S'mores Granola

I found a recipe on Food Network for s'mores granola, and it was a no brainer that it would be coming out my kitchen.  I love granola, and I totally love s'mores.  I think that I mostly love the marshmallow and chocolate together.  In fact, I confess that last time we had real roast your marshmallow s'mores, I sandwiched my warm gooey toasty marshmallow between two chocolate squares.  I don't regret it.  And I would totally do it again.  For this recipe, I used marshmallow bits so I didn't have to worry about stale marshmallows, because no.  Also, I drizzle the chocolate over the top of the granola/marshmallow bit mixture to get a more even distribution of the chocolate flavor. Oatmeal and Golden Grahams are sweetened and baked with honey and brown sugar, then tossed with marshmallow bits and drizzled with melted chocolate.  Breakfast anyone?

S'mores Granola

4 Tablespoons butter, melted
3 Tablespoons packed brown sugar
3 Tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup quick oats
3/4 cup old fashioned oats
1 1/2 cups Golden Grahams cereal
3/4 cup marshmallow bits
1/2 cup semi sweet chocolate chips, melted

Preheat the oven to 350F.  Lightly grease a rimmed baking sheet.

In a large bowl, stir together the butter, brown sugar, honey, vanilla, and salt until combined.  Add the quick oats, old fashioned oats, and cereal and stir until the mixture is evenly coated.  

Spread the oat mixture on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, stirring once halfway through baking, or until golden.  Remove the granola from the oven and let cool.  Sprinkle the marshmallow bits into the granola, then drizzle the melted chocolate over the top.  Let the chocolate set completely before storing.  Makes about 6 cups.

Enjoy!  -Cardamommy

S'Mores Layer Cake

Holy Birthday Cake, right? My oldest Hungry Puppy is turning 10 in a few days, and her party is tonight!  She requested a s'mores cake, so we had to really go for it.  I did a lot of conceptualizing on this cake.  Should it be a brownie type cake? How many layers?  How should be incorporate the graham cracker element?  So many decisions!  We finally came to this conclusion, though, and it is totally a winner.  And it looks amazing too, doesn't it?  I started with a graham cracker cake layer (modified from this recipe), topped with graham cracker marshmallow cream filling, a chocolate cake layer, more marshmallow filling, another graham cracker cake layer, then hot fudge over it all.  Oh yes hot fudge.  Sprinkle some graham crackers, chocolate bar pieces, and marshmallows on top and it is finished!  Happy Birthday to my girl!!

S'Mores Layer Cake

Graham Cracker Cake:
3/4 cup all purpose flour
2 1/4 cups graham cracker crumbs
3 3/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Chocolate Cake:

3/4 ounces semi-sweet chocolate chips   

1/3 cup milk    

1/3 cups hot water   

1/3 cup mayonnaise 

1 large eggs  

1/2 teaspoons vanilla extract 

3/4 cups granulated sugar

3/4 cups all-purpose flour  

1/3 cup unsweetened cocoa powder 

3/4 teaspoons baking soda 

1/4 + 1/8 teaspoons baking powder  

1/4 teaspoon salt 

Graham Cracker Marshmallow Cream Filling:
2 jars (7 ounces each) marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons clear vanilla
pinch of salt
1 Tablespoon hot water
2 full graham cracker sheets, broken into bite size pieces
1 jar (12 ounces) hot fudge sauce, warmed up until pourable
Mini marshmallows, graham cracker pieces, chocolate bar pieces, to garnish


Preheat the oven to 350F.  Spray 3 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly spray the parchment. Set aside.

For the graham cracker cake, whisk together the flour, graham cracker crumbs, and baking powder in a medium bowl.  Set aside.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, until blended.  Beat in the vanilla extract.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk, then repeat.  Add the remaining 1/3 of flour mixture and beat until just incorporated.

Spread half of the batter evenly in the first prepared pan, and the other half in the second pan (the third pan is for the chocolate cake layer).  Bake the cakes for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Turn the cakes out of the pans and peel the parchment off of the bottoms.  Let cakes cool on a cooling rack.

While the graham cracker cakes are baking , make the chocolate cake layer.  In a small microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 30 seconds, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Pour the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on cooling rack for about 10 to 15 minutes.  Turn the cake out of the pan and peel the parchment off of the bottom.  Let cake cool on a cooling rack.

For the marshmallow cream frosting, beat together the marshmallow cream, shortening,  powdered sugar, vanilla, salt, and hot water until light and fluffy.  Stir in the graham cracker pieces.

