Bougie Ice Cream S’mores on a Stick Are the Latest Shtick by the Cronut’s Dominique Ansel


At this point, it really is the Cronut’s Dominique Ansel, and not Dominique Ansel’s Cronut. But not to be outshined by his now world-infamous invention, the genius Cronuteer is back with yet another inspired twist on an American classic: the Frozen S’more.

Yes, ice cream s’mores have been done before, which means this Cronut-sequel is unlikely to harness the same staying power of its older brother. But what the Frozen S’more lacks in portmanteau magic it makes up for in bougieness, since instead of simply sandwiching frozen milk between two graham crackers and setting it on a plate over a burlap tablecloth – Pinterest-style – Ansel’s rendition encases the vanilla ice cream with a chocolate wafer and marshmallow mixed with dondurma (a thick, Turkish ice cream); skewers the whole thing on an applewood-smoked willow branch; and then torches it, because he can.

So will the Frozen S’more (or, as Grubstreet suggests we should call it, the “Fr’or”) be enough to change Ansel’s historical title from “Cronut-inventor” to simply “Genius Pâtissier”? Probably not, but it’ll definitely make a nice little footnote.

H/T + Picthx Grub Street


Nutella S’moreos Are Brilliant, Delicious and Surprisingly Utilitarian


The problem with graham crackers is that they’re kind of useless. Once you’re done crumbling them up into a pie crust, or sandwiching them around melted marshmallows and Hershey’s, it’s not like you’d just eat the leftovers right out of the box. Oreos, on the other hand, are perfect no matter how you choose to eat them. So why on earth didn’t we start making S’moreos sooner?

Blogger Marigold Haske of Hideous! Dreadful! Stinky! made this discovery for herself when she decided to toast a marshmallow and smush it between two Oreo halves spread with Nutella. She admits she wasn’t the first person genius to try this, but since her twitter says she lives in Orange County, she is probably the one that lives closest to me. So what do you say Miss Haske? Hook a sister up!

H/T Neatorama + PicThx Hideous! Dreadful! Stinky!


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


Sushi Turkey, S’more Turkey & More Turkey Incarnations


What began as innocuous turkey-jello mold, quickly grew into a full-blown tradition at Danielle Spencer’s yearly Thanksgiving office parties. From dainty sushi turkeys to eerie moon crater turkeys to refulgent gilded turkeys, her coworkers brought the best and most questionable creations.

Here are our favorites below, to see more check out Danielle Spencer’s artist page.

S’more Turkey Please!



Peep Turkey, I See You!



Would You Like Fries With That Turkey?



“Help, I’m Trapped in a Sea of Turkey!” said Nemo.


via Danielle Spencer


So S’mores Spaghetti is a Real Thing

He’s already brought us Peep S’mores and S’moreos and even a S’more Quesadilla, and now Nick from DudeFoods is back with his latest choco-mallow-graham-cracker-y concoction: S’mores Spaghetti, molecular gastronomy-style.

Featuring chocolate and marshmallow “noodles” and a graham cracker crumble, S’more-ghetti is admittedly not the easiest thing to make, and chances are the process doesn’t properly capture the all the dimensions of the perfectly toasted ‘mallow (considering gelatin is virtually un-flammable), but it definitely looks worth a try.

And hey, any budding science teachers looking for a fun experiment to try with their students this year might consider giving this a shot. Same goes for anyone who’s always dreamt of eating spaghetti for both dinner and dessert (i.e., everyone).

You’re welcome world?


Here’s How to Make Room Temperature S’more Bars

August is National S’more Month, which makes it one of the most delicious months of the year.

While s’mores aren’t difficult to make, not all of us have a campfire readily available. Some of us live in areas that have “fire bans” or “no burn days” … it’s tragic, I know. Then again, building a fire seems less exciting when it’s already a thousand degrees outside.

Luckily, there are ways to get your s’more fix while keeping cool. These extremely easy to make, no-bake (i.e., MINIMAL HEAT) s’more bars. You make these babies in the microwave, which means you don’t have to endure any extra heat – no stove, no oven, no fire, no outside. Just sweet, delicious s’more goodness in the comfort of your air-conditioned home.

For these bars I used a recipe that melted the chocolate with the marshmallow, but I think my usual recipe of s’more bars that mixes chocolate chips in at the end is actually better. Luckily, these are so easy to make that you can make them both ways and judge for yourself.

No-Bake S’more Bars

  • 8 cups (1 box) Golden Grahams cereal
  • 6 cups (1 bag)  miniature marshmallows, reserve 1 cup
  • 1½ cups chocolate chips*
  • ¼ cup light corn syrup
  • 5 tablespoons butter
  • 1 teaspoon vanilla (optional)
  1. Butter a 9×13-inch baking dish and line with parchment paper or plastic wrap; set aside.
  2. Place the cereal in a large mixing bowl; set aside.
  3. In a large bowl, combine 5 cups of marshmallows, chocolate*, light corn syrup and butter. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in the vanilla.
  4. Pour the melted mixture over the cereal and, using a buttered spatula or wooden spoon, gently stir until all of the cereal is coated. Stir in the additional cup of marshmallows (and chocolate, if you didn’t melt it with the marshmallows)
  5. Turn the mixture out into the prepared baking pan. Butter your hands and press the mixture evenly into the pan, pushing it down into a flat, even layer. Cool for at least 1 hour at room temperature (refrigerate to speed up this process).


*You can either melt the chocolate with the 5 cups of marshmallows, or stir it in with the last 1 cup. Make sure you use a REALLY BIG BOWL and REALLY STRONG ARMS for stirring. 

*These can also be made on the stovetop, just like you would make regular rice krispy treats, melt it all over low heat, and then stir in cereal and mix-ins, and pour into pan and spread. 

*These can be stored in an airtight container at room temperature for up to 2 days, but good luck with that.



The S’moreo — Exactly What it Sounds Like

Leave it to our friend Nick to make us feel like dumb asses for coming up with an idea so simple, so on the tip of our mind, so accessible, yet, never materialized — The S’moreo. Our close circle of friends is too busy showing off using Reese’s Pieces as substitutes for the Hershey’s, or topping traditional s’mores with bacon to realize that Oreo cookies might be a perfectly acceptable, possibly preferred method to create this widely fawned-over dessert sandwich.

Nick isn’t the first to create a s’moreo, but his picture looks damn good, and it’s the first time I’ve heard about it. So, naively, I’m going to assume this is the first time any of you have ever seen this. According to the reviews we’ve read, it looks like Oreo cookies end up being softer than graham crackers once heated, saving you some of those #firstworld crumbs that always get over your Ed Hardy bib.

What? You don’t have an Ed Hardy bib? Pfft. Loser. Here’s something close to tide you over until you get your game right.



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.