Tag Archives: graham crackers

Graham and Milk Chocolate Ice Cream

June 28, 2016 Keep It Sweet 4 Comments

No churn graham cracker ice cream with rich milk chocolate chunks.

I’m here! Our internet is fixed, I survived my sister’s bachelorette party (I came back in almost one piece), and I have so many recipes piling up and ready to be shared. There are a few that I’m quite in love with, but since the Fourth of July is this weekend, ice cream seemed like the first priority.

I almost don’t want anyone to know about this ice cream, because there’s a quart of it in my freezer and I”m not quite ready to share. It’s rich, creamy, loaded with graham cracker flavor (and pieces!) and swirled with pure milk chocolate. Important to note, per my usual, it’s an easy no-churn flavor. No ice cream maker needed. There’s so much goodness in every scoop, I’m most definitely in love.

If you want to go sundae crazy, I’d recommend a warm marshmallow sauce to get a s’mores-like impact. Or maybe pile it high with fresh whipped cream and some warm blueberry sauce. For now, I’ll be scooping bowlfuls sans topping to enjoy all the flavor and texture this ice cream has to offer.

5.0 from 1 reviews

Graham and Milk Chocolate Ice Cream

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No churn graham cracker ice cream with rich milk chocolate chunks.

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~1½ quarts

Ingredients

475 milliliters (2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
140g (~1 cup + 2 tablespoons) finely ground crackers (~ 12 sheets)
80g (1¾ cups) graham cracker broken into bite-sized pieces (~5 sheets)
5 milliliters (1 teaspoon) vanilla extract
240g good quality milk chocolate disks or bars, roughly chopped

Instructions

In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, in a separate large bowl, stir together sweetened condensed milk, graham cracker crumbs, graham cracker pieces and vanilla
Fold cream into sweetened condensed milk mixture
Pour half of ice cream into a regular-sized loaf pan
In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
Pour half of milk chocolate over ice cream; use a knife to marbleize chocolate and ice cream
Top with remaining ice cream and repeat
Wrap well with seran wrap or in an ice cream container and freeze for 6 hours or overnight

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S’mores Layer Cake

February 15, 2016 Keep It Sweet 3 Comments

Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!

It’s ~~cake~~ birthday season here! We kicked things off with a bang last weekend celebrating Matt’s Mom’s and my sister-in-law’s overlapping birthdays. And since it was a double birthday, I knew that the dessert had to be extra special.

And what could be more special than a four-layer cake made to embody the flavors of a classic s’more? We start with a cake batter infused with graham cracker crumbs, ice a couple of layers with toasted marshmallow buttercream, and then slather the whole thing in the lightest creamiest milk chocolate frosting you will ever have.

While I don’t believe in “naked” cakes (who ever decided that less frosting was better than more?), it was fun to photograph the pre-frosted cake because the layers were oh so pretty. I didn’t want to slice into the finished product before serving and this ended up working out nicely. But as I said, I’m partial to more frosting than less, so be sure to slather your cake generously. It will insure that you have an extra special cake for any birthday celebration.

5.0 from 1 reviews

S'mores Layer Cake

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Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!

Author: Lauren Lilling

Recipe type: Dessert

Makes: Serves 16

Ingredients

Graham Cracker Cake:

340g (1 ½ cups) unsalted butter, softened at room temperature
212g (1 cup) granulated sugar
117g (½ cup) light brown sugar, packed
330g (3 cups) cake flour
112g (1 cup) finely ground graham cracker crumbs (plus optional additional crumbs for decorating) :
7½g (1 ½ teaspoons) baking powder
2 ½g (½ teaspoon) salt
150 milliliters (10 tablespoons) whole milk
330g (6 large) whole eggs at room temperature
30 milliliters (2 tablespoons) pure vanilla extract

Toasted Marshmallow Buttercream:

80g (1 ½ cups) mini marshmallows
80g (½ cup) powdered sugar
113g (½ cup) unsalted butter, softened at room temperature
115g (¾ cup) marshmallow fluff
½ teaspoon vanilla

Milk Chocolate Buttercream:

