Jun 30, 2015
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Last weekend, I made a killer s’mores with grilled peaches, Nutella, a drizzle of honey and almost fainted from the fresh, chocolately loveliness.

IMG_4624I just sliced up a fresh peach, threw it on the grill that was almost died out from grilling dinner.  I spread Nutella on, added peach and my favorite blackened marshmallows, a small drizzle of honey and it was done.  YUMYUMYUMYUM.

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Today, I made 2 really delicious variations that were tasted and tested by my boys using these 3 spreads on the s’mores.  IMG_4671I started with a sweet and salty Chocolate Peanut Butter Pretzel S’more.  It was fantastic.  You will need chocolate grahams, which weren’t the easiest to track down, but I eventually found at Target.  I spread the top half of the graham with Nutella, the other half with peanut butter.  I stuck a few pretzels into the peanut butter then roasted my marshmallow.  Once it was nice and cooked (black and burnt) I stacked it all together.  A really nice mix of sweet from the chocolate grahams, marshmallow and Nutella, and a little salty with the peanut butter and pretzel.

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Then I put together a Cookie Butter Banana S’more, which was really different, but in a good way.

 

By the way, have you tried Biscoff European Cookie Spread??!  I mean, it’s European, which means it’s fancy.  It makes me feel like I am going on vacation…not because it tastes exotic, but because it’s made from those snacky little cookies that they hand out on flights.  You know the ones…yes, THOSE bad boys.  Well, them crush them up into a peanut butter consistency and add extra cookie flavor.  Tasty.

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I used the cookie butter in place of the chocolate/Nutella, grilled a banana in a pan on the stove (which smells great on it’s own), roasted my marshmallow and stacked and smashed it into my mouth.  The cookie butter got melty from the warm marshmallow and banana and made for a sweet little mess.  Dudes, I tell you, cookie butter is made from unicorns and rainbows, which translates into yumminess.

 

Verdict from the boys is the Cookie Butter was the winner.  My opinion was the Chocolate Peanut Butter Pretzel was superior.  They both were winners at my house.

Make your summer extra tasty by experimenting with new S’mores like these!

 

Jun 23, 2015
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Holy crap.  These are SOOOO good.

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I have been putting random fruit on my s’mores lately, and loving it.  Grilled bananas? YES.  I love every part of the s’more, except the chocolate.  I am not a fan of the junk in the brown wrappers, tastes like wax to me.  I was thinking of ways around the wax and “Nutella” popped into my head because who doesn’t love Nutella??  EVERYONE does!  So add in the almost too ripe strawberries in my fridge, and these tasty little numbers were born.  I browned the marshmallows on the stovetop, because there was no time to prep a grill!

Slice up some strawberries, throw a double coat of Nutella on your graham crackers and cook up the marshmallows.  Messy?  Yes, but worth it.

Make these immediately!  They are a perfect summer/winter/fall/lunch/dinner/breakfast treat!

 

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(I ate both of these…)

Jun 19, 2015
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Another day, another appearance on Twin Cities Live!  Can I say that everyone that works there is just so nice/awesome/cool?  Cuz it’s true.  Here is the proof, Steve, Emily and I are drinking buddies.

IMG_4440I love when they ask me on.  Such a blast.  And the audience today was on point…they laughed at my jokes and said really nice things after the show.  Yay!

 

 

Here are all of the recipes I shared today:

 

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Pineapple Coolers
makes 4 coolers
about 4 cups fresh pineapple  (1 whole pineapple, cut)
1 1/2 cups ice
1/4 cup lime juice
1/2 cup coconut milk
1/2 cup white rum
Blend everything until smooth in blender.  Pour in tall glass and garnish with fresh mint.  (Add 1/4 cup of mint simple syrup to sweeten, if desired)
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Basil Berry Boozy Popsicles

makes 4 cups of puree
1 cup water
1 cup sugar
fresh basil
2 pints of fresh blueberries
8 oz package fresh blackberries
2 tbsp lemon juice
1/2 cup vodka
Make basil simply syrup by bringing 1 cup water, 1 cup sugar, to a simmer.  Stir to dissolve all of the sugar and add basil.   Let syrup bubble for about 2 minutes then take off the heat.  Let basil sit in syrup for 5 minutes, then remove leaves.  Let syrup cool to room temperature.  Syrup will keep in refrigerator for 2 weeks
Puree berries, 1/2 cup of the basil simply syrup, lemon juice in a blender.  Add in vodka and give a quick blend.
Add puree to popsicle molds.  Wait about 30-45 minutes before adding sticks to molds.  Freeze overnight.
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Peach Mojitos

makes 2 mojitos

1 cup water

1 cup sugar

fresh mint

1 peach, halved and sliced

10 mint leaves

1 lime, cut in half

4 oz white rum
can of Lime La Croix

Make mint simple syrup by bringing 1 cup water, 1 cup sugar, to a simmer.  Stir to dissolve all of the sugar and add mint.  Let syrup bubble for about 2 minutes then take off the heat.  Let mint sit in syrup for 5 minutes, them remove leaves.  Let syrup cool to room temperature.  Syrup will keep in refrigerator for 2 weeks.

Muddle peach slices, lime juice from half of 1 lime, 4-5 mint leaves, 3 tbsp of mint simple syrup in a glass.  Add 2 oz white rum.  Fill glass with ice and top off with Lime La Croix.