S'moreful September: S'mores Cupcakes

I'm not going to lie, this is the recipe I was waiting for.  It was the whole reason that I decided to celebrate National S'mores Day, and the reason that I will probably continue to celebrate every year after this one.

I do love this recipe from start to finish, and (as you well know) any time that I can use a box mix while creating a full recipe, it's a good day.  There's something about saving those middle steps that really appeals to me, especially when I know I love that particular brand or flavor.
Ingredients (bottom/crust layer):
1 1/2 C finely crushed graham crackers
1/4 C sugar
5T unsalted butter
2 oz bittersweet chocolate, finely chopped
about 200 mini marshmallows (less than half a bag)


Directions (bottom/crust layer):
1. Preheat oven to 350 degrees and line 24 muffin tins with paper liners.
2. Mix graham crumbs and sugar in a microwave safe bowl.  Top with butter and microwave until melted.  Stir well to mix the butter throughout.
3. Place about 1 T of crumb mixture into each muffin cup, and press down (I used the bottom of a cup).
4. Bake for 5 minutes.  Remove then top with a tsp (or so) of chocolate pieces and 4-7 mini marshmallows.

Ingredients (cupcake layer):
1 box of favorite chocolate cake mix
all related ingredients for cake mix (eggs, oil, water, etc.)

Directions (cupcake layer):
1. Mix all necessary ingredients for box mix.
2. Add to top of bottom crust layer in each paper muffin cup.
3. Bake according to box mix directions, but watch closely as it goes a little more quickly.  Remove and let cool.

The frosting was so heavy it broke our cheap hand mixer!

Ingredients (frosting layer):
1/4 C butter, softened
1 jar (7oz) marshmallow creme
1 tsp vanilla
16 oz powdered sugar (or less)
1-2 T milk

Directions (frosting layer): ***
1. Hand/machine mix butter, marshmallow creme, and vanilla until well blended.
2. Gradually add sugar, beating after each addition until well blended.
3. Add in 1 T of milk and blend.  Add more milk, if necessary, for desired consistency
4. Top your cooled cupcakes with the frosting.
5. Lightly brown in broiler or with kitchen torch.

So, as you see, the frosting and I didn't get along.  If you look here, the frosting was supposed to be pipe-able.  Yeah, that totally didn't work, and trying to lightly brown it made it even worse!  The cupcakes tasted amazing, but I blew out a hand mixer on the frosting and it went down hill from there.  Hand mixing the heavy marshmallow frosting was very difficult (as my hand mixer obviously doth protest too much) and it didn't firm up as needed.  In the end, sure, it looked like a melted slice of provolone, but it tasted amazing.  Next year, I'll have to play with it to see how it goes.

My assistant thought this was a good form of 'decorating'.

Sigh. Well, it was a great S'moreful beginning to this September, and I had a blast with National S'mores Day.  And?  The greatest part about Pinterest?  There are a ton more s'more recipes to be had for next year.

Score!

S'moreful September: S'mores Truffles

I was very dubious of this recipe.  In fact, I might still tweak it, if given the opportunity to make it again.  I'll let you be the judge, but I think that A) this recipe doesn't make enough truffles and B) there should be a way to put a large marshmallow in there, even if it's cut in half.  Marshmallows make the s'mores, in my opinion.

That being said, these do taste really great, and if you're up for rolling truffles, you should definitely give this recipe a try!

Ingredients:
2 T unsalted butter
1/2 C heavy cream
2 C milk chocolate chips
24+ mini marshmallows
1 C finely crushed graham crackers




Directions:
1. Melt butter in a medium sized pan over medium heat; whisk in cream and bring to a boil.
2. Remove pan from heat, and stir in chocolate chips until melted smooth.
3. Chill pan in fridge for at least 1 hour.  (My fridge wasn't a fan and it took nearly 2 hours.)
4. Roll 24 mini truffles, stuffing at least 1 mini marshmallow into the center of each.
5. Roll truffles in graham crumbs, then place back in the fridge to chill until serving.

S'moreful September: S'mores Cracker Candy

Here's something that I hadn't expected to do, but when you've got the ingredients, and you're looking to experiment, what else would you recommend?

This treat is not a candy, as such, but there's really not a better way to describe it.

