Tag Archives: s’mores

Lazy Lemon Curd + Lemon Meringue S’mores

Lazy Lemon Curd + Lemon Meringue S’moresIs there any food that celebrates summer quite like a s’more? I don’t think so. I mean, it’s pretty difficult to argue with the near-perfect combination of graham cracker, melty toasted marshmallow, and chocolate on a searing hot day…Lazy Lemon Curd + Lemon Meringue S’mores…but I’m going to anyway because of course I am. I like to occasionally dabble in the contrarian arts, and nothing on this blog screams “I do what I want!” louder than today’s Lemon Meringue S’mores!Lazy Lemon Curd + Lemon Meringue S’moresYes, Lemon Meringue S’mores. As in, graham crackers, toasted marshmallow, and lemon curd. As in, a six—er, four—bite summertime treat that tastes just like Lemon Meringue Pie, but is about 1% of the work, permitting that you’ve already made the lemon curd. If you haven’t made it, that number goes up to a whopping 3%.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresYou see, the lemon curd I use for Lemon Meringue S’mores isn’t just any lemon curd, y’all. It’s Lazy Lemon Curd. I mean, you’ll be hard-presses to find a citrus curd recipe that is particularly challenging, but this is one for the days when you reeeeeally don’t want to whisk something continuously or add butter bit-by-bit or strain anything.*

*I hate straining things. Hate. It. Not as much as I hate cleaning muffin pans, but almost. So, if I tell you to strain something, it means it really needs to be done. Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresThis is an easy three-ingredient, two-step recipe. Whisk together some fresh lemon juice, two egg yolks and a can of sweetened condensed milk. Heat that mixture over a double boiler, stirring if/when you think about it, until it thickens slightly, which takes fifteen minutes. That’s literally it.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresIf this recipe looks familiar, that’s because it is. Lazy Lemon Curd is just a sunny lemon spin on the filling for my Key Lime Linzer Cookies, and that is just a stovetop version of Key Lime Pie filling. It’s also the combination I use in my easy Pink Lemonade Bars. Sweetened condensed milk, y’all—it’s the unsung hero of my kitchen.Lazy Lemon Curd + Lemon Meringue S’moresOnce your Lazy Lemon Curd has cooled a bit, make yourself some s’mores! Slather a little of the curd on a graham cracker, top it with a toasted marshmallow and sandwich it all with another graham cracker. And then repeat that process because you’re going to want two of these toasty, gooey, lemony treats. And because this stuff keeps well in the fridge, you can make Lemon Meringue S’mores all summer long. That’s something worth celebrating.Lazy Lemon Curd + Lemon Meringue S’mores

Lazy Lemon Curd
makes about 1 1/2 cups

2/3 cup fresh lemon juice (from about 3-4 lemons)
1 14 ounce can sweetened condensed milk
2 large egg yolks, room temperature

Make the filling. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together lemon juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat and transfer filling to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.

Lemon Meringue S’mores
makes 4 s’mores

4 whole sheets honey graham crackers
2 tablespoons Lazy Lemon Curd
4 large marshmallows

Carefully break each graham cracker sheet in half to produce 2 squares (8 squares total). Place bottom-side-up on a surface.

Top 4 of the graham squares with 1/2 tablespoon (1 1/2 teaspoons) each of the Lazy Lemon Curd.

Toast the marshmallows. Place each marshmallow on a skewer. Turn a gas stove flame (or other heat source) to medium-low. Carefully toast marshmallow over the top before transferring it onto lemon curd. Repeat with other marshmallows. Turn off stove. If you’d like to toast your marshmallows with another at-home method, see here.

