Sweet Potato Bread Pudding

I don't think I've ever eaten as much food over a 4 day period as I did this Thanksgiving.  We had huge dinners with both sides of my family, sandwiching a couple of delicious restaurant meals.  I feel ready for hibernation - I do not need to eat another thing for the next month!



One dish I just had to make was this sweet potato bread pudding.  We never grew up having sweet potato casserole, but I love it.  I mean, what's not to love?  Sweet potatoes. Marshmallows.  YUM.  I'd take that over tzimmes any day!



My cousin, who is 8, is a fairly picky eater.  He's usually willing to try new things, but I've seen him not like a lot more things than he likes.  When he tried this bread pudding, he actually sought me out to tell me how much he liked it.  That was a major compliment coming from him!  His sister loved it as well, but I'm not sure she didn't just pick the marshmallows off the top.



This recipe is dessert, but it really isn't that bad for you.  I think you can totally justify it as a starch, rather than a sweet.  We used unsweetened almond milk in our version because my grandfather is allergic to dairy, and I think it made it better! It added a new dimension of flavor to the dish in addition to making it lactose-intolerant friendly.



The challah we used is from one of my favorite places in the world - Rein's Deli - that we picked up on our way back to New Hampshire from Connecticut.  Normally, I would probably make my own bread, but I know I can trust bread from Rein's.  We served it alongside my Lobster Mac and Cheese.  It was quite the indulgent evening.  We also had my grandmother's famous pastrami that my brother craves all year.  It was a pretty fantastic meal all-around.  I may have been full - but I think it was well worth it!



Sweet Potato Bread Pudding
adapted from Baking Bites

Ingredients
2-3 medium-sized sweet potatoes
2 2/3 cups unsweetened almond milk (cow's milk is ok)
4 large eggs, lightly whisked
1 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
9-10 cups cubed challah
4 cups mini marshmallows

Instructions
1. Wrap the sweet potatoes in foil and roast in a 400 degree oven for about 40 minutes or until soft enough to pierce with a fork.  Remove the potatoes from the oven and lower the temperature to 350.
2. Remove the skins and puree in a large bowl with an immersion blender (or in a food processor).  Whisk in the almond milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt.
3.  Add the bread to a separate large bowl and pour the potato mixture over it.  You could add the bread into the original bowl, but it's really difficult to stir and your bread will get all broken up.  Fold to coat all of the bread and let it sit for 20 minutes so the bread can soak up the liquid.
4. Grease a 9x13 baking dish, then transfer the bread into it.  Bake in the 350 degree oven for 40 minutes, or until the pudding is set and springs back when lightly pressed.
5. Take the dish out of the oven and carefully sprinkle the top with mini marshmallows. Place under the broiler for 1-2 minutes (WATCH CAREFULLY, marshmallows burn easily!) until the marshmallows puff up and turn brown.
6. Let cool for 15 minutes, then serve.

S'mores Cookies

Today is the birthday (and a special one at that) of one of my favorite people in the whole world - my mom.  I think a lot of people probably say this, but I am completely convinced I have the best mom in the whole world.  A lot of moms have trouble finding the balance between being a friend to your child, letting them make their own decisions, and teaching them to make good choices, even if that means acting strict at times.  My mom (and my dad for that matter) were able to find this balance really well, and I think it helped me to become the person I am today.  I am lucky to always be able to call my mom for advice and trust her to guide me when I have trouble making decisions on my own (even if it's just silly things like picking a moving company). She really is the best!!

In honor of my mom, I wanted to share this recipe for cookies in her favorite variety - s'mores.  Anyone who has ever been near a campfire (or even just a charcoal barbecue) knows my mom loves s'mores.  Mom isn't even a big dessert eater, but there are a few trips to Sebago Lake where I remember her eating quite a few s'mores.  The Monkey Scientist and I are headed to the beach this weekend, so I wanted to bring some s'mores for a beach snack.  This recipe was the perfect way to think of my mom all day at the beach!  Happy birthday, Mom!

