Grilled S'mores!

Summer will be gone in less than a week.

And while I'm REALLY excited for Fall,

(Hello boots, scarves and sweaters!!!),

I'm going to miss a few things about Summer.

And one of those things is s'mores!

Of course you can make s'mores year-round,

but there's just something about the hot Summer months

that just make it perfect for s'more making!!!

I even started my Summer making them Memorial Day weekend at the beach.

Now if you're like me and crave s'more year round,

I have a super easy solution for you!

Having a nice bonfire to roast your marshmallow is nice,

but it's not a necessity for s'more making.

I bought a grill this Summer and was grilling everything possible.

I quickly realized I didn't need a bonfire to make s'more,

and could use my newly purchased grill instead.

You don't get the same effect as sitting around a fire, but they're just as tasty!!!

The Goods:

Large Marshmallows*

Chocolate Bars

Graham Crackers

*I purchased S'mores specific marshmallows with HIGH hopes,

but sadly they didn't roast as easily as regular large marshmallows.

The weight distribution seemed off or something.

Get all your ingredients prepped before starting to roast your marshmallows.

My grill has easily removable plates,

so I took them off to get closer to the flame.

Roast the marshmallows on a stick like usual.

Once your marshmallow is golden brown and gooey,

 sandwich between two graham crackers and some chocolate.

Take a bite of the deliciousness,

 getting marshmallow all over your face,

and enjoy this yummy treat!

Elina's Chocolate Mousse

I used to cook with one of my best friend's all the time!

Her and her husband used to live down the hall from my apartment,

and she and I were known to throw down in the kitchen quite often.

Sadly, they moved out of my complex a few years ago,

and while we do cook together from time to time still,

it's not as easy and doesn't happen very often.

I haven't posted any "Elina and Robyn Make..." posts in a long time

(a few past posts can be found here, here, here and here!),

but she's here today, as a guest blogger, to share a yummy dessert she made!

Hi guys! I'm backkkkkkkkk! (sorta)

I've really missed being a part of Robyn's blog,

so today I'm sharing how to make some Chocolate Mousse!

I've made it many times and always follow this recipe.

It's pretty easy, but just takes a little patience.

Let me show you how it's made!

The Goods:

Bittersweet Chocolate Chips

Heavy Cream

Egg Whites

Sugar

Sweetened Whipped Cream

Start by getting your ingredients prepped.

Weigh out your chocolate, measure out your cream and sugar,

and finally separate your egg whites. 

Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.

You're creating a double boiler to melt the chocolate.

Stir the chocolate until melted, then turn off the heat and let stand.

In another large bowl, beat the cream over a bowl of ice until soft peaks form.

Set aside and keep at room temperature.

Whip egg white until soft peaks form...

Gradually add in the sugar...

And continue to whip until firm.

Fold the firm egg whites into the melted chocolate and mix with a whisk.

When almost completely incorporated....

Add the whipped cream and fold in. 

Cover and refrigerated for about an hour - until mousse is set.

Portion out the chocolate mousse into ramekins...

And finally top with more whipped cream!

Elina's Chocolate Mousse

Inspired by Bobby Flay

5 1/4 Ounces Bittersweet Chocolate Chips

14 Ounces Cold Heavy Cream

3 Egg Whites

1 Ounce Sugar

Additional Whipped Cream for topping.

1. Weigh out the chocolate, measure out the cream and sugar,and separate your egg whites. 
2. Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.
3. Stir the chocolate until melted, then turn off the heat and let stand. 
4. In another large bowl, beat the cream over a bowl of ice until soft peaks form. Set aside and keep at room temperature. 
5. Whip egg white until soft peaks form, gradually add the sugar and continue to whip until firm.
6. Fold the firm egg whites into the melted chocolate and mix with a whisk. When almost completely incorporated, add the whipped cream and fold that in too.
7. Cover and refrigerated for about an hour - until mousse is set.
8. Portion out the chocolate mousse into ramekins and top with more whipped cream.

Baked Donut Monday: S'mores!

Hellllllllllllllllo Monday!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

S'MORES BAKED DONUTS!

I love to roast marshmallows and make a yummy s'mores or two,

so when I was researching baked donuts and found this recipe,

I just knew I had to make it to include in this blog series.

Making baked donuts with the flavors of a s'mores was a genius idea!

The Goods:

All-Purpose Flour

Unsweetened Cocoa Powder

Baking Powder

Baking Soda

Ground Nutmeg

Salt

Butter

Plain Yogurt

Vanilla Extract

Eggs

Sugar

Brown Sugar

Marshmallow Fluff

Graham Cracker Crumbs

In a large bowl, sift together the flour, cocoa powder, 

baking powder, baking soda and nutmeg.

In another large bowl, whisk together the butter, 

yogurt, vanilla, eggs and both sugars.

Add the wet mixture into the dry mixture and stir until combined.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake at 350 degrees for about 10 minutes.

You can test that they're done with a toothpick.

Remove from pan and cool completely on wire rack.

Heat marshmallow fluff in microwave for about 40 seconds,

until smooth and slightly thinned out.

Dip the top of each donut into the marshmallow fluff...

Then immediately sprinkle with graham cracker crumbs.

