Grilled Banana S'Mores - A Featured Recipe on the Tour

Grilled Banana?       Whaaaaat?       How does that work?      What is the secret?
These are the many questions we get when we tell people we are sampling our Grilled Banana S'Mores.

Although there may be doubt at first, the typical reaction is:
"DELICIOUSNESS" and "YUM" and "HOLY SMOKERAMA GIVE ME MORE!!."  I guess nobody has technically said, "Holy Smokerama Give Me More" out loud, but I know that this is the deep down, whole-hearted personal reaction to these tasty treats.

There are many reasons why you must try these at home whether you are or are not a stop along the Peel the Love tour.

1. Ooey, Gooey Goodness.  When the banana comes off of the grill, the inside is a sweet and custardy flavor and is also very soft.  The natural sugars from the banana become the star of the S'more and are a much better compliment to the graham cracker and chocolate square than a roasted marshmallow.

2. Healthier!! I don't know about you all, but I am not a big fan of marshmallows to begin with, but I LOVE me some bananas!!  So much so, that I still am eating them every morning for breakfast despite the fact that I am surrounded by bananas (and their smell) all day every day.  Bananas are so healthy compared to marshmallows and they are something you are more likely to have around the house!  I always say, "If it doesn't go bad, it isn't good for you."  Can someone remind me how long it takes a marshmallow to go bad?  Foreverrrrrrrrrr.  Bananas?  About 5-7 days.  Anyway, the point is, the Grilled Banana S'more tastes better and is better for you!

3. At Home OR At the Campfire:  I typically don't eat S'mores unless I am camping, because that is the only time I buy or use marshmallows, yet I love s'mores.  Using the banana instead of the marshmallow makes them more accessible as a dessert at home, even if you don't have a campfire roaring in your back yard. At the same time, it is just as easy to pack a banana for a camping trip as it is to pack a bag of marshmallows that you probably won't finish.

All in all - it is a win win situation with the Grilled Banana S'more.  Plus, it is easy!  The recipe is below, so give it a try - or visit us on the tour somewhere - and I promise you will fall in love.

Grilled Banana S'mores
Ingredients & Supplies:
- 6 bananas, still in the peel
  (Ripe bananas are best - "cheetah" bananas if you will.  Bananas without brown flecks are okay too).
- Graham Crackers, each sheet split in half
- Chocolate Squares 
- A grill, a bowl, a small spoon

Directions:
1. Place unpeeled bananas right on the grill rack on medium/high heat. Grill each side for 10 minutes or until the bananas are black and very very soft (the peel may split and some sugars may ooze from the peel).
2.  With tongs, take the grilled bananas off the grill - those suckers get super hot!
3. Peel, Ooze, Squish the bananas into a bowl.  This is super easy because the grilled bananas slip right out of the peel.
4. Stir with a spoon so they are easily spreadable.
5. Spread on a graham cracker, top with a chocolate square and sandwich with another graham cracker.
6. Eat before the chocolate melts all over our fingers!!


You won't want to eat your standard S'more again.  These have been a hit on the tour - and don't worry, I have been able to sneak some for myself too!

P.S.  Check out Dole Bananas at your local grocery store and see if they have the Peel the Love sticker!!


PEEL THE LOVE!!

Frozen Peanut Butter Banana Bites dipped in Chocolate

I just put these in the freezer but I am so excited about them I had to start writing this post immediately.  I am hoping these one bite desserts will be the perfect way to satiate my palate after dinner.  As long as you can limit yourself to one or two you don't have the guilt of a full dessert!
This was one of the first recipes I "pinned" and I am finally getting around to trying them.  Thank goodness for finding these treats on Nom Nom Nom Blog!

Everyone knows that peanut butter and bananas, and peanut butter and chocolate are heavenly combinations and banana and chocolate isn't so bad itself, so the three of these combined in one little frozen bite of goodness has got to be just about the next best thing to sliced bread.  Forget that, they are definitely better than sliced bread (and you all know I highly respect and love bread)!

These were so easy to throw together.  A little time consuming to get them dipped in chocolate, and then of course the wait time to allow them to freeze...it's almost more than my self control can handle, but truly these are not rocket science and are so delicious.
YUMMY!

