Search Results for: S'mores

Gourmet S’mores

The weather here in the UK has been positively dismal.  Having just returned to soggy ol’ England from holiday in Toronto where the weather was 38°C (100°F) has only reinforced the fact that our summer so far has been absolutely crappy. 
It was so nice to get away and spend some time in a tropical climate – even if it was on the beaches and streets of Toronto, and not the Caribbean.  No visit back home to Canada is complete without some serious food (ingredient) shopping.  I always return to the UK with a suitcase full of North American treats that are hard to find in UK stores.  I made numerous visits to a fantastic bulk food shop where I stocked up on sprinkles and candy melts –  almost an entire carry on suitcase full!  I also visited Golda’s Kitchen – the most amazing cake supply store, thanks to a recommendation from Jodie Whitley via the Made With Pink Facebook page (I’ll be posting pictures of the cake shop and my holiday purchase on my facebook page shortly!)
A few days before I left on holiday I decided to perk myself up and get into the summer spirit by making some gourmet s’mores (sans campfire) using some of the ingredients I’d picked up from my previous holiday to the States. 
I’d had a few bags of speciality marshmallows and a couple boxes of graham crackers sitting on my baking shelf for the past few months,  I’d always intended to use them for gourmet s’mores, but I just never got around to it until now.  Plus I needed to make room for my new impending purchases!

I made four different s’more combinations:
Pina Colada:  Original graham crackers sandwiched together with white chocolate, pineapple & toasted coconut marshmallows, and a slice of freshly grilled pineapple. 
Chocolate Mint:  Chocolate graham crackers sandwiched together with mint chocolate marshmallows and dark mint chocolate.

Peanut Butter Cup:  Chocolate graham crackers sandwiched together with flat vanilla marshmallows and a Reese’s Peanut Butter Cup.

Salted Caramel:  Chocolate graham crackers sandwiched together with caramel flavoured chocolate callets, flat vanilla marshmallows and a spoon full french salted butter caramel (not pictured).

Don’t think you can’t make these if you don’t live in the US, or don’t have the graham crackers or fancy marshmallows.  I’ve seen toasted coconut marshmallows in the UK before in several stores, and most recently I’ve been able to find them in the South African grocery stores near my home.  Regular marshmallows will work just as well in all of these s’mores, but my tip is to cut them in half so they lay flat instead of standing tall like they normally would.  All of the chocolate I used is from the UK, and is available in any major grocery store with the exception of the caramel callets which were a gift from my March Foodie Penpal who bought them in a local shop in Manchester.  If you don’t have the caramel callets or the salted butter caramel, then you can use the new flat Rolo chocolate bars that have just been launched for sale in the UK. 

As for the graham crackers, you can make your own at home by following the recipe here that I used to make my mini s’more pops a couple of years ago.
To make the s’mores you’ll need the above ingredients and an oven.  If the UK weather ever gets better then you can make them the way they were originally intended – with a camp fire.  But until then you’ll need to pre-heat your oven to 200°C (400°F).  

Assemble your s’mores together and wrap them in a square of aluminum foil (this will ensure your chocolate and marshmallow don’t melt and ooze out the sides of your graham crackers and into the oven.)  Place them in the hot oven for 3-5 minutes before removing.  Carefully unwrap each s’more and enjoy – just make sure you don’t burn yourself on the hot gooey marshmallow and chocolate!

I think that the salted caramel s’mores were my favourite out of the bunch.  They were so so soooo good, but also very rich.  I couldn’t have eaten more than one.  I also really liked the Pina Colada ones, they were so different from any other s’more I’d made.  I only got to try a small bite of the chocolate mint s’more before my husband gobbled it up.  As for the Reese’s s’more, while it was good, it wasn’t my favourite.  I’d still prefer to eat the Reese’s cup by it self.

What other unique flavours of s’mores have you made?  Do you have any other suggestions for me??

This is NOT a Peanut Butter Cup

Well, we all know I LOVE peanut butter, but this post is not about peanut butter and that chocolate thing above is NOT a peanut butter cup.  Something else I love are s’mores, and by now we’re all pretty familiar with s’mores.  After all, I’ve already done 2 posts on them – once here and another here.  Yeah, they’re pretty tasty, but their time is coming to an end – well until next summer anyway. So because the days are getting cooler and the rain clouds are moving in, I’ve come up with the perfect s’more solution so you don’t have to freeze your ass off roasting marshmallows in the cold!   
With these S’more Cups there’s no need to worry about burning your fingers on hot and gooey marshmallows.  And best of all, they won’t stick to anything because they’re entirely encased in chocolate!  They’re perfect to include in kids school lunches – or your work lunches for that matter! 
To make these s’more cups you’ll only need 3 things: Wilton Candy Melts, Marshmallow Fluff and some homemade graham cracker rounds. I came up with this idea while I was making the homemade graham crackers for my s’more pops.  But unlike a regular s’more, these stay nice and gooey because they use Marshmallow Fluff instead of regular marshmallows which can go kind of hard and chewy once its been melted. 
Marshmallow Fluff can be a bit hard to find in the UK, but if you know where to look you should be able to get it without too much effort.  For those of you who aren’t familiar with Marshmallow Fluff, it’s a spreadable fluffy marshmallow spread – exactly how it’s name describes it!  I buy my Marshmallow Fluff at TK Maxx (AKA: TJ Maxx/Marshal’s in the US or Winners in Canada), but I’ve also seen it at local farm shops and the Food Halls in Selfrdiges, John Lewis, etc. Visit my international food locator for more info on where to buy American food products.

