no-churn chocolate chocolate chip cookie dough ice cream

The summer after I graduated from high school I worked in a small local ice cream shop.  The shop opened a month or two before I applied for the job and I’m pretty sure they were just desperate for anyone who was willing to learn how to make waffle cones and work minimum wage.

This No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream is smooth and creamy with chunks of cookie dough and puddles of melt-in-your-mouth chocolate.
This No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream is smooth and creamy with chunks of cookie dough and puddles of melt-in-your-mouth chocolate.

The building that housed the shop was originally a drive-through bank and hadn’t been remodeled to be anything else.  With the bank safe behind us, we used the drive-through window both to take orders from walk-up customers and serve ice cream.  I made waffle cones all day, served ice cream and worked the register all night.  My clothes and my hair constantly smelled like sweet waffle cones, which sounds great…for about a day.  It was a busy hot summer, especially the long summer nights that seemed to never end.

This No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream is smooth and creamy with chunks of cookie dough and puddles of melt-in-your-mouth chocolate.

Despite the waffle cone making, one perk of working in the ice cream shop was that we were encouraged to taste all of the flavors, in order to provide accurate descriptions and recommendations to customers.  Twist my arm.  The ice cream we sold was from a local creamery and was absolutely delicious.  They had a few interesting flavors unique to the creamery that were fun to sample and serve to customers.  To this day, their cookies and cream ice cream is one of my favorites, with a combined vanilla and chocolate ice cream base.

This No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream is smooth and creamy with chunks of cookie dough and puddles of melt-in-your-mouth chocolate.

Another favorite from that summer was the chocolate chocolate chip cookie dough ice cream.  Yup, chocolate chip cookie dough ice cream with a CHOCOLATE base!  With that as an inspiration, I used the no-churn ice cream making method from earlier this summer, made a chocolate ice cream base, some eggless cookie dough and added some extra chocolate shavings to ensure that every bite was absolutely delicious.  It worked fabulously, if I do say so myself.  The result is creamy chocolate ice cream with chunks of edible raw cookie dough and pieces of chocolate that stay frozen in the ice cream but melt into sweet puddles in your mouth with every bite.

This No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream is smooth and creamy with chunks of cookie dough and puddles of melt-in-your-mouth chocolate.

Often times chocolate chunks can get brittle or gritty in ice cream.  This is usually because chocolate chips have a stabilizing agent in them.  This helps them hold up in cookies or baked goods but proves problematic in frozen treats, as the stabilizer keeps the chocolate from melting in the ice cream or your mouth.  To remedy this problem and create smooth, melt-in-your-mouth-not-in-your-ice-cream chocolate, we melt the chocolate, spread it thin and freeze it.  The tempering process decreases the chocolate’s ability to harden and reduces the melting point, which allows the chocolate to freeze and harden in the cold ice cream but melt when it is engulfed in the warmth of your mouth*.  So long, gritty, tasteless ice cream chocolate!  We win this time!

This No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream is smooth and creamy with chunks of cookie dough and puddles of melt-in-your-mouth chocolate.

I love this no-churn chocolate chocolate chip cookie dough ice cream even more than the original inspiration from our local creamery, and the best part is that I can enjoy it in my own home without smelling like a sickeningly sweet waffle cone ;)

No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream

No-Churn Chocolate Chocolate Chip Ice Cream
2 cups cream, cold
1 (14-ounce) can sweetened condensed milk
3 ounces dark or bittersweet chocolate
6 tablespoons dark cocoa powder

Chocolate Chip Cookie Dough (eggless)
½ cup butter
½ cup brown sugar
¼ cup sugar
½ teaspoon salt
1 ½ teaspoons vanilla
1 cup flour
2 tablespoons milk
½ cup mini chocolate chips

Make the Chocolate Chip Cookie Dough
In the bowl of an electric mixer, cream together butter and sugars until fluffy and light in color. Add salt, vanilla and flour and mix until the dough begins to form (it might be crumbly). Add the milk and mix together. At this stage it will start to look less crumbly and more like a regular cookie dough. Stir in the mini chocolate chips with a spatula or spoon. Wrap the dough in plastic wrap and refrigerate until you are ready to break it into the ice cream before freezing.

Make the No-Churn Chocolate Chocolate Chip Ice Cream
Melt the chocolate over the stove or in the microwave. Place a piece of parchment or wax paper on a baking sheet and spread the melted chocolate into a thin layer across the paper. Place the tray in the freezer until the chocolate has hardened. Once hardened, chop the chocolate into pieces.

