Friday, April 18, 2014

Breakfast Style Egg Salad Sandwiches

They say it is the most important meal of the day.

Breakfast.


Growing up I had a set of friends (siblings) who's Mom made them a hot breakfast every.single.day of the week. There were some school mornings I was so envious of their hot, yummy breakfast that smelled so inviting (we would sometimes car pool to school together so I was taunted many a mornings by the aroma of those hot delicious breakfasts lingering out their backdoor).

But their Mom was mostly a stay at home/work from home Mom and my Mom worked an office job, far, far away. So my weekday breakfast typically consisted of boring cold cereal or instant oatmeal (don't get me wrong I love my cereal and oatmeal, even to this day, but sometimes you want just a little bit more!).


But on the weekends? My Mom totally made up for the cold cereal breakfasts during the week with a hot breakfast smorgasbord... cinnamon rolls, bacon, eggs, fresh fruit... the works!

However, the reality is for most people they just don't have time to eat a hot breakfast every day (I still don't!). Most of us eat something quick and easy or something they can just take, grab and go! 

But that is what I love about today's recipe. The egg salad mixture for these Breakfast Style Egg Salad Sandwiches can be made in advance, so in the morning all you need is like three, maybe five minutes to have a hot and filling breakfast.

Break the cold cereal breakfast norm with this creamy egg salad, loaded with spicy breakfast sausage served on a toasted English muffin, covered with melted cheese!

Yes, become the breakfast hero.

One Year Ago: FYI: Making Meatless Monday a Success
Two Years Ago: Lemon-and-Dill Green Beans
Three Years Ago: Bird Nest Cookies
Four Years Ago: Monkey Bread
Five Years Ago: Restaurant Review: Garcia's Cafe


Breakfast Style Egg Salad Sandwiches
Printable Version 
Prep Time: 15 minutes Cook Time: 10-12 minutes Servings: 6 

An egg salad sandwich with a breakfast twist! 

Ingredients:

6 hard-boiled eggs, peeled and chopped
½ pound breakfast sausage, cooked and crumbled
1 cup grated sharp cheddar cheese
4 tablespoons mayonnaise
2 tablespoons spicy mustard
1 ½ teaspoons Worcestershire sauce
1-2 teaspoons hot sauce
½ teaspoon black pepper, or to taste
¼ teaspoon salt, or to taste
6 whole English muffins, split

Directions:

In a large bowl stir together eggs, sausage and ½ cup cheese.

In a small bowl stir together mayonnaise, mustard, Worcestershire sauce and hot sauce. Gently fold mayonnaise mixture into egg and sausage mixture. Season to taste with salt and black pepper.

Place English muffins in a toaster oven and toast until golden brown.

Spread 3-4 tablespoons egg salad mixture onto each half of the slightly toasted English muffin. Top egg salad with ½ to 1 tablespoon of the remaining cheese. Place cheese topped muffins under a preheated broiler for 3 to 5 minutes until hot and bubbly. Serve immediately.

Note: Egg salad mixture can be made in advance and refrigerated. Continue with recipe as directed with toasting and heating of English muffins.

Recipe originally seen here on Kitchen Concoctions in 2010  



Other recipes you might enjoy:
Curried Egg Salad
BLT Egg Salad Sandwiches
Classic Egg Salad Sandwiches
Texas Style Breakfast Burritos  
Hash Brown Breakfast Casserole

Thursday, April 17, 2014

Cooking Basics: Perfect Hard Boiled Eggs (Plus Hard Boiled Egg Recipe Round-Up!)

Cooking hard boiled eggs seems like it should be one of the easiest culinary techniques. However, there are so many things that can complicate the cooking process, and despite what seems like a simple technique, can quickly turn into a disaster.


This time of year most people are gearing up to boil tons of eggs for the traditional Easter egg dying, but hard boiled eggs make a quick and easy breakfast or snack and can be added to a number of recipes (hello BLT Egg Salad Sandwiches!), so mastering this cooking technique is a must!

To help you conquer the hard boiled egg, I am here with another installment of 'cooking basics!' I've boiled a lot, let me emphasis a lot, of eggs in my day and I have learned a few tricks and tips to achieve that perfect hard boiled egg → not cracked, perfect yellow yolk, easy to peel, boiled eggs! 