In addition to the original Marshmallow Fluff, TX Maxx stocks the Strawberry Fluff as well, so if you’re one of those people who prefers strawberry over chocolate you can always make some strawberry shortcake s’more cups instead.  

S’more Cups 
Graham Cracker Rounds (recipe here)
Wilton Chocolate Candy Melts
Marshmallow Fluff 
1. You’ll need to make a batch of homemade graham crackers using the same recipe I used for my s’more pops. You’ll also need 2 circle cutters – 1 slightly smaller than the other. The smaller circle cutter should fit into the bottom of the silicone baking cup, and the larger cutter should fit into the top third of the silicone cup.  Once the graham cracker dough has chilled overnight, use your circle cutters to cut out equal numbers of smaller and larger circles, and bake according to the recipe’s instructions. 
2.  Once the graham cracker rounds are out of the oven and cooled, paint the inside of each silicone baking cup with a thick layer of melted candy melts. (I only coated my cups about 3/4 up the side as I didn’t want them to be too thick). Use enough so that you can’t see any light through the candy melts when you hold the silicone baking cup up to the light. I used a silicone pastry brush, but a regular (new) paint brush or even a tea spoon would work just fine. While the candy melts are still wet, drop one of the smaller graham cracker rounds into the bottom of the chocolate coated baking cup, and put them in the fridge to set. 
3. Once the candy melts have hardened and set, spoon some marshmallow fluff into the cup so it almost reaches the top of the chocolate.  Next you’ll need to put one of the larger graham cracker rounds on top of the fluff.  Finally spoon some more chocolate melts on top of the last graham cracker to seal the cup. Try and make sure that that the final later of chocolate meets the top edge of the chocolate cup, and is the same level as the edge of the chocolate cup. When this is done, put the silicone cups in the fridge to harden up.   
4. Once the chocolate cups are hardened and set, pop them out of the silicone cases and you’re done!  

You Asked For S’more, I’ll Give You S’more!

See those S’mores?  They look pretty good don’t they? They’re made with graham crackers (like most s’mores are).  And if you read my previous smores post then I know what your thinking – hold on a second, they don’t have graham crackers in the UK.  Well, your right – we don’t.  But we do have whole wheat flour, butter, milk and sugar.  That’s pretty much all you need to make your own homemade graham crackers!  I’ll say it again. Homemade graham crackers!! Yeah, I know – I’m sooo domestic.  Well, ok – not really, but I like to make people think I am.  
You see, my s’more craving wasn’t totally satisfied when I made those s’mors bars a while ago.  I wanted the real thing.  I could have waited until I got to North America to pick up a box of graham crackers, but I had an idea.  An idea that required graham crackers (digestive biscuits would not work as a substitute this time).  But the graham crackers I needed were not your typical graham crackers.  I needed mini graham crackers, and I’m pretty sure they don’t even exist in North America.  The only solution was to make my own! 
But why did I need mini graham crackers?  Well because that picture of the smores above isn’t really what you think it is.  Yes, they’re s’mores alright – they look like smores, they taste like smores, but they’re not your regular s’more.  
Ladies and gentlemen – I present to you: The S’mores Pop!!!  

Just imagine – these s’mores pops look like what a real smore would look like if you roasted the marshmallow over a camp fire, sandwiched it in between 2 graham crackers, but never bothered to take the marshmallow off the stick.

To make these s’mores pops you’ll need some mini graham crackers (recipe below), Wilton Candy Melts and some marshmallows.  Place the mini graham crackers top down on a baking sheet, then add a chocolate Wilton Candy Melt and 1/3 of a large marshmallow. 

Bake the s’mores (as shown above) in an oven until the marshmallow begins to brown.  Then take a lollipop stick and push it into the middle of the marshmallow so that you puncture the top.  Twist the stick in the gooey center of the marshmallow and then lay the stick flat before topping with another graham cracker.  Set them aside to cool for a few minutes and that’s it!

