S’Mores – Bead Yarn & Spatula

S’mores Cheesecake

Cheesecake is a versatile dessert. It tastes delicious with its simplest ingredients but can be easily transformed into something more with different variations. Have you seen the cheesecake menu at The Cheesecake Factory? To celebrate National S’mores Day today I am sharing with you a S’mores Cheesecake. A cheesecake with all the flavors and components of your favorite campfire treat. A graham cracker crust, a filling made with mini chocolate chips and marshmallows and finally a topping of toasted marshmallows with a drizzle of melted chocolate… Yum!

Up first, I made the crust. In my food processor I processed 2 sleeves of graham crackers into fine crumbs and then added in sugar and melted butter. Once everything was well combined, I transferred the mixture to a 9-inch springform pan and pressed it along the bottom and up the sides of the pan. I used a 1 cup measuring cup to press the crumbs into the bottom in an even layer. While some recipes call for you to pre-bake your crust, I opted not to do that. I sometimes find that the crust gets a little too hard to slice then.

Next, I made the filling. After beating together cream cheese, sour cream, sugar, eggs and vanilla extract with a hand mixer I folded in mini marshmallows and mini semi-sweet chocolate chips with a rubber spatula. I then poured the filling into the prepared crust. I find that springform pans always seem to leak a little when baking so I placed it on a baking sheet before baking the cheesecake in a 325 F preheated oven for about 50 minutes.

I removed the cheesecake from the oven and sprinkled mini marshmallows on top and placed it back in the oven for an additional 5 minutes. At this point my marshmallows had puffed, but I wanted them to be toasted on top, so I switched my oven to broil for about 30 seconds. Even that was pushing it, marshmallows can go from toasted to burnt very quickly so it’s important to keep an eye on them if you opt to broil them.

Finally, I melted some semi-sweet chocolate chips and drizzled it on top of the marshmallows. I don’t know if it was because of the humidity in the air, or the chocolate chips themselves, but the melted chocolate was on the thicker side. In other words, it was going to be hard to drizzle it. So, I stirred in a little vegetable oil to thin it out. If you do this, you may notice that it will take longer for your chocolate to harden when left at room temperature. No need to fear, once you place the cheesecake in the refrigerator to cool the chocolate will harden.

I let the cheesecake cool on a wire rack for about 10 minutes and then I carefully removed the ring (only to put it back on again.) I basically didn’t want the melted marshmallows to get too stuck to the pan. So, before removing the ring I ran a small knife under hot water and carefully ran it along the sides of the pan to separate the crust and marshmallows from it. I wiped the knife and ran it under the hot water as necessary to repeat. Once I was able to easily remove the ring, I put it back on and allowed the cheesecake to cool for another hour before covering and refrigerating it overnight.

And to serve, since I removed the ring the day before it was a cinch to remove it prior to serving. Also, since I didn’t prebake my crust, it wasn’t a struggle to cut thru it. The cheesecake came out delicious and all the flavors of a S’more were there. And you might think that the cheesecake would be rich or overly sweet due to all the components, but it will satisfy your sweet tooth just perfectly! And you don’t have to worry about burning your fingers or mouth on a hot S’more!

Looking for some other ideas for Cheesecake or S’mores. Check out one of the recipes below.

Cherry Amaretto Cheesecake

Tiramisu Cheesecake

Mini Pumpkin Spice Latter Cheesecakes

S’mores Cupcakes

S’mores Icebox Cake

Malted S’mores Ice Cream

S’mores Cheesecake

Servings: 8 to 10
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Ingredients:

Graham Cracker Crust:

2 1/2 cups graham cracker crumbs (2 sleeves of graham crackers)

1/3 cup sugar

1 stick unsalted butter, melted

Cheesecake:

3 8oz. packages cream cheese, at room temperature

3/4 cup sugar

1/2 cup sour cream, at room temperature

2 teaspoons vanilla extract

3 large eggs, at room temperature

1 cup miniature semi-sweet chocolate chips

1 cup mini marshmallows

Topping:

1 1/4 cup mini marshmallows

1/2 cup semi-sweet chocolate chips, melted*

*If you find the chocolate is too thick to drizzle add in a teaspoon or two of vegetable oil until you reach your desired consistency

Directions:

Preheat the oven to 325 F.