In a large bowl, whisk together the sweetened condensed milk and cocoa powder until fully combined.

Pour the cold cream in the bowl of an electric mixer and beat on medium-high speed until stiff peaks form. Fold the whipped cream in to the sweetened condensed milk mixture until the mixture is evenly combined (this will take a while and a lot of folding). Once everything is combined, fold in the chopped chocolate from the freezer.

Line a loaf pan with parchment paper and pour half of the ice cream mixture into the pan. Break the chilled cookie dough into pieces evenly across the layer of ice cream. Pour the remainder of the ice cream mixture into the pan and crumble the rest of the cookie dough on top. Lightly stir the ice cream to cover the cookie dough completely. Freeze for at least 6 hours or overnight.


*I’m not a culinary expert, but I did my research.  I learned about tempering chocolate for ice cream here.

link love

link love 7-24-2015


It seems like forever since there was a Friday link love!  My bad, sorry about that.  No worries though, we are back in action!

I have notice that I go through phases in my website viewing.  Some weeks I read a lot of news stories (spoiler: not this week), sometimes I look at a ton of cookie recipes, other weeks I’m all about cute t-shirts (stripes are obviously the best).  This week my website trend is room decor.  Don’t worry, that isn’t the theme of this link love post, just an observation.  I think my latest craze stems from staying in a beautifully decorate house in London and coming home to the jumble of suitcases, laundry and pictures that have fallen off of the wall (no, we still aren’t fully unpacked, yes we have to use command strips.  Don’t judge.)  I think a rug would be nice…another 100 square feet and some drywall would do the trick too.  I guess we’ll stick to the rug for now.

And now, drumroll please, we have links again!

First stop are the cutest skewered vegetable french macarons.  You read that correctly, veggies and macarons in the same sentence.  Adorable.

Next we have these mysterious letters to towns around the world.  I had to read a few before I understood (I still don’t know if I do) but once you read enough they are so funny.

This Charlotte, NC baker created UNC’s basketball stadium out of cake!!!!  So cool!  She even took us on a tour on her instagram.  Look at all of the little fans :)

Now that I have been baking and reading cooking blogs and articles for years I know which sites are reliable and which to avoid.  Sites and printed recipes like NY Times or Cook’s Illustrated are always reliable because of their intense recipe testing, but are test kitchens dying?  No, no, I hope not!

Have you seen this online shop?  Or this one?  I love them both.

Lastly, I recently started following a new blog, and while this blogger usually posts about outfits and fashion, her home tour is great too!  Lots of subtle monograms and budget versions of what look like high-end products.  Just the way I like it :)

So glad to spend my Friday with you!  Have a wonderful weekend!  I will be dreaming of rugs and drywall…


*None of these links are sponsored, they are just my unsolicited lovely opinions.

catching up: 4th of july


We are back!  If you follow along on Instagram or Facebook you have probably seen pictures from our trip to the UK over the past few weeks.  I’m excited to post even more pictures from our trip in the next few weeks in this space.  Now that we are back it is back to the grind and catch-up galore.  Catch-up on emails, messages, mail, everything we missed while we were out of the country.  I fully intended to write more blog posts while we were away but we were so busy every day that I never had the chance to do so.  I guess that’s how traveling goes though!

We left on Tuesday, July 7th and prior to that we spent 4th of July weekend in Georgia with Will’s family.  As I mentioned, there are a lot of traditions surrounding 4th of July in Georgia and we loved participating in all of them.  We cooked and ate ribs, low country boil, pico and treats all weekend, played many a game in the backyard and had fun with fireworks and sparklers when it got dark.  There was whiskey, wine and beer to go around and wonderful conversations to pair with the drinks.  It was both action packed and relaxing.  Here are a few shots from our weekend!

A fun 4th of July weekend with family!

The youngest cousins are always happy to have playmates and the adults don’t mind either. ;)

A fun 4th of July weekend with family!

We played wiffle ball, monkey-in-the-middle, catch, bocce ball and corn hole in the backyard.  If you wanted to play a game, there were always people to join in.  Corn hole was a highlight of the weekend, with some people learning how to play and some perfecting their skills.  No matter the outcome, everyone had fun during gameplay.

A fun 4th of July weekend with family!

A fun 4th of July weekend with family!


With a few of coaches and one tee ball player around, we all practiced our swing and stance at bat during the family wiffle ball game.

