Smores Cake Baked In A Jar Food

S'MORES CAKE

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

S'MORES CAKE "BAKED IN A JAR"

Steps:

• Ingredients 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. They don't need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver. Ingredients for cake: (from peanut butter hot fudge cupcakes) 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 + 1 tablespoon heavy cream 1/2 cup butter, melted 2 tablespoons sour cream Ingredients 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. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again - don't worry if it isn't 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 4-5 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.
• Notes: *The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons... but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes. Makes 4 16-ounce mason jar cakes

S'MORES IN A JAR

Steps:

• Place graham crackers in a food processor; process into crumbs.
• Combine graham cracker crumbs and brown sugar in a bowl; mix well.
• Pour milk chocolate pieces into bottom of 1-quart jar. Layer marshmallows on top of chocolate.
• Fit a resealable plastic bag into the jar over the marshmallows, with the opening pulled over the mouth of the jar. Spoon crumb mixture into the bag gradually, patting mixture down to fill the bag tightly. Seal the bag and close the jar.

S'MORES IN A JAR

Steps:

• For the graham cracker crust: Add the graham crackers to the bowl of a food processor and pulse until the crackers are crushed in to crumbs. Add 2 tablespoons of graham cracker crumbs to each of six 5-ounce jars. Press the crumbs down to the bottoms with the back of a spoon. Reserve the remaining graham cracker crumbs.
• For the pudding: Heat the milk until hot but not boiling in a saucepan on the stove or in a heat-proof bowl in the microwave (1 minute on high). Beat the egg yolks in a medium bowl and add the hot milk, slowly at first, stirring constantly so the eggs do not scramble. Continue until all the milk is incorporated.
• Add the sugar, cornstarch and salt to a medium saucepan. Whisk until there are no lumps. Slowly whisk in the hot milk mixture in a steady stream so lumps do not form. Cook over medium-low heat, stirring constantly, until the mixture starts to bubble and has thickened, about 10 minutes. Add the semisweet and unsweetened chocolate and stir until the chocolate is melted, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Distribute the pudding among the jars and refrigerate until fully set, 2 to 3 hours.
• For the toppings:
• Remove the jars from the refrigerator 2 hours before serving to come to room temperature. Just before serving, top the pudding with another layer of the reserved graham cracker crumbs. Add the miniature marshmallows to cover. Use a kitchen torch to brown the marshmallows. Top each S'mores in a Jar with a large piece of graham cracker.

S'MORE CUPCAKES IN JELLY JARS

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.
• Cut cupcakes horizontally in half. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto tops of cupcakes.
• Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture. Top with remaining ingredients.