Recchiuti is a special place in the Ferry Building and needless to say quite dangerous. The chocolate selection of artisan chocolates, truffles and chocolate bars are tremendous.
Recchiuti’s s’mores bites are on a whole other level. A package contains 4 s’mores bites for $8. The fluffy marshmallow, graham coating and chocolate coating is absolutely delectable and is hard to just enjoy one.
These s’mores cookie bars and cookies are chock full of mini marshmallows, chocolate chips and graham cracker flavor. The lining of full graham crackers makes the cookie base tender and the extra sweetness of the milk chocolate from the Hershey square is delicious. I made some cookies with some leftover dough and they yielded mini s’more cookies, that had a hint of cinnamon.
2 regular sized Hershey’s chocolate bars (1.55 oz. each)
Preheat oven to 375 degrees. Start by whisking together the flour, crushed graham crackers, baking soda, salt, and cinnamon in a medium bowl.
In the bowl cream together the butter, brown sugar (or white sugar) until the mixture is light and fluffy. Add eggs and vanilla and mix until blended. Slowly add the flour mixture, until it’s just combined.
Fold in the chocolate chips and mini marshmallows. Chill the dough in the fridge for at least an hour.
Line a baking sheet with parchment paper and laying graham cracker squares side-by-side. I used two baking sheets and about 8 graham cracker squares total.
Put a scoop (a little more than 1 T) of dough in the middle of each graham cracker and press down lightly with your finger. Pop them in the oven at 375 degrees and bake for about 5 minutes.
Remove from oven and place Hershey’s chocolate pieces on top of each cookie.
Put the cookies back in the oven for another 5-7 minutes.
Your cookies will all be cooking together and the edges will be turning golden. Let cool in pan a little bit and then remove to a wire rack to cool completely.
There are days when we want to bake, but just not with the oven. Mascarpone Cheesecake is a feasible way to make a very special, lighter cheesecake.
Using homemade graham cracker crumbs, butter, slivers of strawberries and a combination of Italian and traditional Philly cream cheese, this mascarpone cheesecake is perfect for the lazy baker.
Adapted from Gourmet
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
1 (8 ounce) package cream cheese
1 (8 ounce) container of marscapone cheese
2 teaspoons lemon juice
1/3 cup white sugar
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch pan. Chill until firm. In a medium bowl, beat together the mascarpone and cream cheese and lemon juice until soft. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight.
Preheat oven to 350 degrees. With a mixer combine the first 6 ingredients. Add cubed and chilled butter to the mix . Add agave and water and continue to mix until it all combines. Remove and shape the dough into a flat disk and place between two pieces of parchment paper. Roll dough out until 1/4 inch thick. Cut into crackers or shapes. Place cookies on a parchment lined baking sheet and bake for 15 minutes. Cool and serve.