So let's get to it!

A few things that can affect your hard boiled eggs:

Too fresh: Very fresh eggs are hard to peel. For best results use eggs that are 5+ days old.

High altitude: If you live at a high altitude follow the directions below and allow eggs to sit covered for 15-20 minutes. 

Salt: Adding a little salt to the cooking water can help the eggs peel more easily.

Perfect Hard Boiled Eggs:

1. Place eggs in a single layer in a large pot. Cover with 1 to 1 ½ inches cold tap water. 

2. Place pot on stove top and bring to a full rolling boil. Boil eggs for one minute. Remove from heat and cover pot with a tight fitting lid. Let eggs sit in hot water for 9-10 minutes for medium-sized eggs, 11-12 minutes for large eggs, and 14-15 minutes for extra large eggs

3. Meanwhile fill a large bowl with ice and cold tap water. After eggs have sat in water for instructed amount of time, use a slotted spoon or tongs to transfer eggs to bowl of ice water. Allow eggs to cool in ice water for 5 minutes. 

4. Peel cooled eggs by tapping them gently on cutting board or the edge of the bowl. Peeled eggs should be eaten immediately or stored in the refrigerator, in an air tight container, for one day.


Perfect Hard Boiled Eggs
Printable Version 
Prep Time: 5 minutes Cook Time: 5 minutes Wait Time 17-18 minutes

1 dozen eggs
½ – 1 teaspoons salt (optional) 

Place eggs in a single layer in a large pot. Cover with 1 to 1 ½ inches cold tap water.

Place pot on stove top and bring to a full rolling boil. Boil eggs for one minute. Remove from heat and cover pot with a tight fitting lid. Let eggs sit in hot water for 9-10 minutes for medium-sized eggs, 11-12 minutes for large eggs, and 14-15 minutes for extra large eggs.

Meanwhile fill a large bowl with ice and cold tap water. After eggs have sat in water for instructed amount of time, use a slotted spoon or tongs to transfer eggs to bowl of ice water. Allow eggs to cool in ice water for 5 minutes.

Peel cooled eggs by tapping them gently on cutting board or the edge of the bowl. Starting at the larger more rounded end, begin peeling the eggs. The larger rounded end has a small indention that will help the peeling process start more easily.

Peeling eggs under cold running water or in the bowl of ice water will also help in the peeling process.

Peeled eggs should be eaten immediately or stored in the refrigerator, in an air tight container, for one day. Hard boiled eggs in the shell can be stored in the refrigerator for up to one week.


If you are on Pinterest I'm sure you have seen the posts about perfect hard 'boiled' eggs that are baked in the oven. I hadn't tried this technique until fairly recently and it totally works! Last December I went to cook at a hunting lodge for a bunch of hunters and one of them said that baking eggs was the only way he made hard “boiled” eggs and they came out perfect every time. I started trying it and low and behold, perfect, easily to peel hard “boiled” eggs baked in the oven. The only downside to the baked version, is that some brown spots may appear on the shell and on the cooked egg whites (you may also notices the egg whites will appear to have a yellowish tint). This really isn't a problem unless you want picture perfect eggs, like for deviled eggs. But for snacking or diced to go into recipes this method is just fine!

Baked Hard "Boiled" Eggs:

1. Place one egg into each cavity of a muffin tin. Place muffin tin into a cold oven.

2. Turn oven on- to 300 degrees Fahrenheit. Bake eggs for 22-23 minutes.

3. Meanwhile fill a large bowl with ice and cold tap water. After eggs have baked for instructed amount of time, use tongs to transfer eggs to bowl of ice water. Allow eggs to cool in ice water for 5 minutes.

4. Peel cooled eggs by tapping them gently on cutting board or edge of bowl.


Baked Hard “Boiled” Eggs
Printable Version
Prep Time: 5 minutes Cook Time: 22-23 minutes

1 dozen large eggs

Place one egg into each cavity of a muffin tin. Place muffin tin into a cold oven. Turn oven on- to 300 degrees Fahrenheit. Bake eggs for 22-23 minutes.