Frozen Peanut Butter Bites Dipped in Chocolate
Ingredients:

• 2 ripe bananas (spotted with brown but not banana bread ripe)
• Your favorite peanut butter
• 1/2 C chocolate chips (I used semi-sweet)
• 2T milk

Directions:

1. Cover a cookie sheet with wax or parchment paper.

2. Slice each banana into even slices, about 1/4 to 1/2 an inch and place on a plate.

3. Using a knife, spread peanut butter over the top of each banana slice so the whole top of the slice is covered.

4. Mix the chocolate chips and milk in a microwave safe bowl and heat in 15 second increments, stirring after every 15 seconds until the chocolate is melted and the consistency is smooth.  You don't want this to be super thick (like a frosting) but you don't want chocolate milk either.  The chocolate will begin to set as it cools, but adjust the chocolate chip and milk ratio as you heat and melt the chocolate until it seems like a good consistency for dipping.

 5. Dip each slice of banana into the melted chocolate peanut butter side up.  I used a fork to transfer from the plate to the melted chocolate, used a spoon to help cover the slice, and then switched back to the fork to move the slice from the bowl to the cookie sheet. The fork was nice because the extra chocolate could drip back into the bowl rather than having all the excess chocolate on the cookie sheet if you were to use the spoon.  Do whatever is easiest for you.

6. Once all slices are dipped and on the cookie sheet, transfer to the freezer and leave there until each slice is fully frozen.  The timing will vary based on many factors, so just keep checking.  Two to three hours is probably the fastest they will freeze.  Remove tray from freezer, place slices into a airtight container, pop one or two in your mouth and freeze the rest until you want one!

    

I know I will make these again and there are two things I will try.  First, I need to put slightly more peanut butter on each slice and second, I will try to have cleaner "dips."  My chocolate took FOREVER to freeze completely and I think that may have been my issue.  Even though the chocolate is still a little messy, these gems are going to be made many a times in the future of our residence.

Bon Appetit!

Whirley-Pop Kettle Corn

 Step 1 - Make sure you own a Whirley Pop.  Not just so you can enjoy this AmAzInG Kettle Corn, but so you can ditch the microwave popcorn and opt for homemade stove top popcorn instead.  Whirley-Pop popcorn is just as easy as microwave popcorn and 75,000 times more delicious (maybe even more).  Plus, popcorn is healthier than other dessert options, and there are so many varieties in how you can flavor your popcorn!
If you already own a Whirley-Pop...Congratulations!!  You have made a solid life choice. If you don't own a Whirley-Pop, go to Bed, Bath and Beyond right now and buy one.  It's worth the $20.

I usually add oil and a little salt to my popcorn, simple and delicious.  However, I am drawn to kettle corn.  Whenever I am at a fair or festival, I can smell kettle corn from a mile away and am guaranteed to get a bag of fresh popped kettle corn, straight out of the kettle, whenever the opportunity presents itself.  I blame my Mom...she has the same addiction.

Gooey Kettle Corn Deliciousness

Anyway, this recipe provides the same satisfaction as the kettle corn from the fair.  We don't make it often, typically sticking to the simple oil and salt, but man-o-man is it a happy day when we choose to make kettle corn instead.  It all depends on if you want sweet and salty, or straight up salty.  Either way, this recipe is delicious.  I imagine we will make this well into the future, and will probably pass along the kettle corn addiction to future children (and their friends) the same way my mom passed along her addiction to me.

Whirley-Pop Kettle Corn
Technically this recipe serves 8 unsatisfied people, but it is best shared between 2 people (trust me)

Ingredients:

Only 3 ingredients + a Whirley-Pop!!!

• 1/2 C popcorn kernels
• 2 T oil (canola or olive)
• 3 T sugar
• 1/2 t salt (you can use more salt, but I found 1 teaspoon of salt to be a bit too salty.  Somewhere between 1/2 t and 1 t is probably best)

Directions:
I recommend having everything measured out prior to starting, and placing the popcorn kernels, sugar and salt in one bowl because you will add it all at one time and need to do so quickly.

1. Pour oil into your Whirley-Pop along with two to three individual popcorn kernels
2. Heat over medium-high heat until 1 of the 2-3 kernels pop.  This let's you know the oil is hot enough to get started.
3. Quickly open the lid and pour the 1/2 C kernels, sugar and salt into the Whirley-Pop and begin cranking the handle on the Whirley-Pop.  While cranking, I also sometimes give the Whirley-Pop a bit of a shake to make sure the sugars and popcorn aren't sticking to the bottom. There is the option of having someone change the heat from low to high to low to high while cooking to make sure the kernels are heated evenly, although I think you can just heat over medium heat and be just fine (this only applies to gas stoves).
4. Keep cranking, even when you hear the glorious "pop!" of the kernels, and don't stop cranking until the popping slows such that 1 second passes and you do not here a "pop"!
5. As soon as the popping is done, immediately transfer the popped kettle corn to a large bowl and stir it around to prevent extremely large clumps of popcorn sticking together.  You can use your hands to do this, but I usually use a spoon because the popcorn will be hot!
6. Immediately, put the Whirley-Pop in the sink with a squirt of soap and some water, and allow time to soak while you eat your kettle corn.  Don't worry, putting the hot Whirley-Pop in the water won't break anything...it will simply make clean up MUCH EASIER.  Otherwise, all that sugar sticks to the bottom and I imagine would be a pain to clean.
7. Eat, eat, and eat some more!
8. Thank me for your at home, as good as a fair, kettle corn experience.

