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Recipe: S’mores Snack Cake

Via Taste of Home

Ingredients

2-1/2 cups reduced-fat graham     cracker crumbs (about 15 whole crackers)

1/2 cup sugar

1/3 cup cake flour    

1/3 cup whole wheat flour    

2 teaspoons baking powder    

1/4 teaspoon salt    

3 egg whites

1 cup light soy milk    

1/4 cup unsweetened applesauce    

1/4 cup canola oil    

2 cups miniature marshmallows    

1 cup (6 ounces) semisweet     chocolate chips

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg whites, soy milk, applesauce and oil. Stir into dry ingredients just until moistened. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.

Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are softened. Cool on a wire rack for 10 minutes.

In a microwave, melt chocolate chips; stir until smooth. Drizzle over cake. Cool completely on a wire rack. Yield: 20 servings.

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Recipe: Pot of S’mores

Via Taste of Home

Ingredients

1 package (14-1/2 ounces)  whole graham crackers, crushed

1/2 cup butter, melted    

1 can (14 ounces) sweetened  condensed milk

2 cups (12 ounces) semisweet  chocolate chips

1 cup butterscotch chips    

2 cups miniature marshmallows    

Directions

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.

Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.

Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.

Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.

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Recipe: S’mores on a Stick

Via Taste of Home

Ingredients

1 can (14 ounces) sweetened     condensed milk, divided

1 cup miniature marshmallows    

1-1/2 cups miniature     semisweet chocolate chips, divided

24 whole graham crackers,     broken in half

Assorted sprinkles    

24 Popsicle sticks    

Directions

In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently.

Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a Popsicle stick into the center of each. Yield: 2 dozen.

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Recipe: Chocolatey S’mores Bars

Via Taste of Home

Ingredients

1/4 cup butter, cubed    

1 package (10 ounces) large     marshmallows

1 package (12 ounces) Golden     Grahams cereal

1/3 cup milk chocolate chips,     melted

Directions

In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated.

Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container. Yield: 1-1/2 dozen.

Tips:

Use a butter wrapper to press the cereal into the pan.

For a rich twist on a classic, add 1/4 cup of peanut butter to the marshmallows and stir a handful of chopped peanuts into the cereal.

Make a s'more s'more (and lots of friends) by using one of these bars (halved lengthwise) instead of the graham cracker used in a traditional s'more. Yes, we went there.

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Recipe: S’mores Pudgy Pie

Via Taste of Home

Ingredients

2 slices cinnamon bread    

2 tablespoons chocolate hazelnut spread

1/2 graham cracker, crushed    

1 tablespoon miniature marshmallows

Directions

Place one slice of bread in a greased sandwich iron. Spread with hazelnut spread; sprinkle with cracker crumbs and marshmallows. Top with remaining bread slice. Close iron.

Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally. Yield: 1 serving.

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Recipe: S’more Drops

Via Taste of Home

Ingredients

4 cups Golden Grahams    

1-1/2 cups miniature     marshmallows

1 cup (6 ounces) semisweet     chocolate chips

1/3 cup light corn syrup    

1 tablespoon butter    

1/2 teaspoon vanilla extract    

Directions

In a large bowl, combine the cereal and marshmallows; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish.

Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in vanilla. Pour over cereal mixture and mix well. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Cool. Yield: 2-1/2 dozen.

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Recipe: S’mores Dipped Apples

Via Taste of Home

Ingredients

8 large Granny Smith apples    

8 wooden pop sticks    

2 tablespoons butter    

2 packages (16 ounces each)     large marshmallows

2 cups coarsely crushed     graham crackers

1 package (11-1/2 ounces)     milk chocolate chips

Directions

Line a baking sheet with waxed paper; generously coat waxed paper with cooking spray. Wash and dry apples; remove stems. Insert pop sticks into apples.

In a large heavy saucepan, melt butter over medium heat. Add marshmallows; stir until melted. Dip apples, one at a time, into warm marshmallow mixture, allowing excess to drip off. Place on prepared baking sheet and refrigerate until set, about 15 minutes.

Place graham cracker crumbs in a shallow dish. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips; stir until smooth. Dip bottom half of apples in chocolate; dip bottoms in cracker crumbs. Place on baking sheet. Refrigerate until set. Yield: 8 servings.

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S'more Hand Carved Rubber Stamp by Christmas6Creations

Review Product Provided by the Seller

I’m a huge fan of crafting, so when I saw this on etsy, i had to get my hands on it! The stamp itself is a hand-carved, 2.5" x 2" piece of pink rubber. I was very pleased with how crisp the edges looked on everything I stamped with it. I found it to be a cute edition to my craft box. I can see a myriad of uses for it; Scrapbooking, invitation, cards, ect. But probably the most exciting thing to do with a stamp like this is Letterbox. Letterboxing is a lot like geocaching in the sense that small “treasure’ boxes are hidden in specific spots, and hunters will usually seek them out just for the fun of it. In geocaching, it’s usually a small trinket or bauble inside, and it’s expected that it be replaced with something else. In Letterboxing, when a box is found, there’s usually a pad inside for recording the find via a personalized stamp. When you find one, you leave your stamp, and record the other stamps that have found the box before you. It’s a lot of fun! If you’d like to get into Letterboxing, please visit letterboxing.org or atlasquest.com.

Also, be sure to check out Christmas6Creations on Etsy to view her full selection of stamps, or have a custom one made! LINKS: S’more Rubber Stamp Christmas6Creations on Etsy LetterBoxing.org AtlasQuest.com

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Recipe: S’mores Ice Cream Sandwiches

Via Taste of Home

Ingredients

Brownies   

4 cups chocolate ice cream,     softened

1 cup marshmallow creme    

Graham cracker crumbs    

Directions

Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half width-wise. Spread ice cream over one brownie half. Spread marshmallow creme over remaining brownie; place over ice cream, marshmallow side down. Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in graham cracker crumbs. Wrap in plastic wrap. Freeze until serving. Yield: 12-15 servings.