Ingredients:
12 full sheets of graham crackers
3/4 C butter
3/4 C brown sugar
3 C mini marshmallows
4 Hershey bars, broken into pieces
1 C milk chocolate chips
Non-stick spray

Directions:
1. Preheat oven to 350, and line a jelly roll pan (or 9"x13" pan) with aluminum foil, leaving at least one inch around the edges to help you lift up the candy later.  Spray the foil with non-stick spray.
2. Arrange half pieces of graham crackers on the foil so that the sides are touching.
3. In a medium sauce pan, melt the butter and brown sugar over medium heat, stirring constantly, until smooth. Bring mixture just to a boil.
4. Remove from heat and pour evenly over crackers.  Use a spatula to gently spread as necessary.
5. Bake in the oven at least 5 minutes, or until bubbly.
6. Remove pan from oven and sprinkle, marshmallows, chocolate chips, and chocolate pieces over the crackers.

7. Place back int he oven for another 2-3 minutes until the marshmallows soften and fluff up.


You could also kick on the broiler for a minute (or so) to lightly toast the marshmallows.
8. Let the candy cool completely.  Use foil to lift it out, then cut into bars and enjoy!   

S'moreful September: PB S'more Brownies

It was only a matter of time before peanut butter was added to this mixture.  This recipe appeals to me for its simplicity, and the way you combine the peanut butter into the mixture to make you feel better about your life.  It's protein, it's healthy, right??

Ingredients:
1 box of your favorite brownie mix (plus it's ingredients, usually oil, eggs, and water)
1 jar (7.5oz) of marshmallow creme
1 C of your favorite creamy chocolate frosting
1 C of your favorite peanut butter

* See how this recipe is bound to be your favorite?  Three of the ingredients are your own personal favs!*




Directions:
1. Make, bake, and cool your brownies in a greased 9"x13" baking pan.  Usually the recipe calls for up to
a 8x8 size, so this will bake in less than half that allotted time.  Watch the brownies, use a toothpick.  You should know what you'd like your brownies to look like.
2. Drop spoonfuls of the marshmallow creme on top of the cooled brownie.  Lightly spread the fluff around.
3. Melt the frosting in a microwave safe bowl.  Pour and spread over the fluff.

4. Melt the peanut butter in a microwave safe bowl.  Pour and spread over the chocolate.
5. Using a knife, spread around the chocolate and peanut butter to marbleize it.
6. Cool in the fridge until more firm.  Cut and enjoy!

OH SO GOOD!!!

S'moreful September: S'mores Cookies

Day Two of the S'moreful September brings an easier recipe than yesterday.  I wanted to get the hard one out of the way so you'd think everything else was essentially bliss.

Okay, it's all bliss, but some bliss just comes a little easier, yes?  Of course.

So, today is cookies.  You could probably use your own chocolate chip cookie base and make some tweaks, but here's the recipe I followed...

Ingredients:
1 1/2 C all purpose flour
1 C graham cracker crumbs
1 tsp baking soda
1 dash of salt (optional)
1 dash of cinnamon
1 C butter, softened
3/4 C sugar
3/4 C brown sugar
1 tsp vanilla
2 eggs
1 1/2 C mini marshmallows
2 C mini chocolate chips
2 Hershey bars, chopped

Directions:
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine flour, graham cracker crumbs, baking soda, salt, and cinnamon.
3. In a larger bowl, beat together butter, sugar, brown sugar, and vanilla until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Slowly beat in the flour mixture until smooth.
6. Stir in the mini chocolate chips.
7. Drop rounded tablespoons of batter onto an ungreased cookie sheet.
8. Bake for 8 minutes, push in 4 marshmallows and a couple chocolate pieces into each cooke, then return to oven for an additional 3-4 minutes, or until fully cooked.
9. Cool on wire rack.

*makes about 3 dozen amazing cookies*

S'moreful September: S'mores Rice Krispies, revisited

I know this is 20 days a bit late, but August contained one of the coolest "national" holidays ever: National S'mores Day!

Now, of course you ALL know how addicted I am to sweet things in general, but s'mores in particular.  There's something about the combination of flavors that makes me proud to be an American.  Especially the first time I made them with my husband, when he was in his mid-20's.  Being from South Africa, he never was able to experience the rich and gooey goodness known as s'mores.

It was almost like that scene from The Sandlot.  Which I also introduced to Thomas... in his 30's...  sigh.  There's so much to life that he missed out on!  I think if he's going to become an American citizen, it's not just about passing the Constitution test, it's about knowing the culture of why the people our age are the way we are, no?

So, before I go off too far on a tangent, this week I'll be presenting some of my favorite s'mores recipes (so far), including revisiting one that I've done in the past: the S'mores Rice Krispies Treat.

