Dress up your ube milkshakes for Halloween by decorating them to resemble one-eyed one-horned flying purple people eaters!

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Humans and even their pets dressed up in costumes for Halloween is so old news. It’s time to put costumes on your food! Because why have a plain ube milkshake when it could look like a flying purple people eater?

This costume consists of gummy eyeballs, sugar cone horns, and paper cut-out wings. Seriously too easy to look this stinking cute.

While I did in fact make my own ube ice cream solely to make these milkshakes, you don’t have to be that committed – vanilla ice cream and purple food coloring will also do the job.

That being said, I was very pleased with how the flavor and color turned out. Consistency-wise if I were eating it straight I would have preferred it to be creamier. However since it was going to be immediately blended into a milkshake I both didn’t want to deal with tempering the egg yolks and also didn’t want to wait for the chilling step before churning the ice cream.

Once you’ve assembled your adorable flying purple people eater milkshake, may I suggest serving it with some monster hamburgers? What’s better than the combo of a burger and a milkshake?

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today:

• Skull Chicken Pot Pie from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Mummy Cinnamon Rolls from Fresh April Flours
• Pumpkin Patch Focaccia from Sweet ReciPEAs
• Spider Cookies from An Affair from the Heart
• Frankenstein Cookies with Peanut Butter Cups from Best Cookie Recipes
• Witch Hat Crescent Roll from Devour Dinner
• Chocolate Pretzel Owls from Savory Moments
• Candy Corn Hot Chocolate from Hezzi-D’s Books and Cooks
• Deathly Hallows Blondies from Simply Inspired Meals
• Oozing Mummy Baked Brie from A Kitchen Hoor’s Adventures
• Halloween Pimento Cheese Brain Dip from Pastry Chef Online
• Eyeball Zucchini Pizza Bites from Our Good Life
• Pumpkin Cheese Ball from Take Two Tapas
• Pretzel Ghosts from Sweet Beginnings
• Pumpkin Spice Rice Krispie Treats from Cheese Curd In Paradise
• Rice Krispy Treat Mummies from Jen Around the World

FLYING PURPLE PEOPLE EATER MILKSHAKES (UBE MILKSHAKES)

Print

Yield: 1 serving Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

UBE ICE CREAM

• 1 Tbsp ube powder
• 1/2 cup water
• 3/4 cup whole milk
• 1/2 +2 Tbsp granulated sugar
• 1-1/2 cups heavy cream
• 2 tsp ube extract

MILKSHAKES (per serving)

• Gummy eyeballs
• Bat wings cut out of construction paper
• 3 large scoops ube ice cream*
• 1/2 cup milk or heavy cream
• Whipped cream
• Purple sprinkles
• Wide purple straws
• Sugar ice cream cones

Directions

1. Place the bowl of an ice cream maker in the freezer overnight.
2. The second day, add the ube powder and water to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat, add the sugar stirring until dissolved, and let cool completely.
3. In a medium bowl, whisk together the milk, heavy cream, ube extract, and rehydrated ube until combined. Churn the ice cream according to the manufacturer's directions, about 25 minutes. Use immediately to make a milkshake**.
4. To a tall glass, add gummy eyeball (should stick on its own) and tape on the paper cut out wings.
5. In a blender, combine the ice cream and 1/4 cup milk (add more if needed to reach desired consistency).
6. Pour into the prepared glass, top with whipped cream, and purple sprinkles. Add a straw and place the sugar cone on it upside-down for the horn. Serve immediately.

Notes

*Alternatively, you can use vanilla ice cream and add purple food coloring. ** Store leftovers in an airtight container in the freezer.

Source: Ice cream halved from The Spruce Eats, milkshake adapted from my “Great Butterscotch” Boozy Milkshakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat yourself to this peanut butter and chocolate buckeye milkshake with real ice cream, peanut butter, cocoa powder, and all the toppings!

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Who else is ready for some footbaaaaa-oh… just kidding.

I know some college football conferences are playing and professional football started this week but I could care less (and frankly won’t be surprised if there’s a COVID breakout). I”m not advocating for the Big Ten to play right now, but I can still miss it.

So once again, I will commemorate today’s would be first home game against Rutgers by continuing on with #PBchocSat!