130g milk chocolate, melted and cooled for 30 minutes
225g (1 cups) unsalted butter, softened
180g (1 cup plus 2 tablespoons) confectioners' sugar, sifted
15 milliliters (1 tablespoons) cold whole milk
5 milliliters (1 teaspoon) pure vanilla extract
¼ teaspoon ground cinnamon

Instructions

Graham Cracker Cake:

Pre-heat oven to 325 degrees; grease and flour two 9-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
In a medium bowl, whisk together cake flour, graham cracker crumbs, baking powder and salt; set aside
In a small bowl, whisk together milk, eggs and vanilla; set aside
In the large bowl of an electric mixer, beat together butter and sugars on medium-high speed for several minutes until light and fluffy
Reduce mixer to low speed and slowly add one third of the dry ingredients; add half of the wet ingredients and repeat with both until just combined; do not overmix
Divide batter evenly into prepared baking pans and bake in center of the oven for 33-37 minutes or until a knife comes out clean or with very few moist crumbs from center of cake
Let cake layers cool on a cooling rack for ten minutes before carefully removing from pans to cool completely
When cake layers have completely cooled, use a serrated knife to carefully cot each layer horizontally to create four total cake layers (continue with directions below or see note for advance preparation)

Toasted Marshmallow Buttercream:

Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
Put marshmallows on prepared cookie sheet and place on lower rack of oven for one to two minutes until nicely browned on top; remove pan and spray a set of tongs with cooking spray; use them to carefully flip marshmallows over onto other sides
Broil marshmallows again for one to two minutes or until nicely browned on other side; remove from oven and set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff and vanilla and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
Add half of toasted marshmallows and mix on medium speed for thirty seconds; add remaining marshmallows and mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)

Milk Chocolate Buttercream:

In the large bowl of an electric mixer with a paddle attachment, beat the butter on medium-high speed until very light and creamy
Add half of sugar and mix on low speed for one minute; add remaining sugar and mix again on low speed
Beat on medium high speed until light and fluffy; reduce speed to low and slowly add milk, vanilla, and cinnamon; scrape the sides of the bowl and mix on low again and slowly add the melted chocolate
Increase speed to medium-high and beat for 2-3 minutes or until frosting is creamy and light

To put cake together:

Place one layer of cake on serving plate; top with half of toasted marshmallow buttercream and spread evenly to cover cake layer; top with second layer of cake and spread ⅔ cup milk chocolate frosting over that layer
Place third layer of cake down and spread remaining marshmallow frosting over that; place fourth cake layer on top and frost entire cake with remaining milk chocolate frosting

Notes

For advance preparation, wrap cooled cake layers well with seran and store at room temperature overnight or for one month in freezer
Make sure milk chocolate has cooled for 30 minutes before making chocolate frosting
Frostings best made right before building cake
Store cake in refrigerator and bring to room temperature before serving; best best enjoyed same day
Graham cracker cake slightly adapted from Food and Wine
Toasted marshmallow frosting from Sweetapolita
Milk chocolate buttercream adapted from chile chocolate buttercream

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog

S’mores Layer Cake

February 15, 2016 Keep It Sweet 3 Comments

Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!

5.0 from 1 reviews

S'mores Layer Cake

Save Print

Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!

Author: Lauren Lilling

Recipe type: Dessert

Makes: Serves 16

Ingredients

Graham Cracker Cake:

340g (1 ½ cups) unsalted butter, softened at room temperature
212g (1 cup) granulated sugar
117g (½ cup) light brown sugar, packed
330g (3 cups) cake flour
112g (1 cup) finely ground graham cracker crumbs (plus optional additional crumbs for decorating) :
7½g (1 ½ teaspoons) baking powder
2 ½g (½ teaspoon) salt
150 milliliters (10 tablespoons) whole milk
330g (6 large) whole eggs at room temperature
30 milliliters (2 tablespoons) pure vanilla extract

Toasted Marshmallow Buttercream:

80g (1 ½ cups) mini marshmallows
80g (½ cup) powdered sugar
113g (½ cup) unsalted butter, softened at room temperature
115g (¾ cup) marshmallow fluff
½ teaspoon vanilla

