S’more of the Week: S’mores Fudge

After making so many s’more recipes, sometimes it’s hard to believe that people have thought of even more ways to make graham cracker, marshmallow and chocolate into a delicious concoction. Thankfully though, they have, and some brilliant person thought to combine the flavors into decadent fudge. I’ve been a fan of fudge for quite some time, but it usually only makes an appearance around the holidays. My aunt makes it every year, so I’ve never needed to make it myself. I decided though that it was time for me to give it a go, and I couldn’t believe that making fudge could be so easy!


I know there are more complicated ways to make fudge using candy thermometers and whatnot, but that’s just too much for me. This recipe, on the other hand, couldn’t be any easier. All you need are the below four ingredients (graham crackers, chocolate chips, condensed milk and mini marshmallows), and after melting the chocolate chips and condensed milk together, you just combine the rest of the ingredients, pour them in a pan and refrigerate. Simple, right? I was surprised when I tasted the fudge that it could be so easy to make something so creamy and rich tasting. I think my aunt might have a run for her money with this stuff. 😉


And now folks, it’s time for another announcement. After making different s’more creations for about 2 months, I’ve decided that it’s almost time for “S’more of the Week” to reach its conclusion. I know that summer continues into September, but as August comes to an end, I feel like it’s a good time to put the summer s’mores to rest. I’ll post one final s’more recipe next week, and then we’ll move on to the new segment! I already know what it’s going to be, but I’m going to keep it a secret until the big reveal in a few weeks! I think it’ll be a lot of fun and I hope you enjoy it. But for now, let’s bring out attention back to this S’mores Fudge. Check out the recipe below, and I hope you give it a whirl!


S’mores Fudge

Recipe adapted from Mandy’s Recipe Box


  • 12 oz. bag of milk chocolate chips
  • 1 can sweetened condensed milk (mine was 14 oz.)
  • 3 graham crackers
  • 1 Cup mini marshmallows


  • Melt chocolate and milk together over medium low heat or in a microwavable bowl in the microwave. (I placed a bowl in the microwave for 30 seconds, stirred everything, and heated it again for another 30 seconds, and then it was done.)
  • Break crackers into small pieces and stir into chocolate.
  • Add marshmallows and stir together.
  • Spoon into a greased or buttered dish. Either a 9×9 or 8×8-inch dish works well. (I used an 8×8).
  • Refrigerate fudge for 1 hour or until solid.
  • Cut into squares and enjoy! Store any leftovers in the refrigerator.

This Week’s Top 4

Hello, everyone! I hope you’ve all been having a nice week. I’m back again with a few more interesting finds from around the web, so let’s take a look!

1. I always love reading about new uses for things youhave lying around the house, and this list of 19 Totally Ingenious Ways To Use Empty Food And Drink Containers from Buzzfeed definitely has some good ideas! I’m especially a fan of #3.

2. I’ve officially moved from D.C., and since I knew I probably wouldn’t be back for a while, I made sure to have as much good D.C. food as possible before I left. While I definitely enjoyed myself, I need to get my eating habits back to normal now, which is why I loved these 8 Tips To Detox Without Fasting, Juicing, Or Restricting. You don’t need to go overboard to get yourself back on track!

3. I can’t believe it, but some of the leaves are already starting to change colors in New England. It’s making me think about fun fall activities, and this recipe for Ginger Leaf Cutout cookies would be a great way to kick off the season!

4. After finding that cookie recipe, it made me wonder: What else can you use cookie cutters for? Of course, Buzzfeed was there for me again with an answer. I love this list of 47 Unexpected Things To Do With Cookie Cutters – how adorable are those brûléed mini cheesecakes?

Grilled Peaches with Cinnamon and Brie

To me, peaches are one of those fruits that screams “summertime.” I’ve always enjoyed a good, juicy peach, since you don’t have to prepare it in any particular way for it to be tasty. The entire summer though, I’ve seen all sorts of things talking about different types of fruit to grill, and peaches have been mentioned numerous times. Therefore, I decided to put my grilling skills to the test, and I now have a new favorite breakfast: grilled peaches with cinnamon and Brie.


