STICKS FOR S MORES RECIPES

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BEST S'MORES STUFFED COOKIES RECIPE - HOW TO MAKE S'MORES …



Best S'mores Stuffed Cookies Recipe - How to Make S'mores … image

You've never seen a cookie like this one from Delish.com.

Provided by Lena Abraham

Categories     nut-free    vegetarian    Fourth of July    baking    dessert

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 12

1 1/4 c. (2 1/2 sticks) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 large eggs
2 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 c. semisweet chocolate chips
8 graham crackers
8 marshmallows
3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces

Steps:

  • Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
  • In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
  • Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Repeat with remaining s'more ingredients.
  • Assemble cookies: Scoop approximately 1/4 cup of cookie dough, flatten into a round slightly larger than the s'more, place on prepared baking sheet, and place prepared s'more on stop. Scoop another 1/4 cup of cookie dough, flatten, and use to cover s'more until no graham cracker is visible. Flip cookie so first scoop of dough is now the top of the cookie. Repeat until remaining dough and s'mores are used. Refrigerate on baking sheets for 10 to 15 minutes.
  • Bake cookies until lightly golden, 16 to 18 minutes. Let cool 10 minutes on baking sheet before serving. 

BREAD PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bread Pudding Recipe: How to Make It - Taste of Home image

Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12-16 servings.

Number Of Ingredients 9

3 eggs
3 cans (12 ounces each) evaporated milk
1-1/4 cups sugar
1/4 cup butter, melted
1/2 to 1 cup raisins
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 loaf (1 pound) unsliced bread, cubed

Steps:

  • In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes. , Pour into a greased 13x9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 220 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 290mg sodium, CarbohydrateContent 36g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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BREAD PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME
Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Calories 220 calories per serving
  • In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes. , Pour into a greased 13x9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.
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