I’ve been itching to bake lately, and once again Smitten Kitchen has provided the proper inspiration. I put a few tweaks on this recipe and made it a smaller size (well, smaller pans – but it was tall), but generally this is her recipe.
I basically made 2/3 of her recipe – upping the graham crumbs a bit and reducing the all purpose flour a bit. I kept the chocolate amount the same, and I added some marshmallows… because while a toasted meringue is good, it’s not the same as marshmallows. Next time I think I’ll do a 1/2 a recipe, with her proportions exactly, and see if it would be a bit saner of a size. Of course, a cupcake version may be more realistic…
If you want the original recipe, go buy the Smitten Kitchen Cookbook – every recipe we’ve tried so far has been a winner.
Life at No. 71 