In a medium bowl stir together the graham cracker crumbs, sugar and butter. Transfer to a 9-inch springform pan and press into the bottom and up the sides of the pan. Place on a baking sheet and set aside.

In a large bowl, beat the cream cheese and sugar with a hand mixer on medium speed until combined. Add in the sour cream and vanilla extract and beat until smooth. Add the eggs 1 at a time and beat on low until combined. Fold in the chocolate chips and marshmallows. Pour the filling into the prepared pie crust and bake in the preheated oven for 45-50 minutes. Until the center is almost set.

Remove from the oven and top with the mini marshmallows. Return to the oven and bake an additional 4-6 minutes, or until the marshmallows are puffed. To get the marshmallows toasted on top switch your oven to broil for about a minute. Drizzle with the melted chocolate and allow to cool on a wire rack. Refrigerate for at least 4 hours before serving.

Recipe first appeared on Bead Yarn & Spatula

S’more Cookie Bars

Happy National S’mores Day! S’mores… the perfect treat to make for the dog days of summer! I’ve shared all kinds of S’more desserts here (they are all linked below) and to celebrate the day today I am bringing you S’more Cookie Bars. They look like a blondie but have the texture of a cookie and are topped with melted chocolate and toasted mini marshmallows. YUM!

I started off by making the cookie base by whisking together the dry ingredients in one bowl and creaming together the wet ingredients in another. After combining them I reserved some of the dough and pressed the rest into a 9 x 9 – inch baking pan I lined with parchment paper in an even layer. I then topped the dough with chocolate chips, mini marshmallows and the reserved dough.

After baking in a 350 F preheated oven for about 30 minutes I transferred it to a wire rack to cool completely.

And then using the parchment paper I removed the bars from the pan and sliced them. Final verdict, they were delish and a nice alternative to your traditional s’more. It was almost like eating a deconstructed s’more.

Looking for more twists on the traditional s’more… Check out these recipes:

Pumpkin S’more Layer Cake

S’more Cupcakes

S’mores Chocolate Chip Cookies

S’more Brownie Bites

S’mores Icebox Cake

Malted S’mores Ice Cream

S’mores Brownies

S’mores Stuffed Chocolate Chip Cookies

S’more Cookies Bars

Servings: 12
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Ingredients:

1 cup flour

1 cup graham cracker crumbs

1/2 teaspoon baking powder

1/8 teaspoon salt

1 stick unsalted butter, at room temperature

3/4 cups light brown sugar

1 large egg, lightly beaten

1 heaping cup mini marshmallows

1 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350 F. Spray a 9 x 9-inch baking pan with non-stick spray and then line with parchment paper, leaving an overhang.

In a medium bowl, whisk together the dry ingredients – flour, graham cracker crumbs, baking powder and salt. Set aside.

In a large bowl cream together the butter and sugar using a handheld mixer on medium speed until the mixture is light and fluffy. Add the egg and continue beating until well combined. With the mixer on low, gradually add in the flour mixture until well combined.

Reserve 1/4 of the dough and press the remaining into the bottom of the prepared pan in an even layer. Top with the chocolate chips and marshmallows. Scatter the reserved dough in clumps on top. Try not to fully cover the chocolate chips and marshmallows.

Bake 25-30 minutes in the preheated oven until the cookie bar is set and the chocolate has melted and the marshmallows are toasted.

Transfer the pan to a wire rack to cool completely. Once cooled, used the overhang to remove from the pan and slice into 12 pieces. Store leftovers in an airtight container at room temperature.

