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Easy Slow Cooker Homemade Apple Sauce Recipe

September 12, 2016 by rachelle 13 Comments

Easy Slow Cooker Homemade Applesauce Recipe

It’s apple season, yo!

I know that apple sauce isn’t the most sexy way to start out the week, but it’s a delicious and totally simple recipe that can be thrown together in a slow cooker. When you come home from work, school, soccer practice, car pool, all those places you have to be or whatever is keeping you busy, there will be the most beautiful fall cinnamon, nutmeg, and apple aroma welcoming you home when you walk in the door.

It’s like a potpourri for the nose and the soul.

Peeling all these apples lately reminded me of Sleepless in Seattle and how the mom and the Meg Ryan characters both could peel an apple all the way and keep it in one piece. I tried and tried. I’m not sure what in tarnation their secrets were, but I am completely incapable of peeling an apple in one fell swoop. If you have the secret to crack this code, I’d be most grateful if you could share the secret decoder ring with me because my life’s ambition lately is to master this skill. I want to ninja this dang apple peeling situation.

I usually just use a paring knife to peel apples, but every time I do I remember this contraption my gram had that was just a crank thing that you put the apple on and it would spin while pulling the peel off all in one piece. Whish I had that dang thang these days. Ummm, no that wasn’t a typo I meant to say thang. I have no idea why, but we’re going with it. k? So, anyhoo, we’re all about the apples here these days, so any help with peeling would be totally appreciated. Any takers? Didn’t think so. No judgments.

Easy Slow Cooker Homemade Apple Sauce

Ingredients

8 small to medium apples peeled cored, and cut into 1/4 inch slices - I used 4 each gala and granny smith
1 cup sugar
1/2 teaspoon cinnamon
pinch of nutmeg
1 cup water

Instructions

Combine all ingredients in a slow cooker
Cook on low 7 - 8 hours, until very soft
Mash with a potato masher until desired texture is reached
Serve warm or at room temperature

30 Cookout, Grilling, and Party Recipes for Labor Day Weekend

September 2, 2016 by rachelle 10 Comments

30 Cookout, Grilling, and Party Recipes for Labor Day Weekend

We are headed to Hilton Head this weekend for one last beach trip before summer ends – not to worry – the house won’t be vacant. We have a pet sitter coming so the dogs won’t be running amuck and doing water ballet in our living room like in those Farmers Insurance commercials. Hilarious if not in your own house. I thought I’d leave you with a recipe roundup to cover all your cookout, grilling, and party needs for the long weekend. Party on!

APPETIZERS

Stuffed Mushrooms – Beer Girl Cooks (pictured above)

Texas Caviar – The Beach House Kitchen

Smoked Jalapeno Poppers with Bacon, Apple, and Brie – Tasty Ever After (pictured above & photo credit)

Baba Ganoush – Cook With Manali

Fig, Goat Cheese, Bacon + Honey Crostini – Feast and West

Bacon-Wrapped Brats – Spiced Blog (pictured above & photo credit)

SIDES AND SALADS

Bourbon & Brown Sugar Baked Beans with Candied Bacon – No Spoon Necessary (pictured above & photo credit)

Grilled Corn on the Cob with Spicy Lime Seasoned Salt -Ciao Chow Bambina

Peach & Chickpea Salad – Girl Heart Food

Quinoa Spinach Salad with Pesto – Family Food on the Table

Smoked Gouda Mac ‘n Cheese – Beer Girl Cooks (pictured above)

Parmesan and Pea Pasta Salad – Tasty Ever After (pictured above & photo credit)

Grilled Potato Salad with Everything Bagel Seasoning and 7 Minute Eggs – No Spoon Necessary (pictured above & photo credit)

Easy Grilled Watermelon and Feta Salad with Mint and Balsamic Reduction – Beer Girl Cooks (pictured above)

Easy 7 Layer Salad – Tasty Ever After (pictured above & photo credit)

MEAT DISHES

Sundried Tomato and Gorgonzola Burgers – Spiced Blog (pictured above & photo credit)

Grilled Country Style Pork Shoulder Ribs with Blueberry Peach Salsa – Cooking LSL

Honey Mustard Grilled Salmon – Kevin is Cooking

Roasted Vegetable Grilled Pizza with Garlic Herb Oil – Ciao Chow Bambina

Honey Balsamic Chicken Skewers with Strawberry Kiwi Salsa – No Spoon Necessary (pictured above & photo credit)