Top marshmallows with the remaining graham squares, top-side-up. Serve immediately.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’mores

Toasted Oat Graham Crackers {Vegan & Gluten-Free}

Toasted Oat Graham Crackers {Vegan & Gluten-Free}If you’ve been around here a while, you know that I spend 51 weeks of the year dreaming about my annual trip to Swans Island, Maine, and one week actually on the island. I hope to one day be able to make that more of a 40:12 situation (I’d settle for 50:2), but until then, I’ll just have to make the most of that week.Toasted Oat Graham Crackers {Vegan & Gluten-Free}This is my fourth year going up to Swans Island, and my third organizing the trip. There’s something wonderful about the anticipation of it all. From the moment we start looking at vacation dates and rental houses, and then confirming guests, there’s a wonderful familiarity to the whole process.Toasted Oat Graham Crackers {Vegan & Gluten-Free}We book the house. We choose a spot to stop overnight on our way up (usually Portland) and VJ books the AirBNB. We rent a car. We create a menu and make a grocery list. Throughout it all, we dream about this incredible place and probably annoy the crap out of the first-timers going with us 😉 Toasted Oat Graham Crackers {Vegan & Gluten-Free}One of my favorite parts of the process is coming up with recipes we can all enjoy. VJ, my Swans Island ride-or-die, is a gluten-free vegan. In fact, she might be the world’s most adaptable gluten-free vegan—I’ve never seen her look at a menu and not be able to find *something* she can eat.Toasted Oat Graham Crackers {Vegan & Gluten-Free}When it comes to my on-island baking adventures, VJ is always willing to help take process photos and is super supportive (she once sat on a rock in the dark outside the Swans Island Post Office with me so I could use their WiFi to post these Lemon Bars), but I rarely bake anything she can actually eat. As such, I’ve made an effort on these recent trips to make baked goods that all of us can get behind. Last year’s gluten-free vegan options included Cornmeal Pancakes and Salted Chocolate Hazelnut Granola. This year’s are going to include s’mores made with these easy Toasted Oat Graham Crackers!Toasted Oat Graham Crackers {Vegan & Gluten-Free}The idea for these sweet little crackers came to me as I was falling asleep one night last week and the inspiration was so strong that I had to get up and type it all down before I forgot! Four test batches later, I’m serving up a delicious and deliciously easy recipe perfect for our vacation 🙂 Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers are crunchy and nubbly, and have just the right amount of sweetness. They’re everything you could want in a graham cracker, except where the traditional treats start with a specialty coarse wheat flour, these are made with ingredients you likely already have in your pantry, like old-fashioned oats, light brown sugar, cinnamon, coconut oil, and pure maple syrup.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Also, the dough is made entirely in the bowl of a food processor! Easy peasy.

Toasted Oat Graham Crackers {Vegan & Gluten-Free}Once the dough is made, roll it out between two sheets of parchment and give it a quick freeze before slicing it into crackers. A chef’s knife works well for this, but I am fond of this expandable pizza wheel.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Score each cracker down the center…Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}…and pierce it a few times with a toothpick. I use a wire cake tester.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Bake the graham crackers for twenty minutes. Let them cool for a few minutes and then, all bets are off! These crispy, crunchy, cinnamon-spiced Toasted Oat Graham Crackers are great by themselves, or topped with peanut butter. Or cream cheese frosting.

Don’t judge me.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}These crackers can be kept whole or broken neatly in half along that score line. I haven’t tried it yet, but I’m pretty sure these would make an amazing gluten-free vegan graham cracker pie crust!Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}One thing I know for sure is that they’re pretty damn good stacked with dark chocolate and toasted vegan marshmallow. Best vegan s’mores ever.Toasted Oat Graham Crackers {Vegan & Gluten-Free}I can’t wait for vacation.Toasted Oat Graham Crackers {Vegan & Gluten-Free}

Toasted Oat Graham Crackers {Vegan, Gluten-Free}
makes about 3 dozen square crackers

3 cups old fashioned oats (use certified gluten-free for gluten-free crackers)
1/3 cup light brown sugar, packed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup melted coconut oil
3 tablespoons pure maple syrup
3-4 tablespoons water

Place oven racks in the top and bottom positions. Preheat oven to 325F.

Spread oats onto a dry rimmed sheet pan. Place in oven and toast for 5-7 minutes, or until fragrant. Let cool for about 10 minutes.

Transfer oats into the bowl of a food processor. Process for 1.5-2 minutes, or until there are no recognizable oats. Pulse in light brown sugar, cinnamon, nutmeg, baking soda, and salt. Add coconut oil, maple syrup, and 3 tablespoons of water and process until a dough ball forms. Add 1 more tablespoon of water if the dough is crumbly.

Sandwich dough between two pieces of parchment paper and roll until 1/8-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 10 minutes.

