S'mores Ice Cream Pie: Ice Cream Pie Day

Today is National Ice Cream Day, a perfect summer holiday. And, summer is all about S'mores, so put them together, and you have a great play on the traditional s'mores: S'mores Ice Cream Pie. I've posted S'mores Pie recipes before. They're usually made with frozen chocolate ice cream, but for this recipe uses Rocky Road ice-cream. You'll have lots more smores ingredients! How fun is that? I originally found this recipe on the Taste of Home website. I've tried other S'mores Ice Cream Pie Recipes, but this is my favorite! It's easy and delicious. Taste of Home has some wonderful recipes. Be sure and check them out!

S'mores Ice Cream Pie

Ingredients
2/3 cup graham cracker crumbs
2 Tbsp sugar
3 Tbsp unsalted butter, melted
2-1/2 cups Rocky Road ice cream (or Chocolate), softened 
2/3 cup marshmallow creme (or marshmallow fluff)
3/4 cup miniature marshmallows

Directions
In small bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 7-inch pie plate coated with cooking spray. Bake at 325° for 7-9 minutes or until lightly browned. Cool on a wire rack.
Carefully spread ice cream onto crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight.
Just before serving, use a mini-torch and scorch marshmallows a bit--or broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.

Photo: Taste of Home

S'MORES SWIRL BUNDT CAKE: National S'mores Day!

Summertime and the Living is Easy. Summertime is all about S'mores, so it's not surprising that today is National S'mores Day! Celebrate by making this twist on S'mores: S'mores Swirl Bundt Cake. I found this recipe in an old issue of Country Living Magazine. S'mores Swirl Bundt Cake is easy to make and the final product is delicious. I've adapted this recipe by reducing the sugar in the cake because I thought it was a bit too sweet.

S'MORES SWIRL BUNDT CAKE

Ingredients 
2 cups all-purpose flour, spooned and leveled 
2 1/4 tsp baking powder 
1 1/2 tsp kosher salt 
3/4 cup unsalted butter, at room temperature 
1 - 1 1/4 cup sugar 
4 large eggs, at room temperature 
1 Tbsp pure vanilla extract 
3/4 cup whole milk 

Nonstick baking spray, for pan 

1/2 cup unsweetened cocoa, sifted 

1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers) 

Chocolate sauce, crushed graham crackers, and mini-marshmallows, for serving 

Directions 

Preheat oven to 350°F with rack in the middle position. Coat a 10 - to 12-cup Nordic Ware Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl. 

Beat butter and sugar with electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture. Transfer half the batter to second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. 

Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife. 

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on wire rack for 15 minutes, then invert onto wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and mini-marshmallows.

S'MORES GRAVENSTEIN APPLES: Gravenstein Apple Fair

I'm a big fan of Gravenstein Apples. We have thirteen trees, but every year our abundant crop has begun to be harvested methodically by our golden retrievers. Luckily, we are always able to buy a flat in Sebastopol. Gravenstein apples are my favorites--tart and juicy. Unfortunately they don't have a long shelf life, so you probably won't find them in your market, but if you do, you'll be thrilled with the taste! They're great in pies, applesauce, and cakes, not to mention just for eating! This weekend is the Gravenstein Apple Fair in Sebastopol, Sonoma County, California. Everything Gravenstein and more!

Gravenstein Apples have been a large part of  Sonoma County history since the late 1800s when Nathaniel Griffith with the advice of Luther Burbank cultivated the Gravenstein Apple for commercial use. Nathaniel Griffith was born in Iowa in 1850 and at 24 moved West. He came to California in 1883 and bought 78 acres on Laguna Road. Griffith experimented with many kinds of apples but settled on the Gravenstein. The Gravenstein reportedly originated in Germany in the gardens of the Duke Augustenberg, Castle Graefenstein, Schleswig-Holstein.

