I’m back!Did you miss me? It’s ok if you didn’t, but I sure have missed you! I really hate not posting regularly, but sometimes life gets in the way and: somethings got to give. We’ve all been there. And sadly, for me in the last week, the blog had to give a little bit. More about this in a minute.
First, lets talk about s’mores cups. They are scrumptious! I came up with the idea a few weeks ago up in Vermont. I suggested to Joe we make s’mores over the fireplace and he loved the idea. But then, when I unpacked my mini marshmallows and bake-able dark chocolate chunks, he looked at me like I had 3 heads. Apparently, these mini ingredients are not conducive for making s’mores.
But now I was craving them! And I couldn’t help but think – there had to be another way to enjoy these besides smushing everything between 2 graham crackers and hoping it doesn’t all fall apart. Enter S’mores Cups!
I love how chocolate-y these cups are, but then again, we all know I’m a chocolate addict. Want to talk about torture? I’ve only been able to eat a couple of these little guys because… I’m doing a cleanse! No, I haven’t lost my mind. Let me tell you more.
As I alluded to in previous posts, there are some crazy stressful things going on in the Lorimer Street Kitchen right now (which I’ll fill you in on once they have passed.) And I am a self-acknowledged stress eater. I envy those people who are unable to eat when stressed. My mouth turns into a garbage pail that I shove with all the foods I love. Forget what it does to my waistline… the end result is I just end up feeling more like crap.
So I decided to reboot. I’m doing a raw, vegan smoothie cleanse. I personally don’t really believe in juice cleanses (um, we need to eat food people) but the one I’m doing, which I’ll post about after it’s over, comes with mixable powders packed with protein and probiotics, and you can eat raw fruits and veggies. So the end result is I’m detoxing without starving myself.After I finish the cleanse I’m going to go back to how I normally eat, but with a lot more moderation and mindfulness. So obviously I can still eat these amazing s’mores cups! There are 2 super simple ways to make them, depending on whether or not you want them to be vegan. You can either use traditional “fluff” or, do what I did and just make some whipped coconut milk cream and add marshmallow flavor. Definitely do not use marshmallow extract – that’s a whole different thing (there is actually a marshmallow plant!). I used LorAnn Marshmallow Flavor but you can use whatever you like.
And while traditional s’mores have gooey chocolate and marshmallows, with crunchy graham crackers, these are the reverse! The chocolate provides the crunch and the graham crackers – just blended with some water – are the gooey part.I’m having another girls weekend up in Vermont and I’m going to bring these little delights up to enjoy after we ski (or go dancing, you know, whatever).
I have a whole line up things I can’t wait to share with you all, and I’m going to try to get the blog (and the routine of my life) back on track! I’m hoping this idea of improving things from the inside out works! We will see.
For more dessert fun, cleanse talk, and behind the scenes pictures, be sure to join other readers on the recently updated! Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- 30 oz Dark Chocolate
- 1 can full fat Coconut Milk
- 1 teaspoon Marshmallow Flavoring
- 1/2 cup Powdered Sugar
- (or replace coconut milk, flavoring and sugar with a jar of marshmallow fluff)
- 14 graham crackers
- 1/2 cup water
- 20 muffin liners (paper or silicone)
- In a double boiler (or in a sauce pan over a pot of boiling water) melt 10 ounces of chocolate. Distribute chocolate among the 20 muffin liners, creating a thin layer of chocolate on the bottom. Put it in the fridge to harden.
- While the chocolate is solidifying, whip up the cream from coconut milk, and add in powdered sugar and marshmallow flavoring. Put in the fridge.
- In a food processor mix graham crackers and water until a smooth paste forms.
- Remove solid chocolate from fridge and place a dollop of marshmallow creme in the center, trying to leave space on the sides for chocolate to fill in later.
- On top of marshmallow creme place a small quarter sized amount of graham cracker filling. Place in freezer (or fridge).
- While cups are firming, melt remaining 20 ounces of chocolate in double boiler or saucepan. Fill in cups until contents are covered in chocolate. Place in fridge for 30 minutes, or until solid.