S’mores Cookie Bars

Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. That describes these delicious s’mores cookie bars – perfect with a cup of tea or with a glass of milk.

My brain is like my Google chrome browser that has so many tabs open. That is why my Google browser is my BFF. Apart from the actual happenings in my life that I need to think of, I have been thinking of trying out those recipes I’d love to try waaaay back! But it is overwhelming having all those recipes that I decided to close the tabs instead of minimizing them to go back later on.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don’t want to see that much of food photos or recipes. But when my friend sent me few recipes to try, the mood suddenly changed. ‘Wow! That cake looks so divine! I am going to save that recipe!‘ See? I was torn between a cook/baker who gets so enthusiastic when seeing delicious-sounding recipes and a blogger who wants to take a break.

When I want to make something, but I don’t like to get new ingredients, I summon all the ingredients that are close to committing suicide to get out from their hiding place. Well, they are very obedient so they usually come out quickly. And when I realize that they are too many to handle – I get overwhelmed again like ‘Others, please go back to your hiding place. Sorry to summon you all, but I didn’t mean to call everybody out.’

Here we go – graham crackers, marshmallows and some leftover chocolate chips (whaaaat??) – an excuse to finally make these S’more Cookie Bars. And finally, one tab is closing! What a relief! 

I love anything s’mores. Imagine a large graham cookie topped with fluffy marshmallow and chocolate chips. So it’s like a giant cookie with something close to a cake texture. Hmm, a large soft cookie? Yeah, something like that! (Sorry, guys, I am very bad at describing mostly anything. I only know how to describe ‘hunger’ and I know you know that, too.)

The source recipe used marshmallow creme, but as I said, I want to use whatever that’s very close to dying. These came out little soft (very fragile, let’s say), but these can be placed in the fridge before enjoying.

I am taking these with me at this week’s amazing Fiesta Friday #185 with our lovely host, Angie. Our co-hosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

S'mores Cookie Bars

Ingredients:

  • ½ cup butter, softened to room temperature
  • 2/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 ½ cup marshmallows*
  • ½ cup chocolate semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350ºF. Prepare a 9×9 (or 8×8) baking pan lined with parchment paper.
  2. In a bowl, add butter and sugar, and until fluffy (about 3 minutes).
  3. Add in egg and vanilla, and beat until incorporated.
  4. Add in baking soda, salt, flour and graham cracker crumbs. Mix until dough forms.
  5. Take out about ¾ of the dough and press onto the prepared baking pan.
  6. Above the dough, add in marshmallow and chocolate chips.
  7. Press the remaining dough over the marshmallows and chocolate chips.
  8. Bake for about 20 minutes or until a toothpick inserted on the dough comes out clean.
  9. Cool completely before cutting and serving.**

Notes:

*½ cup marshmallow cream can be used instead of marshmallows

**This came a little soft, so I placed it in the fridge to firm a bit before cutting and enjoying. 

Source recipe: S’mores Cookie Bars by Something Swanky

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Graham Cracker Cookies

Cookies that are made with graham crackers – yeah! So crisp on the edges and soft inside – buttery and not too sweet. Perfect for a cup of tea!

So here I am again, saving Mr. Graham Crackers. I didn’t want anything related to s’mores this time. Let me say that I want Mr. Graham Crackers to be the star. I spent hours searching for recipes that I think could be great and one of the things I found is a recipe for Graham Cracker cookies. At first, I had doubts at myself. When I saw how easy it is to make and by imagining how these would turn out, I was sold.

These turned amazing! The cookies are not to sweet and it has a buttery flavor – wow! I gave away some and they all loved the cookies! They didn’t believe it was made with graham crackers. For me, these are fantastic with a cup of tea. Well, a tea lover here! 😀

I am taking these delicious cookies at this week’s Fiesta Friday #177 where me and Ai @ Ai Made It For You are co-hosting. Thank you, Angie, for this wonderful party!

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

Graham Cracker Cookies

Ingredients:

  • 15 sheets graham crackers (you need about 2 cups of crumbs)
  • 1/4 cup white sugar
  • 2 tbsp brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 unsalted butter, melted
  • 1 large beaten egg
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350F, placing the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
  2. In a food processor with the blade attachment, pulse the graham crackers until you get a sandy texture. You can also place them in a large ziplock bag and use a rolling pin to crush them. Transfer to a large bowl.
  3. In the bowl with graham cracker crumbs, add white sugar, brown sugar, baking soda and salt. Mix to incorporate.
  4. Add butter, egg and vanilla. Mix thoroughly.
  5. Using a medium ice cream scoop, scoop out dough (or about 1 1/2 tbsp) and roll using your palms to shape into a ball. Place into the lined baking sheet, making sure to give them enough space away from each other (about 2 inches apart).
  6. Bake for 9-11 minutes or until the edges turned light brown. Let cool in the pan for 5 minutes. Using an offset spatula, remove from the baking sheet and transfer to a cooling rack to cool further.