Bacon and Feta Stuffed Lamb Burgers with Tzatziki Sauce – Beer Girl Cooks (pictured above)

DESSERTS

Banana Pudding in Jars – Beer Girl Cooks (pictured above)

S’mores in Jars – Beer Girl Cooks (pictured above)

Butterscotch Blondies – Just About Baked

Grilled Pound Cake with Mascarpone Cream and Blueberries – Pumpkin ‘n Spice

Marshmallow Fruity Pebble Bars – Baked by an Introvert

Gluten Free Vegan Peanut Butter Cup Brownies – Beaming Baker

Blueberry Coconut Milk Popsicles – Beer Girl Cooks (pictured above)

Honeydew Kiwi Coconut Popsicles – Beer Girl Cooks (pictured above)

Strawberry Kiwi Coconut Popsicles – Beer Girl Cooks (pictured above)

Boozy Root Beer Float Popsicles – Beer Girl Cooks (pictured above)

Ok. Yes, I know that lawyers can’t do math, but I’m well aware that there are actually 31 recipes in this post of 30 recipes for Labor Day. I just felt like the booze wasn’t well represented, so I had to add that last popsicle.

Y’all have a safe and fantastic Labor Day Weekend! Fingers crossed that we all stay dry on the east coast and this hurricane spins back out to sea!

Easy Grilled Watermelon and Feta Salad with Mint and Balsamic Reduction

September 1, 2016 by rachelle 10 Comments

Easy Grilled Watermelon and Feta Salad with Mint and Balsamic Reduction

We’ve been all things fall this week with back to school and football excitement, so it seemed like a good time to remember that we still have watermelon and summer produce for a little while longer. I don’t know about you, but I sure do love some grilled watermelon. Toss in some feta, mint, and balsamic reduction and I’m totally in the middle of summer even though we are staring Labor Day and the beginning of fall right in the face.

Speaking of Labor Day, this Easy Watermelon and Feta Salad would be absolutely perfect to take to the cookout, picnic, or whatever festivities you may have planned to celebrate the holiday and three day weekend! Woot! So, what are you plans this weekend? We decided to take a sort of last minute end of summer trip to the beach. We’re headed to Hilton Head and turning this three day weekend into a five day vacation. Heck yeah! Unlike our last trip to the beach about a month ago, this one will just be the two of us without other family or little people shenanigans. We’re all about the relaxation this time.

Although there might be some boogie board action again. We’ll just have to buy one for Chris, since we don’t have any little people to ~~steal~~ borrow them from this time.

Whether you are going to the beach, a cookout, or having some friends over this weekend, I highly recommend that you make a grilled watermelon and feta salad. You can totally change it up by using mozzarella instead of feta, basil instead of mint, or plain balsamic vinegar without reducing it. You could also just grill a watermelon and call it a day. It would be delicious!

Easy Grilled Watermelon and Feta Salad with Mint and Balsamic Reduction

Ingredients

1 small seedless watermelon rind removed and sliced into 1/2 - 3/4 inch wedges
4 - 6 ounces crumbled feta cheese
1 cup balsamic vinegar
1 tablespoon honey
1/4 - 1/2 cup mint or basil leaves

Instructions

In a small sauce pot, bring balsamic vinegar and honey to a boil, reduce heat, and simmer until thick and syrupy - 5 - 10 minutes, set aside to cool slightly while you grill the watermelon
Grill watermelon slices over high heat 1 - 2 minutes per side
Arrange watermelon slices on a platter, crumble feta over the top, drizzle with balsamic reduction, top with mint and/or basil leaves

Cheesy Pull Apart Garlic Bread Recipe

August 31, 2016 by rachelle 17 Comments

Cheesy Pull Apart Garlic Bread Recipe with 64 Football Tailgating Recipes

Are you ready for some football?!?!?!!?!

Football season is right around the corner y’all and I can’t tell you how excited I am! And what comes with football? Tailgating, of course! To celebrate football season and all things tailgating, I’ve teamed up with a group of bloggers from all over the country that are huge football fans. We are bringing you 64 tailgating recipes that will keep you in tailgating celebrations all season long while you cheer on your favorite teams.

My contribution is a classic must have for any football tailgating party – the cheesy pull apart garlic bread. This is a fun and delicious appetizer guaranteed to win with any crowd.

Be sure to scroll down past the recipe to see all the fantastic fun football tailgating recipes from around the country. Be sure to click on the links and join the party!

