S'mores Round Up

Hey all! You know what? Summertime is s'mores time. Let's revisit some of the s'mores recipes I've posted in the past!

(P.S. If you need s'more inspiration, you can always check out my S'more Please! board on Pinterest)

Follow Kim's board S'more Please! on Pinterest.

S'more for breakfast:

S'mores Cinnamon Rolls: Graham cracker-y yeast dough stuffed with a brown sugar and chocolate chip filling, and topped with a marshmallow drizzle.

S'mores Scones: Whole wheat, brown sugar, chocolate chips, and more marshmallow drizzle

S'more chilly treats:

Easy S'mores Pudding Pops: Instant pudding frozen with fudge sauce and mini marshmallows, with a buttery graham cracker crust

 S'mores Mud Pie: Layers of chocolate pudding and toasted marshmallow mousse inside a graham cracker crust.

S'mores Sundae: Toasted marshmallow ice cream with chocolate chunks, topped with crumbled red velvet graham crackers

 S'mores Icebox Cake: Graham crackers layered with fudge sauce and marshmallow whipped cream, allowed to soften in the refrigerator

S'mores Milkshake: Jennie of The Messy Baker stopped by to share this delicious rocky road milkshake with toasted marshmallows

S'more Cakey:

 Busy Day S'mores Cake: Simple and delicious chocolate cake topped with toasted marshmallows and crushed graham crackers

 S'mores Cupcakes: Graham cracker inspired cupcakes topped with a toasted marshmallow and my favorite chocolate buttercream frosting

S'mores Whoopie Pies: Graham cracker inspired cakes filled with classic marshmallow whoopie pie filling and rich  fudge sauce

More S'mores:

Hot & Cold S'mores: Spicy chocolate spread and marshmallow Fluff spread between two graham crackers.

S'mores Cereal Treats: Graham cracker cereal treats stuffed with marshmallow Fluff and fudge sauce.

 Graham Cracker Marshmallows: Honey and brown sugar marshmallows coated in graham cracker crumbs

Busy-Day S'mores Cake #SundaySupper

I don't know about you guys, but my life's been super busy right now. The job's been running me ragged: I'm training yet another temp, and last week we had about 60 drug reps in for training. I don't know how drug reps are in the real world, but in training classes, they're worse than teenagers. But not just any teenagers, the really obnoxious teenagers who think they're the shiz and can do no wrong. Absolutely no consideration for anyone beyond themselves, obsessed with their own appearance, and don't get me started on the sheer amount of cologne they bathe in each morning.

Then I have all the prep for NYCC coming up. That's been a lot of fun, but it's still taking up a lot of my time. Oh, and it's October, so that means it's time for my annual "I don't have a plot" freak out. *spastic flailing* Right on schedule.

And now I'm coming up on car troubles, so suffice it to say, cooking or baking anything too involved hasn't been too high on my to-do list.

Thankfully, this week's #SundaySupper theme of One-Pot Meals, hosted by Amy of kimchi MOM, has got my back. I think we can all agree that the absolute worst part of cooking is the cleaning, so the fewer dishes I have to wash means much less stress for me. And I could use less stress at the moment. *more spastic flailing*

My friend actually pointed me in the direction of this cake from Lucinda Scala Quinn, saying that it was her favorite chocolate cake recipe, and didn't even require a mixing bowl. Everything is whisked together in the pan you bake it in.

My only conundrum then was how to frost it. I could use my very favorite chocolate frosting recipe (which, fittingly, is Hershey's One Bowl Buttercream), but that would involve using a separate bowl and an electric mixer. I thought about maybe melting chocolate chips on top before taking it out of the oven. That's when I thought of using marshmallows. Nice, toasty marshmallows on top, all melty and gooey, who needs frosting?

Adding a couple crushed graham crackers (and some chocolate chips, because more chocolate is never wrong) makes a very simple, very easy, and very delicious s'mores cake.

The cake really is the star, though. It's so easy to make, and uses such basic ingredients, but you get this moist, tender, flavorful chocolate cake that tastes like you slaved over it all day. Then the graham crackers and toasted marshmallows on top give it a nice added texture and layer of flavor that complements the cake well.

This is some seriously good cake, people. And at only 10 minutes of hands on work, there's no excuse not to make it. Plus, if you sub in some vegetarian marshmallows, the cake is vegan. No eggs or dairy to be found.

Seriously, make this cake.