It’s such a simple meal, yet it tastes like a decadent treat. I think it could definitely work as a dessert, but I love it for breakfast. Before I do anything with the peach, I take my piece of Brie out of the refrigerator, since Brie is best served at room temperature. By the time I finish preparing my peach, the cheese is ready to go. Then I cut my peach however I please. I’m sure there’s a “proper” way to slice a peach, but I really don’t care about that. I just like to have lots of smaller pieces to work with. One important thing to note when picking out a peach to grill: you want to avoid soft peaches and pick one that is pretty hard. There should just barely be any resistance when you squeeze it, but don’t worry – the peach will soften after it’s been grilled. After I cut my peach, I make sure to coat the pieces in oil, and I throw them on the grill! I’ve been using my friend’s handy dandy George Foreman grill, which works great. I may get one for myself when I move back to Massachusetts just so I can continue to easily prepare my grilled peach breakfast!


My favorite part (besides the taste, of course) is seeing those beautiful grill marks on the peach slices. The peach will cook even if you don’t see grill marks, but I like them, so I cook each piece until I see the marks on one side, and then I flip them over and cook them until they appear on the other side. I then remove them from the grill, sprinkle some cinnamon on top and voilà! You’ve got yourself a gourmet breakfast for one. If you’re not the biggest cinnamon fan, feel free to leave it out. I forgot to add the cinnamon once, and it was still a delicious meal. Grilling the peach really brings out its sweetness, and the Brie complements it quite nicely. I hope you all give this one a try and let me know: do you have any favorite grilled fruit recipes?


Grilled Peaches with Cinnamon and Brie


  • 1 hard peach
  • oil
  • cinnamon
  • Brie


  • Place the Brie on a plate so that it will be room temperature by the time you’re ready to eat your peach.
  • Cut your peach however you’d like, and coat the pieces in oil.
  • Place the peach pieces on the grill and cook until you can see grill marks. Flip the pieces over and cook for just as long.
  • Removes the peach pieces from the grill, sprinkle some cinnamon on top and enjoy!

S’more of the Week: Chocolate Fudge S’mores Mug Cake

Oh, the magical mug cake. I’m definitely a fan, although I’ve only made a few of them before. This week though, I decided I was in need of a mug cake, mostly because there are just so many desserts around the house right now that I really can’t afford to make a recipe that would yield at least 12 of something (ie: cookies, brownies, etc). And I don’t mean my wallet can’t afford it; I mean my waistline. 😉 I’m specifically putting the blame on those chocolate chip pudding cookies from the other day. I’ve had to start giving them away because it’s too easy to inhale a few before I realize what I’ve done! I even thought about putting Nutella on a cookie and then eating it…I didn’t, but I could have.


Therefore, a single serving mug cake seemed like the perfect choice for this week’s s’more recipe. I’m always a little hesitant with mug cakes because everybody’s microwave is different, and it’s a bummer when you end up with an overcooked cake. To my pleasure though, this one came out perfectly! It was cooked through but still had some gooey patches, which is just how I like my mug cakes. And if you check out the comments section under the recipe on How Sweet It Is, you can find a bunch of variations people have done so you can make this just the way you want it.


I’m definitely pleased with how mine came out though. And I have to say, I actually forgot that this was called the “Chocolate Fudge S’mores Mug Cake,” and after having a few bites I thought to myself, “Wow, this tastes so fudge-y!” So does this mug cake live up to its name? Why yes, I believe it does.


