Posts Tagged ‘graham crackers’
It’s time for me to give you a dessert for Single Serving Sunday, because in all honestly leftover desserts are my downfall. Leftover entrees are dispersed throughout the week as lunches or dinner on subsequent days (even though I may get bored of it sometimes), but desserts either have to be passed out at work or frozen. There are so many more servings in a batch of cookies than a pizza! So single singer desserts are really what I should focus on more.
Jar desserts are pretty popular in the summer-time, especially for bringing to picnics because they are easy to transport and hand out as individual portions. However, most recipes make multiple single servings. But this s’mores jar cake recipe only requires one 16 oz jar. Granted you probably could say it serves 2, but do you really think you will want to share this with anyone? Let’s be honest with ourselves.
Jar cakes are also great when you want to ship a treat for someone’s birthday, which is exactly what I did. To make it prettier, I topped the jar lid with a cupcake liner – something I probably saw on Pinterest once. I thought it was really cute.
Two years ago: Skillet Chicken with Peppers and Peanuts
S’MORES JAR CAKE FOR ONE
Makes one 16 oz. jar cake
1/3 cup graham cracker crumbs
1 Tbsp unsalted butter, melted
1/4 cup all-purpose flour
1 Tbsp cocoa powder
1/4 cup sugar
1/4 tsp salt
1/4 tsp baking soda
2 Tbsp canola or vegetable oil
1/4 tsp vanilla extract
1/4 cup semi sweet chocolate chips, melted
4-5 large marshmallows
- Preheat oven to 350 degrees. Spray mason jar with non-stick spray.
- In a small bowl, combine butter, graham crumbs and salt. Mix until moistened. Press graham crust into jar. (I pressed the crumbs down firmly with the back of a cookie scoop.)
- Place flour, cocoa, sugar, salt, baking soda, egg, oil, vanilla and melted chocolate into a medium mixing bowl. Mix all ingredients until well combined.
- Pour batter into prepared jar, place in a small baking dish and add about enough water to cover the bottom inch and bake for 25-30 minutes or until baked through.
- Remove cake from the oven and press large marshmallows down on top. Heat the broiler and brown marshmallows for about 1-2 minutes, or until golden brown.
After seeing Christina’s S’mores Cookie Dough Bites, I decided to make my own using the recipe for Raw Cookie Dough Bites. Visually they might not look as pretty or resemble traditional cookie dough, but they certainly taste like cookie dough and they are packed with good-for-you nuts. Just overlook the marshmallow bits, chocolate, and graham crackers haha.
Speaking of nuts, I’m going to tell you a little tale about innocent highschool-me. As part of my senior AP English class, we wrote different styled/themed poems and one particular assignment involved writing a customer complaint in the form of a poem (I cannot remember which style). These poems were then read in front of the class by either the writer or the teacher (I always let her read mine, I preferred the anonymity although one time I wrote one about my mom and everyone knew it was me but I digress). One student wrote a poem to a candy bar company complaining about the use of nuts in nearly all of their products. The poem went on and on about how much it ruined the ability to enjoy said candy bars and my uncensored reaction was “::GASP:: I love nuts!”, to which everyone turned to stare at me at laugh. Yea, I said that out loud and not in a low voice. And no, I did not realize what it sounded like until it was too late.
But you know what, I do love nuts dang it and I’m not ashamed to say it no matter what it sounds like! These cookie dough balls are proof of my profession, because they actually curb my real cookie cravings. In other words they are magic.
One year ago: Corned Beef with Blackberry Mustard Glaze
RAW S’MORES COOKIE DOUGH BITES
Makes about 2 dozen
2/3 cup raw almonds
2/3 cup raw walnuts
2/3 cup raw rolled oats
1/4 tsp ground cinnamon
1/8 tsp sea salt
1/4 cup raw agave nectar
2 tsp vanilla extract
2 Tbsp mini chocolate chips
2 Tbsp mallow bits (or cut up miniature marshmallows)
2 Tbsp crushed graham crackers
- In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
- Add the agave nectar and vanilla and process to combine.
- Fold in the chocolate chips, marshmallows, and graham cracker crumbs.
- Roll the cookie dough into balls (about 1 Tbsp each) and place them on a cookie pan lined with parchment paper.
- Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
When I set out to make these cupcakes I had planned to make these s’mores cupcakes, but while searching on Tracey’s Culinary Adventures I wasn’t aware that she had 2 other s’mores cupcake recipes! Don’t even get me started on all the bars, cookies and other s’mores delights she has shared as well. But as a result, I accidentally used a different recipe than originally intended. I didn’t recognize the switch until my plans to cut the recipe in half and only make 12 were ruined by odd values of things (such as 1 egg yolk). Luckily for me (and my friend the-birthday-girl for whom I baked these), the cupcakes were everything I had hoped for and therefore 24 were very much so welcomed.
