Cake

Smore’s Ice Cream Cake:

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April marks the start of “lab” birthdays.  here is the first birthday cake of the year !

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Graham Cracker Cake:

Filling:

  • 2 cups (1 pint) heavy cream
  • Mini chocolate chips
  • Chocolate ice cream
  • Mini marshmallows

 

INSTRUCTIONS

Graham Cracker Cake:

  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugars and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  7. Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
  8. Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.

Filling:

  1. Whip the cream till it reaches soft peaks and fold in the mini chocolate chips
  2. Bring the ice cream to room temperature so that it can be spread.

Assembly:

  1. Cut the cake into two layers and place one layer on the bottom of the springform pan.
  2. Spread ice cream, as much as you like. Sprinkle some chocolate chips and marshmallows, if you want.
  3. Add the other cake layer on top and press down
  4. Add the chocolate chip whipped cream on top
  5. Decorate with more marshmallows, chocolate chips and graham crackers crumbs.
  6. Store in freezer.
  7. Thaw in the fridge for 10-15 minutes before cutting into this messy delight !
Cookies

Smores Cookies–Christmas Cookies #9

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Ingredients
• 1 cup (125 grams) all-purpose flour
• 2/3 cup (80 grams) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light or dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 Tablespoons (30 ml) milk
• 1/2 cup (50 grams) miniature marshmallows, cut in half
• 4 full-sheet graham crackers, ground into fine crumbs
Instructions
1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
3. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk. The dough will be heavy and sticky. Cover and chill for at least 2 hours.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
5. Pour graham cracker crumbs into a bowl. Take 1.5 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.