Cheesy Pull Apart Garlic Bread Recipe

Ingredients

1 large round or oblong loaf of crusty bread
1 stick butter
3 tablespoons minced garlic
4 -5 cups shredded cheese - I used a combination of fontina smoked gouda, Swiss, and white sharp cheddar
2 -3 tablespoons chives green onions, or parsley, chopped, optional

Instructions

Preheat oven to 350
Melt butter with garlic over low heat for a 2 -3 minutes
Without cutting all the way through the bottom, slice bread long-wise and cross-wise making 1/2 inch squares across the top of the bread
Pour melted butter and garlic over bread, making sure that it goes all down in between the cut squares as well as over the top
Stuff shredded cheese down into the sides of all the cut squares - you may have to really jam it in there, but it's totally worth the effort - the more the better!
Transfer to a baking sheet lined with parchment paper and bake for 15 - 20 minutes or until bread is golden and cheese is bubbly
Garnish with chopped chives, green onions, and/or parsley if desired

Note: The instructions say to bake this bread in the oven, which is what I do when I take it to tailgating or any other party, then just warm it up on the grill. You can also prepare it in advance (except the baking) and finish it on a grill over indirect heat – what you are going for is melted and bubbly cheese.

Note: Feel free to add any other ingredients right before baking, such as cooked bacon or sausage, chopped jalapeno or other peppers, pimento cheese, etc. Obviously you would want to cook any raw meat before adding it to the bread then bake it.

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
Smoked Brisket Texas Style by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren’s Kitchen
Loaded Tailgate Tots by Life’s Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom’s Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover’s Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

Peaches and Cream Chia Overnight Oats Recipe

August 29, 2016 by rachelle 11 Comments

Peaches and Cream Chia Overnight Oats Recipe

I’m usually of the opinion that Monday’s blow, but this particular Monday is probably the saddest day of the year for the kids of the Charlotte school system. While, I’m sure I’m hearing cries of joy from all the parents, I’m fairly certain the kids are primarily feeling gloom and doom for the end of carefree summer days and all things fun to the return to school. Kids, you have my sympathy.

I’m a bit late to the back to school recipe party due to my involuntary 28 day abstinence from all things internet, blog, social media, and the outside world thanks to Microsoft totally blowing up my computer with its stupid forced Windows 10 update and the ongoing aftermath plethora of technical problems. I think I should be compensated with unlimited new computers and software for life. Who’s with me?

Even though Microsoft and back to school can both totally suck it, we’re still lucky enough to have an abundance of sunshine and summer produce. I’m not ready to give up summer yet and even though the kiddos may be stuck in a classroom until Thanksgiving break, they can start out their days with some Peaches and Cream Chia Overnight Oats. This is such an easy make ahead grab and go breakfast, it’s a win for mom or dad and/or the kids can practically make it themselves.

Don’t like peaches? No judgments. Use strawberries, or blueberries, or cherries, or some kind of berry combo. The chia seeds help with an interesting texture and pudding consistency, but if that’s not your jam, just leave them out and it will still be delicious, but not quite as thick. You can also substitute honey or maple syrup for the agave. You can double it up so there is enough to pack for the kids to take to school and for you to pack for work. Moms and dads should start out the day right too.

Don’t worry kids, the time will fly and before you know it Christmas will be here!

Peaches and Cream Chia Overnight Oats Recipe

Ingredients

3 -4 medium peaches pitted, diced, and skin removed
1 13.5 can full fat coconut milk
1 cup old fashioned oats
1/3 cup chia seeds
2 tablespoons agave
couple pinches cinnamon for optional garnish

Instructions

Combine coconut milk, oats, chia seeds, and agave in a large bowl
Distribute coconut milk mixture evenly between 4 or 5 small Mason jars
Distribute peaches evenly over the top of each jar with coconut mixture and sprinkle with cinnamon if using
Cover tightly with jar lids and refrigerate

Banana Pudding in a Jar Recipe

August 25, 2016 by rachelle 17 Comments

Banana Pudding in a Jar Recipe

Y’all, there has been some drama, but I can assure you that I am alive and well. The last time we talked, I was headed to the beach. We had a fantastic time of fun in the sun and there was even some boogie board action.

I wish I could say that I just threw caution to the wind and moved to the beach, but that would be a dream come true and not anywhere near my reality. The truth of the matter is when we got home our computer blew up. It crashed, burned, nearly died, and spent several weeks in a coma. After much hand-wringing, tears, and teeth-gnashing (and maybe some really really bad words) it was revived yesterday.

