We made it to day 5 of S’mores Week! Not gonna lie, I procrastinated on most of these posts and literally woke up panicking about s’mores one night earlier in the week. S’mores took over my life! It was fun though and I’m going to try to talk Nicole into doing another week of themed goodies later in the year!
I made Baked S’mores Doughnuts for my final recipe! I know the baked doughnuts get a lot of crap these days but I love them! And I love the “But they’re just cupcakes baked in a circle” argument because I can be all EXACTLY. They’re cupcakes in the shape of a doughnut so you can eat them for breakfast without any judgment!
This is my standard chocolate doughnut recipe but it has some graham cracker crumbs mixed in! And then a super simple marshmallow glaze with s’more goodies on top. I made these yesterday for my kid’s afterschool snack and he was so excited to see them! It’s been a really long time since I used my doughnut pan so it was quite a treat.
coarsely chopped graham crackers, marshmallows, chocolate bars
Lightly grease a doughnut tin and preheat the oven to 350F.
Sift together the flour, cocoa powder, baking powder and baking soda. Whisk in sugar, graham cracker crumbs, and salt.
In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
To make the glaze:
Pour the boiler water over the marshmallow cream in a small bowl. Whisk until smooth. Spoon the glaze over the doughnuts. Sprinkle with graham crackers, marshmallows, or chocolate if desired.
Yesterday I decided to give up coffee. Which was kind of a big deal because I drink a pot every morning and about half a pot every afternoon. But lately I haven’t liked how I felt after drinking it. Like, it didn’t hurt my stomach but it didn’t feel nice either. So anyway, I decided to quit cold turkey. Got up, drank a 32 ounce bottle of water, and was all “Weeeeee! I don’t need caffeine!” as I walked the kid to school, bought and sent my last care package to the husband (!!), walked back to school (with the dog in tow), and then cooked lunch for everyone.
Then I crashed. Quite literally. Walked to my bedroom for a highlighter and woke up 30 minutes later with a kid poking me in the head asking for a cookie. (Don’t worry, the baby was safe in his crib!)
So at 1:15 pm I was making coffee. Uggghhh. But at that point it was kind of too late and I just stayed in a funk. You know how it is.
The high point of my day was this ice cream.
Every night (well almost…) I look forward to my workout but yesterday someone hid my DVD player remote so I couldn’t do it because Insanity has this stupid music that I can’t turn off without the remote, so I said screw it and did what any sane person would do: got a cheesecake bar. I left it on the arm of the couch while I did who knows what and came back to no cheesecake bar. Sadface.
AND THEN I remembered that I had this ice cream in the freezer and my bad day was forgotten! This ice cream plus DVR’d Pretty Little Liars was just what I needed.
It’s ice cream that’s made with blended up toasted marshmallows! Yeah. And then it has a fudge swirl and graham crackers! Y’all know that I’m pretty much a vanilla only person when it comes to ice cream but this is definitely one of my favorites! I think I could just make the marshmallow base without the add-ins and be happy too.
Heat your broiler. Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for 30 seconds to 1 minute, or until toasted and golden. Take them out and, using tongs, flip them over and pop them back under the broiler for another 30 seconds or so, until the other side is toasted. (Alternately, you can use a kitchen torch to toast them right there on the pan.) Set the marshmallows aside.
Place the milk in a heavy-bottomed saucepan. Split the vanilla bean down the middle and scrape the seeds into the pan with the milk. Set the pan over medium heat and bring the mixture to a simmer.
While the milk is coming up to a simmer, whisk together the egg yolks, sugar and salt in a large, heatproof bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan. Put the heat on medium-low and cook, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon (it should be between 170 and 175 degrees F on a thermometer). Strain through a fine-mesh sieve into a heatproof bowl. Allow to cool for about 20 minutes before proceeding.
Place the toasted marshmallows in the blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla extract and blend again for about 5 to 10 seconds to combine. Pour the mixture into a bowl, cover andrefrigerate overnight.
