I’ve never understood the desire to slow-roast marshmallows. Those people who turn their marshmallows methodically at a safe distance from the flames are enigmas to me. Where is the urgency? While you dally near danger in the hopes of getting a perfect toast, I’ve eaten four s’mores.
Marshmallows are meant to be plunged into the heart of a fire. They should burst into flames immediately and when flaming, instead of cries of dismay, one should proudly hold them aloft and only blow them out when one’s fiery mallow is in imminent peril of falling off the stick. Although, for the record, any kid who has experienced summer and the glories of a marshmallow roast will tell you that the marshmallow lost to the flames is still awesome and one marshmallow should probably be sacrificed for this purpose anyway. Kinda of like pouring out a little of your beer for your homies, it’s good karma.
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Tagged Chocolate, culinary torch, cupcakes, dessert, Food, graham cracker, graham cracker crust, marshmallow, Recipe, roast marshmallows, s'mores
To heck with New Year’s resolutions. I know the season of over-indulgence is over, but I won’t deny that I’ve stockpiled peppermint ice cream and have frozen Christmas cookies to make sure the season lasts just a tad bit longer. For those who are starting out the New Year with the goal of shedding those holiday pounds, I apologize. You should read no further as this recipe is not for you.
It all started earlier this morning when I had to test a recipe for cream puffs for an upcoming class. No one needs 3 dozen cream puffs lying around their house and I was brainstorming about ways to use the puffs. They freeze beautifully and I was already thinking ahead to making them into savory appetizers filled with crabmeat or chicken salad. Such thinking makes one hungry and before I knew it, I had dug out my carton of peppermint ice cream, melted some semi-sweet chocolate with a little cream, and made myself a delicious peppermint profiterole. Sure you can use vanilla ice cream, but if you are like me and in a bit of depression now that the holidays are officially over, then peppermint ice cream will make you feel much, much better.
North and one of our good friends from Charlotte are running the Shut-In Ridge Run tomorrow morning. For those who don’t like to torture themselves on Saturday mornings and as such, aren’t familiar with this race, it’s an 18 mile run UP Mount Pisgah in North Carolina. Sounds grueling, huh? The fact that autumn finally decided to show up causing the temperature to plummet, means that I’m especially pleased with my role as spectator for this one.
While I’d like to believe that my life can go on without access to the internet, I’m afraid it just ain’t so. My computer crashed last week and I’ve been in a tailspin ever since. In between trips to the Apple store (yes, I’m getting a new toy!), hour-long laments to my husband about the seriousness of the situation (sorry, North), and phone calls with service departments, I’ve thrown myself some serious pity parties. Fortunately, in what is proof that every cloud has a silver lining, I happened to have brownies on hand to get me through this crisis.
Adding just one more reason to the list of why the internet makes for happy living, North’s aunt sent me a recipe for brownies last week. I’ve known about these brownies for a while. My husband, whose sweet tooth is almost non-existent, gets a little teary in the eyes and drools a little at the mouth when he talks about them. His grandmother made these brownies for him growing up and he talks about how his parents never allowed him to eat more than two at a time.