Tag: S’Mores

Chocolate · Cookies · Desserts

S’More Cookies*

Chocolate Castles3 Comments

2014-09-08 15.43.20

Mr. Smarty Pants made his point that he was tired of running back and forth to get baking items for me when he brought this home this weekend. I put it beside the 25 lb sack of sugar that he made me buy and told him that I had had enough of his smart alec suggestions, that unless I got the desire to make 100 dz hot tamales, he can just march right back to the store and buy my butter flavored Crisco, which I’m sure is much more healthy than the bucket of lard.  So while I wait for him to get back with my Crisco to make these cookies, I don’t want him to know that I am actually using the lard to make pie crusts. I don’t want to give him the satisfaction.  It truly makes great pie crusts but when people comment and tell you that that is the best pie crusts EVER, I just never quite have the nerve to tell them why. When people hear the word “lard” they think immediate heart attack. So it will be my little secret. I just tell them it is an old family recipe.

These cookies are so munchable (is that a word)?

1 cup unsalted butter, softened

1/4 cup Crisco

1 3/4 cup firmly packed light brown sugar

2 large eggs, room temp

1 tables vanilla

\2 1/2 cups flour

1 1/2 cups firmly packed graham-cracker crumbs

3/4 teas baking powder

3/4 teas baking soda

1/2 teas salt

1 ( 11.5 oz) bag semisweet chocolate chunks

1 1/4 cups marshmallow bits *Jet-puffed Mallow Bits)

1 sleeve (about 9) crackers, broken into small pieces

preheat oven to 375. Line baking sheets with parchment paper.

In a medium bowl, combine butter and brown sugar. Beat at medium speed with mixer until creamy. Beat in eggs and vanilla.

In a separate bowl, combine flour, graham-cracker crumbs, baking soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating until well combined. Beat in chocolate chunks and marshmallow bits. Beat in graham crackers, beating just until combined.

Drop cookies by rounded tablespoon , 2″ apart onto prepared baking pan. Garnish tops of cookies with additional marshmallow bits, if desired.

Bake for 10 min or until lightly browned. Let cool on cookie sheet for 2 min before removing to wire racks to completely cool.

Makes about 4 dozen

*taken from Southern Lady, Oct 2013

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Mississippi Mud S’Mores Fudge Pie

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Things are returning to normal. The pictures are pretty much hung on the wall in our new place and we even had friends over for dessert last night after going out for Mexican food. We have been in our new home for a week now and I am feeling a little more settled. Of course, the first thing I want to do after the boxes are unpacked is bake. Last night, because I haven’t totally restocked the panty yet, I just made the easy chocolate cake on the back of the Hershey cocoa can. To dress it up a bit, I baked it in 3 layers instead of 2 and frosted it with vanilla  buttercream frosting (which is on the blog) between the layers. Then I added 3 sq of semisweet chocolate to the remaining vanilla buttercream and frosting the whole thing with the chocolate buttercream, drizzling a little leftover vanilla buttercream over the top. They thought I had sent all day in the kitchen. I fooled them, it took only abut an hour to do hat, but it looked really pretty. I have figured out that just putting your desserts on a fancy cake plate can make even the plainest cakes take on a fancy look.

 For the last couple of months, traveling around from state to state, I collected quite a few new recipes from different places and one of those was this amazing looking pie. As soon as I can get to the store, this will be my next dessert.

2 cups graham cracker crumbs

1/2 cup butter, melted

2 1/4 cups sugar, divided

1 1/2 cups finely chopped toasted pecans, divided

1 (4 oz) bar semi-sweet chocolate bar, chopped

1 cup butter

1 1/2 cups flour

1/2 cup unsweetened cocoa

4 large eggs

1 teas vanilla

3/4 teas salt

3 cups marshmallows, cut in half horizontally (spray scissors with Pam before trying to cut, makes it so much easier)

2 cups miniature marshmallows

Chocolate Frosting

Stir together first 2 ingredients then add 1/4 cup sugar; press on bottom and up 2″ of side of 9″ spring form pan. Sprinkle 3/4 cup of pecans over crust..

Microwave chopped chocolate with 1 cup butter in microwave glass bowl until chocolate and butter is melted.

Whisk flour and next 4 ingredients and then the remaining 2 cups sugar into the chocolate mixture. Whisk until blended and pour into prepared crust.

Bake in preheated 350 oven for 1 hr to 1 hr an 15 min.. Remove from oven to cool for 20 minutes.

Preheat broiler with oven rack on lowest level from heat. Place the pan on a jellyroll pan. Toss together, both sizes of marshmallows

and mound on top of chocolate filling, leaving about 1″ edge. Broil 30 seconds to 1 minute or until marshmallows are golden brown and have begun to melt. Remove from oven and immediately remove sides .o pan. Cool on rack for 10 minutes. Prepare chocolate frosting and sprinkle with remaining 1/4 cup pecans. Drizzle chocolate frosting over the pie.

Frosting:

 1/4 cup butter

3 tables unsweetened cocoa

3 tables milk (I like to use half & half or whipping cream for a creamier taste)

Combine the above 3 ingredients in  small saucepan and stir until combined. Whisk together over the heat for about 3 minutes, then remove from heat and pour over 2 cups powdered sugar. Add 1 teas vanilla. When well blended drizzle over pie.