To make the fudge swirl:
Whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat until the mixture begins to bubble at the edges. Cook for about 1 minute, whisking the entire time. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using. It can be stored for up to 2 weeks, covered, in the refrigerator.
To churn the ice cream:
Freeze in your ice cream maker according to the manufacturer’s directions. When it’s done churning, gently fold in the chopped graham crackers. Spoon some of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.
So when Nicole and I set out on this s’mores week project I decided to make a cheesecake because I, like just about every other wife of a deployed serviceman, am trying to lose a few pounds before my husband comes home and I knew without a doubt that the cheesecake would not sit in the fridge and call my name until I finally got out of bed at 5:30 am to have a piece. Because I don’t like cheesecake.
But guess who was standing in front of the fridge yesterday morning with a cheesecake bar in her hand while she waited for the coffee to brew.
I don’t even need to tell you how good these bars are. I mean they’re portable cheesecake pieces with s’mores fixins on top! That can’t possibly be bad.
Preheat oven to 350F. Line a13x9-inch pan with foil, with ends of foil extending over sides.
Mix with the graham cracker crumbs, butter and 3 tablespoons sugar together until all the crumbs are moistened; press onto bottom of prepared pan.
In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, 1 cup sugar and vanilla in large bowl until smooth. Sift in flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir chocolate chips into cream cheese mixture with a rubber spatula. Pour over crust.
Bake 30 minutes; remove from oven and sprinkle with Hershey's chocolate bar, mini marshmallows, and chopped graham crackers. The top of the cheesecake will be almost set - don't be afraid to press the toppings down into it slightly. Bake for another 10 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.
Deployment isn’t that bad. I know I talk like it’s the worst thing ever but really, I’m okay for the 23 hours a day that I’m not whining on my blog. Sure, I have my bad days (like last week when my husband was all “Remember how I said I was coming home early?! APRIL FOOLS!”) but for the most part, I really can’t complain.
I not-so-secretly love those few hours after the kids are in bed when I can do whatever I want. These days I’m loving that my kids don’t know how to tell time yet so I can put them in bed an hour early and they can’t argue! An extra hour of no one talking to me is just necessary sometimes.
What do I do with that extra hour? I take a forever long shower and then make these s’mores.
I’ll walk you through the steps.
… slap another graham on top, stuff it in your face, and bask in your awesomeness. Then go make another.
A couple weeks back, when I posted my s’mores pizza, Nicole and I got into a Twitter conversation about how much we both loved s’mores this summer and how we could blog a month of s’mores recipes and still have some that we wanted to try. Somehow we decided that a S’mores Week needed to happen – so here we go!
I’m kicking off the week with Ice Cream Sandwiches because duh! It’s summer and you need ice cream sandwiches in the summer. These are really fun because they use graham crackers, fudge, marshmallows, and chocolate ice cream. Or you could use vanilla. Anything goes really.
I am totally obsessed with these and refuse to tell you how many I ate. They’re so simple and so quick! I’ve been too afraid to make my own ice cream sandwiches in the past because I thought the cookie parts would freeze solid in the freezer but I will definitely be making more now that I know they get nice and soft!
The kids loved them of course and that little stinker you see below tried real hard to convince me that they were perfectly suitable for lunch since they are sandwiches. Yeah.
More s’mores coming tomorrow! And go visit Nicole because she has S’mores Chex Mix ready for you today!
9 honey graham crackers, broken in half (18 squares), divided
1 cup hot fudge ice cream topping, divided
2 cups mini marshmallows
2 cups chocolate ice cream, softened
Line an 9-inch square baking pan with aluminum foil.
Place 9 of the graham cracker squares in a single layer on the bottom of the pan. Spread with ½ cup of the hot fudge. Sprinkle with half of the marshmallows. Spread the softened ice cream over top, using a spatula to even it out. Sprinkle with the rest of the marshmallows and top with the remaining fudge.
Freeze several hours. Let sit on the counter for 10 minutes before cutting. Cut into 9 squares.