
Homemade Puffy Cloud S'mores









cover photo (and all book photography) by Leigh Beisch
So here's where the magic begins! How beyond adorable is the Marshmallow Madness! book cover? And the name? The colours? I love it all. Packed with approachable-yet-unique recipes and techniques (think Key Lime Pie Marshmallows, Sea Salt Caramel Swirl Marshmallows, Homemade Marshmallow Creme and so much more) and more visual yumminess than I ever imagined, this book is a new favourite around our house. I took away more than just the ability to make these recipes, but I acquired a versatile new skill. Love that. I think what makes this book extra special is Shauna's warmth, humour and innate ability to put people at ease (aside from her incredible talent). You simply want to be around her. I first "met" Shauna when she left a blog comment on one of my posts not long after I first started this blog at the end of 2010, and even after that first comment I knew she was going to be a friend. And she is. You can learn more about her over on her website and blog. And what's more? She has a new book, Pure Vanilla: Irresistible Recipes and Essential TechniquesHomemade Graham Crackers
shared with permission, as written in the book Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever
- 2 cups all-purpose flour
- 1/2 cup stone-ground whole wheat flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter (cut into small pieces)
- 1/4 cup honey
- Turbinado sugar (for sprinkling (optional))
- In the bowl of a food processor, blend together the all-purpose flour, whole wheat flour, brown sugar, salt and cinnamon. Add the butter pieces and the honey and blend until the mixtures comes together. Scrape out the dough onto a sheet of plastic wrap and pat it into a rectangular shape; wrap well. Refrigerate until firm, but still pliable, about 1 hour.
- Position an oven rack in the center position and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Turn out the dough onto a lightly floured surface and roll out thinly, about 1/8 inch thick (you can gather the dough scraps and reroll as necessary).
- Cut out crackers with a 2- to 3-inch cookie cutter (or cut into squares with a pizza cutter) and place pieces on the prepared baking sheets, a dozen per sheet. Prick each one several times with a fork and sprinkle with turbinado sugar, if desired. Chill the pieces on the sheets for at least 15 minutes before baking. bake for 14 to 16 minutes until golden. Let set for 1 minute before transferring the crackers to a rack to cool completely.
I used standard whole-wheat flour (because it's what I had on hand) and it worked fine, but you can find the stone ground variety here: Stone Ground Whole Wheat Flour. I'll try it this way next time.
I rolled the dough, as I do most rolled cookie dough, between two sheets of parchment paper on top of a slip-free mat (I use my Fondant Work Mat for everything).
I chilled the rolled dough for 15 minutes in the freezer before cutting with the cloud cookie cutter, then put the baking trays back in the freezer for another 15 or so before baking.
I didn't sprinkle with turbinado sugar (since I was covering them with chocolate).
This batch yields about 4 dozen 2"x 3" graham clouds.
These are so tasty, even on their own! They make a great snack for kids, and they keep well in a sealed plastic bag at room temperature.
Homemade Graham Crackers
shared with permission, as written in the book Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever
- 2 cups all-purpose flour
- 1/2 cup stone-ground whole wheat flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter (cut into small pieces)
- 1/4 cup honey
- Turbinado sugar (for sprinkling (optional))
- In the bowl of a food processor, blend together the all-purpose flour, whole wheat flour, brown sugar, salt and cinnamon. Add the butter pieces and the honey and blend until the mixtures comes together. Scrape out the dough onto a sheet of plastic wrap and pat it into a rectangular shape; wrap well. Refrigerate until firm, but still pliable, about 1 hour.
- Position an oven rack in the center position and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Turn out the dough onto a lightly floured surface and roll out thinly, about 1/8 inch thick (you can gather the dough scraps and reroll as necessary).
- Cut out crackers with a 2- to 3-inch cookie cutter (or cut into squares with a pizza cutter) and place pieces on the prepared baking sheets, a dozen per sheet. Prick each one several times with a fork and sprinkle with turbinado sugar, if desired. Chill the pieces on the sheets for at least 15 minutes before baking. bake for 14 to 16 minutes until golden. Let set for 1 minute before transferring the crackers to a rack to cool completely.