Recipe from Seasons & Suppers

Pumpkin S’mores Layer Cake

I was planning on bringing you another savory pumpkin dessert this week, but I just didn’t like the recipe I made last week for a Pumpkin Black Bean Burger. While the burger wasn’t bad, it was just overpowered with cumin, which isn’t a bad thing, but I just felt that it shouldn’t be the only thing you taste especially after topping the burger with other things. All is well though as I am bringing you a cake that has a lot going on, but it adds up to one thing… Deliciousness! It’s a Pumpkin S’mores Layer Cake.

I made a few adjustments to the original recipe that I got from an issue of Food Network Magazine about two years ago. I came across it in my dessert binder while looking for another recipe. The original recipe called for the cake to be a four-layer cake. Baking two 9-inch cakes and then cutting them in half. I opted to bake the cake in three 9-inch pans to make it a three-layer cake and since I am not keen on meringue frosting, I whipped up the Marshmallow Whipped Cream Frosting I used for the S’mores Cupcakes I posted back in August.

So, you have a three-layer pumpkin cake that had graham crackers crumbs added to the batter separated by a chocolate filling that is made with chocolate and marshmallows and it’s all topped with a light and not overly sweet marshmallow whipped cream frosting… YUM!

Pumpkin S’mores Layer Cake

Servings: 8 to 10
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Ingredients:

For the Cake:

12 tablespoons unsalted butter, at room temperature

6 whole graham crackers

2 1/4 cups flour

2 tablespoons cornstarch

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sugar

3/4 cup light brown sugar

4 large eggs, at room temperature

1 15 oz. can pumpkin puree

1/2 cup buttermilk*

For the Filling:

4 oz. bittersweet chocolate, chopped

12 large marshmallows or 1 1/2 cups mini marshmallows

2 tablespoons unsweetened Dutch-process cocoa powder

1 cup cold heavy cream

1/2 teaspoon vanilla extract

For the Frosting:

2 cups heavy cream

2 teaspoons vanilla extract

2 7oz. jars marshmallow cream

*Make your own by combining 1/2 cup whole milk with three teaspoons of white vinegar and let it sit for 10-15 minutes until it thickens and appears to curdle

Directions:

Begin by making the cake. Preheat the oven to 350 F. Spray three 9-inch round baking pans with baking spray.

In a food processor pulse the graham crackers into fine crumbs. Add in the flour, cornstarch, baking powder, baking soda, cinnamon and salt and pulse to combine.

In a large bowl beat the butter and both sugars with handheld mixer until medium speed until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the speed to low and add in the pumpkin puree. The batter will appear curdled. Beat in half of the flour mixture, then the buttermilk and finally the remaining flour mixture. Divide the batter among the prepared pans and tap the bottom of the pans on the counter to release any air bubbles.

Bake the cakes in the preheated oven for 25 to 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cakes cool for 10 minutes on a wire rack and then invert the cakes on the racks to cool completely.

While the cakes are cooling make the filling. In microwave safe bowl combine the chocolate, marshmallows, cocoa powder and 1/3 cup of the heavy cream and microwave in 30 second intervals. Stirring between each interval. Continue microwaving until everything is melted. Continue stirring the mixture until smooth and then stir in the vanilla extract. Let cool to room temperature.

While the chocolate mixture is cooling, whisk the remaining 2/3 cup heavy cream in a medium bowl until stiff peaks form. Whisk a third of this cream into the cooled chocolate mixture and then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour.

To make the frosting, add the heavy cream and vanilla extract to a large bowl and beat with a handheld mixer until soft peaks form. Add in the marshmallow cream and continue beating until smooth. Refrigerate until ready to use.

To assemble the cake, place one of the cake layers on a cake board or cake stand. Transfer some of the frosting to a piping bag and pipe around the perimeter of the cake and then spread half of the chocolate filling in the center. Repeat with another cake layer and then top with the final cake layer and then frost the cake with remaining frosting.

Refrigerate until ready to serve.