Milk Chocolate Buttercream:

130g milk chocolate, melted and cooled for 30 minutes
225g (1 cups) unsalted butter, softened
180g (1 cup plus 2 tablespoons) confectioners' sugar, sifted
15 milliliters (1 tablespoons) cold whole milk
5 milliliters (1 teaspoon) pure vanilla extract
¼ teaspoon ground cinnamon

Instructions

Graham Cracker Cake:

Pre-heat oven to 325 degrees; grease and flour two 9-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
In a medium bowl, whisk together cake flour, graham cracker crumbs, baking powder and salt; set aside
In a small bowl, whisk together milk, eggs and vanilla; set aside
In the large bowl of an electric mixer, beat together butter and sugars on medium-high speed for several minutes until light and fluffy
Reduce mixer to low speed and slowly add one third of the dry ingredients; add half of the wet ingredients and repeat with both until just combined; do not overmix
Divide batter evenly into prepared baking pans and bake in center of the oven for 33-37 minutes or until a knife comes out clean or with very few moist crumbs from center of cake
Let cake layers cool on a cooling rack for ten minutes before carefully removing from pans to cool completely
When cake layers have completely cooled, use a serrated knife to carefully cot each layer horizontally to create four total cake layers (continue with directions below or see note for advance preparation)

Toasted Marshmallow Buttercream:

Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
Put marshmallows on prepared cookie sheet and place on lower rack of oven for one to two minutes until nicely browned on top; remove pan and spray a set of tongs with cooking spray; use them to carefully flip marshmallows over onto other sides
Broil marshmallows again for one to two minutes or until nicely browned on other side; remove from oven and set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff and vanilla and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
Add half of toasted marshmallows and mix on medium speed for thirty seconds; add remaining marshmallows and mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)

Milk Chocolate Buttercream:

In the large bowl of an electric mixer with a paddle attachment, beat the butter on medium-high speed until very light and creamy
Add half of sugar and mix on low speed for one minute; add remaining sugar and mix again on low speed
Beat on medium high speed until light and fluffy; reduce speed to low and slowly add milk, vanilla, and cinnamon; scrape the sides of the bowl and mix on low again and slowly add the melted chocolate
Increase speed to medium-high and beat for 2-3 minutes or until frosting is creamy and light

To put cake together:

Place one layer of cake on serving plate; top with half of toasted marshmallow buttercream and spread evenly to cover cake layer; top with second layer of cake and spread ⅔ cup milk chocolate frosting over that layer
Place third layer of cake down and spread remaining marshmallow frosting over that; place fourth cake layer on top and frost entire cake with remaining milk chocolate frosting

Notes

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

October 14, 2013 Keep It Sweet 23 Comments

Chewy Graham Cracker flavored cookies filled with a toasted pumpkin marshmallow buttercream are the best cookie for fall! Dip them in chocolate and decorate with colored sprinkles for a festive treat.

These cookies.

Where do I even begin? First of all, the graham cracker cookie is chewy, slightly crispy on the outside, and flavored like a graham cracker (duh) with just the perfect hint of salt. It would make a great dunking cookie (milk, hot chocolate, pumpkin pie coffee, you name it). But, why leave the cookie alone when I could sandwich it with buttercream, dip it in chocolate and decorate it with jimmies? Yeah, exactly.

So second of all, this buttercream. Ever since devouring this cake a couple of weeks ago, I could not get, Sweetapolita’s toasted marshmallow buttercream out of my head. The flavor of the toasted marshmallows is perfectly present, and I actually really like the bits of crunch you get from the browned marshmallows. Well, I couldn’t leave well enough alone. I had to take that buttercream and infuse it with fall’s favorite flavors. Given that I’ve had two huge bags of pumpkin marshmallows in my pantry since last year, this was the perfect opportunity to finally use them!

And third, the chocolate. Honestly, you really don’t need to do this, but I wanted my cookies to really shine as a special fall treat. So, I dipped them in milk chocolate and covered them with some cute Halloween sprinkles. For those of you who enjoy pumpkin treats year round, you could swap the sprinkles for different colors depending on the season.