I used standard whole-wheat flour (because it's what I had on hand) and it worked fine, but you can find the stone ground variety here: Stone Ground Whole Wheat Flour. I'll try it this way next time.
I rolled the dough, as I do most rolled cookie dough, between two sheets of parchment paper on top of a slip-free mat (I use my Fondant Work Mat for everything).
I chilled the rolled dough for 15 minutes in the freezer before cutting with the cloud cookie cutter, then put the baking trays back in the freezer for another 15 or so before baking.
I didn't sprinkle with turbinado sugar (since I was covering them with chocolate).
This batch yields about 4 dozen 2"x 3" graham clouds.
These are so tasty, even on their own! They make a great snack for kids, and they keep well in a sealed plastic bag at room temperature.
Homemade Graham Crackers
shared with permission, as written in the book Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever
- 2 cups all-purpose flour
- 1/2 cup stone-ground whole wheat flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter (cut into small pieces)
- 1/4 cup honey
- Turbinado sugar (for sprinkling (optional))
- In the bowl of a food processor, blend together the all-purpose flour, whole wheat flour, brown sugar, salt and cinnamon. Add the butter pieces and the honey and blend until the mixtures comes together. Scrape out the dough onto a sheet of plastic wrap and pat it into a rectangular shape; wrap well. Refrigerate until firm, but still pliable, about 1 hour.
- Position an oven rack in the center position and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Turn out the dough onto a lightly floured surface and roll out thinly, about 1/8 inch thick (you can gather the dough scraps and reroll as necessary).
- Cut out crackers with a 2- to 3-inch cookie cutter (or cut into squares with a pizza cutter) and place pieces on the prepared baking sheets, a dozen per sheet. Prick each one several times with a fork and sprinkle with turbinado sugar, if desired. Chill the pieces on the sheets for at least 15 minutes before baking. bake for 14 to 16 minutes until golden. Let set for 1 minute before transferring the crackers to a rack to cool completely.
I used standard whole-wheat flour (because it's what I had on hand) and it worked fine, but you can find the stone ground variety here: Stone Ground Whole Wheat Flour. I'll try it this way next time.
I rolled the dough, as I do most rolled cookie dough, between two sheets of parchment paper on top of a slip-free mat (I use my Fondant Work Mat for everything).
I chilled the rolled dough for 15 minutes in the freezer before cutting with the cloud cookie cutter, then put the baking trays back in the freezer for another 15 or so before baking.
I didn't sprinkle with turbinado sugar (since I was covering them with chocolate).
This batch yields about 4 dozen 2"x 3" graham clouds.
These are so tasty, even on their own! They make a great snack for kids, and they keep well in a sealed plastic bag at room temperature.
- For my clouds, I simply bent these cutters so they were cloud-like, but you can also buy a Cloud Cookie Cutter
.
- These are incredible on their own, so if you opt for making just the marshmallows, once you've cut them you can keep in single layers in an airtight container (with one corner cracked ) somewhere cool and dry (not the refrigerator).
- You can watch Shauna make these marshmallows here.
- I used both Callebaut Dark Chocolate Callets
(dark) as well as Callebaut Milk Callets
(milk) and dipped half of my graham cracker batch in dark and the other half in milk chocolate .
- Timing of the Homemade Puffy Cloud S'mores Prep: I made the marshmallow batch first (and set the pan aside overnight). I made the graham clouds that same day and sealed them in an airtight bag overnight. The next morning I dipped them graham clouds in chocolate and let them set. Later that morning I cut the marshmallow clouds and assembled the s'mores.
- The cloud cutter I used is about 3" by 2".
- These finished s'mores are best stored in an airtight container at room temperature, and will last for several days.
- Milk chocolate is a lot softer to work with than dark, so when assembling the s'mores you'll likely need to put the tray in the freezer for a few moments when needed.