I've now done this recipe three or four more times, and I've made some tweaks, corrections, and improvements, so I'd like to clear the air before moving on to bigger and better (not possible?!) treats!

Ingredients (Krispies Layer):
3 T butter (chopped into smaller pieces)
40 large marshmallows (1 Jet Puffed bag)
5 C Rice Krispies
1 C Golden Grahams
1/2 bag mini chocolate Chips
Non-stick cooking spray

Directions (Krispies Layer):
1. Spray a 9"x13" pan
2. In a large, microwave safe, bowl place the marshmallows and butter pieces.  Microwave for 3 minutes, stirring after 2, until butter and marshmallows are melted.  Stir gently.  In order to prevent the marshmallow from sticking to your spatula, just use some non-stick spray on the spatula.
3. Stir in Rice Krispies and Golden Grahams until combined.  Stir in chocolate chips and immediate press into the prepped pan.  (My assistant likes to use a little parchment paper as a barrier between her hand and the sticky cereal.  This way she can keep pressing it down without making too big of a mess on her hands.)




Ingredients (Fudgy Layer):
1 bag semi-sweet chocolate chips
1 bag butterscotch chips
about 20-24 graham cracker (square halves)

Directions (Fudgy Layer):
1. Combine both bags of chips in a microwave safe bowl.  Microwave about 2 minutes, stirring every 45 seconds, until melted smooth.
2. Spread fudgy frosting over the Krispes layer.
The more the merrier!
3. Break/cut each full graham cracker into 8 smaller pieces (or each half cracker into 4 pieces).
4. Layout the graham crackers with just a little space in between until the fudgy layer has been completely covered with graham.
5. Chill in fridge until chocolate has set.

Ingredients (Top Layer):
1 bag (or less) of large marshmallows, cut (hamburger style) in half.
1/2 bag of mini chocolate chips
* You'll need one half of a marshmallow for every graham square on the fudgy layer. *

Directions (Top Layer):
1. Cut your treats into squares - you've already set up where to cut by pre-cutting your graham crackers.
2. Remove the treats, and place on a parchment paper lined cookie sheet.
3. Take your cut marshmallows, and place one (sticky/cut side down) on top of each treat.
4. Turn your oven broiler on high and place treats in the oven.
5. Broil until the desired darkness/crispness of your marshmallows
6. Melt the rest of your mini chocolate chips in a microwave safe bowl (1-2 minutes, stirring at least twice).
7. Stir until smooth, then lightly drizzle over the tops of your treats.

I know, this still sounds like a lot, but once you get the hang of it, it's quite easy, and you'll learn little tricks that'll keep you sane in make the process simple.  It's really worth it, and I keep getting rave reviews every time.  It's got a little something summery for everyone!
 

S'mores Rice Krispies Treats!

 I don't know what's been up with me lately.  I think it's because summer is FINALLY here.  However, I have been craving s'mores.

Straight off the campfire s'mores.  The problem is that I'm not a fan of camping alone, and my hubs has been traveling a lot for work.  S'mores are few and far between.  So my Pinterest boards have been swelling with alternative recipes for s'mores.  Same great ingredients, just in slightly different formats.

 One recipe that I really wanted to try was from Glorious Treats.  It looked amazing, and I couldn't wait to give it a go.

S'mores Rice Krispies Treats
(bottom layer)

3 Tablespoons butter
4 cups mini marshmallows (or about 40 regular/large marshmallows - 1 Jef Puffed bag)
5 cups Rice Krispies cereal
1 cup Golden Grahams cereal
1/2 cup mini chocolate chips
(top layers)
12 oz semi-sweet chocolate
10 full sized graham crackers, broken in half (slightly more or less, depending on the pan you use)
40 large marshmallows (1 more bag)

 Directions
Lightly cover a  9"x13" pan with cooking spray.

In a large microwave safe bowl, place 3 tablespoons of butter (cut into a few pieces), and 1 bag of marshmallows. Microwave about 3 minutes (stirring after 2 minutes) watch the microwave, cooking times may vary. Cook in microwave until butter and marshmallows are melted. Stir gently.
Add rice krispies and golden grahams cereal and stir to combine. (try using a plastic or silicone spatula sprayed with a bit of cooking spray).

Add mini chocolate chips, stir quickly, and immediately pour mixture into prepared 9"x13" pan. Press into pan (with spatula).

