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I’m in a New S’mores State of Mind

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I don’t know about you, but when summertime hits, I don’t think about swimsuits (that’s too depressing). Instead, I become fixated on all the amazing treats you can find this time of year. From watermelon, to cherries, to fruity drinks, barbecues and more, there is nothing quite like the taste of summer. Now that I’ve been hooked on the new summer reality series “The American Baking Competition,” I’ve got one more thing to add to that summer menu. DESSERTS.

If you haven’t been watching yet, the show airs Wednesdays on CBS and moves to a new time period tonight at 9pm ET. Comedian Jeff Foxworthy serves as host and official taste tester (although he doesn’t have any judging privileges). Celebrity judges Marcela Valladolid and Paul Hollywood are on hand to sample each of the contestant’s baked goods as they compete in three different challenges during the show with someone inevitably being sent home at the end of the hour.

One of my favorite challenges on the show is the one where Marcela and Paul share the ingredients of one of their signature recipes and then the bakers have to figure out how to make it. It’s funny, because if I was ever given that task, I’d probably just throw everything into a bowl, mix it up, throw it in the oven, bake it at 375 degrees and take my chances. And that is why I’ll never be a contestant on the show.

For those of you who love to cook and want to give a celebrity recipe a whirl, then you are in luck. Just in time for summer, Chef Marcela Valladolid shared her Sophisticated S’mores recipe and I’m sharing it with you today. So get ready to dazzle everyone at your next barbecue. And for more great recipes, make sure you check out The American Baking Competition on CBS!

Chef Marcela’s Sophisticated S’mores Recipe

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  • 8 3/8 ounces whole wheat flour
  • 1 7/8 ounces all-purpose flour
  • 3 ounces dark brown sugar
  • 3/4 teaspoon baking powder1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
  • 2 1/4 ounces molasses
  • 1 1/2 ounces whole milk
  • 1/2 teaspoon vanilla extract
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  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 cup sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoon cold water
  • 2 egg whites
  • 1/4 teaspoon vanilla

Chocolate Glaze:

  • 12 ounces semisweet chocolate
  • 2 ounces oil



• Preheat oven to 350 F

• Combine flours, sugar, baking powder, baking soda, salt and cinnamon into a bowl . Cut in the butter until the mixture resembles cornmeal.

• To the dry mixture, add the molasses, milk and vanilla extract.

• Stir until the dough comes together enough to form a ball. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/4-inch thick. Cut into circles.

• Bake for 25 minutes or until slightly brown on edges


• Do not start the marshmallow until the base cookies are out of the oven!

• Combine water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage (235 degrees F).

• Meanwhile sprinkle the gelatin over the cold water and let dissolve.

• Remove syrup from the heat, add gelatin, and mix.

• Whip the egg whites until soft peaks form and pour the syrup into the whites.

• Add the vanilla and continue whipping until stiff.

• Transfer to a pastry bag and pie onto each cookie IMMEDIATELY!


• Melt the chocolate and oil together over a double boiler.

• Cool slightly

• Carefully dip each cookie into the mixture and set on wax paper.

• Place cookies in refrigerator set the chocolate.


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