crackers are scored across the middle, creating two sub-crackers.  Break apart at this part.
  4. Repeat with additional graham crackers.
  5. Place graham crackers side by side in rows without any gaps on prepared cookie sheet.
  6. Spread mini-marshmallows evenly across the graham crackers that will be used for the bottoms.
  7. Top each one with chocolate chips.
  8. Place the cookie sheet in the oven with the door slightly cracked.
  9. Broil for approximately 5 to 10 minutes, carefully watching them so they don’t burn.
  10. When the marshmallows have turned a golden brown on the edges, remove the cookie sheet from the oven.
  11. Place the remaining graham crackers on top of the broiled s’mores.
  12. Press each one down gently.
  13. Allow them to cool for a few minutes and serve.

 

 

S’mores – Variations on a Theme

And what have you done to the basic s’more????

1. You could wrap your s’mores in a biscuit and add strawberries.
aspicyperspective.com

2. Build s’mores in a banana.
neighborfoodblog.com.

3. Use nutella instead of chocolate.
instagram.com  The Frugal Girls.

4. Make Peach, Brie, and Dark Chocolate S’mores
Joy the Baker / Via Wisconsin Cheese

5. Add cookie dough.
thenovicechefblog.com

6. Dip them in Bailey’s.
dabblesandbabbles.com Created by Jamey Etkins of Dabbles and Babbles.

7. Make a S’mores Ice Cream Sandwich.
thespiffycookie.com

8. Make them indoors with a cast-iron skillet.
dessertfortwo.com

9. Make a Peanut Butter & Jelly Bacon S’morrito (wrapped in a tortilla, obviously).
thevulgarchef.com

10. Use Keebler Fudge Stripes instead of graham crackers.
butterwithasideofbread.com

11. Add peanut butter.
yummy.ph

12. Use chocolate chip cookies.
cookingclassy.com

13. Or peanut butter cookies.
bunsinmyoven.com

14. Add a cookies-and-cream bar.
thefrugalgirls.com

15. Make them cute with a cookie cutter and a chocolate kiss.
thecomfortofcooking.com

16. Use a Rolo and go cracker free.
simplybephoto.com

17. Make peanut butter s’mores turnovers.
recipegirl.com

18. Use Reese’s instead of chocolate.
instagram.com

19. Make pretzel s’mores….and cover them in chocolate.
lovefromtheoven.com

20. Sub a doughnut for the Graham crackers.
halfbakedharvest.com

21. Use lemon curd instead of chocolate.
cookingclassy.com

22. Make s’mores with Ritz crackers.
somethingswanky.com

23. Use brownies and dulce de leche in between pizelle cookies.
makelifelovely.com

24. Use shortbread.
motherthyme.com

25. Blend up a s’mores milkshake.
spoonfulofflavor.com

26. Sub in white chocolate and add pineapple.
mommytalks.hubpages.com

27. Make a PBJ s’mores.
steaknpotatoeskindagurl.blogspot.ca

28. Make S’mores Waffle Sliders.
momontimeout.com

29. Use chocolate marshmallows, chocolate graham crackers, and bittersweet chocolate for the ultimate chocoholic s’more.
cookingclassy.com

30. Add a thin mint.
kaotichectickitchen.blogspot.com Inspired by Kaotic Hectic Kitchen.

31. Use Oreos instead of Graham crackers.
cakespy.com

32. …and then add peanut butter.
amyshealthybaking.com

33. Make easy S’mores Crescent Rolls.
navywifecook.com

34. Make Teddy Graham s’mores with mini marshmallows and Nutella.
chocolatebottle.wordpress.com

35. Use Andes mint chocolate.
maresfoodandfun.blogspot.com

36. Go inside out.
catiescorner2.blogspot.com

37. Use bourbon marshmallows; add bacon.
howsweeteats.com

38. Stuff it in a cookie.
cookienameddesire.com

39. Make a dip.
spendwithpennies.com

Source:  BuzzFeed

 

S’mores – Campfire

S’mores are a recipe that has been passed down through years of family and scout camps.  This American classic is everyone’s favorite childhood treat!  There is no “right” way to make s’mores.  Anyway you like it, is the right way.  These are really detailed instructions – it is not that hard!

Ingredients:

  • Graham crackers, broken into squares
  • Hershey’s plain milk chocolate bars, broken into sizes to fit the graham cracker squares
  • Large marshmallows

Equipment Needed:

  1. 8 wood sticks or long metal skewers, or bent wire coat hangers (for roasting the marshmallows)
  2. Bonfire, campfire, fire pit, or an commercial indoor S’mores Maker (Really??? please don’t unless you are desperate!))

