Toasted Marshmallow Milkshakes

It is still in the 40's in Chicago these days as we approach May 2014.
But like everyone else I am craving sun, warmth and getting outside.
C'mon it's Easter for crying out loud and we are all wearing parkas.

Well, no use yammering.
I decided to begin looking at summer flavors.
And Bobby Flay's 'Burgers, Fries, and Shakes' had just the answer for anyone and any college student with hankering for summer, milkshakes and the great outdoors:

Toasted Marshmallow Milkshake!

This is one delicious, decadent recipe that is made in minutes and will have you believing that you are sitting next to the campfire.  And it's the easiest fool-proof way to make perfect toasted marshmallows at home.  If you love vanilla, stick with pure toasted marshmallow flavors, but I used chocolate instead, drizzled a little melted chocolate and crumbled some grahams to turn this into a drinkable s'more shake!  You'll see.

Equipment:
Nutri-Bullet / Magic-Bullet (or other blender)
Oven (with Broil setting)
Cookie sheet
Parchment Paper
PAM Spray

Ingredients:
(1 serving)
9 large marshmallows, toasted, gooey, and warm
1/4 cup whole milk
1 Tbls whipping cream (optional)
1 3/4 cups packed chocolate ice cream

Instructions:
1. Wash your hands.
2. Line your cookie sheet with parchment paper and spray lightly with PAM spray.

3. Set your oven to 'BROIL' and set oven rack in middle.
4. Layer your marshmallows in single layer.

5. Place in oven for 20-30 secs until golden brown. DO NOT WALK AWAY!
6. WATCH THIS VERY CLOSELY--LITERALLY TAKES SECONDS!

7. Remove the sheet and turn each marshmallow and broil for another 10-20 secs until golden brown.

8. Combine milk, (cream), ice cream and 7-8 marshmallows into your blender cup.

9. Pulse for 30-45 secs.

10. Pour into your glass and top it off with marshmallow, chocolate sauce and grahams. Or be vanilla!

11. SUMMER IS COMING. Be prepared.

Twice Baked Candied Sweet Potatoes

November is all about Thanksgiving--pumpkin pie, green beans, stuffing, turkey, sweet potato casserole--but sometimes you just can't wait until the end of the month to get a taste, right? And why should you wait when there's a simple recipe around that?

If you are craving Thanksgiving flavors, or you are hosting Thanksgiving dinner yourself, try this simple version of sweet potato casserole.  Jon loves twice-baked potatoes, and he likes sweet potato casserole with little marshmallows--makes sense that he'd like this.

Equipment:

Baking sheet, lined with foil or pyrex dish

Mixing bowl

Fork, for mashing

Spoon, for scooping

Functioning oven or microwave

Ingredients:

2 Sweet Potatoes (depending if you have company or not)

2 tsp butter, 

2 Tbls Marshmallow Fluff, optional

2/3 cup of Little marshmallows

Brown Sugar, light or dark

Nuts, optional

Instructions:

1. Wash your hands and the potatoes.

2. Preheat oven 325F degrees. (You can use a microwave, if time is an issue)

3. Puncture potatoes with a fork several times.

4. Bake in the oven for 1 to 1 1/2 hours, or use the microwave for 8-10 minutes, until potatoes tender. 

5. Once potatoes cool, slice them lengthwise in half and scoop out the flesh.

6. Combine the potato flesh, butter, and salt by mashing with a fork in a mixing bowl.

7. Add Marshmallow Fluff and combine. (Skip it if you prefer less sweet or are cutting costs)

8. Scoop the mixture into each of the potato halves.

9. Sprinkle with cinnamon sugar and/or brown sugar

10. Bake uncovered x 15-20 minutes.

11. Add little marshmallows and bake another 5 minutes, until soft and slightly browned.