I ate a salad for lunch yesterday and powered through the somewhat lack-luster creation by compromising with myself, like you would with a child, saying I would make myself a milkshake for dessert – obviously this buckeye milkshake.

Yes a milkshake with lunch. This is what happens when you still work part-time from home.

A few scoops of ice cream, milk, and some spoonfuls of peanut butter and cocoa powder later I came through on my promise to myself. And let me tell you, that salad was worth the sacrifice. Imagine buckeye candies but in milkshake form. Next time I think I’ll make a Snickers Milkshake. But if you’d rather something less indulgent try my buckeye milk instead.

This is why owning a blender is dangerous. Sure, I usually make healthy spinach-hidden protein smoothies with it. But then it can do the same thing but even better with ice cream.

Especially when you clearly had no choice but to make this buckeye milkshake because today is also National Chocolate Milkshake Day!

Two years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake

Four years ago: Grilled Chocolate Chip Cookies

Five years ago: White Chocolate Peanut Butter Milkshakes

Six years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers

Eight years ago: Carrot Cake Batter Dip

Nine years ago: Strawberry Mojito

BUCKEYE MILKSHAKE

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 large scoops (about 1 cup) vanilla ice cream
• 1/2 cup heavy cream or milk
• 2 Tbsp creamy peanut butter
• 1 Tbsp cocoa powder
• Whipped cream, chocolate syrup, and peanut butter, for garnish

Directions

1. Place one tall glass or two shorter glasses in the freezer to chill.
2. Combine ice cream, milk, peanut butter, and cocoa in a blender. Pulse until blended.
3. Remove glass(es) from the freezer, drizzle extra peanut butter and chocolate syrup around the rim (if desired) and pour in the milkshake.
4. Top with whipped cream and serve immediately.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

When you stumble upon peanut butter ice cream sandwiches and cannot help but turn them into an epic peanut butter and chocolate ice cream sandwich cake!

Today our home is going to war because my alma mater Ohio State is playing Bob’s alma mater Penn State. Last year I was surrounded by Penn State fans while attending a wedding in Pennsylvania, getting all the snarky comments as they were ahead most of the game, but then we sneaked in a win at the very end and myself and the only other fan there had to celebrate in near silence to avoid all the scorn, mostly from the bride and groom who themselves were also Penn State alumni.

This year we are watching them game from the comfort of our own home and while Bob won’t be subjected to an entire wedding guest list of enemies most of our friends coming over to watch the game are Ohio State fans. Of course he wasted no time in hanging up his Penn State flag in our front window which then prompted me to pull out all my Ohio State decor as well.

Of course I had to make sure my #PBchocSat was as game-face ready as I am so I used the peanut butter ice cream sandwiches I serendipitously discovered not long before this game. At first I was just going to annihilate them straight up but then I remembered how popular my banana split ice cream sandwich cake was and decided it was the perfect time for a peanut butter and chocolate version. It’s like it was meant to be!

Can’t find peanut butter ice cream sandwiches? You could use plain or chocolate and then use peanut butter ice cream instead. Honestly, the possibilities are endless to make whatever flavor profile you desire. 

PEANUT BUTTER & CHOCOLATE ICE CREAM SANDWICH CAKE

Serves 8

Ingredients:

• 8 peanut butter ice cream sandwiches (I used Velvet Buckeye classic sandwiches)
• 2 cups chocolate ice cream, softened
• 1 (8 oz.) container frozen whipped topping, softened
• 1 cup chopped chocolate peanut butter cups
• Chocolate topping

Directions:

1. Arrange 4 ice cream sandwiches together in a row on a large serving platter. Spread the ice cream on top in an even layer. Lightly press the remaining 4 ice cream sandwiches on top, then place in the freezer for 2 hours. Meanwhile, thaw the whipped topping.
2. Spread the whipped topping evenly over the cake, covering the top and sides. Top with chopped peanut butter cups, cover with plastic wrap, and freeze until set, about 2-4 hours.
3. Remove from the freezer and drizzle with chocolate topping. Serve immediately or cover and freeze for up to 2 days.

Source: Adapted from my Banana Split Ice Cream Sandwich Cake.

This root beer float is just for adults with the addition of RumChata. Crank it up even more by making it with a hard root beer.

