Chocolate Chip Pancake Stack Coated In Graham Crackers And Deep Fried



Our boy The Vulgar Chef is doing this new thing he calls #DEEPFryday. We’re guessing it involves a deep fryer at the end of the work week. His first brilliant entry are these amazing Graham Cracker Chocolate Chip Pancakes.

He dunks a stack of chocolate chip pancakes into some egg wash and coats it with graham cracker crumbs. The process is repeated for that extra crunch and then it’s off to the deep fryer.

The result this a gorgeous deep-fried breakfast with a crunchy graham cracker crust.


Deep Fried CHOCOLATE CHIP PANCAKE STACK || #foodbeast ? @thevulgarchef

A video posted by foodbeast (@foodbeast) on

Packaged Food

Oreos Now Has A KEY LIME PIE Flavor With Graham Cracker Cookies


While everyone’s freaking out about the new Oreo Thins hitting shelves, let’s not forget that Nabisco has also released a new Key Lime Pie Oreo.

Foodbeast reader Brian Schmidt sent over some shots of the new cookie flavor. Boasting a light green filling that tastes and resembles a Key Lime Pie, the cookie is available for a limited time.

Also, in keeping with the pie theme, Nabisco will be using a graham cracker cookie rather than a chocolate one.

The cookies are currently available at participating retailers. Presumably for a good part of the summer.





Our pal Kyle, The Vulgar Chef, is really on recipe streak. You may remember his ingenious Mozzarella Stick from earlier this week. Well, he’s back at it again. This time, however, the new addition is next-level sweet rather than savory.

This is the S’moresagna.

A video posted by foodbeast (@foodbeast) on

Made with multiple layers of graham crackers, marshmallows, chocolate syrup and more marshmallows, the campfire ingredients are stacked into a baking tray. Once thrown into the oven, it’s ready to be devoured either as bite-sized portions or in its entirety.

The choice is yours.

You can check out the full recipe here as well as a bunch of other ridiculous recipes.


How to Make Cheesecake Ice Cream in a Graham Cracker Cone


There are few occasions where cheesecake isn’t welcome, except for when it’s summer and there’s ice cream. Even though it’s a cold dish, the fact is baked cream cheese can feel dense and sticky compared with sweet milk that actually melts. So let’s all take a moment to thank God that cheesecake ice cream exists.

In honor of the upcoming National Cheesecake Day, we decided to take the core elements of the two best dairy-based desserts known to man, mix ’em together, and scoop ’em atop a “waffle” bowl made from graham cracker crumbs. The result is something a bit thicker, tarter, and more solid than regular strawberry ice cream. Or if you’d like to think of it another way, melting strawberry cheesecake. Now you really can have your cake, and lick the crap out of it, too.





Strawberry Cheesecake Ice Cream

8 ounces cream cheese
1 cup strawberries
1 cup regular sugar
3/4 cup powdered sugar
1 cup sour cream
1 cup heavy cream
1/4 tablespoon vanilla extract
1 1/2 tablespoon lemon juice
1 large bowl
1 medium mixing bowl
electric mixer
food processor
bag of ice
kosher salt

Graham Cracker “Waffle” Bowl — adapted from Cupcake Project

2 egg whites
1/4 cup heavy cream
1/4 teaspoon salt
1/3 cup dark brown sugar
3 tablespoons sugar
2 teaspoons honey
5 tablespoons melted butter
1/3 cup graham cracker crumbs
2/3 cup baking flour
parchment paper
baking sheet
cupcake tin





Ice Cream

1. Combine strawberries and regular sugar in food processor and blend until liquid. Set aside.
2. Beat cream cheese in medium mixing bowl until smooth. Gradually add sugar while beating, then sour cream, then heavy cream. Finally add pinch of kosher salt, lemon juice, strawberry puree and beat until smooth and combined.
3. Fill large bowl with ice, then pour over with kosher salt. Place mixing bowl inside larger bowl, then freeze at least 5 hours or overnight. Remove every 30 – 45 minutes to beat with electric mixer until ice cream is frozen.

