Tryazon: Sterno S’mores Maker for Indoors and Outdoors Use #SmoresMaker

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I’m all for DIY cooking ways and what not better way to bring some fun, by being able to create S’mores at home. The weather is bad? No problem, as this Sterno S’mores Maker has no limitations. You can make S’mores it indoors, outdoors and at any hour. Yup, party any time and this is not just limited to giving kids smiles, you can even make “Gourmet S’mores” that are easy and even make it less messy. No longer do you have to try to hold the candy bar piece, you can literally make a chocolate bark topping that stays……yes, stays put on top of your graham piece.

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The S’mores Maker is brought to you by Sterno Products, the company that has been bringing heat to campers and the like for decades. They have created a nice line of products and kits, which make not only Summer funner, but you are not limited by the seasons when entertaining.

The kit includes:

  • 2 Roasting Forks
  • 1 Roasting Safety Screen for even roasting and protection from flame
  • 2 integrated S’mores Making Stations for an easy and clean way to make s’mores
  • Includes 1 can of Sterno S’mores Heat™ (also available for purchase separately)

I decided to make chocolate barks and all you do is make a ganache and/or melt chocolate and add toppings. Ganaches, use Heavy Cream and produce a more velvety texture and by using a 75% ratio of chocolate to 25% cream, the product firms up enough to not fall off the graham or cookie of your choice. You can also melt chocolate on low heat and then simply smear the chocolate on one part of the cookie, add your toppings and you are now pre-making S’mores!  When guests arrive, half the work is completed. I also find this controls messes. Nuts, coconut shavings and so forth can get sloppy when you are building the Ultimate S’mores sandwich. This way of building S’mores makes sure the tables and floors do not suffer from runaway toppings!

The toppings are endless and you can satisfy any picky eater by using these easy tricks:

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Now, this is how the set up looks and it took me an hour to pre-make all the cookies.  I had guests coming as I made them and my chocolate chip mini cookies were eaten up, but you can use more than just graham.  Even Shortbread minis!

 

The Sterno S’mores Maker heats evenly no matter the size of marshmallow.  Hey, I was worried the Giant ones (found at Aldi’s) would not heat up and melt in the center, they did and with ease.  The normal size ones that look like miniatures compared to the gigantic ones, those I purchased at Trader Joe’s.

 

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Verdict:

I was super excited and started purchasing ingredients before the maker even arrived.  Then it arrived!! It was beautiful and easy to assemble, meaning none was needed.  The red portion (holder) is dishwasher safe and because you can by the cans again and again, this means having a S’mores party is endless.  We will be trying more creations in the future and I can’t wait.  This is a must buy and at $35.16 currently at Amazon, it’s perfect for 4th of July or really anytime.  Make your own fun and creations.  The refill fuel cans retail for $6.99 and that is for two cans!  Each can lasts for about 45 minutes.  It’s a cinch to clean up and everyone had a blast.

 

Connect with Sterno and checkout the S’mores Maker at:

 

I received the above product(s) free of charge from Sterno and Tryazon. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

 

Dick Taylor Craft Handmade Chocolate and French Silk Pie Review and Recipe #DickTaylorChocolate

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Every once in a while, you run into a product that is a game changer. Someone who ups the bar so high that you don’t know who or if it can ever be topped. I really try to reserve some labels for a truly superlative product. Dick Taylor’s Craft Chocolate hits every metric for me to call it “The Very Best”. Nothing I’ve ever had before can even come close. It’s in a league all it’s own. I’ll go over why below, and even add a recipe that, should you have the willpower to not devour the chocolate immediately, will be dynamite.

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Chocolate in the United States has been done a great disservice. What was once an American icon, Hershey’s, can be held partly accountable for the woeful state of chocolate confections in this country. Because if you’ve only had Hershey’s, you’ve not had chocolate. Craftsmen like Dustin Taylor and Adam Dick are looking to right a terrible wrong with their small-batch craft Dick Taylor chocolates. With a hands-on approach that takes up to a month or more, it starts with selecting only the finest fair-trade raw cacao, all the way up to the pouring of this molten magic into it’s molds. You’ve not lived until you’ve treated yourself to a piece of Dick Taylor Craft Chocolate. The vintage machinery used belie the dedication and skill inherent to this labor of love, because one would think to make the best chocolate, you’d need the latest and greatest in automation and innovation. The craftspeople at Dick Taylor chocolates scoff at the notion, and impart a love and devotion to being the best that I could only strive for. Heart will take you far, it seems.