IT’S NATIONAL ROOT BEER FLOAT DAY! But I have a confession… I am not the biggest fan of floats and prefer my root beer straight, no ice. Even stranger still is that I actually do like root beer float flavored things (like pancakes, ice cream, brownies, and cookies). I don’t make sense sometimes, okay? That’s not to say I did not like this float, it’s just that I love root beer so much I prefer to experience it in it’s natural form. I’ve heard I’m not alone in their weirdness and that other root beer connoisseurs (evidently there’s enough of us to be lumped into a stereotype) also have similar preferences, especially the no ice part. But unfortunately there’s only a root beer float day, no day just for root beer. But I digress. Enjoy a root beer float with a little extra cream in the form of a shot of Rumchata. This boozy float isn’t much different than the Irish cream version I shared a couple years ago but felt the need to share it with the world anyway.

Three years ago: Sassy Shirley Temple

Four years ago: Blueberry-Cherry Buckle

Five years ago: Healthier Cookie Dough Fondue

Six years ago: Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce

RUMCHATA ROOT BEER FLOAT

Serves 1-2

Ingredients:

2 oz. chilled RumChata liqueur (rum horchata)

8 oz. chilled hard or regular root beer (I used Not Your Father’s Root Beer)

1-2 scoops vanilla ice cream

Directions:

1. Into a tall chilled glass or mug, pour the RumChata followed by the root beer. Stir gently to mix. Top with a scoop or two of ice cream and serve with a thick straw.

Source: Adapted from my Irish Cream Root Beer Float.

After a week filled with crossed off M’s on campus (because M is a profane letter) the day has finally arrived – THE GAME! It doesn’t matter if the Buckeyes had the crappiest season of all time, winning this game is all that would count because that’s what rivalries are all about. And to celebrate I made an ice cream worthy of #PBChocSat. Yes ice cream, because the temperatures will never suppress my cravings.

This recipe came from a collaboration with Indulgence Ice Cream, made right here in Columbus, which is the creamiest ice cream I’ve ever had and I’ve inquired into what kind of sorcery is required. I swear this isn’t even a sponsored post. Sure I got free ice cream but there were no strings attached. We conferred over Instagram that we should collaborate so we brainstormed and came up with this ice cream flavor. He made the peanut butter cheesecake base and I mixed in the homemade egg-free chocolate peanut butter chip cookie dough. Clearly our two peanut butter and chocolate loving hearts were meant to create ice cream together.

Want to score some Indulgence ice cream for yourself? Find them at La Tavola in Grandview or on Instagram and Facebook to place an order. I highly recommend the Belgium Bliss – cookie butter base with speculoos cookies and chopped dark chocolate mixed in! Not local and still want to try this concoction? You can either make your own peanut butter cheesecake ice cream (replace cookie butter with peanut butter in this recipe) or find some in store and mix in the homemade cookie dough like I did!

Three years ago: Gingered Turkey & Rice Soup with Basil

Four years ago: Egg in a Hole Waffles

Six years ago: Apple Cider Pancakes

CHOCOLATE COOKIE DOUGH & PEANUT BUTTER CHEESECAKE ICE CREAM

Makes 1/2 gallon

Ingredients:

1/4 cup (1/2 stick) unsalted butter, room temperature

2 Tbsp sugar

1/4 cup packed brown sugar

1 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1/2 cup all-purpose flour (heat treated*)

2 Tbsp cocoa powder

1/8 tsp salt

1/4 cup mini or chopped peanut butter chips

1/2 gallon peanut butter cheesecake ice cream*

Directions:

1. In a medium bowl, using a hand mixer cream together the butter and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour, cocoa powder, and salt on low speed until fully incorporated. Stir in peanut butter chips. Roll into small marble-sized balls, place on a nonstick tray, cover and freeze for 1 hour.
2. Transfer ice cream to a large metal bowl and stir in the frozen cookie dough pieces (if using home made add cookie dough after churning). Transfer to a freezer-safe container and freeze for at least 3 hours or until firm.

* I got the ice cream from Indulgence but could make your own using this recipe by substituting the Biscoff spread for peanut butter.

**Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Adapted from my Cookie Dough White Chocolate Fondue.

Disclosure: I was provided complimentary ice cream from Indulgence. All thoughts and opinions are my own.

Yesterday maybe have been #NationalIceCreamDay but I’m keeping the party going because not only is July Ice Cream Month, but today is also #NationalPeachIceCreamDay! Because why not keep celebrating ice cream by honing in on a particular flavor? But let me back track a little because today’s recipe is not in fact for peach ice cream.

