Homemade Churro Smores

amanda's plate homemade churro smores, churro smores

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! 

Amandas Plate 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 🙂 

 

amanda's plate churro smores, churro recipe

Homemade Churro Smores
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Marshmallows
  • 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
Churro
  • 1½ tablespoons granulated sugar
  • 1 cup water
  • ½ teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
Cinnamon Sugar
  • ½ cup granulated sugar
  • 2 teaspoon ground cinnamon
Instructions
Marshmallows
  1. Place gelatin and ½ cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
  2. In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, and remaining ½ cup water.
  3. Stir the mixture and heat to a temperature of 240 degrees.
  4. Begin whisking gelatin and slowly stream in sugar mixture.
  5. Add in vanilla extract
  6. Continue whisking until light and fluffy; about 15 minutes.
  7. Once the mixture resembles marshmallow fluff, turn off mixture
  8. Line a baking sheet with parchment paper. Dust it with powdered sugar.
  9. Spread marshmallow fluff evenly across pan
  10. Allow to set for a minimum of an hour.
  11. Remove from pan and cut into desired shape.
  12. Dust with more powdered sugar
Cinnamon Sugar
  1. Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
  2. Line a plate with paper towels.
Churros
  1. In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
  2. Bring the mixture to a boil then remove it from the heat.
  3. Stir in the flour. Mix until it forms a ball.
  4. Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
  5. Transfer the dough to a pastry bag fitted with a large star tip.
  6. Pipe the dough into pinwheels (about 5 inches wide). Press the pinwheels down gently until they are flat.
  7. Fry the churros in oil until golden brown.
  8. Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
Assemble
  1. Build your smores
  2. 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. 

Homemade churro smores

 

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate

 

Xoxo, 

 

Amanda

 

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Cucumber Mint Yogurt Salad

cucumber mint yogurt salad

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 😀

amandas plate cucumber mint yogurt salad

I

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Roasted Apricots with Mascarpone and Pistachios

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. 

 apricots with mascarpone and pistachios

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! 

roasted apricots with mascarpone and pistachios

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. 

Roasted Apricots with Mascarpone and Pistachios
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. In a medium bowl, combine mascarpone with cardamom, cinnamon, whipping cream, and powdered sugar. Place mascarpone in a pipping bag. Set aside.
  2. In a grill pan, heat the coconut oil on medium heat and place the apricots cut side down.
  3. Cook the apricots for 3-5 minutes, until softened and slightly caramelized. Remove from heat.
  4. Place apricots on serving platter.
  5. Pipe the mascarpone onto the apricots.
  6. Sprinkle the pistachios over the top and drizzle with honey.
  7. Garnish with fresh mint and edible flowers.
  8. Enjoy

 

 

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate 🙂 

 

Hope you’re having a great summer! 😀

Xoxo, 

 

Amanda

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Watermelon, Feta, Jalapeno Salad

I love a good summer salad. One of my favorites, includes the sweetness of watermelon, the saltiness of feta cheese and the richness tartness of balsamic vinegar. I wanted to play on these flavors and created my Watermelon, Feta, Jalapeño Salad. The slight heat of the jalapeño is the perfect addition to this summer time favorite. 

 

watermelon, feta, jalapeno salad

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Orzo Summer Salad

Very rarely does my husband, Hussein ask for a salad for dinner. He is not picky, per se, but doesn’t like ‘diet food’ or cereal for dinner (yes, I sometimes have a bowl of cereal for dinner :P).

orzo pasta salad, Amanda's Plate summer salad 

I first made this dish two years ago, during a super hot stretch of summer. We did not turn the oven on and barely the energy to come up with an elaborate meal. I had been to the farmers market earlier in the week and a had a beautiful bounty of fresh vegetables on had. I decided to make a pasta salad and thus this Orzo Summer Salad was created 😀

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Homemade Strawberry Ice Cream

strawberry ice-cream recipe

Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛 

In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…

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I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score 

In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and  National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀

strawberry ice-cream

I love strawberries and had a ton on hand… which led to the creation of this recipe 😀

STRAWBERRIES

*Note you will need an ice-cream maker for this recipe.

Homemade Strawberry Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 1½ quarts
 
Ingredients
  • 1 pound strawberries, trimmed and quartered
  • ¾ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 cups heavy cream
Instructions
  1. Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
  2. Transfer half of strawberry mixture to a blender and purée with cream until smooth.
  3. Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
  4. Freeze mixture in ice cream maker, according to machine instructions.
  5. Transfer to an airtight container and place in freezer for a few hours to firm up.
  6. Enjoy!

This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3

homemade ice-cream, strawberry ice-cream recipe

 

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Red White & Blue Popsicles

I love popsicles! Especially in the hot summer heat. What I don’t like is all the added preservatives and dyes in many store bought popsicles, so I decided to make my own! #YayForHomemade 😀

Happy Dance

 

With Independence day a few days away, I decided to make Red, White & Blue popsicles using raspberries, coconut milk and blackberries! The blackberries make a more

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Mediterranean Pasta Salad

As the warm days of summer approach, so do the picnics, cookouts and outdoor gatherings. One dish that is always on the menu during our summer parties, is pasta salad! It is one of our favorite summer salads. As with many salads, pasta salad is versatile and easy to make your own!

I’ve partnered with the Feed Feed and Best Foods to create my Mediterranean Pasta Salad. Best Foods Organic Mayonnaise makes for the perfect base to dress this pasta salad. Added bonus; all the ingredients in the mayo are free of the use of pesticides, synthetic fertilizers and GMOs!

Hellmann's Mayo

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Peach and Blackberry Cobbler

Peaches are one of summers best treats! Sweet, juicy, easy to eat and a great addition to almost any dessert! While at the Farmer’s Market, I picked up some beautiful peaches that were grown in Cashmere, WA.

Washington Peaches

I knew immediately that I would make a favorite; peach cobbler. But I couldn’t just make an ordinary peach cobbler. I wanted to add another fruit and decided on the beautiful blackberries that I also picked up at the Farmer’s Market.

peach, peaches, blackberries
Aren’t they beautiful together?

 

I made individual cobblers, because I L-O-V-E serving up cute, individual portions of dessert 🙂 There is something special about an individual treat.

Be sure the make my Peach and Blackberry cobbler before summer is over! Serve with a large scoop (or two) of your favorite vanilla ice cream! So may say the ice cream is optional… but I think not 😛

 

Here is my recipe:

 

Ingredients:

2 cups peaches, peeled and cut into segments
3/4 cup blackberries
2 tablespoons brown sugar
2 tablespoons butter, unsalted
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
pinch of salt
For the Topping:
5 tablespoons unsalted butter, melted
1 cup all purpose flour
2 1/2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
mint for garnish, optional
vanilla ice cream

 

Procedure:

  1. Preheat oven to 400 degrees.
  2. In a large saucepan, heat butter and brown sugar. Add in peach segments and blackberries, vanilla, salt and lemon juice.
  3. Bring to a boil and then reduce to a simmer for 2 minutes. Remove from heat.
  4. In a bowl, mix together flour, sugar, baking powder, and melted butter.
  5. Spoon fruit into baking dish or individual ramekins.
  6. Drop topping on top of the fruit. Leave some spots open for the fruit to peek thru!
  7. Bake for 15-20 minutes or until topping is golden brown.
  8. Serve with vanilla ice cream and mint for garnish!
  9. Enjoy 🙂
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