S’mores Cookies

S’mores Cookies

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" A couple weeks ago my 6-year old daughter came to me and said she wanted to invent a recipe. This was music to my ears, of course, and I asked her what she wanted to make. Without missing a beat she said, “Cinnamon Chocolate S’mores Cookies!” She has a sweet tooth just like her mommy. 🙂 She asked if anyone had invented this yet, and I didn’t have the heart to tell her that if she went on Pinterest she could probably find page after page after page of S’mores cookie recipes, so I did what good mothers do and I lied straight to her sweet little face. That weekend we went to the store and bought the ingredients for your basic chocolate chip cookies plus cinnamon graham crackers and marshmallows. It took a couple of attempts to nail down the right amount of graham crackers for the recipe. Add too much and the texture is dry and has a sandpaper’ish quality. Add too little and you can’t taste them. Finally, on the third try we nailed it! Fear not – no cookies went to waste in this experiment. Even when cookies are bad, they’re still pretty amazing! Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" So now you can have the flavors of s’mores without bathing in the stink of a campfire. Enjoy! S'Mores Cookies   Save Print Prep time 15 mins Cook time 12 mins Total time 27 mins   Author: The Krave Ingredients 1¾ cup all-purpose flour ¾ cup...
Strawberry Blueberry Rhubarb Skillet Crisp

Strawberry Blueberry Rhubarb Skillet Crisp

  If you’ve visited your local farmer’s market in the last week or so, you’ve probably noticed strawberries, blueberries and rhubarb are making a much welcomed appearance. Take advantage of the season and make the lazy cook’s favorite dessert – a fruit crisp! A crisp is rustic, unfussy and highly adaptable to whatever fresh or frozen fruit you like. Don’t have blueberries? Use raspberries instead. Don’t care for rhubarb? Substitute peaches or plums. Simply combine the fruit with some sugar (this is especially important when using tart fruit like rhubarb), mix in a little cornstarch to thicken the juice, top with an oatmeal-sugar topping and bake until bubbly. Wah-lah! Easy as…well, easy as a crisp! If you don’t have a cast-iron skillet you can make this in a 9×13-inch baking dish. You can choose how much of the crisp topping to use – I use all of it because I like a high crisp to fruit ratio – but you can use less if you prefer. Any unused crisp topping will keep refrigerated for up to 10 days. And don’t forget, the only thing better than a warm Strawberry Blueberry Rhubarb Skillet Crisp, is a warm homemade fruit crisp with vanilla ice cream. 🙂   Strawberry-Blueberry-Rhubarb-Skillet Crisp   Save Print Prep time 15 mins Cook time 45 mins Total time 1 hour   Author: The Krave Serves: 6-8 Ingredients ½ cup unbleached flour ½ cup packed light brown sugar ½ stick (4 tablespoons) cold unsalted butter, cut into ¼-inch cubes ¼ cup rolled oats ¼ cup walnuts or pecans, roughly chopped 1½ pints blueberries 3 cups strawberries, hulled and halved...
Apple and Salted Caramel Crostata

Apple and Salted Caramel Crostata

  Remember my last post when I said it was time to step away from the cheesecake and brownies and get back to quinoa and couscous? Um, well….the idea for this apple crostata with salted caramel and fresh whipped cream popped into my brain and I was powerless to resist. Hey, it has fruit so it’s kinda healthy, right? Let’s go with that. This apple crostata is deceptively simple to make and it tastes even better than it looks. Everything about it screams homey…comfort food…Americana. I just love this dessert so, so much. The imperfect crust and it’s rustic appeal is right up my alley and I think you’ll love it too. Your house will smell like warm apples and cinnamon for hours after you pull this out of the oven. I like to buy good-quality salted caramel, but you can certainly make it from scratch if you’re so inclined. If you’ve never made fresh whipped cream, please try it. It is leaps and bounds better than anything you’ll find in a can or a tub and it’s so easy to make from scratch. Remember to sign up to receive new posts straight to your inbox and if you make one of my dishes I’d love to see a picture on Facebook or Instagram! Apple and Salted Caramel Crostata   Save Print Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins   Special equipment: Food processor Parchment paper Handheld or stand mixer Author: Jennie Serves: 8 Ingredients Dough 1½ cups all-purpose flour 2 tablespoons sugar ½ teaspoon salt 10 tablespoons (1¼ sticks) very cold, unsalted butter, cut into...
Double Chocolate Waffle Brownies