CHOCOLATE S’MORES CUPCAKES
Makes 24 cupcakes
1-1/2 cups graham cracker crumbs
3 Tbsp unsalted butter, melted
1 large Hershey’s milk chocolate bar
2-1/2 cups all-purpose flour
1-1/4 cups cocoa powder
2-1/2 cups sugar
2-1/2 tsp baking soda
1-1/4 tsp baking powder
1 tsp salt
2 eggs, plus 1 egg yolk
1-1/4 cups milk
1/2 cup plus 2 Tbsp vegetable oil
1 tsp vanilla extract
1-1/4 cups warm water
24 large marshmallows
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners.
- Combine the graham cracker crumbs and melted butter in a small bowl. Mix to ensure all graham cracker crumbs are moistened. Add about a teaspoon to a teaspoon and a half of the mixture into the bottom of each paper-lined cup. Pat the mixture down to form a “crust” (a shot glass is an excellent tool for pressing the crust in!). Top each crust with a bit of the chopped chocolate.
- In a large bowl, combine flour, cocoa powder, sugar, baking soda, baking powder and salt. Whisk together. In a medium bowl, whisk together all of the wet ingredients (eggs, milk, vegetable oil, vanilla extract and water). Add the combined wet ingredients to the bowl of dry ingredients and stir to combine until smooth.
- Top the graham cracker base and chopped chocolate with the cupcake batter. Fill each tin about three-quarters full. If you have graham cracker base remaining, sprinkle some over the top of each cupcake before they go in the oven. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Top with a marshmallow and broil in the oven until golden brown, watching the entire time to avoid burning (and to make sure no marshmallows roll off). To reheat, warm in the microwave for 10-15 seconds.
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
One year ago: Halloween Oreo Cupcakes
CHOCOLATE PEANUT BUTTER 7-LAYER BARS
Makes 18 bars
8 Tbsp (1 stick) unsalted butter
9 chocolate graham crackers (5 oz.), crushed
1 cup coarsely chopped peanuts
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped Reese’s cups
1/2 cup Reese’s pieces
1 (14 oz.) can sweetened condensed milk
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
- Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
- In order, sprinkle the peanuts, chocolate chips, peanut butter chips, chopped Reese’s cups, and Reese’s pieces over the graham crumbs. Pour the condensed milk evenly over the entire dish.
- Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
- Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
After frantically getting my hands on three jars of Trader Joe’s Speculoos Cookie Butter during the grand opening in Knoxville, I then discovered that it is pretty much the same thing as Biscoff Cookie Spread. Apparently “Speculoos” is the type of cookie, and “Biscoff” is a brand of that cookie. Kind of made me feel like an idiot for going into the store three times looking for the restock, but I think it was at least a little cheaper than the Biscoff brand.
Regardless of which brand stocked in your pantry, you really should make these bars. With the use of the already spiced-up spread, cinnamon graham crackers, and even the Speculoos filled chocolate bars, these s’mores cheesecake bars are ready be to devoured. I made these bars a little thicker than the original recipe by baking them in a pan half the size as noted in the directions. But I think if I were to do it again I would’ve made them thinner because they were pretty massive bars haha.
In other news, you seriously need to vote for my nephew, Luke, in the Babiators Facebook contest. He rocks those shades, so vote HERE.
Oh I almost forgot to tell you. On Monday, my traffic court date went pretty smoothly despite walking through the pouring rain twice because when I got to security they wouldn’t let my camera in which is always in my purse (which btw was allowed in on Friday without any comment). Hopefully my string of bad luck has finally come to an end.
One age ago: Baked Falafels
SPECULOOS S’MORES CHEESECAKE BARS
Makes about 32 bars
2 cups graham crackers crumbs (I used the cinnamon kind)
1/3 cup butter, melted
3 Tbsp sugar
1/2 cup Speculoos cookie butter, warmed in the microwave for 30 seconds (or Biscoff)
4-8 oz. blocks of cream cheese, softened
1 cup sugar
1 Tbsp vanilla extract
3 Tbsp all-purpose flour
1/2 cup semisweet chocolate chips
1/2 cup chopped Trader Joe’s dark chocolate bars filled with Speculoos cookie butter (or Hershey’s chocolate bar)
1 cup mini marshmallows
4 graham crackers, coarsely chopped (I used the cinnamon kind)
- Preheat oven to 350 degrees. Line a 13×9-inch pan with foil, with ends of foil extending over sides.
- Mix with the graham cracker crumbs, butter and 3 tablespoons sugar together until all the crumbs are moistened; press onto bottom of prepared pan. Drizzle the cookie butter evenly over the crust.
- In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, 1 cup sugar and vanilla in large bowl until smooth. Sift in flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir chocolate chips into cream cheese mixture with a rubber spatula. Pour over crust.
- Bake 30 minutes; remove from oven and sprinkle with chopped chocolate bar, mini marshmallows, and chopped graham crackers. The top of the cheesecake will be almost set – don’t be afraid to press the toppings down into it slightly. Bake for another 10 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.