Gravenstein apple trees once covered acres of Sonoma County, but many of those apple orchards have been replaced with vineyards. Gravensteins have been declared a Heritage food, giving the apples a much needed boost in the marketplace. The trees were discovered in 1797 but didn’t really become popular until the late 1800s when Nathaniel Griffith began cultivating them for commercial use. Over time, the variety’s use spread in the western U.S., but it was also a favorite in Nova Scotia, Canada and other cool-temperate areas. Losing these apples would be an agricultural tragedy, and I hope it doesn't happen.

Gravensteins are a late summer treat not to be missed. 

S'mores Gravenstein Apples

Ingredients 
6 large Gravenstein Apples 
6 strong pointed bamboo sticks (or Wilton Caramel Apple Branch sticks)
1 (10.5-oz) bag miniature marshmallows
5 tablespoons unsalted butter
12 ounces chocolate, chopped  (or chocolate chips)
1 cup ground graham crackers

Directions
Wash and dry apples. Remove stems and skewer each apple with stick; set aside.
Line baking sheet with parchment paper. Refrigerate for 15 minutes.
Melt butter in saucepan and cook over low heat until melted. Add marshmallows and stir until melted.
Dip each apple in melted marshmallows mixture and transfer to prepared baking sheet. Place in fridge.
In meantime, melt chocolate. Put chocolate in saucepan over saucepan over simmering water. Stir until smooth.
Put ground graham crackers in bowl. Remove apples from fridge and dip apple into melted chocolate (about 2/3 way up) rotating to coat evenly.
Immediately dip chocolate-covered apple into ground graham crackers, and coat on all sides.
Repeat for all apples.
Put apples back on lined baking sheet. Refrigerate for 20 to 30 minutes.

Tip: Twist off apple stem. If skewer is blunt, sharpen with kitchen knife on on end (make diagonal cut). Push firmly into apple. If juice leaks out, blot with paper towel before dipping.

Want to get fancy? Serve on a bed of chocolate chips, crushed grahams, and mini-marshmallows.

PATRIOTIC PEEPS S'MORES: Fourth of July

Photo: PEEPS®

I love S'MORES, and these seasonal  PEEPS® Patriotic Vanilla Creme Marshallow Chicks are so cute! This photo and recipe are from my friends at PEEPS®.  Here's something fun for everyone at the Fourth of July barbecue or campfire: PEEPS Patriotic S'mores!

PATRIOTIC PEEPS SMORES!

Ingredients
PEEPS Patriotic Vanilla Creme Marshmallow Chicks (if you can't find these, use the Party Cake Chicks)
Graham crackers
Chocolate bars
Sprinkles (Red, White and Blue)

Directions
Break graham crackers in half, so you have two squares.
Melt PEEP over fire or low heat.
Layer melted PEEP over square of chocolate, with graham cracker square on bottom
Top S’more with second graham cracker square and drizzle melted chocolate on top
Add patriotic sprinkles, and top off with PEEPS Patriotic Vanilla Creme Marshmallow Chick

Happy Fourth of July!

Two S'mores Martini Recipes for National Martini Day

Today is National Martini Day, and here are two recipes for S'mores Martinis from Three Olives to celebrate. Three Olives also makes a S'mores Vodka, so you can drink it straight up. Either way -- making your own or drinking a pre-made S'mores Vodka, it's a great way to drink your S'mores!

Inspired by the classic vodka martini served with a garnish of olives, Three Olives launched as a non-flavored vodka brand in 1998 and became a pioneer of the flavored-vodka market when it introduced the first-ever cherry and grape varieties in 2001. The super-premium vodka brand now offers over 20 different flavors that have fueled a three-fold increase in sales to nearly 1.5 million cases from half a million. As implied by the brand’s popular flavors - Cake, Bubble, Dude and S’mores - Three Olives delivers one-of-a-kind drinks that appeal to polished individuals who revel in their uniqueness; they are clever, witty, and loath to take themselves too seriously. 

Thanks to Three Olives for the following recipes and photos!

