Tag Archives: food

Fudgy Peanut Butter Chocolate Brownies

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Hey guys! I know it’s been a while… I’ve been MIA for almost a month now…and why you might ask?

Because I’ve been extremely busy studying my butt off for my real estate exam!

That’s right I’m following in my successful husband’s footsteps and going to become a realtor too :)

Well that is if I pass the test first…

To be honest going in, I thought it would take me 2 weeks of studying and I’ll be good to go, but in reality there is soo much to learn! Especially in the beginning, I felt completely overwhelmed and let’s just say for the past 3 and half weeks I haven’t had much of a life.

And have been eating waaay too much junk food…

Like me and Taco Bell have become very close friends…too close…

But now that I’m almost done with all the studying and feel pretty confident about passing one part of the test I can start blogging again :)

Except I’ll be doing things a little different around here…

You know how much I love food right?

I mean just one glance at my Pinterest boards and you get the idea, right!?

Well this blog is starting a new chapter with healthier food! Yes I promise you it’s still going to be super indulgent and well pretty fab but it’s going to be much lighter! And I will include calories with that too :)

Every now and then I might post something a little more indulging after all we all deserve a cheat day, but for the most part I’m trying to be much more cautious about my diet and I have been hitting the gym a lot more often too :)

I even took my first spin class! Little did I know, it was an advanced class and completely kicked my butt! I was pretty sure I was either going to a) die or b) fall off the bike and 3) throw up the entire 1 hour of hell class.

But I loved every second of it! Somehow, I don’t even know how, I was actually able to keep up and made it through without giving up. Not that it didn’t cross my mind once or twice or a million times.

One negative though, my butt hurt for the next 3days. I could barely sit down.

So anyways today I am sharing a brownie recipe. And they are skinny!  And there is absolutely no butter! And did I mention you make them in your blender or food processor? Yes seriously! Less than 5 mins prep time :)

DSC00974

Ahhmazing :)

They are rich, fudgy, like super fudgy! I adore peanut butter/chocolate combo! Can’t get enough of it lately :) I mean it should  really be its own food group right? Because of how rich these brownies are a little goes a long way, but hey if it’s one of those days where you just need all the chocolate you can get your hands on then go ahead and indulge in these, at least you can sleep better at night knowing there’s no butter in them :)

Fudgy Peanut Butter Chocolate Brownies

Serves: 16

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 cup sugar (you can also substitute honey, agave or sweetener of choice)
  • 2 eggs
  • 1/2 cup skim milk
  • 1 1/2 cup low-fat vanilla yogurt (greek yogurt or plain yogurt are also fine!)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup peanut butter

Directions:

  1. Preheat oven to 350F.
  2. Line a 9×13 baking pan with foil, making an overlap at the edges for easier removal. Spray with cooking spray.
  3. In a blender or food processor, combine all the ingredients together and blend until smooth and the oats are ground up. Make sure you scrape the sides every now and then!
  4. Pour the batter in the pan and bake for 23-26 mins or until a toothpick inserted in the middle comes out a little moist but the brownies are set.
  5. Let completely cool, then transfer to the fridge and chill for at least an hour before cutting up.
  6. Cut into 16 slices and serve!

Variation: You can also make swirl brownies by blending everything in the blender except the peanut butter. Then once you pour the batter in the baking dish, melt the peanut butter for 30-40 seconds in the microwave and spoon on the batter. Run a knife through the peanut butter to create swirls! Either way it will be deelish!

Peanut butter brownies nutrition facts

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Cappuccino Pancakes with Mocha Syrup

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I love coffee.

pancakes

And I am totally addicted to Starbucks.

When we moved into our new house I realized there was a Starbuck’s on my way to work.

I didn’t have to go out of my way at all!

A Starbucks with a drive-through that is never really busy.

It doesn’t get any easier for a coffee addict to get their fix.

I adore their white chocolate mocha (soy milk with whipped cream) , Starbucks gets expensive.

I was spending $5 a day, 5-7 days a week, every week.

That $5 adds up real quick!

So when I got my Costco membership I saw that they have the Starbucks Frappuccino bottles that by the way are totally deelish for under $1 a bottle.