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Review: Ritz Bits S’mores Sandwiches

I remember eating these as a kid. But over the years, the memory just kind of faded. I randomly came across these while browsing Amazon. It turns out that S’more flavored Ritz Bits Sandwiches are no longer produced in America, but they are still being made in Canada. So, long story short, I ended up paying 6 times as much as I would for their US, non-s’more equivalent. By where they worth it…? Taste: 4/5 These are actually very tasty. The graham is crispy, and the filling is creamy and sweet.

Value: 0/5 Unless you live in Canada, have fun paying those import fees….

S’more Rating: 5/5 Surprisingly, much more s’more-like than I was anticipating.

Overall: 3/5 To be honest, these were pretty good! The only drawbacks being their price to import to the US, and how small the box is. If you were to buy these, I recommend eating them slowly and savoring them to make them last longer.

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Recipe: Make-Ahead S’mores

Via Taste of Home

Ingredients

8 ounces semisweet chocolate,     chopped

1 can (14 ounces) sweetened     condensed milk

1 teaspoon vanilla extract    

16 whole graham crackers,     halved

2 cups miniature marshmallows    

Directions

In a heavy saucepan, melt chocolate over low heat. Add milk; cook and stir until smooth. Stir in vanilla. Making one s'more at a time, spread 1 tablespoon chocolate mixture over each of two graham cracker halves.

Place eight or nine marshmallows on one cracker; gently press the other cracker on top. Repeat. Wrap in plastic; store at room temperature. Yield: 16 s'mores.

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S’mores Ice Cream: an Editorial

I’ve wanted to write about this for a while now. What is it with food companies that makes them think they NEED to be creative all the time with their products? I’m talking, more specifically, manufacturers of ice cream products. I’ve purchased several brands of S’more-flavored ice cream from several different companies and they all tasted the same; gross. The worst part is, while trying to be creative and outdo each other, they just ended up making something that’s only selling point is its novelty!

Two of the products I found, Tukey Hill and Great Value S’mores Ice Cream, made the exact same recipe; a graham cracker flavored ice cream with marshmallow swirls and chocolate chips. The last two things were fine, but graham is NOT a flavor that translates well to textures other than a cracker crunch. The flavor actually came off as quite bitter and unappealing.

The S’mores ice cream novelties; Drumstick, Klondike Bar, and Great Value ice cream sandwich, didn’t fare much better. These all had a “toasted marshmallow” flavored ice cream, that didn’t sit well with me. Granted, it may be streets ahead of graham flavored ice cream, it still tastes off.

My suggestion is to take regular ice cream, like vanilla, and add S’mores ingredients to it: like mini marshmallows, chocolate ripple, and graham pieces. I’d find that WAY more appealing than the over produced nonsense I’ve seen so far.

Hell, look at Ben and Jerry’s. They took Chocolate, an already existing popular ice cream flavor that is ALSO an ingredient in a S’more, and added marshmallows and graham swirls! Super simple stuff!

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Recipe: Cookout Caramel S’mores

Via Taste of Home

Ingredients

4 whole graham crackers,     halved

8 large marshmallows, toasted    

2 teaspoons hot caramel ice     cream topping, warmed if necessary

2 teaspoons chocolate syrup    

Directions

Top four graham cracker halves with toasted marshmallows. Drizzle with caramel topping and chocolate syrup; top with remaining crackers. Yield: 4 servings.

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Recipe: S’more Muffins

Via Taste of Home

Ingredients

3 tablespoons butter, softened    

1/4 cup packed brown sugar    

4 teaspoons sugar    

1 large egg

1/3 cup sour cream    

3 tablespoons 2% milk    

2/3 cup all-purpose flour    

1/2 cup graham cracker crumbs    

1/4 teaspoon salt    

1/4 teaspoon baking powder    

1/4 teaspoon ground cinnamon    

1/8 teaspoon baking soda    

1/3 cup milk chocolate chips    

6 tablespoons marshmallow     creme

Directions

In a small bowl, cream butter and sugars until light and fluffy. Beat in the egg, then the sour cream and milk. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed until moistened. Fold in chocolate chips.

Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter.

Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Editor's Note: Fill empty muffin cups halfway with water before baking.

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Recipe: Peanut Butter Cup S’mores

Via Taste of Home

Ingredients

8 large chocolate chip cookies    

4 teaspoons hot fudge ice     cream topping

4 large marshmallows    

4 peanut butter cups    

Directions

Spread the bottoms of four cookies with fudge topping.

Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately. Yield: 4 servings.

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Recipe: S’moreos

Via Taste of Home

Ingredients

4 Oreo cookies

3 tablespoons creamy peanut butter

4 whole graham crackers, halved

1 milk chocolate candy bar (1.55 ounces), quartered

4 large marshmallows

Directions

Spread both sides of each Oreo cookie with peanut butter; place over half of the halved graham crackers. Top with chocolate.

Using a long metal skewer or long-handled fork, toast marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Place on chocolate; cover with remaining graham crackers. Serve immediately. Yield: 4 servings.

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Recipe: Mini S’mores

Via Taste of home

Ingredients

2 cups milk chocolate chips    

1/2 cup heavy whipping cream    

1 package (14.4 ounces)     graham crackers, quartered

1 cup marshmallow creme    

2 cartons (7 ounces each)     milk chocolate for dipping

4 ounces white candy coating,     melted, optional

Directions

Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes.

Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere.

Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.

If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator. Yield: about 4 dozen.