Want to Have S’more of These Porg S’mores

Want to Have S’more of These Porg S’mores

S’mores always remind me of summers spent camping out under the stars, but I could honestly eat that perfect combination of gooey marshmallow and melted chocolate all year! I brought back my homemade porg marshmallows to show you how to turn them into an un-porg-etably delicious treat.

Homemade marshmallows can seem intimidating at first, but the secret to getting them smooth and the right shape is just a little water. Once you get the first few piped the rest of your batch will be a breeze! Add chocolate and your favorite graham crackers, and you’ll definitely want s’more of these cute s’mores!

 

Ingredients:

Condiments

  • 1 tbsp Corn syrup, light

Baking & Spices

  • 1/4 cup Cornstarch
  • 1 Icing fitted with a, Black small
  • 1 Orange and grey/silver sanding sugar
  • 1/2 cup Powdered sugar
  • 1 Pinch Salt
  • 12 Squares of chocolate
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1 Vegetable oil

Snacks

  • 12 Chocolate graham crackers

Desserts

  • 1/4 cup Candy melts, orange
  • 1 Candy thermometer
  • 1 envelope Gelatin, unflavored
  • 24 Nonpareils, black jumbo

Liquids

  • 1 3 + 1/4 cup cold water

Other

  • Cardstock
  • Piping bags
  • 1/2 ” round piping tip
  • Large, round piping tip
  • Scissors
  • Toothpicks
  • Small zip-top bags

 

Helpful Tip

All cutting should be done by an adult.

Directions

1. Download, print, and cut out porg template.

2. Melt the orange candy melts by heating in the microwave in 30-second intervals at 50% power until smooth, stirring between each set. You can add a teaspoon of vegetable oil if they are lumpy once completely melted.

3. Place the porg template under a piece of wax paper, and use a toothpick to draw the feet with the orange melts. Set aside to harden.

4. Prep your sanding sugars by placing a little of the orange, and a little of the grey sugars into separate small zip-top bags. Cut a tiny corner off of each and set aside.

5. Prep 2 piping bags by fitting one with a large round tip, and the other with a 1/2″ round tip. Lay a piece of wax paper over a baking sheet. Combine the marshmallow coating ingredients in a bowl, and lightly sift the powder over the wax paper. Set aside.

6. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.

7. In a small saucepan, combine the sugar, 1/4 cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves. Then turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240° F on a candy thermometer.

8. With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.

9. Transfer the marshmallow to the 2 prepared piping bags. You can place the porg template underneath the wax paper, on your baking sheet that you’ve prepared with coating powder, as a guide.

10. Using the bag with the 1/2″ tip, pipe a large circle for the body, and then a smaller one on top for the head. Use the other piping bag fitted with the smaller round tip to make the wings. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before the marshmallow begins to set, so only pipe 2 at a time, and then add the decorations.

11. To decorate, start with the orange sugar, and carefully pour it in a pattern that replicates the look of the porgs. Then pour the grey sugar over the wings, edges of the body, and top of the head of each porg.

12. Add a nonpareil to each side of the face for the eyes, placing them just over the orange sugar, and then place 2 of the candy melt feet at the bottom.

13. Allow the marshmallows to set, uncovered, for at least 7 hours, or overnight before adding the decorating icing.

14. Use decorating icing to pipe the mouths and nostrils onto the porgs. Carefully unpeel the marshmallows from your baking sheet. You can lightly coat any sticky areas with the marshmallow coating mixture.

15. When you are ready to turn them into s’mores, break your graham crackers in half. Place 1 half on a plate and top it with a porg. Heat in the microwave for 5-7 seconds, then add the chocolate square and the other half of your graham cracker. (Extra marshmallows can be stored in an airtight container for up to a month.)

 

 

Want to Have S’more of These Porg S’mores
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Want to Have S’more of These Porg S’mores
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Condiments
Baking & Spices
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Desserts
Liquids
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Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
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Carne Asada Fries
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Ingredients
FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
FOR SERVING
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Sweetheart Cupcakes

Sweetheart Cupcakes

Instead of just plain white cupcakes, I took it a step further and made them special. You can change the colors for any holiday. Shades of green for St. Patrick’s Day, pastel colors for Easter, red white and blue for the 4th of July. You get the picture.

Ingredients

Original recipe yields 24 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.

  • Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.

  • Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.

  • Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.

  • Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.

  • Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Cook’s Note:

Top cupcakes with your favorite frosting. I used Sturdy Whipped Cream Frosting from this site.

Nutrition Facts

120 calories; protein 1.4g; carbohydrates 16.6g; fat 5.3g; sodium 148.7mg. Full Nutrition
Sweetheart Cupcakes
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Autumn Cobb Salad

Autumn Cobb Salad

Autumn Cobb Salad

Roasted squash, crunchy apples and dried cherries add seasonal freshness to this autumnal cobb salad, dressed in a spiced apple cider vinaigrette and topped with candied walnuts.

It’s that time of year where I’m either straddling the urge to pull out my chunky sweaters and hunker down with ooey gooey comfort food, or dig in my heels and cling to the straggling bounty of summer and all the freshness it holds.