Recipe modified from Food Network

S’mores Cupcakes

Happy National S’mores Day! The day to celebrate the summer and campfire sweet treat. This year to honor the day I decided to make a S’mores Cupcake. It starts off with a graham cracker crust, followed by a chocolate cupcake and topped with a marshmallow whipped cream… YUM!

After lining a 12-cup muffin tin with cupcake liners I made the graham cracker crust. I crushed a few graham crackers into crumbs by placing them in a resealable bag and rolled them with a rolling pin. I then combined the crumbs with melted butter and sugar. I placed a tablespoon of the crumbs into the bottom of each cupcake liner and then pressed them down with the bottom of a cup. I then baked them in a 350 F preheated oven for 6 minutes. Once they were done, I set the pan aside so the graham cracker crust could cool.

Next, I made the batter for the cupcakes. Now, you could make your cupcakes from scratch, but I decided to go the easy route and use a box mix of chocolate cake. I prepped the batter per the box directions and then filled each cupcake liner with a quarter cup of the batter. With the leftover batter I made a 6-inch chocolate cake so it wouldn’t go to waste. If you would like to make 24 cupcakes, you can easily double the ingredients for the graham cracker crust and use the leftover frosting to frost additional cupcakes. I baked the cupcakes for about 18 minutes and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Once the cupcakes were cooled, I made the marshmallow whipped cream frosting. Using a handheld mixer, I whipped heavy cream and vanilla extract together until soft peaks formed and then added in a 7oz. jar of marshmallow fluff (also known as marshmallow cream). I continued mixing until everything was well incorporated and the whipped cream was smooth. It was a bit lumpy at first, but, as I continued to mix it the lumps smoothed out.

I transferred the whipped cream to a piping bag fitted with a round tip and piped the frosting onto the cooled cupcakes and then topped them with graham cracker crumbs and shaved chocolate. The consistency of the frosting was a bit thin and I was concerned that it would be runny on the cupcakes, but it held up quite well. Definitely keep these in the refrigerator if making them on warm days.

And here is a pic of each layer of this delicious cupcake…

Looking for some more S’more inspired treats…

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies

Malted S’mores Ice Cream

S’mores Icebox Cake

S’mores Chocolate Chip Cookies

S’mores Cupcakes

Servings: 12 Cupcakes
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Ingredients:

Graham Cracker Crust

3/4 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 tablespoons sugar

Chocolate Cupcakes:

1 box chocolate cake mix along with the ingredients necessary to make the batter

Marshmallow Whipped Cream

1 cup heavy whipped cream

1 teaspoon vanilla extract

7 oz. jar marshmallow cream

Graham cracker crumbs and shaved chocolate for topping

Directions:

Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.

Make the graham cracker crust: Combine the graham cracker crumbs, butter and sugar in a medium bowl until well combined. Place a tablespoon of the mixture in the bottom of each cupcake liner and press down with the bottom of a cup. Bake in the preheated oven for 5 – 7 minutes, until set, and then let cool while making the cupcake batter.

Cupcakes: Prepare the cake mix per the instructions and pour 1/4 cup of batter over the graham cracker crust. Use the remaining batter to make a small cake. Bake the cupcakes for 15-18 minutes, or until a cake tester inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Frosting: Using a handheld mixer, beat the heavy cream and vanilla extract in a medium bowl until soft peaks form. Add in the marshmallow cream and continue beating the mixture until it’s smooth. Transfer to a piping bag fitted with a round tip and pipe dollops of the frosting onto each cupcake.

Top each cupcake with graham cracker crumbs and shaved chocolate and enjoy!

S’mores Chocolate Chip Cookies

Happy National S’mores Day! This year to commemorate the day I decided to make S’mores Chocolate Chip Cookies. Now quite a few years ago I made a S’mores Stuffed Chocolate Chip Cookie – this was before I was aware of this celebratory day for this campfire staple – and it was exactly as the name suggests, an actual s’more (marshmallow, chocolate and graham cracker) baked into the center of a chocolate chip cookie. For these cookies today the ingredients for a s’more are incorporated into the cookie. The graham crackers are crushed and whisked together with the flour and cocoa powder while the marshmallows and milk chocolate chips are folded into the cookie dough once all of the other ingredients have been mixed and combined.

