INDOOR SMORES

11.

Uncover the cookies and bake for 8 - 9 minutes or until a

light golden brown.
12.
Use a spatula to immediately remove the cookies to cool
on a wire rack. For the best results, place the cookies near a
fan to cool them quickly.
13.
Serve immediately or store in an airtight container and
enjoy within 24 hours.

SERVES TWO.
INGREDIENTS
o 1 cup chocolate chips
o 8 large marshmallows
o Graham crackers for dipping
1.
2.
3.
4.

P I S TAC H I O A N D C H O C O L AT E
CINNAMON ROLLS

INSTRUCTIONS
Preheat the oven to 450.
In a cast iron skillet, add the chocolate
chips. Snip the large marshmallows in half
and top the chocolate chips with them.
Once the oven is up to temperature, add the skillet
to the oven. Bake for 7-9 minutes, or until the marshmallows turn
golden brown.
Serve with graham crackers for scooping.

SERVES: 10 rolls
IServes:
N G R E 10
D I rolls
ENTS
o
1 stick butter, divided
o
1 cup milk
o
2 teaspoons quick rise yeast
o
2 tablespoons sugar
o
3 cups flour
o
teaspoon baking powder
o
1 cup pistachios, chopped
o
cup sugar
o
1 tablespoons cinnamon

SMORES STUFFED COOKIES

FOR
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INSTRUCTIONS
1.
Heat three tablespoons of butter with the milk until it is
very warm, but not too hot to touch. Add the yeast and the
sugar and allow it to proof for about 10 minutes, until there
is a layer of froth on top of the mixture.
2.
Mix the flour with the baking powder and a pinch of salt.
Dig a well in the middle of the flour mixture and add the
yeast mixture. Mix well until dough forms. Knead the dough
for about a minute or two.
3.
Grease a bowl with oil and place the dough inside. Cover
and keep in a warm, dry place for an hour or until it is
doubled in size.
4.
While the dough is rising, chop the pistachios finely. Add
half the pistachios to the sugar and mix in the cinnamon.
Preheat the oven to 350 degrees. Grease an 8x8-baking pan
with a tablespoon of butter.
5.
Once the dough has risen, roll it out into a large
rectangle. Spread three tablespoons of softened butter on
the dough and cover with a single layer of the sugarpistachio mixture. Roll the dough lengthwise and cut into
about 10 pinwheels. Place the rolls on the baking pan,
leaving a bit of room between each. Spread 1 tablespoon of
butter over the rolls.
6.
Bake the cinnamon rolls for 15 - 20 minutes, or until
golden brown. While the rolls are baking, make the
chocolate icing by mixing all the icing ingredients together
in a small bowl. Top the cinnamon rolls with the chocolate
icing and top with the remaining pistachios.

INGREDIENTS
o
1 cup all purpose flour
o
1 cup whole wheat flour
o
teaspoon salt
o
1 teaspoon baking soda
o
teaspoon baking powder
o
6 - 7 sheets (about 1 cup or 90 grams) of honey graham
crackers, depending on crumb size
o
1 teaspoon ground cinnamon
o
1 cup butter, room temperature
o
cup brown sugar
o
2 large eggs
o
1 teaspoon vanilla extract
o
cup semi-sweet chocolate chips
o
cup roughly chopped milk chocolate
o
2 cups mini marshmallows
INSTRUCTIONS
1.
Mix together both flours, salt, cinnamon, baking soda
and baking powder. Set aside.
2.
Break up the graham crackers into small pieces. Be
careful to not let it get too powdery, but some graham
cracker powder is okay. Set aside.
3.
Cream the butter and sugar together until fluffy.
4.
Slowly add the eggs one at a time, then the vanilla.
5.
Slowly add the flour mixture until just incorporated.
6.
Fold in the graham crackers and chocolate chips.
7.
Take a tablespoon of the cookie and create a small
indentation.
8.
Stuff 4 - 5- mini marshmallows into the indentation. Top
with another tablespoon of cookie dough and press
together until the dough completely covers the
marshmallows. Repeat with the remaining dough and
marshmallows.
9.
Place the cookies on a baking sheet and cover. Cover
with plastic wrap and chill in the refrigerator overnight, up to
three days.
10.
Preheat the oven to 350 degrees.