To assemble the cake, place a graham cracker cake layer on a cake stand or serving plate.  Spread half of the marshmallow cream filling on top.  Place the chocolate cake layer on top, and spread the remaining marshmallow cream filling on top.  Place the remaining graham cracker cake layer on the very top, and pour the hot fudge over the cake, letting it run down the sides.  Sprinkle the top with mini marshmallows, chocolate bar pieces, and graham cracker pieces.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

S'Mores Blondies

Every year I notice that around the middle to end of August, Fall is all over the internet.  Apples, pumpkin, boots and sweaters.  I struggle with this every year!  I'm so not ready.  I am not ready for Fall, because Fall means Winter, and I just can't yet.  Instead, I am one of those people who holds on to shorts and s'mores until the cold and bitter end.  Summer isn't even officially over until Monday, so we're doing this.  I found this recipe the other day and was instantly creating these s'mores blondies in my mind.  I started with their graham cracker chocolate chip layer as the base, then topped it with a fluffy marshmallow cream frosting, chocolate bar pieces, mini marshmallows, graham cracker pieces, and a chocolate drizzle.  The result?  Fudgy, graham crackery, marshmallowy chocolatey bliss.

S'Mores Blondies

Blondies:
1/2 cup (1 stick) butter, room temperature
6 Tablespoons granulated sugar
6 Tablespoons packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup graham cracker crumbs (about 7-8 full graham cracker sheets)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk chocolate chips

Marshmallow Cream Frosting:
1/2 cup shortening
1 jar marshmallow cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 teaspoons hot water
1 Hershey chocolate bar, broken into small pieces
1 Graham cracker square, broken into small pieces
1/4 cup mini marshmallows
Melted chocolate to drizzle

Preheat the oven to 350F. Line an 8 inch square pan with parchment paper, letting the paper hang over the sides to use as handles. Lightly spray the parchment and pan with cooking spray.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth. Add the flour, graham cracker crumbs, baking soda, and salt, and beat until just combined. Stir in the chocolate chips. Spread the batter evenly in the prepared pan (batter will be sticky). 

Place the blondies in the oven and bake for about 23-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs. Remove blondies from the oven and let cool completely before frosting.

For the frosting, beat together the shortening, marshmallow cream, powdered sugar, vanilla, salt, and hot water until light and fluffy.  Spread over cooled blondies. Sprinkle the candy bar  pieces, graham cracker pie,especially, and marshmallows over the top. Drizzle with melted chocolate. 

Using the parchment as a handle, lift the blondies out of the pan and place on a large cutting board. Cut into squares.  Makes 16 bars.

Enjoy!  - Cardamommy

Inside Out S'mores Brownies

Oh these brownies.  If you are in need of rich chocolatey, fudgy, gooey, marshmallowy brownies, just stop here.  Run to the kitchen, and make these now.  You will thank me.  These luscious brownies are filled with graham crackers and marshmallow cream, and topped with mini marshmallows and chocolate chips.  These brownies are super soft and gooey at room temperature, but will firm up when chilled.

Inside Out S'mores Brownies

3/4 cup canola oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup marshmallow cream
3 graham crackers (full sheets), broken into pieces
1/2 cup mini marshmallows
1/4 cup semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x11 inch baking dish.

In a large bowl, stir together the oil, sugar, vanilla, and eggs until well blended.  Add the flour, cocoa powder, baking powder, and salt, and stir until just combined.

Spread half of the brownie batter into the prepared pan, drop the marshmallow cream in by spoonfuls over the batter.  Use a knife to spread and swirl the marshmallow cream over the batter.  Place the graham cracker pieces evenly over the top of the marshmallow cream.  Carefully pour the remaining brownie batter over the top and spread to cover all of the marshmallow cream and graham crackers.

Place the brownies in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and sprinkle the mini marshmallows and chocolate chips over the top.  Return brownies to the oven for 1 to 2 more minutes.  Remove brownies from the oven and let cool completely before cutting.  If you would like a firmer brownie and cleaner cut, chill before cutting and serving.  Makes 12 to 16 brownies.

Enjoy!  -Cardamommy

S'Mores Oatmeal Cream Pies

I know that S'mores day was last week, and it made me realize that I haven't done many s'mores recipes this summer, and that definitely had to change fast.  I've been thinking lately about making oatmeal cream pies, and decided to go for and make them s'mores!  I tried two different graham cracker oatmeal cookie recipes for this. One was a complete and utter flop, which was a total bummer because the flavor was amazing.  The other recipe turned out perfectly!  Even better than I had hoped.  Once I nailed down the cookie part, I just filled them with marshmallow filling (which is so completely amazing!) and hot fudge sauce!  They are soft, chewy, chocolatey marshmallow filled food for your soul.  Original cookie recipe found here.