Source: Adapted slightly from Fake Ginger.
What is your preferred method of melting chocolate? Do you use a double broiler? Or do you microwave it in intervals? Do you use chocolate chips, or something else? I’m curious because I tried three methods of melting chocolate chips that I know of without any success in the process of making these bars. I’ve used the same methods in the past and have had no problems but this time around all I managed to create was seized/burned chocolate, so you can imagine my frustration. I was tempted to put the bag outside and let the sun melt them, but I had already used up a bag and a half in my failed attempts and decided to call it a day since I had no desire to go back to the grocery store.
Day two of attempting to melt chocolate also failed, but then I added a little canola oil to the seized chocolate and it was rejuvenated. I still cannot figure out what I did wrong since I have melted chocolate countless times without any issue. The blame will have to settle on the unfamiliar kitchen appliances. But thankfully, I was able to save what I had in order to still make these bars. It might not be as hot with summer winding down, but no bake desserts are still wonderful to have around. Especially those involving s’mores and peanut butter .
One year ago: Biscoff Cinnamon Rolls
NO BAKE PEANUT BUTTER S’MORES BARS
Makes 16 bars
1 sleeve graham crackers (about 8 sheets)
3 Tbsp unsalted butter
6 Tbsp creamy peanut butter
1/2 cup powdered sugar
1/3 cup creamy peanut butter
2 Tbsp unsalted butter
2 Tbsp powdered sugar
3/4 cup mini-marshmallows
6 oz. (about 3/4 cup or half a bag) chocolate chips
1 Tbsp unsalted butter
- In a food processor, pulse the graham crackers until they are in crumbs. (You can really use whatever method to make crumbs that you want). In a bowl, combine the 3 tablespoons of butter and 6 tablespoons of peanut butter. Microwave for 30 seconds. Stir, continue to heat until completely melted, and combined. In a large bowl combine the peanut butter mixture, graham crackers and powdered sugar. Stir until everything is mixed together. Press into an 8×8 pan.
- To make the filling melt together 1/3 cup peanut butter and 2 tablespoons of butter. Stir in the 2 tablespoons of powdered sugar. Mix until smooth. Pour over the graham cracker crust, spreading to cover the entire crust. Gently press the marshmallows into the peanut butter layer.
- To make the topping melt together the chocolate chips and 1 tablespoon of butter until it’s smooth. Pour over the marshmallows, and spread it out to cover as many marshmallows as possible.
- Put in the fridge to harden for 30 minutes. Cut into squares, and then store covered in the fridge.
Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
PEACH GREEK YOGURT PIE
1-1/4 cup graham cracker crumbs
1/4 cup brown sugar
1/4 cup unsalted butter, melted
1/4 cup boiling water
.30 oz. box of sugar free peach jello
12 oz. 0% Peach Chobani Greek yogurt
1 cup peeled, diced peaches (about 1-1/2 peaches), plus additional slices for topping
8 oz. light or non fat cool whip, thawed
- Heat the oven to 350 degrees.
- In a bowl mix the graham cracker crumbs, brown sugar, and melted butter until well mixed. Pour into a 9″ pie plate and press it evenly into the pan. Bake for 10 minutes. Allow to cool while you prepare the filling.
- In a medium bowl dissolve jello packet in boiling water, cool slightly.
- Stir in yogurt until combined. Mix in diced peaches then fold in cool whip. Spread into prepared pie crust. Top with peach slices.
- Cool for at least 2-3 hours or overnight until set.
- Slice and serve.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Thursday of last week (August 2nd) was National Ice Cream Sandwich day. Unfortunately I wasn’t aware soon enough to prepare a post for that day, but I was still able to celebrate. At first I was really bummed because I failed to pack my ice cream sandwich maker, but I saved the day by making these quick and easy s’mores ice cream sandwiches.
You can use any ice cream you have on hand in these. That’s what I did anyway because I used moose tracks ice cream in two of them and cookie dough ice cream in the other two. The possibilities are endless! And of course you could even use flavored marshmallows or different chocolates. I see melted peanut butter cups in my future.
One year ago: Eggplant Stuffed Shells
EASY S’MORES ICE CREAM SANDWICHES
8 graham cracker squares (4 whole rectangles split in half)
36 mini marshmallows (or 4 large)
1 Hershey’s chocolate bar, divided into fourths
1 cup of your favorite ice cream
- Preheat broiler and line a small cookie sheet with foil. Place crackers on the prepared cookie sheet, with the perforated sides facing down. On four crackers place the chocolate, and on each of the other four place 9 mini marshmallows.
- Place in oven until lightly toasted and the chocolate starts to melt. Watch carefully because they will toast/melt very quickly, about 30 seconds. Remove from oven and immediately place a 1/4 cup scoop of ice cream on top of each cracker with the melted chocolate. Sandwich together with the remaining crackers with the toasted marshmallows. Serve immediately.
Source: The Spiffy Cookie original