Busy-Day S'mores Cake
Yield: 8 servings

Ingredients
1½ cups flour
1 cup sugar
3 heaping tbsp. unsweetened cocoa powder
1 tsp. baking soda
½ tsp. fine ground sea salt
6 tbsp. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup cold water
8-12 graham crackers, roughly crushed
Approx. ½ cup mini marshmallows
Approx. ¼ cup semisweet chocolate chips (optional)

Directions
Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with non stick foil or parchment paper. Sift the dry ingredients together directly into the pan. Make a well in the center and add the wet ingredients. Whisk together until well combined.

Bake for 35 minutes. Sprinkle the top with graham crackers, marshmallows, and chocolate chips if using. Bake for another 5 minutes, until the marshmallows start to turn golden brown. Allow the cake to cool on a wire rack before cutting.

Note: The cake is easier to cut after it's completely cooled, or even chilled. However, the cake is gooey, messy deliciousness while still a bit warm. Your choice.

Recipe adapted from MarthaStewart.com

Today we're proving easy doesn't have to mean sacrificing quality. Check out the rest of the One Pot Meals from the #SundaySupper crew:

“Take the chill off” Chilis, Soups, and Starters

• Spicy Sausage and Sweet Potato Soup by Bobbi's Kozy Kitchen
• Eggplant Parmesan Soup by The Texan New Yorker
• Cream of Tomato and Tortellini Soup by Noshing With The Nolands
• Chicken Tortilla Soup by What Smells So Good?
• Chicken Corn Chowder by Cupcakes & Kale Chips
• Spinach and Mushroom Tortellini Soup by Neighborfood
• Lasagna Soup by The ROXX Box
• Beefy Skillet Nacho Bake by The Weekend Gourmet
• German Onion Soup by Kudos Kitchen By Renee
• White Bean and Spinach Soup by Ruffles & Truffles
• Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
• Fall Squash Chili by Pescetarian Journal
• Sweet Potato Black Bean Chili by Alida's Kitchen

“Put meat on your bones” Stews

• Brew Stewed Beef by The Foodie Army Wife
• Dr. Pepper Shredded Chicken (slow cooker) by girlichef
• Pepper Beef Stew by The Not So Cheesy Kitchen
• Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
• Fabulous French Cassoulet by Webicurean
• Slowcooker Coq Au Vin by Jane's Adventures in Dinner
• Claypot Braised Tofu by My Trials in the Kitchen
• Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian

“Make room for seconds” Main Dishes

• Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
• Chicken and Dumplings by Hip Foodie Mom
• Spicy Tomato Pasta by Supper for a Steal
• Spicy Coconut Chicken Casserole by The Urban Mrs.
• Carnitas with Queso Fresco Enchiladas by Casa de Crews
• Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin' Mimi
• Jambalaya by Country Girl in the Village
• Easy Oven Sweet & Sour Chicken by Momma's Meals
• Asian Chicken Rice Pot by a distinguished palate
• Quick One Pot Red Beans and Rice by A Kitchen Hoor's Adventures
• Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
• One-Pot Lentil Chicken by Small Wallet, Big Appetite
• Beef and Quince Tajine by MarocMama
• Slow-Cooked Italian Beef Sandwiches by Juanita's Cocina
• Sunday Supper Pork and Chorizo by Family Foodie
• Mediterranean Chicken Bake by The Dinner-Mom
• Easy Chorizo, Corn and Potatoes by Mama's Blissful Bites
• Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
• Quick 'n Easy Asian-Style Quinoa by NinjaBaking.com
• Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
• Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
• Turkey Sausage and Noodle Pesto by Cindy's Recipes and Writings
• One Pot Coconut Rice Shrimp Pilaf by Sue's Nutrition Buzzz
• One Pot Spicy Pasta by Mess Makes Food

“Can’t say no” Desserts

• Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
• Busy-Day S'mores Cake by Treats & Trinkets
• Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
• Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma's Kitchen Chaos
• Flourless Almond Butter Cookies by Pies and Plots

Sunday S'mores: S'mores Cupcakes

You know, I got a beef with the Cake Boss. You'd think I'd love him, right? Italian Jersey boy, disproving the stereotypes perpetuated by the Jersey Shore that Jerseyans are idiotic, untalented white trash. With cake. But I have a bone to pick with him. See, ever since that show started, people assume that when you say you're a baker, you also mean cake decorator. I'm not a decorator. I've worked with fondant a grand total of three times, one of which was an epic fail. I don't even make cakes that often, never mind decorate them. I prefer to stick with cupcakes, my 1M swirl, and some sprinkles, thankyouverymuch. It's simple and easy, while still looking pretty.

