Fruit S'mores

Strawberry S'mores

Okay, so this isn't exactly revolutionary, but I thought since it has become a family favorite, it was worth mentioning. This is a quick and easy treat that I like to put together when I'm short on time and need something sweet to eat. Basically, you add slices of fruit inside a s'more and voila ... you've got fruit s'mores. Just pop them in the microwave for a few seconds and you're done.


Banana S'mores

You can really get creative with flavors: just run wild with it. Other fruits you can try are raspberries, blueberries, apples, cherries, pineapples, pears, apricots and shredded coconut. You can also spread some strawberry jam, lemon curd, orange marmalade, nutella, peanut butter, Sunbutter or almond butter on the graham cracker for another layer of flavor.


Orange S'mores

Fruit S'mores
allergy note: contains wheat and dairy

graham crackers (plain, cinnamon or chocolate)
chocolate bar or chocolate chips (milk, dark, semi-sweet or white chocolate)
marshmallows (regular or mini)
slices of fruit (see suggestions above)
jam or nut butter (optional)

Line a microwave-safe plate with graham cracker squares. On each graham cracker, place some chocolate and marshmallows. Microwave for 15 to 20 seconds or until the marshmallows begin to puff. Place slices of fruit on top of the soft marshmallows then cover with another graham cracker square (if you want, you can spread jam or nut butter on the graham cracker before placing it on top).

Food Network Challenge: Last Cake Standing

Pastry chef Elisa Strauss of Confetti Cakes
(Photo courtesy of Food Network)

Everyone, set your DVRs to record. The Super Bowl of cake competitions is finally here! Watch your favorite all-star pastry chefs compete in an extreme four-round cake competition. This is gonna be GOOD! I can't wait to watch this.

Thank you Food Network for sharing this press release and photo with me :-)

UPDATE (3/29/09): To watch video footage of The Last Cake Standing and other Food Network Challenges, please visit the Food Network Challenge page.

‘FOOD NETWORK CHALLENGE’ CHAMPS BATTLE FOR TOP CAKE TITLE

Special Four-Week Stunt “Food Network Challenge: Last Cake Standing” Premieres April 5^th at 8pm ET/PT

NEW YORK – March 5^,, 2009 – Since 2005, Food Network Challenge has captivated viewers with exciting food battles from around the country. Now in it’s first-ever elimination-style competition, Food Network Challenge: Last Cake Standing, six Challenge all-stars vie for the title of “Best Cake Artist in America.” Premiering Sunday, April 5^th at 8pm ET/PT, the series throws the pastry chefs into a grueling four-round cake competition. The Challenge alumni will be thrown a number of difficult tasks, from creating one-of-a-kind wedding creations to undergoing a 24-hour cake-making marathon. Each week the judges eliminate one cake artist, and the winner takes home the biggest prize in Challenge history: $50,000! Challenge emcee Keegan Gerhard serves as host and notable pastry chef Patrick Coston and famed cake designer Kerry Vincent lead the judging panel.

“Last Cake Standing super- charges our popular Food Network Challenge series to make it the toughest, longest, most extreme cake competition ever,” said Bob Tuschman, Senior Vice President, Programming and Production. “Viewers will be amazed, not just at the brilliant creations, but at the fierceness of the competition. Who knew cake decorating was an extreme sport?"

The six Challenge all-stars are: Michelle Bommarito (Ferndale, MI), Courtney Clark (Ann Arbor, MI), Mary Maher (Chicago, IL), James Rosselle (Los Angeles, CA), Elisa Strauss (New York, NY), and Bronwen Weber (Dallas, TX). Food Network Challenge: Last Cake Standing was shot in Denver, CO.

Episodes include:

Episode 1 - Premiering Sunday, April 5^th at 8pm ET/PT

In the premiere of Food Network Challenge: Last Cake Standing, six enthusiastic Challenge all-stars receive their first task: illustrate one aspect of their lives through cake! The action-packed competition begins with surprise instructions to move into their kitchens and immediately start creating their signature cakes. At the elimination ceremony, a curveball shocks the competitors when they, instead of the judges, are told to eliminate the first cake artist.