Meanwhile fill a large bowl with ice and cold tap water. After eggs have baked for instructed amount of time, use tongs to transfer eggs to bowl of ice water. Allow eggs to cool in ice water for 5 minutes.

Peel cooled eggs by tapping them gently on cutting board or edge of bowl. Starting at the larger more rounded end, begin peeling the eggs. The larger rounded end has a small indention that will help the peeling process start more easily.

Peeling eggs under cold running water or in the bowl of ice water will also help in the peeling process.

Peeled eggs should be eaten immediately or stored in the refrigerator, in an air tight container, for one day. Hard boiled eggs in the shell can be stored in the refrigerator for up to one week.

Note: You may need to experiment with the baking time, as all ovens are different. Also, the size of the egg may affect the baking time.


Now that you know how to create perfect hard boiled eggs, check out the following recipes from around the web that use hard boiled eggs!

Lemon Caper Deviled Eggs (Kitchen Concoctions)
Guacamole Deviled Eggs (Skinny Taste)
Classic Deviled Eggs (Kitchen Concoctions)
25 Fun Ways to Decorate Easter Eggs (Six Sisters' Stuff) 
Curried Egg Salad (Kitchen Concoctions)
Sweet Potato and Quinoa Salad with Soft-Boiled Eggs (Naturally Ella)
BLT Egg Salad Sandwiches (Kitchen Concoctions)
Baked Scotch Eggs (Culinary Concoctions by Peabody)
Southwestern Cobb Salad (Kitchen Concoctions)

Friday, April 11, 2014

Easter Chick and Carrot Nutter Butter Cookies

Hi friends!


Remember that blogging conference I told you about? The one I went to back in March? Well, as I mentioned, after the conference I was super inspired with all sorts of ideas for Kitchen Concoctions. I also left feeling energized to get organized, not only for this blog, but in my personal life. I was doing good for awhile. Engaging with y'all regularly on Social Media, posting consistently, and working on a ton of things behind the scenes (I am working hard on a blog redesign so that hopefully this site is more user friendly).

Then... I don't know what happened... but April hit and life got crazy. Work picked up. I got sick. Oh yeah, and the weather is totally gorgeous making it really hard to concentrate.


Last month when I was planning all my blog posts for the month of April, I knew I wanted to share some Easter recipes. And not just a few recipes, you see the first few years of this blog I had fun theme weeks all the time (remember that s'mores week I tried to have last month). I had so much fun creating those weeks that I had wanted to bring you an entire Easter themed week (like I have done in the past). Well I started creating and photographing recipes and then didn't get it finished. 


So I made these adorable Easter themed Nutter Butter Cookies instead. I love chocolate dipped Nutter Butter Cookies and I love when they are decorated super cute even more! In fact, as part of my annual Ghoulish Grub Week to celebrate Halloween, I have shared many different Halloween versions of decorated Nutter Butters. I have actually had ideas for decorated Nutter Butter Cookies for other holidays floating in my head for quite sometime; I just usually don't think to make them until it's too late!

However, I think it is time that we have some Easter versions too! There are lots of Easter Nutter Butter Cookie ideas floating all over Pinterest. Bunnies, chicks, etc. These are my versions... an adorable Easter Chick and a cute carrot, perfect for any spring gathering or even to top a carrot cake! 

One Year Ago: Oatmeal Banana Dog Biscuits
Two Years Ago: In Season: Arugula
Three Years Ago: Classic Deviled Eggs
Four Years Ago: Cowboy Calzone
Five Years Ago: Restaurant Review: Garcia's Cafe


Easter Chick Nutter Butter Cookies
Printable Version

Yellow candy melts
Coconut oil or vegetable oil
Nutter Butter Cookies
Mini chocolate chips
Orange flower shaped sprinkles
Orange heart shaped sprinkles

Line a baking sheet or plate with wax paper.

Place candy melts in microwave safe bowl. Add ½ teaspoon of oil for every 6-9 ounces of candy melts. Microwave for 30 seconds. Remove from microwave and stir. Return to microwave for an additional 30 seconds. Stir again and repeat heating and stirring process until candy melts are smooth and melted.

Using a fork, working with one cookie at a time, dip the entire Nutter Butter cookie in melted chocolate. Allow excess chocolate to drip off. If desired, use a small off-set spatula to smooth the melted chocolate over the top of the cookie.

