Kid Snacks – The Salted Table

Marshmallowy Cornflake Treats

It makes me laugh when I think about some of the silly things my sister and I ate for dessert as kids. Prepare yourself, because this is pure unadulterated truth. When I was in my youth, I used to enjoy heating up fudge rounds in the microwave until the filling was slightly runny, and then I would proceed to drizzle it with milk. At first scrape of that gooey rich but soggy creation off of my plate, I was in heaven and you couldn’t persuade otherwise. This dessert when I think about it still warms my heart but I haven’t done it in years. That might have to change sooner than later.

My sister liked to take Nestle cookie dough and crumble it on a plate, heat it in the microwave for 20 seconds intervals while rotating the plate. Because back then our microwave wasn’t as ‘fancy schmancy’ as the one we have today. I’m sure this was completely unhealthy in one way or another but we survived it and these are our food memories. It’s one of things that I adore about food is the simple fact that no matter your likes or dislikes it has a way to connect with you and tell a story.

It turns out that my mom was no world-famous pastry chef but she knew the basics and she knew what to do to satisfy our sweet tooth. This recipe is an accidental, oops! we don’t have any, kind of concoction. My mom made these for us when we were kids and it was clearly contrived from a day of wanting something sweet and missing a ‘key’ ingredient. There are some of you Rice Krispie treat purists out there thinking to yourselves. “cornflakes and marshmallows?!?!” And that’s o.k. But just in case you didn’t notice, the cereal companies have jumped on the bandwagon as well, they just sold it to you as breakfast food. So I hope you enjoy these and they somehow make their way into your family traditions, but if not, whip up a batch and tell me you’re not a believer?

Do tell me your favorite childhood desserts? I’m dying to hear it.

Marshmallowy Cornflake Treats

10 ounces marshmallows (big or small)
1 stick unsalted butter
12 ounces plain corn flake cereal
1 oz heavy cream

Method
1. place butter into a medium sauce pot over medium heat. Once butter has completely melted, add heavy cream and then add the marshmallows a small handful at a time until completely melted and all the lumps are gone (unless you like the lumps).
2. Pour the cereal into a large mixing bowl. Pour the marshmallow mixture over the cereal and mix thoroughly using a wooden spoon until all the cereal is completely coated.
3. Spray a 9×13 pan with cooking spray or line it with parchment. Spoon all of the mixture into the dish. sprinkle a little powdered sugar on your hand or use a little butter to coat your palm and press the mixture down into the pan until completely even across the top (now you can cancel that pure barre membership). allow the mixture to cool down for about 20 minutes before cutting into desired shapes. Enjoy!

Alain Ducasse’s Gougères

First things first! Who doesn’t love cheese? and if you’re allergic to dairy, moment of silence, because these things are fluffy little balls of heaven. They’re easy to make and the best part is you can make them ahead of time and they hold over well at room temperature. Not to mention, you. can. freeze them. Yaaay! you can make them in bulk and when that unexpected guest comes over who raves about how good you cook. You can pull them out of the freezer and throw them in the oven. Instant entertaining snack with the accompaniment of some butter cubes, pepper jelly or even preserves. You’re Welcome!

I was looking for a quick snack to prepare one day for family meal, as mentioned here, and came across these gougeres from the man himself, Alain Ducasse. The world renown French Chef with the esteemed Benoit Restaurant in New York and Le Ralaiz in Paris. There are a few changes I made which didn’t affect the outcome in the least bit. I used Pecorino Romano as opposed to Gruyere, and there’s the addition of white pepper instead of fresh ground.

The man knows food in a way that most will only aspire to. And I assure you that once these come out the oven. You will be reluctant to share.

Ingredients

1/2 cup water
1/2 cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Pecorino Romano or Cheddar(1 cup), plus more for sprinkling
smidgen white ground pepper
1/8 teaspoon grated nutmeg

Instructions.

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes. Don’t fret, you’ll know when it’s ready.
Scrape the dough into a large bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a smidgen each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart, or dollop in spoonfuls for a more rustic shaped gougère. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until hot.