In the meantime, line two sheet pans with parchment. Set aside.

Remove frozen dough from freezer. Slice in 2-inch squares (scraps may be re-rolled). Place about 1.5-inches apart on prepared pans. Use a sharp knife to score lightly down the centers. Pierce a few times with a toothpick or the tines of a fork.

Bake 10 minutes before rotating the pans top to bottom and front to back. Bake for an additional 10 minutes. Let crackers cool for 5 minutes before removing to a rack to cool completely. Crackers will initially be slightly soft, but will harden as they cool. Repeat brief chill, slicing, scoring, and baking with any remaining dough.

Graham crackers will keep in an airtight container at room temperature for at least a week.
Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}

S’mores Sandwich Cookies

 It’s almost Memorial Day! And that means it’s almost time for camping and beach days and, most importantly, s’mores.

I mean, who doesn’t love s’mores? Crunchy graham crackers, melty milk chocolate, and toasted marshmallow are absolute perfection when smashed together. The only real problem with summer in New York City–besides the oppressive humidity–is that I don’t have enough excuses to eat them. I know I could toast marshmallows over a burner on my stove and make them in my kitchen, but really, s’mores are always, always best when eaten around a fire. But I don’t know if or when I’ll be around a fire pit this summer, so instead I’ll eat these cookies in my apartment while I plan my fictional camping trip. 

S’mores Sandwich Cookies have all the flavors of the real thing. The cookies themselves are made with a combination of flour and graham cracker crumbs, and speckled with bits of smooth milk chocolate. The best part? The graham cracker crumbs keep the dough from spreading too much, so this dough doesn’t need to chill! This means that if you manage your time wisely, these cookies can be made start-to-finish in less than 90 minutes. 

Enough about the cookies though–let’s get to the filling. Oh good gracious, this stuff is amazing. Mini marshmallows are toasted under the broiler, and then beaten into a creamy frosting. Then it’s spread or piped onto the cookies, and everything is squished together so that there’s graham cracker, milk chocolate, and toasted marshmallow in every single bite.

S’mores Sandwich Cookies are the stuff of summertime dreams. But you won’t smell like a fire pit when you’re done making them, and you won’t need any bug spray. No, you can enjoy these in the comfort of your very own air-conditioned home. And when it’s 100 degrees and 10,000% humidity, doesn’t that sound like bliss? 

 S’mores Sandwich Cookies
makes about six dozen sandwich cookies

Cookies:
1 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons real vanilla extract
1 1/4 cups graham cracker crumbs (about 10 graham crackers)
6 ounces milk chocolate,* finely chopped

Filling:
1 10-ounce bag miniature marshmallows
2/3 cup shortening
1 1/2-2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a medium-large mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in dark brown and granulated sugars, followed by eggs and vanilla. Add dry ingredients in two installments, mixing completely after each addition. Beat in graham cracker crumbs, followed by chopped milk chocolate.

Scoop dough by the teaspoon, roll into balls, and place at least 1 1/2-inches apart on prepared pans. Bake 6-7 minutes, until no longer shiny. Let cool on the pans for 5 minutes before removing to a rack to cool completely.

Make the filling. Set oven to broil. Line a baking sheet with aluminum foil. Place marshmallows in an even layer over the foil. Set aside.

In a large mixing bowl, use an electric mixer to beat shortening until light and fluffy. Beat in 1 1/2 cups confectioner’s sugar, followed by salt and vanilla.

Broil marshmallows 30-45 seconds, or until golden. Remove from broiler, and immediately use a silicone spatula to scrape them into the mixing bowl. Beat until completely combined, scraping the bowl as necessary. Add more confectioner’s sugar as needed. It will be a bit sticky. If the filling is initially too warm with which to work, chill it for 15-30 minutes before proceeding. If you would like to pipe the filling, spoon it into a plastic sandwich bag, and snip off a corner.

There are two options for filling:

1. To assemble a sandwich cookie by piping, apply filling by pipe about a teaspoon of filling on the underside of one cookie, leaving about 1/4″ around the edge. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

2. To assemble a sandwich cookie by spreading, use an offset frosting knife to spread 1/2-1 teaspoon on the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat until all cookies have been used.

Filled cookies will keep in an airtight container at room temperature for up to a week.