disclosure: blog brûlée is being partially funded by the generosity of brands mentioned in this post. i was not compensated to write this post. all opinions expressed are my own.
we are very fast approaching one of my favorite weekends of the whole year.
one that takes just about a year to plan. is full of all-things food blogging, vermont mountains, bright shining RD and healthy food bloggers, and more laughs than i can count. and is all over too fast in a short couple of days.
blog brûlée is coming!!
this is THIRD annual event that i’ve planned alongside the impressive and awe-inspiring trio, regan jones, deanna seagrave-daly and robin plotkin. (honestly, working with these three is a reward, in and of itself.)
the speakers this year are incredible. anne of fANNEtastic food, sally of real mom nutrition, katie of healthy seasonal recipes, and katy of katywidrick.com are all returning this year. they are blogger superstars! and to add to the line up this go round, aggie of aggie’s kitchen and amanda of the wholesome dish have so generously agreed to join us and let us in on their secrets to super blogging success.
we have a phenomenal list of attendees this year and i can’t wait to meet them all. the alumni from the past two years have gone on to do some pretty fabulous things, some even partnering with fellow blog brûlée attendees and reaching dreams together. i already can’t wait to see what this year’s crew will be doing this time next year!
in keeping with the camp-style feel of our mountain retreat and the s’mores recipe from last year, i couldn’t help but embrace the chocolate and marshmallows once again in celebration. and maybe even kick it up a notch. hey, blog brûlée only comes around once a year and should be properly celebrated!
of course, none of this would be happening if not for the generous and amazing sponsors that have hopped on board with us this year. we are all so grateful and thrilled with this list below:
Supporting & Wine Sponsor
- 2 cups almond flour
- ¼ cup maple syrup
- 2 tablespoons coconut oil, warmed to liquid
- ¼ teaspoon salt
- 2 (10-ounce) bags miniature marshmallows
- ¼ cup warm water
- ⅓ cup prepared caramel
- 7 ounces dark chocolate chips
- 2 tablespoons organic canola oil
- Preheat oven to 350°.
- Line an 8-inch pan with parchment paper, leaving enough paper to hang over sides of pan.
- Combine almond flour, maple syrup, coconut oil, and salt in a medium bowl. Stir to form a crumbly dough. Press mixture firmly into the bottom of prepared pan.
- Bake at 350° for 12 minutes or until just beginning to turn golden. Remove from oven and allow to cool.
- Place half of marshmallows in the container of a blender or food processor. Add half of warm water. Pulse until marshmallows are smooth. Pour mixture over cooled crust in pan. Repeat with remaining marshmallows and water. Pour remaining pulsed mixture into pan. Place in fridge to chill for 15-20 minutes, or until marshmallow layer begins to set.
- Spoon caramel over set marshmallows; spread carefully evenly over surface of marshmallows. Chill for 15-20 minutes or until set.
- Meanwhile, combine chocolate chips and canola oil in a medium bowl. Slowly heat chocolate chips in the microwave, stirring after each 30 second heat, or over a double boiler until melted and smooth.
- Pour melted chocolate over top of caramel; spread evenly.
- Return pan to fridge to chill for 30 minutes, or until chocolate is set.
- Using overhang of parchment, remove layers from the pan. Cut into 12-24 bars with a warm knife, cleaning knife between cuts for a clean, even cut.
- Store in fridge.