Place dipped cookie on wax paper lined baking sheet. Working quickly, decorate the chocolate covered cookie with mini chocolate chips (the eyes), the flower sprinkles (the chicken feet) and the heart shaped sprinkle, pointed end up (the beak).

Set cookies aside to harden completely before serving. To speed up hardening process, dipped cookies can be place in refrigerator. Store cookies in an air tight container for up to one week. 

NOTE: Add 1-2 orange candy melts to the yellow candy melts for a darker yellow color.

inspired by these Ghost Nutter Butter Cookies and versions seen on the web


Carrot Nutter Butter Cookies
Printable Version

Green 'straw' or 'rope' candy (ex: Sour Punch Candy Straws)
Orange candy melts
Coconut oil or vegetable oil
Nutter Butter Cookies

Line a baking sheet or plate with wax paper. Cut candy straws into 1 to 1 ½ inch pieces.

Place candy melts in microwave safe bowl. Add ½ teaspoon of oil for every 6-9 ounces of candy melts. Microwave for 30 seconds. Remove from microwave and stir. Return to microwave for an additional 30 seconds. Stir again and repeat heating and stirring process until candy melts are smooth and melted.

Using a fork, working with one cookie at a time, dip the entire Nutter Butter cookie in melted chocolate. Allow excess chocolate to drip off. If desired, use a small off-set spatula to smooth the melted chocolate over the top of the cookie.

Place dipped cookie on wax paper lined baking sheet. Using a sharp knife, cut a small insert into the top of dipped cookie, opening the space between the two cookies slightly. Carefully, insert 2-3 candy straw pieces into the slit. Drizzle a tiny amount of melted chocolate over slit, if needed to seal, and smooth with spatula.

Set cookies aside to harden completely before serving. To speed up hardening process, dipped cookies can be place in refrigerator. Store cookies in an air tight container for up to one week. 

inspired by these decorated Nutter Butter cookies from Country Chic Cottage (as seen on Pinterest)


Other recipes you might enjoy:
50+ Easter Crafts, Recipes and More! 
Bunny Bait 
"Tie" Dyed Easter Eggs
Naturally Dyed Easter Eggs
Bird Nest Cookies

Thursday, April 3, 2014

Chocolate Covered Strawberry Protein Shake

Smoothies and shakes. Shakes and smoothies.


I kid you not, I went to load pictures from my camera to my computer the other day and of all the 400+ photos, it was all pictures of shakes and smoothies. Oh and bacon.

Yes, that is all I have been eating lately.

No not bacon (although that has been in my diet in healthy dosages!!!). 

But shakes and smoothies (remember that Frozen Pink Lemonade Smoothie I shared a few weeks ago?).

That's all I want. I guess that is what my body needs right now. Lots and lots of fruits and veggies. 

And that is what I love about smoothies, they are packed with nutrients and I can easily get my daily servings of fruits and veggies in an easy to drink and tasty smoothie.


I have also started using protein powder in some of my shakes and smoothies. Honestly, I used to never get the protein shake/powder thing, but since I have been a crazy, constantly on the go, person right now; whipping up a quick protein shake to run out the door with, is the perfect thing to hold me over until lunch or dinner. (Holy, run on sentence, Batman!) I have also been trying to be more active. No, don't worry, this isn't going to become a weight loss/workout blog, I just want to have a more active lifestyle. Because getting out and walking around the lake, doing some yoga and punching an invisible punching bag has been good for my soul. And a protein shake keeps me going strong. 

Plus, this Chocolate Covered Strawberries Protein Shake is so rich and delicious that I feel like I am getting a special treat! I love it and drink one of these almost every day. Seriously. Love.

If you don't have protein powder or don't want to use it, no worries! You can still have a skinny chocolate shake by using cocoa powder and a bit of honey (which I've included in the recipe below). You can also add a handful of spinach for added nutrients!

Go on! Drink up! 

One Year Ago: Turtle Cheesecake
Two Years Ago: FYI: Tips for Cooking Ham
Three Years Ago: Carolina Crab Cakes
Four Years Ago: Bacon Wrapped Meatloaf
Five Years Ago: Restaurant Review: Garcia's Cafe


Chocolate Covered Strawberry Protein Shake
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Serves: 1

A protein packed shake that tastes like an indulgent treat! 