Today I am sharing a recipe for pie crust ice cream bowls. I literally cut little circles of pie crust and made little bowls out of it. This is done by forming the dough around the bottom of a greased cupcake pan (heck yea multi use!). Then I treated them like I do my regular pie crust and brushed them with beaten egg and sprinkled cinnamon-sugar on top – or is it the bottom?

Once baked, you have to be careful removing them from the cupcake pan as they are a bit delicate. But once removed they are the perfect size to hold a healthy scoop of ice cream followed by whatever toppings your desire. Heck get crazy with it and make all different variations!

While they obviously could be filled with any ice cream, these little vessels were perfect for serving Graeter’s latest seasonal ice cream flavor, peach (duh). After all, they did celebrate their 147th birthday yesterday. Now that’s how you celebrate ice cream day! What flavor ice cream would you fill them with?

One year ago: Weekly Meal Plan #21

Two years ago: Sourdough Cheddar & Herb Biscuits

Three years ago: My Favorite Chewy Chocolate Chip Cookies Roundup

Four years ago: Frozen Cookie Dough Wrapped Banana Pops

Five years ago: Vegetable Fried Rice for One

PIE CRUST ICE CREAM BOWLS

Makes approximately 12

Ingredients:

1 (9-inch) pie crust, chilled (from scratch or store-bought)

1 egg, beaten

Cinnamon-sugar

Ice Cream

Sprinkles, ice cream toppings, whipped cream, etc.

Directions:

1. Preheat oven to 375°F. Unroll your pie crust and cut 4-inch circles with a round cookie cutter.
2. Spray the bottom of a cupcake pan with cooking spray. Wrap each crust circle around the inverted cupcake pan cavities. Brush with egg and sprinkle with cinnamon-sugar. Prick the tops of each with the tines of a fork.
3. Re-roll scraps and repeat.
4. Bake for 10 minutes, or until the crusts are a light golden color. Cool completely before gently remove from the muffin pan.
5. Fill with scoops of your favorite ice cream and toppings!

Source: Adapted from Crazy For Crust.

Disclosure: I was provided with complimentary ice cream from Graeter’s. All thoughts and opinions are my own.

This butterscotch milkshake gets it’s name from the iconic phrase “Great Scott!” in Back to the Future. Be sure to make one for your next viewing!

Alright, back to the subject of this Back to the Future Movie marathon. I already gave you a glimpse into the menu for the third movie, including some epic cookies and a punny cocktail. Now we are rewinding a bit to talk about the menu for the first movie which has even more puns, including “nobody calls me chicken” tenders (for which I used Cheetos bread crumbs), Marty McFries, Doc Brownies (recipe to come soon), and last but not least the Great Butterscotch milkshake! It’s a milkshake make with butter pecan ice cream and butterscotch schnapps, and toped with butterscotch sauce.

When you are done you will likely proclaim “Great Scott!” or in this case, “Great Butterscotch!” Oh I just crack myself up.

Four years ago: Peanut Butter Cup Crunch Brownie Mousse Pie

Five years ago: Pizza Swirls

Six years ago: Caramelized Honey Dijon Chicken Wrap

GREAT BUTTERSCOTCH! BOOZY MILKSHAKES

Make 1 large or two small

Ingredients:

3 large scoops butter pecan ice cream

1/2 cup milk

2 oz. butterscotch schnapps

Whipped cream

Butterscotch ice cream topping, for drizzling

Directions:

1. Place one tall glass or two shorter glasses in the freezer to chill.
2. In a blender, combine the ice cream and 1/4 cup milk (add more if needed to reach desired consistency). Stir in schnapps, pour into chilled glass(es), and top with whipped cream and butterscotch sauce.

Source: Adapted from my Honey Pecan Milkshakes.

Week two! Are you sick of me and my football glee yet? Can I placate you with a homemade white chocolate peanut butter milkshake? Alrighty then, looks like we’re still in business! Today’s #PBChocSat conveniently falls on National chocolate milkshake day, which means all I had to do was add peanut butter to the mix and it was good to go. I did use white chocolate instead of regular chocolate because I love white chocolate. And I used PB&Co’s white chocolate wonderful peanut butter while I was at it, because why the heck not?

