Filtering by Tag: sweet indulgence

*Sweet Indulgence: S'mores on a Stick

Cutest, cheapest and most adorable party dessert EVER!  I saw this onTasteSpotting and if you’re not familiar, then you need to check it out now!  It is a visual overload of all things yummy.  I love how you can just scan through pages of images of food. It can be narrowed through the search bar, but for those of us visual people it’s a quick way to find a recipe.

I made these several months ago for my wifey’s long overdue housewarming party. They were shown up by the classic favorite, rice krispie bars, but by then end of the evening there were only a handful left. :)

The ingredients.  Missing is the graham cracker crumbs.

Ingredients

  • 2 bags of marshmallows
  • 2 containers of dipping chocolate (found in the produce section of your grocery store, usually near the strawberries or bananas)
  • 1 box of graham cracker crumbs (you can crush your own, but I had this on hand from making pie crust)
  • 1 bag of caramel apple sticks (found in the candy making section at Michael’s)
  • ribbon (optional)

Directions

I began by stabbing all my marshmallows in the center with the candy sticks.  I found it works best if you set the marshmallow on the counter and then pushed the sticks in. This seemed to help with them standing upright on their own.

Follow the directions on the container of melting chocolates to aquire the right consistency.  I originally started dipping the entire marshmallow in chocolate, but as I quickly began running low on chocolate, I switched techniques.  I only dunked half of the marshmallows in the chocolate.  I actually like the look of this better, being able to see all three ingredients in a layered look.

After dipping them in chocolate you should immediately roll them in graham cracker crumbs.  I had poured about a cups worth in a shallow bowl.

Line up your finished product on wax paper for the chocolate to harden and there will be no risk of the chocolate sticking.  If you’re choosing to tie ribbons on the tops of the sticks, you can now begin to cut 2-3” strips.  My roommate and I tied them in a simple while the chocolate was still drying.

I made these the evening before the party, but I think that a four hour window before serving would be sufficient.

Enjoy!

*Sweet Indulgence: Cupcake Inspection: Teacake Bake Shop

I’ve been hunting out cupcakerys to taste test for the last couple years. From Seattle to Southern California. It was always my intention to share my reviews on here with you, I’ve even been taking pictures! Just never quite got around to putting pen to paper as they say.

I was just in…

thesweetindulgence:

I’m sure so many of you will be baking lots of adorable sweets for your loved ones in the next few days.  Me?  Notsomuch.  I did, however, bake these for my amazing parentals and wifey whom I love.  For no reason at all really, which is the best kind of treat right?

I found this recipe on Epicurious’ iPhone app {yes, I’m starting to come around with that “dumb” phone}.  I followed along to everything, EXCEPT* I ran out of chocolate chips.  Oops!  I had an entire bag of mint chocolate chips leftover from the holidays. Never got around to it.  So these delicious brownies have a hint of mint.

To get the most heart shapes I could I decided to throw the batter into a cookie sheet instead of a baking dish.  The low lip made it easy to punch in my cookie cutter.  I do wish they were a bit thicker, but when spreading out batter that was meant to go into a 13- by 9-inch baking pan - you get what you get.  Next time, I’ll have to double the recipe.  Or buy a small cookie sheet, but that’s just not practical.

Enjoy your lovey weekend and INDULGE!

L.O.V.E. Brownies

{recipe from Epicurious}

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 1/4 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon salt

Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan cookie sheet with about a 1/2” lip.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. It may start to look lumpy or curdled, but you’re fine. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.  Then take the cookie cutter of your choosing and go to work!

*I added finely chopped almonds leftover from my birthday because really, you can’t have brownies without nuts.

 

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