Ingredients:

6-7 fresh or frozen strawberries
½ cup Greek yogurt
1 scoop chocolate protein powder*
1/4-1/2 cup unsweetened vanilla almond milk
4-5 ice cubes

Directions:

Place all ingredients in a high power blender and blend until smoothie. Add additional milk or ice to reach desired constancy. Serve immediately.

Optional: Add 1/2-1 cup spinach or baby kale for added nutritional value.

*NOTE: 1 tablespoon cocoa powder plus 2-3 teaspoons honey can be substituted for chocolate protein powder. Frozen strawberries will yield a thicker, creamier shake.


Other recipes you might enjoy:
Frozen Pink Lemonade Smoothie
Green Monster Smoothie
Sour Apple Creamy Green Smoothie
Peach Smoothie
Pina Colada Smoothie

Tuesday, April 1, 2014

"Dishin' It Up" - March 2014 Edition

Holy Moly!!!


Those are the only words I can think to describe the month of March! It was like insane but I loved every.single.minute of it!

Wanna know what kept me busy last month (btw: Happy first day of April aka April Fool's!)? Well here is another installment of “Dishin' It Up!” (a look closer at some of the photos from my Instagram feed and some that didn't get shared!).


At the end of February we celebrated Mardi Gras! We headed to Louisiana for an official Mardi Gras parade! Cajun food and culture are deep rooted in my soul and family heritage; and while we eat gumbo, crawfish, red beans and rice, and celebrate many other popular Louisiana traditions; this was our first Mardi Gras parade! It was so much fun even if we went to the family friendly parade. Honestly, I think that is the only type Mardi Gras parade I could handle! : )

Since I live in central Texas, most of the month of March centers around the world renowned SXSW film, music and interactive festival. Of course I had to check out various events around town!


I attended a great blogging conference called TECHmunch. Blogging conferences are not only educational they are so much fun and always leave me amped and re-energized to be a better blogger. While these conferences have a lot of useful information about blogging, there is a ton of useful information that is shared that everyone can benefit from. Check out this recap about how to be more safe online (tips not just for bloggers). Oh... and we also got to meet and hear from Chef Brian Malarkey (from the shows Top Chef and Taste; and the restaurant Searsucker) about his career as a chef and restaurant owner!


As part of SXSW film there was a Game of Thrones Interactive Exhibit. We are pretty big Game of Thrones fans so it was so cool to check out props and costumes directly from the film set. They even had an Oculus Rift exhibit, a new virtual reality experience, that was super intense, as it had you climbing up then falling down the snowy tower.


SXSW wouldn't be complete without some live music. Every year the flagship (downtown Austin) Whole Foods has a free concert series on their roof top. I was thrilled to see that some of my favorite artists were performing. I got 'up close and personal' for G. Love and while he was singing one of his new songs about coffee (Probably one of the reasons I love his music so much he always sings about food! The way to my heart! Ha!), he looked directly at me and asked how I like my coffee. I about died and then was able to answer... with milk and sugar of course! : )


Eating is also a major part of SXSW (it is a major part of living, breathing and being Austin) and we went to a French cheese tasting (by Cheeses of Europe and Isigny America). Like hello. A cheese tasting? I was in heaven!


Speaking of eating, we ate a lot this month (not just part of SXSW)! This Donut Breakfast Taco, from Donut Taco Palace (Austin, TX) was deliciously insane and is a must try if you are eating your way around Austin. It was also a super popular photo on Instagram and I can't wait to go back and eat this breakfast taco again; it is made from rolled out donut dough that is deep fried, then grilled and filled with your favorite breakfast taco ingredients. The dough was slightly sweet but nice and soft and fluffy, making a perfect (and ginormous) breakfast taco!


I also had the opportunity to check out the lovely new Graj Mahal (Austin, TX) as part of an event with the Austin Food Blogger Alliance. I had never been to the old location, but I loved the patio at this new location! This patio is absolutely dreamy under a big tent draped with sheer pink fabric, beautifully adorned umbrellas and cushioned pink furniture (Pink people! Pink!). Oh and of course they had tasty Indian food. Can't wait to go back and sit on that patio hopefully before it gets too hot!


