Sobrantes July Smores Coffee – Top Tips – Perfect Ideas 2026

If you celebrate July 4 with friends and family and have food or ingredients, what better way to maintain the festivities than with some sips, snacks and sweets with round vacation themes?

Maria Provenzano life creator joined “Good Morning America” ​​to share some ideas that will help you start.

Look at your complete recipes below.

S’mores coffee

Ingredients
4 ounces of milk
2 tablespoons mini marshmallows (or large marshmallows cut into small pieces)
1 photo of Espresso (add a second shot for a stronger coffee taste)
1 tablespoon of melted chocolate (leftover chocolate bars work well)
Graham cookie cracks, for garnish
Malvaviscos toasted in a skewer, for garnish

Instructions

Place the marshmallows in a glass or cup large enough to hold the milk with a little extra space.

Heat the milk until it is almost boiling.

Pour hot milk on the marshmallows and use a hand to combine and foam the mixture.

In a separate cup, stir the hot espresso and melted chocolate until they are soft.

Pour Sparkling Malvavisco’s milk on the mixture of coffee and chocolate.

Sprinkle Graham Crumber’s crumbs at the top.

Toast from 2 to 3 large marshmallows in a small skewer until golden brown.

Place the skewer on the upper part of the coffee prepared as an additional garrison.

Blueberry corn pancakes

Ingredients
1 cup of sweet corn (approximately 2 medium ears)
1 egg, separate
2 tablespoons of sugar
1 1/2 cups of milk serum, ambient temperature
1 teaspoon vanilla extract
2 tablespoons of butter without salt, melted and cooled
2/3 cup of blueberries (fresh or frozen)

Dry ingredients:
1 1/4 flour cups for all use
1 teaspoon baking powder
1/2 teaspoon of sodium bicarbonate
Pinch of salt

To serve:
Maple syrup
Butter
Icing sugar

Instructions

Separate the egg and place the yolk in one bowl and the white ones in another.

Cut the corn of the cob and add to a food processor or blender. Process until it reaches an almost creamy consistency: some texture must remain.

At the bowl with the egg yolk, sheats the milk serum, the sugar, the vanilla extract and the melted butter.

Add the corn in puree and mix until you join evenly. Set aside.

In a separate bowl, combine flour, sodium bicarbonate, baking powder and salt. Mix until it combines evenly.

Beat egg whites until soft peaks are formed and there is no translucent liquid.

Add the dry ingredients to humid ingredients and mix until it is combined.

Fold in blueberries.

Gently bend the beaten egg whites until there are no large groups.

Cook the pancakes: Heat a pan over medium heat and cover with butter.

Remove approximately 1/4 cup of dough in the pan.

When bubbles are formed at the top, turn and cook the other side until golden brown.

Service: Serve hot with butter, maple syrup and a pinch of powdered sugar.

Bagel dogs

Ingredients
1/2 package (14.3 ounces) frozen puff pastry cake, defrosting (pizza dough or crescent roll dough can also be used)
6 hot dogs
1 1/2 hot water cups
2 tablespoons of sodium bicarbonate
1 egg
3 tablespoons of the entire Bogel seasoning

Instructions

Preheat the oven to 425 F. Align a baking tray with scroll paper and spray slightly with cooking spray.

Deploy the puff pastry and cut into 1 inch strips wide.

Wrap a dough strip around each end dog from end to end.

Stir the hot water baking soda until it is combined.

Dip every hot dog wrapped in sodium bicarbonate water, then put it in the prepared baking sheet.

Beat the egg in a small bowl and brush the dough.

Sprinkle with all Bagel’s seasoning.

Bake for 12 to 15 minutes, or until golden and swollen.

Serve hot with your favorite immersion sauces.

Honey mustard grimace sauce

Ingredients
1/4 Mustaza Dijon cup
2 tablespoons of honey
1 tablespoon of mayonnaise (optional, for creaminess)
1/2 teaspoon of lemon juice or apple vinegar (optional, for tang)
Pinch of salt

Instructions

In a small bowl, mix the dijon mustard and honey until they are soft.

If you use, add the mayonnaise and lemon juice.

Season with a pinch of salt to taste.

Serve immediately or refrigerate until it is ready to use.

Italian zucchini boats

Ingredients
4 to 6 zucchini
1 tablespoon of olive oil
1 tablespoon of butter
1 Chalota, finely chopped
1 clove of garlic, chopped
1 cup + 1/2 cup marinara sauce, divided
Approximately 1 cup of ground ground meat
1/2 cup of grated mozzarella cheese, divided
Pinch of salt

Instructions

Preheat the oven to 400 F.

Wash and cut the zucchini, then cut each in half throughout. Take out the centers to form boats.

In a pan over medium heat, hot olive oil and butter.

Add the shallot and a pinch of salt. Cook for 2 to 3 minutes until they soften.

Add the garlic and cook for 30 seconds until they are fragrant.

Add 1 cup marinara sauce and ground meat. Stir to combine and heat.

Remove from heat and let cool slightly. Add 1/4 cup of mozzarella cheese.

Pour the remaining marinara cup at the bottom of a baking source.

Place the zucchini halves in the upper part. Fill each with the meat mixture.

Sprinkle the 1/4 Mozzarella cup remaining at the top.

Bake for 20 to 25 minutes until the zucchini is tender and the cheese melts and bubbles.

Serve hot, optionally covered with fresh basil or grated Parmesan.

Sandia sorbet without agglutinated

Ingredients
4 cubes of frozen watermelon cubes
1 fresh lime juice (approximately 2 tablespoons)
2 to 4 tablespoons of milk or coconut milk (enough to mix gently)

Instructions

Cut the fresh watermelon in cubes and remove the seeds.

Extend the cubes in a baking and freezing tray until it is solid, at least 4 hours or during the night.

Add frozen watermelon, lime juice and 2 tablespoons of milk or coconut milk to a liquefter or high -power food processor.

Mix until soft, scraping the sides as necessary. Add more milk 1 tablespoon at the same time if necessary to achieve a creamy texture.

Serve immediately for a soft service consistency, or freeze from 1 to 2 hours for a firmer scoop.

Optional: Decorate with fresh mint, lime zest or additional watermelon pieces.

Kitchen Pelocas ‘GMA’

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