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The list of ingredients for the 72% Madagascar, Sambirano is so simple it’s almost as if they left out a step on purpose to keep anyone else from finding the secret to a truly superior chocolate. Ready?

Organic cacao and organic cane sugar.

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That’s it. No emulsifiers, no fillers, no chemicals, no artificial gunk, no waxes. The flavor envelopes your mouth immediately, with no harsh bitterness, no oily or overly creamy mouth feel, no grit. Impossibly smooth from first bite to final swallow, you almost never want the experience to end. There’s nothing else like it. It was almost transcendent. Our bars of Green & Blacks now sit in the pantry, lonely and wanting. The Guittard Dark baking chips that were my baking cabinet queens have been kicked to the curb. I’m fully and completely in love with Dick Taylor’s Craft lovelies. I mean, they even look exquisite. We were so fortunate that the weather was in our favor when the box arrived, as I’ve have been inconsolable to have had this chocolate adulterated by the heat. There’s 5 different types of “dark” chocolate with cacao percentages from 72% up to 76%, as well as 4 specialty flavors (Fleur de Sel?! You had me at “chocolate”, you devil!), drinking chocolate, and even a Father’s Day Gift Collection! Should I gift one to hubby despite not being a father? Hmm… At any rate, there’s truly something for everybody there!

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Located to our north in Eureka, CA, we have a standing invitation to tour their facility should we ever find ourselves in the neighborhood. I don’t know if I’d trust my self (or hubby) to not grab everything we could carry and run cackling like madmen out the doors at first opportunity, probably to the tune of “I’ve got a golden ticket”. There’s thankfully an authorized retailer just a short ways away, but I’m not sure if my diet thinks this is a good thing. We finished the first bar in 5 minutes after the first nibbles, and we just don’t do that in this house. Chances are, there’s someone to sell you a bar locally. And if not, they do sell direct from the website, shipped to your door.

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Not since the mythical Willy Wonka has there been something so magical available to eat. Nothing you’ve had comes close. Be forewarned, after you’ve had Dick Taylor Craft Chocolate, nothing will ever come close again. You’ll be spoiled for all time, chasing a chocolate dragon until your end of days. Do it anyways. It’s sooooo worth it.

Connect with Dick Taylor Craft Chocolates at:

 

 

Dick Taylor Craft Chocolate French Silk Pie:

With Summer here and the weather finally warming up for us, I wanted to bring back a classic but a goodie.  A good pudding always allows you taste the honest chocolate notes.  With Dick Taylor’s Madagascar, Sambirano 72%, I found it to be like the perfect espresso without the bitterness.  A good chocolate will not add oils or large amount of sugars, so neither shall I.  My Husband has always loved this pie but disliked what time has done to it.  It went from a way to showcase a fine chocolate bar and having a cold pie on a hot day, which hits you perfectly like a car ride (of course top down) with a chocolate shake in hand.  We now get ready-made puddings out of a box and the custard pudding below is good and rich enough to eat by the spoonful!  Say goodbye to eating desserts out of the box and treat you and yours with real pudding made like other, with Dick Taylor Craft Chocolate.  If I could only find a way to transfer the design of their bars onto this pie…….life would be perfect.  I swear they should sell stamps of their bar’s imprint and of course paired with chocolate scented ink 🙂 Enjoy!

Lets Begin……

Filling (Custard Pudding)-

  • 1/3 cup of Sugar
  • 1 1/2 cups of Whole Milk (at room temperature)
  • 1/8 cup of Corn Starch
  • 1/8 teaspoon of Kosher Salt
  • 2 Egg Yolks (at room temperature)
  • 5 1/4 ounces of Dick Taylor’s Dark Chocolate of your choice
  • 1/8 cup of Cocoa Powder (unsweetened)
  • 1/2 of teaspoon of Cocoa Powder (reserved as you sprinkle it on the crust before adding the filling)
  • 1 1/2 teaspoons of Vanilla extract
  • 1 tablespoon of Butter (salted and used KerryGold)
  • 1 Pre-baked Pie Crust (search my recipes if you need one or you can use whatever recipe you desire)

You Start by pre-baking a pie crust.  The crust has to be fully cooked and cooled before you begin making the pudding for the pie.  Below is my crust, and I use a butter and shortening recipe.  I won’t judge if you even get a ready made pie crust, just as long as you make the pudding and you can just skip the crust and serve the pudding in cups with a graham cracker to dunk with!