Oh and I celebrated 5 years of blogging! FIVE! That's huge!

Whew! I am exhausted just writing this! Wonder what April is going to bring?!?! How was your March?

Monday, March 31, 2014

Favorite Things Giveaway!

UPDATE 4/12/14: This giveaway is now closed! The winner (chosen by random.org) is comment number 19, Rachel! Congrats Rachel! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

Exactly 5 years ago I typed up my first recipe and blog post. Took my first official food photo. And hit publish. And held my breath! (check out my first official recipe post here!)

Exactly 5 years ago I feel in love with blogging and have never looked back!

While a lot of things have changed over the years (I like to say that first year was an identity crisis of finding my 'voice' on this blog) I wouldn't change a thing!

My personal, professional and blog life have changed so much over the years and I couldn't be more grateful!

And I am grateful for all of YOU!!

Last week I shared a week full of different twists on my favorite treat -S'mores- to celebrate my blog turning 5!

So today, on my official blog anniversary, I wanted to celebrate all of YOU with a little giveaway of a few of my favorite things! I cherish each and everyone of you! Every comment on this blog. Every like, share and comment on Facebook, Instagram, Google+, Twitter and Pinterest. Every.single.email. That you take the time to write me.

Thank you! Thank you! Thank you! 

For this giveaway you'll receive a box of my current favorite things (note: this giveaway is all my own doing, none of these companies know who I am... these are just somethings I like right now and wanted to share with all of you!):


1. One year subscription to Southern Living Magazine- Some days I dread the fact that I am becoming like my Mother. Other days I totally love it! I remember vividly my Mom (and even my Grandmother) sitting down to read the newest issue of Southern Living Magazine; and even though I have had many subscriptions to different magazines over the years, this one speaks to my old southern soul!

2. Badger Sleep Balm- This stuff is seriously a life saver! I have major sleep issues. I either can't fall asleep and usually when I do, it is restless sleep. Then sometimes I wake up in the wee hours of the morning (after only have fallen asleep a few hours before) and can't go back to sleep. But this stuff, an organic, all natural balm you rub on your face, has given me some of the best sleep in ages.

3. Mary Kay Satin Hands Hand Cream- Since I am constantly washing my hands (since I am always cooking) and especially during the bitter cold harsh winter, my hands can end up pretty dry and cracked. I have used this hand cream for years (like at least 12!) and it works wonders!

4. $10 Starbucks Gift Card- Sometimes I need to get out of the house to get work done. Hunkering down in the corner of a coffee shop with a good drink and my laptop does wonders to help me cross things off my to do list! While I have a few favorite local coffee shops, Starbucks is (almost) everywhere... except when you need a good cup of coffee while driving cross country and all the local shops are closed.

5. Lick the Bowl Good: Classic Home-Style Desserts with a Twist by Monica Holland- I have already shared my love of this cookbook before, but it really is the cookbook I have been using the most lately... so I decided to give it away again!

GIVEAWAY:

1 (one) of each of the items listed above

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the Kitchen Concoctions Favorite Things Giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. I wanna hear what type of recipes or blog posts you like or need most. More dinners? Quick side dishes? Informational articles about saving money at the grocery store? Crafts? Fitness? Kids cooking? Travel? Leave a comment stating what you want to see more of here on Kitchen Concoctions!

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Tell someone about this giveaway, on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

3. “Like” Kitchen Concoctions on Facebook.

4. Follow Kitchen Concoctions on Twitter.

5. Follow Kitchen Concoctions on Pinterest.

6. Follow Kitchen Concoctions on Instagram.

7. Sign up for the Kitchen Concoctions newsletter.

THE FINE PRINT: 

This give-away closes Monday, Monday April 7, 2014 at 11:59 PM CST. ONE winner will be chosen at random (by random.org) and will be announced sometime after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly. NOTE: Please check back after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

Disclosure: This giveaway is sponsored by Heather of Kitchen Concoctions: www.kitchen-concoctions.com This giveaway is all my own doing, none of these companies know who I am... these are just somethings I like right now and wanted to share with all of you! 

