REVIEW – The S’mores #Cookbook – With #GlutenFree #Smores Chocolate Chunksters #Cookie #Recipe

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The S’mores Cookbook: From S’mores Stuffed French Toast to a S’mores Cheesecake Recipe, Treat Yourself to S’more of Everything

• Hardcover: 176 pages
• Publisher: Adams Media (August 18, 2013)
• Language: English
• ISBN-10: 1440565279
• ISBN-13: 978-1440565274
• Cover price $18.95

ABOUT THE S’MORES COOKBOOK

Who says you need to be sitting in front of a fire to enjoy the irresistible taste of s’mores? Oozing with fifty mouthwatering recipes, The S’mores Cookbook shows you how to indulge in the rich blend of creamy chocolate, toasted marshmallows, and honeyed graham crackers at every meal. From Chocolate Graham Pancakes drizzled with a sweet marshmallow syrup to S’mores Eclairs smothered in a dark chocolate ganache, this book combines your favorite trio of flavors in ways you’ve never imagined to create delicious plates that will impress friends and family. Featuring step-by-step instructions and enticing four-color photos, you’re guaranteed to melt when you dig into delicious s’mores recipes like:

Toasted marshmallow s’Mores ice cream
Black forest s’Mores
No-bake oatmeal s’Mores cookies
S’mores chocolate bread pudding
Crock-Pot s’Mores brownies

The S’mores Cookbook will satisfy your cravings for the gooey campfire treat all year long!

MY THOUGHTS

do you remember going camping as a child, and making s’mores over the fire? I know I do. The S’mores Cookbook takes S’mores to a whole new level, far beyond that little treat we made on a stick over a campfire.

Chapters in this book include:

• All About S’mores
• Not Your Average S’more
• Breakfast S’mores
• Cakes & Pies
• Decadent Desserts
• Grab & Go Treats
• Cookies & Brownies
• Chilly S’mores
• Drinks
• Giftable S’mores
• Essential S’mores Recipes

Let me start by saying that there are photos everywhere in this book. They’re super colorful and super appetite-whetting. (Is that a word?) Basically, they’ll make you want to eat. There is an index of included recipes on the title page of each chapter. The recipes are easy to understand. A number of the S’mores don’t require actual cooking time like a traditional recipe. But further on in the book are recipes that do require cooking, I would have found it very helpful if the cooking time were highlighted at the beginning, rather then only being in the recipe so I had to read all the way through before being able to determine if there’s enough time to cook it or not. There are also helpful serving suggestions, tips presentations and more scattered through the book. Recipes I’d like to try include Chocolate Covered Strawberry S’mores, Apple Pie S’mores, S’mores Danish,  S’mores Stuffed French Toast, S’mores Popovers, S’mores Coffee Cake, Crustless S’mores Cheesecake, S’mores Chocolate Bread Pudding, S’mores Eclairs, S’mores Turnovers, Gluten-free S’mores Chocolate Chunksters, Cream Cheese Swirl S’mores Brownies, and Double Chocolate S’mores Ice Cream Pie. This cookbook is chock full of recipes sure to please any S’mores lover as well as anyone with a sweet tooth.

Here’s a recipe for, courtesy of The S;mores Cookbook.

Gluten-Free S’mores Chocolate Chunksters

If you or a loved one cannot tolerate gluten, this recipe is an excellent s’mores alternative. No matter what the reason, the elimination of gluten from your diet doesn’t have to mean giving up incredible cookies, like these Gluten-Free S’mores Chocolate Chunksters.

INGREDIENTS

• 8 tablespoons butter, softened
• 2⁄3 cup dark brown sugar
• ½ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1¾ cups all-purpose gluten-free fl our
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup gluten-free graham crackers,
• broken
• 1½ cups semisweet chocolate chunks
• 2 cups mini marshmallows

INSTRUCTIONS

1. Preheat the oven to 325°F. Prepare a baking sheet with parchment paper; set aside.
2. Using a stand mixer fi tted with the beater attachment, cream the butter and sugars on medium-low speed until well combined. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla; combine well.
3. In separate bowl, combine the fl our, baking soda, and salt.
4. Add the dry ingredients to the wet batter. Mix on low until just combined. Stir in the broken graham crackers and chocolate chunks.
5. Scoop rounded balls of batter onto prepared sheets. Batter will spread, so be sure to leave ample space between. Bake for 13–15 minutes, or until edges are very lightly browned.
6. Remove from the oven, and immediately add a few marshmallows to each cookie, pressing down. Return to the oven for 2–3 minutes. Remove from the oven and allow to cool on baking sheets.