Graham Cracker Blondies Food

GRAHAM CRACKER BROWNIES

Steps:

• In a large bowl, combine all ingredients. Spread into a greased 8-in. square baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE GRAHAM CRACKERS

Steps:

• In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
• Preheat the oven to 350 degrees F.
• On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
• Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.

S'MORES BLONDIES

Steps:

• Heat oven to 350 degrees and arrange oven racks in the upper and lower thirds of the oven. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
• If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
• Add the vanilla and mix to combine. Turn the mixer to low and add the graham crumb mixture and mix just to combine. Add about ¾ of the chocolate to the mixer and mix to incorporate. Transfer the dough to the prepared pan. Use damp hands to press the dough into an even layer.
• Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 30 to 32 minutes. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Return the pan to the top rack of the oven and bake until the marshmallows have softened and begun to turn golden brown, 6 to 8 minutes.
• Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven. Bake until the chocolate is melted and gooey, and the marshmallows are lightly toasted, about 2 minutes. Transfer the pan to a wire rack and let cool, 45 minutes.
• Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies. Let cool another 10 minutes, then slice into 12 even pieces and serve.

GRAHAM CRACKER BLONDIES

Steps:

• Preheat oven to 350º.
• Spray a 13x9-inch baking pan with non-stick spray.
• Mix together melted butter, graham cracker crumbs,sweetened condensed milk, and chocolate chips; press down firmly with spoon in baking pan.
• Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature.

GRAHAM CRACKER BROWNIES

Steps:

• Combine all ingredients and bake in a greased 8 x 8-inch pan at 350° for 22-25 minutes.
• Cut as soon as removed from oven.
• Remove from pan when cool.

CHOCOLATE GRAHAM CRACKER CAKE

Steps:

• GRAHAM CRACKER CAKE: Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
• In a food processor, pulse the graham crackers until they form almost a powder. Add in butter, and blend for another 20 seconds to combine.
• Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
• Split the graham cracker crumble between the prepared cake pans, and press down to form an even crust using the bottom of a glass or the bottom outside of a measuring cup.
• In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, and toss in chocolate chips. Stir until just combined. Split cake batter evenly between prepared cake rounds on top of the crust.
• Bake for 25-30 minutes, or until center is fully baked. Do not overbake.
• Remove rounds from the oven, let cool in the pan for 5 minutes, then flip upside down onto wire rack to cool to room temperature.
• GANACHE FILLING: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined.
• GRAHAM CRACKER BUTTERCREAM: Pulse graham crackers into a fine powder (I use a smoothie blender for this). Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high until light and fluffy.
• Add in graham cracker powder, vanilla, salt, and heavy cream. Mix until combined.
• Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time. Add in more heavy cream or more powdered sugar if needed to achieve desired consistency. Turn mixer on high speed for 2 minutes to thicken and lighten in texture. Hand stir with a wooden spoon to beat out any air bubbles.
• CHOCOLATE GANACHE EXTERIOR LAYER: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined. It will be thick. Let cool until you're able to spread it on the side of the cake like thin frosting, about 15 minutes.
• ASSEMBLY: On a cake turntable, add on a cardboard cake round the side of your cake taped to one size bigger (6" round taped to a 8" round, for example).
• Add a little bit of the graham cracker buttercream in the center of the cardboard round to act as "glue" for that bottom cake layer.
• Place the first chocolate graham cracker cake layer down, add on a small layer of buttercream, then pipe a dam around the outer rim of the cake layer. Spoon in a layer of ganache filing.
• Place the second cake layer on top. Repeat step 2 again for the next buttercream layer, and then add on the top cake round.
• Crumb coat the entire cake, then place in the freezer for 10 minutes.
• Add all the graham cracker buttercream to coat the cake, using a cake knife and cake scraper for clean edges. Freeze cake for 5 minutes until firm.
• Next, add on a layer of ganache over the chilled graham cracker buttercream layer. Use a cake comb to create decorative sides, then top with garnishes on top if desired.
• Enjoy!