S'Mores Oatmeal Cream Pies

Graham Cracker Oatmeal Cookies:
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups old fashioned oats
1 1/2 cups all purpose flour
1 1/2 cups graham cracker crumbs (about 12 full sheets)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon

Marshmallow Filling:
1 (7 ounce) jar marshmallow cream

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

2 teaspoons very hot water

Hot Fudge Sauce (I used a jar of Hershey's hot fudge sauce)

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.  Beat in the eggs, one at a time until incorporated.  Add the oats, flour, graham cracker crumbs, baking soda, salt, and cinnamon, and beat until combined.

Drop tablespoon size scoops of dough onto the prepared baking sheet and use your fingers to flatten the cookies slightly.  Bake for 9 to 10 minutes, or until the tops are set.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely.

For the marshmallow filling, beat together the marshmallow cream, shortening, powdered sugar, vanilla and salt until smooth and fluffy.  Add the hot water and beat until blended.  

To assemble the cream pies, spread marshmallow filling on the bottom of half of the cookies, and spread hot fudge on the remaining half.  Gently press one of each together, then repeat with remaining cookies.  Makes about 26 cream pies.

Enjoy!  -Cardamommy 

Crispy S'mores Bars

These crispy s'mores bars are super delicious, although they fell a little bit short on the crispy.  I was a tad bit worried that the cocoa rice krispies would get soggy in the chocolate mixture and turn out to be more chewy than crispy, and they did.  Not extremely, but a little bit.  They are still wonderful, though, and will disappear in no time.  A chocolatey rice krispie and marshmallow layer sits on top of a graham cracker crust, and is topped with toasted marshmallows.  Original recipe found here.

Crispy S'mores Bars

2 cups graham cracker crumbs (about 15 or 16 full graham cracker sheets)
2 Tablespoons granulated sugar
7 Tablespoons butter, melted
16 ounces semi sweet chocolate chips
1/2 cup milk
2 cups cocoa rice krispies
4 cups mini marshmallows, divided


Lightly grease a 9x13 inch baking dish.

In a large bowl, stir together the graham cracker crumbs, sugar, and melted butter until crumbs are evenly moistened.  Pour the crumb mixture into the prepared dish and press firmly and evenly onto the bottom of the dish.  Chill for 30 to 60 minutes, or until cold and firm.

Place the chocolate chips and milk in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Let the chocolate mixture cool for 10 to 20 minutes.

Pour the cocoa rice krispies and 2 cups of the marshmallows into the cooled chocolate mixture and stir until combined.  Pour the chocolate mixture over the chilled graham cracker crust and spread evenly.  Top with the remaining 2 cups of marshmallows.  Place the pan under the broiler for 1 to 2 minutes (watching constantly!!!) until golden brown and toasted.  Chill the bars for several hours or overnight until firm.  Cut into bars and serve.  Makes 24 bars.

Enjoy!  -Cardamommy

S'Mores Snack Cake

It was an early release day from school here today, so my Hungry Puppies and I had lots of time for kitchen projects!  My oldest Hungry Puppy chose this cake and made most of it by herself.    It is super simple and very fast to make, and the results are delicious.  Moist yellow cake filled with chunks of chocolate covered graham crackers, topped with a toasted marshmallow frosting (I found the recipe here), with marshmallows and more chocolate covered graham crackers sprinkled on top.  

S'Mores Snack Cake

S'Mores Cake:
Yellow cake mix plus ingredients to prepare the mix (I used the box to bakery instructions)
1 1/2 cups chopped chocolate covered graham crackers

Toasted Marshmallow Frosting:
1 cup (2 sticks) butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
10 ounces (1 bag) mini marshmallows
1 1/2 cups chopped chocolate covered graham crackers (to sprinkle over the top)
1 cup mini marshmallows (to sprinkle over the top)

Preheat the oven to the temperature directed on the box.  Grease a 9x13 inch baking dish.

 Prepare the cake mix according to package directions, or use the box to bakery instructions.  Stir the chopped chocolate covered graham crackers into the prepared batter.  Pour the batter into the prepared pan and smooth the top.  Bake the cake according to the directions on the box.  When the cake is done, remove it from the oven and let cool completely before frosting.