Disclosure: This post contains Amazon Affiliate links. Photos are from Kitchen Concoctions, Amazon and Free Digital Photos.

Friday, March 28, 2014

Chocolate Chip Cookie and Nutella S'mores

If you know me, then you know that I will talk to anyone that will listen about food.


All. Day. Long.

I'm sorry.

Actually, I'm not sorry. Food is my life. I live it. I breathe it. I eat it.

So naturally I am quite passionate about food and cooking and eating.

Weeeellllll, last summer I was on a camping trip with friends. They brought stuff for s'mores, because well that's what you do when go camping. And in my book, what you do when you want to bond with friends, new and old.


While we were roasting and bonding and eating, naturally the conversation drifted to me and my obsession with love of s'mores.

One of my friends mentioned she saw some sort of recipe on Pinterest for s'mores that didn't even have graham crackers and used marshmallow fluff. She just couldn't get over that the recipe could be called a s'more when it didn't involve marshmallows, classic graham crackers and a plain chocolate bar.

But since I am hip and trendy, and you know obsessed with s'mores, I got it. I love almost any treat inspired by that ooey, gooey flavor combination (evident by the countless s'mores recipes on this blog)!


I also love taking the concept of a s'more → a sweet cracker or cookie → chocolate → marshmallow → heated → smashed together... and changing it up a bit. In fact, a few years ago I hosted a S'mores Party and shared a ton of ideas to change up that traditional s'more.

Today's s'more idea came about after making the Oreo Peanut Butter S'mores on Tuesday and the Chocolate Chip Cookie Dough S'mores from Wednesday. I decided those two s'mores needed to get together and have a baby so I created..... Chocolate Chip Cookie and Nutella S'mores!

I can't get enough of this s'more concoction! I used warm soft baked chocolate chip cookies (actually, I cut out smaller cookies from a cookie cake), which I think is essential to this recipe. The soft cookie and melted marshmallows reminded me of an oatmeal cream pie. Plus since the cookie is already soft, these can be made ahead of time and warmed right before serving (or served at room temperature) for a fun and unique treat to serve at an indoor dinner party.

One Year Ago: Olive Herb Rolls
Two Years Ago: Chunky Monkey Cupcakes with Chocolate Peanut Butter Frosting
Three Years Ago: Ultimate Panini
Four Years Ago: Guinness Shepherds Pie
Five Years Ago: Butterscotch Sweet Potato Cookie Sandwiches


Chocolate Chip Cookie and Nutella S'mores
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 2-3 minutes Cook Time: 2 minutes Serves: 1

Chocolate hazelnut spread and roasted marshmallows get sandwiched between two soft baked chocolate chip cookies for a new take on the popular s'more. 

2 'soft baked' chocolate chip cookies*
2 large marshmallows
1-2 tablespoons chocolate hazelnut spread (such as Nutella)

Place cookies on a microwave safe plate and microwave for 12-15 seconds or until warm. Alternatively, you can bake the cookies in a 350 degree oven for 2-3 minutes or until cookies are warmed.

Once cookies are slightly warmed, spread ½ to 1 tablespoons chocolate hazelnut spread on the bottom side of each cookie.

Thread marshmallows onto the end of roasting stick and roast over camp fire or under oven broiler until marshmallows are toasted and begin to turn golden brown. Alternatively, marshmallows can be microwaved for 8 to 10 seconds, or until puffed.

Place toasted marshmallows on top of one chocolate chip cookie smeared with chocolate hazelnut spread. Top toasted marshmallows with remaining chocolate chip cookie, chocolate hazelnut spread side down. Gently press until marshmallow and chocolate begins to ooze out the sides. Serve immediately.

Make ahead: Since using a soft baked cookie, these s'mores can be made ahead of time and warmed slightly right before serving (or served at room temperature) for a fun and unique treat to serve at an indoor dinner party.

*Note: Use a round biscuit cutter to cut cookies out of a large chocolate chip cookie cake if you have trouble finding 'soft baked' chocolate chip cookies.


Other recipes you might enjoy:
Chocolate Chip Cookie Dough S'mores
Oreo Peanut Butter S'mores
Peanut Butter Banana S’mores
S'mores Party and Backyard Campout
Loaded S’mores Ice Cream
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