I have so many awesome recipes to share with you that it’s a weekly struggle trying to decide which one to post first. #FoodBloggerProblems I know, I know.
It’s 100 degrees here and summer food is happening now, whether everyone else is still suffering from cold temperatures or not! I have far too many popsicle creations that need to be set free.
Today was actually going to be a salad for you all. But then these s’mores happened and all bets were off, sorry. (Not sorry.)
You don’t need to go camping to enjoy these. You don’t even need an outdoor grill – just use an indoor grill pan and toast the marshmallows with your stovetop burners.
They’re pretty big, but still…good luck only eating one!
Prep time: 15 minutes
Cook time: 5 minutes
• 10 fresh grapes
• 1 (1/2-inch thick) slice of fresh pineapple
• 4 large marshmallows
• 2 tablespoons flaked coconut
• 1 package (7 ounce) Pepperidge Farm White Chocolate Macadamia Nut Cookies (Tahoe)
Preheat an outdoor grill to medium. Oil the grates well.
Thread grapes on skewers. Grill grapes and pineapple for about 3 minutes, turning occasionally, until nicely charred. Remove from heat; cut grapes in half and pineapple into small pieces.
Toast marshmallows until golden or charred, depending on your preference. Place on 4 cookies and top with equal amounts of the grilled fruit and flaked coconut. Place remaining cookies on top; press gently. Serve immediately and enjoy!
Notes: (1) this can easily be done on an indoor grill, as well. (2) fresh cherries are a great substitute for the grapes. (3) because of the chocolate already incorporated into the cookies, I didn’t feel the need to add more, but if you want that extra pow factor, add a square of white chocolate per serving.
(slightly adapted from Raley’s)