Campfire Martini
3 parts Three Olives S'mores Vodka
Crushed graham crackers, chocolate syrup, marshmallows

Dip rim of martini glass in chocolate syrup and coat with crushed graham crackers.
Pour Three Olives S'mores into martini shaker filled with ice.
Shake and strain into martini glass.
Garnish with a skewer of three toasted marshmallows!

S'mores Sea Salt Martini
2 parts Three Olives S'mores Vodka
2 parts half & half
Sea salt
Chocolate syrup

Dip rim of martini glass in chocolate syrup and coat with sea salt.
Drizzle chocolate syrup inside martini glass.
Pour Three Olives S'mores and half & half into martini shaker filled with ice.
Shake and strain into martini glass!

Strawberry Rhubarb Pie S'mores: Strawberry Rhubarb Pie Day!

Today is Strawberry Rhubarb Pie Day. I've posted several recipes for Strawberry Rhubarb Pie with Chocolate Crust, but for today's celebration I thought I'd post a fun recipe for Strawberry Rhubarb Pie S'mores. S'mores you say? Pie in S'mores you ask? Yes!

TCHO Chocolate here in the San Francisco Bay Area makes a very unique bar--Strawberry Rhubarb Pie Bar. This unique bar won a Bronze medal at the Americas 2015 International Chocolate Awards.

As their materials note:
Remember when you were a kid and your mom baked a fresh pie with strawberries you'd picked that summer afternoon? Bursting with summer berry goodness, here are all the fixings in a real strawberry rhubarb pie — including the pie crust.

TCHO Pairings are about how great ingredients and great chocolate enhance the flavors of each other, masterfully mixing to create extraordinary chocolate delight! TCHO Strawberry Rhubarb Pie Bar has chocolate-covered strawberry rhubarb pie goodness that even has crunchy bits of real pie crust included.

FYI: This bar is seasonal, but I just checked, and it's available on InstaCart, so check other resources. You can also use other unique Tcho (or other brands) bars to make some uniquely flavored S'mores. 

Strawberry Rhubarb Pie S'mores

Ingredients
Graham Crackers
Tcho Strawberry Rhubarb Pie Bar
Marshmallows

Directions
Break graham cracker in half. Put a piece of TCHO Strawberry Rhubarb Pie Bar on graham cracker
Put marshmallow on stick and roast (or cook over a stove) until golden brown.
Take marshmallow off stick and lay on top of chocolate bar piece that's on top of the graham cracker. Cover with other graham cracker part and EAT!

S'MORES BLONDIE PIE: Memorial Day

I always think of Memorial Day as the start of Summer, and nothing says Summer more to me than S'mores! So maybe you plan on making S'mores on the Grill for your Memorial Day Celebration.  But, just maybe, you want to make your Memorial Day S'mores ahead, so you can enjoy the party! This S'mores Blondie Pie tastes like Summer. It's an easy dessert recipe from Hershey's Kitchens. And, as much as I love high-end chocolate, when it comes to S'mores, I prefer good old fashioned Hershey's!

S'mores Blondie Pie

Ingredients
6 Hershey's Milk Chocolate Bars (1.55 oz. each), divided
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme or marshmallow fluff
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Directions
Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs, and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
Optional: torch some mini-marshmallows and put them on top of the pie!

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt.

EASY S'MORES TRAIL MIX: National Trail Mix Day!

Going on a hike today? Tomorrow for the Labor Day Holiday! Well, today is National Trail Mix Day, and you'll want to whip up a batch of S'mores Trail Mix to celebrate. S'mores Trail Mix is great for the Trail, an Afterschool Snack, or a Lunch Box Treat.

You can get Teddy Grahams, bear shaped graham cracker snacks, come in chocolate flavor, but the regular honey grahams cereal work best for a contrast of tastes and will make your trail mix more 'S'mores' tasting. Of course, use what you have, and there are several natural graham cereals that are the perfect size. 