Waffle Bowls

4. Meanwhile, whisk egg whites and cream for graham cracker cone together in medium mixing bowl. Add salt, sugars, honey, and melted butter. Whisk together, then add graham cracker crumbs and flour. Whisk some more.
5. Preheat oven to 325 degrees Fahrenheit. Lay out sheet of parchment paper atop baking sheet and drop spoonfuls of batter into 6 inch circles, spreading them smooth and flat. Bake 8 – 10 minutes, until edges of the circles, but not the centers, are browned. Prep bottoms of cupcake tin with PAM spray or vegetable oil.
6. After 8 – 10 minutes, remove circles from oven and, moving quickly, place atop bottoms of cupcake tins, pressing gently to shape. (Warning: circles may be hot. Wear gloves or use a spoon if necessary.) Return to oven to bake an additional 10 – 15 minutes, then remove bowls from oven and set aside.

7. Place ice cream in refrigerator half an hour before serving.



Sayonara Graham Crackers: Bacon Weave S’mores Have Arrived


It appears that Nick over at Dude Foods was on something of a s’mores kick the other day. Looking to satisfy his craving, he gathered a few slices of bacon, Hershey’s Chocolate and marshmallows. From there, he set out to create the perfect combination of sweet and salty: Bacon Weave S’mores.

Luckily, the bacon masterpiece is easy to make, according to food’s Michelangelo. Just cut the bacon slices into halves and form your weave (three by two pieces of bacon). Make sure to cook the bacon first before adding the chocolate (half a bar) and marshmallows, then nuke it in the microwave. It takes about 30 seconds and you’re good to go.


Could this be the next Pop Tart S’mores? Regardless, say goodbye to your momma’s graham crackers because you’ll probably never want to use them for s’mores again.

PicThx DudeFoods


Gather ‘Round the Campfire With a 55,460 Calorie S’more Burger and Side of Red Velvet Onion Rings


You know that primal fear we all have of going camping and getting lost in the middle of the woods for so long that we lose our basic sense of humanity and ultimately resort to cannibalism?

Well, the next time you go camping, whip up one of these bad boys and you won’t ever have to worry about that again. Well, at least not for a month. (55,460 / 2,000 = ~28. Math, b*tches.) Well, that’s if you’re just eating everything by yourself. Well, and if you don’t die of a heart attack.

In its typical fashion, Epic Meal Time shows us how to make a giant s’mores burger featuring a nutella, marshmallow fluff and chocolate-stuffed beef patty sandwiched between two something-sized graham crackers and all topped with, of course, a healthy helping of booze-infused bacon. And don’t forget about the side of Red Velvet battered onion rings.

You know, I used to wonder how these guys functioned so well after drinking so much, but I’m starting to think that’s the only way they can get through it. Goodness knows there’s no way I’d be able to stomach any of this stuff sober, blech.

H/T + PicThx Nerdalicious


Here’s How to Make Cherry Pie Jello Shots, Complete with Mini Graham Cracker Crusts

So the family-centric holidays are technically over (unless you’re one of those people who actually enjoys boozing it up with gramps, ya freak). But that doesn’t mean the family-centric holiday-themed treats have to end. In fact, why not keep the fun of all the suffocating hugs and ugly sweaters and forced smiles going by whipping up some of these Cherry Pie Jello Shots for your favorite New Year’s Eve bash?

Because nothing says awkward familial gathering like a delicious slice of cherry pie.

Brought to us by the “queen of jello shots” herself, That’s So Michelle, these delightfully simple tarts are made by pouring your cherry-flavored jello/vodka mix into pre-made mini pie crusts. Best of all, each “pie” can be cut up into smaller individual slices, guaranteeing there’s enough awkward tasty holiday misappropriation to go around.

Check out the full recipe and photos, here.

H/T That’s So Michelle


S’more Cookies

S'more Cookies

Just in case you aren’t in the mood to sit by the campfire/bonfire because your significant other sprayed too much lighter fluid and everything smells like chemicals, we’ve found a recipe to get you S’more’d up before the flames ignite.

With these cookies you’ll still be the hit of the party (and won’t smell like smoke) and every kid (or adult) who gets their lucky mitts on one will probably love you forever. Forever ever? No promises.

We’ve seen the awesome campfire orange cakes as a substitute for the Sandlot classic before, but today a traditional campfire dessert gets the cookie treatment from our friend Risa at the Baked Perfection Blog. Full Recipe below!

S'more Cookies

Recipe Time:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt
1 dash of cinnamon

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped 

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.