Next, melt 12 oz of chocolate chips in the microwave, stirring every 20 seconds until fully melted.  Then, pour the chocolate on top of your rice krispies layer.  Taking a spatula, spread the chocolate out like frosting in an even layer, covering the entire bottom layer of krispies.  This chocolate layer will help hold the graham crackers in place, so work quickly to get into the next step.

While the chocolate is still warm, lay graham cracker squares on top, leaving a tiny bit of space between each cracker.  This space will help you as guidelines as to where to cut, so it only needs to be a knife blade's width.


Now, to help the warm chocolate to cool, helping to set the graham crackers into place, place the entire pan into the refrigerator.  Leave the pan there at least 10 minutes.


For the next step, you'll need a cookie sheet covered in parchment paper, or wax paper (whatever you have on hand).

While killing time, you can also cut your second bag of marshmallows in half.  You'll need four per graham cracker, so make sure to plan accordingly.

When the krispies have cooled, remove them from the fridge and cut between the graham crackers with a sharp knife.  Place the newly cut treats onto your prepared cookie sheet.




Now you'll place your cut marshmallows sticky (or cut) side down onto each graham cracker.

 Place the marshmallows close together, but if you buy the "regular" size of marshmallows, you won't have much of a choice.  They'll pretty much fill the entire graham cracker.

Next you have a choice: if you have a kitchen torch, you can use that to lightly crisp your marshmallows. I wanted more of an "even" crisp, and wasn't so patient, so I kicked my oven broiler on high and placed the pan of treats in there.

 It doesn't take long for your marshmallows to brown.  If you'd like them lighter, take them out sooner, or darker - leave them in longer.  It's your call.  I left them in for about five minutes, but I put the rack halfway down the oven so I could closely monitor them and get them at just a lightly golden color.

Your call, and your timing.

Finally, I didn't think they were really finished, so I melted another 2/3 cup of chocolate chips (more or less, your preference) to drizzle on top.

Fresh out of the oven, and oh so gooey!!

From there, I also cut the treats into fours, so each treat had one marshmallow.  I found them extremely rich, and more fun to pop in a smaller size, but it's your call.  Hopefully this will help your hankering for some s'mores.  I know it certainly helped me!  You can just put these in a zip lock bag, or other air tight container, and they'll still be good for at least two days.  If they had lasted longer, I would let you know, but I'm sure they'd be good for at least three or four days (if they last that long!!).

Mini S'more Cups!

Okay, what better way to celebrate summer than with S'mores, right?

Problem #1: The mess - although, yes, you can argue that's part of the fun.
Problem #2: The fire - unless you have a gas stove or a great lighter, it gets tiring to roast all of those marshmallows!
Problem #3: You might start to feel guilty once you've eaten 3, 4, or 8 depending on who you are.

All problems: solved with s'more cups!

First of all, I love that you start with the same basic ingredients.  The only things you're adding is a little powered sugar and some melted butter.  I do have to pause for an editorial note: see the marshmallows?  This new thing is that they're flat, and easier to stack.  I don't want flat marshmallows, and if I was actually roasting them on a stick, I'd like them even less!  However, the store was sold out of everything else (except the minis) over the Fourth of July weekend, so I was stuck with the stackers.  (yuck.)

It was super easy to ground up the graham crackers and mix in the powered sugar and butter.  I put about a half + teaspoon of the mixture in each of my mini muffin cups, and pressed them down with my mini tart shaper.  Then I toasted them to solidify/warm it up.  They didn't brown too much, but I wasn't really patient enough for them to brown, either, so it is what it is.  The nice thing about these warm cups, however, was it made the chocolate soft almost immediately when I added those squares to each cup.

Then, to make sure they were going to be gooey enough, when I placed the (halved) marshmallows on top, I pushed them down a bit, in order to make sure that chocolate goodness was spread around the entire cup!

Then you put them back in the oven, just a moment, to soften/puff up the marshmallows.  After two minutes, I tried to put on the boiler to crisp them a bit, but nothing really happened.  Maybe if they had been right underneath it they might have browned, but I didn't want to push it, or make it rubbery in my electric (double yuck) oven.  I'll take what I can get, especially if the food tastes great!

After these sat for about 10 minutes, I melted the rest of the chocolate and drizzled it on top.  You can put the chocolate on however you'd like, but I love drizzling chocolate whenever possible.  Two bars of chocolate is A LOT to drizzle, but I didn't want to skimp.  It's a little heavier than it decoratively should be, but when we're talking about chocolate, how could we go wrong?!

Let the chocolate set before serving, then enjoy.  The weather was too warm for the chocolate to set here (even after three hours), but darn was it good!!