Sunday S'mores: S'mores Scones

I kinda sorta maybe a little bit lied last week. The last Sunday S'mores will be the last Sunday in August, not the 2nd. The 2nd is still baby CC's first birthday and I will be making stuff for him (including the smash cake-- I'm not sure why I love the idea of him face-planting into one of my creations so much), but I miscalculated the number of Sundays. I'm taking a vacation last week in August, so wishful thinking has me a week ahead. And since CC's having a Toy Story themed birthday, my s'mores-y treats don't work in too well. So next week will be *gasp* the very last Sunday S'mores.

Since I know you're all desperate for details of my vacation, well sorry to disappoint you, but it will be a staycation. Actually, I've been calling it my craftcation, and my brother's been calling it the anti-diet vacation. I plan on crafting. And baking. And sleeping in. And snuggling with Sir Purrs-a-lot (aka Jake). And making goodies for CC's birthday party. I know, I'm boring, but please note that this will only benefit you, my lovely readers.

So we move onto scones. S'mores-y scones. My family loves scones. I'm really not sure why I don't make them more often, since they're quick, easy, and require minimal clean up. Stumped for an idea this week, and realizing that I hadn't eaten breakfast yet, scones seemed like the way to go. I adapted a recipe that I had for pecan banana bread scones since it used brown sugar and cinnamon, I subbed in some whole wheat flour and swapped the sour cream for yogurt (because that's what I had), and added some honey. Then I mixed in some chocolate chips, drizzled on some marshmallow, et voila! More s'mores for breakfast.

I will admit that the scones weren't as graham cracker-y as I wanted, and the yogurt kind of covered the flavor of the honey. But they were still some darned good scones. And they were nice and filling, so they're a good breakfast. Just take one of these, maybe a little fruit, and a glass of milk (or tea, or *blech* coffee), and you're good to go.

S'mores Scones {Printable Version}
Yield: 8 scones
 
Ingredients
1¼ cups all-purpose flour
1¼ cups whole wheat flour
1/3 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
½ cup cold butter, chopped
¾ cup fat-free vanilla yogurt
½ cup semi-sweet chocolate chips
2 tbsp. honey
Marshmallow drizzle, to decorate

Directions
Preheat the oven to 400°F. In a large bowl, mix together the flours, sugar, baking powder, cinnamon,
and salt. Cut in the butter with a pastry blender (or rub it in with your fingertips) until the mixture
resembles coarse crumbs. Add in the yogurt, chocolate chips, and honey and stir well (mixture will seem
dry and crumbly). Turn out the dough on to a lightly floured surface and knead gently about 10 times.
On a cookie sheet lined with parchment paper or a silpat mat, shape the dough into an 8-inch round.
Using a sharp knife, cut the round into 8 wedges, but do not separate them. Bake 18-20 minutes, until
the tops and edges are golden brown. Remove the scones from the cookie sheet and place on a wire
cooling rack, carefully separating them. Drizzle with marshmallow and serve warm.

Tip: To make your own marshmallow drizzle, heat marshmallow crème (Fluff) and a little bit of water in the microwave for a few seconds.

Recipe adapted from Gold Medal Best Baking Recipes Magazine

Sunday S'mores: S'mores Cinnamon Rolls

We're almost to the end of Sunday S'mores, my friends. There are only two more after today. The last one is going to be September 2nd. I was going to end with the last Sunday in August, but September 2nd just happens to be my little cousin CC's first birthday party, and I'd be making something anyway, so I figured, why not do something s'mores-y and go out with a bang?

I have to admit, I will miss Sunday S'mores, even if I'm starting to feel a little s'mores'd-out. Apparently there are a billion and three ways that you can put together the traditional graham cracker, chocolate, and marshmallow combo, but I'm starting to have trouble coming up with new ways. *laughs*

So take the next few weeks to bid a fond adieu to Sunday S'mores. Maybe I'll come up with a new weekly series for fall. Any suggestions.

I had not actually planned to do S'mores cinnamon rolls when I started out this week's Sunday S'mores. I had planned on doing a S'mores roulade. But once again, planning and I proved why we never work well together. So I went hunting through the kitchen for inspiration and saw a can of Pillsbury cinnamon rolls. I guess I was still in a kind of a roll mood, since that sounded like an excellent idea. So I decided on a graham-cracker roll, with a chocolate chip filling and a marshmallow drizzle.