4.0 from 1 reviews

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 14 cookie sandwiches

Ingredients

Chewy Graham Cracker Cookies

4 ¼ ounces (1 cup) honey graham cracker crumbs (about 8 sheets)
5⅝ ounces (~1¼ cup) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
3 ¾ ounces (1/2) cup granulated sugar
4⅛ ounces (1/2 cup) packed light brown sugar
1 egg at room temperature
1 teaspoon vanilla extract

Toasted Pumpkin Marshmallow Filling

1 ½ cups pumpkin marshmallows (25 marshmallows)
½ cup powdered sugar
½ cup butter (1 stick)
¾ cup marshmallow fluff
½ teaspoon vanilla
½ teaspoon pumpkin pie seasoning

Optional Decorations

12 ounces milk chocolate, roughly chopped
⅔ cup sprinkles

Instructions

Chewy Graham Cracker Cookies

Pre-heat oven to 350
Whisk graham cracker crumbs, flour, baking soda and salt in a medium bowl and set aside
In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
Beat in egg and vanilla
Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
Use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each)
Bake cookies for 9-11 minutes and remove from oven
Allow cookies to cool on a cooling rack before serving

Toasted Pumpkin Marshmallow Filling

Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
Put marshmallows on prepared cookie sheet and place on lower rack of oven for thirty to ninety seconds until nicely browned on top; remove pan and use tongs to flip marshmallows over onto other sides
Broil marshmallows again for thirty to ninety seconds or until nicely browned on other side; remove from oven and set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff, vanilla and pumpkin pie seasoning and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
Add toasted marshmallows, mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)
Spread or pipe frosting onto bottom of half of the cookies, about one tablespoon each; lightly press remaining cookies down onto frosting to create sandwiches

Optional decorations

Once cookies have been cooled and frosted, place chocolate in a microwave-safe bowl
Line a baking sheet with wax paper or parchment paper and set aside
Melt chocolate in the microwave on high heat for thirty seconds; stir well and microwave again for thirty-second increments stirring in-between until melted
Dip cookie sandwiches halfway into melted chocolate, place on and immediately cover with sprinkles
Place baking sheet in fridge for one hour or until chocolate has hardened
Place cookie sandwiches in a ziplock bag or sealed container and store at room temperature in a cool place up to five days

Notes

Cookie adapted from these s’mores cookies and buttercream adapted from Sweetapolita

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Please make them. Just don’t drop them on the floor like I did.

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Recipes, Uncategorized

Pumpkin S’more Muffins

September 6, 2011 Keep It Sweet 3 Comments

So the Northeast kind of got slapped in the face by the end of summer. We were welcomed back to work on the day after Labor Day with grey skies and non-stop rain. Well hello, real life!

Despite the unofficial end of a quick but wonderful summer, today actually wasn’t too bad. Starting work on a Tuesday instead of Monday is always a plus and next week will be the same! Matt and I have a weekend trip planned for just the two of us. I like to think of it as a little belated anniversary celebration, but it also overlaps with his birthday on Monday! It should be a fun few days.

The second thing that kept today’s mood up is that the next few weeks are going to continue to be crazy but also really great. After this weekend, I can still look forward to the WifeStyle Conference, my 5-year reunion in Atlanta with my best friends (!!!), the excuse to eat copious amounts of food High Holidays and an exciting opportunity that (hopefully) has come my way. Cross your fingers for me.

And finally, what made today even better was the smell of some amazing fall baked goods in my apartment. Yesterday when we got home, Matt and I both spent some time in the kitchen. He made a huge pot of turkey chili (so perfect for this dreary weather) and I had a mini baking marathon. I know I’ve said this before, but spending time in the kitchen is the best therapy. Over the last couple of months, I’ve been a little busier than usual and haven’t had much time to bake. Just a few hours of quality time with my mixer reminded me of that sense of joy I get when I make something that I know will put a smile on someone’s face.