That’s some huge savings :) Enough to buy a new pair of shoes :)

So bye-bye Starbucks drive-through and hello convenient cheap bottles of yumminess :)

So anyways, I love coffee.

And these pancakes are totally coffeelicious :)

They are kind of cakey (in a good way!) and dense, not overly sweet and the mocha syrup has a nice coffee punch and then top it off with a big dollop of cool whip that taste like ice cream (ice cream for breakfast-yes please) and you have an ahhmazing reason to wake up!

Wake up and smell the coffee!

Cappuccino Pancakes with Mocha Syrup

Serves: 4

Ingredients for pancakes:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tbsp instant espresso
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup skim milk
  • 2 tbsp light butter, melted
  • 1 tsp vanilla extract

Directions:

  1. In a bowl combine the flour, baking powder, espresso, sugar and salt.
  2. Make a well in the middle and add egg, milk, butter and vanilla.
  3. Stir just to combine but batter will be a little lumpy.
  4. On a preheated griddle, pour 1/4 cup of batter and cook for 2 mins or until little bubbles form all over surface.
  5. Flip and cook for another minute.
  6. Repeat will remaining batter.

Ingredients for mocha syrup:

  • 1/2 cup water
  • 1 tsp instant espresso
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Directions:

  1. In a small saucepan whisk all the ingredients together.
  2. Over medium low heat bring the mixture to simmer, stirring frequently and cook for 5 mins or until thickened.
  3. Turn the heat off and stir in vanilla.
  4. Pour over pancakes.

Very Slightly Adapted from: Pastry Affair

Deconstructed Chicken Pot Pie

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Hope everyone had a fabulous Valentine’s day :)

Sorry I haven’t been on in like 10 days but I just haven’t been feeling like blogging lately.

It’s not that I don’t have material to share, I certainly do.

I just haven’t been feeling like writing it all down.

But it’s time to get back to it :)

SO here we have deconstructed chicken pot pie :)

pot pie

This recipe is super easy to make, like OMG ridiculously easy and soo very tasty!

And instead of using pie dough I used biscuits. Why? Because I hate pie dough! I’ve had a handful of terrifying experiences with it and since I’m not ready to face my fears yet I just try to avoid it as much as possible.

I had some leftover honey biscuits from when I made the beef stew so I decided to use them in this and it definitely turned out fab!

The filling is creamy and rich, with lots of chicken (yum!), peas and I love the addition of corn, top it with a honey biscuit and you have a perfect weekday meal straight from Comfortown :)

Deconstructed Chicken Pot Pie

Serves: 4

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 10 baby carrots, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • 2 tbsp light butter
  • 2 tbsp all-purpose flour
  • 3/4 cup skim milk
  • 1 1/4 cup reduced sodium chicken broth
  • 1/4 tsp dried basil
  • 2 cups cooked and shredded chicken
  • 1/4 cup frozen peas, thawed
  • 1/4 cup frozen corn, thawed
  • 4 Grands! honey biscuits
  • serve: chopped fresh parsley

Directions:

  1. Preheat oven to 375F.
  2. In a pot over medium high heat, add the EVOO.
  3. Once hot add the onion and carrots.
  4. Cook until softened and onions are translucent about 5 mins.
  5. Add the garlic and saute for 30 secs.
  6. Remove to a plate.
  7. Reduce the heat to medium and add butter.
  8. Once melted, stir in the flour.
  9. Cook for 1 min, stirring frequently.
  10. Whisk in the milk, broth and basil and continue whisking to break up any lumps.
  11. Let the sauce simmer and thicken (about 1-2 mins).
  12. Turn the heat off and add in the vegetables, chicken, peas and carrots.
  13. If the filling is too thick add in a little more chicken broth.
  14. Spray a 2qt baking dish with cooking spray.
  15. transfer the filling to the baking dish and top with the biscuits.
  16. Bake for 20-25 mins or until the biscuits are golden brown and cooked through*.
  17. Serve with chopped parsley.

*Check the package directions on the biscuits you are using to check for cooking time and temperatures.

Strawberry Lemonade Cupcakes

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I baked you some cupcakes.

lemonade cupcakes

And they are not chocolate.