For the toasted marshmallow frosting, beat the butter until smooth.  Add the powdered sugar, 1 cup at a time, beating after each addition until blended and smooth.  Beat in the vanilla extract.  Line a baking sheet with parchment paper, and lightly grease the parchment paper.  Spread the 10 ounces of mini marshmallows over the prepared baking sheet in a single layer.  Place the marshmallows under the broiler until golden brown and toasted, for about 1 minute, watching constantly so they do not burn.  Scrape the toasted marshmallows into the frosting and beat until combined.  Place the frosting in the refrigerator for 10 to 15 minutes, or until it has cooled, then beat again.  

Spread the frosting over the cooled cake.  Sprinkle the remaining chocolate covered graham crackers and marshmallows over the top.  Makes 24 servings.

Enjoy!  -Cardamommy

Toasted Marshmallow S'mores Bars

I needed to create something quick and easy, and these little bars more than fit the bill.  Start with a sugar cookie graham crust covered with melty chocolate and topped with warm toasted marshmallows.  What more could you want?  These bars come together quickly and easily, and taste even better the next day! 

Toasted Marshmallow S'mores Bars

1/4 cup (1/2 stick) butter, room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup graham cracker crumbs (about 3 full graham cracker sheets)
1 1/2 cups milk chocolate chips
2 cups mini marshmallows

Preheat the oven to 350F.  Line a 9x9 inch square baking dish with foil, letting the excess hang over the sides.  Lightly grease the foil with cooking spray.  Set aside.

Cream together the butter and sugar.  Beat in the egg and vanilla until blended.  Add the flour, baking soda, salt, and graham cracker crumbs and beat until just combined.  Press the mixture evenly into the prepared pan.  Bake for 10 minutes.  Immediately  pour the chocolate chips over the top of the crust and let sit for several minutes to soften.  After the chocolate chips are soft, use the back of a spoon to spread the chocolate evenly.  Sprinkle the marshmallows on top of the melted chocolate and place under the broiler for about 1 minute, or until the marshmallows are puffy and golden.  Let the bars cool, then remove from the pan using the tin foil as handles.  Cut into squares and serve.  Makes 16 bars.

Enjoy!  -Cardamommy

S'mores Cinnamon Rolls

I am a lover of all things S'mores. We've had a lot of S'mores items in the past, like cookies, granola bars, cereal bars, whoopie pies, ice cream pie, white chocolate coconut s'mores, and hand pies, just to name a few.  I'm adding these cinnamon rolls to the list.  I used my favorite cinnamon roll recipe and just made a few changes.  I am so in love with the frosting recipe.  I found it on King Arthur Flour, and I love it because it is so simple!  It does take some chilling time, so be sure to plan ahead.

S'Mores Cinnamon Rolls

Dough:
3 - 4 cups all purpose flour
1/4 cup dry milk powder
1/4 cup granulated sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 Tablespoon yeast
1 1/2 cups warm water
1 egg
1/4 cup oil

Filling:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
4 whole graham crackers, coarsely crushed (about 3/4 cup)
1/2 cup mini chocolate chips
1/2 cup marshmallow bits

Marshmallow Frosting:
1 cup heavy whipping cream
5 ounces mini marshmallows (1/2 of a 10 ounce bag)
1/2 cup powdered sugar
pinch of salt
1/2 teaspoon clear vanilla extract (or use regular, but the frosting won't be pure white)

For the marshmallow frosting, in a medium sized microwave safe bowl, combine the whipping cream marshmallows, powdered sugar, and salt.  Place in the microwave and heat in 30 second intervals, stirring after each interval, until the marshmallows are melted.  Stir until smooth, then stir in the vanilla extract.  Refrigerate the mixture for several hours or overnight until chilled.

Combine all dough ingredients in the pan of a bread machine an select the dough cycle.  If mixing by hand, combine all ingredients but flour, then stir in flour until a soft dough forms.  Knead until smooth, about 5 to 10 minutes.  Let rise until double in size.  

Preheat oven to 350F.  Grease a 9x13 inch pan.  After the dough has risen, remove from the bread machine and roll into a large rectangle. Spread the butter over the rolled dough, and spread evenly over the surface of the dough (the best tool to use for this is your hands...messy, but the most effective).  Sprinkle the sugar, graham cracker crumbs, chocolate chips, and marshmallow bits over the buttered dough.  Roll up the dough, jelly roll style, starting at the widest edge.  Pinch the seam to seal the dough.  

For perfectly round cinnamon rolls, take a long piece of unflavored dental floss and slide underneath the log of dough.  Bring the ends of the floss up and over the rolls, then cross them and pull tight, slicing off a piece of dough.  Or, using a sharp knife, cut the log into 12 slices.  Place the cinnamon rolls in the prepared pan, and press down on the tops just lightly.  Cover loosely with plastic wrap and let rise for about 25 to 30 minutes.  Bake for 25 minutes, or until golden brown and done in the center.  Remove cinnamon rolls from the oven and let cool slightly.  

