Food
Molly Yeh’s Red Velvet S’mores with Black Sesame Marshmallows | Girl Meets Farm | Food Network
These are inspired by the viral croissant s’mores that Molly and her family made at the lake using croissants and pistachio butter. This is another take that makes these feel like sliders with the Hawaiian rolls instead of graham crackers. The spreadable nut butter has all the flavors of red velvet cake… which Molly describes as a whisper of cocoa with some tang!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Red Velvet S’mores with Black Sesame Marshmallows
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr
Active: 1 hr
Yield: 12 servings
Ingredients
Red Velvet Butter:
1 cup unsweetened cashew butter
2 tablespoons beet juice
1 teaspoon Dutch-process cocoa powder
1/4 teaspoon vanilla extract
Kosher salt, to taste
4 to 6 tablespoons (50 to 75 grams) granulated sugar, or more as desired
Up to a few tablespoons neutral oil, as needed
Black Sesame Marshmallows:
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick cooking spray, for the pan and spatula
1/4 cup black sesame paste
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon almond extract
Zest of 1/2 orange
3/4 cup water, divided
Two 1-ounce packets unflavored gelatin powder
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 teaspoon kosher salt
For Assembly:
Hawaiian rolls
Chocolate, optional but honestly not necessary with the red velvet butter
Directions
Special equipment: a candy thermometer
For the red velvet butter: Combine the cashew butter, beet juice, cocoa powder, vanilla, salt and 4 tablespoons sugar and mix until smooth. Stir in the oil as needed to create a smooth spreadable consistency. Taste and add additional sugar if desired. (This makes about 1 1/2 cups butter, which is enough for about 12 s’mores.)
For the black sesame marshmallows: In a small bowl, combine the powdered sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish in cooking spray and dust the bottom and sides with half of the powdered sugar mixture. Pour any excess mixture back into the bowl.
Okay, this has to go as fast as you can. Have a bowl of black sesame paste standing by. In the bowl of a stand mixer fitted with a whisk attachment, combine the almond extract, vanilla, orange zest and 1/2 cup water. Sprinkle the gelatin over the liquid.
In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and let it mix for about 6 minutes total, until lukewarm and fluffy.
While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan. Get ready to work fast. Read the next step so you know what’s coming up!
Remove a quarter of the whipped marshmallow and add to the bowl of sesame paste; stir well to completely combine.
With the mixer off, plop the sesame marshmallow into the mixer, turn on lowest setting and keep on for 2 to 3 seconds to just swirl through. This is quick! Add to your prepared pan.
Dust the top with about half of the remaining powdered sugar mixture. Let sit for an hour, then cut into squares. Dust the edges of the squares with the remaining powdered sugar mixture.
To make the s’mores: Toast the Hawaiian rolls in the oven. Add the marshmallows to sticks and roast over the fire, until toasty and melty. Spread the rolls generously with the red velvet butter and top with the marshmallows. Add a chocolate square if desired. Messy but worth it.
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Molly Yeh’s Red Velvet S’mores with Black Sesame Marshmallows | Girl Meets Farm | Food Network
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If you’re from Long Island, you already know: Crumb cake isn’t really cake… it’s all about the crumbs. This Mile High Classic Top-Heavy Deli Crumb Cake is inspired by the legendary bakery, deli and bagel shop crumb cakes that generations of Long Islanders grew up loving ❤️ With a buttery cake base and an outrageously thick layer of tender cinnamon crumbs, this recipe delivers the perfect crumb-to-cake ratio in every bite. It’s the ultimate breakfast treat, coffee cake, brunch centerpiece or anytime dessert.
Danielle bakes it with her Grandma Anita, who always kept crumb cake on hand when Danielle was growing up!
Get the recipe:
▶Mile High Classic Top-Heavy Deli Crumb Cake: https://foodtv.com/4yUkJZN
0:00 – Intro
1:50 – Beat ingredients together
4:01 – Mix together dry ingredients
4:24 – Combine dry and wet ingredients
4:58 – Transfer to pan
5:55 – Make the crumb topping
8:28 – Place the crumbs on the cake batter
9:43 – Bake
10:53 – Serve
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Chef Mike Andrzejewski and Chef Anthony Nelson battle it out for the chance to face Bobby Flay in the kitchen. With Food Network’s Eddie Jackson and Damaris Phillips judging the first round, both competitors must make shishito peppers the star of the plate. Anthony serves up seared prawns with zucchini, tomatoes, fried shishito peppers and a shishito vinaigrette, while Mike counters with a salmon fillet, shishito purée, shishito chorizo salsa and pan-roasted shishito peppers. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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Beat Bobby Flay: Shishito Showdown! 🌶️🔥 Full Episode Recap | S15 E04 | Food Network
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Burger Me in Truckee serves a hearty burger with a juicy bison patty, fresh toppings and a toasted bun in a colorful, casual setting. Originally started as a nonprofit, the restaurant also operates as a food bank, giving back to the local community.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Finds a JUICY Burger in Truckee 🍔🔥 Diners, Drive-Ins and Dives | Food Network
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Chefs face off in a beer-fueled showdown, putting their skills to the test as they cook with abbey-style beer, a keg of beer and milk stout in the Chopped kitchen.
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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The ULTIMATE Beer Basket Challenges 🍺 Chopped | Food Network
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You asked for it, we answered! Would you be able to tell the difference between these five Food Network Stars’ recipes? We’re putting our staffers to the test!
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Have you ever wondered if you can really taste without smell? Seen a meal on TV and wanted to give it a try? Or just wanted to test out a new food trend? Food Network staffers test out some of the most delicious, outrageous, and straight-up crazy food trends and myths so you don’t have to!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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