Now, that’s a first!

So my sister was having a slumber party at my house a few weeks ago and I wanted to make a totally adorable dessert for the girls to enjoy.

So after a girl in my Bunco group made a strawberry lemonade cake that I couldn’t get enough of and fell totally in love with it I knew that was the perfect dessert for the girls, but in a cupcake form of course:) I mean the cupcakes are pink! PINK! What teenage girl (or me) doesn’t love pink? And sprinkles?

Sign me up!

So off I went on Pinterest to find the recipe and sure enough I had already pinned it :) If you’ve looked at my boards you would know that I’m completely pin-obsessed!

And I totally cheated and used box mix.

Sue me now.

I personally have nothing against box mixes.

Nothing.

They are cheap, easy and convenient. I know as a foodie I should be completely repulsed by them, but why when they make life so much easier. Especially when you are short on time, no measuring of ingredients involved, no sifting just combine the mix with some eggs and oil, bake and enjoy :)

And I was impressed with how tasty the cupcake actually was! Very light and moist :)

And the frosting is a simple cream cheese/cool whip based frosting that takes 5mins to whip up! And I love the lemonade frosting! The sweetness of the strawberry cupcake and the tangyness of the lemonade frosting compliment each other perfectly :)

Strawberry Lemonade Cupcakes

Ingredients:

  • strawberry lemonade cake mix (and any extra ingredients needed)
  • 8 oz cream cheese, softened
  • 0.23oz packet Kool-Aid Lemonade
  • yellow food coloring gel(until desired color is reached)
  • 2 cups marshmallow creme
  • 8 oz cool whip topping
  • sprinkles for garnish

Directions:

  1. Make the cupcakes according to box directions.
  2. Let them cool completely before frosting.
  3. In the bowl of electric mixer, beat the cream cheese, kool-aid and food coloring until smooth.
  4. Add the marshmallow creme and beat to combine.
  5. Add the cool whip and mix until completely smooth.
  6. Frost the cooled cupcakes and decorate with sprinkles.

Source: EasyBaked

Balsamic Beef Stew

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You guys know I’m a meat and potato kinda girl, right?

Well this doesn’t have any potatoes in it, but the buttery honey biscuits are definitely a fabulous trade-off :)

beef stew1

This meal was soo comforting!

The beef was just soo tender, melt-in-your-mouth!

The gravy was thick and luscious and I love how the balsamic and red wine vinegar give it a really nice tang.

The carrots are the veggie component and adding them towards the end of cooking time makes them slightly tender yet crunchy.

And then all served on a biscuit…

Perfect winter (or any season really!) meal :)

And it only requires 1 pot, 10 minutes of prep and it’s even better the next day!

You want to make sure you have leftovers for lunch or dinner the next day :)

I found this recipe on Pinterest and even though I adapted it to suit my taste, I served it over Grands! Honey biscuits recommended by Bree :) Definitely a great choice! The biscuits were buttery and slightly sweet which balanced the tangyness of the stew beautifully :)   Thanks Bree!

Balsamic Beef Stew

Serves: 4

Ingredients:

  • 1 1/2 lb beef chuck, fat trimmed and cut into bite size pieces (I used beef for soup because that’s what I had in my freezer and it worked great!)
  • 2 tbsp flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 3 tbsp canola oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/4 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 2 1/2 cups beef broth
  • 10 baby carrots
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 3 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • To serve: baked biscuits and chopped parsley

Directions:

  1. In a large zip lock bag add the beef, flour, salt and pepper and shake to coat.
  2. In a dutch oven heat to medium high heat and add oil.
  3. Once hot, brown the meat on all sides (do this in batches so you don’t overcrowd the pot).
  4. Remove the meat to a plate.
  5. Add the diced onions to the dutch oven(add a little more oil if needed) and cook until translucent (about 5mins).
  6. Add garlic and cook for 30secs.
  7. Add the beef, bay leaves, rosemary, thyme and beef broth to the pot and bring to a simmer.
  8. Reduce to heat to low and cook (covered) for 2 hours or until beef is fork tender.
  9. Add the carrots and cook for another 30mins.
  10. In a small bowl, combine the cornstarch and water and add to the pot.
  11. Turn the heat to medium and let the stew bubble and thicken.
  12. Once slightly thickened, turn the heat off.
  13. Add the balsamic and red wine vinegar and check for seasoning.
  14. Serve over warm biscuits and top with chopped parsley.

