Peanut Butter Cup S'Mores

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 As the waning days of summer are upon us, the kiddies are heading back to school and this weekend is Labor Day I have been trying to preserve a little slice of my summer vacation by making more s'mores. As I mentioned in other posts, s'more remind me of family, friends and happy times.

The S'mores Cookbook provides the recipes to allow you to have a piece of summer all year long! Between the oatmeal which would be wonderful on a chilly Fall morning to the hot chocolate on a long winters night I think Susan has provided over 50 recipes that will help you to feel the summer glow all year.

This recipe could not be easier, you simply replace your favorite chocolate bar with a peanut butter cup and you have a delicious, peanut butter, chocolaty, marshmallow sandwich. Simply scrumptious!

Peanut Butter S'mores

Recipe adapted from: The S'mores Cookbook

Ingredients:

4 marshmallows

4 Reese's Peanut Butter Cups 

8 squares of graham crackers

Directions:

Preheat oven to 350. Place crackers on baking sheet and then place the peanut butter cup on top. Place in oven for a few minutes until the peanut butter cup starts to melt. Top with the marshmallows and bake a few minutes more. Watch so that the marshmallow does not burn. Then top with the other cracker. Let cool a little so that you do not burn your self and then enjoy!

If you love s'mores than you must check out Susan's book and her blog Doughmesstic where you will find sweet as well as savory recipes and so much more.

Note: I was provided a copy of the book by the publisher, but I was not compensated in any way. My opinions are my own and were not influenced by the publisher.

S' Mores Oatmeal

Good morning! It is said that breakfast is the most important meal of the day. If that is the case, why not start the day with something healthy and a little decadent.

 I eat oatmeal frequently, typically I add cinnamon and brown sugar and I have always enjoyed it that way. Now however I think my new breakfast of choice will be s'more oatmeal. This oatmeal is easy and delicious! Filled with bits of dark chocolate, creamy marshmallows and graham crumbs your ordinary oatmeal is transformed. 

S'mores Oatmeal

Recipe adapted from DoughMessTic The S'mores Cookbook

Serves 2

1 cup of oats

13/4 cup of water or milk

1/8 teaspoon of salt

1 tablespoon of brown sugar

drizzle of honey

1/4 cup of dark chocolate chips

1/8 cup of marshmallows

sprinkle of graham cracker crumbs

1. Bring water or milk and salt to a boil.

2. Add oats and reduce heat to medium and cook 5-6 minutes, stirring occasionally.

3. Cover, remove from heat .

4. Mix in tablespoon of brown sugar.

5. Drizzle each serving with honey, sprinkle with chocolate and marshmallows and graham cracker crumbs. .

Serve and enjoy!

You can find a recipe similar to this recipe as well as 50 others in The S'mores Cookbook by Susan Whetzel. I hope that you try the oatmeal and many other recipes in this fabulous cookbook!

Have a great day!

The S'Mores Cookbook by Susan Whetzel

Good morning! I recently received a copy of The S'mores Cookbook by Susan Whetzel writer of the blog DoughMEssTic and I will state right from off that I love it! After all, what is not to love about a cookbook that combines marshmallow, chocolate and graham cracker's?

S'mores to me shout summer vacation and all of the things that come with it, lazy days at the beach, catching fireflies and of course sitting around the campfire after a day of swimming, canoeing and hanging with friends.

As I paged through the book I was transported back to Girl Scout camp were one of the highlights of the weekend was walking in the woods to find the perfect stick with which to roast our marshmallows that night. Then on to other evenings as my siblings and I sat around the fireplace with similar sticks making s'mores on a cold winter night in Wisconsin. It is amazing how food has the ability to transport us back to special moments.

The S'mores Cookbook contains over 50 recipes combining the traditional elements of s'mores; toasted marshmallows, chocolate and graham's. For die hard traditionalists, you will find a few recipes like that in the book, with Rolo's and Reese's Peanut butter cups replacing the Hershey's chocolate and they are a delicious twist I can tell you. 

