It’s August 30th, so as I’m sure you know, it’s National Toasted Marshmallow Day! We are dedicating our S’more of the Week in honor of this most auspicious day.

With this smore, we celebrate the delicious purity of the unadorned toasted marshmallow. But, if you know anything about Plush Puffs Gourmet Marshmallows, you know that we can’t do anything completely plain.

We present to you the PERFECTLY TOASTED, OOEY GOOEY, SIMPLY S’MORE PLUSH PUFFS MARSHMALLOW.

For kicks, here’s the recipe:

Ingredients

• Simply S’mores Plush Puffs Gourmet Marshmallows

Toast some Simply S’mores Plush Puffs Gourmet Marshmallows.

I was really in the mood for a fruity s’more this week so my 2 1/2 year old daughter and I went to the produce section to find something fresh, in season and yummy that would pair well with dark chocolate. I was leaning towards peaches, but she took one look at the kiwis and said “I want that little brown one!” I wasn’t sure if it was kiwi season in New Zealand (where these and I assume most kiwis are from) so I was dubious. They didn’t feel like they’d be particularly sweet.

In fact, they were a bit tart. However, that tartness was perfect for this s’more! I used Vanilla Bean Plush Puffs with 2 cookies with dark chocolate on the cookies. So, with the double chocolate and the vanilla sweetness of the marshmallows, the tartness was absolutely perfect.

Ingredients

• Vanilla Bean Plush Puffs Gourmet Marshmallows
• Chocolate covered cookies such as these or these. OR, a favorite, buttery cookie and some dark chocolate. 70% cocoa chocolate is great with this s’more
• Fresh kiwis peeled and sliced into circles

Lay out a chocolate covered cookie on a plate chocolate side up OR top a plain cookie with chocolate. Toast up a marshmallow or two and place on top of the chocolate. Top the marshmallow with one or two slices of kiwi and top with a second cookie (chocolate side down for chocolate covered cookies). Let it sit for about 15 seconds so the toasted marshmallow melts the chocolate on the bottom just a little bit.

Yahoo! It’s National S’mores Day once again. And August 30th is National Toasted Marshmallow Day. What a fantastic month August is.

We wanted to do a slightly more traditional s’more for the occassion today, but we don’t do anything totally traditionally. We opted for our favorite almond thin cookies which add a crispy, nutty goodness that graham crackers don’t really have. And we flipped the chocolate to vanilla and the traditional vanilla-like marshmallow to Chocolate Chipetta Plush Puffs. Sweet, toasty and gooey – all that a s’more should be!

Ingredients:

• Chocolate Chipetta Plush Puffs
• Almond thin cookies – we used Belgian Butters Butter-Almond Thins found at Cost Plus World Market
• Vanilla bean white chocolate – we used Ghirardelli Sublime White – Vanilla Dream squares

Toast up one or 2 Plush Puffs and sandwich with a chocolate square in between 2 almond cookies. It’s easiest if you lay out the bottom cookie on a plate or napkin and top with the chocolate. Then you place the toasted marshmallow on top of the chocolate and use the other cookie to get the ‘mallow off the fork or skewer, sandwich it up and scarf it Cookie Monster style.

Click HERE for tips on toasting a marshmallow perfectly, indoors or outdoors.

First up is “In Search of Lost Marshmallow (Marshmallow Chronicles Part I)” a little history of marshmallows (they originally were made from plants!) and how they are made.

Next is “High Society Marshmallow Roasts (Marshmallow Chronicles Part II)” about the explosion of the marshmallow on the American imagination and turn of the century roasting parties. I’m totally inspired to hold a 1900-themed costume party with a kicked up, retro s’mores bar.

The third, “Marshmallow Pioneers (Marshmallow Chronicles Part III)” discusses the commercial marshmallow business through mass production right to artisan ‘mallows – such as Plush Puffs!

Forth is “Candy Salad (Marshmallow Chronicles Part IV)” documenting the how the sweet, but mostly blank canvas of turn of the century marshmallows improved all sorts of recipes – even non-desserts!

Lastly is “Campfire in the Pantry (Marshmallow Chronicles Part V)” all about the Campfire brand of extruded marshmallows. In fact, Campfire invented the extrusion process. In contrast, not only does Plush Puffs use all natural ingredients and offer gourmet flavors, but our mallows are hand poured and pulled into artisan squares.

Check out the whole series – you’ll never have another question about marshmallows ever again (ok, I can’t promise that, but you’ll definitely impress the crowd at the next backyard marshmallow roast with your marshmallow intelligence).

I guess they know that they must be eaten to achieve perfection in dessert form as a delicious s’more. Get this image on a super clever s’mores t-shirt from SnorgTees. Love it!

I was feeling the cinnamon so this week’s s’more recipe calls for cinnamon snickerdoodle cookies and cinnamon marshmallows. To complement it, chocolate and caramel.

