Toasted S’mores Treats

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baking, cereal, chocolate, easy, graham, marshmallows, recipe, s'mores, treats

I do realize that it’s technically fall and that most people probably associate s’mores with summer. However, have you been to south Texas in the summer? Come visit me then and we’ll see how you feel about toasting marshmallows around a fire when it’s still in the 90s at night. :) This is why I think of s’mores as more of a rest-of-the-year, AKA the Other Season, kind of treat.

I thought of these while in New York and unable to bake. Perhaps absence makes the mind grow cleverer? Evidently I have an issue with s’mores things that use un-toasted marshmallows (you should, too!), which is possibly how the idea came about.

Wordless Wednesday: Hot and Cold

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Down Under Bakery, flat white, ice cream, Momofuku Milk Bar, New York

Flat white at DUB Pies, Brooklyn, NY.

Blueberry Miso and Cereal Milk softserve with Cornflake Crumble at Momofuku Milk Bar East Village, New York, NY.

(I haven’t been back to New York since this summer, but seem to keep finding photos to share…)

AFBA Harvest Potluck at Springdale Farm

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AFBA, Austin Food Blogger Alliance, East Austin, potluck, Springdale Farm

This past weekend I went to a potluck organized by the Austin Food Bloggers Alliance at Springdale Farm, which is literally less than two miles from where I live (and it’s gorgeous!). This wasn’t just a potluck for the heck of it; AFBA is putting together a community cookbook and this provided a chance for everyone to test and taste all of the recipes. Fun, huh?

There were also several photographers from the group taking cookbook-worthy photos of the food. The kitchen in that house was a food blogger’s dream!

Wordless Wednesday: Waiting

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Brooklyn, subway

Guava Manchego Empanadas

Tags

appetizer, baking, brunch, cheese, empanadas, guava, jelly, manchego, savory, sweet, vegetarian

If you ever find yourself in San Antonio, you should really go to the Pearl Brewery, located just north of downtown. Built in the late 1800s with brewing operations ceasing in 2001, a great revitalization effort over the past several years has brought in shops, restaurants, and even a new branch of the Culinary Institute of America.

Probably my favorite place there is the CIA Bakery Cafe which offers items such as coffee, tea, artisanal bread, sandwiches, and stunning pastries. I almost always have to get one of their guava manchego empanadas. Now made with puff pastry, they were originally made with more traditional empanada dough, which I actually preferred. The amount of filling has varied a bit, but it’s always a good ratio between the guava and manchego flavors.