Your comments, clicks and likes overwhelmingly say you’re in the same camp I am. Long live the salad! So at your request, I present a fall-inspired leafy beauty that will con any non-salad eater into giving the greens a go with the tease of chicken, bacon and eggs and more.

 

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This started out as a simple salad. And then as things tend to go in my world, it quickly escalated to a full blow affair.

Butternut squash? Sure! But let’s add acorn squash too just to be sure.

Crisp apples sliced so thin you can eat 4 or 9 at a time? You bet. But lets add even more bite with crunchy nips of celery ribs. I’ve been consumed with celery lately. I never expected that!

Romaine lettuce as our bed? Sounds good, but let’s pile onto the plushness with arugula and radicchio, too.

Bacon? Eggs? Avocado, chicken and cheese? Of course they’re all there because they’re Cobb classic.

But just for fun let’s toss in some sweetness with dried cherries and candied walnuts. I mean, who doesn’t like a little dessert with their salad?

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About the Recipe

Don’t be afeared of the length of this grocery list. This salad is a true mix and match, making best of what’s in the fridge to pull from the depths of the crisper and moving along accordingly.

Got corn? Zucchini? Pears or peaches? Any of these flavor makers would pair swimmingly with what we have going on here.

I made up for the sheer number of flavors by drizzling this salad with a simple 3-ingredient dressing that just happens to echo my favorite flavor of fall. Spiced apple cider!

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There’s a bit of roasting to do and of course there’s chopping. But really this salad comes together fast.

The most sensitive part of this recipe is when preparing the candied walnuts, and so long as you don’t leave the room to go change the laundry and then get side tracked when you quickly look up to see if Mercury is in retrograde because all of your electronics are going full-on spastic and stroking out, you should be in good shape.

Not that I’d know anything about that. (Sadly, my iMac’s hard drive and I do. Always back up your files people!)

This salad is a meal preppers dream.

Nearly all of the ingredients for this salad can be prepared at once and assembled as your week progresses. Roast your squash and chop your cheese and celery. Hard boiled eggs can be cooked, cooled and peeled. Cook and dice your chicken, fry the bacon and candy that nut. Then simply bag individual portions and toss together with your already chopped and portioned salad greens when ready to eat. The only last minute additions will be slicing your apple and avo.

I originally made this for lunch, and then we had it for dinner too. It’s the salad that just keeps on giving. And man, how I like that.

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If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter and Facebook with #savvynana.

 
Autumn Cobb Salad
Roasted squash, crunchy apples and dried cherries add seasonal freshness to traditional Cobb salad ingredients dressed in a spiced apple cider vinaigrette and topped with candied walnuts.
 
 
 
    • 1/2 acorn squash seeded and peeled then cut into 3/4-inch pieces
    • 1/2 small butternut squash seeded and peeled then cut into 1/2-inch pieces
    • 1 tablespoon olive oil or vegetable oil
    • kosher salt and freshly ground black pepper
    • 2 tablespoons light brown sugar
    • 1 cup walnut halves
    • 1/2 cup vegetable oil
    • 1/3 cup spiced apple cider
    • 2 teaspoons Dijon mustard
    • 6 cups mixed salad greens such as romaine, radicchio and arugula
    • 4 sliced cooked bacon chopped
    • 3 hard boiled eggs sliced
    • 1 baked chicken breast chopped
    • 1 stalk celery chopped
    • 1 avocado peeled and pitted then thinly sliced
    • 1 apple such as Gala or honey crisp cored and thinly sliced
    • 3/4 cup white cheddar cheese chopped
    • 1/2 cup dried cherries

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the acorn squash on one side of a baking sheet lined with aluminum foil and the butternut squash on the other side of the baking sheet. Drizzle with olive oil or vegetable oil and season with kosher salt and freshly ground black pepper. Roast for 20-25 minutes or until the squash is tender. Let cool completely.
  3. Meanwhile, stir together 1 1/2 tablespoons water and the brown sugar in a non-stick pan and bring to a boil. Cook until the mixture slightly thickens then add the walnuts and cook for about 3-5 minutes or until the sauce reduces and the nuts become fragrant. Transfer to a piece of parchment paper and sprinkle with kosher salt. Separate the nuts with a fork and cool.
  4. In a small jar, combine the vegetable oil, spiced apple cider, Dijon mustard and season with kosher salt and pepper. Shake the jar until well combined and emulsified. Taste for seasoning and add more apple cider to taste.
  5. In a large bowl, add the salad greens. Top with rows of bacon, hard boiled egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries and candied walnuts. Drizzle with the vinaigrette and serve.

 

Autumn Cobb Salad | foodiecrush.com #recipes #dressing #apples #easy #healthy #butternutsquash #chicken #harvest

Thanks for stopping by, and you know what they say, “Get in the kitchen and cook something good!”


Grilled Cheeseburgers

Grilled Cheeseburgers

Level: Easy

Total: 25 min

Active: 25 min

Yield: 6

Ingredients

2 1/2 pounds ground beef

Kosher salt and freshly ground black pepper

Vegetable oil, for the grill grates and buns

6 slices American or Cheddar cheese

 

6 seeded hamburger buns, split

Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving

Directions

1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.

2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.


Grilled Cheeseburgers
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Grilled Cheeseburgers
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