Directions:

  1. Take one (1) large graham cracker and break it in half (one for top cracker and one for bottom cracker).  Notice graham crackers are scored across the middle, creating two sub-crackers.  Break apart at this part.  Repeat with additional graham crackers.
  2. Unwrap chocolate bar.  Break bar into smaller pieces as indicated by manufacturer’s indentations in the surface of the chocolate.  Cover one of the graham cracker halves with chocolate pieces to fit your graham cracker.
  3. Put a marshmallow (or two) on the stick and hold it over the fire until roasted.  Toast marshmallows over a campfire, turning the stick until the outside of the marshmallow is golden brown and just starting to get mushy.  NOTE: Some people like to roast them for a few minutes, then make them catch on fire, blow them out, and then the marshmallows are done to their liking.  Your choice on how you like your marshmallows!
  4. Take your toasted marshmallow (still on the stick), and lay it on the side of the graham cracker with the chocolate.  Now take the other half of the graham cracker and cover the hot marshmallow, pressing down firmly enough to pull out the stick.
  5. When the S’more is fully assembled, let it sit for a few seconds.  The heat will somewhat melt the chocolate and you will not burn your mouth!  Now squish the S’more between your fingers and eat it.  Make sure to lick the “marshmallow goo” that slides out the sides.

Source:  What’s Cooking America ©2004-2017 by Linda Stradley

 

Lemon Mousse

Good summer dessert.  You can serve it in a dish or over fruit or pound cake.  Or – go all out – pound cake and fruit.

Ingredients:

  • 3 egg yolks
  • 1⁄2 c sugar
  • 2 lemons
  • 3 egg whites
  • 1⁄8 tsp salt
  • 1⁄2 c whipping cream

Directions:

  1. Juice and grate the zest from the lemons.
  2. Combine the egg yolks and sugar in a mixing bowl.
  3. Beat until thickened.
  4. Stir in the lemon juice and lemon zest.
  5. Pour into a double boiler .
  6. Simmer for 10 minutes, until thickened, whisking constantly.
  7. Let stand until cool.
  8. Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form.
  9. Fold into the lemon mixture.
  10. Chill for 2 hours.
  11. Beat the whipping cream in a chilled mixing bowl until soft peaks form.
  12. Fold into lemon mixture.
  13. Chill until serving time.
  14. To serve, spoon the mousse into individual dessert bowls.

Serves:   6

Source: Genius Kitchen

Apple Dip

Quick and tasty.  Maybe even a little healthy!  You can also dip pretzel sticks or small cookies.  Let your kids make this one.  (Sneak in some math – can they make half a recipe or double it?)

Ingredients:

  •  8 oz. Cream Cheese, softened
  • 1/2 c packed brown sugar
  • 1/2 tsp. vanilla
  • 1 c chopped nuts
 Directions:
  1. Beat cream cheese in small bowl with mixer until creamy.
  2. Add sugar and vanilla; mix well.
  3. Spoon into serving bowl.
  4. Place nuts in separate bowl.
  5. Dip apple slice in cream cheese dip.
  6. Dip again into nuts.

Serves:  12, 2 Tbsp. each

Source:  Kraft

Roasted Fruits

So, you probably know that roasted vegetables have a sweeter and deeper flavor to them –  and the same applies to roasted fruit!   Roasted fruit is a delicious addition to salads, cereals, rice dishes, chicken, fish, tacos, desserts and more.

Directions: 

1) Toss sliced fruit with a few teaspoons of olive oil or canola oil
2) Use parchment paper or a Silplat mat for easy clean-up
3) If desired, sprinkle with spices like cinnamon, nutmeg or ginger
4) Roast in a 400° oven. Times will vary based on the size of fruit – anywhere from 15 – 25 minutes.

Tips on roasting specific fruits:

Oranges/Grapefruit – Slice thinly (1/8-inch thick) and roast for 25 minutes. You can drizzle a little bit of honey over the grapefruit slices. Toss in salads, serve over fish or snack and enjoy them on their own. Try Roasted Orange, Asparagus and Cheddar Grilled Romaine Salad or Roasted Citrus and Kiwi – @MJ and The Hungryman

Grapes – Keep on the stems and roast for about 20 minutes. Mix into oatmeal, granola or rice dishes or try these recipes:  Honey-Roasted Grapes with Peanut Butter Granola
Maple + Mustard Roasted Chicken with Roasted Figs & Grapes – @Katie Cavuto
Sweet & Savory Harvest Rice Bowl – Natalie @Nutrition Ala Natalie

Avocados – Use firmer avocados. Peal, cut in half and remove pits. Sprinkle with a dash of cumin and sugar. Place cut sides up and roast for 15 minutes. Serve with tacos, nachos, chicken, fish or mash onto toast or try this Roasted Avocado Salmon Taco Salad.