I should let you know, it is possible to make kettle corn on the stove in a standard pot.  I personally enjoy the Whirley Pop because it allows you to stir the popcorn to prevent sticking and burning on the bottom of the pan, all without taking the lid off the pot.  My husband tried to convince me the standard pot is just as great as a Whirley-Pop and we ended up with popcorn kernels all over the kitchen.  Neither of us could figure out the best way to stir the kernels while keeping the lid on the pot...  I won the battle to keep the Whirley-Pop, and deep down I think he is glad we kept it around!

Bon Appetit!!

Oatmeal Fudge Bars

The recipe comes from Chocolate Desserts: The Absolute Best Chocolate Recipes Ever, a magazine my mother-in-law showed me when we were planning the menu for a holiday party at her house.  All the food at the party was a huge hit (look for upcoming posts!) including these Oatmeal Fudge Bars.

These bad boys have a hint of espresso flavor wrapped up in all the goodness of an oatmeal cookie combined with a fudge brownie...could it get any better?  These oatmeal fudge bars take some time, but are not too difficult and well worth the calories.  Goodness in every bite!

I decided I should share this recipe after multiple people at our holiday party either commented on the deliciousness of the bars or threatened to smuggle the tray into their car.  They are a tasty treat and are perfect for holiday parties / work functions / dinner parties etc. They are sure to be a crowd pleaser!

 

Oatmeal Fudge Bars (yields about 3 dozen bars)
Ingredients for crust / topping:

• 2 C quick oats
• 2 C packed light brown sugar
• 1-1/2 C all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 16 T (2 sticks) unsalted butter, melted and cooled
  

Ingredients for filling:

• 1/2 C all purpose flour
• 1/2 C packed light brown sugar
• 4 t instant espresso or coffee powder
• 1/2 t salt
• 3 C semi-sweet chocolate chips
• 4 T unsalted butter
• 2 large eggs
  

Directions for crust and topping:

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 8 inch square baking pan with foil and grease foil.
2. Whisk oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.  Stir in melted butter until combined.  Reserve 1-1/2 C oat mixture for the topping.
3. Sprinkle remaining oat mixture into prepared pan and press into even layer with bottom of measuring cup.  Bake until crust is light golden brown, about 8 minutes, potentially a bit longer.  Let crust cool in pan on wire rack, about 1 hour.
   

Directions for filling:

1.  Whisk flour, sugar, instant espresso, and salt together in medium bowl.  
2. **Don't begin the next step too early to avoid chocolate hardening**  When the crust is close to being cooled, place chocolate chips and butter in microwave safe bowl and microwave, stirring every 30 seconds or so, until the chocolate is melted, approx. 1 - 3 minutes.  Once chocolate mixture has cooled very slightly whisk in egg until combined.  Stir in the flour mixture until just incorporated.
3. Heat oven back to 325 degrees.  Spread filling evenly over cooled crust and smooth the top.  Sprinkle the fudge with the reserved oat mixture.  Bake bars 25-30 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs attached, maybe a tiny amount of chocolate, and the filling begins to pull away from the side of the pan.  It may help to rotate the pan half way through baking.
4. Let bars cool for two hours in a pan set on a wire rack.  Remove bars from the pan using foil, cut bars into squares and serve.

Please let me know if you try these and enjoy them!

Bon Appetit!

I scream, You scream, We all scream for LAVENDER ICE CREAM!!

During my first wedding shower, Lucas and I were lucky enough to receive an ice cream maker just in time for the heat of the summer.  After perusing some recipes on foodgawker, I came across an idea I knew I was going to have to try immediately...Lavender Ice Cream.  I first came across lavender used in the food and beverage world in a tea latte that included agave, lavender and steamed milk.  It was Delicious...so I knew a lavender ice cream would be equally satisfying.

