Killer Skillet S’Mores

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Killer Skillet S’Mores! You were probably wondering if I’d ever get around to satisfying your sweet tooth. Look no further than your favorite fire pit companion: sticky chocolaty marshmallow s’mores. Bring out the inner child who remembers camping trips with family members when you’d circled a crackling fire, balancing a roasting stick on your knee. Not too close to the flames or you’d end up with a charred gooey mess. Then again, those marshmallows were ones you got to gobble down before skewering another one. Fast-forward to the Present where you can recreate that same incredible taste in an iron skillet.

KILLER SKILLET S’MORES

Ingredients:

3/4 cup butter, melted

1/2 cup sugar

3/4 cup brown sugar

1 egg, plus 1 egg yolk

2 1/2 teaspoons vanilla extract

1 3/4 cup flour

1/4 cup graham cracker crumbs

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup chocolate chips, divided

1 cup mini marshmallows

1 graham cracker, broken into chunks

1 milk chocolate bar, broken into pieces

8 large marshmallows, cut in half

Instructions:

Preheat oven to 375°. Combine melted butter, sugar, brown sugar, egg, egg yolk, and vanilla extract. Beat mixture for 30 seconds. Let rest 30 seconds. Repeat 3 times. In another bowl, whisk together flour, graham cracker crumbs, salt, baking soda, and cinnamon. Slowly add the butter mixture. Fold in 1/2 cup of chocolate chips and 1/2 cup of mini marshmallows. Press mixture into the bottom of a 10” iron skillet. Top with remaining chocolate chips, mini marshmallows, graham cracker chunks, and chocolate bar pieces. Bake 18-20 minutes. Remove hot skillet and carefully arrange the large marshmallows around the edge of the cookie. Return pan to the oven and continue baking until the marshmallows turn golden brown. Remove from oven and allow cookie to cool 15 minutes before serving.

Eating My Way Through the Holidays! Yuletide Favs: Yams Topped With Pecan Streusel!

Eating My Way Through the Holidays! Yuletide Favs: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please.

YAMS TOPPED WITH PECAN STREUSEL

Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/8 teaspoon white pepper

Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows

Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm.

*Glazed Pecans can be referenced at the following link.

http://Snapshotsincursive.com/2015/11/18

Eating My Way Through the Holidays! Special Edition: Rocky Road Candy!

Eating My Way Through the Holidays! Special Edition: Rocky Road Candy! What do you get when you combine semisweet chocolate, honey-roasted peanuts, and puffy miniature marshmallows? You get a Willy Wonka version of Rocky Road Candy that is party-worthy. Whip up a batch for your next holiday gathering and get ready to tempt every sweet treat fan. 
ROCKY ROAD CANDY 
Ingredients:

12-ounce package of semi-sweet chocolate morsels

14-ounce can sweetened condensed milk

2 tablespoons butter

2 cups honey-roasted peanuts 

10 1/2-ounce package miniature marshmallows
Instructions:

In a heavy saucepan, over low heat, melt chocolate morsels with sweetened condensed milk, and butter. Remove from heat. In a large bowl combine honey-roasted peanuts and miniature marshmallows. Stir in chocolate mixture. Spread in a wax paper-lined 9″x13″ pan. Chill 2 hours or until firm. Remove from pan. Peel off wax paper; cut into squares. Store loosely covered at room temperature. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please. 
YAMS TOPPED WITH PECAN STREUSEL 
Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup 

1 teaspoon cinnamon 

1/2 teaspoon sea salt

1/8 teaspoon white pepper 
Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon 

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows 
Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm. 
*Glazed Pecans can be referenced at the following link. 

http://Snapshotsincursive.com/2015/11/18

In the Heat of the Night

Summer wouldn’t be Summer without bonfires and camp outs. There’s something about yellow and orange flickering flames that draw people together as well as those who thrive in the animal kingdom. From roasted hot dogs to campfire S’mores, all who gather round find contentment. This award-winning recipe is timeless: Bonfire + S’mores = Jubilation!