S'mores Baked Donuts

Inspired By POPSUGAR

For the Donuts:

2 Cups All-Purpose Flour

1/2 Cup Unsweetened Cocoa Powder

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Ground Nutmeg

 1 Teaspoon Salt

4 Tablespoons Butter, Melted

1 Cup plus 2 Tablespons Plain Yogurt

2 Teaspoons Vanilla Extract

2 Eggs

1/2 Cup Sugar

1/2 Cup Brown Sugar

For the Topping:

1 Jar Marshmallow Fluff

1/2 Cup Graham Cracker Crumb

1. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and nutmeg.
2. In another large bowl, whisk together the butter, yogurt, vanilla, eggs and both sugars. 
3. Add the wet mixture into the dry mixture and stir until combined. 
4. Transfer donut batter to a large zipper bag. 
5. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full. 
6. Bake at 350 degrees for about 10 minutes. You can test that they're done with a toothpick. 
7. Remove from pan and cool completely on wire rack. 
8. Heat marshmallow fluff in microwave for about 40 seconds, until smooth and slightly thinned out.
9. Dip the top of each donut into the marshmallow fluff and then immediately sprinkle with graham cracker crumbs.

Baked Donut Monday: Peanut Butter and Chocolate!

Monday, Monday Monday!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

PEANUT BUTTER AND CHOCOLATE DONUTS!

The more baked donuts that I make, the harder it is to come up with new ideas.

So when I realized a co-worker's family member makes baked donuts,

I was quite happy and had the hardest time picking which to adapt.

In the end, Peanut Butter and Chocolate won out because YUM!!!

I wasn't going to change much to Jonathan's recipe,

but I don't do many things the easy way in life,

so of course I had to change a thing or two.

And the biggest change was making them dairy free!

Keep reading to see how these yummy donuts are made.

The Goods:

All-Purpose Flour

Baking Powder

Baking Soda

Salt

Brown Sugar

Unsalted Butter

Creamy Peanut Butter

Egg

Vanilla Extract

Almond Milk

Vinegar

Powdered Sugar

Unsweetened Cocoa Powder

Peanut Butter Chips

Make your homemade almond buttermilk and set aside.

(Simply replace almond milk for regular milk!)

Whisk together the flour, baking powder baking soda and salt.

Set aside.

Mix the butter, peanut butter and brown sugar until light and creamy.

Add the egg and mix completely.

Next add the vanilla and stir until combined.

Now time to add the dry ingredients and almond buttermilk alternately.

Mix in half the dry ingredients...

Now mix in all of the almond buttermilk...

And finally mix the remaining dry ingredients until incorporated. 

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

If you have empty spaces, fill with water to prevent pan from burning!

Bake at 350 degrees in greased donut pan for about 10 minutes.

Depending on your oven, these may take less or more time.

Test with a toothpick - if it comes our clean the donuts are done!

Cool in the pan for a minute or two, 

then transfer to a wire rack to finish cooling.

While donuts are cooling, it's time to make your chocolate glaze!

Whisk together the powdered sugar and unsweetened cocoa powder.

Add 3 tablespoons almond milk and mix to make glaze.

If glaze is too thick, add another tablespoon of almond milk to thin.

These may look like chopped up peanuts,

but really they're chopped up peanut butter chips!!!

Take a cooled peanut butter donut...

And dip the smooth size into the glaze.

So that it's almost half covered and looks something like this!

Immediately after, dip glazed donut into the chopped peanut butter chips.

Space the donuts out on a wire rack in order for glaze to set. 

You can do both the chocolate glaze and peanut butter chips for all the donuts,

or you can be like me and leave some just chocolate glazed.

While both were tasty, I think I liked the simple chocolate best!

Lastly, package up a few of the tasty treats to give away!

Peanut Butter and Chocolate Donuts

Adapted from The Candid Appetite

For the Donuts:

1 Cup All-Purpose Flour

3/4 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/3 Cup Brown Sugar

3 Tablespoons Unsalted Butter

1/4 Cup Creamy Peanut Butter

1 Egg

1 Teaspoon Vanilla Extract

1/2 Cup Almond Buttermilk

For the Glaze/Toppings:

1 Cup Powdered Sugar

3 Tablespoons Unsweetened Cocoa Powder

3 to 4 Tablespoons Almond Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Peanut Butter Chips

1. Make your homemade almond buttermilk and set aside. Simply replace almond milk for regular milk!
2. Whisk together the flour, baking powder baking soda and salt. Set aside.
3. Mix the butter, peanut butter and brown sugar until light and creamy.
4. Add the egg and mix completely.
5. Next add the vanilla and stir until combined.
6. Now time to add the dry ingredients and almond buttermilk alternately. Mix in half the dry ingredients, followed by all of the almond butter milk, and finish with the rest of the dry ingredients.
7. Transfer donut batter to a large zipper bag.
8. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
9. Bake at 350 degrees in greased donut pan for about 10 minutes. Depending on your oven, these may take less or more time. Test with a toothpick - if it comes our clean the donuts are done!
10. Cool in the pan for a minute or two, then transfer to a wire rack to finish cooling.
11. While donuts are cooling, it's time to make your chocolate glaze! Whisk together the powdered sugar and unsweetened cocoa powder. Add 3 tablespoons almond milk and mix to make glaze. If glaze is too thick, add another tablespoon of almond milk to thin.
12. Take a cooled peanut butter donut, dip the smooth side into the chocolate glaze and then immediately into the chopped peanut butter chips.
13. Space the donuts out on a wire rack in order for glaze to set. Once set, dig in and ENJOY!!!