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Recipe: Ultimate Campfire Skillet S’mores

Recipe: Ultimate Campfire Skillet S’mores

Ingredients

11 oz (1 bag) semi-sweet chocolate chips
11 oz (1 bag) butterscotch chips
7 oz shredded, sweetened coconut
cup half and half
10 oz (1 bag) marshmallows
graham crackers for serving

Directions

Over the Campfire

Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.

Over the Grill

Preheat the grill to medium high and follow the directions above.

Baked in the Oven

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.

~ Marla Meridith

Recipe: Campfire Skillet S’mores Dip

Recipe: Campfire Skillet S’mores Dip

Ingredients

2 tbsp unsalted butter
20 oz chocolate bars broken into pieces or chocolate chips, milk, semi sweet or a combo
cup heavy cream
10 oz (1 bag) large marshmallows
graham crackers for serving

Directions

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven.

Place the chocolate into the skillet. Drizzle the cream over the top. Bake for 6-8 minutes or until the marshmallows are golden brown.

Remove the skillet from the oven and serve hot with the graham crackers for dipping. *be careful around the hot skillet

~ Marla Meridith

Recipe: Chocolate Chip Banana Bread Scones

Recipe: Chocolate Chip Banana Bread Scones

Ingredients

3 ¼ cups whole wheat pastry flour
cup pure maple syrup
2 ½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp baking soda
½ tsp salt
¾ cup cold unsalted butter, cut into pieces
cup buttermilk
2 tsp pure vanilla extract
2 ripe bananas, mashed
¾ cup mini semi-sweet chocolate chips

Directions

Preheat oven to 425 degrees F with the rack in the middle.

In a large bowl, whisk together flour, baking powder, soda, salt and cinnamon until combined. Add butter and using a food processor mix together until the butter forms coarse little crumbs.

Add in maple syrup, buttermilk, vanilla extract and bananas. Mix until a dough forms and comes together.

Remove the dough from the processor bowl and place on a clean, floured work surface. Flour you hands and fold in the chocolate chips.

Pat the dough into a large circle and cut into 6 or 8 wedges.

Place scones on a baking sheet and bake for 10-12 minutes.

~ Marla Meridith

Recipe: Skillet Brownie with Maple Whipped Cream

This easy & delicious Skillet Brownie with Maple Whipped Cream recipe is great for any kind of entertaining, potluck parties or any time you want a sweet chocolatey treat!

10-12 servings

–skillet brownie
6 ounces semi-sweet chocolate chips
4 tbsp unsalted butter, cut into cubes
1/2 cup vegetable or coconut oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/3 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp fine sea salt
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 tsp instant coffee granules
–maple whipped cream
1 pint cold heavy whipping cream
1/3 cup pure maple syrup

Pre heat the oven to 350 degrees F˚ with the rack in the upper third. Lightly butter a 10 inch cast iron skillet. Set aside.
Using a double boiler or place a medium medium bowl over a pot with 1 1/2 inch simmering water. Melt the chocolate chips with the butter and oil. Mix until melted and combined.
Remove the bowl from the heat and mix in both sugars. The mixture will be grainy and that’s OK. Let sit to cool 10-15 minutes.
In a medium bowl whisk together the flour, baking powder and salt, set aside.
Mix the eggs one at a time into the chocolate mixture until well combined. Mix in the vanilla and coffee.
Add the flour mixture into the chocolate mixture, mix until just incorporated. Don’t over mix.
Pour the brownie batter into the prepared skillet, smooth out the top with a spatula.
Bake for 30-33 minutes or until a toothpick comes out virtually crumb free.
Let the brownie cool completely before serving. Add whipped cream to the top when ready to serve.
–whipped cream
While the brownie is baking make the whipped cream. Pour the cold cream into the bowl of a stand mixer. Using the whisk attachment, whisk on low speed until the cream starts to thicken. Add the maple syrup, continue to whisk on medium, then high speed as the cream thickens. Continue until you have stiff peaks the total time will be about 5-6 minutes. Whisk in additional maple syrup if you want it sweeter. Store in the fridge until ready to use.

~ Marla Meridith

Recipe: No-Bake Strawberry Icebox Cake

No-Bake Strawberry Icebox Cake recipe is great for summer entertaining!