Episode 2 - Premiering Sunday, April 12^th at 8pm ET/PT

The five remaining competitors take a field trip to Denver’s City Hall where they embark upon an exciting, but complicated challenge: create a top-notch wedding cake in only eight hours. The competitors serve as wedding ceremony witnesses and consult with the newlyweds before completing impromptu cake sketches. The judges reveal the next elimination and the winning cake is served at the reception that very night.

Episode 3 - Premiering Sunday, April 19^th at 8pm ET/PT

The competition heats up when the four remaining competitors design over-the-top cakes based on an original superhero, decked out with extreme elements like moveable parts and fireworks. Hours before the competition, they are divided into teams and required to combine their cake designs. The winning team advances to the finale, and the losing duo faces off in an intense, 30-minute “cake-off” to determine who will move on and who will go up in smoke!

Episode 4 - Premiering Sunday, April 26^th at 8pm ET/PT

The final three competitors endure a 24-hour cake-making marathon – the longest competition in Challenge history! The finalists create a unique five-foot birthday cake for a set of sextuplets. Upon completion, they must transport their cakes 20 miles to the birthday party. Strategy, endurance and skills are tested and one talented cake artist is finally crowned the winner!

SunButter Cookie Candy

Here's another peanut-free treat for my peanut-free son. I took Paula Deen's recipe for Georgia Cookie Candy and replaced the peanut butter with sunflower seed butter. On a previous post, I mentioned how delighted I was when I discovered SunButter at my local grocery store. I recently found it at my neighborhood Target store as well. This is truly a perfect alternative to peanut butter and unlike other products I've used, Sunbutter is made in a peanut-free facility. If you don't have any nut allergies, you might want to experiment and try this recipe with almond butter or cashew butter (Clotilde from Chocolate and Zucchini has a quick and easy recipe for cashew butter that's worth trying).

I made a few adjustments to the original recipe. I actually prefer using whole graham crackers and breaking them into little pieces rather than using graham cracker crumbs. I also added sunflower seeds into the melted chocolate to give it an interesting texture. Have fun with this recipe. Instead of graham crackers, why not try some cookies or dry cereal, maybe add some dried fruit, mini marshmallows or chocolate chips.

These candies are so incredibly easy to make. I can whip these up quickly and keep them in the fridge for whenever I need a sweet treat for my son (and for me too). You can also cut them into bite-size pieces and place them in a beautiful candy box for a nice homemade gift to give someone.


Roasted sunflower seeds

SunButter Cookie Candy
Recipe adapted from Paula Deen's Georgia Cookie Candy
Allergy note: contains dairy and wheat ingredients

1 cup (2 sticks) butter or margarine, softened
1 cup SunButter sunflower seed butter
1 cup roasted sunflower seeds
3 cups confectioners' sugar, sifted
2 cups graham crackers pieces
1/4 tsp salt
1 1/2 cups semisweet chocolate chips

Line a 13 by 9 by 2-inch pan with foil. Set aside.

Using the paddle attachment in a stand mixer, combine the butter, SunButter, 1/2 cup sunflower seeds, confectioner's sugar, graham cracker pieces and salt into a mixing bowl. If you don't have a stand mixer, you can mix it by hand. Mix until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Mix in the remaining 1/2 cup of sunflower seeds. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

There's a bun in my oven

I'm thrilled to announce that my husband and I are expecting our second child this summer. It's been a long, emotional road leading to this point and I can't even begin to express how grateful and blessed I am to be carrying this baby. I had a difficult pregnancy the first time around, so I'm gonna be smart and take it easy this time. Which means I'm not gonna be baking as much as I'd like.

I'm gonna keep blogging, just not as often as before. Of course, things will slow down once the little one arrives. Maybe I'll venture into more no-bake desserts or quick and easy treats; basically anything that cuts my prep time in half so I'm not on my feet so much. I've also got some desserts from days past that I didn't get a chance to post, so I finally have the time to sit down and write about them as well.

Thank you for taking the time to read my blog and trying out my recipes. I love hearing from all of you and checking out your blogs. I do read your e-mails and I try my best to reply to them as quickly as possible.

Thank you again for your support and have fun making desserts!

Rianne from Art of Dessert