While the cinnamon rolls are cooling, remove the frosting mixture from the refrigerator and beat with a hand mixer for several minutes until the mixture is smooth.  Spread on the cinnamon rolls.  Makes 12 generous cinnamon rolls.

Enjoy!  -Cardamommy

Graham Cracker S'mores Cookies

I am continually on a quest to find the perfect S'mores cookie.  I have created some pretty good ones, like these S'mores Kiss Cookies, S'Mores Whoopie Pies (my favorite whoopies EVER!!!), S'mores Chocolate Chip Cookies, and S'mores Cookies, but I have to keep trying more!  I had the idea recently to just make a graham cracker cookie and put marshmallows and chocolate chips in it, instead of trying to make a cookie taste like graham cracker.  Genius.  Brilliant.  I don't really mind ringing my own bell.  These cookies are amazing.  Recipe adapted from here.

Graham Cracker S'mores Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup packed brown sugar
2 Tablespoons honey
1 1/2 cups white whole wheat flour
1 cup graham flour
1/2 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 cup marshmallow bits


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

Cream together the butter, brown sugar, and honey until light and fluffy.  Add the white whole wheat flour, graham flour, wheat germ, baking soda, and salt, and beat until just combined.  Beat in the chocolate chips and marshmallow bits.

Use a cookie scoop (about 2 tablespoon) to scoop the dough and place on the prepared baking sheet.  Use the palm of you hand to flatten the cookies.  Place cookies in the oven and bake for about 10 minutes.  Makes about 24 cookies.

Enjoy!  -Cardamommy

S'Mores Kiss Cookies

My oldest Hungry Puppy decided that she wanted to do a kitchen project after school.  I was a bit surprised but totally excited because she isn't usually interested in cooking or baking with me.  I let her scroll through my baking "to do" list, and she chose this recipe.  Both of my Hungry Puppies had a blast and were thrilled with the fantastic results.  The cookie base is a hearty oatmeal graham cookie, topped with a marshmallow cream filling and a Hershey's Kiss.  My Hungry Puppies have already asked to make this recipe again!  Original recipe found here.

S'Mores Kiss Cookies

Graham Cookies:
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups quick cooking oats
3/4 cup graham flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Marshmallow Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 teaspoon clear vanilla extract
30 Hershey's Kisses, unwrapped

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla until well blended.  Add the quick cooking oats, graham flour, all purpose flour, baking soda, baking powder, and salt.  Beat together until combined, the dough will be a bit dry.

Scoop dough by tablespoonfuls, roll into a ball and place on the prepared baking sheet.  Bake for 8 minutes.  Remove from the oven and using the back of a teaspoon size measuring spoon, press an indentation in the top of each cookie.  Transfer to a cooling rack to cool completely.

For the marshmallow filling, beat together the marshmallow cream shortening, powdered sugar, and vanilla extract until smooth and fluffy.  Spoon about a teaspoon of filling into the hollow of each cookie, then press a kiss on top.  Makes about 30 cookies.

Enjoy!  -Cardamommy

S'mores Granola Bars

My Hungry Puppies love granola bars.  I love granola.  Odd, then, that you've never seen a recipe for granola or granola bars on this blog.  Hmmm.  Time to change that.  I've never made granola bars before, and my only attempt at granola was not the most favorite.  I think that these granola bars will be a huge hit, though.  Chocolate chips and marshmallows sandwiched in between two layers of graham cracker and oatmeal granola  make for a delicious little snack.  My Hungry Puppies can hardly wait for the taste test!

S'mores Granola Bars

6 Tablespoons butter
1/3 cup maple syrup
1/4 cup brown sugar
1/2 cup all purpose flour
2 cups old fashioned oatmeal
1 cup graham cracker crumbs
1/4 teaspoon shredded coconut
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1 1/2 cups mini marshmallows

Preheat the oven to 350F.  Grease a 9x9 inch square pan.  Set aside.

In a large microwaveable bowl, combine the butter, syrup, and brown sugar.  Heat in the microwave until the butter is melted and the brown sugar has dissolved.  Remove the bowl from the microwave.  Add the flour, oatmeal, graham cracker crumbs, coconut, and salt, and stir together until well blended.  

Press 1/2 of the granola mixture onto the bottom of the prepared pan.  Sprinkle the semi sweet chocolate chips, milk chocolate chips, and marshmallows over the granola layer.  Sprinkle the remaining granola over the top of the chocolate chips and marshmallows, and press firmly to form an even layer.