Now, comes puddin’ time!  You first start by combining the dry ingredients.  This is the corn starch, sugar and salt.  I combine them in a bowl, whisk and then they go into the pot you wish to make your pudding in.  I use a non-stick for that added no stick insurance they have.  Next, combine the milk and the 2 egg yolks.  I use the same measuring cup I use for the milk and just whisk and set aside.  You then measure out your chocolate (break up bars **sniffle**), and you need 5 1/4 ounces.  If you go over, it produces a thicker product but trust me this is pudding that is as thick as it is and rich.  Add the 1/8 cup of Cocoa Powder to the same bowl you have your chocolate in.  If you opted to make this a pie, add the 1/2 teaspoon and dust the bottom of your pie crust with it.

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Now comes the cooking process.  Combine the milk and egg mixture to the sugar, salt and corn starch mix.  Combine with a whisk and turn the stove’s burner on low.  Keep mixing, whisking (get those edges too!) and continue whisking.  You can set the burner to a low-medium setting if you are a heavy whisker at this point and the mixture will begin to show small air bubbles around the 3 minute mark.  You will feel some heat on you knuckles from the steam but keep at it.  After all, we’re burning calories here!  As you whisk, you will feel at the 5 minute mark (if not sooner), the mixture getting thicker and thicker and when it truly bubbles, just before it boils, off the heat it comes.  Turn off the burner and add the chocolate to your custard, along with the Vanilla.  You got pudding!

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Then add the tablespoon of butter.  Now, you have a glistening and rich pudding.  Heaven!

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Now, pour the pudding into the pie shell or if making pudding cups, you can pour into a container to cool (uncovered).  Once cooled, you can then add a cover to not have a choco-smelling fridge, but then that’s not a bad thing either.

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You allow the pie (or pudding bowl) to cool on the counter for an hour and then into the fridge it goes (uncovered).  I let it cool about 3 hours to avoid that condensation you can get if you covered it.  After the 3 hour mark, I then cover the pie (or pudding bowl).  I allow the pie to cool over night and yes, it tortures my loved ones.  I figure they can salivate while it’s cooling and you really get the pie to settle and this is why that 1/2 teaspoon of Cocoa is added.  Any wetness gets absorbed and there is no sliding around from the filling when cut.  Now, topping time!

I have made several topping from whipped cream with mascarpone cheese to salted caramel.  This time I made edible fun-fetti.  It’s a sugar cookie batter but why use white sugar when you can add color!

Fun-Fetti/Confetti Cookie Crumb Topping:

  • 4 Tablespoons of Unsalted Butter (cold)
  • 3/4 cup of All-Purpose Flour
  • 1 Tablespoon of Multi-Colored Sugar Crystals
  • A Dash of salt
  • A Sprinkling of Multi-Colored Sugar Crystals

Set Oven at 375 degrees and begin incorporating (cutting with fork or I use my hands) the butter and flour.  It’s cold and you want to create crumb with about pea sized crumbles.  Add a dash of salt (if wanted) and the 1 tablespoon of the sugar crystals.  Mix until incorporated and in it goes into the preheated oven for about 10 minutes.  When the 7 minute mark comes, add a sprinkle of the sugar if you want extra shimmer.  Then back it goes for the last 3 minutes of cooking.  You want the crumble set but not browned because it takes away from the appearance.

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Take out cooled Pie.

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Add whipped topping and Fun-fetti/Confetti topping and done………..well, you can do more and this is why I never decorate the entire pie!  You can also add red, white and blue sugar crystals for a 4th of July theme to the confetti crumble.

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You can opt for a Fleur de Sel Caramel topping with crushed Pistachios…….

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Or, you want it all!

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And, if you’re feeling nifty and want Fleur de Sel Topping with Maldon Salt Crystals (of course, Hubby fought me on not leaving the Fun-fetti out)……the possibilities are endless!

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Enjoy!

