Whether relaxing by the lake or celebrating a graduation, these desserts will bring summer flavors to the table.
Check out next Saturday’s Northwoods Cooks for more delicious summertime desserts.
Oven Smore’s Dip dinneratthezoo.com
1 bag milk chocolate chips that melt well such as Ghiradelli or Guittard
graham crackers, cookies and fruit for serving
Preheat the oven to 350 degrees F. Pour the chocolate chips into an 8 or 9 inch skillet.
Bake for 3 to 4 minutes or until chocolate is melted.
Arrange the marshmallows over the top of the chocolate chips. Bake for 2 to 3 minutes or until marshmallows are browned.
Serve immediately with graham crackers, cookies and fruit for dipping.
Giant S’mores Stuffed Skillet Cookie
2 sticks (1 cup) salted butter, at room temperature
1/2 cup dark brown sugar (use 3/4 cup for a sweeter cookie)
2 large eggs, at room temperature
4 squares graham crackers broken into bite-size pieces
2 Hershey Chocolate Bars broken into pieces
1-2 oz. semi-sweet or dark chocolate chunks (optional)
1 pinch flaky sea salt (optional)
Preheat the oven to 350 degrees. Lightly butter a 10- to 12-inch, oven-safe skillet. In a large mixing bowl, beat together the butter, brown sugar and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Stir in the chocolate chips.
Spread 1/3 of the dough into the bottom of the prepared skillet. Arrange the graham crackers over the dough, then add the marshmallows, and Hershey's pieces. Add the remaining cookie dough, gently spreading the dough over the marshmallows and chocolate. It's OK if not all the dough covers the mallows.
Transfer the skillet to the oven and bake for 20-22 minutes for an extra doughy center or 22-25 minutes for a more set cookie. Remove from the oven, let cool for 3-5 minutes. Sprinkle with sea salt (if desired). Top with ice cream if desired.
1/4 cup light brown sugar, lightly packed
1-1/2 tsp. pure vanilla extract
1/2 cup light brown sugar, lightly packed
1 stick butter cut into 1/2 -inch cubes
Ice cream or whipped cream for serving (optional)
Preheat the oven to 375 degrees. In a large bowl, make the filling by mixing the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and 1/2 teaspoon salt. Transfer to a 2-quart baking dish or 9-inch pie dish.
In a medium bowl, make the crumble by whisking flour, brown sugar, lemon zest, baking powder and 1/2 teaspoon salt.
Use fingers to work the butter into the flour mixture, flattening the pieces and continuing until the mixture is crumbly. Stir in almonds. Sprinkle crumble topping on top of the blueberries.
Place the dish on a rimmed baking sheet and bake until the crumble topping is golden brown and crisp and the berries are bubbling and thick, 30 to 35 minutes. Cool for 30 minutes. Serve warm with ice cream or whipped cream if desired.
Whether relaxing by the lake or celebrating a graduation, these desserts will bring summer flavors to the table.
Check out next Saturday’s Northwoods Cooks for more delicious summertime desserts.
Giant S’mores Stuffed Skillet Cookie
2 sticks (1 cup) salted butter, at room temperature
1/2 cup dark brown sugar (use 3/4 cup for a sweeter cookie)
2 large eggs, at room temperature
4 squares graham crackers broken into bite-size pieces
2 Hershey Chocolate Bars broken into pieces
1-2 oz. semi-sweet or dark chocolate chunks (optional)
1 pinch flaky sea salt (optional)
Preheat the oven to 350 degrees. Lightly butter a 10- to 12-inch, oven-safe skillet. In a large mixing bowl, beat together the butter, brown sugar and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Stir in the chocolate chips.
Spread 1/3 of the dough into the bottom of the prepared skillet. Arrange the graham crackers over the dough, then add the marshmallows, and Hershey's pieces. Add the remaining cookie dough, gently spreading the dough over the marshmallows and chocolate. It's OK if not all the dough covers the mallows.
Transfer the skillet to the oven and bake for 20-22 minutes for an extra doughy center or 22-25 minutes for a more set cookie. Remove from the oven, let cool for 3-5 minutes. Sprinkle with sea salt (if desired). Top with ice cream if desired.
1/4 cup light brown sugar, lightly packed
1-1/2 tsp. pure vanilla extract
1/2 cup light brown sugar, lightly packed
1 stick butter cut into 1/2 -inch cubes
Ice cream or whipped cream for serving (optional)
Preheat the oven to 375 degrees. In a large bowl, make the filling by mixing the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and 1/2 teaspoon salt. Transfer to a 2-quart baking dish or 9-inch pie dish.
In a medium bowl, make the crumble by whisking flour, brown sugar, lemon zest, baking powder and 1/2 teaspoon salt.
Use fingers to work the butter into the flour mixture, flattening the pieces and continuing until the mixture is crumbly. Stir in almonds. Sprinkle crumble topping on top of the blueberries.
Place the dish on a rimmed baking sheet and bake until the crumble topping is golden brown and crisp and the berries are bubbling and thick, 30 to 35 minutes. Cool for 30 minutes. Serve warm with ice cream or whipped cream if desired.
Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.