Bake for about 15 minutes.  Remove from the oven and let cool for 15 to 20 minutes.  Cut the granola bars into squares while they are still warm.  Makes 12 bars.

Enjoy!  -Cardamommy

S'Mores Dessert Pizza

Since we're going with the dessert pizza theme, how about a S'mores dessert pizza for you?  This one is covered with graham crackers and milk chocolate and topped with toasted marshmallows and a vanilla frosting.  Gooey and delicious, what's not to  like?

S'Mores Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough

6 Tablspoons granulated sugar

2 Tablespoons butter, melted

5 whole graham cracker sheets, roughly crushed

1 cup milk chocolate chips

2 cups mini marshmallows

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

Roll out the pizza dough and place on the prepared pizza pan.  Combine the sugar and melted butter, and sprinkle evenly over the dough.  Sprinkle the graham crackers and chocolate chips over the dough.  Bake for about 10 minutes.  Remove pizza from the oven and sprinkle marshmallows over the top.  Bake for an additional 5 minutes.  Remove from oven and let sit for about five minutes before cutting.


While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

S'Mores Filled Brownies

To finish our little S'mores quest, I bring you these (perhaps over the top) treats.  A layer of brownie, then graham cracker, then chocolate, then marshmallow, then graham cracker, then brownie!  Essentially a brownie - S'more sandwich.  Could it possibly get better?  I don't know, maybe more chocolate drizzled on top?  These are oh so gooey and delicious when served warm.  Looking for more S'mores treats?  Try S'mores Whoopie Pies (my all time favorite!), Chocolate S'mores Ice Cream, Pina Colada White Chocolate S'mores, and S'mores Ice Cream Pie.

S'Mores Filled Brownies

2 8x8 pans of freshly baked (still hot!) brownies (line pan with parchment paper before baking!)
9 graham cracker sheets (1 sleeve)
5 regular size Hershey Chocolate Candy Bars
20 to 25 flat stacker marshmallows (or about 12 large marshmallows cut in half)
1/4 cup mini chocolate chips

Remove the brownies from the oven.  On top of the brownies in one pan, sprinkle about 2 tablespoons mini chocolate chips.  Place 4 1/2 of the graham cracker sheets in a single layer over the chocolate chips.  Next, fit the candy bars evenly on top of the graham cracker sheets in a single layer. Place the marshmallows evenly over the chocolate (you can use mini marshmallows to create a single layer as well).  Top with the remaining graham cracker sheets, and carefully sprinkle the remaining mini chocolate chips over the graham crackers.

Loosen the edges of the second pan of brownies so they can be turned out in a single sheet without breaking.  Invert the second pan of brownies on top of the first pan with the S'mores layer.  Press down slightly.  The residual heat from the brownies will melt the chocolate and marshmallows.  Cut while still slightly warm.  Makes about 9 servings.

Enjoy!  -Cardamommy

S'Muffins

These muffins are next up in my S'mores quest for the Summer. They are  moist, flavorful, and delicious, and not too sweet, which I like.  The addition of chocolate chips rounds out this muffin nicely, and doesn't make it over-the-top sweet.  The marshmallow bits melted away and disappeared during baking, but we'll give them big points for trying.  And the crumble topping?  We LOVE the crumble topping.  My youngest Hungry Puppy ate the topping right off, then pushed the rest aside.  Fabulous.  Original recipe found here.

S'Mores Muffins

Muffins:
1 cup all purpose flour
1 cup graham flour
1 cup graham cracker crumbs (about 7 full sheets)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1/3 cup canola oil
1 large egg
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1/2 cup Jet Puffed Marshmallow Bits

Crumb Topping:
1/4 cups all purpose flour
1/4 cup brown sugar, packed
1/4 cup graham cracker crumbs (about 2 full sheets)
1/2 teaspoon cinnamon
3 tablespoons butter, melted

Preheat the oven to 400F.  Spray 6 jumbo muffin cups (or about 12 regular size muffin cups) with cooking spray, or line them with paper liners.

In a large bowl, combine the flour, graham flour, graham cracker crumbs, baking powder, baking soda, and salt.  In a separate bowl, combine the buttermilk, oil, egg, and vanilla extract.  Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the chocolate chips and marshmallow bits.

For the crumb topping, in a small bowl, combine the flour, brown sugar, graham cracker crumbs, and cinnamon.  Add the melted butter and toss together with a fork until crumbly.

