S'mores Whoopie Pies

About a month ago, I was making some desserts for a luncheon and decided it would be the perfect time to make these S'mores Whoopie Pies that I had spotted a few months ago. I always hesitate to make dessert recipes that yield so much unless I am sure that I have a way to share them.
I was excited about this particular recipe because it uses graham flavor in the cookie/cake part of the s'more, which I think adds a really nice flavor. These are a little bit labor intensive, because there are 3 different components- the graham cake/cookie, the marshmallow frosting, and the chocolate ganache filling- but, they were worth every minute. I made these late at night and that is why there is such a horrible light in the picture. I saved one for the kids to try after they got home from school and we cut it into 5 pieces so everyone could taste it. The consensus was that these were very delicious! The tray returned from the luncheon empty, so I am assuming that the people who ate them felt the same way. A really fun take on S'mores!


Here is the recipe for S'mores Whoopie Pies

Halloween Gingerbread Sandwich Cookies

I saw this recipe in a magazine a year or 2 ago and thought it would be a really fun one for kids to try for Halloween.
One saturday, I mixed up the dough and chilled it.
This dough was very sticky and somewhat difficult to roll-out and cut with cookie cutters.
I let my kids choose a couple of different shapes that they wanted to decorate and then I just rolled the rest of the cookie dough into balls, and baked them.

The cookies were not too sweet. They had a nice flavor, which my kids really liked. The frosting was just cream cheese and marshmallow fluff, so it wasn't overly sweet either.
I used the leftover frosting on these pumpkin cupcakes and also to frost/drizzle on these pumpkin cinnamon rolls.
These were a definite hit! My kids really liked them and we had fun decorating together.
Have fun celebrating Halloween tonight! I am hoping the rain will let up for trick or treating later.

Recipe for Halloween Gingerbread Sandwich Cookies

S'mores Lava Cakes

Who doesn't love S'mores? I can't think of anyone I know, that doesn't like the combination of chocolate, marshmallow and graham crackers. This little molten chocolate cake combines the flavors that you would find in a s'more and the results are delicious.
The great thing about a little molten cake like this, is- you can whip it up in a matter of minutes and it will be done shortly after that.
I actually mixed these little cakes up, while everyone was sitting at the dinner table, finishing their dinner. They are so fast.
I also made them in a muffin tin, because that way everyone got a little cake and I felt better about indulging in a small portion.
I found this recipe in the February issue of Everyday with Rachel Ray and I think it was intended to be a Valentine's Day dessert, but when you make the portions a little bit smaller, it can be shared with everyone.
The marshmallow sauce is made by combining marshmallow creme and a little bit of heavy cream and it was perfect with the cakes.
This little dessert left most everyone at the table asking for another mini-cake, but there were only enough for everyone to enjoy 1 serving.
If you like molten chocolate cake or chocolate at all- try this very simple, elegant dessert!
S'mores Lava Cakes
Silvana Nardone
From Every Day with Rachael Ray February 2009
1 stick (4 ounces) unsalted butter, plus more for greasing
1/4 cup sugar, plus more for coating
4 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large yolks, at room temperature
1 tablespoon flour
3 tablespoons heavy cream
2/3 cup marshmallow cream
1 graham cracker sheet (2 squares), finely chopped (I used graham cracker crumbs)

1. Preheat the oven to 425°. Grease four 6-ounce custard cups (I used a muffin tin and used 9 cavities of the pan), then coat with sugar; place on a baking sheet. In a medium bowl, microwave the butter and chocolate at medium power for 2 minutes; stir until smooth.
2. In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy, 13 to 15 minutes.
3. Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth.
4. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs.

Coming Up Next- Craving Ellie in my Belly- Chicken with Mango BBQ Sauce

TWD-Chocolate-Chocolate Cupcakes

Clara of I heart food 4 thought chose this week's Tuesday's with Dorie recipe and I think I know why- They are the only cupcakes in the book! She has another really cute blog- I heart cuppycakes- dedicated to, yes, you guessed it, cupcakes. Get this recipe from her 1st blog I mentioned or go to THIS POST from a few months ago when I made these cupcakes because I had some leftover praline paste and ganache from a Daring Bakers challenge. The first time, I frosted them with Praline Buttercream and filled them with leftover ganache. TO DIE FOR!
I wasn't going to make these again just becuase I made them so recently, but then I needed to make some goodies for my husband to take to work and these were fairly simple, so I whipped them up. This time I used marshmallow fluff for the filling, but should have used more. I also used the ganache topping called for in the recipe.
I let my girls split one and the rest were whisked away.
Honestly, I thought they were amazing when I topped them with the praline buttercream and filled them with ganache, but this time they just weren't as tasty. They were still good, but the ganache wasn't my favorite for the topping.
I didn't have any problems with them turning out dry-both times I made them, they were moist and delicious, with great crumb.
Go check the Tuesday's with Dorie blogroll to see all the other cupcakes- you might just see some spooky ones!

Coming tomorrow- Daring Baker's Pizza-- 7 ways