In football news, sadly I will not be attending Ohio State’s first home game of the season this weekend against Hawaii, because I am being whisked away to Penn State for their first home game against the University of Buffalo. Not really an exciting game either but a friend has season tickets and wasn’t going to be able to attend this particular game. Which means I sold my tickets to the Hawaii game. But I digress, focus of the white chocolate, peanut butter, and ice cream.

Heck you could add a shot of vanilla vodka in there if you are feeling a little frisky.

One year ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers

Three years ago: Carrot Cake Batter Dip

Four years ago: Strawberry Mojito

WHITE CHOCOLATE PEANUT BUTTER MILKSHAKES

Makes 1 large or 2 small

Ingredients:

1/2 cup heavy cream or milk

2 Tbsp white chocolate chips

2 Tbsp creamy peanut butter, plus more for garnish (I used PB&Co white chocolate wonderful)

3 large scoops (about 1 cup) vanilla ice cream

Whipped cream, for garnish

Directions:

1. Place one tall glass or two shorter glasses in the freezer to chill.
2. Place the white chocolate chips and peanut butter in a small heatproof bowl. Microwave cream for 1 minute or until it starts to boil and pour over chocolate. Cover bowl with saran wrap for 5-7 minutes. Whisk until smooth. Allow the glaze to cool.
3. Combine milk mixture and ice cream in a blender and pulse blended.
4. Remove glass(es) from the freezer, spread extra peanut butter around the rim (if desired) and pour in the milkshake.
5. Top with whipped cream and serve immediately.

Source: The Spiffy Cookie original

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Make an impressive ice cream cake with little effort by combining vanilla ice cream sandwiches, banana split ice cream, cool whip, and bananas and strawberries on top.

It’s that time of year again, when the sun is blazing and you are fighting the battle between your sweet tooth and the idea of turning on your oven. Most of the time my cravings trump the ability of my central air to compete with the extra internal heat but when there is ice cream involved I can be swayed. I love ice cream year round, but for obvious reasons it’s even more of a driving force during the summer.

As a result during a recent trip to Walmart, I was found perusing the novelty frozen ice cream section and scooped up (corny pun intended) some Blue Bunny banana split ice cream and vanilla ice cream sandwiches. I had seen recipes using ice cream sandwiches to assemble ice cream cakes in the past and decided now was the time to dive in and create one of my own to enjoy after having some fun in the sun.

As far as ice cream cakes go, this one is pretty darn easy. While you could assemble this inside a loaf pan lined with overhanging foil, I decided to use a large platter because not everyone has a loaf pan and it’s just as easy to assemble. First you take half of the ice cream sandwiches and place them in a row close together (my pictures only show three but I ended up using 4 on each level).

Next you spread a thick layer of softened vanilla ice cream that has been swirled with strawberry, banana, fudge, pineapple, cherries, and nuts – aka banana split ice cream. It’s all making sense now isn’t it?

Follow this layer with the rest of the ice cream sandwiches and then place in the freezer to harden and simultaneously allow the frozen whipped topping to thaw. After about 2 hours, the whipped “frosting” will spread easier over the solidified ice cream cake.

Place sliced bananas and strawberries on top to complete the banana split appearance, cover with foil, and freeze until set. When you are ready to serve it, remove from freezer, uncover, drizzle with chocolate topping and dig in! The layers turn out so pretty when you cut into it and will look like it took much more effort to create.

Want more creative ice cream ideas? Be sure to stop by your local Walmart and check out the upcoming Blue Bunny demos on June 18-21 2015. This demo will be featuring Blue Bunny Vanilla Ice Cream and Biscoff – excuse me while I swoon. In the meantime, be sure to share in the comments below your favorite way to cool down during the summer and/or your favorite recipe utilizing ice cream!