This batter, by the way, is ridiculously tasty.  I definitely spoiled my dinner by tasting the dough.  You know, to make sure it wasn't poisoned.  Plus, look how cute the cookies came out!

S'mores Cookies

slightly adapted from Tracey's Culinary Adventures

Ingredients

1 cup graham cracker crumbs

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar (I used dark but the original called for light)
1 large egg, at room temperature
1 teaspoon vanilla extract
2 cups milk chocolate chips
1 cup mini marshmallows (approximately, I didn't exactly measure how many I used)

Instructions
1. Preheat oven to 350. Line two baking sheets with parchment paper or a silpat.
2. In a medium bowl, mix together the graham cracker crumbs, flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment (a beater blade is great here), cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and beat just until combined. Stir in the chocolate chips.
4. Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-9 minutes (I did 1 tray at a time), then remove from the oven and quickly, but gently push a few marshmallows into the top of each cookie. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set.
5. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.



PS - don't worry, I brought some cookie variety to the beach.  I also used my last bag of Cadbury Mini Eggs stored over from Easter to make Cadbury Mini Egg Cookies.  YUM!

Biscoff and Marshmallow Crescent Rolls

This is the easiest, most delicious recipe I have made for dessert in a long time.  I understand - major shortcut using crescent rolls - but sometimes we all need a little shortcut in life!  This is your go-to, last minute, throw together dessert.  You'll love it!



I had a TOUGH Stroga class the other night, and thought I really earned a little treat when I got home.  I wasn't quite going as far to bake cookies or brownies, but I wanted an upgrade from a single scoop of biscoff spread.  We threw this whole recipe together in about 10 minutes, and baked it up while we ate (we're fast eaters).



When I was telling Jeff about the amazing dessert we'd had last night, he told me they sounded like Balloon Biscuits.  A quick google search taught me that Balloon Biscuits are regional to the school district he grew up in, and that the school still uses the exact same clip art when sharing the recipe with their students as when he went there.  The recipe is pretty similar, but it lacks the key to this recipe's tastiness - Biscoff Spread.



Have you all tried this?  You can buy it at World Market, some grocery stores, online (here in a multipack) or Trader Joe's has their own version, called Speculoos Cookie Spread.  Either way, man oh man is it good.  It's like peanut butter, but instead of peanuts it tastes like those cookies you get on Delta flights.  I bought it thinking I'd bake with it, but I may or may not have polished off a jar just by eating spoonfuls.  I have to admit, I'm pretty proud that I finally used it to bake instead of eating it plain!



When you need a quick and easy recipe that even your kids could make, the Solon School District had the right idea and Picky Palate perfected it.  Buy crescent rolls.  Fill them with marshmallow and cookie spread.  Cover them in butter and cinnamon sugar.  Devour.  Just make sure you put a Silpat down or you could destroy your cookie sheet! I have a feeling you know just how sweet and fantastic these will be.  Just make sure you get a nice work out in first!





Biscoff and Marshmallow Crescent Rolls
from Picky Palate

Ingredients
One 8 count roll of Crescent Rolls (I used store brand)
8 tablespoons Biscoff Spread (or Trader Joe's Speculoos Cookie Spread)
Approximately 80 mini marshmallows
1-2 tablespoons melted butter (I used closer to 1)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions
1. Preheat oven to 350 degrees F. Line a large baking sheet with a silpat liner or parchment paper. (Please don't skip this step!)
2. Unroll crescent rolls into 8 triangles on prepared baking sheet. Place 1 tablespoon of Biscoff spread onto the center of the wide end of the triangle. Top Biscoff with about 10 mini marshmallows then roll crescent up starting at wide biscoff marshmallow end. Space each crescent about 1 1/2 inches apart on the cookie sheet.
3. Brush melted butter over each crescent with a pastry brush. Stir together the sugar and cinnamon then sprinkle evenly over crescents.
3. Bake for 15-17 minutes, until golden brown. Marshmallows will ooze everywhere. Once removed from the oven, take a plastic knife and bring warm oozed marshmallow back around each crescent.
4. Let cool for 10 minutes then serve warm.