And as crazy as it may sound, we have only one computer – a laptop. Yes, I do realize that it’s 2016, but it’s the truth. Chris has a tablet, but I honestly cannot function without a normal computer or laptop with a mouse attached. All that touchscreen totally messes me up. So I have been technologically absent from the world (with the exception of a few Facebook shares from my iPhone) for 28 days.

I’ve been totally busy though! First of all, I made this Banana Pudding in a Jar like 2 months ago, but now it’s the perfect time to share it just in time for the upcoming Labor Day weekend festivities. Down here in the south, we love us some banana pudding and anything goes in a Mason jar. And now that football season is upon us, these would be perfect for your tailgating fun as well!

So, you are probably wondering what in tarnation I’ve been up to during the time I was invisible. As you know, we went to the beach and had a blast. I also, brewed an ah-mazing beer for an upcoming competition – more on that later. I got a new job internally with my current employer that I’m super excited about, got a speeding ticket that I’m so not exited about, cooked up a bunch of stuff we’ll talk about at some point,read about 10 books, and watched a bunch of tv.

I’m sadly way behind on General Hospital, but discovered Stranger Things on Netfix. Y’all, if you haven’t seen this new show, you totally need to check it out. It’s set in 1983 and stars Wynona Ryder. It’s like the Goonies meet E.T. meet Poltergeist. We binged on it and can’t wait for the next season.

So, what in tarnation have you been up to? I hope you didn’t get any speeding tickets!

Banana Pudding in a Jar Recipe

Ingredients

4 egg yolks
1 cup sugar
2 cups milk
1 cup heavy cream
3 tablespoons cornstarch
2 tablespoons vanilla extract
2 tablespoons butter
1 box Nilla Wafers
4 bananas sliced
2 cups heavy cream
2 tablespoons sugar

Instructions

Whisk together egg yolks and sugar
Heat milk, cream, and cornstarch over medium until steamy
Temper eggs by whisking hot milk mixture into eggs one 1/2 cup at a time
Add tempered eggs back into milk pot, increase heat
Whisk and scrape sides until mixture just starts to bubble, remove from heat
Continue whisking
Add vanilla and butter, stirring until butter melts
Pour through fine mesh sieve
Cover with plastic wrap touching all surfaces of pudding to prevent skin

To Assemble

Layer Nilla Wafers on bottom of jar
Add layer of sliced bananas
Add layer of pudding
Add layer of cookies
Add layer of bananas
Add layer of pudding
Whip heavy cream in bowl of stand mixer fitted with whisk until peaks form - 2-3 minutes
Top with whipped cream
Garnish with cookie and/or banana, if desired

Oreo Cookies and Cream No-Churn Ice Cream

July 28, 2016 by rachelle 18 Comments

Oreo Cookies and Cream No-Churn Ice Cream

Y’all, it’s still ice cream month, so we should celebrate for a few more days, right? And it can’t get any easier than a four ingredient Oreo Cookies and Cream No-Churn Ice Cream. Not very original. Agreed. But it’s classic and delicious, so don’t judge me.

I’m keeping things short and easy around here today because tomorrow I am headed to the beach for five glorious days of sand, sun, and booze. Don’t judge me. I’m in desperate need of some vacation and me time. I also raided the library of all the detective novels and chick lit I could get my hot little hands on. I know, how very retro of me.

I do not own a kindle or other beach friendly reading machine. There is something comforting and relaxing to me about strolling through the stacks and putting my hands on an actual physical book with a cover and paper pages in the middle. I am looking forward to stretching out under this crazy beach tent thing Chris bought to protect his very very pale white skin from the sun and cracking open a mystery novel or some kind of chick lit that will have me laughing out loud. I will absolutely be cracking open some other business too.

So, my friends, I leave you today to pack, work in the morning, and head out on the long journey to my long awaited visit to a beautiful North Carolina beach for some much needed rest and chill time. I expect that I’ll return to you at some point late next week to share some beach shenanigans and some kind of food related business. And I promise you there will be shenanigans at the beach because most of my family will be there, including my sisters, Katie’s 5 year old triplets, as well as other assorted children and relatives.

Please send positive thoughts that the children or sharks don’t get me. Thank goodness for booze.

Love, Rach….

