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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

S’mores No-Churn Ice Cream

July 4, 2016 by rachelle 16 Comments

I thought we’d take a break from popsicles.

Just for a minute! We need to talk about ice cream today. Do you know that July is National Ice Cream Month? It’s totally legit. Trust me. I know these things and I never joke about ice cream.

We discussed this last year, but if you’re new to these parts, welcome! Or if you need a refresher, President Reagan signed a Presidential Proclamation in 1984 making July National Ice Cream Month and the third Sunday National Ice Cream Day. You can read all about it here.

Can someone please sign into public law a National Popsicle Month? I’d be forever grateful.

Now, I realize that some of you may not yet have been born back in the days of 1984, but wasn’t it nice of those of us coming before you to pave the way with our very stylish fashion trends, cassette tapes, perms, and Jane Fonda aerobics VHS tapes complete with leotards and leg warmers.

You’re welcome. Don’t forget the animal print and neon hair scrunchie.

If you were part of this planet in 1984, I don’t know what in tarnation you were doing from 3:00 – 4:00, but I was keeping up with Luke and Laura. Not much different than what I do today. Only enjoying my guilty pleasure of General Hospital these days is much easier with the whole DVR thing.

Thank you, Time Warner Cable for that $248 a month cable bill. You make life worth living.

I recommend and 100% support an afternoon of staying inside with the A/C to veg out with some GH binge TV and a big bowl of S’mores No-Churn Ice Cream to beat the heat these hot summer days.

And for Jennifer, who requires photos of steps – here you go:

Happy National Ice Cream Month!

S’mores No-Churn Ice Cream

Ingredients

1 14 ounce can sweetened condensed milk
2 tablespoons vanilla bean paste
1/4 cup unsweetened cocoa powder - I used Hershey's
2 cups heavy cream
1 package of 12 sheets graham crackers - I used Nabisco
12 regular size marshmallows

Instructions

In a large bowl, combine condensed milk, vanilla bean paste, and cocoa powder
Place marshmallows on a parchment lined baking sheet and broil 1 - 2 minutes, turn the marshmallows, and broil another 1 - 2 minutes, careful not to burn, remove from oven, set aside
Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment
Whip cream on medium high until stiff peaks form, about 2-3 minutes
Transfer whipped cream to the bowl with the condensed milk mixture and fold in whipped cream
Add graham crumbs and toasted marshmallows and gently combine
Transfer to a loaf pan, cover with plastic wrap, and freeze overnight

Peanut Butter Pie

December 24, 2015 by rachelle 13 Comments

It’s Christmas eve, friends! I know everyone has a lot going on with family, wrapping presents, sleigh bells, and getting ready for Santa, but I wanted to wish you all a Merry Christmas with one last very easy holiday dessert that’s a family favorite!

This is my hijacked version of Aunt Mary’s Peanut Butter Pie.

Yeah. Totally guilty. Cool Whip and Hershey’s syrup. Don’t judge me.

I told you it’s easy. No joke. I hijacked Aunt Mary’s recipe by doubling it and making it with a chocolate graham crust in a spring form pan, but you can totally half everything and throw it into a prepared regular pie crust.

So if you need a quick, easy, and last minute dessert to bring to your Christmas festivities, I got your back. DO IT, YO! Or DO IT! HO HO HO!

This is what was left after my family got their hands on it.

Merry Christmas, y’all!

Peanut Butter Pie

Ingredients

2 cups graham crumbs
1 stick butter melted
2 tablespoons sugar
3 tablespoons cocoa powder
1 8 ounce block cream cheese softened
2 cups confectioner sugar
1 cup peanut butter - crunchy or smooth according to preference
1 16 ounce container whipped toppinig
chocolate syrup

Instructions

Combine graham crumbs, butter, sugar, and cocoa powder in a large bowl
Press into bottom and up sides of a spring form pan
Beat cream cheese until soft and fluffy
Blend in sugar and peanut butter and beat until smooth
Fold in 3/4 of the whipped topping
Pour into prepared spring form pan
Swirl chocolate syrup on top
Cover pie with remaining whipped topping
Refrigerate

Mile High Key Lime Pie

March 16, 2015 by rachelle 27 Comments

There isn’t much more that says spring/summer/warm weather to me than Key Lime Pie.

I want warm weather to be here so bad that I had to take it to the extreme. A plain old Key Lime Pie was not going to cut the mustard. I had to make it epic.

The first time I ever had Key Lime Pie was at the beach on a summer vacation, so it always reminds me of beach and summer. I’m ready for both.

My uncle gave me this recipe several years ago and it makes two pies. I decided that two pies were going to collide into one ginormous beautiful blast of Key West in my kitchen.

So I say adios to winter. I open my arms, spin around like Julie Andrews on a mountain top, and say hello to spring. I missed you old friend.

And Old Man Winter? I moon you, spit in your face, and flip you the bird.

Mile High Key Lime Pie

Ingredients

For the crust

2 cups of graham cracker crumbs
3 tablespoons of sugar
1 stick of butter melted

For the pie

3 cans of condensed milk
16 ounces sour cream
1 cup key lime juice I used Aunt Nellie
2/3 cup lemon juice
5 egg yolks
1 teaspoon vanilla bean paste

For the topping

2 cups heavy whipping cream
4 tablespoons sugar
2-3 keylimes

Instructions

Preheat oven to 350
Mix graham crumbs, sugar, and melted butter in a bowl. Press to bottom and sides of a spring form pan.
Add all pie ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low until combined
Pour pie mix into prepared pan and bake for 45-50 minutes
Cool completely and refrigerate uncovered at least 4 hours or overnight
Add cream and sugar to the bowl of a stand mixer fitted with whisk attachment
Whip on medium high until stiff peaks appear (6-8 minutes)
Spread over top of pie and top with lime zest

Note: You can make two pies by dividing the batter between two prepared pie pans and reduce the baking time to 20-25 minutes.

Random Fact: I took this pie to a birthday party and my friends hid it to save for themselves, so that’s why there are no pictures of it sliced and the pictures are in a pie/cake carrier 🙂

Random Fact: You can buy pie/cake carriers at the Dollar Tree for (you guessed it) one dollar, so if you take it to a party you don’t have to worry about the return of your plate or carrier.

graham

S’mores in Mason Jars

Ingredients

For the Dark Chocolate Pudding

For the Marshmallow Topping

Instructions

For the Dark Chocolate Pudding

For the Marshmallow Topping

To assemble

S’mores No-Churn Ice Cream

Ingredients

Instructions

Peanut Butter Pie

Ingredients

Instructions

Mile High Key Lime Pie

Ingredients

For the crust

For the pie

For the topping

Instructions

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