S'mores Trail Mix

Ingredients
15 ounces Golden Grahams cereal (Teddy Graham cereal or a natural Graham Cereal)
16 ounces miniature marshmallows
12 ounces chocolate chips

Directions:
Empty all ingredients into a LARGE bowl or bag and mix.

Happy Trail Mix Day! Enjoy!

S'mores Poke Cake: National S'mores Day!

Today is National S'mores Day, and if you follow this blog, you know I post at least one S'mores recipe a month. I love S'mores. They're good all year round--and so versatile. For today's holiday, I'm posting an easy recipe for S'mores Poke Cake. 

A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. This is easy, fun, and delicious! And, as always, you can make your cake from scratch, if you prefer.

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look).

SUMMER OF LOVE BROWNIES

Summer is all about S'mores, and this summer is the 57th Anniversary of the Summer of Love! Can it be that long? These Summer of Love S'mores Brownies are perfect for a summer picnic in the park (Golden Gate Park?) or any time. Let's face it, we all need some Peace, Love, and S'mores now.

Summer of Love S'mores Brownies

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 Tbsp sugar
  
• Pinch fine salt

Brownies:

• 8 Tbsp unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 tsp pure vanilla extract 
• 1/2 tsp fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position rack in lower third of oven and heat oven to 325 degrees F.
Line 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For crust:
Lightly butter foil with some of melted butter. Stir rest of butter together with crumbs, sugar, and salt in medium bowl. Press crumb mixture evenly over bottom of pan. Bake until golden brown, about 20 minutes.

Brownies:
Put butter and chocolate in medium microwave safe bowl. Melt in microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put butter and chocolate in heatproof bowl. Bring saucepan filled with 1 inch or so of water to very slow simmer; set bowl on pan without touching water. Stir occasionally until melted.
Stir light brown and white sugars, vanilla, and salt into melted chocolate. Add eggs and beat vigorously to make thick and glossy batter. Add flour and stir until just incorporated.
Pour batter into prepared pan.
Bake until top is crispy and toothpick inserted into middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from oven and carefully position rack about 6 inches from broiler and preheat on low.
Layer marshmallows across the top and toast under broiler until golden, (keep an eye on it, it can burn quickly), about 2 minutes. Or, use a small torch to brown the marshmallows.
Cool on rack, gently removing brownies from pan using aluminum flaps. Carefully separate any marshmallow from foil and fold away.
Cut into 12 (2-inch) squares.

Bailey's Irish Cream S'mores!

St Patrick's Day! Here's a great and easy way to celebrate the day. As always, it includes Chocolate! Who doesn't love S'mores? And, these S'mores Indoors are filled with Bailey's Irish Cream! Erin Go Bragh!

Bailey's Irish Cream S'mores!

Ingredients
3 ounces Baileys® Original Irish Cream
Crushed graham crackers
Mini marshmallows
Chocolate sauce (see below or use your favorite!)
Large marshmallows

Directions
Crush and then layer graham crackers at the bottom of a mason jar.
Add a layer of mini marshmallows and chocolate sauce (proportion and layer to your taste).
Top with a few large marshmallows.
Drizzle 3 oz. of Baileys Original Irish Cream on top for a sweet finish.
Brown marshmallows with a kitchen torch.

Easy Chocolate Hot Fudge Sauce 

Ingredients 
1/2 cup unsweentened butter
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips or chopped chocolate

Directions 
In medium sized saucepan, melt butter over medium-low heat. Once butter is melted, add sweetened condensed milk. Use whisk to combine. Add chocolate, and stir continuously with whisk until melted and smooth. Immediately remove from heat.
Store in glass jar for up to 2 weeks in refrigerator.

S'MORES GRAVENSTEIN APPLES: Gravenstein Apple Fair

I'm a big fan of Gravenstein Apples. We have eleven trees, but every year our abundant crop has begun to be harvested methodically by our golden retrievers. Luckily, we are always able to buy a flat in Sebastopol. Gravenstein apples are my favorites--tart and juicy. Unfortunately they don't have a long shelf life, so you probably won't find them in your market, but if you do, you'll be thrilled with the taste! They're great in pies, applesauce, and cakes, not to mention just for eating! This weekend is the Gravenstein Apple Fair in Sebastopol, Sonoma County, California. Everything Gravenstein and more!