A fun 4th of July weekend with family!

A fun 4th of July weekend with family!

A fun 4th of July weekend with family!

It isn’t 4th of July without a few sparklers!  The poppers were another favorite among the younger kids.  They would open the box, turn it over and let the entire contents of the poppers box fall out, making a lot of pops at once.  One minor problem with that was that not all of the little pieces hit the ground hard enough with their one dump.  We ended up popping as we walked around for the rest of the night haha.

A fun 4th of July weekend with family!

A fun 4th of July weekend with family!

Usually after ribs on the 4th, it is time for low country boil on the 5th.  Since Independence Day fell on a Saturday this year, we changed the plan slightly and moved the normal schedule forward by a day so everyone would have time to get back home on the 5th.  According to another tradition, the men typically wear their Hawaiian shirts when cooking ribs, but with the shift in food schedule, the clothing uniform shifted too and they wore their lovely shirts while low country boil was a boilin’.  A corn husk beard is always a good addition.

4th of July-20


While 4th of July was never a special holiday I got excited about growing up, being a part of so many fun traditions and spending time with wonderful family has changed that.  Every year I now look forward to 4th of July in Georgia and all of the fun-filled memories that come with it.

cookbooks i love

Happy happy Friday!  I hope you have all had a marvelous week!  I’m sorry I have been so MIA this week, I have so much to share in the coming weeks.

This week I’m continuing my book wishlist from a few months ago, this week with some  cookbooks I love or would love to have.  Here we go!


1/ Food52 Genius Recipes (Kristen Miglore) – Will and I recently got this cookbook as a joint anniversary gift.  We have loved sharing a kitchen and trying new recipes together over the past year and we are so excited to try try some of these wonderful well-tested recipes!  Most of the dishes are savory with a chapter on sweets.  They all look so delicious.

2/ Seven Spoons (Tara O’Brady) – I have heard so many great things about this book.  A change from my other baking books, this book provides savory recipes as well.  It provides some great recipes for everyday or for a crowd, not to mention beautiful photos.

3/ Joy the Baker: Homemade Decadence (Joy Wilson) – Joy the Baker is one of my go-to food blogs.  I have been reading her recipes for years now and am so excited about her most recent cookbook.  I haven’t purchased it yet but I would absolutely love to have this one on my bookshelf and in my kitchen.

4/ Cookie Love (Mindy Segal, Kate Leahy) – Doesn’t this seem like the perfect book for “Cookie Girl?”  I think yes.  I would love to look through the pages and pages of cookie recipes from this acclaimed cookie book

5/ Cook’s Illustrated Baking Book (Editors of Cook’s Illustrated Magazine) – Will gave me this cookbook for Christmas and I immediately went through it and tagged every recipe I want to try.  There are a lot of tags.  Cook’s Illustrated does a great job of providing explanations for every ingredient and recipe. They describe anything that could go wrong, how to prevent failed baking adventures and how to remedy your treat if you don’t get the recipe quite right.  I LOVE this cookbook and would absolutely recommend it to anyone.

6/ Seriously Delish (Jessica Merchant) – This was another one of my Christmas gifts, this time from my brother (are you sensing a theme here?).  Jessica Merchant’s blog, How Sweet It Is, is one of my all-time favorite food blogs.  Like Joy the Baker, I read How Sweet It Is almost every day and love all of her recipes.  We have loved every recipe we have tried from her cookbook.

7/ Milk Bar Life (Christina Tosi) – Remember my birthday cake?  It was inspired by Momofuku Milk Bar birthday cake by Christina Tosi.  I don’t have her new cookbook but it looks absolutely amazing.  I would love to add this one to my repertoire and experiment with her creative recipes.

8/ The Four & Twenty Blackbirds Pie Book (Emily and Melissa Elsen) – I have a few go-to pie recipes.  They are all delicious but I think it would be fun to expand my pie-making skills with some of the recipes from this cookbook.  A good pie is such a great dessert to have on hand and this cookbook would be a great way to expand my pie horizons! :)

9/ Huckleberry (Zoe Nathan) – This book is beautiful.  Just look at that bread on the cover.  Huckleberry has received many wonderful reviews and looks delightful.  Filled with photos and recipes for treats and breads, it would be a great cookbook to expand my yeast skills and push me to bake items outside of my normal realm.