I'm not gonna lie. Yeast doughs frighten me. But I have Max (my bread machine), so I just shove everything in him and set him on the dough cycle (that sounded terrible. Sorry Max!). I'm a wuss, what can I say? If you don't have a bread machine, just follow the mixing and kneading instructions from any reliable cinnamon roll or sweet dough recipe. I'm afraid I can't comment on that since I'm more of a scaredy-cat than Needy McSnuggles.

S'mores Cinnamon Rolls {Printable Version}
Yield: 15 cinnamon rolls
 
Ingredients
For the rolls
¾ cup warm water (approx. 110°F)
1 tbsp. instant or active dry yeast
2 cups all-purpose flour
1½ cups whole wheat flour
½ cup finely crushed graham crackers
½ cup cinnamon sugar (or 1/3 cup sugar plus 2 tsp. cinnamon)
½ tsp. salt
1 egg, lightly beaten
1/3 cup butter, softened

For the filling
2 tbsp. butter, softened
¼ cup packed brown sugar
1 tsp. cinnamon
½ cup mini semi-sweet chocolate chips

Marshmallow topping and extra chocolate chips, to decorate

Directions
Prepare the dough: Add the yeast to the water and let activate for 10 minutes (skip this step if using
instant yeast). Add all the ingredients for the rolls to a bread machine and set on the dough cycle. When
finished, turn out onto a lightly floured service and let rest, covered, for 10 minutes. Roll the dough out
into a rectangle approximately 10x15”.

Prepare the filling: Spread the butter evenly over the dough. Combine the rest of the filling ingredients,
and sprinkle evenly over the dough.

Roll the dough into a log, starting from the long side of the rectangle, and pinch the edges to seal.
Grease a 9x13” baking dish with butter or cooking spray. Cut the log into 15 1” pieces and place in the
baking dish, leaving a little space between each piece. Cover lightly and let rise for 30 minutes or until
doubled. Bake at 350°F for 25 minutes, or until the tops are golden brown. Cool on a wire rack for 5-10
minutes. Drizzle with marshmallow topping and chocolate chips and serve warm.

Tip: To make your own marshmallow drizzle, heat marshmallow crème (Fluff) and a little bit of water in the microwave for a few seconds.

Recipe by Kim

Sunday S'mores: S'mores Cereal Treats

This... has not exactly been the world's best summer. In fact, it's been a right little piece of sh**.

And I'm already behind in my NaNo novel.

It's stupid, but it's beginning to feel like crap only happens when I fall behind on my wordcount. I barely wrote the first week in June, and... well, you know what happened. I didn't meet my goal on the first, and I find out that someone I knew in high school had passed away that morning.

Like I said, it's stupid. My writing doesn't have supernatural powers. The balance of the universe isn't decided on whether I can bang out 1,667 words a day. And Scott was already gone by the time I decided that 300 words wasn't a huge deficit, and I could make it up the next day. I know all this. I know that it's just a terribly cruel coincidence, but knowing doesn't help or bring back the excitement and joy that I used to feel during NaNo. Knowing doesn't bring back my inspiration. And catching up won't bring any of them back.

So in deference to my maudlin mood this week, I decided to keep things simple for Sunday S'mores. S'mores cereal treats have been circling the internet. They're all basically made the same way, with Golden Grahams and chocolate chips. I was going to do the same, except I bought Quaker Honey Graham Oh's (they were cheaper).

To get the basic recipe and pick up some tips, I hopped on over to Cookies & Cups. Shelly is a krispie treat genius (and fellow Jersey girl), so I knew I could get some reliable information from her site. And I really should have, but I got distracted by her Fluffernutter Sandwich Krispies. She'd sandwiched peanut butter and Fluff inside the krispie, and I knew that's what I had to do for my s'mores treats.

So I measured out the cereal. I thought about crushing it, but didn't. Mistake #1. (I also could have mixed the cereal with some Rice Krispies). I then mixed the chocolate chunks with the cereal, thinking that would be the best time to add them. Mistake #2. If I had actually looked for tips on Shelly's site as I had planned, instead of focusing in on the Fluffernutter sandwich recipe, I might have made things easier on myself, but when have I ever done that?

The Quaker Honey Graham Oh's ended up being too big to evenly cover the pan, and the chocolate melted as soon as it hit the hot marshmallow. Not to be deterred, I pressed on, adding fudge sauce, realizing I didn't have enough, and adding chocolate spread (both of which ended up leaking though the large gaps between cereal pieces). I then added the Fluff to the other half, and tried picking it up to sandwich the two together, only to find that that half was not solid, and did its level best to fall apart and get Fluff all over the place. I somehow managed to get them together, but not before making a complete and total mess of myself.