Lavender has a sweet, floral aroma and is often used in desserts or potpourri.  The pack of spices I had also said it can add an interesting flavor in vinaigrette dressings and marinades and works well in spice rubs on chicken and pork.  I definitely plan on trying those in the near future since the ice cream turned out so well!  

This recipe is extremely easy and you can make it even if you don't have an ice cream maker!  Try it out and let me know what you think!

Lavender Ice Cream

• 2 cups heavy whipping cream
• 2 cups half and half
• 3.5 t lavender  (*Note - you can use as little as 2t and as much as 4t depending on how intense you want the lavender flavor to be)
• 1/2 Cup sugar
• 1/3 Cup honey  (*Note - you can use double the sugar or double the honey and omit the other ingredient if you prefer one to the other.  The original recipe calls for 1 Cup Sugar or 2/3 Cup honey, but we decided to use half of each)

Instructions:

• Heat the whipping cream, half and half, and lavender in a pot and bring to a simmer.
• Remove from heat and allow to steep for 1 hour or until cooled.

• Pour through a very fine strainer into a separate bowl and place in the fridge until completely cooled.  *Note - the mixture needs to be COLD prior to moving on to next steps.  I made the mistake of transferring it to the ice cream maker too soon, so it took much longer to freeze.
• Once cold, remove from fridge and mix in sugar and/or honey.  Transfer to the ice cream maker and freeze according to manufactures instructions.  If you aren't using an ice cream maker, transfer to an air tight container and place in the freezer until frozen.

• Once it is frozen to your liking, remove from the freezer, add toppings if you prefer and enjoy!

Topping recommendations:

• Dark chocolate chips would add a nice contrast to the sweet floral flavor of the lavender
• Berries would compliment the sweetness of the lavender and cream
• To make a delicious topping, add frozen or fresh blueberries to a sauce pan with honey, and heat until the juices from the berries become syrupy.

Bon Appetit!

Roasted Balsamic Strawberries

Coincidentally, my first two gourmet posts fall into the dessert category although I hardly make dessert despite the presence of a very sweet, sweet tooth.  Eitherway, the Roasted Balsamic Strawberries recipe below is something I first made a few months ago, but I fell in love with it all over again last night.

We had some strawberries in our fridge that were going to go bad and after a long day of homebrewing and rearranging the kitchen, a light and creamy dessert sounded amazing (plus, it is VERY simple).  This is the perfect dessert for a hot summer evening.

This recipe comes from the The World Kitchen cookbook from Williams-Sonoma and it has wonderful meals arranged by region of the world...French, Italian, Mediterranean, Mexican, Thai, Chinese, and so on.  Since Italians know a thing or two about good food, it is no surprise that this dessert is included in the Italian section of the cookbook.  Enjoy!

Roasted Balsamic Strawberries
- 1 lb. ripe strawberries (quartered with stems removed)
- Freshly ground pepper
- 2 T Balsamic Vinegar (*next time I think I would add a bit more balsamic)
- 2 T butter or margarine (*I only used half the butter and it was still incredible...)
- 2 T Brown Sugar (*I used about 1/2 T sprinkled on top and it was plenty delicious and sweet)
- Plain or Vanilla Greek Yogurt, or vanilla frozen yogurt, gelato or ice cream

1. Preheat the oven to 400 degrees.
2. Combine the strawberries, pepper (about 1/2 tsp), and balsamic vinegar in a bowl and toss to coat.  Let sit 20 minutes so the strawberries can soak in the sweet and spicy flavors of balsamic and pepper.
3. Place the butter in a small shallow baking dish (but large enough that the strawberries can fit in a single layer) and place the baking dish in the oven.  Watch closely to prevent burning and remove the dish from the oven once the butter is completely melted.  Tilt dish to coat with butter.
4. Scoop the strawberries (with remaining juices) into the baking dish and top with a sprinkling of brown sugar.  The recipe calls for 2T, but with sugar toppings I feel like the cook should decide the appropriate amount!  Toss gently to coat and then place in oven.
5. Roast strawberries for 25 minutes or until the strawberries are soft and the liquid is syrupy.
6. Let berries cool slightly (about 5 minutes) and serve over yogurt or ice cream.  Enjoy immediately so the ice cream doesn't completely melt!

The sweetness of the strawberries, the tart taste of the balsamic and the spiciness of the pepper creates a flavor that will have your taste buds screaming for more!  Plus, the combination of a sweet warm sauce over a cold creamy texture makes the dish perfect!

I was so excited I took a few bites before snapping this photo...

Heaven in a bowl!

I hope you enjoy this dessert as much as I do!

Bon Appetit!