One year ago: USA Soccer Cake

Two years ago: Cinnamon-Chocolate Chip Pancakes

Four years ago: Homemade Whole Wheat Pita Bread

BANANA SPLIT ICE CREAM SANDWICH CAKE

Serves 8

Ingredients:

1 box (8 sandwiches) Blue Bunny simply vanilla ice cream sandwiches

2 cups Blue Bunny banana split ice cream, softened

1 (8 oz.) container frozen whipped topping

1/2 banana, sliced

1/2 cup fresh sliced strawberries

Chocolate topping

Directions:

1. Arrange 4 ice cream sandwiches together in a row on a large serving platter. Spread the strawberry ice cream on top in an even layer. Lightly press the remaining 4 ice cream sandwiches on top, then place in the freezer for 2 hours. Meanwhile, thaw the whipped topping.
2. Spread the whipped topping evenly over the cake, covering the top and sides. Top with banana and strawberries, cover with plastic wrap, and freeze until set, about 2-4 hours.
3. Remove from the freezer and drizzle with chocolate topping. Serve immediately or cover and freeze for up to 2 days.

Source: The Spiffy Cookie original

Assemble a s’mores “sandwich” filled with all your favorite things including graham crackers, chocolate, and marshmallows. Wrap and foil and let cook over a fire!


For many of you, Memorial weekend marks the beginning of summer. And with summer comes backyard BBQs, get-togethers, camping, and most importantly s’mores. There’s really nothing better than sitting around a campfire with friends and family. Especially when sweet deliciousness is involved in the form of Honey Maid graham crackers, Hershey’s milk chocolate, and Jet-Puffed marshmallows.

While everyone is familiar with the traditional way to make s’mores, by roasting a marshmallow on a stick over a fire, it’s not the only way. For a cook out at a friend’s house one weeknight, I stopped at Walmart to pick up the usual s’mores suspects in order to devise an easy, fun way to create this favorite camp-side companion using a backyard fire pit (a grill or campfire would also work). Oh heck yes, s’mores are now available on the weekdays folks. And you’re welcome.

First, cut off square sheets of heavy duty foil. On each sheet place half of a graham cracker, topped with Hershey’s milk chocolate, a marshmallow (or two), and then the second half of the graham cracker. Then carefully fold up the sides like a packet and it’s ready to mingle with the fire.

But wait, in case you are feeling inventive, you can easily change up your s’mores components to include other favorites. You can pack just about anything you desire between those graham cracker slices before wrapping it up and setting it over the fire. What’s your favorite creative s’mores combination?

In my case, I decided to add some sliced strawberries to the mix. You see, I had bigger plans in store for my s’more as I intended on making a s’mores sundae out of it with a scoop of ice cream on top after it comes out of the fire. I just love a warm dessert and how it’s heat slightly melts the ice cream.

If cooking over a fire pit with a grate (or grill), you can place the foil packets right over the flames and they will be ready in about 5 minutes. Alternatively you can place them on the periphery near the coals. Either way in about 5 minutes your s’mores will be ready to be enjoyed next to a crackling fire.

I may actually prefer this method of making s’mores over the traditional way because the chocolate got all gooey right along with the marshmallow. Even the strawberries were softened up. But of course I didn’t stop there because as I said before, my ultimate plan for this grilled s’mores packet was to create an ice cream sundae out of it. Nothing extravagant, just a nice warm s’mores topped with a scoop of vanilla ice cream and some chocolate sprinkles. Excuse me while I watch the ice cream melt a little before digging in.

While I did make these on a fire pit, the great thing about these s’mores packets is that they can easily transition between other outdoor cooking options such as a grill. Staying inside? Pop it in the oven at 400 degrees for 5-8 minutes. It’s the perfect weeknight meal. Now any day can be a s’mores day! What are your favorite ways to make and enjoy S’mores?

One year ago: Michael Symon’s Spicy 50/50 Burger

Two years ago: Almond Toffee Applesauce Bread

Three years ago: Inedible Favorites – Luke

GRILLED S’MORES PACKETS

Serves 1

Ingredients: 

Heavy duty foil (if cooking in the oven regular foil is okay)

1 graham cracker sheet, broken in half

1/4 of a milk chocolate bar

1-2 marshmallows

Additional fillings, such as fruit or other candy (optional)

Toppings such as ice cream, sprinkles, etc (optional)

Directions:

1. Prepare fire pit or grill (or oven set to 400 degrees).
2. In the center of the square sheet of foil, place half of a graham cracker, following by the chocolate, additional fillings if desired, a marshmallow (or two), and then the second half of the graham cracker.
3. Fold up the sides like a packet and place on grate over fire for 5-8 minutes. Carefully remove from fire and allow to cool for 1 minute. Unwrap and enjoy immediately or serve on a plate topped with ice cream.

Source: The Spiffy Cookie original