Gravenstein Apples have been a large part of  Sonoma County history since the late 1800s when Nathaniel Griffith with the advice of Luther Burbank cultivated the Gravenstein Apple for commercial use. Nathaniel Griffith was born in Iowa in 1850 and at 24 moved West. He came to California in 1883 and bought 78 acres on Laguna Road. Griffith experimented with many kinds of apples but settled on the Gravenstein. The Gravenstein reportedly originated in Germany in the gardens of the Duke Augustenberg, Castle Graefenstein, Schleswig-Holstein.

Gravenstein apple trees once covered acres of Sonoma County, but many of those apple orchards have been replaced with vineyards. Gravensteins have been declared a Heritage food, giving the apples a much needed boost in the marketplace. The trees were discovered in 1797 but didn’t really become popular until the late 1800s when Nathaniel Griffith began cultivating them for commercial use. Over time, the variety’s use spread in the western U.S., but it was also a favorite in Nova Scotia, Canada and other cool-temperate areas.

Gravensteins are a late summer treat not to be missed. 

S'mores Gravenstein Apples

Ingredients 
6 large Gravenstein Apples 
6 strong pointed bamboo sticks (or Wilton Caramel Apple Branch sticks)
1 (10.5-oz) bag miniature marshmallows
5 tablespoons unsalted butter
12 ounces chocolate, chopped  (or chocolate chips)
1 cup ground graham crackers

Directions
Wash and dry apples. Remove stems and skewer each apple with stick; set aside.
Line baking sheet with parchment paper. Refrigerate for 15 minutes.
Melt butter in saucepan and cook over low heat until melted. Add marshmallows and stir until melted.
Dip each apple in melted marshmallows mixture and transfer to prepared baking sheet. Place in fridge.
In meantime, melt chocolate. Put chocolate in saucepan over saucepan over simmering water. Stir until smooth.
Put ground graham crackers in bowl. Remove apples from fridge and dip apple into melted chocolate (about 2/3 way up) rotating to coat evenly.
Immediately dip chocolate-covered apple into ground graham crackers, and coat on all sides.
Repeat for all apples.
Put apples back on lined baking sheet. Refrigerate for 20 to 30 minutes.

Tip: Twist off apple stem. If skewer is blunt, sharpen with kitchen knife on on end (make diagonal cut). Push firmly into apple.  If juice leaks out, blot with paper towel before dipping.

Want to get fancy? Serve on a bed of chocolate chips, crushed grahams, and mini-marshmallows.

S'MORES SWIRL BUNDT CAKE: National S'mores Day!

Summertime and the Living is Easy. Summertime is all about S'mores, so it's not surprising that today is National S'mores Day! Celebrate by making this twist on S'mores: S'mores Swirl Bundt Cake. I found this recipe in an old issue of Country Living Magazine. S'mores Swirl Bundt Cake is easy to make and the final product is delicious. I've adapted this recipe by reducing the sugar in the cake because I thought it was a bit too sweet.

S'MORES SWIRL BUNDT CAKE

Ingredients 
2 cups all-purpose flour, spooned and leveled 
2 1/4 tsp baking powder 
1 1/2 tsp kosher salt 
3/4 cup unsalted butter, at room temperature 
1 - 1 1/4 cup sugar 
4 large eggs, at room temperature 
1 Tbsp pure vanilla extract 
3/4 cup whole milk 

Nonstick baking spray, for pan 

1/2 cup unsweetened cocoa, sifted 

1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers) 

Chocolate sauce, crushed graham crackers, and mini-marshmallows, for serving 

Directions 

Preheat oven to 350°F with rack in the middle position. Coat a 10 - to 12-cup Nordic Ware Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl. 