Notes. When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don’t worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Alain Ducasse Cheese Gougeres We filled them with a simple chicken salad that I prepared. Only consisting of baked chicken breasts, grape tomatoes, red onion, celery salt, white pepper and mayo.

Chicken Salad filled Gougeres Freezing Instructions: After baking, allow them to cool. Spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in plastic bags for up to 6 months.

S’mores Bars…Hello Nostalgia!

I mean, seriously? Who doesn’t love a good s’more on a rainy and wet or cold day? This is the perfect snack to satisfy your sweet tooth! While I was in the process of making these bad boys I felt myself fall in to the vortex of nostalgia. In the days where mom and dad were assisting you in putting your marshmallows on to the tip of your skewer, or coat hanger. (Hey!, whatever works!)
My sister and I would sit on the back porch and make S’mores while watching the deer run around our backyard. Dad would start a fire inside a couple of empty cans. We both had our own set-ups on a plate and off we were to a place where the fingers were sticky and your cheeks were smeared in chocolate.(Heaven)
The graham cracker crumbs trickling into your lap and for a moment all your worries dissipated into every crunchy, creamy, gooey bite of divine perfection. Now, onto the recipe.

S’mores Bars
2 c. crushed graham crackers
1 1/2 c. chocolate chips
1/4 c. heavy cream
5 T. unsalted butter
2 c. marshmallows

Directions
1. Preheat oven to 350 degrees. You can use crushed graham crackers if you prefer. But I bought the whole ones and crushed them in the food processor until fine ground. Set aside in bowl. Melt butter in microwave for 15-20 sec. You do not want the butter to start boiling. So take a peak and remove, just as it starts to break down. This will make it easier to handle when mixing in graham cracker crumbs.

2.Combine graham cracker crumbs and butter together until the mixture holds together when squeezed in the palm of your hand.Spray the 8×8 in pan lightly with cooking spray. Spread crumbs evenly and press down until you have a solid base with no holes. Bake for 15-25 min. (oven times may vary) Bake until crust is firm and set. Allow to cool for 20 min. Turn on your broiler and allow to heat while you melt your chocolate.

3. While you are waiting on your crust to cool. Prepare a double boiler.(a small pot of water and stainless steel bowl)On medium heat allow water to come to a soft boil and turn down the heat to a simmer. You just want steam to come off the surface of the water. pour heavy cream into bowl and stir until heated through, about two minutes. Add chocolate chips and stir, incorporating the heavy cream into the chocolate. In 30 second intervals, remove the bowl from pot and stir for 15 secs.(you don’t want the chocolate to seize)Repeat this process until you have a homogenized mixture. Pour chocolate into the center of your crust and spread evenly to the sides.

4. Quickly before the chocolate begins to harden. evenly distribute your marshmallows over the top of your chocolate. Then, lightly with your palm, press down so that one-third of the marshmallow is in the chocolate. This is a good time make sure there are no holes, you want a majority of the chocolate to be covered by marshmallows to keep the chocolate from burning under the broiler.

Toasted Marshmallows

5. Place pan under broiler for 3-4 min. max. I left the oven cracked and watched the marshmallows reach the desired level of char. I advise you do the same. DO NOT. I repeat. DO NOT. walk away. Once the top is charred, allow to cool in the fridge for 20 min.I prefer to remove the whole bar and cut into strips on a cutting board. do whatever feels comfortable for you. If you would like to cut them inside pan first and then remove them, so be it. Using a icing spatula, prod around the sides to release your bars and Enjoy! Don’t forget your glass of milk.

S'mores Bars

Recipe Suggestions:
-Feel free to customize this recipe to your own child hood memories:
*Two Tablespoons of peanut butter spread across the crust before adding chocolate would be a nice twist.
*The addition of a 1/4 c. of crushed nuts into your chocolate mixture for a crunchier texture.
*Or you can even substitute the plain milk chocolate for an artisan bar of some sort…upgrade!