8-10 servings

2 pounds fresh strawberries
2 pints cold heavy whipping cream
1/3-1/2 cup powdered sugar
1 box (14 ounces) graham crackers or gingersnaps
Topping: chocolate syrup, shave chocolate, sprinkles or chocolate candies (I used Milk Duds)

Clean & pat dry strawberries. Save a few beauties for the topping. Slice the strawberries thin.
Whip the cream in a mixer with whisk attachment. Start on low & increase the speed as the cream thickens. Add the sugar to taste.
Use a platter or a baking dish & start to layer your cake. Start with a few dollops of whipped cream to anchor the cake. Then make 4 layers starting with the graham crackers, whipped cream then strawberries. Add more whipped cream for glue. Repeat this process. Final layer should be whipped cream. Garnish with whole strawberries & chocolate.
Refrigerate for at least 4 hours or overnight so cookies can soften.
Serve immediately.

~ Marla Meridith

Recipe: Chocolate Covered Watermelon Popsicles

These Chocolate Covered Watermelon Popsicles and great for summer parties! Healthier pops that are cooling and delicious!

12 pops

1/2 ripe, juicy watermelon
1 bag chocolate chips: white, milk or dark
2 teaspoons virgin coconut oil (to keep chocolate smooth)
popsicle sticks

Cut watermelon into triangle slices about 1/2-3/4 inch thick. Carefully pierce with popsicle sticks. Freeze until firm, a few hours to overnight.
Melt chocolate & coconut oil in the microwave for 2 minutes. Stir well. You can also melt it on the stove top in a double boiler.
Line a sheet pan with wax paper. Dip frozen watermelon pops in chocolate, let extra drip off. Then dip in sprinkles. Serve immediately or place back in the freezer until ready to serve. You can store these in an airtight container, in the freezer for a few weeks.

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

We love this Mini Chocolate Cheesecakes recipe for Valentine’s Day and anytime you want to tell someone you love them with a chocolate sweet treat!

12 mini cheesecakes

–for the crust
1 cup ginger snap crumbs
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
pinch of salt
–for the filling
16 oz. cream cheese, room temperature
2 large eggs, whites and yolks separated at room temperature
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
dash of granulated sugar
–for the topping
1 bag (11.5 ounce) semi-sweet, milk or white chocolate chips
fresh strawberries
spinkles
–you will also need
standard sized cupcake liners

Preheat the oven to 375˚ F with the rack in the middle.
In the bowl of a food processor pulse the ginger snaps, melted butter, brown sugar and salt until you have a fine crumb. Place the cupcake liners in a standard sized 12 part cupcake/muffin tin and press equal amounts of the cookie mixture into the bottom of each cupcake liner until it is all used up. Bake for 8 minutes. Reduce the oven temperature to 350˚. Let the cookie crust cool a bit while you work on the batter.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese, sugar, cocoa powder, salt and vanilla extract. Beat in the yolks one at a time. Make sure the mixture is well combined, transfer to a large clean bowl. Clean the bowl of the mixer.
With the stand mixer, whip the egg whites with the whisk attachment until you have soft peaks. Add the extra dash of granulated sugar. Continue to whisk for another 30 seconds.
Fold the egg whites gently into the cream cheese mixture with a spatula. The batter should be smooth and it will thin out.
Evenly divide the batter into the 12 cupcake liners until they are just about full. Bake for 20 minutes, remove from the oven and let stand at room temperature for 15 minutes. The filling will collapse a bit while the cheesecakes rest. Place the cheesecakes in the refrigerator to chill for 1-2 hours.
After the cheesecakes have cooled, melt the chocolate chips in a double boiler or carefully in the microwave.
Drizzle some chocolate onto the top of a cheesecake, while the chocolate is melty place a chocolate dipped strawberry on top. Continue with this process until you have covered and strawberried every cheesecake. Gently place some sprinkles over the tops if desired while the chocolate is still warm. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Candy Corn Brownies

16-24 brownies

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs, whisked
3/4 cup unsweetened cocoa powder
1 cup unbleached AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup candy corn
Super Sexy Chocolate Frosting (link in notes)

Heat oven to 350°F with the rack in the middle. Grease a 13x9x2 baking pan.
Melt butter on the stove top or in the microwave.
Combine the melted butter in a medium bowl with the sugar and vanilla.
Add the eggs, incorporate well. Add the cocoa, mix well. add the flour, baking powder and salt. Combine well.
Pour the batter into the prepared pan.
Bake 30-35 minutes or until center is not jiggly and the sides pull away from the pan.
Cool brownies completly in the pan on a wire rack. Cut brownies into the size you want them and layer on the Super Sexy Chocolate Frosting & more candy corn.

