So many S'mores

Oh no. Must make.

From www.delish.com

1. Toast marshmallows.  Over a burner, in the oven, or with a kitchen torch.

2. Hollow the marshmallow. Wet your thumb and index finger and pull out the inside of the jumbo marshmallow. Be gentle! This is the only step where you can f*ck s*it up. Remove enough so that you can pour in a decent-sized sip of alcohol. 

3. Dip tops in melted chocolate. Use a spoon to add more melted chocolate, creating a nice rim.

4. Sprinkle with graham cracker crumbs.

5. Freeze until chocolate is set.

6. Pour in Kahlua (or your favorite booze) when ready to serve and have a party. 

S'more Pops!! From Craftbury Bush

Ingredients:

12 Marshmallows

Wooden skewers, lollipop sticks, paper straws or sticks.

3 oz Chocolate melts 

3 oz White chocolate melts

1/3 cup Graham cracker crumbs

1/3 cup Chocolate cookie crumbs or Oreo cookie crumbs

1/3 cup Brown sugar

1/3 cup Regular sugar

1 teaspoon Cinnamon or to taste 

1 teaspoon Pumpkin spice or to taste 

 

Directions:

- Mix sugar, brown sugar, cinnamon and pumpkin spice together and set aside

- In a microwave safe bowl, melt chocolate in 15 minute increments, stirring in between

- Dip stick or skewer in chocolate and insert into centre of marshmallow; allow chocolate to set

- Dip marshmallow into chocolate, allow access to drip and quickly sprinkle cookie crumbs with a spoon onto wet chocolate or dip directly onto crumbs 

- Repeat step 3 and sprinkle sugar mix and or other desired ingredients 

- Place on cookie sheet allow to set

- Enjoy! 

Macaron S'mores from Paper & Stitch

"

Okay, I don't know if I even need to say any thing more about these other than yum! This was my favorite of the three. And I didn't even have to make my own macarons! I used store-boughts ones (which I bought from Whole Foods).

All you need to do is toast up some marshmallows (I cut a jumbo marshmallow into fourths and used one piece per macaron), gently pull the macarons apart, and add the toasted marshmallow. My absolute favorite flavor to try this with is pistachio. It's SO good, but caramel, chocolate, vanilla, and pretty much any other flavor you can think of will work too. You kind of can't go wrong. FYI - I left the filling in these little sandwiches, but if you don't want to, you can easily scrap if off with a knife."

- See more at: http://www.papernstitchblog.com/2014/08/25/3-diy-ways-to-celebrate-national-toasted-marshmallow-day/#sthash.xKEkawlo.dpuf

S'Mores Cupcakes from Pastry Affair

 

Chocolate Cupcakes with Graham Cracker Base 

1 1/2 cups graham cracker crumbs 

2 tablespoons granulated sugar 

5 tablespoons butter, melted 

Chocolate cupcake batter, enough to make 24 cupcakes (use your favorite homemade recipe or box mix)

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.

Chocolate Glaze 

4 ounces semisweet chocolate, finely chopped 

4 tablespoons butter 

1 teaspoon light corn syrup

In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.

Marshmallow Meringue 

4 egg whites 

1 cup granulated sugar

In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble

Using a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.

Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.

S'mores Coconut Hot Chocolate by Home Sweet Eats

 

ingredients:

4 (13 oz) cans full-fat coconut milk

2 (14 oz) cans sweetened condensed milk

8 ounces high-quality dark chocolate, chopped

1/4 cup dutch process cocoa powder

2 teaspoons vanilla extract

2 teaspoons coconut extract

1/4 teaspoon salt

1/2 cup unsweetened flaked or shredded coconut

frosting to rim the mugs

whipped cream or

coconut whipped cream for topping

marshmallows for topping

directions:

Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Cover and cook on low for 2 hours. You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. The best thing I can say here is to "know" your crockpot. I knew that mine could sit on low for a few hours while being mixed at least once every 30 minutes. After a while it began to thicken and bubble on the sides, so I left it on but removed the lid and whisked well. Just keep your eye on it and whisk everything together.

Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands under small flakes remain.

To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.

[Note: if you don't have a crockpot or are wary of using your crockpot, you can definitely make this in a large stock pot. Cook over very low heat while whisking, stirring until totally combined. Continue to stir along the edges where chocolate may stick and burn. Serve!]