Ingredients:

• Sydney’s Cinnamon Plush Puffs Marshmallows
• Snickerdoodles
• Caramel Hershey’s Kisses

Depending on how big your cookies are, sandwich 2-3 toasted Plush Puffs Sydney’s Cinnamon Marshmallows and 2-3 Hershey’s Caramel Kisses between 2 snickerdoodles. The advantage of the Caramel Kisses is, well, the yummy caramel. But also because they are hollow and the chocolate thinner than on candy bars or regular Kisses, the chocolate melts faster and better.

Ooey gooey goodness!

Happy 4th of July! We hope you have a wonderful weekend celebrating the birth of America. The Plush Puffers all have fun plans with friends and family and we’re looking forward to it. This week’s s’more is the same as last year’s 4th of July s’more. But it’s yummy, it’s patriotic, it’s pretty and there’s no reason to not have it again this year.

Ingredients:

• Vanilla Bean Plush Puffs Gourmet Marshmallows
• Raspberries
• Blueberries
• Your favorite chocolate bar. Dark chocolate and fresh fruit go great together, but any chocolate that you love works
• Graham crackers or experiment with a variety of crispy cookies, such as almond crisp cookies

Place squares of chocolate on the grahams and/or cookies. Put two toasted Vanilla Bean Plush Puffs on top of the chocolate so that it starts to melt a little. Put as many raspberries and blueberries on top of the ‘mallows as you like and top off with another graham or cookie.

Patriotically delicious!!

Saw these crispy, crunchy pistachio cookies at Trader Joe’s and thought they would make delicious s’mores. I was right! I made them with some 60% cocoa dark chocolate, but the cookies themselves had a few white chocolate chips, so these also tasted good without the dark chocolate too. We tried both Vanilla Bean and Sydney’s Cinnamon Plush Puffs and both were excellent.

Ingredients

• Plush Puffs Gourmet Marshmallows. Recommend Vanilla Bean, Sydney’s Cinnamon, Chocolate Chipetta
• Pistachio cookies, such as Trader Joe’s Pinachios or another nutty cookie
• Squares of your favorite chocolate

Lay out a cookie and place a square of chocolate on top. Toast up a marshmallow or two and top the chocolate with the warm marshmallow. Sandwich the marshmallows with another cookie and eat up!

Ingredients

• 3 Plush Puffs Gourmet Marshmallows for each small-sized crêpe pancake (5-6 for large crêpes)
• 4 small-sized crêpes
• Fillings, such as Nutella, peanut butter, jams and preserves, lemon or lime curd, chocolate sauces, etc.

Make or warm up the crêpes and lay out on plates. Spread the crêpes with a filling. In the pictures, there are crêpes with Nutella, peanut butter, strawberry preserves and blueberry preserves. Toast the marshmallows and lay them on the fillings (3 per small crêpe). I used Caramel Swirl Plush Puffs with the Nutella, Chocolate Chipetta with the peanut butter, and Sydneys’ Cinnamon with the preserves. This is a time to get creative with combinations of flavors! Roll up or fold the crêpes and serve.

Last week’s Breakfast S’more has started a little breakfast trend here. How else could we make breakfast even more decadent (or dessert more breakfasty)? This was also inspired by a recent lunch trip to our favorite food truck here in L.A., the Munchie Machine (Twitter @munchiemachine1). Not only do they have amazing paninis (my fav is the Green Bird with smoked turkey, pesto, sun dried tomatoes and provolone) but they make fresh, hot, gooey s’mores with your choice of Plush Puffs Gourmet Marshmallows.  Apparently, if you ask nicely, they will make you a s’mores sandwich. I know! It sounds good to me too!

So combining breakfast and sandwich, I present to you this gourmet dessert recipe for a treat you will likely never forget.

Ingredients

• 4 Plush Puffs Gourmet Marshmallows. (I used Sydney’s Cinnamon which was perfect. I also recommend Vanilla Bean, Toasty Coconut and Caramel Swirl, or any combination of those).
• 2 slices of good egg bread
• Nutella or other hazelnut spread
• 1 egg
• 1 Tbs. milk
• 1 Tsp. of vanilla
• 1/2 Tbs. of butter

Scramble the egg with the vanilla and milk in a container big enough to put a whole slice of bread in flat. Spread Nutella on each slice of bread somewhat liberally. Split the marshmallows in half so that they aren’t too thick in the sandwich. Cover the Nutella on one slice of bread with the marshmallow halves. Sandwich the marshmallows with the other slice of bread, Nutella side down.  Get a pan warm (medium-high) and melt the butter. Carefully dip one side of the sandwich into the egg and then the other, as if you were making french toast. Cook the sandwich in the pan as you would french toast. It should go relatively quickly so that the bread turns toasty and the marshmallows melt but don’t ooze into the pan.  Let cool a little.

Half a sandwich is more than enough for one person because every bite is so rich. But you’ll want more than that!

P.S. It’s been while since I’ve indulged with Nutella. Holy wow that stuff is good. Now that it’s in my cupboard, you are likely to see more s’mores with this hazelnut spread. I think I hear it calling to me right now……