S'mores Round Up

S'mores.

Oh sweet, gooey, wonderful toasty melty s'mores.

Today is the last day of May so, as far as I'm concerned, summer is officially about to start! (Plus, um, it's 90 degrees here.) And there are few things that make me think more about summer than s'mores. So, to start this (what I can tell will be crazy amazing) summer off right, I've got a round up of all the s'mores recipes here on the blog-so far :P

(This is not to say that anything will ever top the purity of 2 graham crackers, a slab of chocolate, and 1-or 2-toasted marshmallows, sandwiched together into the perfect treat. But I assume you people are all smart and know how to make those. And sometimes we need to take our fave desserts and fuse them with out other beloved sweets. And that is what you are about to see.)

Creamy Garlic Shells

I'm gonna take you all back in time with me for a moment. Imagine you're a young Kayle (this story could apply to virtually any time of my life for as long as I can remember until I moved out-but we'll specifically talk about the time period prior to me being 16/17, when my parents got divorced). You're sitting at the round wooden kitchen table with your back facing the front window. Your little brother sits across from you. Your mom is to your left and your dad is to your right. Your dad made steak (that tastes strongly of teriyaki) and your mom made corn and butter noodles.

We're currently talking about those butter noodles. They come out of a packet with powder that becomes the sauce. They're garlicky and creamy and you're a big fan.

But then little Kayle grows up and you no longer really eat foods that come from packets.

So you haven't had butter noodles since that one time when you were visiting and your dad made it for you at his house. Oh wait...actually...you made that. He made the steak (or whatever) still though. But anyway that was awhile ago. Then you stumble upon a recipe on pinterest that claims to be similar, but homemade.

So obviously you make it. 

And it's so luscious, so creamy, so full of flavor. A perfect side dish...whether it's with steak and corn, or something else.

;)

Extra Flaky Biscuits

Hey!

You wanna make biscuits that are SO incredibly flaky that you could just die?

AND they don't come out of a can!?

AND they're even kinda healthified?!

Yes?

Well, I've got some good news for you.

Turns out, you just need to do some dough folding and rolling and you then end up with those layers, the ones you see on those pilsbury commercials, the ones we all go crazy for!

These biscuits have THE MOST amazing layers, they're soft, they're delicious (um hi honey, thanks for being in my biscuits, that's a good place for you to be) and seriously, so good. Michael was like raving about em. He totally caught me though. I made these with white whole wheat flour (which like...barely counts as whole wheat flour as far as flavor and texture goes) and I didn't say ANYTHING to him about that yet still, he's on the phone to his dad saying,

"Oh Kayle made these whole wheat biscuits today, they're exactly like the Grands ones but homemade..."

And I was like, "Aw that's so nice he-wait a minute! Whole Wheat! How did you know I used whole wheat??!"

And he just shrugged and said "I know things."

But it's ok that he knew, because he loved em. Me too. Too good you guys. Too good.