Banana S'more BonBons

I went to a baseball game earlier in the week and was reminded of how little I care about baseball and how deeply I care about those wonderful concession workers who take it upon themselves to combine obscene amounts of calories and then dunk them in oil. 

Banana S'more BonBons {Pedantic Foodie}

I felt the need to show some appreciation to these people who were just waiting for someone like myself to turn away from the field of players and take one of those crispy funnel cakes or soft pillows of cotton candy off of their hands. 

Banana S'more BonBons {Pedantic Foodie}

I very seldom eat any kind of fast food, and I am a tiny bit fussy about reading ingredients lists, but when a row of food carts lies before me, I temporarily abandon my food fears and wholeheartedly indulge.

Banana S'more BonBons {Pedantic Foodie}

Sadly, my food cart fantasy land was lacking one very important portable food - there were no frozen bananas.  Not a one. 

Banana S'more BonBons {Pedantic Foodie}

I have always loved frozen, chocolate covered bananas with their melty, chocolate coats and their ice cream-like interiors. 

Banana S'more BonBons {Pedantic Foodie}

As I was trying to contrive an inventive idea for this week's s'more, those familiar frozen treats would not leave my mind. 

So I gave in.  

Banana S'more BonBons {Pedantic Foodie}

I sliced two bananas into 1/2-inch slices and piped a pillow of marshmallow fluff unto the surfaces of half of them.

Banana S'more BonBons {Pedantic Foodie}

Then, I topped them with the remaining slices that had been skewered with a popsicle stick before hand.  It's best to get the stick through the banana slice before you layer the slices, otherwise, you will end up squeezing out all of the marshmallow. 

The banana sandwiches need about an hour in the freezer before you can dip them into the sea of melted chocolate.  

Banana S'more BonBons {Pedantic Foodie}

To thin out the chocolate a bit, I like to add a spoonful of coconut oil.  Coconut oil is solid at room temperature which is perfect when we want a shiny, firm coating that will not melt the moment we take it out of the freezer. 

Banana S'more BonBons {Pedantic Foodie}

After the bonbons are dipped, graham cracker crumbs are sprinkled and these tiny pops are returned to the freezer for 5-10 minutes to help the chocolate set. 

Banana S'more BonBons {Pedantic Foodie}

In my mind, this is the perfect weekend treat.  Every day ingredients, minimal preparation, and true sweet tooth satisfaction.

Banana S'more BonBons {Pedantic Foodie}

Happy, happy Saturday! 

Sincerely, 

Pedantic Foodie


Banana S’more BonBons 

makes 10 / inspired by Joy the Baker

- 2 medium bananas 

- 1/2 cup marshmallow fluff (ha! Like you’re actually going to measure it…)

- 1 cup milk chocolate chips 

- 2 tablespoons coconut oil

- 10 popsicle sticks

- graham cracker crumbs

Slice bananas into 1/2-inch slices and lay half of them onto a baking sheet lined with parchment paper.  

Fill a pastry bag with marshmallow fluff and cut the end so that it is about 1/4-inch wide.  Pipe a small amount onto the surface of each banana.  You might be tempted to ignore the whole pastry bag thing and just spread your marshmallow on with a butter knife.  Resist!!  Bananas are slippery and marshmallow is sticky - the two do not make a good match.  Believe me, a pastry bag is the way to go. 

Insert the popsicle sticks into the remaining half of the banana slices, pushing the stick all the way through so that about 1/2 inch of the stick shows.  Insert this part of each stick into the marshmallow-toppled slices, forming little sandwiches.

Freeze for one hour. 

Combine chocolate chips and coconut oil in a small, microwave-safe bowl.  Microwave for thirty seconds, then remove and stir.  Return the bowl to the microwave and continue heating in thirty second increments, stirring after each, until the chocolate has melted.

Dip the frozen bananas into the melted chocolate and return to the parchment-lined pan.  Sprinkle with graham cracker crumbs and freeze for an additional 5-10 minutes, until the chocolate has set.  Serve immediately or place in zip-top bags and freeze for up to one week.  Enjoy!! 


Peanut Butter & Jam Baked S'mores

Up until several year ago I had always hated peanut butter and jelly.  

Like, I vehemently refused to sit next to my friends while they were eating their sandwiches because I couldn't stand the combined smell of pureed peanuts and thick, sugary fruit.

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

I loved peanut butter and would frequently eat it by the spoonful.  I loved jelly smothered onto biscuits.  But the combination of the two was in my mind, deplorable. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

That is, until about four years ago when some comatose part of me finally awoke and I realized the true wonder of the celebrated pairing. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

As I recall, it began with an almond butter and cherry jam sandwich made by a kind friend.  Since then, I have ventured deep into the realm of peanut butter and raspberry, or even strawberry jams.  I cannot do the grape thing yet... 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

This week needed some childlike comfort in the way of a s'more.  A no-fuss, oven-baked s'more that we can enjoy on the rainiest and hardest of summer afternoons. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

Remember that chocolate peanut butter spread we made last week for our cookie s'mores?

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

A layer of that peanut buttery chocolate is spread thickly onto one graham cracker, while the jam and marshmallows are stacked atop the other. 

Rather than toasting these marshmallows with my kitchen torch, I wrapped these individual s'mores up in tin foil and place them under my oven broiler for several minutes to get warm and melty. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

Just like the classic sandwich, these s'mores have a wonderful balance of salty peanuts and sweet jam, with an added bonus of rich, milk chocolate and gooey marshmallows. 