Chocolate Fudge S’mores Mug Cake

Recipe adapted from How Sweet It Is


  • 2-3 Tbs graham cracker crumbs
  • 3 1/2 Tbs unsalted butter, melted
  • 2 Tbs granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 Cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/8 tsp baking powder
  • pinch of salt
  • 3 Tbsp milk chocolate (chopped or morsels)
  • marshmallows or marshmallow fluff/cream


  • Combine 3 Tbsp butter and 2 Tbsp chocolate in a small bowl. Melt in the microwave for 20-30 seconds and set aside.
  • In a separate bowl, combine remaining melted butter with 2-3 Tbsp (I used 2) of graham cracker crumbs and stir until moistened. Press graham cracker crumbs into bottom of mug.
  • In a bowl, whisk egg, sugar and vanilla until smooth. Add flour, baking powder, salt and cocoa and stir until a thick batter forms.
  • Gradually add melted butter and chocolate, mixing to combine. Then fold in remaining chocolate.
  • Pour half the batter into the mug. Add some marshmallows or a scoop of marshmallow fluff/cream.
  • Pour remaining batter into mug and place in the microwave for 1-2 minutes, depending on the strength of your microwave. (I put mine in for 1 minute and 20 seconds, knowing that I would put it back into the microwave for a little while to melt the marshmallows I would add on top).
  • Top with additional marshmallows if you would like, and then put the mug back into the microwave to melt the marshmallows a bit. (I put mine in for an additional 20 seconds. Be careful though, since you don’t want to put the mug back in for too long and overcook the cake). You can also place the mug directly under the broiler for about 10 seconds so that the marshmallows become toasted.
  • If you would like, feel free to add some more graham cracker crumbs to the top and enjoy!

This Week’s Top 4

Happy Sunday, everyone! I hope your weekends have been marvelous so far and that you get to enjoy a nice, relaxing Sunday. Last week’s Top 4 was slightly lengthier than usual, since I announced my soon-to-happen move to Massachusetts. I have nothing to announce this week though, so let’s get to the links!

1. Sadly, I don’t have a waffle iron. Maybe that’s why I’m so fascinated by this list of 23 Things You Can Cook In A Waffle Iron from Listotic. Oh, the possibilities! Number 9 kind of freaks me out though.

2. I’ve had caprese on my mind lately, so I was very pleased when I came across this 37 Delicious Ways To Eat Caprese list from Buzzfeed. I think the best part of this may be the “quote” under #37. Too funny!

3. In my opinion, everything is better when it’s made in a jar, so I’m really into this Banana Bread in a Jar tutorial from Intimate Weddings. The author made them as wedding favors, but I think they’d be a fun idea for any gift-giving occasion!

4. And finally, I love this DIY idea for using a painted drawer as a shelf. So cute!

My Family’s Cookbook: Chocolate Chip Pudding Cookies

This one’s for all the chocolate lovers out there (which, for the record, I hope is all of you. If you’re not a chocolate lover, I guess I’ll get over it). I’m sharing a cookie with you today that is everything a chocolate cookie is supposed to be: soft, gooey and filled with more chocolate. You see, these cookies don’t just have chocolate chips in them; they’re also made with chocolate pudding mix, meaning that when you bite into a cookie, this magic happens:


If you’re not as chocolate obsessed as I am though, no worries. You can also make these with vanilla pudding, which is actually the way my mom prefers to eat them. The most important thing about these cookies is that whether you choose to make them with vanilla or chocolate pudding, you do not overcook them. You want to bake them until they look cooked on the outside, but they shouldn’t be crispy. If they’re in the oven for too long, you’ll miss out on the wonderful gooey, pudding-y inside, and that would just be a shame.


And don’t worry if when you remove the cookies from the oven, they seem a little delicate. When I first tried to take a cookie off the baking sheet, it started to fall apart. That just means we’ve achieved our goal of a pudding-y inside. All you have to do is let the cookies cool for a few minutes on the sheet, and they’ll harden enough so that you can then remove them to a cooling rack without them falling apart.


And the results are truly wonderful. I think everyone agrees that a cookie fresh from the oven is the best way to eat a cookie, but seriously: try one of these while they’re still warm. You will be overcome with happiness and so proud of your craftsmanship. Isn’t this one of the most beautiful sights you’ve ever beheld?


Okay, maybe I’m getting a little dramatic. I don’t care though because these cookies are just that good.