Source recipe: Graham Cracker Cookies by The Kitchn

Note: This can be kept in an air-tight container for up to 4 days. I finished these on the same day! 😀

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S’mores Cheesecake Cupcakes

Yay! It’s S’mores season and these cheesecakes are just in time – graham cracker crust, creamy and dreamy cheesecake filling, chocolate ganache and toasted marshmallows. These cheesecakes are in individual servings and they are super fantastic!

S'mores Cheesecake Cupcakes 2

I’ve been busy being Super Jhuls for the last few weekends.

I’ve been busy saving friends (a.k.a. ingredients) who liked to end their lives.

S'mores Cheesecake Cupcakes 5

You know that I have a habit of buying stuff in bulk, especially when they are on saleeee! I know you feel me. I’ve had plans for them, but suddenly I decided to do this Whole30 thing. Bye, chocolate chips, cookie butter, marshmallows and to all sweet stuff. But one day, a bag of marshmallow just fell off from who knows where. It’s like it is telling me to hurry and save them and its friends. So I got very busy thinking what to do. I just have few weeks left, I thought.

S'mores Cheesecake Cupcakes

So I did what I have to do and saved whatever I could.

First things to save: graham crackers and marshmallows. So what do I think of when I hear both? S’mores! S’mores! S’mores! So here goes S’mores Cheesecake Cupcakes…

S'mores Cheesecake Cupcakes 3

These mini cheesecakes have a graham cracker crust, cheesecake filling (of course), chocolate ganache and toasted marshmallows on the top. They are super creamy and rich, but you will not eat them everyday. I am telling you – they are super delicious!

I am sharing these with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174.

S'mores Cheesecake Cupcakes

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients:

For the graham cracker crust:

  • 1 cup Graham cracker crumbs or 12 sheets of Graham crackers, finely grounded
  • 2 tbsp white sugar
  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 8 oz cream cheese, softened to room temperature
  • ¼ cup sour cream, room temperature
  • 1 egg, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract

For the chocolate ganache & topping:

  • 2/3 cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 70 regular size marshmallows or 10 large marshmallows

Instructions:

  1. Preheat oven to 350F. Fill 10 muffin pan holes with cupcake liners.
  2. In a small bowl, add graham crackers, sugar and melted butter. Mix well to incorporate. Take about 2 tbsp of the crust mixture and divide into the bottom of 10 cupcake liners. Press down. Set aside.
  3. In another bowl, add cream cheese and beat until fluffy. Add in sour cream and beat again. Add egg, sugar and vanilla extract; beat again just until combined.
  4. Taking about 2 ½ tbsp each, divide the cheesecake filling between the prepared crusts.
  5. Bake for 18-20 minutes or until cheesecake filling is set.
  6. Remove the pan from the oven and let the cheesecakes cool in the pan for about 10 minutes and transfer to a cooling rack to cool further.
  7. Place inside the fridge for about 3 hours or overnight. (I did mine overnight)

When ready to serve or just about an hour to serve,

  1. In a heatproof bowl, place semisweet chocolate chips and heavy cream.
  2. Melt in a microwave on low-medium heat while checking and mixing at 15 seconds interval. This can also be done over a pot of simmering water, making sure that the bowl doesn’t touch the hot water.
  3. Let the ganache set a little before topping the cheesecakes.
  4. Place regular size marshmallows above the topping (or large marshmallows). Toast the marshmallows using a kitchen torch, making sure not to burn them.

Source recipe: Mini S’mores Cheesecakes by Crazy for Crust

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Mango Float

thenotsocreativecook.wordpress.com-MangoFloat

I remember my mom and me used to buy mangoes every time we go to the market. Mango is my first favorite fruit, like I can eat this everyday. I used to save one kg for myself only and to tell you the truth, I can eat three mangoes in one sitting only… that’s how much I love mangoes. When we have mangoes at home, we make Mango Float for dessert. This is one of my favorite desserts and my siblings as well. This is a very easy recipe but has been an all-time love of mine.

I really don't measure. I think you can put as much as you want. You just have to make sure the condensed milk doesn't overpower the cream. :)
I really don’t measure. I think you can put as much as you want. You just have to make sure the condensed milk doesn’t overpower the cream. 🙂
(CLICK IMAGE TO ENLARGE)
And I think, you can put more than two layers if you prefer. I just want mine like this. :)
And I think, you can put more than two layers if you prefer. I just want mine like this. 🙂
(CLICK IMAGE TO ENLARGE)