Adapted from: Baked By Bree

Strawberry Shortcake French Toast

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I love breakfast food.

french toast

But I don’t particularly like eating breakfast during breakfast…

I know weird right.

I just don’t really like starting my day off with a heavy, buttery and about a days worth of calories consumed all in one meal.

If I do, I know I’m pretty much not going to achieve anything that day because after a big breakfast all I feel like doing is taking a looong nap.

Or crashing on the couch and watching Grey’s Anatomy.

Or crashing on my bed with a Stephanie Laurens book.

But besides that I totally dig breakfast food.

Like breakfast for dinner – I’m soo down!

And french toast is probably one of my biggest weaknesses.

Besides crepes of course, I’m European after all!

But this french toast…ohmygoodness…

Where have you been all my life?

And I actually ate it for breakfast…

The angel food cake is soo light and fluffy and slightly crunchy, the strawberry sauce is sweet and a little tangy from the lemon juice and then top it off with some cool whip and you have some of the yummiest french toast ever.

Best thing is that although its filling and totally indulging I didn’t feel like I was in a food coma after eating it :) the angel food cake was a great choice in my opinion but pound cake would be really good too!

Make this for breakfast or dinner I know you’ll love it :)

Strawberry Shortcake French Toast

Serves: 5

For angel french toast:

  • 5 slices 1 in thick angel food cake
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • butter for frying

Directions:

  1. In a shallow bowl, whisk the eggs, milk and vanilla.
  2. In a large saucepan over medium hear, melt a little bit of butter.
  3. Dip the angel food cake slices into the egg batter, then fry in the skillet until golden brown on each side.
  4. Repeat with all the slices of angel food cake.
  5. Keep warm while preparing the strawberry sauce.

Strawberry Sauce:

  • 10 strawberries, chopped
  • 1/2 small lemon, juiced
  • 1 1/2 tbsp sugar

Directions:

In a saucepan over medium heat combine all the ingredients and let them cook, stirring occasionally, until the strawberries have softened and have released their natural juices (about 5mins).

To serve:

  • 1 recipe angel french toast
  • 1 recipe strawberry sauce
  • cool whip

Directions:

Place a slice of angel french toast on a plate, top with some of the strawberry sauce and top with a large dollop of cool whip.

Devour.

Jalapeno Popper Chicken Chili

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You guys know I’m like totally obsessed with spicy food right?

chicken chilli

Well this is pretty darn spicy.

Spicy enough that you should have a glass of milk while eating it.

But not so spicy that your mouth will be on fire and you’ll start crying.

You can of course adjust the heat level to your liking, but why mess with perfection :)

This is really a great weeknight meal, it only takes 30mins to make and the flavors and spice will blow.your.mind!

So it all starts with jalapeno, spicy and delish.

Then we add some corn to the mix to add a little sweetness.

Then we have the chicken and well who doesn’t love chicken?!

To make it a chili in my opinion you have to I repeat HAVE to have beans. So we used kidney beans.

And then we have bacon. Glorious, greasy sinfully delicious bacon.

Or if you are on a diet or you’re trying to be healthy you can use turkey bacon. But why would you want to do that!?

And then we top it all with some cheddar cheese.

And there you have it a big bowl of awesomeness.

