Over the summer, Yuseff used Marco’s birthday as an excuse to play with his new grill and cook up delicious feasts for two parties. When he was all done, and the sun was just starting to go down, he took Marco to the grill with a couple of kabob skewers to toast his first marshmallow.
…And Marco refused to eat it because it turned a perfect golden brown. So… so much for that idea? The kid will just continue on with cold s’mores I guess.
With November weather finally starting to settle in Pittsburgh, it’s nice to find indoor-versions of favorite summer snacks. I found this great, and unbelievably simple recipe for S’more Cups from Pampered Chef. Pampered Chef actually has a lot of great recipes, you just have to be willing to sift through their gratuitous product placements. My version of the recipe is actually a little bit easier and less messy than the original, and I’m sure just as tasty!
I made these to take to Deep Creek Lake for a weekend getaway with my family and they were perfect.
Step 1: Crush 7 Graham Crackers until you have fine crumbs. Combine with 1/4 Cup Powdered Sugar, and 6 Tbsp Melted Butter.
Step 2: Scoop the crust mixture into the cups of a mini muffin tin. Press the crust against the side to pack it in. I found that a cookie scoop works best. Bake at 350° for 5 minutes.
Step 3: Break 2 chocolate bars into pieces. I use a Hershey Bar and break each rectangle in half. When the crust is done baking press one piece of chocolate into each cup.
Step 4: Use kitchen shears to cut 12 jumbo marshmallows in half (horizontally). Put one marshmallow half, cut side down, in each cup. Return to the oven for 1-2 minutes, until the marshmallows are soft.
Step 5: Press pieces of the remaining chocolate into the gooey tops of the marshmallows. Return to the oven for just another minute or two to soften the chocolate and make it just a little melty.
Start to finish, this recipe takes maybe 15 minutes! You can be enjoying these in less time than it takes to get a bonfire going!