Oreo Cookies and Cream No-Churn Ice Cream

Ingredients

1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
30 Oreo or other chocolate sandwich cookies plus a few for garnishing if desired
Mint for garnish if desired

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Transfer cookies to a large zip top bag and crush into medium and small pieces with a rolling pin or frying pan
Gently stir cookies into ice cream mixture
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight

Mixed Summer Fruit Pavlova

July 24, 2016 by rachelle 21 Comments

Mixed Summer Fruit Pavlova

You’ve all been there. Admit it. You know, when you get a little too excited about all the summer fruit and berries and the farmer’s market and buy waaaaayyyyyy more that you and a family of 45.762 can possibly eat before it turns to a slimy mess in your fridge? Yep. I wouldn’t know anything about that.

I jest. Seriously, we went a little crazy between the Costco and the farmer’s market with our ambitions of smoothie making as part of our dreams of weight loss and my pants fitting again. As a side note to that, I can’t quite recall if I updated you on that front and told you I wore a suit to work last week I hadn’t been able to wear since last year. That, my friends, is what we call hopeful progress around these parts. Woot!

Any-hoo, I had an abundance of fruit and some leftover egg whites from a different recipe, so I decided a Mixed Summer Fruit Pavlova was on the agenda. And it has to be healthy and good for me because it has fruit, right? Thanks for humoring me. At least it’s high in fiber.

I’ve seen some summer fruit dessert pictures floating around the interwebs that look all pretty and fancy pants with fruit I imagine was painstakingly and perfectly arranged in organized patterns of beauty. Well, y’all know that just isn’t the way I roll. I do not have the time or the patience for such shenanigans. Don’t judge me. I just made the meringue, whipped up some heavy cream to slap on top, and piled it high with the surplus of fruit hanging out in my fridge. I put it in a deep dish pie plate in a rare moment of clarity, knowing that some of the fruit would roll off and would be better captured in the crevice around the edge than landing in an explosion on my hard tile floor.

I called that one right. It happens every now and again.

Mixed Summer Fruit Pavlova

Ingredients

For the Meringue

4 egg whites
pinch of salt
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 tablespoon vanilla bean paste

For the Topping

2 peaches sliced
2 kiwi peeled and sliced
1 1/2 or so cups mixed berries
1/2 cup fresh cherries pitted

For the Whipped Cream

2 cups heavy cream
1 tablespoon vanilla bean paste
1 tablespoon sugar

Instructions

Preheat oven to 180
Add egg whites to bowl of stand mixer with whisk attachment and whip on high for about 1 minute or until firm
While mixer is still running on high, slowly add sugar and continue whipping for another 2 minutes or until you see shiny peaks
Turn off mixer, sift in cornstarch, and fold in vanilla bean paste and vinegar
Line baking sheet with parchment paper
Turn out mixture onto parchment and spread into an even circular layer 9 - 10 inches wide
Bake for 1 hour 45 minutes, then turn off oven and leave in there for another 1.5 hours, turn over to cool completely on a wire rack
Chill bowl and whisk attachment in freezer for 20 - 30 minutes
Transfer heavy whipping cream, whisk on high, add sugar and vanilla bean paste
Whip until stiff peaks form, 3 minutes or so - careful not to over whip or you will have butter!
Transfer meringue to a platter
Spread whipped cream over the top
Arrange fruit and berries on top

S’mores Martini

July 20, 2016 by rachelle 11 Comments

Since we’ve already trashed this week by starting out with beer and donuts on Monday, let’s just keep going with some S’mores Martinis and just call it booze week. You dig?

I don’t know about y’all, and I know I always say this, but I sure am ready for the weekend! It’s been tough going over here with all this trying to eat healthy during the week ’cause I’ve been complaining that my pants don’t fit for approximately 9.467 months and haven’t done anything about it until now.

All I’ve been eating are salads and fish during the week and dreaming of the beautiful weekend of stuffing my face into donuts, boozy ice cream, and chocolate-y, sticky, gooey, marshmallow-y S’mores Martinis.

I gotta be honest here too. I don’t even really love marshmallows. It’s a texture thing. But I’m serious as a train wreck when I tell you that when that stuff gets all melted and toasty I don’t know what in tarnation comes over me, but that stuff is DELICIOUS! Combine it with some chocolate booze and I’m a goner. No self control. Zero.

If you’re not busting out of your pants and don’t have to wait until the weekend to have yourself some indulgent S’mores Martinis, I highly recommend you get your self to the booze store STAT then swing by your local Publix or Teeter for some fluff, marshmallows, and graham crackers or crumbs – I usually get those ’cause I’m totally lazy and usually in a hurry to get to the good stuff and not necessarily in the mood for graham smashing. Although it depends on the kind of day I’ve had. Or how fast I need that martini in hand and down the hatch. Sometimes a good graham smashing is good for the mental health.