Strawberries: My new favorite – each piece is tastes like a burst of strawberry jam – without the added sugar. Slice in half and place cut side down on parchment. Roast for 20 minutes.  Try Maple Vanilla Oatmeal with Roasted Strawberries – @Uproot From Oregon

And here are even more types of fruit to try roast along with some recipes for inspiration:

Figs:  Roasted Figs Blue Cheese & Walnut Spread – @Craving Something Healthy

Peaches:  Roasted Peach Salad with Peach Vinaigrette @Marisa Moore, Roasted Peaches and Figs with Mascarpone and Almonds – @Avocado A Day

Apricots: Roasted Apricot-Almond Smoothie – @The Foodie Dietitian, Brown Sugar Roasted Apricots with Creme Fraiche – @Mom’s Kitchen Handbook

Cranberries:  Spiced Cheese Cakes with Roasted Cranberries @My Cape Cod Kitchen,
Roasted Cranberry Brie Pastry Puffs @The Nutrition Adventure. )I made these at Christmas – delish!) Butternut Squash and Roasted Cranberry Quinoa @Nutritioulicious

Pears: Maple Pecan Roasted Pears – @Your Choice Nutrition, Spinach Salad with Roasted Pears @Food Confidence, Roasted Pears with Dried Plums and Pistachios @Nutrition Starring You

Apples: Autumn Salad with Roasted Chicken and Apples @Edwina Clark, Cinnamon Roasted Apples @Amy Gorin

Roasted Grapes with Walnut Oil
Roasted Orange Wedges with Herbs

 

How to Roast Fruit

  • Select fruit that’s ripe, but still firm — using fruit that’s too soft will lead to the fruit steaming, which will minimize browning.
  • Tossing fruit with a touch of oil (olive or nut oils are nice choices), citrus juice, or a splash of wine (or rum or beer) will ensure the fruit produces a sauce during roasting.
  • Add a little sugar to further encourage caramelization. Dust cut sides of the fruit with raw sugar for extra crispy edges. Try mixing sugar with warm spices like cinnamon and mace before sprinkling on the fruit.
  • Spread fruit out in a single layer on a parchment-lined, rimmed baking sheet to maximize browning and ensure even cooking.
  • Roast the fruit for 20-40 minutes depending on the size of the fruit. Roasted fruit should be tender throughout — test for tenderness by poking cooked fruit with the tip of a paring knife. If the knife easily pierces the fruit with little resistance, it’s ready.

Whole Fruit

  • Fall fruits with edible seeds, like figs and grapes, are excellent roasted whole.
  • Larger fruits like apples and pears should be cored before roasting (and stuffed, if desired), and then served whole or sliced.

Chopped Fruit

  • Fruit should be evenly chopped to ensure even cooking.
  • Fruit that is cubed then roasted will have a more uniformly browned exterior and crispier exterior than fruit that is roasted whole and then chopped.

Perfect Pairings

  • Cored apples stuffed with raisins, hazelnuts, and brown sugar, and then roasted whole.
  • Figs roasted with rosemary and walnut halves, served chilled with blue cheese (or goat cheese!) and crackers.
  • Pears roasted with cinnamon and a split vanilla bean, and then chopped and served as a compote over ice cream.
  • Toss quartered and seeded apples alongside a pork roast during the last 20-30 minutes of cooking.
  • Persimmon wedges (try underripe fuyu persimmons for best results) roasted with grated nutmeg and honey.
  • Roasted red grapes lightly coated in a splash of sherry vinegar and tossed with cooked farro and big flakes of Parmesan.
  • Tuck maple-drenched, roasted fresh cranberries into your favorite pancake batter.
  • Roast all the fall fruit you can get your hands on, squeeze a bit of fresh lemon juice over the top (add a drizzle of honey, if necessary) and serve as an elegant warm fruit salad.

Dip for Fruit

An alternative dessert is fruit and dip.  Nice on a buffet with more calorie rich offerings.  This works with berries, stone fruit and even melons.  

Ingredients:

  • 1/2 lb cream cheese (1 c soft cream cheese works too)
  • 2 c sour cream
  • 1 c brown sugar
  • dash of vanilla, almond extract, or rum extract

Directions:

  1. Beat the cream cheese until soft.
  2. Add sour cream
  3. Add brown sugar
  4. Add flavoring

Serves:  Makes 3 cups

Source:   I think the Girl Scouts

 

Cobbler with Cake Mix

This is usually made in a dutch oven over a campfire.  (You can get foil liners now – no cleanup!).  Most people don’t cook that way.  Here is the oven method.  You can do the same thing with applesauce and spice cake.  It’s called Brown Bears in the Apple Orchard by the Girl Scouts.

Ingredients:

  • 2 (21 ounce) cans pie filling (half a #10 can) peach, apple or cherry work best.
  • 1 c butter, melted (if camping just chunk it)
  • 18 ounces yellow cake mix or 18 ounces white cake mix

Directions:

  1. Spread 2 cans of pie filling in bottom of 9 x 13 pan.
  2. Sprinkle with cake mix.
  3. Pour melted margarine over the cake mix.
  4. Bake at 350° for 50 minutes.
  5. Cool slightly – hot sugar  will burn your mouth!
  6. Top with  whipping cream when cooled.

Serves:  16 – 20 unless they are Boy Scouts – then about 6.

Source:    30 years of camp-outs.