Still, the end result was messy, gooy, and delicious, and isn't that the way that all s'mores should be?

S'mores Cereal Treats {Printable Version}
Yield: 16 treats

Ingredients
6 cups graham cracker flavored cereal (such as Golden Grahams or Quaker Honey Graham Oh's)
1 (10.5 oz.) bag mini marshmallows
1 cup chocolate spread (or fudge sauce)
1 cup Marshmallow Fluff (marshmallow crème)
¾ cup milk chocolate chunks (optional)
3 tbsp. butter

Directions
Spray a jelly roll pan (or rimmed baking sheet) with cooking spray. In a large saucepan over low heat,
melt the butter. Add the marshmallows and stir continuously until just melted. Remove the pan from
heat and stir in the cereal. Stir in the milk chocolate, if using. Using wet hands, pat the mixture evenly
into the prepared jelly roll pan. Let cool for 10 minutes.

Heat the chocolate spread or fudge sauce until at a spreadable consistency. Cut the cereal treat mixture
in half lengthways. Spread the chocolate on one half and the Fluff on the other. Sandwich the two halves
together. Chill in the refrigerator a few minutes, until the chocolate spread is firm. Cut into squares and
serve.

Tip: If using Honey Graham Oh's or any cereal with large pieces, crush it slightly before adding to the
marshmallows. Smaller pieces mean a firmer treat. Also, if adding the milk chocolate chunks, freeze
them, and make sure to add them after mixing in the cereal, otherwise they will melt.

Recipe adapted from Cookies & Cups

Sunday S'mores: S'mores Whoopie Pies

It's almost time for the August session of Camp NaNoWriMo! In case you've forgotten, I started Sunday S'mores as a way to celebrate Camp NaNo in June. And then real life turned into a total suckfest. To tell you the truth, I only got about 2000 words written in June (out of the 50,000 I was supposed to write).

It's tough, because I'm not as excited as I usually am for anything NaNoWriMo. You haven't really known me during a session of NaNo. I love it. There's nothing like it. Camp's a little more laid back than the regular session (which is probably why I've never won a Camp session), but you can still find me chanting, "Write or Die!" or spouting Baty-isms (my favorite goes something like, "For every word you delete, a NaNoWriMo angel plummets, screaming, to the ground where they will most likely require medical attention." We're a special breed).

But as August gets closer, I find myself feeling an unusual trepidation. Because I can't help thinking "if." If I hadn't fallen behind in my wordcount... If I had written 1,667 words on day 1 instead of procrastinating... If I'd plotted out the story beforehand... Logically, I know that it wouldn't have made any difference, but it still haunts me.

So, since it's the last weekend before Camp, I made whoopie pies, because whoopie pies make everything better, right? Whoopie pies are going to fix everything.

I made up the recipe for the cakes, and to my surprise, they really do taste like graham crackers, except fluffy and moist. Then I whipped up some of my no-fail marshmallow filling, and used the fudge sauce I had left over from last week.

I don't know why some people use whoopie pie pans and a pastry bag for the filling. I always thought that half of the charm of a whoopie pie is it's rustic look. But of course, that could be because the first time I had a whoopie pie was at an Amish farmer's market. There's a lot of beauty in imperfection.

S'mores Whoopie Pies {Printable Version}
Yield: 17 whoopie pies (34 individual cakes)
 
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
½ cup (1 stick) unsalted butter
½ cup solid white vegetable shortening (Crisco)
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2 tbsp. honey
2 tbsp. milk
1 recipe Marshmallow Whoopie Pie Filling
Approx ½ cup fudge sauce

Directions
Preheat the oven to 350°F. In a large mixing bowl, combine flours, baking powder, cinnamon, and salt.
Set aside. In the bowl of a stand mixer beat the butter, shortening, and sugars at medium speed until
fluffy. Add the eggs and vanilla, beating well after each addition. Add about half of the flour mixture to
the butter mixture and beat on low until just combined. Mix together the milk and honey and add to the
batter. Add in the rest of the flour mixture and beat on low until smooth.

Line a cookie sheet with parchment paper or a silpat mat. Drop the batter by the tablespoonful on the
cookie sheet, leaving at least one inch between each. Bake for 9-10 minutes, or until the cakes spring
back when lightly pressed. Cool completely on wire racks.

Sandwich the fudge sauce and filling between two cakes and serve.

