2 cups graham cracker crumbs
1/2 cup powdered sugar
12 tablespoons butter
2-3 Hershey bars (4.44 oz each)
12 large marshmallows
Culinary blowtorch or broiler
Calphalon Nonstick Bakeware
1. Preheat oven to 350°F. Spray your Calphalon Nonstick Bakeware with baking spray. In a medium mixing bowl, combine the graham cracker crumbs and the powdered sugar. Melt the butter and pour into the graham cracker mixture. Stir until well combined.
2. Place 1 tbs of graham cracker mixture into the palm of your hand and roll it into a ball. Then, press firmly down with your thumb to form a shallow cup.
3. Bake graham cracker cups for 4-5 minutes, until edges are bubbling. While cups are baking, break Hershey bars into individual squares. Remove pan from oven and place one and half chocolate squares in each cup, they will begin to melt.
4. Slice marshmallows in half and place one half marshmallow into each cup, cut side down. Return to oven to bake for 1-2 minutes. Let cool for 15 minutes. Use a culinary blowtorch to toast the top of each marshmallow. Or you can toast them with the broiler of the oven- watch them carefully for a few minutes until they are golden brown. Once cool, remove cups from tin and bake a second batch.
1 cup heavy cream
4 ears corn
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
4 ounces mascarpone cheese
5 slices of pancetta, chopped and cooked
2 tablespoons grated parmigiano reggiano, plus extra for sprinkling
(10) 6” x 12” pasta sheets
1 large egg beaten with 1 tablespoon water (egg wash)
½ tsp chopped fresh sage, plus extra for garnish
8 tbs butter
Corningware French White Bakeware
1. Grate the corn on a box grater until you have about 2 cups of corn.
2. In a small pot, bring the cream to a boil and reduce until only ⅓ cup remains. Stir in the corn, salt, pepper, and sugar. Simmer, stirring constantly, until mixture reduces and is thick enough to heavily coat the spoon.
3. Remove from heat and pour into a bowl. Stir in cheese, pancetta and chopped sage then place in the refrigerator to cool for 20 minutes.
4. Place the pasta sheets on a lightly floured board. Use a teaspoon to scoop little mounds of filling about an inch apart in 2 rows. Brush around the mounds with egg wash, then cut the pasta sheet in half between the rows (lengthwise). Fold the dough over and press the dough together between mounds. Cut each agnolotti into a square around each mound. Pinch around the edges to seal each piece together. Repeat until you have used all the pasta and filling.
5. Boil a large pot of salted water. Cook the agnolotti in batches, boiling for 2 minutes at a time then draining in a colander.
6. In a large saute pan, heat the butter over medium-high heat. Cook until butter foams and tiny specks of brown appear, then remove from heat. Add the agnolotti and toss to coat. Transfer to your Corningware French White Bakeware and sprinkle with parmesan and fresh sage leaves. Serve immediately.