Honey Graham Crackers

1 cup (120g) whole wheat flour
1/2 cup (60g) unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup (55g) butter, softened
1/4 cup (55g) packed brown sugar
2 tablespoons and 2 teaspoons honey
1/2 teaspoon vanilla extract
1/4 cup (60ml) milk

1/4 cup (55g) white sugar
1/4 tsp cinnamon

1. Sift together both of the flours, baking powder and baking soda, and set aside.

2. In a medium bowl, cream the butter, brown sugar and honey together until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover the dough and refrigerate overnight.
3. Preheat the oven to 350°F (175°C). Divide the chilled dough into quarters. On a floured sheet of parchment paper, roll the dough out one quarter at a time (approx 3mm). Cut the dough into small rectangles using a knife. Place rectangles onto ungreased (or parchment papered) cookie sheets. Make a line down the center of each one, and prick with a fork to make the holes. In a small dish combine the white sugar & cinnamon, then sprinkle the tops of the crackers with the cinnamon sugar mixture before baking.
4. Bake for 10 to 15 minutes (depending on the size of your crackers) in the preheated oven. Crackers should be dark brown, but not burnt. Remove from baking sheets to cool on wire racks.

Please Sir, May I Have S’more?

When you move to another country it’s weird how you crave things you’d never normally eat on a regular basis.  Things that you haven’t had in years.  Things that you’d eat when you were a kid, but felt too silly to eat once you got a bit older.  Things like smores.  I’m pretty sure most North Americans have had a smore or two in their life.  Whether you had them on a group camping trip (former Girl Guides and Girl Scouts raise you hands!) or made them while roasting marshmallows over a fire pit in your back yard, smores are some what of a childhood tradition.  For those of you (most people outside North America?) who don’t know what a smore is, they’re traditionally made by toasting a marshmallow on a stick over an open fire before  sandwiching it in between two graham crackers and a few squares of chocolate.  The heat from the toasted marshmallow melts the chocolate, and what you end up with is a warm gooey chocolaty cookie sandwich – delicious!  Since Graham Crackers aren’t available in the UK most people will use digestive biscuits as a substitute when they’re making things like cheesecake crusts, etc.   So that means if you’re living in the UK and you tried to make a smore, it might turn out looking like a bit like something in the picture above.  Although digestive biscuits are the closest alternative, they’re nothing like an actual Graham Cracker.   Trust me on this –  I know. 
Because digestive biscuits are rather fragile and crumbly, they would probably crack and fall apart if you did try and use them to make smores.  But there’s no need to worry UK’ers!  I’ve come up with a very good alternative to the traditional smore, and there’s no camp fire required!  Instead of sandwiching marshmallows and chocolate between two cookies, these smores are made in a pan and baked in the oven.  Besides the 3 key ingredients you’ll need a few extras, but these smore bars are still just as simple to make as the original.

Start out with some digestive biscuits or graham crackers and put them in a food processor until you get a fine crumb.  Mix the crumbs with some sugar and melted butter, and press the mixture into the bottom of a pan to form the base of the bars.  Next you’ll need some melted chocolate to cover the cookie crumb base.  In the US Hershey’s chocolate is traditionally used for smores, but it’s not readily available in the UK and most people here don’t like the taste of Hershey’s chocolate, so I used a few melted Cadbury Dairy Milk bars instead.  After covering the cookie base with the chocolate you’ll need to put down a layer of marshmallows that have been cut in half.  Marshmallows are very popular in the UK, except they’re more commonly eaten as a candy (sweet) instead of as a baking ingredient like we use them in North America.  I use marshmallows in a lot of my baking, so I buy the big bags of American ones from CostCo.  The marshmallows in the UK come in smaller bags, and  usually  come in a mixture of white and pink. UK marshmallows are also a bit smaller than the American ones.  Not really a surprise though is it?  
 After you’ve added the layer of marshmallows, put the pan in the oven until the marshmallows get all nice and golden brown.  

Finally sprinkle the remaining cookie crumbs on top of the marshmallows and bake for a bit longer.  When they’re done you’ll have a yummy bar layered with cookie crumbs, chocolate and marshmallows. It’ll look something like this:

S’mores Bars
1/2 cup butter, melted
2 tablespoons and 2 teaspoons white sugar
1-1/2 cups graham cracker or digestive cookie crumbs
1 cup semisweet chocolate chips (I used about 6 small Dairy Milk bars)
1-1/2 cups miniature marshmallows
(I used 30 large ones cut in half)

1. Preheat oven to 350 degrees F (175 degrees C) and grease a 9×13 inch (23×33 cm) baking dish.
2. In a medium bowl, combine butter, sugar and graham cracker crumbs until well combined. Press three quarters of crumb mixture into the bottom of the prepared pan.
3. Top with the melted chocolate, and then the halved marshmallows.
4. Bake until marshmallows turn a light golden brown colour, and then take the pan out of the oven and sprinkle the remaining graham cracker mixture over the marshmallows.
5. Bake for another 5-10 mins. Cool completely before cutting into squares.

* I think these taste best if they’re re-heated in the microwave for 20-30 seconds.  Serve them on a plate and eat them with a fork if you’re going to eat them warm because they can be really messy.
And if you’re able to get your hands on pink marshmallows, you can also make pink smores.  They’ll look something like this: