Two days ago, I made homemade graham crackers. They were certainly more crackerish than the last recipe that I had used. Today, I wanted to made an easy and fun twist on s’mores. I looked around on the internet and found a few recipes for a s’more pie. I decided to use these recipes as a starting point for my dessert and off I went. I used my graham crackers and some chocolate animal crackers for a base crust. Then, in the last first minutes of baking, I added some marshmallow and let them melt over it. As the crust was cooling, I made a homemade chocolate pudding and poured it over the base. And voila, S’mores Pudding. This was my first time making a pudding from scratch and it turned out pretty well. There were no clumps or lumps and the flavor was pleasing, so I would say it was a success. Tomorrow, I am having a real s’mores roast, sans chocolate,for me.
1 cup crushed graham crackers(crushed chocolate animal crackers mixed in are optional, add to your liking)
1 tablespoon sugar
2 tablespoons butter, melted
2 jumbo marshmallows or about 30 minis
1 recipe chocolate pudding
Preheat oven to 350F. Mix the graham cracker crumbs, sugar and butter in a bowl then press into the bottom of a 9x5x3 loaf pan. Bake for 5 minutes. While the base is baking, tear the jumbo marshmallow into bits slightly smaller than your thumb(if using minis, leave untorn). After 5 minutes take the crust out and sprinkle the marshmallow evenly over the top, bake for 5 more minutes. Take out of the oven and let cool. While the base is cooling, make the chocolate pudding and then pour over the base. refrigerate until set.
Chocolate Pudding from Betty Crocker
1/2 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
1/3 cup cocoa powder
2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla
Mix sugar, cornstarch, salt and cocoa powder in 2-quart saucepan. Stir in milk gradually. cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir some of the mixture into the eggs, then blend into the mixture in the saucepan. Boil and stir 1 minute. Remove from heat and add vanilla. Pour into dishes. Cool slightly and refrigerate.
Graham Crackers from King Arthur
2 cups (8¼ ounces) whole-wheat flour
¼ cup (1¾ ounces) sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
¼ cup (1¾ ounces) vegetable oil
¼ cup (3 ounces) honey
2 to 3 tablespoons (1 to 1½ ounces) milk (approx.)
additional milk for glaze
1. In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).
2. Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.
3. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.