Double Chocolate Waffle Brownies

Think about that for a minute……Waffle. Brownie. Oh. My. Gawd. Yes! Yes! Yes! Where have you been all my life? The idea came to me last week at work and I thought it was so creative and brilliant. Until I went to Pinterest and quickly discovered I was not in fact the first person to think of this. Apparently there are no original ideas left but whatever….it’s a great idea and it tasted ah-mazing! If you have kids, this would be a really fun thing to do with them. I plan on making these with my daughter for dessert on Valentine’s Day. I kept it super simple and used Ghiradelli brownie mix instead of making the brownies from scratch. I did however make the whipped cream from scratch. It’s so easy and soooooo much better than the stuff in the can or the tub. The three most important things to remember when making these are: *Generously coat the waffle iron with butter or cooking spray – whatever your waffle iron manufacturer recommends – to make sure the brownies don’t stick. *Don’t overfill the waffle iron – if the batter overflows from the waffle iron it will make a huge mess and it’s really hard to get the waffle out of the iron in one piece. *Let the brownie cool almost completely before removing it from the waffle iron – the first time I tried this I opened the iron too soon and the brownie crumbled and completely fell apart. Be patient, let it cool and then remove it from the iron. Waffle Brownies   Save Print Prep time 10...
Cranberry and White Chocolate Chip Cookies

Cranberry and White Chocolate Chip Cookies

If eating these buttery, soft, chewy cranberry and white chocolate chip cookies is wrong, I don’t wanna’ be right. Thanksgiving is all about the pies, but I’m actually not that crazy about pies. I’m more of a cookie or cake kinda girl. Don’t get me wrong, I like pie but given a choice between pies and cookies, I’m grabbing a cookie. Ok fine, I’ll get a small piece of pie too – you know, so I don’t offend whoever baked it. 🙂 Cranberry White Chocolate Chip Cookies   Save Print Prep time 20 mins Cook time 12 mins Total time 32 mins   Ingredients 1 cup dried cranberries 1 cup hot water 1 stick (8 tablespoons) butter, room temperature ½ cup sugar ½ cup light-brown sugar, packed 1 large egg 1 tablespoon pure vanilla extract 1½ cups unbleached all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup white chocolate chips Instructions Preheat oven to 350 degrees. Position oven racks so that one is in the top third of the oven and the other is in the center of the oven. Line baking sheets with parchment paper and set aside. Place dried cranberries in a small bowl, and cover with 1 cup hot water. Let stand for 5-10 minutes, drain and set aside. In a large bowl combine room temperature butter and both sugar. With a handheld mixer beat on medium speed until light and fluffy, about 2 minutes. Be sure to stop and scrape the sides of the bowl, if necessary, to make sure everything gets combined. Add the egg and vanilla, and beat to combine. Beat in...
Spiced Pumpkin Scones with Vanilla Glaze

Spiced Pumpkin Scones with Vanilla Glaze

In 2006 I took a major leap of faith and left my corporate job to pursue my dream of going to culinary school. While I was in school, I worked part-time at the cutest little gourmet food store called La Pomme de Pin. I was so excited that someone was actually going to pay me to cook! The owner was near my age and had gone to culinary school at Le Cordon Bleu in Paris, so I was very excited to work with and learn from her. We spent our days baking tarts and scones, making soups and sandwiches and talking about everything under the sun. By the end of my time working for her, we knew pretty much everything there was to know about each other. Now eight years later (how is that possible??) the store is closed and Erin is living in Australia with her husband and three boys. I finished culinary school, had a daughter and now have a full-time job running the test kitchen for a one of the world’s most beloved brands. Life has changed a lot for both of us since then but I’ll never bake or eat a scone without thinking of those days in her warm, sun drenched kitchen. Tips: This recipe uses a lot of butter and buttermilk instead of heavy cream to combat the dryness typically associated with traditional British scones. These factors produce a very soft dough that is more like a batter. It’s messy and will stick to your hands but that’s ok because you’re about to bake the best scones you’ve ever had. Go with it. If you...


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