Spoon the muffin batter into the prepared muffin cups, filling them about 3/4 full.  Sprinkle the crumb topping on top of the batter.  Bake for about 20 minutes (about 15 minutes for regular size muffins) or until a toothpick in the center comes out with moist crumbs, or clean.  Remove muffins from the oven and let cool for 2 to 3 minutes in the pan.  Remove muffins from the pan and place on a cooling rack.  Makes 6 jumbo muffins, or about 12 regular size muffins.

Enjoy!  -Cardamommy

S'Moreos Bars

When my Mom brought this recipe home several years ago, we were super excited to try it out.  The only problem was, it was for an army.  Not even kidding.  6 pounds of marshmallows?  1 Gallon of Oreo cookie crumbs?  Don't get me wrong!  I have no problem with a gallon of Oreo crumbs, but I only have 2 hungry puppies!  Who is going to eat all that and not gain 6000 pounds?!  So my Mom and I had to do some minor adjusting.  We came up with a recipe to fit an 8x11 pan.  Much more reasonable, I think.  And we love them!  They are so delicious!  


S'Moreos Bars


4 Tablespoons (1/2 stick) butter
1 bag (10.5 ounces) marshmallows (mini or regular), divided
1/2 cup (4 ounces) chocolate chips
3/4 teaspoon vanilla extract
2 cups Oreo crumbles (not fine crumbs)
6 cups (8 ounces) Golden Grahams cereal


Spray an 8x11 pan with cooking spray.  Set aside.


In a large microwaveable bowl, combine the butter and 2/3 of the marshmallows.  Microwave for about 1 minutes, or until melted.  Add the chocolate chips and stir until well combined and completely melted and smooth.  Stir in the vanilla extract.  Add the Oreo crumbles, cereal, and remaining marshmallows.  Stir until evenly coated with the chocolate marshmallow mixture.  Pour into the prepared baking dish an press in evenly.  Let cool completely before serving.  Makes about 12 bars.


Enjoy!  -Cardamommy

S'Mores Cookies

I love s'mores, and just about all things s'mores.  So I am feeling quite behind in my s'mores related posts so far this Summer!  These cookies are really delicious.  They are a bit sticky from the marshmallows and are soft and chewy inside.  I'll have some more S'mores recipes for you coming up next week.

S'Mores Cookies


1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspon baking powder
1/2 teaspoon salt
8 full graham cracker sheets, "food processed" or "rolling pinned" into crumbs
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup Jet Puffed marshmallow bits


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.


In a medium bowl, cream together the butter, granulated sugar, and brown sugar.  Add the egg and vanilla extract and beat until well combined.  Beat in the flour, baking powder, salt, and graham cracker crumbs.  Stir in the white chocolate chips, mini chocolate chips, and marshmallow bits.  


Scoop dough into 2 tablespoon size balls and place on the prepared baking sheet.  Bake for about 10 to 12 minutes.  Remove from oven and transfer to cooling rack.  Makes about 18 cookies.


Enjoy!  -Cardamommy

S'Mores Stuffed Chocolate Chip Cookies

I know a good thing when I see one.  This recipe I is one of those good things.  Truly inspired.  A "magical inspiration" to quote a then very young Coriaunty.  I have made stuffed cookies before.  These Triple Chocolate Peppermint Patty Cookies were insanely delicious.  And these Oreo Stuffed Chocolate M&M Cookies were so fun and yummy.  These S'mores stuffed Cookies  are a truly wonderful thing.  And the chocolate chip cookie recipe?  Really really good.  Wow.  


S'Mores Stuffed Chocolate Chip Cookies


Cookie dough:
12 Tablespoons butter, melted and cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips


S'mores:
4 whole graham cracker sheets, broken along perforations into 4 rectangles each
6 flat stacker marshmallows, cut in half
1 chocolate bar, broken into squares


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.


For the cookies, combine the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla in a bowl.  Stir by hand or with a mixer until completely combined.  Add the flour, baking soda, and salt, and mix until incorporated.  Stir in t he chocolate chips.  Place in the refrigerator while you prepared the s'mores.


Lay out the graham crackers on a work surface.  You should have 12 small rectangles.  Carefully cut each rectangle in half.  Place one chocolate bar square and 1 marshmallow half on top of a graham cracker square, and place the second little graham cracker square on top. Repeat with the remaining 11 graham cracker rectangles.


To assemble the cookies, take a lump of cookie dough (smaller than palm size) and flatten it out in your hand.  Place a mini s'more on the flattened cookie dough and bring the edges of the dough up the sides and over the top of the s'more.  Seal the seam and place on the prepared baking sheet.  Repeat with the remaining 11 s'mores.  Place cookies in the preheated oven and bake for about 15 minutes, or until lightly browned and set in the middle.  Remove from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack.  Makes 12 cookies.