Beat butter and sugar with electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture. Transfer half the batter to second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. 

Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife. 

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on wire rack for 15 minutes, then invert onto wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and mini-marshmallows.

FROZEN S'MORES BARS: BEAT THE HEAT!

What a brutal hot summer this has been. By the end of July I'm usually posting a lot of S'mores recipes to make around the campfire, but because of the heat, I think S'mores can no longer be relegated to summer campfires. Try making this Frozen treat at home! 

This is a variation on traditional S'mores, and it's so easy and great on a hot day: FROZEN S'MORES BARS. You can glam these up by making your own graham crackers and using fabulous chocolate and making your own Marshmallow Fluff (recipe below). But, if you're in a hurry and just want a yummy treat, use store bought grahams, Marshmallow Fluff, and dark chocolate.

How to make these: 
Basically you're freezing marshmallow cream between two graham crackers, dipping the'sandwiches'  in melted dark chocolate and then freezing! How easy is that?

Want to be more precise?

FROZEN S'MORES BARS

Put graham crackers bottom side up on parchment lined cookie sheet. Pipe (use a ziplock with a corner cut out or piping bag) marshmallow cream onto graham crackers and top with graham crackers. Put in freezer to harden (30 minutes).
Melt chocolate in double boiler or microwave. Let cool a bit (can't be too hot or will start to melt the cream).
Keep cookies in freezer until ready to use. Take a few out and dip halfway in chocolate. Put back in freezer. Continue to dip. Freeze until hard.

Want to make your own Marshmallow Fluff?

Ingredients
3 egg whites, room temp
2 cups lite corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp Madagascar vanilla

Directions
In bowl of stand mixer with whisk attachment, add egg whites, corn syrup, and salt.
On high speed whisk for 5 minutes, until thick and doubled.
On low speed, add powdered sugar. Mix until blended. Add vanilla and blend.

Want to make Chocolate Graham Crackers for triple the chocolate?
Here's a link to my recipe for Chocolate Graham Crackers!

PATRIOTIC PEEPS S'MORES

Photo: PEEPS®

I love S'MORES, and these seasonal  PEEPS® Patriotic Vanilla Creme Marshallow Chicks are so cute! This photo and recipe are from my friends at PEEPS®.  Here's something fun for everyone at the Fourth of July barbecue or campfire: PEEPS Patriotic S'mores!

PATRIOTIC PEEPS SMORES!

Ingredients
PEEPS Patriotic Vanilla Creme Marshmallow Chicks
Graham crackers
Chocolate bars
Sprinkles (Red, White and Blue)

Directions
Break graham crackers in half, so you have two squares.
Melt PEEP over fire or low heat.
Layer melted PEEP over square of chocolate, with graham cracker square on bottom
Top S’more with second graham cracker square and drizzle melted chocolate on top
Add patriotic sprinkles, and top off with PEEPS Patriotic Vanilla Creme Marshmallow Chick

Happy Fourth of July!

FROZEN S'MORES BARS FOR A HOT SUMMER DAY!

What a brutal hot summer this has been, and it's only July 1. I'm usually posting a lot of S'mores recipes to make around the campfire, but because of the extreme heat, I think S'mores can no longer be relegated to summer campfires. Instead, make this Frozen treat at home! 

This is a variation on traditional S'mores, and it's so easy: FROZEN S'MORES BARS. You can glam these up by making your own graham crackers and using fabulous chocolate and making your own Marshmallow Fluff (recipe below). But, if you're in a hurry and just want a yummy treat, use store bought grahams, Marshmallow Fluff, and dark chocolate.

How to make these: 
Basically you're freezing marshmallow cream between two graham crackers, dipping the 'sandwiches' in melted dark chocolate and then freezing! How easy is that?

Want to be more precise?

