Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing.
'marshmallow' on Serious Eats
This spooky chocolate treat is filled with chopped up marshmallows and comes together in a flash.
A cream-bo is a chocolate-covered cream-topped cookie, based on an Israeli treat with a similar name. Those of us born and raised in the US might be reminded of Mallomars. In either case, they're infinitely better homemade.
Get your peanut butter on with these buttery, honey roasted peanut-y, Captain Crunch Peanut Butter cereal bars.
A giant version of the campfire classic. Say It With Cake sandwiches whipped ganache and Swiss meringue between layers of white cake.
This decadent sandwich cookie takes its inspiration from the New England lunchtime classic, the Fluffernutter (aka a peanut butter and marshmallow creme sandwich).
Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack.
We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought.
Hot chocolate becomes cake in this recipe that incorporates moist chocolate cake, marshmallow whipped cream, and hot chocolate sauce.
[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and...
A toasted marshmallow ice cream is paired with—what else—chocolate and graham crackers.
These homemade chocolate marshmallow Peeps are delicious and adorable.
Just like the original, individual chocolate cakes are enrobed in marshmallow and coconut.
This s'mores pie can't recreate the experience of hanging out around the campfire with your friends, but it does come close. From the graham cracker crust to the luscious chocolate filling and the bruleed marshmallow topping, it's the next best thing to an actual s'more.
Instead of those puffed up mini-marshmallows, this Ode to a Casserole Cake is mounded with a spiced and spiked, pecan-flecked Italian meringue frosting that bronzes and crisps under the blaze of a hot flame.
This is a great, affordable way to experiment with rolled fondant for molding, modeling, and cake decorating. I think it tastes slightly better than regular, manufactured fondant, but it is more prone to cracking. Make a batch and let the creativity fly!
In the 1930s the MoonPie was heralded as a "working man's lunch," with hungry laborers substituting lunch with what was the biggest snack for sale. The MoonPie's background is lengthy and inspiring (did you know that the company started sending MoonPies to troops stationed overseas during World War II and continues the tradition today?) and, my cake-addled brain couldn't resist imagining it as a cake.
The marshmallows are a revised version of this practically instant-setting marshmallow recipe from Peeps Week '09. This recipe allows just enough time to spread in the pan before setting.
The marshmallow cream/graham cracker/chocolate shell trifecta is more than worthy of a makeover.