Crème Brûlée Summertime S’more’s Party!

Celebrate the 4th of July, with this sumptuous Crème Brûlée Summertime S’mores Party!
With sugared caramelized marshmallows…..
& Homemade Brown Sugar Vanilla Graham Cookies!
Add your favorite specialty chocolates bars…
Gather up some small roasting sticks..
Roast them to perfection over these easy to make
River Rock Table Top Fire Pits!
And enjoy!


Set up:

Tabletop Fire Pits

Small roasting sticks

Cream Brûlée Sugared Marshmallows

Brown Sugar Vanilla Graham Cookies

Assorted specialty chocolate bars: White, Milk & Dark Hazelnut Ferro Rochero, Honeycomb Dark Chocolate, Biscoff Milk Chocolate, Moonstruck Dark Chocokate Almond, and Lindt White Chocolate Truffle Bars

River Rock Tabletop Fire Pits

Small roasting sticks or wooden dowels


Galvanized buckets

River rocks

Sterno cans

To make table top fire pits, remove lids from stereo cans, set aside.

Fill bucket about 2/3 full with small stones. Place sterno can in the center matching the top of the can with the edges of the bucket or slightly above. Fill with remaining rocks to cover can, leaving wick exposed. Lightly replace the lid until ready to light.


Raw cane sugar

Jumbo or regular marshmallows

2 cups water

1 tsp vanilla

Line baking sheet with baking parchment or foil, set aside.

In a large ziplock bag place 1-2 cups raw sugar.

In a small bowl or large measuring cup place 2 cups water, add vanilla and stir.

Holding the top of the marshmallow, dip it about about 2/3 down into the water.

Lightly blot the bottom on a paper towel to remove exceeds water.

Place marshmallow into ziplock, seal and shake to coat.

Place sugared marshmallow on prepared tray, and repeat until desired amount is finished.

Let dry and cover lightly until ready to use.

If making ahead, place in covered container up to a week ahead.


3/4 cup butter

1 cup brown sugar

2 eggs

2 tsp vanilla

1 1/2 cups flour

1 1/2 cups wheat flour

1 tsp soda

1/2 tsp baking powder

1/2 tsp coarse sea salt

Sugar for pressing

Preheat oven 350 degrees

Line two baking sheets with parchment, set aside

With an electric mixer beat butter and brown sugar until light and fluffy. Add eggs and vanilla and beat until thoroughly incorporated.

Add, soda, baking powder, salt, and both flours and mix until just blended.

Scoop and place on prepared sheets, dip the bottom of a large glass into granulated sugar and press down on dough to flatten cookies to desired thinness.

Bake for 12-14 minutes or until lightly browned.

Immediately remove cookies to cooling rack to cool completely.

Makes 14 extra large cookies or 18-20 smaller cookies

Recipe by Amy Richardson

To caramelize marshmallows: Cook over flame turning to evenly cook over fire until sugar starts to caramelize.

Let cool for a few seconds to get that crème brûlée sugar crack, place on marshmallow on cookie with desired chocolate, and top with additional cookie and press to crack.


Jumbo Campfire Marshmallows available at: Walmart, Winco and some Smiths

Galvanized steel pails, or buckets, available at: Home Depot, Michael’s, IKEA

Smooth river rocks: Michael’s, Dollar Tree, Home Depot ( garden size)

Sterno cans available at: most grocery stores, Walmart, Target, also available in bulk at Sam’s Club or Costco

~A Strawberry Soirée! ~

Everything Strawberry!! From drinks to desserts this party has every to make your summer celebration fresh and garden sweet!

Party menu:

Smashed Strawberry Lemon Spritzers

Strawberries & Cream Soup

Strawberry, Almond and Shaved Parmesan Greens

Fresh Strawberries and Cream Slab Pie

Strawberries & Cream Pull-apart Shortcake

Here are the links:

~ Strawberries & Cream Pull-apart Shortcake~

~ Strawberries & Cream Pull-apart Shortcake~

Sugared scones, ripe strawberries. and sweet vanilla cream make this strawberry shortcake simply delicious! Serve it up family style, with this fun pull apart dessert!

Short cake:

2 cups of flour
1 tbsp baking powder
1/3 cup sugar
1 tsp kosher salt

8 tbsp cold butter

1 cup 1/2 & 1/2 or whole milk

1 tsp vanilla

1 egg + 1 tbsp water

Crystal sugar

2 pounds strawberries, rinsed and sliced, add powdered sugar to sweeten if necessary

Vanilla Whipped Cream

Preheat oven to 425

Line a baking sheet with parchment paper. Set aside.

Lightly flour an 8 inch round cake pan. Set aside.

Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.
Add cold butter and pulse until crumbly.

Place flour mixture into a medium sized bowl. Stir vanilla into half and and half or milk.

Add to flour mixture and stir lightly until combined.

Turn dough out on to lightly floured surface and knead until it just comes together.

Press into prepared cake round. Dough will be soft.

Turn out onto prepared sheet, using a knife or pastry scraper, cut into 8 wedges.

Brush dough with egg wash, and generously sprinkle with crystal sugar.

Bake for 12-15 minutes or until golden brown.

Vanilla Whipped Cream:

2 cups chilled heavy cream

1/2 cup powdered sugar

1 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

Serve warm or cooled, topping shortcake with sliced strawberries, and cream.

Recipes by Amy Richardson

~ Fresh Strawberries and Cream Slab Pie~

Set off those strawberries with this simple strawberry slab pie! Fresh Strawberries, homemade glaze and whipped cream, sets it all up for a fabulous success!

~ Fresh Strawberries and Cream Slab Pie~

1 9 inch pie crust

8 cups sliced strawberries

Juice from one large lemon

1/2 cup sugar

1/4 cup cornstarch

1 1/2 cups fresh lemonade

Bake 450

Roll to for crust into small 9×13 cookie sheet. Prick crust with fork to prevent bubbling and bake 10-14 minutes, or until lightly brown. Set aside to cool.

When cool, fill crust with fresh sliced strawberries and cover evenly with glaze.

Serve with Vanilla Whipped Cream

Fresh strawberry glaze recipe:

Place 1 cup of sliced strawberries in a blender or small food processor, and blend to a purée.

In a saucepan whisk together sugar and cornstarch. Add lemonade, fresh lemon juice, and puréed strawberries. Bring to a boil and cook while stirring for 2-3 minutes, until thick and bubbly. Set aside to cool for at least 10 minutes.

Vanilla Whipped Cream:

2 cups heavy cream

1/2 cup powdered sugar

1 tsp vanilla

Beat all ingredients on high until soft peaks.

Recipes by Amy Richardson

~Strawberries & Cream Chilled Soup~

I love chilled summer soups! The first time I tried it was sitting out side at The Sweetwater in Jackson Hole, and fell in love! So light and refreshing, a chilled soup is perfect for a summer day!

~Strawberries & Cream Chilled Soup~

2 cups chopped fresh strawberries

1 cup vanilla Greek yogurt

1 1/2 cups guava juice, passion fruit, or orange juice

2 tbsp sugar

1 tbsp heavy cream

Place all ingredients in a blender, and blend until smooth. Refrigerate to chill until ready to serve.

Makes about 6 servings

Recipe by Amy Richardson

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