Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. But the thing is, s’mores don’t have to be reserved for special outdoorsy occasions. If you get creative enough you can squeeze them into your daily food pyramid just about anywhere. (And who’s going to say no to that?!) {Click on the photo for the recipe.}
Today I’m really excited to welcome my first regular contributor to Design Crush, Kate of Framed. I first discovered her food blog about six months ago when I realized I was quite literally bookmarking every single one of her posts. (You might remember when I mentioned her Banana Bites. Yes, that Kate!) I’m 99% positive that if I were part of her household, I’d no longer fit through doorways. Yeah, that’s the kind of good I’m talking about here people. The photography is a whole ‘nother story, each shot looks like it was styled for a cookbook. And no I’m not just being kind by saying so.
So what’s Kate going to be doing here, you ask? Well, let me tell you. Each and every Friday she’ll be putting together a special weekend recipe just for you. Something to cap off the workweek, to celebrate another few days of freedom, or just kick back with in front of the television. Easy weekend cooking. Sound good to you? Me, too.
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I have a crush to tell you about today, that glass of deliciousness up there. It is a Toasted Marshmallow Shake. Yes, you read that right. I know it looks like it might actually be a chocolate shake, but that delectable brown color comes from blender-ized toasted marshmallows, along with some milk and some vanilla ice cream. And when you take that first sip… it’s a total toasted marshmallow in smooth, silky milkshake form.
I helped one of my sweetest friends try this recipe out over Labor Day weekend, and speaking of sweet…this shake is almost as sweet as she is. It is sweeter than this:
It is even sweeter than THIS:
And that is pretty sweet. Here’s the deal – you spread out a bag of marshmallows onto a cookie sheet. Make sure you line the cookie sheet with foil, and if you have the nonstick kind, even better. Toast them under the broiler until they are well, well, well-done. Watch those babies closely, and stir them around a little – you want them toasted as all-over as possible. Then pop them in your blender with 2 cups of vanilla ice cream, 2 cups of milk and a tablespoon of sour cream. Blend for 5 minutes. Yes, five minutes. Then park it in the fridge for a while until it is good and cold and presto – toasted marshmallow shake. Make sure you hold back one marshmallow to toast lightly and perch on the top.
Toasted Marshmallow Shake, adapted from Spike Mendelsohn’s recipe
1 ten ounce package marshmallows
2 cups whole milk
2 cups vanilla ice cream
1 tablespoon sour cream
1. Preheat the broiler to high. Line a cookie sheet with foil and lay marshmallows in a single layer. Broil until very dark brown, watching constantly and stirring halfway through. Cool.
2. Add milk, ice cream, sour cream and marshmallows to blender. Blend for 5 minutes. (You may have to do this in batches, depending on the size of your blender.
3. Chill in refrigerator until very cold, about one hour. Top with lightly toasted marshmallow and serve!
While I was growing up my grandmother made jam nearly every fall. Jars and jars would be given away and the leftovers relegated to the pantry in the basement for later use. Before this summer I’d never really had the desire to make any, but the thought of summer ending makes me want to save some of that leftover fruit. In my hunt for the perfect recipe, I came across a few that were surprising. Recipes using fruits I never would have thought possible to turn into jams and jellies. Have you ever made your own jam or jelly? What kind?
With summer winding down, I’m getting ready for the start of the pro and college football seasons. And that means lots of get togethers, lots grilling and lots of beer. But not everyone enjoys a bottle or six of brew, so I gathered up a few recipes as another way to incorporate the yeasty libation into your game day menu.
{via ffffound}+ I want these Raspberry + Goat’s Milk Yogurt Popsicles in my face. Now.
+ Finally! Levi + Alyson’s wedding with mandatory photos and details.
+ I’m officially on the hunt for cool molds so that I can make sorbet bombes.
+ Make your own honey sticks. I used to go gaga for these as a kid.
+ Beautiful life advice to design students from Frank Chimero.
+ Brooklyn Limestone has be insanely thrilled for the month of October!
+ Oh man, now I want an outdoor shower.
Happy Weekend!
PS: Don’t forget to enter the Roll&TumblePress giveaway before Monday at 9am CST! (My answer: Joe McIntyre from New Kids on the Block. Man, I was in lurve with that boy.)
Posted In graphic design, happy weekend, make it, outdoors, recipes, weddingsChilled soups have always intrigued me. Soup is supposed to be hot! Except when it’s not. Like when it’s in the triple digits and you want a light lunch. Or you want to inject some fruit into the picture. {Click on each picture to go to the original recipes!}
{via ffffound}+ Love the look of this redesign for America’s currency.
+ Photographer Sharon Montrose opened the doors to The Animal Print Shop.
+ I’m mad about this color wheel bike!
+ Adult-only foods. Naughty!
+ Wikipedia desktop history wallpapers by Pavel Fuska.
+ No need for a light fixture when the bulbs look this good.
+ Really looking forward to seeing Darren Arnofsky’s latest film, Black Swan, when it’s released.
+ When a wall full of ABC gum becomes art it’s magical.
Happy Weekend!
As a Friday surprise and in celebration of my air conditioner being repaired I have ten more taste bud-tingling ice cream recipes for you to drool over. Anyone plan on making some this weekend? I’m leaning towards the first one…
After you flipped over last week’s popsicle post, I thought I’d make that sort of collection a recurring feature here. These posts will be random and pop up here and there when I notice a particular food trend making the rounds, or maybe it might be something seasonal.
Today it’s ice cream.
But not just any ice cream. Flavors that make you want to sell your soul and call off work to stay home with a spoon. Chocolate and vanilla have their time and place, but this isn’t it. So dig in. {Click on the photo to go to the recipe.}
This is undeniably the summer of the homemade popsicle. With sky-high temps rocking the country, who can blame everyone for wanting to stay under the cover of chilly AC and tasty treats? Not I. {Click on the photo to link to the recipe!}
