We're still a week out from the "official" start of summer, but kids are out of school and temperatures have finally been warming up (though a flannel shirt in the morning is still occasionally necessary), so I'm in full summer mode when it comes to food.
The other night I even baked chicken drumsticks in the oven since they require so much attention on the grill. But when they were done, I still threw them on the grill for a couple of minutes to get those grill marks and crispen up the skin a little bit, because it's summer, and it seems sacrilege not to.
On one of the cool evenings last week, my husband and I got the kids in bed and set up a little fire pit. It was really nice to warm up by the fire, even though I was wearing jeans and a sweatshirt, and the only thing that would have made it nicer would've been some s'mores. But my husband is not a fan, and we only had chocolate chips, so I didn't get any s'mores that night.
But it got me thinking: s'mores are kind of inconvenient. I mean, sure, the sitting around a fire and toasting your marshmallows carefully without letting them catch on fire, and maybe trying to balance the graham cracker with a piece of chocolate on it on a rock by the edge of the fire pit to get the chocolate premelting can be a fun, relaxing, memory-building time.
But sometimes you just want to taste that combination of chocolate, marshmallow and graham.
And so this week I have three recipes that are spinoffs of s'mores, for when you don't have time to build a campfire and linger outdoors.
First up, I saw a friend post a photo of these s'mores blossom cookies on Facebook. I didn't get to try them, but she said her roommates loved them. These are similar to the peanut butter blossom cookies, without the peanut butter, but with graham crackers worked into the cookie dough and sprinkled on top of the dough, then with a half a marshmallow broiled on top and a chocolate on top. The recipe called for a Hershey Kiss, but she used a rectangle from a classic Hershey Bar, which I think is much more appropriate. I've been dreaming about these cookies.
Next, mini ice cream cakes, with the graham cracker crust pressed into muffin tin cups, coated in a chocolatey and marshmallowy layer, topped with chocolate ice cream made from frozen bananas. None of these steps is very much work, and the finished product is definitely going to be greater than the sum of its parts.
And finally, I picked one with my husband in mind (I'll get him to eat s'mores one way or the other, instead of just eating my chocolate!), no bake s'mores rocky road bars. Here you just melt a good amount of chocolate, preferably dark, and add mini marshmallows, crushed graham crackers, a little crushed meringues for more texture, and roasted peanuts to make it officially rocky road, and then let it cool before cutting and serving. This reminds me of those s'mores bars you make with Golden Grahams cereal, only with more chocolate and less marshmallow and those other crunchy additions.
Enjoy, without the smoke getting in your eyes!
S'mores Hershey Kiss blossom cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar
8 rectangular graham crackers, crushed into fine crumbs, about 1 cup
1 large egg
1 teaspoon vanilla extract
12 large marshmallows cut in half crosswise, not lengthwise
24 Hershey's Kisses, unwrapped or 2 Hershey's chocolate bars, broken into 12 rectangles each.
Preheat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper, silpat liner or lightly grease with cooking spray.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Using an electric handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and 3/4 cup of the graham cracker crumbs for 2 to 3 minutes, until light and creamy. Add the egg and vanilla and mix. Add the flour mixture and mix just until combined.
Measure out about a tablespoon of dough and roll into a ball. Roll the cookie dough ball in the remaining graham cracker crumbs to coat lightly.
Place the cookie dough on the prepared baking sheets, 12 per sheet. Bake one sheet at a time (unless using a convection oven, then bake at 325 degrees) for 8 to 10 minutes until the cookies are just starting to crack a bit. They should still be soft. Let them cool for a minute or two on the baking sheet.
Preheat the broiler and make sure an oven rack is about 10-inches below the heating element (too close and the marshmallows will burn). Place a marshmallow half, cut side down, on the top of each cookie and broil the marshmallows, watching closely, until they are golden brown and soft, 30 seconds or so. Working quickly, immediately push a Hershey's Kiss or rectangle gently into the center of each soft marshmallow.
Repeat with the remaining cookie sheet.
Let the cookies cool until the chocolate has set again.
Source: www.melskitchencafe.com
S'mores muffin tin ice cream cakes
For the crust:
8 square graham crackers
2 tablespoons melted butter
For the chocolate marshmallow layer:
1/4 cup semi-sweet chocolate chips
3/4 cup marshmallows
2 tablespoons 2% milk
For the ice cream layer:
3 frozen sliced ripe bananas
2 tablespoons 2% milk
2 tablespoons cocoa
To make the crust: Add graham crackers to blender and blend until crumbs. Add melted butter and pulse. Spoon mixture into bottom of six muffin cups in the tin. Pat down crumb mixture to create a crust.
To make the chocolate marshmallow layer: In a microwave safe bowl, add 1/4 cup marshmallows, chocolate chips and milk and microwave on high for about 1 minute until completely melted. Stir to mix and allow to cool for about 10 minutes.
Stir in additional 1/2 cup marshmallows and divide evenly across muffin tins. Place in freezer for 1 to 2 hours.
To make the ice cream layer: Add 3 frozen, sliced bananas to blender. Blend until crumbly. Add milk and blend again until smooth. Use your tamper to help push the bananas into the blades. Once smooth, begin adding the cocoa and blend until smooth and creamy.
Remove your muffin tins from the freezer and add an ice cream scoop to each of the six tins and pat down to make a nice smooth layer.
Cover muffin tin with plastic wrap and freeze for 4 to 6 hours.
Source: www.blenderhappy.com
Easy S'mores rocky road bars
3 cups good quality dark or milk chocolate for melting
1/2 cup salted roasted peanuts
1/2 cup store-bought meringues, crushed
1 cup mini marshmallows, plus extra for decorating
1 cup graham crackers (or other cookies), roughly crushed, plus extra for decorating
2/3 cup milk chocolate pieces
Grease and line an 8 inch square baking tin with baking or parchment paper. Heat the chocolate in the microwave, stirring in-between 20 second bursts or until just melted.
Add the roasted peanuts, meringue, marshmallows and cookie pieces into the chocolate and stir until it is all covered. Pour the chocolate mixture into the prepared tin and spread out into one smooth layer. Press the extra milk chocolate on top, a few extra marshmallows and graham cracker pieces, while the chocolate is still wet.
Refrigerate for at least one hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an air-tight container.
Source: www.sweetestmenu.com