Enjoy!  -Cardamommy

S'mores Chocolate Chip Cookies

I love marshmallows, but rarely put them in cookies.  The few times that I have, the marshmallows have blown up then melted into sticky goo all over the place.  Not successful marshmallow behavior in terms of cookie application.  So when I found Jet-Puffed Marshmallow Bits at the store the other day, I had to buy some.  Maybe four of them.  Do you remember the crunchy little marshmallows that come in super sugary cereals that you refuse to buy for your kids because you might as well feed them a bowl of sugar for breakfast?  The cereal that your kids actually DON'T complain about not getting, but your husband does? (So how do I know about these cereals that I don't like, buy, or eat? I'll never tell.)  These marshmallow bits are like those cereal marshmallows.  Divine.


And perfect in these cookies.  I used graham flour in one of my favorite chocolate chip cookie recipes and added a handful of these fabulous little marshmallows.  Did I mention that I have to hide these marshmallows from my husband because he will eat them all?  He'll probably sneak them onto his forced upon him healthy cereal when I'm not around.  He says he isn't a big fan of marshmallows.  Uh Huh.  Anyhow.  The cookies are delicious, you must try this recipe, the end.


S'mores Chocolate Chip Cookies


1 egg
10 Tablespoons (1 stick plus 2 Tablespoons) butter, room temperature
5 1/3 ounces brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup graham flour
1 cup all purpose flour
1/2 cup (about 4 ounces) chocolate chips
1/2 cup Jet Puffed Marshmallow Bits


Preheat the oven to 350F.  Line a baking sheet with parchment paper.


In a large bowl, beat the egg on high speed until light in color and frothy.  Add the butter, brown sugar, granulated sugar, vanilla, baking soda, and salt.  Beat until well blended.  Slowly beat in the graham and all purpose flours.  Stir in the chocolate chips and marshmallow bits.


Drop heaping tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.  Bake in the preheated oven for about 10 minutes.  Remove from the oven and let cool on baking sheet for about 5 minutes.  Remove to cooling rack to finish cooling.  Makes about 18 cookies.


Enjoy!  -Cardamommy

S'Mores Whoopie Pies

This is  my absolute favorite whoopie pie recipe.  I have made this again and again, and will probably continue to do so because I have not yet found a whoopie pie recipe that tops this one.  Oh, you don't like whoopie pies?  Only because you have never had this one!  I love that the cookie uses graham flour instead of graham cracker crumbs.  It gives such a wonderful graham cracker flavor that I much prefer over using graham cracker crumbs.   You could definitely use a home-made ganache instead of the hot fudge, but the first time I made these, for the sake of time, I used commercial hot fudge and it was perfect.


S'Mores Whoopie Pies


Cookie:
1 1/2 cups graham flour
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons butter, room temperature
4 Tablespoons shortening
1 cup brown sugar
2 eggs
1/2 cup buttermilk
2 Tablespoons  milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract


Marshmallow Filling:
1 (7 ounce) container marshmallow fluff
1 1/4 cups shortening (don't use butter flavor)
1 cup powdered sugar
1 Tablespoon vanilla
Hot Fudge Ice Cream Topping


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Stir together the graham flour, all purpose flour, baking powder, and salt; set aside.  In a large bowl, beat butter, shortening, and brown sugar with an electric mixer until light and fluffy.  Add the eggs and buttermilk, and beat until thoroughly combined.  In a small measuring cup, mix the milk, baking soda, and vinegar.  Add the milk mixture and the flour mixture to the creamed ingredients, and beat on low just until combined.  Add the vanilla and beat until completely incorporated.


Drop the batter by tablespoonfuls 2 to 3 inches apart (or they will run together) onto the prepared baking sheet.  Bake for 10 minutes, then remove from the oven and let cool on the pan for at least 5 minutes.  Remove from the pan and finish cooling on a rack.


To make the marshmallow filling, in a large bowl combine the marshmallow fluff, shortening, powdered sugar and vanilla.  Beat with an electric mixer, starting at low speed until the powdered sugar is worked in, then increase to high and beat until light and fluffy.


To assemble, place two cookies bottom side up.  Spread one with the marshmallow filling, and spread the other with hot fudge sauce.  Press the two cookies together.  Repeat with remaining cookies, filling, and fudge.  Makes about 48 whoopie pies.


Enjoy!  -Cardamommy