Recipe by Kim

This recipe is linked to Rate the Plate Utah's Food Holiday Linky Party

Sunday S'mores: S'mores Icebox Cake

I'm worn out, you guys. It's the job, mostly. Long hours with hardly a break, mostly alone save for what often seems like the dregs of humanity that call in whining about how they need to speak to a live person and it's urgent and couldn't I just waste my time calling everyone until I find someone who answers? Or leave the phones and go see if that person's at their desk? Because it isn't like I answer the main line for a very large company or anything, and their's must be my most important call of all time.

Now they've got me whining too.

I vote we make weekends three days instead of two. Because it never seems like there's enough time in the weekend. I can relax and do stuff that I need to, but don't have time to do anything fun. I can relax and do something fun, but stuff I need to do gets put on the back burner. I can do something fun and stuff I need to, but I don't have anytime to relax. Three days would be perfect.

How pretty is this cake? I'm very proud.

So when Sunday S'mores time rolled around again, I knew it had to be something simple and fun to lift my spirits without wearing me down. I could have sworn that I had pinned a s'mores icebox cake on Pinterest, and that sounded like exactly what I needed. I'd never made an icebox cake before, so it would be fun to try, and from what I knew of them, they sure sounded easy enough.

So I went on my s'mores board... and it wasn't there. I had imagined it. So I did some research on icebox cakes and came up with my own. I made it in a loaf pan, since that seemed to be the most common method, but I also made a freeform one, in case the other didn't turn out.

Freeform version

I made some marshmallow whipped cream (although I could have used my toasted marshmallow mousse, I didn't feel much like heating the broiler) and my favorite fudge sauce recipe from Betty Crocker. I made my own sauce because I knew that this recipe was nice and thick (and I had all the ingredients on hand), but you could easily use jarred fudge sauce (which I didn't have on hand).

 As I said, I'd never made an icebox cake before. Nor had I eaten one. But now that I have done both, I'm completely astonished that everyone doesn't make them constantly. Graham crackers, whipped cream, and fudge sauce spend the night together in the refrigerator and somehow becomes cake. I have to admit, I was a little nervous about texture since the whole point of this cake is to make the graham crackers mushy, but it's a good mushy. Firm like a cake, but soft enough to slice. It reminds me a little of a half-melted ice cream cake.

The flavor is pretty much what you would expect. Graham crackers, fudge sauce, and marshmallow whipped cream (though I will admit that the marshmallow gets a little lost. Oh well, I was lazy).

I also topped it with some S'mores Sprinkles by Duff. I completely forgot I had those suckers until now, and they add a real nice sweet crunch.

So to sum up, icebox cakes are super yummy, super easy, no-bake, and only as complicated as you choose to make them. Seriously people, make more icebox cakes.

S'mores Icebox Cake {Printable Version}
Yield: 8-10 servings

Ingredients
1½ cups whipping cream, chilled
1 cup prepared marshmallow topping or crème (Fluff)
1½ tbsp. sugar
½ tsp. vanilla
Approx. 2 sleeves of graham crackers (18 sheets or about 72 individual)
Fudge sauce
Sprinkles or crushed graham crackers, to decorate

Directions
Heat the marshmallow topping in the microwave for a few seconds, until it can be drizzled from a spoon.
Set aside. In the bowl of a stand mixer, or in a large mixing bowl with electric beaters, whip together the
whipping cream, sugar, and vanilla on high speed until soft peaks form. Reserve about ½ cup of the
whipped cream and carefully fold the marshmallow topping into the remaining cream.

Line a loaf pan with plastic wrap. Spread the reserved whipped cream evenly in the bottom of the loaf
pan, about ¼ inch thick. Place a row of graham crackers over the whipped cream, filling as much space
as possible. Heat the fudge sauce to spreadable consistency if necessary and spread a thin layer over the
graham crackers. Top with another layer of graham crackers and spread with the marshmallow whipped
cream. Repeat, alternating between the fudge sauce and whipped cream until the top of the loaf pan is
reached, ending with the whipped cream. Refrigerate overnight.

Invert the loaf pan over a serving dish to release the cake (it should pop right out). Frost the sides with
the remaining whipped cream, if desired, and drizzle with fudge sauce. Top with sprinkles or graham
cracker crumbs. Serve chilled.

Tip: You can also make a freeform cake. Just line the serving dish with graham crackers and layer from there (no need to reserve plain whipped cream).

Recipe by Kim

Pretty cake is pretty. XD