One of my favorite things about fall is pumpkin. To be honest, I eat pumpkin all year long, but it isn’t until the fall that most people are ready to celebrate the flavor with me. Since I love pumpkin muffins and the entire world is obsessed with s’mores, I figured I should combine the two into Pumpkin S’more Muffins.

This recipe is so easy thanks to the help of a cake mix, but if you want to make your muffin batter from scratch and have a couple of extra minutes, this is my favorite recipe.

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Pumpkin S’more Muffins

Yield: Makes 2 dozen muffins

Ingredients

5 or 6 graham cracker sheets
1 15.25 ounce box yellow cake mix
1 small can (15 ounces) pumpkin, not pumpkin pie filling
1/2 cup water
1/3 cup (~3) egg whites
1/2 tablespoon pumpkin pie spice
3/4 cup mini semi-sweet chocolate chips
2 cups mini marshmallows

Cooking Directions

Pre-heat oven to 350 degrees and prepare 2 muffin tins by greasing or spraying with cooking spray
Break graham cracker sheets into pieces and fit them into muffin tins to act as a crust; set aside remaining graham crackers and crumbs for topping
Combine cake mix, pumpkin, water, egg whites and pumpkin pie spice with an electric mixer on low speed just until combined
Stir in chocolate chips
When batter is ready, fill each prepared cup with about 1/2 cup of batter
Bake for 12-14 minutes, or until toothpick comes out clean
Remove muffins from oven and press 4-5 marshmallows into top center of each and sprinkle with graham cracker crumbs
Place back in oven for 1-2 or until marshmallows have puffed
Remove from oven and allow to cool before removing muffins from pans

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Adapted from these brownies

What made today a good day for you?

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Individual S’mores Brownies

August 7, 2011 Keep It Sweet Leave a comment

Individual Smores Brownies 7

You may or may not be on s’mores overload. For some reason, as many recipes as I’ve seen that put s’mores in some form of cookie/brownie/rice krispie treat, etc. it just doesn’t get old.

So of course when I was putting together some baked good packages for a friend I had to include something s’mores. I wanted it to be something that would travel in the mail without losing its form or taste in a couple of days. These Individual S’mores Brownies seemed up for the challenge.

I used a simple crust of graham cracker, my favorite brownie recipe, and topped them off with marshmallows and graham cracker crumbs. They are easy to make but cute and delicious to eat. The graham crackers add a nice texture to each bite and of course the gooey marshmallow tops it off nicely.

Take these to your next barbecue!

[print_this]

Individual S’mores Brownies

Yield: Makes 2 dozen brownies

Ingredients

5 or 6 graham cracker sheets
4 ounces unsweetened chocolate
3/4 cup unsalted butter (1 1/2 sticks)
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups mini marshmallows

Cooking Directions

Pre-heat oven to 350 degrees and prepare 2 muffin tins by greasing or spraying with cooking spray
Break graham cracker sheets into pieces and fit them into muffin tins to act as a crust; set aside remaining graham crackers and crumbs for topping
Melt butter and chocolate in large sauce pan over low to medium heat
You can also melt chocolate and butter in the microwave (I recommend heating for 30 seconds at a time and stirring to prevent burning the chocolate)
Whisk in sugar
Whisk in eggs and vanilla
Whisk in flour until smooth
When batter is smooth, spoon about 3 tablespoons of batter into each prepared cup
Bake for 15-18 minutes, or until tops are puffed up slightly and toothpick comes out clean
Remove brownies from oven and press 4-5 marshmallows into top center of brownies and sprinkle with graham cracker crumbs
Place back in oven for 1-2 or until marshmallows have puffed
Remove from oven and allow to cool before removing brownies from pans

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Inspired by Young Married Chic and Hot Blondies. Brownie recipe from Bakers.

What is your favorite way to enjoy s’mores?

Keep It Sweet Desserts

Tag Archives: graham crackers

Graham and Milk Chocolate Ice Cream

Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.

You might also like:

S’mores Layer Cake

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

S’mores Layer Cake

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Pumpkin S’more Muffins

Individual S’mores Brownies

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