*All opinions in this post are my own.  I have not been compensated by any of these authors or cookbook distributor (wouldn’t that be awesome though?).  I merely like to provide my personal opinion on wonderful cookbooks that you should absolutely try.

link love

link love 7-10-2015


Happy Friday, everyone! I can’t wait to update you on our adventures in the coming weeks!  Until then, enjoy these links from the week.

This Instagrammer combines fashion styling and food – amazing.  You should follow her.

These photos of texture are so unique and great.  Some of those colors are wonderful too.

Ever wonder why our childhood memories disappear?  This is so interesting and reminds me of the scene in Inside Out when the “workers” are forgetting the faded memories.  Leave it to an animated movie to help me understand more about the human brain.

I totally relate to this one.  First we say sorry too much, now it is proven that women say “just” more than men and more than we should.  I know I do it.  I know I need to stop.  Sometimes it is hard but that’s why this article exists.  Girl power – we can stop the j-word!

If we could actually improve society in such meaningful ways, why aren’t we trying harder?

Is this a struggle for everyone else?  Because it totally is for me.  I will load the dishwasher but I hate emptying it.  It really isn’t a terrible task once I start but it is so daunting when that blue “clean” light is on that I end up washing individual dishes in order to avoid emptying the dishwasher.  Silly.


dc with the locals


A few weekends ago I visited some college roommates in DC.  After we graduated we spread out but a few from our group are living in DC.  Most of us hadn’t seen each other in a year so there was a lot of catching up and a lot of change in all of our post-grad lives. It was kind of an impromptu trip but turned out to be a great weekend of memories.  Hot memories.

A beautiful weekend roaming DC with friends

We visited during the 100 degree days and walking around the city was not a cool activity.  Well worth it though.  We visited Eastern Market to see the produce, art and the small permanent used bookstore.  (A few of us made a pit stop again later that evening for the most delicious gelato too.  So good!)

A beautiful weekend roaming DC with friends

One of my friends works at an urban farm in DC and I loved learning about how many farms there are inside the city!

A beautiful weekend roaming DC with friends A beautiful weekend roaming DC with friends

We trekked around the city, walking everywhere we could in the short time we were there.  We stuck mostly to local activities and cute residential neighborhoods, making a brief detour around the Library of Congress, Supreme Court building and the back of the capitol, which is currently under construction.

A beautiful weekend roaming DC with friends A beautiful weekend roaming DC with friends A beautiful weekend roaming DC with friends A beautiful weekend roaming DC with friends A beautiful weekend roaming DC with friends

We visited Union Market, a favorite of our local friends.  DC is one of my favorite cities and it was great to walk around some new places with locals and see sights and markets I wouldn’t normally see.  From college to alums, we are still pretty good at sharing rooms ;)  Love you, friends!

A beautiful weekend roaming DC with friends

no-churn lemon gingersnap ice cream

At 550 square feet, our apartment is very small.  It might be about right for an NYC apartment…we don’t live in NYC.

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

Our parents have been great about letting us store extra appliances, dishes and clothes at their houses when we don’t have room (thanks, Mom, Dad, Donna and Robert!). One of the extra kitchen tools we would love to keep in our apartment is our ice cream maker.  We received it for a wedding present and were so excited to use it, especially in the hot summer months. Unfortunately, with the little storage space we have and the infrequency with which we use it year round, it is one of the appliances that didn’t quite find a living place in our apartment (have no fear, it resides at my parents house for our future use).

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

With summer now in full force and our apartment sans ice cream maker, I wanted to find a way to make ice cream without the churning process. My requirements: no icy bits; the end product must be as smooth as if we actually used the machine or bought it from the store. The result was a magnificent success.

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

The ice cream has a vanilla base. Lemon juice and zest give it a fresh, slightly citrusy flavor and the gingersnap bits add a great texture and zip to the flavor. The pairing is delicious and the texture is melt-in-your-mouth smooth. Success achieved!

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

The best part about this ice cream, beside the mouthwatering flavor, is that it was SO easy! Only a few ingredients, a quick mix and a few hours in the freezer and you have an incredible dessert that leaves everyone wanting seconds.

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

Don’t you just want to eat that tub with the largest spoon you can find? I do.

This no-churn lemon gingersnap ice cream is refreshing, delicious and so easy!

Throw this together and in little time with little effort you will be enjoying some no-churn lemon gingersnap ice cream goodness!


