Restaurants Sweets What's New

This Restaurant Deconstructs S’MORES And Elevates Classic Campfire Desserts

Restaurant and bar EP & LP is known for taking classic dishes and giving them an elevated spin. Imagine the most basic dishes, the ones you made as a kid sitting with your friends listening to ghost stories around the campfire, getting a professional culinary reboot.

In honor of campfire snacks, and the best dishes of our childhoods, the restaurant’s chefs Louis Tikaram and Zen Ong came up with a few very unique takes on three iconic dishes.

When it comes to favorites, we’ve alway been partial to s’mores ourselves, as there’s nothing like the smokiness charred marshmallows.

The Cali Cloud (Ice Cream)


This light dessert is made with a vanilla tofu custard, nata de coco, pineapple sorbet, and shaved frozen honeydew melon. The ingredients come together to form a pineapple cloud that acts as the Megazord finale to your meal. Light, but powerful.

EP&J (Peanut Butter and Jelly)


Fans of peanut butter and jelly will get a kick out of EP & LP’s take on the the classic sandwich. These “bites” are made with roasted white chocolate, salted peanuts crunchier than Doritos in a library, honeycomb, and are topped with strawberry jelly as vibrant as a neon “OPEN” sign — one that should be flashing across your mouth as you’re prepared to devour these irresistible bites.

The best part is they’ll stick to the roof of your mouth, just like the original, in the most endearing way.

Coconut S’mores (S’MORES)


Think of this dish as a deconstructed variation of a classic s’mores. EP’s spin on the campfire classic uses torched coconut marshmallow that fills you mouth with the aroma you can only find the night before sleepaway camp ends, crushed graham cracker, and Belgium milk chocolate as smooth as Don Draper himself.

Patrons have it served with fresh and freeze-dried berries and a house-made coconut sorbet, much to the delight of our lactose intolerant peeps.


S’MOCHI: How to Make Mochi Ice Cream S’mores

With all the bacon-wrapped, deep-fried hurrah these days, it’s easy to pass up on the simple, brilliant ideas. Cue in the S’Mochi — an invention by Foodbeast reader Ryan Horikoshi. The clever take on the standard campfire s’more swaps the traditional marshmallow with mochi — a small Japanese rice cake — instead.

We decided to try out the recipe at the Foodbeast Kitchen, opting for vanilla and green tea-flavored mochi ice cream. Using a blowtorch, we were able to quickly toast the sticky rice cake layer on the outside before topping it off with a pad of butter and cinnamon sugar, then sandwiching it between chocolate and graham crackers.

The end result: a phenomenal bite of crunchy, sweet graham and chocolate, then soft, chewy mochi rice cake, and finally a cold burst of sweet ice cream. Lesson learned: it’s the simple things in life that make your mouthbuds explode.


How to Make S’mochi

What You’ll Need

  • Mochi, choose your favorite flavor
  • Butter
  • Graham Crackers
  • Milk chocolate Bar

How to Make It

1. Roast mochi over a campfire (or a blowtorch)  until it starts to brown ever so slightly.

2. Place it on top of a graham cracker and piece of chocolate.

3. Top mochi with a pad of butter and sprinkle on cinnamon sugar.

4. Sandwich with another graham cracker.

5. Eat!


S’mores Hot Chocolate is Sweet, Toasty Perfection in a Cup


I’m eating a chocolate croissant while writing this and despite the pastry’s flaky texture and chocolate innards, it pales in comparison to this S’mores Hot Chocolate. This recipe comes from Just Love Food and swaps the traditional campfire for a stove top and oven.

For readers who consider AstroTurf to be a form of wildlife, this one’s for you. Avoid the pesky mosquitoes and deceptively innocuous poison ivy and enjoy the indulgent taste of s’mores from the comfort of your home. Simply grab your favorite mug, cocoa powder, milk, marshmallows, and a few other essentials to whip up this treat while watching Doctor Who reruns. It’s sweet, toasty perfection in a cup.

H/T Neatorama + PicThx Just Love Food


Inside Out S’mores, Just Because

We’ve seen s’mores take many forms over the years. We’ve seen a S’mores Quesadilla,Halloween Candy Bark S’moresDeep Fried S’moresPumpkin S’Mores, you name it….and then blogger George Duran took a frighteningly simple and inverted route, and created the Inside Out S’mores.

The only worry I have is, by inverting the traditional s’more, you throw out the utility of the graham cracker. What’s supposed to keep my hand from getting sticky? The somewhat safe casing of the graham cracker is now buried deep inside two layers of potentially messy ingredients: chocolate and gooey marshmallow.

Here’s how Duran explains his thought process and subsequent creation. I won’t try to summarize, because it would only be a terrible disservice:

Often, sitting by a fireside gets you thinking about things. Sometimes it’s about your natural existence, sometimes it’s about inventions that seem pure genius at that moment, but insanely stupid the next day. This isn’t one of those genius moments. It’s a genuinely amazing idea of turning the classic campfire treat, into a Dali-esque concoction!


Campfire Orange Cakes

Campfire Orange Cakes

Summer is upon us. Thousands upon thousands of foodies will partake in camping or beach activities this summer and FOODBEAST wants you to be the life of the campfire/bonfire. After the burgers and wieners are sitting in your friends’ bellies, someone will ask, “What’s for dessert?” And one of your friends will reply, ‘S’mores!’ and pull out the classic bag of marshmellows.

This is your chance to shine! You rise up from the smoke in your face from the campfire (even when the wind shifts right as you change your seat) and you bring a glorious new dessert to the outdoors! Forget ‘placing the mallow on the graham’ (you’re killing me smalls reference) for one night and return to the classic another day.

These campfire orange cakes were brought to you by Emily of Today’s Letters. Thanks Em!

1 box of Pillsbury Classic Yellow Cake Mix
1 cup of water
1/3 cup of oil
3 eggs
10-12 oranges (we used 2 and discarded the extra batter)

Campfire Orange Cake Ingredients

1. Using a knife, slice off the tops of the oranges about a half inch from the top. Be sure and save the tops since they will be used later on.

Campfire Orange Cake Sliced Orange

2. Hollow out the oranges like you would a pumpkin by scooping out the pulp with a spoon. (You can save this to eat or use to make fresh OJ). After preparing the cake batter according to directions, fill the oranges 3/4 full with the batter.

Cake Batter Orange

3. Place the tops back on the oranges and carefully wrap them in heavy duty Aluminum Foil.

4. Place the oranges directly into the campfire and cook for 15-20 minutes, rotating once or twice to ensure even cooking.

Orange Cake Campfire

5. Remove from the fire and check to see if they are fully cooked.