Jalapeno Popper Chicken Chili

Serves: 4

Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 jalapeno peppers, diced small membranes and seeds removed
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 1/4lb chicken breasts, cubed
  • 1 10oz diced tomatoes with green chiles
  • 15oz reduced sodium chicken broth
  • 1 tsp chile powder
  • 1 tsp cumin
  • 1 tsp oregano
  • a pinch of crushed red pepper flakes
  • 14 oz kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup fat-free skim evaporated milk
  • 1 cup skim milk
  • 8 slices of bacon, cooked and crumbled (can use turkey bacon!)
  • serve with grated cheddar

Directions:

  1. In a dutch oven, heat 2tbsp oil over medium high heat.
  2. Once hot, add the onions and jalapeno until softened (about 5 mins).
  3. Add the garlic and cook for 30sec.
  4. Add 1tbsp oil to the pot.
  5. Season the diced chicken with salt and pepper and add to the pot.
  6. Cook until chicken is browned(not cooked through) on all sides.
  7. Add chile powder, cumin, oregano, crushed red pepper flakes, beans, tomatoes, chicken broth and corn.
  8. Bring to a simmer, than cover and simmer for 30mins.
  9. Turn the heat off and stir in the evaporated milk and skim milk.
  10. Stir in half the bacon.
  11. Serve with remaining bacon on top and a sprinkle of cheddar cheese.

Adapted from: SweetTreats&More

Baked Coconut Shrimp with Jalapeno Apricot Dipping Sauce

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One thing that my husband thinks he absolutely hates is coconut.

coconut shrimp

So of course, I had to try to change his mind.

I love coconut shrimp but since he is very anti-coconut I have been reluctant to try it at home.

On Pinterest I saw a recipe for coconut shrimp with pineapple sauce and it looks absolutely mouth-watering divine.

Like OMG I need this in my life right this second.

coconut shrimp2

So we went to the grocery store and to his surprise I bought coconut flakes. He was all like “What do you need that for? I hate coconut!”

And so I told him that I want to attempt coconut shrimp. Well he didn’t seem pleased at all and gave me a whole spiel on how he won’t like it, but regardless I had my mind set to it and I was making some. Hey if he doesn’t want any, the more for me!

So that night I whipped a batch of coconut shrimp and my life will never be the same.

It was ridiculously easy, takes 5mins to assemble +15mins to bake and the taste would blow you away.

So I presented them in from of Your Majesty, he took one bite and what do you know? He loved them!

He couldn’t keep his hands away!

Elly and Coconut 1 – Chris 0

If you are hosting a dinner party I totally recommend making these! They are super tasty and you will definitely impress you guests! The shrimp is crunchy and slightly sweet, the sauce is sweet, tangy and slightly spicy. Just fa-bu-lous!

Coconut Shrimp with Jalapeno Apricot Sauce

Makes: 24 shrimp

For Jalapeno Apricot Sauce:

  • 1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 2 tsp finely chopped jalapenos

Directions:

  1. Combine all the ingredients in a bowl.
  2. Cover with cling wrap and refrigerate while preparing the shrimp.

For coconut shrimp:

  • 1 lbs uncooked large shrimp (tails on, deveined)
  • 4 tbsp cornstarch (You might use less)
  • 2 cups shredded coconut
  • 2 egg whites

Directions:

  1. Preheat oven to 400F. Line two baking sheets with parchment papper
  2. In a bowl, beat the egg whites until soft peaks form. (I did this by hand because I thought it might be fun not but you can use hand mixer)
  3. Hold the shrimp by the tail and dip in cornstarch, shaking off any excess, then in the egg whites and then in the coconut.
  4. Bake for 15-17mins flipping halfway through.

Adapted from:Quick-Dish.Tablespoon

S’mores Cupcakes

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Yep I know.

smore cupcakes

I warned you I’m obsessed.

So instead of working out, I made you cupcakes.

You’re welcome :)

And once again, a chocolate cupcake.

I think I probably have at least 5 chocolate based cupcakes on this blog, but I can’t help it.

I’m a complete chocoholic.

And not just that.

I’m married to the ultimate chocoholic.

You ask him what he wants for dessert his answer will be CHOCOLATE every time! Nothing else.

But these are not just your plain chocolate cupcakes.

Nah. It all starts with a layer of butter sugary crushed graham crackers, then we top that with chocolate chip chocolate batter and then we frost it with creamy marshmallow cream cheese frosting. Why cream cheese? Because I love cream cheese frostings, that’s why :) I love the texture and they are not overly sweet, just oh-so-good!

