s'mores Archives - 2 Sisters 2 Cities

Posted by Keelin Hollenbeck on July 1, 2014

Well, it is officially the week of Fourth of July and you know what that means..S’more season is here! What is better then (or equal to a s’more,) but a S’more Chocolate Chip Cookie combination.

The boyfriend and I have a bit of an obsession with chocolate chip cookies. I feel like we haven’t baked much of anything else this year except for white sandwich bread and chocolate chip cookies. My boyfriend has become a chocolate chip cookie baking-pro over here. While he was gone today, I decided to make a new cookie recipe. We had this bakery near our old house in New Jersey that sold really good cupcakes and cookies. They had the most amazing S’more Cookies and ever since then I have been trying to recreate them. This recipe is pretty darn close!

One Thanksgiving, my mom was making Martha Stewart’s recipe for Sweet Potato Casserole and asked me to cut up large marshmallows to put on top because that is what the recipe called for. We joked that maybe Martha didn’t realize they made mini marshmallows. This particular cookie recipe calls for mini marshmallows, which of course I forgot at the grocery store. Luckily, I had large marshmallows and got to cut them up like old times!

S'more Cookies

Author: 2 Sisters 2 Cities

Ingredients

¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar, packed
1 egg
1 tsp vanilla extract
1¼ cup AP flour
1 cup graham crackers crumbs
¼ tsp. salt
½ tsp baking soda
½ cup semi sweet chocolate chips
½ cup milk chocolate chips
3-4 Hershey Bars broken into squares
1 cup of mini marshmallows or large marshmallows cut up

Instructions

Preheat oven to 375 degrees.
In the bowl of a mixer, cream butter and then add both sugars. Once mixed, add in egg and vanilla extract.
In a separate bowl, combine flour, graham cracker crumbs, salt, and baking soda.
Add the dry mix into the wet mixture, scraping down the sides to make sure everything is incorporated.
Mix in chocolate chips (not the Hershey's squares yet.)
Scoop the cookie dough into 24 balls and spread out on two cookie sheets lined with a silicone baking mat or parchment paper.
Bake one tray at a time for 8 minutes, take out of the oven, closing the oven door so you do not lose heat. Press marshmallows and Hershey's squares into the top of the cookies (I did 1-2 squares and then 3-4 marshmallows in each cookies). Put tray back in the oven and bake for an additional 3-4 minutes. Repeat for second tray.
Let cookies cool for 5-10 minutes and then move to cooling tray. Store in an airtight container.

Source- Adapted from Carl’s Bad Cravings Blog

Looking for more S’more desserts? Try these:

S’more Ice Cream

Raspberry Truffle S’mores

Frozen Cupcakes S’mores

Posted by Keelin Hollenbeck on July 3, 2013

S'more Ice Cream for Dessert

Happy Fourth of July everyone! I hope you have a great menu planned for your long weekend . I am sure with all this time off, my boyfriend and I will be cooking/baking up a storm. Here is a last minute dessert idea to celebrate your Independence Day with.

Last weekend I tested out another new flavor of ice cream with my new ice cream maker. The pistachio ice cream I made first had turned out so well I was excited to try another flavor. Since it is Fourth of July weekend, I thought it would be the perfect opportunity to make some s’more ice cream. This ice cream has toasted marshmallow-flavored ice cream with graham cracker pieces and fudgy layers, making it the perfect dessert for summer time. I could have really just stopped at the toasted marshmallow ice cream because the flavor was incredible! It would also be the perfect ice cream to make s’more ice cream sandwiches with, by layering the marshmallow ice cream between a layer of Hershey’s chocolate squares and graham cracker halves. However you decide to make this ice cream, you will be happy with the results! I scream, you scream, we all scream for ice cream!! (If you look close enough to my picture you can see my boyfriend watching tv in the background..whooops!)

