When we noticed there was an entire day dedicated to s’mores, it didn’t take us long to grab our new Individual Skillet and try some sticky marshmallowy recipes.
We created a Gourmet S’mores Skillet that grownups and kids alike will devour. Warning: you might want to double or triple this recipe.
This spin on a campfire classic can be made right at home in the oven, which means it can be made any time of the year. And that’s just fine with us!
It starts with a layer of a buttery pretzel crust. We subbed pretzels for graham crackers because, let’s face it, sometimes after eating s’mores we’re left craving a bag of chips. And then you need something sweet again. It’s an endless cycle of salty/sweet. We figured, let’s just put the salt in the sweet and save all the trouble and extra calories.
Next is a layer of creamy dark chocolate fudgy goodness. We traded the milk chocolate that’s traditionally used in s’mores for decadent dark chocolate because here at Fiesta Dinnerware, we’re colorful and different. Our recipes are a little different too! The saltiness of the pretzels combined with the richness of the dark chocolate is completely divine.
The final layer is simply marshmallows. That’s what ultimately makes a s’more a s’more, right? We chose mini marshmallows, but you could use larger marshmallows if you’d like. The marshmallows toasted to a perfect golden brown under the broiler in our Individual Skillet, featured in the new Foundry cast iron-like finish.
Preheat oven to 325 degrees F. Grease two Fiesta Individual Skillet Bakers or 1 8x8" baking pan with butter.
Make the pretzel crust. In a medium bowl, stir together the pretzel crumbs, sugar and melted butter until all of the crumbs are evenly moistened. Pour half into the prepared Fiesta Individual Skillets or the full amount into an 8x8" pan and press evenly into a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.
Make the chocolate filling. Place the chocolate and sweetened condensed milk in a heatproof bowl and set it over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the pretzel crust and spread it into an even layer.
Immediately place the marshmallows on top of the chocolate filling, pressing down slightly. When ready to serve, turn on your oven's broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1-2 minutes. Removed from the oven and let cool briefly.
In the world of kitchen wares, few objects are as homey as the humble skillet. With a round body punctuated by a sturdy handle, the skillet evokes sweet memories of breakfast sizzling and the heady scent of bacon filling the air.
Memories like these, shared by all, across oceans and generations, were the inspiration behind Fiesta® Dinnerware’s most recent addition to the line: the Individual Skillet Baker. The Skillet Baker’s curvy shape features an oval body and gently sloping sides that extend up to the handle forming a tear-drop-like silhouette. The handle’s u-shaped contouring is the perfect spot to rest your fork and makes easy work of gripping a piping hot dish straight out of the oven.
To be clear, the Individual Skillet Baker is not to be used on the stovetop or over open flame. It is a beautiful piece of ceramic ware, and like all Fiesta Dinnerware, it can safely be used in the oven.
When considering how best to showcase this new piece, we looked back to the nostalgia of a skillet breakfast, brimming with heart-warming, hearty fare. To start, a bed of country-style potatoes with crispy skin and a plush, starchy interior. Add to that a savory onion and the sweet, juicy flavors of maple sausage and you’ve got yourself a good old fashioned breakfast hash. Top it all off with a couple of oozy, soft-baked eggs and a good sprinkle of salt and pepper to start your morning off with a win.
The beauty of this dish is that it is assembled, baked, and served in the skillet, or four skillets to be exact. You can choose to scale the recipe up or down to your preferences.
Sweet and Smoky Skillet Hash
A classic breakfast hash of potatoes, sweet maple sausage, baked eggs and smoked cheese.
Preheat oven to 350 and butter four Individual Skillet Bakers.
In a large skillet, brown sausage over medium-high heat. Remove from pan and place in a large bowl.
Add cubed potatoes to the skillet and cook in the sausage grease. Sprinkle with Italian seasoning, salt, and pepper. When the potatoes are cooked about halfway through, add the sliced onion. Cook until onion is caramelized and potatoes are fork tender.
Add cooked potatoes and onions to the bowl of cooked sausage. Add in cubed cheese and mix well. Distribute evenly among the four greased Skillet Bakers.
With a spoon or your fingers make two shallow wells in the potato and sausage mixture of each skillet. Crack one egg into each well (two per skillet).
Bake for 15 minutes or until the eggs are at desired doneness.
Garnish with freshly minced herbs, such as parsley or cilantro and serve.
*You can substitute with your choice of cheese. Smoked cheddar is another great option.