National S'mores Day: Not Your Average S'more Recipes

National S’mores Day was yesterday, but this is one weird holiday we can celebrate all year long, especially in the summer. For these desserts, you have to go outside the box. A marshmallow, graham crackers, and chocolate are good 365 days of the year, but why not go all out? Gather round the campfire because we have some s’more that will definitely have you begging for s’more.

1. Banana and Nutella S’more from Sunset.com

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Ingredients:

  • Nutella
  • Peanut Butter Cookies
  • Banana
  • Roasted marshmallows

Directions:

  1. Spread some Nutella on peanut butter cookies.
  2. Top it with a few pieces of banana and some roasted marshmallows.

2. Boozy S’mores Milkshake from She Knows

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Ingredients for 2 Servings:

  • 2 cups milk chocolate ice cream
  • 1/2 cup whole milk
  • 2-1/2 tablespoons Van Gogh chocolate vodka
  • Whipped cream
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons butter
  • 1/3 cup mini-marshmallows
  • Kitchen torch
  • Mini Hershey’s bars

Directions:

  1. Melt the butter in a microwave. Mix with the graham cracker crumbs and press into the bottom of a Mason jar. Freeze for about an hour or until solid.
  2. To make the shakes, blend the ice cream, milk and vodka together in a blender until smooth. Pour the shake over the frozen graham cracker crumbs.
  3. Top the shake with whipped cream. Then add marshmallows and toast with a kitchen torch. Garnish with extra Hershey’s bars and graham cracker crumbs.

3. S’mores Cupcakes from Fab Food

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Ingredients for 28 Cupcakes:

For the graham cracker crust:

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2/3 cup unsalted butter, melted

For the cake:

  • 1/2 cup plus 1 tablespoon cocoa powder
  • 1/2 cup plus 1 tablespoon hot water
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1-2/3 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup sour cream

For the frosting:

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.
  3. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
  4. Bake for 5 minutes. Remove from the oven and maintain the oven temperature.
  5. In a small bowl, combine the cocoa powder and hot water and whisk it until it is smooth.
  6. In another medium bowl combine the flour, baking soda, baking powder and salt. Then, whisk it to blend.
  7. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.
  8. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
  9. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
  10. Blend in the vanilla and then the cocoa mixture until it is smooth.
  11. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
  12. Divide the batter evenly between the prepared liners, filling each about 3/4 full.
  13. Bake until a toothpick inserted in the center comes out clean, about 18 minutes, rotating the pans halfway through baking.
  14. Let them cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
  15. To make the frosting, combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water.
  16. Heat the mixture, whisking frequently, until it reaches 160 degrees F with an instant-read thermometer.
  17. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.
  18. Mix in the vanilla until combined. Transfer the frosting to a pastry bag fitted with a decorative tip.
  19. Brown with a kitchen torch or broiler (watch carefully!) and garnish with chocolate and graham cracker segments (optional).

4. S’mores Popcorn from Nest of Posies

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Ingredients:

  • 1/2 box of Golden Graham cereal
  • 1/2 bag of miniature marshmallows
  • 1 & 1/2 bags of Tender White Orville Redenbacher Popcorn
  • A whole bag of chocolate chips, melted

Directions:

  1. Pop your popcorn.
  2. Blend your cereal, popcorn & marshmallows in a bowl.  If you’re like me, you wont have a bowl big enough for all the dry goods – so I blended the dry ingredients twice.
  3. Melt your chocolate in a microwaveable bowl.
  4. Spread your dry mixture on a large baking sheet.
  5. Drizzle your melted chocolate over the dry.
  6. Wait for your chocolate to get firm and devour a bowl full.

5. Kellogg’s S’mores Treat

Ingredients:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  • OR
  • 4 cups JET-PUFFED Miniature Marshmallows
  • 6 cups Kellogg’s® Cocoa Krispies® cereal
  • 3 Keebler® Grahams Original
  • (KICRecipeIngredient-25638)
  • 1 1/2 cups miniature marshmallows
  • 1/4 cup miniature semi-sweet chocolate morsels

Directions:

  1. In large saucepan melt butter over low heat. Add 10 ounces marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG’S COCOA KRISPIES cereal and KEEBLER Grahams Original cracker pieces. Stir until well coated. Add 1 cup of the miniature marshmallows. Gently stir until combined.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Sprinkle top with the remaining 1/2 cup miniature marshmallows and chocolate morsels. Lightly press into cereal mixture. Cool. Cut into 2-inch squares. Best if served the same day.MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and 10 ounces marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.*Note: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces. For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for the 10 ounces marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

6. Grilled Banana S’mores from She Knows

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Ingredients for 2 Servings:

  • 2 yellow bananas
  • 20 miniature marshmallows
  • 2 tablespoons chocolate chips
  • 2 tablespoons graham cracker cereal (like Golden Graham’s)

Directions:

  1. Carefully cut a 1-inch strip from the middle (going lengthwise) down the banana.
  2. Using a knife, cut the banana inside the peel into 1 inch slices.
  3. Stuff marshmallows, chocolate chips and graham cracker cereal into the banana. Make sure you to fill up the sides of the banana peel and getting between each slice.
  4. Wrap the bottom of the banana in foil and add a few more marshmallows and chocolate chips on top.
  5. Add to a hot grill, close the lid and let cook until warmed through, about 5 minutes. If you do not want to grill you can also broil your bananas in the oven following the same directions.

7. Chocolate and Peanut Butter S’mores from Sunset.com

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Ingredients:

  • 1 Tablespoon Peanut butter, at room temperature
  • 6 Crisp Chocolate Wafers, such as Nabisco Famous Chocolate Waters
  • 3 Toasted marshmallows

Directions:

  1. Spread peanut butter onto a thin, crisp chocolate water
  2. Slide 1 skewer-toasted marshmallow onto peanut butter.
  3. Top with a second wafer and squish down gently.

8. Strawberry and Chocolate S’mores from Sunset.com

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Ingredients:

  • Strawberry slices
  • Graham crackers
  • Dark chocolate
  • Roasted marshmallow

Directions:

  1. Cook your marshmallow.
  2. Add 2 Graham crackers on each side of marshmallow.
  3. Add strawberry slices and dark chocolate in-between.

[Lead image via]

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