Sometimes you need a little indulgence in the morning. I'm a breakfast person, so I always wake up and have breakfast followed by something sweet. I'm not talking about an entire piece of chocolate cake (though it's been done before), just a little something to round out the meal.

This cake handles my breakfast and sweet craving all at once. Basically it's the king of sweet breakfast cakes. Each slice has rolls of buttery biscuits filled with cinnamon sugar, marshmallow, chocolatey goodness. As if everything going on with the filling wasn't amazing enough, the marshmallow topping is out of this world, too.

It's one of those things you feel slightly guilty eating because it's almost too good. I have a habit of starting out by cutting myself a small piece of something, and the entire time I'm eating the small piece I just think about how I wish I cut a bigger piece. This almost always ends up with me going back for seconds. I wouldn't recommend eating it every morning unless you also want to invest in a new wardrobe for your expanding waist-line, but it's absolutely worth every single minute of cardio you'd need to do to burn it off. For those of you who aren't ready for this kind of sugar high at 9am, it's good any time of day.

Chelsea has step-by-step instructions on her blog if you want to check that out. The process is simple. Roll out the biscuit, dip it in butter, dip it in cinnamon sugar and add the filling. If you divide everything into little bowls beforehand and make it into an assembly line of sorts it will be a breeze.

I purchased two tubes of the Pillsbury Buttermilk Grands (8 biscuits in each), so I filled up my first pie dish with only 10 biscuits. The recipe calls for 15 because it doesn't use the oversized biscuits. Either will work. I had extra ingredients for the filling anyways, so I just made another little mini cake by using a regular cake pan and making a smaller circle of rolls in that. Since this circle was only about 6 inches across I used tin foil to second off a 6-inch circle within the 8-inch cake pan. It did the trick.

Enjoy!

30-Minute Cinnamon Roll S'mores Cake
Recipe from Chelsea's Messy Apron

Ingredients

• 15 buttermilk biscuits
• 1/4 cup butter, melted
• 3/4 cup white sugar
• 1 tsp. cinnamon
• 3 tablespoons miniature chocolate chips, separated
• 1/2 cup miniature marshmallows
• 1/3 cup graham cracker crumbs, separated
• Optional: 1 chocolate bar

Marshmallow Frosting

• 4 tablespoons butter, softened, not melted
• 1 and 3/4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup marshmallow fluff
• 1-2 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick spray and set aside.
2. Remove the biscuits from the packages.
3. Using a rolling pin, roll each of the biscuits very flat and thin. Stir together the white sugar and cinnamon in a small bowl.
4. Dip each biscuit in the melted butter or brush melted butter over both sides. Shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides as well, again making sure to shake off the excess.
5. Slice the marshmallows in half.
6. Using the picture in Chelsea's post as a guide, place a small handful of graham cracker crumbs, miniature marshmallows, and miniature chocolate chips on one side of each biscuit.
7. Roll up each biscuit and place the rolled up biscuit on the outside of the cake pan in a circle fashion spiraling towards the inside of the pan.
8. Bake for 18-20 minutes, or until biscuits have slightly browned on the outside and insides are fully cooked.
9. Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Beat in the marshmallow fluff.
10. Slowly add in the heavy cream until desired consistency is reached.
11. Remove the cake and let cool for about 5-7 minutes before frosting.
12. Pipe the marshmallow frosting over the cake and cut into slices to serve.
13. Top the cake with any leftover miniature marshmallows, miniature chocolate chips, and graham cracker crumbs that weren't used to fill up the biscuits.
14. If desired, unwrap a room temperature chocolate bar, and “peel” it from top to bottom directly over the cake.
15. Slice into large pieces and enjoy while warm!

I realize this looks like a pie plate of sausages, but trust me, it is much better than that.

I felt the need to overly zoom in so you could see what's going on here. SO MUCH GOODNESS IN ONE SLICE.

So which are you wondering more right about now: what on earth is a smookie or where on earth have I been for the past two months?


For the latter of those let's just say things got hectic and unfortunately blogging took the backseat, but I'm back now (for good this time!). As for the smookies, the short answer is it's a s'more and cookie in one. I've made s'more cookies before, but these are on their own level of good. Therefore, they get their own weird name. Not to be confused with Snooki, which people will undoubtedly think you are saying when you tell them you're making smookies. I'm not sure if I want to know what a cookie named the Snooki would be. Any ideas?


The concept behind these is fairly basic. You lay out the graham crackers, drop the chilled dough on top, pull them out of the oven right before they're done to top them off with chocolate, and a few minutes later you have yourself a delicious mixture of everything you love about s'mores and everything you love about cookies. I personally don't like the graham crackers when they're not as crispy, so I like to finish these off as quickly as possible (see how I justify things?). I also now omit the cinnamon because the first time I made these everyone's initial comment was, "Is there cinnamon in these?". We all know questions pertaining to a certain ingredient that aren't followed by an "Mmm!" aren't quite the best sign. That's also coming from a cinnamonster over here, so you know it pains me to leave it out. Your call! Hope you'll enjoy them regardless!


Smookies
Recipe from The Girl Who Ate Everything


11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

S'mores are good in basically any form. I love s'mores cookies, s'mores ice cream, plain old s'mores and now these bars can be added to the list. There is a crust on the top and bottom, and in-between is a layer of Hershey's followed by a layer of marshmallow fluff. I don't have much time to write a post, so I'm keeping it short and sweet. These bars are quite tasty. I thought they were a 7 out of 10, but my brother thought they were practically the best thing I've ever made. That just proves all taste buds are different. These are best right out of the oven (I took the pictures a few days after so they don't look quite as warm and gooey). I'm leaving to be a counselor at camp for a week in an hour so I wanted to put up a new recipe before I left! Enjoy!

Smores Bars

  Recipe from The Girl Who Ate Everything

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Ahh, I love finding new go-to recipes. These s'mores cookies were chock full of goodies.  The combination of both toppings and the chocolate chips inside made each cookie absolutely perfect.  I made them pretty small because in my mind it makes me feel like Im eating less, but I had so many of these it was pointless. The s'more-cookie hybrid is an amazing combination and I can already tell will be making these many many times in the future.

S'mores Cookies

Recipe from Lovin' From the Oven


Ingredients
 1 3/4 cups all purpose flour
 1 cup graham cracker crumbs
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup (2 sticks) unsalted butter, softened
 3/4 cup sugar
 3/4 cup brown sugar
 2 teaspoon vanilla extract
 2 eggs
 2 cups miniature chocolate chips
 1 1/2 cups mini marshmallows
 2 Hershey bars, chopped

Directions


   1. In a stand mixer, combine the butter and sugars until fluffy.
   2. Mix in eggs and vanilla until combined. Add the flour, graham crackers, salt, and baking soda, mix well. Stir in the chocolate chips.
   3. Refrigerate dough for about an hour.
   4. Preheat oven to 375ºF.
   5. Drop by rounded tablespoon onto cookie sheets. Bake for 8 minutes, and remove from the oven.  Push 3 to 4 marshmallows and a few pieces of a hershey's bar into each cookie. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.
   6. Makes 3 dozen cookies.