Chocolate Chip Pudding Cookies


  • 3 1/3 Cups flour
  • 1 1/2 tsp. baking soda
  • 2 sticks of butter, softened
  • 1 1/2 Cups brown sugar
  • 1/3 Cup granulated sugar
  • 1 package (6 serving size) Jello pudding instant chocolate or vanilla mix
  • 1 1/2 tsp. vanilla
  • 3 eggs
  • 3 Cups chocolate chips


  • In a bowl, mix flour with baking soda.
  • In a separate large bowl, combine butter, the sugars, pudding mix and vanilla. Beat until smooth and creamy.
  • Beat in eggs.
  • Gradually add flour mixture.
  • Stir in chips.
  • Grease cookie sheets and roll cookie dough into balls.
  • Bake at 375 °F for 8-10 minutes or until cookies are cooked, but not crispy. (Note: My oven usually takes a little longer than recipes say, so I had to bake my cookies for about 13 minutes.)
  • Let the cookies cool on the tray for a few minutes, and then place them on a cooling rack once you can pick up the cookies without them falling apart. Then eat and enjoy!

I linked this recipe to Sweet & Savoury Sunday.

Nutella Cookies

Note: I apologize for the disappointing picture to word ratio. As you will soon read, I ended up making these cookies in the wee hours of the morning, and in my tired state, I sort of forgot the camera and ended up with one not-too-great photo. I was going to take some more photos later, but the cookies turned out so good that they were actually all gone before I could photograph them!

Oh, Nutella. Where to begin. If some sort of study came out with the title “Nutella Most Beloved Food Ever,” I wouldn’t be surprised. In the past few years, it seems like Nutella has gone from something most people didn’t know about to something everybody knows about and loves. I, myself, have been known to depend upon its chocolate-y goodness as my sole means of sustenance (aka I was studying abroad and in order to save money, bought a loaf of bread, a tub of Nutella, and ate Nutella sandwiches for entire weekend trips…sometimes without the bread). So naturally, I was pretty excited to find this recipe for Nutella cookies. I was also excited because I have this really cool cookie cutter I’ve been dying to use for a while, and this is supposed to be a cookie-cutter friendly recipe. So naturally again, you can understand why I was a bit disappointed when I encountered a few bumps along the way to Nutella cookie goodness.


I’m not quite sure what it was, but my cookie cutter and the dough were not cooperating. The dough wasn’t hard enough to retain the shape of the cookie cutter, and even after I chilled the dough for a half an hour, it still wasn’t working. It was like the counter was piping heat into the dough and making it lose its chill factor. I’m sure you’re tempted to make these cookies now. But seriously – you still should be! In my frustration, I wrapped up the rest of the dough I had, put it in the refrigerator, and left it there. It was only after three hours and around 12:30 a.m. that I chose to give it another shot. I decided to forgo the cookie cutter and instead just rolled the dough into balls and baked them that way. I probably would have had better luck with the cookie cutter this time, since the dough wasn’t basically melting in front of me anymore.

And in the end – you guessed it – the cookies were great! Granted I ran into some frustration along the way, but there’s no denying that they were still some pretty darn good cookies. I’ll tell you what I did below, but just because I chilled the dough for three hours doesn’t mean you have to. As long as you can get the dough on the tray to bake, it should be smooth sailing! And in case you’re wondering what my super duper awesome cookie cutter is (because I know you are), you’ll have to wait! I’ve decided that I want to surprise you all with my beautiful cookie cutter cookies once I find a recipe that I like and they come out perfectly. Oh, the suspense!

Nutella Cookies

Adapted from The Waspy Redhead


  • 1/2 cup Nutella
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 1/2 cups flour


  • Cream together Nutella, butter and sugars. Add and mix the egg and then vanilla.
  • In a separate bowl, mix baking powder with flour.
  • Add flour a cup at a time to the Nutella mixture.
  • Chill the dough for as long as you deem necessary (I left the dough in the refrigerator for about 3 hours, but it very well could have been done long before that).
  • If using a cookie cutter, roll dough out onto lightly floured surface and make shapes with cookie cutter dipped in flour. Otherwise, roll dough into balls or spoon dough onto cookie tray.
  • Bake at 350 for 15-20 minutes. My oven took on the longer side, so it would be a good idea to check them earlier as well. The original poster said hers took about 10-13 minutes.