Peanut Butter & Jelly Baked S'mores {Pedantic Foodie}

It's gearing up to be another hot, August Saturday, let's try to find a balance between chores and treats. 

Sincerely, 

Pedantic Foodie


Peanut Butter & Jam Baked S’mores

makes one s’more, can easily be multiplied

for the chocolate peanut butter spread

makes about one cup

- 1/2 cup smooth peanut butter

- 1/3 cup semi-sweet chocolate, roughly chopped

In a small glass bowl, combine peanut butter and chocolate.  Microwave for thirty second increments, stirring after each, until the mixture is smooth.  Allow the mixture to sit at room temperature for 15-20 minutes, until it has thickened slightly.

for the s'mores

- 2 marshmallows 

- 2 teaspoons strawberry jam 

- 2 teaspoons peanut butter 

- 1 1/2 tablespoons chocolate peanut butter spread

- 1 full graham cracker, halved

Spread about 1 1/2 tablespoons of the chocolate peanut butter mixture unto one graham cracker half. 

Spread jam atop the second half of the graham cracker and stack the marshmallows on top.  Cover with peanut butter.  Press the two halves against each other and wrap the s’more in foil.

Set your oven to the broiler setting and bake the s’more for five minutes, until the marshmallows are soft and partially melted. 

Enjoy! 


Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores // Summer of S'mores Pt. 5

It's Friday.  We made it.  Let's celebrate. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

I know there are a few of you out there who take issue with people like myself who like to trash up their chocolate chip cookies. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

Not only have I done that, multiple times, (see here, and here), now I have trashed up my trashed up cookies by turning them into s'mores.  You are very, very welcome. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

Are these really s'mores?  I don't know.  Probably not, considering that there's not a graham cracker in sight. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

In my defense however, the whole goal of this Summer of S'mores was simply to be inspired by the three classic flavors, and these are definitely evocative of the girl scout classic, albeit they do not meet all the technical requirements.

These salty, nut-filled cookies are giving graham crackers a run for their money in my house. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

Let's get right into this.

First we need to make the cookie dough. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

You know the drill, right?  Soft butter meets sugar and an egg before it gets cozy with the dry team - flour and baking soda. 

Now for the fun part. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

And by fun, I mean chopped almonds, chunks of milk chocolate, and sea salt. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

I love a good wrinkly cookie top. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

And I live for crispy edges. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

So, now we have cookies.  Cookies that are perfectly wonderful on their own, but are we done yet?  Of course not, because it's Friday and we need more chocolate. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

Creamy peanut butter and melted chocolate make an excellent spread for lots of things.  S'mores, toast, your fingers...  

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

If you have not noticed yet, I am not a graceful marshmallow-toaster.  In fact, I am much more of the light-it-on-fire-and-let-it-burn type.  I like the char, and I'm incurably impatient. 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

Cookies?  Check!  Peanut butter chocolate gooeyness? Check!  Toasted (read: burnt) marshmallows?  Check! 

Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores {Pedantic Foodie}

And we are done.  Happy Friday!

Sincerely, 

Pedantic Foodie


Sea Salt & Almond Chocolate Chip Cookie Peanut Butter S'mores

makes 8 s'mores or 16 cookies

for the cookies

- 1/2 cup unsalted butter, softened

- 1/4 cup light brown sugar

- 1/2 cup granulated sugar 

- 1 large egg 

- 1 teaspoon vanilla 

- 1 cup + 2 tablespoons all-purpose flour

- 1/2 teaspoon baking soda

- 1 cup milk chocolate, roughly chopped

- 3/4 cup raw, unsalted almonds 

- 2 teaspoons course sea salt

Preheat oven to 375 degrees. 

In a large bowl, beat butter with an electric mixer for 1 minute; until fluffy.  Add sugars and beat on medium speed for 1-2 minutes, until the mixture is light in texture and the ingredients are well incorporated.  Beat in the egg and vanilla.  

With the mixture on low speed, slowly add the flour and baking soda to the butter mixture, beating until smooth and homogenous.

Fold in the chocolate, almonds, and sea salt using a rubber spatula, being careful to evenly distribute them. 

Portion the dough out into 16 cookies, using a spring-loaded cookie scoop or a large spoon.  Place the cookies on baking sheets, lined with parchment and bake on the center rack for 10 minutes.  For even baking, rotate the pan halfway through the cooking time. 

Set the cookies on cooling racks while you prepare the chocolate peanut butter spread.  The cookies do not need to be completely cooled when you assemble the s'mores, but you do not want them to be too hot, otherwise the chocolate peanut butter spread will just slide off the surface. 

for the s’mores

- 1/2 cup smooth peanut butter

- 1/3 cup semi-sweet chocolate, roughly chopped

- 24 marshmallows 

In a small glass bowl, combine peanut butter and chocolate.  Microwave for thirty second increments, stirring after each, until the mixture is smooth.  Allow the mixture to sit at room temperature for 15-20 minutes, until it has thickened slightly.

Spread about 1 1/2 tablespoons of the chocolate peanut butter mixture unto the bottom of eight of the cooled cookies.  Top the remaining eight cookies (top-side down) with three marshmallows and place on a baking sheet.  Set the marshmallow-topped cookies under the broiler* of your oven and broil for 1-2 minutes, until the marshmallows are soft and well-toasted.  Be sure to keep an eye on your cookies so that the bottoms do not burn!  

Press the marshmallow halves against the chocolate peanut butter-coated cookies and serve immediately.  Enjoy! 

*You could forgo the broiler altogether and use a kitchen torch to toast your marshmallows, I just find sometimes that it does not melt the marshmallows all the way through.