The resulting cookie is one that’s perfectly chocolatey, a little gooey thanks to the marshmallows and has a hint of graham cracker.

S'mores Chocolate Chip Cookies

Servings: 30 cookies
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Ingredients:

1 cup mini marshmallows

1 cup flour

1 cup crushed graham cracker crumbs

1/2 cup dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups milk chocolate chips

Directions:

Prep baking sheets with parchment paper and set aside.

The night before you make the cookies place the marshmallows in a bowl and leave on the counter uncovered. This will “age” the marshmallows and help them keep their shape while baking.

In a large bowl whisk together the flour, graham cracker crumbs, cocoa powder, baking powder and salt. Set aside.

Using a hand or stand mixer, cream together the butter and sugars until light. Add the eggs and vanilla extract and beat until fluffy.

Slowly add the flour mixtures, scraping the sides of the bowl as necessary. Once the ingredients are full incorporate stop mixing. Fold in the chocolate chips and the marshmallows.

Using a cookie scoop form the dough into balls and place on the prepared cookie sheets, leaving room for spreading. Chill the dough on the cookie sheets in the refrigerator for at least an hour.

Preheat the oven to 350 F and baking the cookies for 12-15 minutes. The cookies will be set on the outside and soft in the middle.

Let the cookies cool on the cookie sheets for 5 minutes and then transfer to a wire rack to cool completely.

Recipe modified from Food52

S’more Brownie Bites

Happy National S’mores Day! Will you be enjoying the campfire treat today? Truth be told, I had my first actual s’more last year and I must admit it was pretty good. I am not a big marshmallow fan so I think that’s why I never tried one, also, I’ve never been camping. Although you don’t have to go camping to have a s’more. Last year friends and I made them for dessert after a BBQ by roasting the marshmallows over sterno gel chafing fuel. Believe it or not, it actually worked! For today’s s’more treat I made S’more Brownie Bites.

I started by making the brownie batter. I melted a stick of butter in a small saucepan and then added in mini chocolate chips and whisked it until it was melted and smooth. I transferred this a medium bowl and stirred in sugar, eggs and vanilla extract. Using a hand mixer I then beat in all-purpose flour. And finally I stirred in mini chocolate chips. Now, the recipe called for quinoa flour along with all-purpose flour. I decided to omit the quinoa flour and just used all-purpose flour. I honestly didn’t want to spend money on quinoa flour which I probably wouldn’t use again and it didn’t seem necessary to the outcome of the recipe. I even researched making my own quinoa flour, but, it just didn’t seem worth the time and effort. Sorry if I sound so negative, but, I’ve finally learned that tweaking a recipe to the ingredients you have on hand is obviously much easier but also builds one’s confidence in the kitchen and you truly learn what works and doesn’t work. Back in the day, I would avoid a recipe if it included an ingredient not readily available or a bit on the pricier side, but, now I look for ways to make the recipe work with what I have on hand.

Once the batter was ready, using a small cookie scoop, I filled a mini cupcake pan, which I lined with liners, with the batter. Next, I pressed three mini marshmallows into each of the brownie bites and then topped them with crushed graham crackers. Here’s my simple trick for crushing graham crackers… Break them up a little and add them to a quart-size Ziploc bag. Seal the bag, removing the air, and then using a rolling pin, roll the graham crackers to crush them to your desired consistency. I opted to leave the graham crackers with little pieces to give the tops of the brownie bites a little texture to them.

