I have shared a few variations of Hummus recipes on my blog. Whether it’s Avocado Hummus Tomato Basil Hummus or the ver popular Loaded Hummus Dip a good hummus recipe is a must. This smooth hummus recipe, is created with dried chickpeas, which are soaked overnight. This recipe does require some planning but it is definitely worth the effort.
An absolute favorite summer treat are Smores! But the traditional store bought version can get boring (at least for me). I’ve been making my own marshmallows for 2 years now and I love have the versatility in this homemade confection. When I learned of the Feed Feed and Ghirardellis smore contest, I wanted to create my homemade churro smores!
This dessert does take some effort, but it is TOTALLY worth it! You really can’t get any better than sandwiching a gooey, toasted marshmallow in between a fried sweet dough thats rolled in cinnamon sugar! Also, don’t forget the chocolate. I used a salted caramel dark chocolate in these smores, but feel free to use whatever it is you like 🙂
- 3 tablespoons gelatin (can use agar agar)
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 tablespoon good quality vanilla
- 1 cup cold water, divided
- 1 cup powdered sugar
- 1½ tablespoons granulated sugar
- 1 cup water
- ½ teaspoon salt
- 2 Tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- Place gelatin and ½ cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
- In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, and remaining ½ cup water.
- Stir the mixture and heat to a temperature of 240 degrees.
- Begin whisking gelatin and slowly stream in sugar mixture.
- Add in vanilla extract
- Continue whisking until light and fluffy; about 15 minutes.
- Once the mixture resembles marshmallow fluff, turn off mixture
- Line a baking sheet with parchment paper. Dust it with powdered sugar.
- Spread marshmallow fluff evenly across pan
- Allow to set for a minimum of an hour.
- Remove from pan and cut into desired shape.
- Dust with more powdered sugar
- Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
- Line a plate with paper towels.
- In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
- Bring the mixture to a boil then remove it from the heat.
- Stir in the flour. Mix until it forms a ball.
- Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
- Transfer the dough to a pastry bag fitted with a large star tip.
- Pipe the dough into pinwheels (about 5 inches wide). Press the pinwheels down gently until they are flat.
- Fry the churros in oil until golden brown.
- Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
- Build your smores
- Enjoy 🙂
You will need a candy thermometer to make the marshmallows. They are easily found at kitchen stores and on amazon. For the churros, you will need a star icing tip. These are also readily available.
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate
Zucchini is definitely in abundance during Michigan summers. I’ve planted one plant which has already yielded 15 yellow squash (relatives of the zucchini)! Zucchini is such a special vegetable that today, August 8th is National Zucchini day.
Because zucchini has a very high water
One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀
Stone fruit is a summer favorite in our home! I am always looking for ways to incorporate fruit into our desserts (and meals too). Roasted apricots with mascarpone and pistachios is the perfect blend of sweet, summer goodness.
And this dessert is so easy to make! I absolutely love summer desserts that only take a short time. Especially, when they do not require turning on the oven. This recipe can be made on the grill and with any other stone fruit you like!
When prepping your apricot, place your edible flowers and mint in cold water to keep them fresh and prevent wilting.
The apricots can also be prepared in advance and then assembled before eating. It can be served warm (my favorite), at room temperature or cool.
- 6 apricots, halved and pitted
- 4 ounces mascarpone
- ⅙ teaspoon freshly ground cardamom
- ⅙ teaspoon ground cinnamon
- 1 tablespoon whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons coconut oil
- 2 tablespoons ground salted pistachios
- honey, to drizzle over the top
- fresh mint and edible flowers, for garnish
- In a medium bowl, combine mascarpone with cardamom, cinnamon, whipping cream, and powdered sugar. Place mascarpone in a pipping bag. Set aside.
- In a grill pan, heat the coconut oil on medium heat and place the apricots cut side down.
- Cook the apricots for 3-5 minutes, until softened and slightly caramelized. Remove from heat.
- Place apricots on serving platter.
- Pipe the mascarpone onto the apricots.
- Sprinkle the pistachios over the top and drizzle with honey.
- Garnish with fresh mint and edible flowers.
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate 🙂
Hope you’re having a great summer! 😀
Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself.
I gathered the ingredients and set out to make this traditionally Southern Dish.