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S’mores in a Jar

A couple weeks ago, my brilliant roommate came up with the theme for our first dinner party: mason jars! With this theme, we’d served the entree and dessert in their own respective mason jars. Adorable, huh?

My roommate was in charge of appetizers and the entree (pic to follow) and I was (obviously) in charge of the dessert.

While aimlessly browsing, I’d seen some recipes of different desserts in jars. My favorite was the s’mores in jar. So I decided to test them out.

In the picture on the site of the recipe I used, the marshmallows seemed to have an almost fluff-like texture. And as you can see above, them marshmallows above seem to be almost fully intact (besides the broiled layer on the top). My roommate suggested maybe baking the the marshmallows instead of broiling them so they cook from the inside out and not just on the top. I guess we shall see next time…

Oh and here is what my roommate made: chili with cornbread cooked on top! Sooo good.

 

Recipe

makes 4 16-ounce mason jar cakes (I made 12 8-ounce jars and didn’t need to alter the recipe at all)
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt

Preheat oven to 350 degrees.

Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone.

After using all the crumbs, I pressed the crumbs down firmly with the flat bottom of a clean ice cream scooper.

The recipe I used didn’t call for the crumbs to be baked, but after tasting the final product (and getting some feedback from some friends), I decided that the s’mores would have been much better if the crumbs were baked a bit. So I recommend baking them for about 8-10 minutes in a 350-degree oven.

for cake:

1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup, plus 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream

for topping:

1 bag of large marshmallows

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth.

Dry ingredients, pre-sifting. I love how this looks like ice cream.

The recipe called for used a 1/4 cup measure to add batter to mason jars one scoop at a time. But since I used smaller jars, I decided to used my brand-new cookie scooper instead (I was waaaay to excited to use this scooper for the first time, fyi. But I’m sure you could have guessed that). You only want to fill them up about half way, and the batter should work evenly for 4 16-ounce jars (or the 12 8-ounce jars I used).

 

 

Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.

Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 3-4 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.

Like I said earlier, if you find that the marshmallows aren’t melting like they should under the broiler, just bake them in a 350-degree oven until they get to the consistency that you desire.

I’ll be posting again soon! Tons of Christmas baking was done this past week and…I am currently in the process of working on the next challenge. Get excited!

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