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. recipe contains affiliate links.
if you’ve been following this little site for a while or if you know me personally then you know that this time last year i was preparing to throw a really great event…
the inaugural blog brûlée was an awesome weekend surrounded by some of the most talented and inspiring registered dietitian/healthy living bloggers on the web. from that weekend friendships were etched in stone and talent was honed. what a great time with an exceptional group.
once again we’ll be meeting in the lovely mountains of vermont at smugglers’ notch resort. and once again we’ll be learning all about photography, writing, community, brand promotion and so much more. oh, and eating delicious food and having a great time.
my greatest regret is the timing of this year’s event is a little too close for comfort for the arrival of this little in my belly. i’ll be missing all of the fun this time around. boo!
but i’ll be there in spirit, toasting the weekend as i hold my little bundle, checking in to hear play-by-plays of each day, and drowning some “missing out sorrows” with these s’mores tarts when i know they’re sitting around a campfire.
here’s a list of the sponsors that are making this weekend happen:
stay tuned here and on the interwebs for more reports on the big event… and be sure to follow #blogbrulee on twitter for updates and info too!
Yield 7 (4-inch) mini-tarts
- 18 gluten-free graham crackers (5.6 ounce package Schar Honeygrams)
- 3 tablespoons brown sugar
- 6 tablespoons melted butter
- 6 ounces bittersweet chocolate chips
- 1/2 cup heavy cream
- 3 cups mini-marshmallows
- 1 tablespoon warm water
- Pulse graham crackers in a food processor or blender until fine crumbs result. Add brown sugar and melted butter; pulse until mixture is combined.
- Press graham cracker mixture firmly into the bottom and up the sides of 4-inch mini-tart pans or a larger tart pan. Set aside.
- Place bittersweet chocolate and heavy cream in a medium saucepan. Heat over medium heat until chocolate melts and mixture is combined, stirring frequently. Spoon 2 tablespoons of chocolate mixture into crumb-lined mini-tart pans, or the entire mixture of chocolate into a larger pan. Refrigerate for 2-3 hours or overnight until chocolate and crust is firm.
- Place marshmallows on a large sheet of aluminum foil or a baking sheet. Torch marshmallows with a kitchen torch until toasty. Transfer marshmallows to food processor or blender container. Add warm water and pulse until mixture is smooth.
- Spoon mixture evenly over chocolate. Torch tops of marshmallow mixture with kitchen torch until desired browning occurs. Serve immediately. Store extras in the fridge.