FROZEN S'MORES BARS

Put graham crackers bottom side up on parchment lined cookie sheet. Pipe (use a ziplock with a corner cut out or piping bag) marshmallow cream onto graham crackers and top with graham crackers. Put in freezer to harden (30 minutes).
Melt chocolate in double boiler or microwave. Let cool a bit (can't be too hot or will start to melt the cream).
Keep cookies in freezer until ready to use. Take a few out and dip halfway in chocolate. Put back in freezer. Continue to dip. Freeze until hard.

Want to make your own Marshmallow Fluff?

Ingredients
3 egg whites, room temp
2 cups lite corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp Madagascar vanilla

Directions
In bowl of stand mixer with whisk attachment, add egg whites, corn syrup, and salt.
On high speed whisk for 5 minutes, until thick and doubled.
On low speed, add powdered sugar. Mix until blended. Add vanilla and blend.

Want to make Chocolate Graham Crackers for triple the chocolate?

Here's a link to a recipe for Chocolate Graham Crackers!

S'MORES MARTINI: 2 Recipes for National Martini Day!

Today is National Martini Day, and since it's summer, it's the perfect time for a S'mores Martini. Here are two recipes for S'mores Martinis from Three Olives. Three Olives also makes a S'mores Vodka. You can drink it straight up. Either way--making your own or drinking a pre-made S'mores Vodka, it's a great way to drink your S'mores!

Inspired by the classic vodka martini served with a garnish of olives, Three Olives launched as a non-flavored vodka brand in 1998 and became a pioneer of the flavored-vodka market when it introduced the first-ever cherry and grape varieties in 2001. The super-premium vodka brand now offers over 20 different flavors that have fueled a three-fold increase in sales to nearly 1.5 million cases from half a million. As implied by the brand’s popular flavors - Cake, Bubble, Dude and S’mores - Three Olives delivers one-of-a-kind drinks that appeal to polished individuals who revel in their uniqueness; they are clever, witty, and loath to take themselves too seriously. 

Thanks to Three Olives for the following recipes and photos!

Campfire Martini
3 parts Three Olives S'mores Vodka
Crushed graham crackers, chocolate syrup, marshmallows

Dip rim of martini glass in chocolate syrup and coat with crushed graham crackers.
Pour Three Olives S'mores into martini shaker filled with ice.
Shake and strain into martini glass.
Garnish with a skewer of three toasted marshmallows!

S'mores Sea Salt Martini
2 parts Three Olives S'mores Vodka
2 parts half & half
Sea salt
Chocolate syrup

Dip rim of martini glass in chocolate syrup and coat with sea salt.
Drizzle chocolate syrup inside martini glass.
Pour Three Olives S'mores and half & half into martini shaker filled with ice.
Shake and strain into martini glass!

S'MORES ICE CREAM CAKE: Memorial Day

I love Ben & Jerry's Ice Cream, and I love S'mores. Here's the perfect dessert for your Memorial Day Barbecue or any day: Ben & Jerry's S'mores Ice Cream Cake. Following is the no-bake recipe, but be sure and watch the video. This S'mores Ice Cream Cake is a no-brainer and can be made at the drop of a hat. If you're like me, you probably have all the ingredients in your pantry and freezer! The finished cake looks and tastes amazing! I don't add the extra fudge sauce at the end because I think the S'mores Ice Cream Cake is rich enough as is. Enjoy! Thanks, Ben & Jerry's!

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

Directions
Prepare the crust (see below)
Prepare the filling (see below)
Top the crust with Ice Cream filling
Spread 2 cups of marshmallow fluff over the top of the ice cream (this can be done directly after filling with ice cream, or you can chill ice cream layer first)
Freeze cake for a minimum of two hours

To serve:
Remove cake from freezer, let cake sit for 10 minutes, top with mini marshmallows and torch to golden brown
Run a knife around the edge of pan and remove side of spring-form
Slice, serve, and enjoy!