Sigh…. Is it Friday yet?

S’mores Martini

Ingredients

1 marshmallow
1-2 tablespoons graham cracker crumbs
1-2 tablespoons marshmallow cream
3 ounces Creme de Cocoa
3 ounces Bailey's Irish Creme
1.5 ounces vodka
1.5 ounces heavy cream

Instructions

Transfer marshmallow cream to a bowl and microwave 15-20 seconds, stir
Coat edge of martini glass with melted marshmallow cream
Coat the marshmallow cream edge of the glass with graham crumbs, set aside
Add marshmallow to a parchment paper lined baking sheet
Toast marshmallow under broiler 1-2 minutes, rotate and toast another 30 seconds to 1 minute, rotate again and toast another 30 seconds to 1 minute, remove from oven and let cool while mixing the martini
Add 5-6 ice cubes to a martini shaker
Combine Creme de Cocoa, Bailey's, vodka, and heavy cream to shaker and shake vigorously for 30 seconds or so
Pour into prepared martini glass
Garnish with toasted marshmallow

This recipe makes 1 martini with a small sidecar

S’mores in Mason Jars

July 14, 2016 by rachelle 9 Comments

I realize that it’s still National Ice Cream Month, but it just isn’t summer in the South until you put dessert in a jar.

And yes. I meant to capitalize South. It’s a proper noun down here and we’re getting busy with our s’mores jars.

I know I’ve been smacking y’all in the face with some popsicles and ice cream. I figured we all could use a break. So I threw together some dark chocolate pudding, whipped up some marshmallow topping, broke up some graham crackers, and tossed it all together in a jar.

Down here we call that dessert.

And it’s a totally picnic worthy dessert because you put all that s’mores, dark chocolate pudding, graham crackers, and whipped marshmallow frosting in a jar. Then you top it with chocolate bar and a perfectly toasted marshmallow. Or a burnt one. That’s sometimes the way I like to roll.

The cool thing is that then you can just put a lid on it! You store it in the fridge until it’s time to go! It’s a perfect make ahead and take dessert to whatever family party or horrible family reunion you’re forced to attend.

But you’re the hero.

Because you brought s’mores in a jar.

Have a great weekend, y’all!

Love, Rach

S’mores in Mason Jars

Ingredients

For the Dark Chocolate Pudding

4 egg yolks
3/4 cup sugar
2 cups whole milk
3 tablespoons cornstarch
1/3 cup dark cocoa powder
2 tablespoons vanilla extract
2 tablespoons butter

For the Marshmallow Topping

2 sticks butter softened
1 tablespoon vanilla bean paste
1 18 ounce container of marshmallow cream
24 graham cracker sheets
4 Mason Jars
4 regular size marshmallows
1 1.55 ounce chocolate bar broken into 4 pieces

Instructions

For the Dark Chocolate Pudding

Whisk together egg yolks and sugar in a small bowl
In a medium pot, heat milk, cornstarch, and cocoa powder until warm and steamy - do not boil - remove from heat
Slowly whisk 1/2 cup of the hot milk into the egg mixture and repeat until milk is reduced by half
Add the egg/sugar/milk mixture back into the pot with the remaining milk and bring to a light boil, stirring constantly.
Just when the bubbles begin, remove from heat, stir another 1-2 minutes
Stir in vanilla and butter until butter is melted and let cool for a few minutes
Place a fine mesh strainer over a bowl and pass the pudding through the strainer into a bowl - this will catch any egg pieces that may have scrambled
Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming
Chill in refrigerator overnight

For the Marshmallow Topping

Beat butter on medium until smooth
Beat in marshmallow cream and vanilla bean paste

To assemble

Break up 12 graham crackers and evenly distribute into 4 mason jars
Evenly divide the chocolate pudding between the 4 mason jars
Crumble and divide the remaining 12 graham crackers evenly on top of the pudding
Evenly top with marshmallow topping
Transfer marshmallows to a baking sheet lined with parchment paper and toast under broiler for 1-2 minutes, rotate and toast another 30 seconds to a minute, turn again and toast for another 30 seconds to 1 minute
Top s'mores with toasted marshmallow and chocolate pieces
Serve immediately or cover and refrigerate for later

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