S'more Ice Cream

Author: 2 Sisters 2 Cities

Ingredients

For Toasted Marshmallow Ice Cream:

1 bag marshmallows, preferably large but small will do
1 tbsp. vanilla bean paste
2 cups whole milk
5 egg yolks
½ cup sugar
Pinch of salt
1 cup heavy cream
1 tsp. vanilla extract

For the Fudge Layers

½ cup granulated sugar
½ cup water
⅓ cup light corn syrup
6 tbsp. Dutch-process cocoa powder
½ teaspoon vanilla extract

To add to Ice Cream:

1½ cups coarsely chopped honey graham crackers

Instructions

Line a baking sheet with parchment paper. Place marshmallows on baking sheet. Place the pan under the broiler for 30 seconds to 1 minute until toasted, watch closely because they will burn easily. Turn marshmallows over and toast the other side the same way. Once both sides are toasted, place marshmallows in a blender and set aside.
Add milk to a medium saucepan, add in vanilla bean paste and slowly bring mixture to a simmer.
In a large heatproof bowl beat the egg yolks, sugar and salt together with a whisk. Slowly add warmed milk to the egg mixture and return to saucepan. Heat mixture over medium-low heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula (around 170-175 degrees F.) Pour the custard through a metal strainer into a large bowl. Let cool for 15 minutes.
Add the custard into the blender (where the toasted marshmallows are) and blend together until the marshmallows are completely broken down. Add heavy cream and vanilla extract to blender and blend for 10-15 second to combine. Pour the mixture into lidded container and refrigerate overnight.
To make Fudge Layers: In a medium saucepan set over medium heat, whisk together sugar, water, corn syrup, and cocoa powder. Whisk the entire time, until the mixture comes to a low boil. Allow mixture to boil for one minute, continuing to whisk. Remove the chocolate sauce from heat and stir in vanilla extract. Add mixture to a jar or an air-tight container and let cool before covering. Place in the refrigerator and let cool for at least 2 hours before layering into ice cream.
Before adding the custard to the ice cream maker, stir vigorously until mixture is smooth. Add custard to your ice cream maker and churn ice cream according to manufacturer’s instructions. When ice cream is done, gently fold in chopped graham crackers with a rubber spatula. On the bottom of the container you plan to store ice cream in, add a layer of fudge sauce to the bottom. Scoop the ice cream into the container, adding layers of the fudge sauce between layers of ice cream (do not stir the ice cream at this point since you will want the layers of fudge.) Continue layering ice cream and fudge sauce, ending with an ice cream layer. Cover container and freeze ice cream until firmer, about 2-3 hours.

Source- Adapted from Brown Eyed Baker

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Posted by 2 Sisters 2 Cities on August 10, 2012

August 10 is officially National S’mores Day. I learned this little tidbit at the Walmart and Hershey’s sponsor suite at BlogHer ’12. While there is nothing better than classic s’mores- graham crackers, a large toasted marshmallow, and a Hershey’s milk chocolate bar, I wanted to share some of my other s’mores recipes that I have posted before.

If you wanted to go all out for National S’mores Day, you could make your own homemade graham crackers and marshmallows to go with it!

Some more fun facts about S’mores courtesy of Hershey’s:

S’mores have been around for 85 years
The first known recipe to be printed was in the 1927 Girl Scout handbook.
The word S’mores come from the combination of the the words “some” and “more.”

For more information on National S’mores day, visit Camp Bondfire at facebook.com/hersheys and follow the s’mores conversation on twitter with hashtag #smores.

Posted by 2 Sisters 2 Cities on May 28, 2012

Clearly I have one thing on my mind this Memorial Day weekend- s’mores! The other day, I made Frozen Cupcake S’mores and today I am making Raspberry Truffle S’mores. Don’t get me wrong, there’s nothing wrong with just a regular s’more, with a chocolate square and toasted marshmallow stuck between two graham cracker squares. I just can’t stop thinking of different s’more variations, hence my Raspberry Truffle S’more creation.

How can you go wrong with the perfect pairing of chocolate and raspberries? I made this Martha Stewart Everyday Food Chocolate-Raspberry Tart a couple of summers ago and I loved the flavor combination. Here’s an easier way to get to that same raspberry-chocolate goodness:

Raspberry Truffle S'mores

Author: m

Recipe type: Dessert

Prep time: 3 mins

Cook time: 2 mins

Total time: 5 mins

Serves: 4

Ingredients

8 graham cracker squares
4 marshmallows
4 chocolate truffles, cut in half (I find these at Whole Foods near the gourmet cheese section)
12 raspberries, gently washed

Instructions

Set out graham cracker squares. Place the halved chocolate truffles over 4 of the squares. Over a campfire (or an oven range), toast a marshmallow using a stick or kebob skewer. Once toasted to your desired level, remove marshmallow from stick/skewer and place on top of one of the graham cracker square with the chocolate truffles. Place 3 raspberries on top. Top off with a graham cracker square. Repeat with the rest of the marshmallows. Enjoy immediately.

What are your Memorial Day plans for the day?