Monday, December 26, 2011

S'more cake IN A JAR!

I have in the last year grown quite fond of the humble mason jar.  Well just jars in general really.  They are so useful and pretty. You can keep your flowers in them. Put your rice in them so it's not spilling out of the bag. Throw some pencils in for the most convienent little pencil caddy. Tie on some ribbon and fill it with candy and oh my look at your beautiful present! But that's not why you stopped by, to hear about my jar infatuation.  You came because someone said S'MORE, more importantly, S'MORE CAKE! (raises hand) Guilty as charged.  But let me tell you something, these are perfect anytime betweeen now and next Christmas, because really is there a season for s'mores? I think not.  So saddle up parter and grab your mason jar, empty peanut butter jar or cleaned out pickle jar (please clean it first) as we whip the easiest, and by far most decadent, s'more you will have in your life. 

s'mores cake in a jar
(adapted from How Sweet It Is)

This will make 4 pint sized cakes, or 8 1/2 pint cakes. I made the pint sized and they were over the moon sweet.  If you make them this size, have a friend or at least someone you like, handy.

For crust:
1 1/2 cups graham cracker crumbs
1/2 stick of butter :)
pinch of salt

Preheat oven to 350 degrees.

Melt the butter and combine with graham crackers and salt until well mixed.  Spray the jars with non stick spray and dividing the crust among the jars, press it down into the bottoms.  I used a tart tamper I had, anything to get it spread even and packed tight.

For the cake:
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

In a bowl, whisk egg and sugar until smooth, then add milk, cream, butter and vanilla, and mix until combined. Stir in the sour cream. In a seperate bowl sift dry ingredients together and add them to the wet mixture. Mix it all up until the batter is smooth.

If you're using pint jars, use a 1/4 cup and measure out the batter one scoop at a time. You only want to fill them up about half way and the batter should work evenly for 4 jars. I used pint jars and ended up having enough batter for 2 additional half pint jars as well.  Not sure why. But that's how I discovered that these are better in smaller packages.

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. I eneded up baking mine for 40 minutes, probably because of my stellar oven. Either way, when the cake is done, remove it from the oven and press large marshmallows down on top, being careful not to burn yourself. It's easier to to this in the smaller jars.  There is no set number of marshmallows to use, just cram some in there. But if you must know, about 4-5 mallows. Move your rack to the second lowest position and crank up your broiler in your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them.  I hovered and peered through the crack of the door and watched them brown up. I'm slightly paranoid with the broiler.

Serve immediately!

You might like to know that I had success reheating the crust/cake part and then adding marshmallows the next day and it tasted just as delicious as the first.  If you make more than you think you can eat immediately, just don't top all of your cakes with mallows and start the delicious magic all over again later. 

To reheat/redo:
Heat oven to 350 degrees and set the jars in a pan with some water and reheat in the oven for about 10 minutes or until warmed through.  Repeat the topping steps of the original recipie and enjoy, again!

Now grab your bff, your kids, or your sister and dig in!

Life is better homemade,

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