After baking in a 350 F preheated oven for about 12 minutes they were ready! One downfall of baking marshmallows is that they melt considerably, so removing the brownie bites from the pan wasn’t as easy as just removing basic cupcakes. I let them cool for a few minutes before removing them so that could have been part of the problem, but, I also didn’t want to remove them right out of the oven since I wanted the brownies to settle a little before removing them. Removing them too soon could have resulted in smooshed brownie bites. Regardless, they still tasted yummy! The extra mini chocolate chips in the batter really added another level chocolate goodness to the brownie part and the marshmallows were perfectly melted into the brownies.

S’more Brownie Bites

Servings: 24 Brownie Bites
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Ingredients:

3-4 large graham crackers, finely crushed

1 stick unsalted butter

1 ¼ cups mini chocolate chips

½ cup sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup all-purpose flour*

Mini Marshmallows

*Original recipe called ½ cup all-purpose flour & ½ cup quinoa flour

Directions:

Preheat the oven to 350 F. Line a mini cupcake pan with papers liners and set aside.

In a small saucepan, melt the butter over low heat. Remove from the heat and add in ¾ cup of the mini chocolate chips. Whisk until the chocolate chips have melted and the mixture is smooth. Transfer to a medium bowl and whisk in the sugar, eggs and vanilla. Using a handheld mixer, gradually beat in the flour until the mixture is smooth and thick. Finally, whisk in the remaining ½ cup of mini chocolate chips.

Using a small cookie scoop, fill each paper line with the batter. Press 3 mini marshmallows into the center of the batter and then sprinkle with graham cracker crumbs. Bake in the preheated oven for 10 to 12 minutes, the marshmallows will be puffed and lightly golden. Let cool for 20 minutes and enjoy!

Recipe From Food Network

S’mores Icebox Cake

Happy National S’mores Day! Isn’t it insane how there’s a day for everything?!?! Today is also National Lazy Day so if you feel like doing nothing you have a decent excuse. And if you want to prepare yourself for tomorrow… August 11th is National Son’s and Daughter’s Day, National President Joke Day and National Raspberry Bombe Day. And if you are so incline to go further than that check out the National Day Calendar website. So, would you believe that even though I have been sharing s’mores related desserts on my blog for the past couple of years I had never had a s’more until this past weekend? I can’t really say why, maybe it’s because I have never been camping, but, that’s not a good excuse. Truth is, I don’t care for marshmallows that much. But, after making this cake I realized that I like toasted marshmallows! I guess it’s like toasting bread, somehow it just tastes better that way.

Before assembling the cake I made ganache, chocolate whipped cream and marshmallow whipped cream. In case you are wondering at the moment and you can’t wait to get to the directions, to make the marshmallow whipped cream I roasted marshmallows in the oven under the broiler, let them cool and then whipped them with heavy cream. I am beginning to learn that you can make any type of whipped cream. I recently came across a recipe with coconut whipped cream using just the coconut solids from a refrigerated can of coconut milk. It’s essentially a vegan version of whipped cream, but, nonetheless I really want to try it.

Next, I assembled the cake. After lining a 9×5 loaf pan with plastic wrap – leaving an overhang on the long sides – I placed a single layer of chocolate graham crackers along the bottom. Breaking the pieces as necessary. Now, I am sure if you want more of an “authentic” s’mores flavor you could swap out the chocolate graham crackers for honey (or cinnamon) flavored ones. Truth be told, these chocolate graham crackers aren’t available everywhere. And did know they make vanilla ones now? I am really hoping this isn’t going to become like M&M’s or Oreos where there are more flavors than you can name or remember. Back to the cake though… Once I had a layer of graham crackers I then spread half of the marshmallow whipped cream over them and drizzled it with a few tablespoons of the chocolate ganache.

I repeated the layers again this time with the chocolate whipped cream, and then another with the marshmallow whipped cream and one last one with the chocolate whipped cream. Finally, I topped it with a layer of the graham crackers. I folded the overhanging plastic wrap over the cake and refrigerated it overnight. I also placed the remaining ganache in the fridge as well. And, I placed 2 whole graham crackers in a Ziploc bag and crushed them with a rolling pin until they were fine crumbs.

