S’mores Cookbook and S’mores Coffee Cake

S’mores are apparently a distinctly American phenomenon.  Beardy Fiance and I are lucky enough to have a covered patio in our backyard (in exchange, our flat is so small that you can hear everything in the loo, but those are the trade offs you make to live in London).  And so at a party we hosted in our backyard, I suggested s’more making.  While several of my friends were familiar with the concept of a s’more (American culture permeates!), none of them had ever actually tried one.

I can think of no better way to introduce my friends to a s’more than through Susan Whetzel’s The S’mores Cookbook.  This cookbook takes the idea of the s’more and uses it an inspiration in a variety of recipes – all kinds of desserts.  One of the coolest things about this cookbook is that it doesn’t just provide a wide selection of options of s’more based recipes, but also a wide variety of skill sets, so everyone from the proficient microwaver to keen cooks will find a recipe in here that suits them.  This is definitely a great gift for someone who can’t get enough of s’mores!

indexS’more Coffee Cake (from The S’mores Cookbook)

Ingredients (cake layer):

3/4 cup granulated sugar

1/2 cup light brown sugar

1/2 cup unsalted butter

2 eggs

3/4 cup milk

1/4 cup heavy cream

2 1/2 cups plain flour

1 tablespoon baking powder

1/2 cup graham cracker crumbs

DSC_1724Cream together sugars, butter, milk, cream and eggs.  Sift in flour and baking powder.  Mix in graham cracker crumbs.

DSC_1725Place batter in a greased bundt pan (it should be filled about halfway!)

DSC_1729Ingredients (filling):

3/4 cup light brown sugar

1/4 cup unsalted butter

1/4 cup plain flour

1 1/2 cup chocolate chips

1 cup oats

(caster sugar inserted because I’m an eejit)

DSC_1732Mash together brown sugar, butter and plain flour.  Mix in chocolate chips and oats.

DSC_1734Place on top of cake layer in the bundt pan.

DSC_1735Bake at 170C for about 50 to 60 minutes,  Allow to cool completely.

Ingredients (marshmallow syrup):

1 1/2 cups Marshmallow Fluff

2 tablespoons boiling water

1/4 teaspoon vanilla extract

DSC_1736Boil the water, Marshmallow Fluff and vanilla extract together over a low heat.

DSC_1737Allow to cool and then pour over bundt cake.

DSC_1739Very popular with the Beardy Fiance colleagues – and lots of other great recipes in the book.

I received a free copy of The S’mores Cookbook to review from Adams Media, but all opinions are my own.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: