You think you know everything you need to know about s’mores? We beg to differ. Not only did we remix the famous trio of ingredients into delectable pie form, but we also gathered all the shocking, scandalous, and morbid facts surrounding this infamous delicacy. The union of chocolate, marshmallow, and graham cracker is a tale of ingenuity. We’ve followed the trend, taking this recipe up a notch and redefining the s’more yet again!

The first known recipe emerged 90 years ago, but the s’more and its’ components were no new kids on the block. Marshmallow root was used to heal wounds throughout the ancient world, but Ancient Egypt created a sweet elixir by mixing the root with honey. The divine treat was used to soothe coughs and sore throats and was solely reserved for royalty and gods. They were used medicinally again in 1800’s France, sold in bar form as lozenges. The modern-day marshmallow has substituted gelatin for the plant’s sap, and has become a whole lot fluffier, but it still goes by the same name.

Graham crackers had a far more dogmatic origin. Presbyterian Minister, Sylvester Graham, created the recipe for these crackers to curb society’s impure desires. He believed moral collapse was imminent, and our diets were a contributing factor. Condemning the sensuous nature of juicy, flavorful foods, he proposed a dry, unseasoned vegetarian diet of starches and vegetables to curb bodily excitement. The author of “On Self Pollution,” preached that a plain, wholesome diet would allow society to resist its lustful urges and allow us to return to our natural, chaste state of being.

Strangely, the first known union of chocolate and marshmallow dates back to Victorian-era funeral tradition. It was customary to serve sponge cakes and sandwich cookies filled with chocolate and marshmallow at these services. Rich, elaborate treats were often served to display the wealth of the deceased and their family, along with decorative ostrich feathers and extravagant costumes.

Later, marshmallow roasts became a trendy way to mingle. Young people congregated around bonfires, nibbling each other’s marshmallows and socializing with friends. Marshmallow roasting was considered a fun, flirtatious activity for singles. The summer fad continued through the 1890’s as a simple, inexpensive way to host.

The s’more we all know and love made its first appearance in the 1927 issue of the Girl Scout guidebook “Tramping and Trailing With the Girl Scouts” with the title “Some Mores.” The recipe gained popularity and quickly became a campfire staple. Somewhere down the line the name got shortened, but the recipe lives on. People love their s’mores so much that the flavors have been integrated into everything from ice cream to waffles to protein bars.

As much as we love the holidays, it’s always a little sad to see the summer go. Or it was, before we found a way to keep all the gooey, rich flavors of our beloved s’mores close to our heart (and bellies) all winter long. What’s more seasonal than coffee and pie? We certainly can’t think of anything.

Try out this super easy, super yummy recipe and let us know what you think in the comments below.

Ingredients:

• 1 package chocolate pudding mix
• 1 can evaporated milk
• 1/4 cup strong brewed fall roaster’s blend
• 1 (9-inch) graham cracker pie crust
• 2 cups miniature marshmallows

Directions:

In a mixing bowl, whisk chocolate pudding mix, evaporated milk, and strong brewed coffee. Set aside.

Carefully pour in filling. Chill.

Place marshmallows in the center of the pie (they will spread as they melt). Broil until marshmallows are golden brown.

Serve!

Food is love. There is no way around it. There’s a reason they put plump, sweet-faced grandmas on food labels. Love is the secret ingredient in any true home-cooked meal. The holidays are the perfect time to come together with family and friends, fill our homes with aroma of fragrant, slow-cooked treats, break bread, and be together. Food unites us and requires a pause in the frenzy of daily life. It’s time to slow down, to savor, and indulge.

To be fair, not everyone agrees with this sentiment. We all know someone who implements rigid meal prep, Tupperware after Tupperware of bland, monotonous rations. Their calories and protein are in line with the daily recommended value, their blood pressure is pristine. The creator of the food pyramid would love these people, but those meager little meals just make us sad. Someone once told me “food is strictly sustenance,” and I balked at the thought. I’m all for balance, and I love nothing more than a good salad some days, but where is the love in unseasoned, broiled chicken, day in and day out? Is that a life worth living? We think not.

The thought came back to me months later, meeting a friend at our favorite little Italian bakery. The spot was abuzz with conversation, friends catching up at the end of the work week, milk being frothed for cappuccinos, orders being filled. It wasn’t a fancy place, but there was always an aura of merriment and the food was out of this world. I ordered my favorite, their Italian Rainbow Cookie Cake, to go with my latte. If you haven’t tried this, please, scour the baked goods in your area until you find one. I sat and savored the lush, homemade chocolate ganache, the smooth, dense almond cake, the fresh, tart raspberry jam oozing from between the layers. This was no meal of sustenance, but rather a festive departure from the mundane. Dessert cannot be rushed through or thoughtlessly devoured. It must be savored alongside a steamy mug of coffee on a joyful little floral plate with friends. Dessert is not a food, it’s an experience.

The ideal holiday requires no travel, no cleaning, no gift-buying, just really good food. National Dessert Day just might be that holiday, and who doesn’t need an excuse to celebrate? You can even get away with skipping dinner if you want. Sustenance is cool and all, but today is a day to eat the kind of foods people daydream about.

We took a look back at our favorite dessert recipes and put together this handy little list for you. We’ve got everything from 2-ingredient, no fuss recipes to romantic, shareable items, and desserts that will impress the snootiest of foodies. You can even observe the holiday in pajamas, eating gooey Hot Fudge Pudding Cake for dinner with your cats. Now, that’s a holiday tradition we could get behind.

Try out one of these amazing recipes and let us know what you think in the comments below!

No-Churn Coffee Fudge Ice Cream

Hot Fudge Pudding Cake

Vietnamese Coffee Pops Recipe

The Perfect Two-Ingredient Dessert

Apple Berry Pie

Chocolate Lover’s Coffee Shake

The Ultimate Coffee Lover’s Cheesecake

Green Tea Mojito Bars

Earl Grey Truffles with Orange & Lavender

Coffee Smoothie (for Two) Recipe

Matcha Cheesecake Recipe

Peppermint Bark Recipe

Crème Brulee Recipe

We love anything that brings people together in a universal cheer. Coffee is most definitely one of those things, but tacos are a close competitor. Every dog has his day, but we think tacos deserve at least two. Thankfully, National Taco Day s coming up, and we can’t wait to celebrate. Since there’s only one day allotted to this joyous food, we have a proposal for you: have your tacos for dinner AND dessert. Is that not genius? You’re welcome.

We all remember being little kids and the thrilling jingle of the ice cream truck. I could hear it from a mile away. My parents would always hope I’d be distracted or out of earshot but nope-not me! The kids from the neighborhood would pile out into the streets, racing joyously toward that merry little bell. As an 80’s baby, I had come into existence a mere two years after the Choco Taco had become a regular on those ice cream trucks. The unique treat fused ice cream, chocolate, nuts, and sugar cone in taco form, yielding a full spectrum of flavors in each bite. The surrounding buzz did not fall on deaf ears.

The inventor of the Choco Taco, Alan Drazen, was inspired by the fastest growing facet of the food industry in the 80’s: Mexican food. He made his debut in the biz while still in college, driving an ice cream truck in Philadelphia. From there, he brought the wonders of the Choco Taco to the world!

What was once an ice cream truck only treat has now been adapted by chefs across the country, copied, and remixed more times than we can count. As DIY enthusiasts, we decided to take matters into our own hands and make our spin on a dessert taco recipe at home!

Whether you’re celebrating Taco Day out on the town or at home, end your day with this tasty dessert taco recipe. You deserve it. Try out our creamy, frozen treat and let us know what you think in the comments below!

Coffee Fudge Ice Cream Recipe

Ingredients

½ cup cold, dark roast brewed coffee (we used Medium Roast Espresso)

1 (14-ounce) can sweetened condensed milk

2 cups cold heavy cream

Hot fudge (well, warm fudge)

Instructions

Pour the sweetened condensed milk into a large bowl and whisk in the cold coffee (or other flavoring), set aside.