Get the recipe for Super Sexy Chocolate Frosting here: https://newmm2019.wpengine.com/super-sexy-chocolate-frosting-recipe/

~ Marla Meridith

Recipe: Super Sexy Chocolate Frosting

The ultimate Chocolate Frosting recipe. This velvety buttercream is great for all of your cakes, cupcakes and maybe even better licked from a spoon!

2 cups of frosting

1 1/2 cups (3 sticks) unsalted butter, softened
5 cups powdered sugar
1 cup unsweetened cocoa powder
2-3 teaspoons of vanilla
1 teaspoon ground cinnamon
2 teaspoons instant coffee or espresso
1/2 cup milk (add more if needed)
1/4 teaspoon salt

In the bowl of a stand mixer beat the butter until it is light and fluffy. Add the sugar, combine well. Add the cocoa powder, vanilla, cinnamon, and espresso, beat again. Slowly add the milk in a few additions and continue to beat until frosting is light and fluffy. Add more or less milk according to your preference and how thick you want the buttercream.
Tip: Buttercream to thin? Add more powdered sugar one tablespoon at a time. Is it too thick? Add more milk one tablespoon at a time.

~ Marla Meridith

Recipe: Peanut Butter Chocolate Chip Swirl Brownies

When you have a craving for chocolate and peanut butter then you have to satisfy it asap with these brownies!

16 servings

–Peanut Butter Batter
3/4 cup natural smooth peanut butter
2/3 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/8 tsp salt
–Brownie Batter
4 ounces semi sweet chocolate, roughly chopped
1/2 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2/3 cup unbleached all-purpose flour
–Topping
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Spray an 8-inch baking pan with cooking spray and line with parchment paper.
Make the peanut butter batter: If the natural peanut butter is too firm, soften if for 30 seconds in the microwave or until it’s easier to work with. In a bowl combine the peanut butter, sugar, egg, vanilla and salt.
Make the brownie batter: Fill a saucepan with 1 inch of water. Bring it to a boil, then turn off the heat. Place a heat resistant bowl over the top but not touching the water (you are making a bain marie) If you have a double boiler use that. Melt the chocolate with the butter. Whisk in the sugar, eggs, vanilla and salt. Stir in the flour with a spatula or wooded spoon until well combined.
*You can also melt the chocolate in the microwave in 30 second increments. Stir between each burst.
Assemble brownies: Spread roughly 1/3 of the chocolate batter onto the bottom of the prepared baking pan. Place big spoonful dollops of the peanut butter batter over the top. In between the dollops, place the rest of the brownie batter. With a spatula or the back of a spoon, smooth out and swirl the top of the batter.
Sprinkle the chocolate chips and peanut butter chips over the top. Gently press them in just a bit so they stick.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Remove from the oven and cool in the pan. Slice and serve.
Store the brownies in an airtight container at room temperature, the refrigerator or for longer term in the freezer.

This recipe is adapted from the fabulous Smitten Kitchen.

~ Marla Meridith

Dairy-Free Chocolate Cookies

We love these Dairy-Free Chocolate Cookies & promise you won’t miss the dairy at all!

65 small cookies

1 cup canola oil
1 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
3 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Pre heat the oven with the racks in the middle. Prepare three baking sheets with parchment paper.
In the bowl of a stand mixer, beat together both sugars, eggs and vanilla on low until smooth.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
Add the dry mixture into the wet, beat on low speed until well combined.
With your hands, form the cookie dough into 1 inch balls. Place on the baking sheet about 1 inch apart. Slightly flatten each ball with your palm.
Bake for 8-9 minutes. Cool for a few minutes on the racks then transfer to wire racks.

~ Marla Meridith

Recipe: Brigadeiros {Brazilian Fudge Balls}

These delicious Brigadeiros couldn’t be easier to throw together. Have kids of any age join you in the kitchen to make these traditional Brazilian fudge balls. Chocolate lovers, you will be smitten with this recipe.

18-20 brigadeiros

14-ounce can sweetened condensed milk
3 tbsp unsweetened cocoa powder
1 tbsp butter
–toppings
sprinkles
cocoa powder
coconut flake
chopped nuts

In a saucepan combine the condensed milk, cocoa powder and butter. Cook over medium-low heat, whisking continuously for 15 minutes.
Let the mixture cool to room temperature.
Pour the toppings into small bowls.
Scoop out spoonfuls of the fudge and with clean hands roll into 1 inch balls.
Dip the balls in the toppings and press them in with your fingers.
Store any extra brigadeiros in an airtight container.

~ Marla Meridith