THE CHOCOLATE ICING

1 cup powdered sugar
2 tablespoons chocolate
3 tablespoons heavy cream

CHEWY SMORES BARS

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INGREDIENTS
1 lb. bag mini marshmallows, divided
1/4 cup (1/2 stick) unsalted butter
4 cups Golden Grahams cereal
4 cups cocoa-flavored rice krispies
(I used Cocoa Krispies)
1/2 cup mini chocolate chips
INSTRUCTIONS
1. Line and grease a 9"x13" pan. Set
aside.
2. In a large saucepan, melt butter on low heat. Add 6 cups mini
marshmallows and stir until completely melted. Remove from heat.
Stir in Golden Grahams and cocoa cereal until all the cereal is fully
coated. Gently stir in mini chocolate chips.
3. Using a greased spatula, press the mixture into the prepared
pan evenly. Sprinkle remaining mini marshmallows evenly over the

pan and using a kitchen torch, toast the marshmallows. If you don't
have a kitchen torch, broil in the oven for 2-3 minutes or until the
marshmallows are browned.
4. Cool completely. Cut into 2-inch squares and serve!

MOLTEN
CHOCOLATE
LAVA CAKE

GOOEY RED VELVET PUDDING CAKE

INGREDIENTS
o 3/4 cup all-purpose flour
o 1/2 cup sugar
o 1/2 cup unsweetened cocoa
powder
o 1 1/2 teaspoons baking
powder
o 2/3 cup butter milk
o 1 teaspoon vanilla
o 3 tablespoons vegetable oil
o Red food coloring (regular or
gel to desired color) (I used
about 1/2 teaspoon gel
coloring)
o 2/3 cup packed brown sugar
o 1/4 cup miniature semisweet chocolate chips
o 1/4 cup cocoa powder
o 1 1/4 cups hot water
o 1/2 teaspoon red food coloring
INSTRUCTIONS
1. Preheat oven to 350 degrees F.
2. In a 2-qt casserole dish, combine flour, white sugar, cocoa
powder and baking powder. Combine milk, oil, vanilla & food
coloring. Stir into flour mixture until well mixed. In a small bowl,
combine brown sugar, cocoa powder and chocolate chips. Sprinkle
over cake batter. DO NOT STIR. Combine hot water and remaining
food coloring over top.
3. Bake for 30-35 minutes or until the top looks cooked. Serve
warm (with ice cream if desired).

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Serves: 4
INGREDIENTS
cup butter
220g semi-sweet chocolate
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tablespoons fl our
1 teaspoon powdered sugar, extra for dusting
1 teaspoon cocoa powder, for dusting
INSTRUCTIONS
1.
Preheat oven to 200C.
2.
Brush 4 small souffl cups with melted butter very
well.
3.
Melt chocolate and butter in a heatproof bowl over
simmering water, stir until smooth.
4.
Stir in powdered sugar.
5.
Add eggs and egg yolks and keep stirring.
6.
Stir in fl our until well blended.
7.
Share between cups and bake for 13-14 minutes
until the sides are set.
8.
Let them rest for a minute and transfer them on
serving plates.
9.
Dust powdered sugar and
cocoa powder on each right
before serving.

THE MOISTEST
CHOCOLATE MUG
CAKE

GOOEY BANANA PUDDING CAKE

INGREDIENTS
3 eggs, separated
1/3 cup butter, softened
1/3 cup sugar
3 Tablespoons sugar
3 ripe bananas
1 teaspoon vanilla
3/4 cup flour
1 1/2 teaspoons baking
powder
o 1 tablespoon lemon juice
o 1/3 cup brown sugar
o 1 cup hot water
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INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. In a medium bowl, beat egg whites until foamy. Add 3
tablespoons sugar and continue beating until stiff peaks form. Set
aside.
3. In a bowl combine 1/3 cups sugar, butter, egg yolks, 2 mashed
bananas, vanilla and lemon juice until well combined. Mix in flour
and baking powder.
4. Gently fold in beaten egg whites. Spread into a casserole dish.
5. Top with brown sugar. Blend together 1 cup of hot water and
remaining ripe banana. Bring to a boil over medium heat (on the
stove or in the microwave). Pour over brown sugar. DO NOT STIR.
6. Bake 25-30 minutes or until set.
7. Serve warm with ice cream.

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6.
7.

INGREDIENTS:
cup all-purpose flour
2 tbsp. unsweetened cocoa powder
tsp. baking powder
2 tbsp. granulated sugar
tsp. salt
cup + 1 tbsp. milk
2 tbsp. vegetable oil
1 tbsp. hazelnut chocolate spread
INSTRUCTIONS:
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients
are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Mine was a 14ounce mug. You want enough headspace for the cake to rise
without pouring over.
Add 1 tbsp. of hazelnut chocolate spread in the middle of
the batter. Just drop it in the middle, no need to push it down
and sink it in the batter.
Place a paper towel into the microwave and set the mug
on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 70 seconds on high (PLEASE
READ NOTES CAREFULLY BELOW)
Carefully remove from microwave and enjoy!