Whip the heavy cream until peaks form. We used a hand mixer on medium-high.

Add whipped cream to the condensed milk mixture and blend by hand or on the low setting until combined.

Blend again on medium until the mixture is just thickened.

Pour mixture into a freezer-safe container (we used a standard size loaf pan) and cover with wax paper.

Freeze overnight or until firm

Dessert Taco Recipe

Ingredients

Frozen or homemade waffles

Fudge

Chopped nuts (we used honey roasted peanuts)

Parchment paper

Baking sheet

Instructions

Line a baking sheet with parchment paper

Let ice cream thaw for about 10 minutes

Scoop the ice cream onto waffles and refreeze for about an hour to set the shape

Using a teaspoon, spoon the warm (not hot!) fudge into the taco shells and transfer to the baking sheet

Transfer the tacos to the freezer for about 1 hour

Enjoy!

One of our favorite teas this time of year is our Moroccan Mint blend of herbal peppermint and high quality Pinhead Gunpowder green tea. Delicious hot or iced, it’s perfect for spring’s crazy temperature changes. We’ve been wanting to try this tea in a cocktail, and a mojito seemed the perfect choice. Just add rum, lime juice, and simple syrup. The only thing better would be all those ingredients plus shortbread. Our shipping manager Lori found a recipe for Cuban mojito shortbread bars, and substituted fresh mint with our Moroccan Mint. The results were sweet, tart, decadent, delicious.

Ingredients

3 teaspoons Moroccan Mint looseleaf tea, roughly ground
1 cup cold butter, chopped
½ cup sugar
1 cup flour
1 cup almond meal
pinch kosher salt
3 large egg yolks
1-14 oz. can fat free sweetened condensed milk
¾ cup lime juice
2 tsp rum extract (or rum)
powdered sugar for dusting

Instructions

For the shortbread

Preheat oven to 350° F. Blend together the butter, sugar, salt, flours, and half the dry tea. Press the shortbread dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, allowing the paper to hang over for easy lifting later for cutting. Bake for 25 minutes until golden brown. Allow the shortbread crust to cool for about 10 minutes.

For the custard

In the food processor, add the egg yolks, condensed milk, rum extract, lime juice, rum extract and the remaining tea leaves. Pulse until combined and pour over the baked shortbread base. Bake for another 20 minutes or until the custard appears to be set. Cool completely and cut into squares. Top with powdered sugar just before serving.

This delicious cheesecake was made by Lori, our multitalented shipping manager, using our Matcha green tea powder. Matcha is known and loved for its robust, slightly sweet flavor and gorgeous green color. Just a few teaspoons transform this traditional cheesecake recipe into something truly impressive. The chocolate crushed cookie crust is optional, but adds texture and a great color contrast.

Ingredients

1 1/2 lb cream cheese softened at room temperature

14-oz can sweetened condensed milk

4 large egg yolks 1 cup sour cream

1 tablespoon confectioners sugar

1 teaspoon vanilla

1 teaspoon lime zest (optional)

5 teaspoons matcha powder (plus more for dusting)

For the crust:

24 chocolate cookies-finely crushed

1/4 cup unsalted butter-melted

Directions

Preheat oven to 350 degrees F. Grease a 10-inch springform pan and set aside. Finely crush the cookies in a food processor. Add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool. Reduce the oven temperature to 275 degrees and begin making the filling. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth. Add the sour cream, Confectioners sugar, vanilla, lime zest, and matcha. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture. Pour batter into a 10-inch springform pan lined with the crust. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven. Run a knife around the inside of the pan and store in the refrigerator uncovered for the first few hours to prevent condensation. Remove from the pan when cold.

To serve, make sure the cake is dry and dust the top with matcha powder using a fine mesh sieve. Slice the cake while still cold using a thin, non-serrated knife and rinse the blade under hot water between slices. Another great slicing method: use a piece of dental floss, fishing line, or thin wire to cut through the cake. Drop one end at the bottom after each cut and pull it through!