Crust: 
16 (8 oz.) whole graham crackers, crushed
1/3 cup powdered sugar
1 stick unsalted butter, melted
Combine graham crackers and sugar, add melted butter and stir to sandy, buttery consistency. Press mixture into bottom and up sides of 9” spring-form pan, using fingers or  flat bottomed measuring cup. Chill for 10 minutes while you prepare ice cream.

Filling:
3 Pints Ben & Jerry’s S’mores Ice Cream (or any Ben & Jerry's Chocolate Ice Cream)
Remove Ice cream from containers and place in bowl to soften, about 10 minutes.
Stir to combine and top prepared and chilled graham crust with ice cream.

Follow directions above for marshmallow topping!

S'MORES BLONDIE PIE: Memorial Day!

I always think of Memorial Day as the start of Summer, and nothing says Summer more to me than S'mores! So maybe you plan on making S'mores on the Grill for your Memorial Day Celebration.  But, just maybe, you want to make your Memorial Day S'mores ahead, so you can enjoy the party! This S'mores Blondie Pie tastes like Summer. It's an easy dessert recipe from Hershey's Kitchens. And, as much as I love high-end chocolate, when it comes to S'mores, I prefer good old fashioned Hershey's!

S'mores Blondie Pie

Ingredients
6 Hershey's Milk Chocolate Bars (1.55 oz. each), divided
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme or marshmallow fluff
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Directions
Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs, and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
Optional: torch some mini-marshmallows and put them on top of the pie!

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt.

S'MORES FUDGE: 2 Recipes for Memorial Day!

I just love S'mores! Memorial Day heralds in Summer, and nothing says Summer more than S'mores. Maybe you won't be camping this weekend..or barbecuing, but you can still have S'mores. There are so many great ways to eat --and drink S'mores, and S'mores Fudge is perfect for the holiday. It's also easy to make ahead.

The first printed S’mores recipe appeared in 1927 in the Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Folklore tells us the name “S’mores” came about because everyone who tasted one asked for “some more.”

The first recipe below has three distinct layers...and it really tastes like fudge. One caveat: This fudge is sweet, but then we're talking S'mores, aren't we? The second recipe is quicker to make (and eat) and the ingredients are all mixed together. Whichever you make, you won't be disappointed!

Have a great Memorial Day Weekend!

1. S'MORES FUDGE

Ingredients

Graham Cracker Crust
4 sheets of graham crackers
1/4 cup of sugar
1 1/2 Tbsp melted butter

Chocolate Fudge Layer
1-1/2 cups milk chocolate, chopped (or milk chocolate chips)
1/2 tsp pure vanilla extract
1/2 can of sweetened condensed milk

Marshmallow Layer
1 cup 'real' white chocolate chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

Directions
Preheat oven to 375 degrees
Line 8 by 8 square pan with aluminum foil, with extra foil hanging over (to help lift out later).
Crush graham crackers and mix in melted butter and sugar.
Pour into aluminum foil lined pan and push down with glass cup to make even layer.
Bake for 15 minutes or until edges are golden brown.
Melt chocolate in small saucepan over medium low heat.
Remove from heat and add half can of sweetened condensed milk and vanilla.
When smooth, pour immediately over graham cracker crust.
Melt white chocolate in small saucepan over medium low heat and add in marshmallow fluff and rest of sweetened condensed milk. Stir until smooth and consistent. Pour over chocolate layer.
Refrigerate overnight.
Next day, lift fudge out of pan using aluminum foil.
Carefully remove foil and carefully cut into squares.

2. EASY S'MORES FUDGE

Ingredients
1-12 ounce bag milk chocolate chips or 12 ounces milk chocolate, chopped
5 regular sized graham crackers, broken into small pieces
1 can sweetened condensed milk
2 Tbsp butter
1 cup mini-marshmallows

Directions
In small saucepan, melt chocolate, butter and sweetened condensed milk. Remove from heat. Cool slightly.
Add graham crackers until combined.
Fold in marshmallows.
Pour into greased 8x8 inch baking pan.
Cover and refrigerate for 2 hours.
Cut into squares.