Hot Cocoa Mix in a Jar

This post is going to be a short one, but I wanted to share a great gift idea with you.  I made these cocoa jars to bring to my bestest friend and the Monkey Scientist's parents while I was visiting Chicago a couple weeks ago.  I think they're the most adorable gift to send for the holidays!



Of course, you can also make this mix and store it to have your own cocoa all winter long!  I had tons left over and I've been keeping it in a jar on my counter to make hot cocoa whenever I like.  You just mix it with hot water, or even coffee if that's your kind of thing, and it's ready! It's absolutely delicious - creamy and frothy and chocolately and sweet.  The best drink on a cold winter's day!



Hot Cocoa Mix in a Jar
adjusted slightly from Whole Eats & Whole Treats

Ingredients

3 cups powdered sugar
2 1/2 cups powdered milk
1 cup cocoa powder
2 tsp cornstarch
3/4 tsp fine salt
1 bag mini marshmallows

Instructions
Put all of the ingredients through a fine-mesh sieve. You will have to smoosh the powdered milk through with a spoon. This breaks up those lumps of milk and makes a nice uniform looking powder.

Fill a glass jar nearly to the top with mix, leaving about 1" of space at the top.  Fill the rest with mini marshmallows and put on the lid.

Instructions for making cocoa: 
Fill mug 1/3 of the way (or less for weaker hot cocoa) with the mix. Add a little bit of boiling water (or coffee) and stir or whisk. Fill the rest of the way with more water/coffee.

S'mores Brownies

Do you ever have those days where you just feel like you need to pull a Sandra Lee?  You know, when you're craving a baked good but can't bring yourself to make it from scratch?



I totally just had one of those days.  Everything in this recipe (brownies, marshmallows, graham crackers) could totally be made from scratch.  And I totally encourage you to do that... if you have loads of time and energy on your hands.  I, obviously, did not.



Given my major shortcuts, the biggest difficulty in making these brownies is that I did it at the Monkey Scientist's new apartment.  Where he doesn't have any measuring cups.  Or sugar.  Not exactly the ideal baking environment, but we got creative.



Before I went over there, I measured out exactly 1/4 cup of sugar and ziploc-ed it.  Then, I filled a large shot glass with the sugar and marked where 1/4 cup was.  Fortunately, everything in this recipe was in increments of 1/4 cup (1/2 cup, 1 cup) so it worked out perfectly...although it felt a bit chaotic at the time.



The best part of baking at the MS's apartment? I didn't have these brownies on my counter all week.  If I did, I probably would have eaten the whole tray.  They were hard enough to resist when I was at his place!  I should warn you to really watch the marshmallows - I put them in for 2 min and opened the door to release a cloud of smoke...and then had to peel off the top layer of marshmallows.  Totally worth it - they were delicious.



S'mores Brownies
from BrownEyedBaker

Ingredients:
for the Graham Cracker Crust
3 cups graham cracker crumbs (I used from a box, here's a homemade recipe)
1/4 cup granulated sugar
1/4 tsp salt
3/4 cup unsalted butter, melted

for the Brownies
1 batch brownie batter (I used from a box, here's a homemade recipe)
1 bag mini marshmallows (or make your own)
Additional graham crackers, broken into pieces

Instructions
1. Preheat the oven to 350 degrees F. Butter a 9x13-inch baking pan.  Line the pan with foil, leaving some overhang, and then butter the foil; set aside.

2. Combine the graham cracker crumbs, salt, and sugar, mixing well.  Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.

3. Meanwhile, prepare your brownie recipe. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions.

4. As soon as the brownies come out of the oven, switch the oven to broil.  Pour the bag of mini marshmallows onto the brownies, covering it in an even layer. Pop the pan back into the oven for a minute or two.  KEEP A CLOSE EYE ON THEM - you want them to char so you get that s'mores flavor but they will burn quickly.

5. Cool completely and then cut into squares.  Store at room temperature in an airtight container.