No-Churn Lemon Gingersnap Ice Cream

Zest of 1 medium lemon
Juice of 1 medium lemon (2-4 tablespoons)
1 14-ounce can sweetened condensed milk
2 ¼ cups heavy cream, cold
1 cup gingersnap cookies, crushed

Line a loaf pan with parchment paper (skip this if you have a freezer container that you want to use).

In the bowl of an electric mixer whip the cream on high speed until it is the texture of whipped cream and stiff peaks form.

In a large bowl, mix the sweetened condensed milk, lemon juice and lemon zest together. Fold the whipped cream into the sweetened condensed milk mixture. Keep folding, from bottom to top and around the edges every now and then, until fully combined. This might take a few minutes. Once the whipped cream is fully incorporated fold in the gingersnap bits.

Pour the mixture into your prepared loaf pan or freezer container. Use a spatula to even out the top. Freeze for 6 hours or overnight.

Adapted from Martha Stewart

outer banks

A few weekends ago Will and I took a trip to the Outer Banks to celebrate our anniversary. We spent part of the car trip trying to name all of the counties we drove through in sequential order.  Nerds?  Maybe, but we thought it was fun :)

When we woke up on Saturday morning the sky was overcast and we were worried that the rain week we had in Chapel Hill the week before had followed us to the beach.  After a walk on the beach and some breakfast the sky cleared up and the sun broke through.  From then on it was the perfect weather – 70s and sunny.  Warm, but not sweltering.

We went crabbing, walked around the Currituck lighthouse and made it to Jockey’s Ridge on our last day there.





Jockey’s Ridge is a huge sand dune – the largest in the eastern US.  When you stand at the top of the dunes you can see both the ocean and the sound, one on either side.  One of the most fun things to do at the state park is to jump down the dunes.  They are so tall that you feel like you are flying for a few seconds when you first jump, before you land softly into the sand below.  A lot of people also enjoy hang gliding from the top and landing at the very bottom.  Climbing up the dunes, with sand as far as you can see, it seems like you are in a desert.  It is so different from the beach you walked on a few minutes before.






That is Will wayyyyyy off in the distance.



We walked down the opposite side of the dunes and made it to the Currituck Sound.  The water is shallow for a long while, and unlike the ocean there are no waves, so it was easy to wade out really far.



Until next time, OBX!  We loved it!

homemade honey graham cracker and whiskey marshmallow s’mores

When I think of 4th of July, I think of ribs, fireworks and Georgia.

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

When I was growing up, my family never had any strict 4th of July traditions. Sometimes we were on vacation, sometimes we stayed home and searched for a fireworks show, sometimes we just had brunch while listening to patriotic Aaron Copland music and a reading of the Constitution. When Will and I had been dating for a few years, he brought me to his family’s 4th of July celebration in Georgia. Their family traditions include cooking ribs for hours on the grill, making homemade ice cream, running around in the backyard with cousins, fireworks, sparklers and whiskey.  Don’t worry, the last few don’t go together, but after a fun day in the sun most of the family likes to relax with a cold glass of ginger ale with whiskey, or whiskey with a splash of ginger ale, depending on who you ask.

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

To me, Independence Day always seems like the pinnacle of the summer.  S’mores and bonfires are such a great treat and activity for summer and fall.  So, what could be a better dessert for the upcoming holiday weekend than one that combines s’mores and whiskey and cookies and chocolate?

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

I’m so excited to share these with you!  Homemade honey graham cracker and whiskey marshmallow s’mores are perfect for your 4th of July cookout!  These marshmallows have just enough whiskey in them to stand out, but not so much that you don’t want to eat them on their own. When paired with chocolate, the combination is a match made in campfire heaven.  For a 4th of July treat, I used Trader Joe’s’ “Fireworks Chocolate” – dark chocolate with a hint of chili and pop rocks embedded in the bar for a fun popping surprise when the chocolate melts in your mouth and the pop rocks do their thing.

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

To give the graham crackers their distinct flavor I used a mixture of whole wheat and all-purpose flours.  Whole wheat flour means they are healthy, right?  So eating them for breakfast is acceptable?  Good.

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

If you are looking for a great treat to make with your family and friends this 4th of July, these whiskey s’mores are a great step up from the normal s’more and will excite everyone with their complex but still simple flavor and ingredient combination.

Happy holiday week! I’m already excited about our trip!

Honey Graham Crackers
2 cups all-purpose flour
½ cup plus 2 tablespoons whole wheat flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
¾ teaspoon sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and chilled
1/3 honey
5 tablespoons milk (full-fat is better)
2 tablespoons vanilla

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla. Add the honey mixture to the flour mixture and pulse on and off a few times or mix on low just until the dough comes together. It will be soft and very sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it and chill in the refrigerator or freezer until firm, about 2 hours or overnight.