The next day, before removing the cake from the fridge, I heated the ganache in the microwave until it was pourable and let it cool for an hour. I also cut 9 marshmallows in half and placed them on a greased baking sheet in a tight 3-by-6 rectangle and broiled them until they were toasted and bubbling. I also let this cool for an hour.

To finish the cake, I inverted it onto a platter and then pressed the chocolate crumbs onto the sides of it. I poured the leftover ganache over the top and spread it into a thin layer – allowing the excess to fall over the sides of the cake. And finally, I removed the marshmallow rectangle from the baking sheet and placed it on top of the cake. And there you have it, a S’mores Icebox Cake.

And you can see after slicing it the layers were distinct. This cake was a hit… especially those roasted marshmallows. My favorite part! I think if I make this again I will opt to use the honey or cinnamon graham crackers just so that the chocolate isn’t the focal point of the cake.

Here are some more s’mores related desserts:

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies

Malted S’mores Ice Cream

S'mores Icebox Cake

Servings: 6 to 12
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Ingredients:

4 ounces milk chocolate, finely chopped

2 1/2 cups heavy cream

24 marshmallows

3 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons confectioners’ sugar

16-18 whole chocolate graham crackers

unsalted butter, for the baking sheet

Directions:

Preheat the broiler.

Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup of heavy cream to a simmer in a small saucepan. Pour over the chocolate and let stand for 5 minutes until stirring until smooth. Set aside to cool.

Butter a baking sheet, then arrange 15 marshmallows on the baking sheet. Broil until toasted and bubbling, 30 second to 1 minute. Set aside to cool.

Combine 1 cup heavy cream, the cocoa powder and confectioners’ sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form.

Combine the remaining 1 cup heavy cream and the broiled marshmallows in another medium and beat with a mixer on medium speed until stiff peaks form. Don’t worry if bits of marshmallow remain.

Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of chocolate graham crackers, break the crackers to fit as needed. Spread half of the marshmallow mixture over the graham crackers and drizzle with 2 tablespoons of the chocolate ganache. Repeat this step, but using the chocolate whipped cream instead of the marshmallow one. Repeat again using the marshmallow whipped cream and then finally the chocolate whipped cream. Top with a layer of graham crackers and then wrap the overhanging plastic wrap over the cake and refrigerate for at least 6 hours or overnight.

Crush the remaining graham crackers into finely ground crumbs by placing them in a resealable plastic bag and rolling them with a rolling pin, set aside. Place the remaining ganache in the refrigerator.

About an hour before serving preheat the broiler. Warm the reserved ganache in the microwave until pourable and set aside for an hour to cool. Butter a baking sheet and cut the remaining 9 marshmallows in half and arrange them on the baking sheet in a tight 3 x 6 rectangle – the marshmallows should be touching. Broil until toasted and bubbling and then let cool for an hour.

Invert the cake onto a platter, discard the plastic wrap and press the graham cracker crumbs onto the sides of the cake. Pour the ganache over the cake and spread into a thin layer letting the it drip down the sides. Finally, remove the toasted marshmallow rectangle in one piece and place on top of the cake.

Recipe from Food Network

S’mores Brownies

I hope you are all having a wonderful summer thus far! Today I have a treat for you that is perfect for these summer days, a spin on a favorite campfire treat… S’mores Brownies.

I began by spraying a 9 x 13 inch pan with cooking spray and lining it with graham crackers.

Next, I made my brownie batter and poured it right over the graham crackers…

And then baked it in a pre-heated 325 F oven for 40 minutes, until a cake tester inserted in the middle came out almost clean.

I then switched my oven to the broiler setting and topped the brownie with mini marshmallows, chocolate chips and crushed graham crackers and placed it back in the oven for just about a minute until the marshmallows began to brown.

I let the brownie cool on a wire rack and then transferred it to a cutting board to slice it. The key is to make sure the brownies have completely cooled before slicing into them, if you slice them too soon you will have a marshmallow mess as they will still be warm and gooey and the brownies will fall apart as they won’t have had enough time to set. I speak from experience on the latter.