In other recipes the essence of a s'more is there but not what you would expect. There are recipes for breakfast like oatmeal and French toast as well as cakes, pies, puddings, macarons, ice cream and even gifts!

If you are a s'more lover than this book is for you, and if you are new to s'mores than you will enjoy the beautiful images and recipes as a wonderful introduction into the world of chocolaty, marshmallowy goodness. I have already made several recipes and will be posting them this week!

Note/disclaimer:

I was given this book by the publisher. The review and opinions are my own and were not influenced by them. 

Brownie Tart Sundae

Summer fruits are everywhere and berries in particular are the perfect accompaniment to chocolate of any kind. This past weekend I combined several elements of summer; brownies, strawberries and ice cream and came up with this Brownie Tart Sundae. 

Brownie Tarts

Recipe slightly adapted from The Barefoot Contessa

Ingredients:

6 tablespoons unsalted butter, cut into small pieces

18 ounces 60% dark chocolate chips, divided

3 large eggs at room temperature

3/4 cup of sugar

1 tablespoon instant espresso powder

1/2 teaspoon  Neilsen-Massey vanilla extract

1/2 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon sea salt

Preheat oven to 350ºF and adjust rack to middle position. Grease an 9-inch tart pan with removable sides. (Or use mini-tart pans, I used 3.) 

Place butter and 12 ounces of chocolate in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat. Cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs,  sugar,  espresso, and vanilla on medium-high speed for about 3 minutes, until light and fluffy. Stir in the cooled chocolate mixture. Whisk the flour, baking powder, salt and 6 ounces of chocolate in a large bowl. Fold the flour mixture into the batter until just combined. Pour mixture into the tart pan and bake for 35 minutes, until the center is puffed (the top might crack). Cool to room temperature and then remove the sides of the pan.

These brownie tarts are rich, chewy, chocolaty, fudgey and perfect alone or with your favorite toppings. I served mine with a scoop of ice cream, sliced strawberries and hot fudge making the perfect sundae!

I hope you enjoy and have a great day!

Chocolate Chip Cookie Brownies

I have seen chocolate chip cookie brownies around for years, at the bakeries, on blogs and on Pinterest. This week I finally got around to making a batch and my goodness they are delicious! I mean what could be better than a brownie and a chocolate chip cookie together? 

I used a recipe from one of my favorite blogs Pinch of Yum. Lindsay's recipes are always quick, easy and so tasty. This recipe is all of the above not to mention rich and chocolaty, especially as it starts with a brownie mix. Seriously, can it get any easier?

Chocolate Chip Cookie Brownies
Recipe from: Pinch of Yum

Ingredients:
1 stick of room temperature butter
3/4 cup of white sugar
2 tablespoons of brown sugar, packed
1 egg
1/2 tsp. vanilla
1 cup + 2 tablespoons of flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1/2 cup of semi-sweet chocolate chips
1 cup of 60% Ghiradelli chocolate chips
1 18.9 oz box of Ghiradelli Double Chocolate Brownie Mix( and egg, oil, and water)

Directions:

1. Cream together butter and sugars in a small mixing bowl. Add vanilla and egg. Cream together again until smooth. Add the flour, baking soda and salt. Stir gently until incorporated. Then ass chocolate chips and mix gently.

2. Preheat oven to 350. Prepare brownie mix as directed. Pour into 8x8 inch greased square pan. Scatter the pieces of cookie dough over the surface of the brownie batter and press into the batter a little. You will have extra batter left from the cookie dough unless you want to use it all. You can save the extra to make cookies out of.

Bake brownie/cookie mixture for 30-40 minutes, cover with foil if the cookies are getting too brown on top. If you like your cookies gooey than cook them for 30-35 minutes, if you like them more firm bale for 35-40.

Remove from oven and cool for 10-15 minutes before serving.

Don't these look fabulous? I cannot tell you how moist, chocolaty, chewy and gooey there are but I hope the photos give you a little hint. I have made these brownies three times in the last week and have given them to family and friends( not to mention eating my fair share) and everyone has loved them.

I hope that you try them! And don't forget to check out Pinch of Yum for this as well as many other wonderful recipes!