I received the above product(s) free of charge from Dick Taylor Craft Chocolate.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Tryazon: Gourmet du Village Dipping Party #Review #GourmetDuVillage

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Tryazon has been very good to me and when I got to host the Gourmet du Village party…..I even did a happy dance. I love to cook and try new food companies and Gourmet du Village has a site where you can get happily lost looking at everything and your mind, plus tummy will be making a list of all the things you want to try. I spent one late evening looking around and it turned into me going to bed late because I just love everything Gourmet du Village has to offer.  In my book, I call that doing research 🙂 .

You don’t need to host a party to enjoy Gourmet du Village’s products and kitchen essentials. You have items that come in all quantities and even a single person can easily purchase what they want and need, without having to purchase in bulk. I always keep that in mind as it’s usually just Hubby and I at home. Gourmet du Village satisfies your savory tooth by offering dips, mixes, cheese toppings, to potato chips that are not like what you buy at the usual supermarkets. Got a sweet tooth? They have chocolates to candies, dessert toppings and more! You will love the bakers they sent because I love not only using but collecting articles of this kind that tend to not only bake great foods, but they sort of find a way to bake memories into them too. I can pick-up a baker and clearly think back to a time I made such and such, for this event and what a great memory of the people that were there. It’s nice when things serve more than a purpose than cooking with them, so join me while I share a little of our Memorial Day weekend with you!

The Dips:

Let’s start with the dips.  Each dip has a beautiful illustration of the kind of dip it holds.  I love the pictures and artwork so much, I kept the front cover of each dip packet and decorated the back of my pantry and the cabinet that holds my baking dishes with them.  I told you I collected bakers and the such!  The dips are easy to make and most require dairy products like cream cheese, mayo, to sour cream.  What is needed to complete the dip varies by type, like the artichoke one requires the vegetable in can form but what I like best, are what I call “off-road” uses.  Using products beyond what they were made for and Gourmet du Village provides just for that to happen.  They not only give you ideas but I was able to create a stuffed scallop cake using the Gourmet du Village Crab mix.  I simply took homemade country bread and used it as a base for my stuffing.  I added Bay scallops and scooped them into gorgeous shells.  It makes the plating look expensive but Bay scallops are those smaller ones that are also called “baby scallops”.  They sell at a lower price point and you get the scallop craving satisfied and pay less.  A little parsley and chive topping and you are done.  It was so simple just using the entire seasoning packet from Gourmet du Village and it provided a full amount of flavor that kicks out any bay seasoning that comes out of a shaker any day!  Flavorful and not salty is what I look for and that is what you get with these dips packet.

Retail Price Point: $3.99 each but you do save when you purchase more and they have trios to collections.

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The Bakers:

Gourmet du Village has beautiful bakers that are perfect for Brie to any cheese that plays well with melting.  You can use those grilled cheeses for added texture and flavor to even blends.  The bakers I received are a beautiful Cranberry red and easy to wash and clean after use.  I love adding these to my collection and the larger size does not limit me as much when it comes to serving and uses like my previous bakers. I got my hands on a beautifully aged Manchego cheese and you bet I added it to the Brie.  These dishes allow your guests to add what they want and make it their own way and that is sure to please everyone on any day.  The bakers also come with recipes, so it’s a great value.  They are oven and dishwasher safe too!

Retail Price Point: $19.99 per baker and you have gorgeous colors to choose from.

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The Chips:

Next, comes the chips for the dips.  These babies are just simple russet potatoes and some salt.  Simple foods make for the best eats!  The chip has heft where it can withstand dipping without breaking.  I found myself munching on these on their own and because they are not salty, the don’t interfere or ruin the flavor of anything you combine them with.  As odd as it may sound, we also enjoyed the “real tater” taste.  These are real slices and not just a mash of potatoes to resemble a chip.  The crunch of the potato is just as you desire and they are not oily.  Many of the kettle type chips are an oily mess that even if they are natural, who wants pools of oil?  Gourmet du Village makes a chip that is not ordinary and very crave-able.

Retail Price Point: $4.00 per 5 ounce bag

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This was not only an enjoyable an event but a time to spend with those we care.  Friends enjoyed the food, Gourmet du Village made it simple to create and everyone was left with a full and satisfied tummy.  Good memories and make your own by visiting Gourmet du Village and seeing what catches your eye.  You won’t be disappointed! Also, save while you are there and that just makes the deal even sweeter.

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Connect with Gourmet du Village at:

I received the above product(s) free of charge from Tryazon and Gourmet du Village. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

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