These brownies were perfect! The texture was spot-on… Not cakelike or too dense. And while you may think that the addition of the marshmallows and chocolate chips on top would make them too sweet, the opposite is true, it enhanced the flavor of the chocolate in the brownies. And let’s not forget the graham crackers on the bottom, they incorporated nicely into the brownie and while you may think they would get crispier when baked they actually provided a soft base to the brownies, sort of like a built-in plate. Overall, all of these flavors and textures worked together perfectly; just like your regular S’mores does.

S’mores Brownies

Makes 12 Brownies

Ingredients:

10 graham crackers

3 cups mini marshmallows

2 cups semi-sweet chocolate chips, plus an additional 1/2 cup for the topping

1 stick unsalted butter

3/4 cup granulated sugar

3/4 cup light brown sugar

4 eggs

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon salt

Directions:

Preheat the oven to 325 F. Spray a 9 x 13 inch pan with cooking spray and line it with graham crackers.

In a medium saucepan melt 2 cups of the chocolate chips with the stick of butter over low heat, stirring frequently.

Once the chocolate chips and butter have melted remove from the heat and whisk in the granulate sugar and light brown sugar, cool slightly.

Whisk in the eggs, one at a time and then the vanilla extract.

Stir in the flour and salt and pour the batter over the graham crackers.

Bake for 40 – 45 minutes, until a tester inserted in the middle come out almost clean.

Remove the pan from the oven and set the oven to the broiler setting. Top the brownie with the mini marshmallows, and the remaining chocolate chips and graham crackers – crush the graham crackers. Place the pan back in the oven for 30 – 60 seconds, until the marshmallows begin to brown. Remove from the oven and transfer to a wire rack to cool completely. Once cooled transfer the brownie to a cutting board and slice into 12 pieces.

S’Mores Stuffed Chocolate Chip Cookies

Not that long ago I finally joined Pinterest and while I am no nowhere near being an expert on it, I am getting the gist of it. Maybe with the holiday season just around the corner I’ll utilize it a bit more. Luckily I have friends who are on it who find cool things to share with me and politely hint at me to try, like S’mores Stuffed Chocolate Chip Cookies . I’ve actually never had a s’more; mainly because I am not particularly fond of marshmallows. I recall eating them as a child but chances are I ate one too many of them and got my fill. I figured since these marshmallows would melt into the cookie while baking I wouldn’t be bothered by them. And boy was I right!

I began by making the chocolate chip cookie dough.

I then gathered my three ingredients to make s’mores – graham crackers, chocolate and marshmallows.

And a assembled a s’more. I should note that I opted to use mini-marshmallows as opposed to the larger ones which probably explains the lack of marshmallow gooeyness in my cookie. I’m not complaining though!

This is where the messy part began and I’ll spare you those pictures – mainly because I didn’t take any since my hands were covered with cookie dough. Using an ice cream scoop I scooped the dough into the palm of my hand and flattened it. I then placed the s’more on the flattened cookie dough and then placed another ice cream sized scoop of cookie dough on top of the s’more and smoothed the dough to form a decent sized mound. One more thing about those pesky marshmallows, if I had used the larger sized ones it probably would have been easier to shape the cookies since the smaller ones allowed the graham cracker and chocolate to move around a lot while forming the cookie.

I baked the cookies (4 at a time) in a 350 F preheated oven for 15 minutes – they were just beginning to brown and the tops were cracking a bit. I let them cook on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Overall these cookies are amazing! The cookie itself was delicious and I will probably use the recipe the next time I make basic chocolate chip cookies.

But the best part is when you split the cookie in half and you have all that chocolate in the middle… YUM!!!

S’Mores Stuffed Chocolate Chip Cookies

Makes 12 Large Cookies

Ingredients:

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi-sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise**

Directions:

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.