Category Archives: Baking

Baking

Ultimate S’mores Brownies made with Almond Flour

ULTIMATE S’MORES BROWNIESDo you love S’mores? Do you love brownies? Well, hold on tight because you are about to get the recipe for both in one!!! 

Ingredients for Step 1 – Prepare Brownies:

  • 2 TBSP Butter or Margerine, softened
  • 1/2 Cup Sugar
  • 1 Egg, Large
  • 1/4 Cup Almond Milk
  • 1 tsp Vanilla Extract
  • 1 Cup Almond Flour (Extra Fine)
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/8 tsp Sea Salt
  • 1 tsp Baking Powder (Gluten-free or regular)
  • 1/2 Cup Dark Chocolate Chips

Step 1 – Brownies: Preheat oven to 350º F.

Cream together butter and sugar in a large mixing bowl. Blend in the egg. Next blend in the almond milk and the vanilla.

In another bowl, whisk together the almond flour, cocoa powder, sea salt, and baking powder. After whisking these dry ingredients  thoroughly, combine them with the butter mixture and blend until mixed together. Then, stir in the dark chocolate chips.

Spray non-stick cooking spray into an 8 X 8 baking pan. Then, pour the batter in the pan and spread evenly. Bake for 30 to 35 minutes.

When finished, remove the pan from the oven and let the brownies cool completely before you begin Step 2.

Ingredients for Step 2 – S’Mores Topping:

  • 1 – 7 oz. Jar Marshmallow Cream
  • 1 – 10 oz. Bag of Mini Marshmallows
  • 10 Graham Cracker Sheets (Gluten-free or regular)
  • 1 – 10 oz, Bag of Semi-Sweet Chocolate Chips

Step 2 – S’mores Topping:

On top of the cooled brownies, spread half of the jar of the marshmallow cream. Then place 8 graham cracker sheets on top of that. Next, spread the remaining half of the marshmallow cream on top of those graham crackers. Next, break-up the remaining 2 graham cracker sheets into pieces (not too small) and place them in a bowl. Mix in the mini marshmallows and chocolate chips. Next, distribute them evenly over the 2nd layer of marshmallow cream.

Now, we want to melt the chips and melt the mini marshmallows until they are golden brown. To do this, you could simply but the pan back in the oven, place it under the broiler in the oven, or use a convention/toaster oven set to broil. Whichever method you use, keep an eye on it, as you do not want the marshmallows to burn.

Once the marshmallows are golden brown, remove them and let them cool. You might want to leave them in the refrigerator until they are completely cooled before trying them. Finally, cut them and enjoy!

Churro Ice Cream Bowls

CHURRO ICE CREAM BOWLS!

Don’t these look great?! Here is what you’ll need!

RECIPE:

Makes 8 churro bowls

1/4 cup butter /cubed
2 Tbsp. brown sugar
1/2 tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs

cooking oil spray
oil for frying
cinnamon sugar

ice cream
hot fudge and caramel topping (optional)

6-12 cup muffin tin

In a medium saucepan over medium/high heat – add butter, brown sugar, salt, and water – bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned – no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!

Recipe and video provided by Tasty (subscribe on YouTube)

Music provided by Warner Chappell Inc. Used with permission