After the dough has chilled, spread a layer of flour onto the work surface and roll the stiff dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so sprinkle flour on it and the rolling pin as necessary. Trim the edges of the rectangle. Cut 2-3 inch squares out of the dough.

Place the crackers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. You may need to reroll any of the scraps (this is easier if you squish them together, chill, then roll and cut again).  Alternately, you could just eat them ;) I won’t tell.

Preheat the oven to 350 degrees F.

Bake for 10 to 20 minutes, until browned, rotating the sheets halfway through to ensure even baking.  The cooking time depends on how big you cut them and how crunchy you like your graham crackers.  The longer you bake them the crunchier they will be after they cool.  I cut my crackers into about 2 1/2 inch squares and 10 minutes in the oven gave me golden, soft crackers while 15 minutes made crisp, crunchy crackers.  Check them throughout the process to make sure they don’t burn.

Whiskey (or Bourbon) Marshmallows
3 1/2 envelopes unflavored gelatin
½ cup cold whiskey (or bourbon, your preference)
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
2 large egg whites
1 tablespoon vanilla extract

Coat a 9 x 13 baking pan with non-stick spray. Set aside.

In the bowl of your electric mixer fitted with a whisk attachment, pour ½ cup cold water and 3 ½ packs of gelatin. Let the gelatin sit while you beat the egg whites and make the sugar mixture.

In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites until stiff peaks form. Transfer to a bowl and set aside.

In a medium pot combine the sugar, bourbon, corn syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn up the heat to medium and let the sugar come to a boil. Watch it to make sure it does not overflow. Let it boil for 8-12 minutes, until it reaches 240 degrees F (measure with a candy thermometer, or just set a timer). The mixture will appear to be a light brown color – have no fear, the marshmallows will still be white (or at least off-white).

Once mixture is at 240 degrees F, turn off the heat. With the mixer on low speed, gently pour it into the mixer over the gelatin. Once all of the sugar has been added, turn the mixer to high and beat for 6-8 minutes. The mixture will grow in size and become white, fluffy and sticky. About 3-4 minutes in, add the stiff egg whites and the vanilla extract. Beat until just combined.

Pour marshmallow mix into the prepared 9 x 13 pan. It will super sticky and you will not be able to get it all out of the bowl. Scrape out as much as you can, then spray a spatula with non-stick spray and smooth. Dust the top of the marshmallows with powdered sugar and let sit to firm up for 3-5 hours. Once firm, you can turn the pan upside down on a cutting board to release marshmallow rectangle and cut into pieces of whatever shapes and sizes you like, or cut them directly in the pan.

With the graham crackers, marshmallows (preferably toasted) and some chocolate, assemble the s’mores how you like them best (more chocolate is always acceptable) and enjoy!

Graham crackers slightly adapted from Smitten Kitchen.  Marshmallows slightly adapted from How Sweet Eats.

These delicious homemade honey graham cracker and whiskey marshmallow s'mores are perfect for your 4th of July cookout!

link love

It’s FriYAY!

Link love 6-26-2015


I’m off to celebrate some great friends getting married this weekend – enjoy these links of the week!

This tumblr is hilarious.  Why did McCall’s patterns look the same for so long?

So, J. Crew is struggling.  Bring back the basics!  But also, thanks for being trendy?  There are aspects of both I love but man, they were great in the hayday.  The scary thing is that I definitely still have that Holiday 2012 catalogue.  It was a good one.

The women’s world cup is in full swing!  Are you keeping up?  Here’s your interactive guide.

I often don’t get enough sleep and I almost never get the recommended amount.  This guy puts that in perspective.  Is that worth it?  No.  Catch some more zzzs.

The Supreme Court of the United States made some huge rulings this week.

Yesterday, they ruled that the Affordable Care Act is law (here is your guide to the case and the decisions).  Today they ruled that same-sex marriage is legal in all 50 states.   In his speech after the ruling, Obama said, “this morning the Supreme Court recognized that the Constitution guarantees marriage equality, in doing so, they’ve reaffirmed that all Americans are entitled to the equal protection of the law, that all people should be treated equally regardless of who they are or who they love.”

So much history making in one week!  Go SCOTUS, go!

Have a wonderful weekend!

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