These cupcakes are even better the next day (and easier to eat too!) Just store in airtight container and you are good to go! :)

Here’s the recipe:

S’mores Cupcakes

Makes: 12 cupcakes (you will have leftover batter with which I made 21 mini chocolate cupcakes. The frosting is enough to frost all the cupcakes)

For crust:

  • 6 sheets graham crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp sugar

Directions:

  1. Put paper liners in a cupcake pan.
  2. In a bowl combine all the ingredients together and stir until the crumbs resemble wet sand.
  3. Spoon about 1 1/2 tbsp of the graham crumbs into each cupcake liner and press down with your fingers(or glass or a measuring spoon) to create a crust. Set aside.

For batter:

  • 1 cup sugar
  • 1/3 cup melted coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1 cup skim milk
  • 1 1/2 cups flour
  • 1/3 cup dutch processed cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup dark chocolate chips

Directions:

  1. Preheat oven to 325F.]
  2. In a bowl, whisk together the sugar and coconut oil.
  3. Whisk in the egg, vanilla and milk.
  4. In a second bowl, sift together the flour, cocoa, baking soda and salt.
  5. Slowly add the dry ingredients to the wet, stirring to combine.
  6. Fold in the chocolate chips.
  7. Spoon the batter in the graham cracker cupcake liners.
  8. Bake for 20-25mins or until a toothpick inserted in the middle comes out clean.
  9. Cool completely before frosting.

Marshmallow Cream Cheese Frosting:

  • 1/2 stick unsalted butter
  • 8 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 1 cup powdered sugar
  • a pinch of salt

Directions:

  1. Cream the butter and cream cheese together until fluffy.
  2. Add the marshmallow creme and beat to combine.
  3. Add the powdered sugar and salt and beat until the frosting is thick and fluffy,
  4. If too thick add some milk (a tsp at a time) until desired consistency is reached.
  5. If too thin, add more powdered sugar.
  6. Frost the cooled cupcakes.

Decorate with chocolate sprinkles.

Easy S’more Croissants

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Ohmygosh you guys.

I finally joined twitter.

Shh! don’t tell my husband. He hates twitter.

But of course I have to rebel against him and do it.

So now not only can you like me on Facebook but now you can tweet me.

And so the tweeting has begun.

As you might very well know I get obsessed with things… very easily.

Like glitter nail polish.

Totally obsessed and can’t stop buying it. I probably have at least 10 bottles of all super cute (and totally obnoxious) glitter nail polish yet every time I go to the store I just have to buy a new one.

Next we have dresses.

Mini black dresses.

My closet is completely flooded with them! I have 10(yes 10) little black dresses which to me look totally different yet my husband probably can’t tell the difference. I seriously can’t stop buying them. Obsessed I tell ya.

Next we have Pinterest. I’m pretty sure I have a problem… I just can’t stop pinning things! Is there a pinterest rehab? If so, I should seriously enter.

So just to warn you now that I have discovered tweeter, I’m sure I might go a little overboard. Just a little I promise ;)

And now for my current obsession.

S’mores.

smores rolls

Yes I know it’s winter so this campfire treat is sort of weird but I can’t help it. When I want something I must have it.

Golden, buttery crescent rolls, gooey marshmallows, decadent dark chocolate and crushed graham crackers to add some crunch.

Now that’s what I call a balanced breakfast ;)

It’s quick and easy too and it takes no time to make.

And once you have one, you know you’ll want some more :)

smore rolls2

S’more Croissants

Makes 8 croissants

Ingredients:

  • 8 oz croissant rolls
  • dark chocolate chips
  • mini marshmallows
  • crushed graham crackers
  • 1 egg + 1 tbsp water, whisked together
  • cooking spray
  • powdered sugar for serving

Directions:

  1.  Preheat oven to 350F.
  2. Line a baking sheet with parchment paper and spray with cooking spray.
  3. Unroll the crescent rolls into 8 triangles and spray each on one side lightly with cooking spray.
  4. Place some chocolate chips, marshmallows and crushed crackers into each triangles, pressing down so it sticks the dough and roll up.
  5. Transfer to the baking sheet.
  6. With a pastry brush, gently brush the rolls with the egg wash.
  7. Bake for 10-12mins or until golden brown.
  8. Sprinkle with powdered sugar and serve.

More S’more things to come.

I told you I’m obsessed…