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With Valentine’s Day around the corner, how about some S’Mores for your love bunnies? Although I’m into showing my love year round, I do enjoy making special heart-shaped treats at this time of year. And not just because it’s Valentine’s Day. It also happens to be my Emma’s birthday. Her birthday is the 15th and she is constantly reminding me that she is my Valentine’s present. Oh, what a precious gift!
I don’t know anyone who does not love S’Mores. So I thought I’d add my own twist to this classic. An Italian twist, of course! Heart-shaped graham cookies and espresso marshmallows! Oh yeah, you got that right. Espresso marshmallows! Dipped in dark Belgian chocolate, and then dipped again in crushed Amaretti cookie crumbs! Oh man, it doesn’t get better than this. Words cannot describe how scrumptious these Espresso S’Mores are. Now if this doesn’t tell them you love ’em, I don’t know what will!
Graham Cookies adapted from Brown eyed Baker
1½ cups of flour
1⅓ cups of graham flour
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of unsalted butter, room temperature
2/3 cup of dark brown sugar
3 tablespoons of honey
In a medium bowl, whisk together both flours, baking soda and salt. Set aside. In a large bowl, or in a stand-mixer bowl, combine butter, brown sugar and honey. Beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours. When ready to bake the cookies, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to 1/8-inch thickness and cut into heart shapes. Transfer to baking sheet, spacing the cookies about a 1/2-inch apart. Once on the baking sheet, decorate the cookies with the initials of your loves, small hearts, or any design that fancies you. Gather any scraps, re-roll, and cut out more cookies.
Bake the cookies for 10 to 12 minutes, or until the cookies are dark golden brown and just firm to the touch. If adding both cookie sheets at the same time, rotate them after about 8 minutes and bake an additional 4 or 5 minutes, until golden brown. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely.
4 teaspoons of powdered gelatine
⅔ cup of water
½ cup of freshly brewed espresso coffee
1½ cups of sugar
1 tablespoon of pure vanilla extract
powdered sugar, to sprinkle on finished marshmallow
Lay some plastic wrap on the bottom of a 13 x 9 x 2-inch baking dish or pan, and lightly brush with vegetable oil. If you prefer a thinner marshmallow, use a bigger pan or dish.
Stir the gelatin into the water and let sit until ready to use.
In a large saucepan over medium heat, warm up the espresso with the sugar and vanilla. When warm, stir in the gelatin and water and cook for 3 or 4 minutes, until the sugar and gelatin dissolves. In the bowl of a stand mixer, or with a hand mixer, beat the espresso-gelatin mixture until it resembles a soft meringue, about 15 minutes. You really need to start this with the mixer on low for the first 5 minutes. It is a very hot liquid and it will splatter. After 5 minutes, increase the speed to medium, and then to medium-high/high for the last 5 minutes. Pour into the prepared pan and let sit at room temperature for at least 1 hour. Sprinkle some powdered sugar onto a cutting board and invert the pan onto it. Peel off the plastic wrap.
Cut the marshmallow with the same heart-shaped cookie cutter used for the graham cookies. At this point, you can dip the marshmallows in some powdered sugar and store in an airtight container at room temperature for up to two weeks.
Assembling Espresso S’Mores
Dark Belgian chocolate
Melt some dark Belgian chocolate using the bain marie method. Crush some Amaretti cookies until you have fine crumbs.
Brush the underside of each graham cookie with the melted chocolate.
Dip half of an espresso marshmallow into the melted chocolate, and then dip again into the Amaretti cookie crumbs. Place on a heart cookie and cover with another heart. And there you have it. Heart Espresso S’Mores! Happy Love Day!
The left-over marshmallows can be gobbled up as is, cut into smaller hearts and served on just 1 graham cookie, or cut into even smaller hearts and plopped into some luscious hot chocolate. Enjoy!
Lidia! they are really cute, I love the red and white ribbon too!
Absolutely lovely! They look scrumptious 🙂
Oh, those graham cookies are nothing like the store-bought ones! And espresso marshmallows… what else can I say?
So pretty. Enjoy Valentines.
I heart your espresso s’mores too! :3 Happy valentines!
yummy!!!! Happy Valentines!
Bam's Kitchen said:
Adorable and delicious! Happy Valentines Day to you!
Thank you Bam!
Elaine @ foodbod said:
Beautiful s’mores 💝 have a lovely day xx
Gather and Graze said:
Absolutely beautiful Lidia and so well presented too! Happy Valentine’s Day and a very happy Birthday to your Emma! 🙂
Thank you Margot! We finally finished celebrating Emma’s birthday this past Monday. She had a wonderful birthday.
Susan Edelman said:
Woweeeee! These are something else! I love the rustic decorating and the way you set them up for photographs. Just beautiful. Happy Valentine’s Day!!
Oh, thank you so much Susan!
Transplanted Cook said:
Fantastic – everything from scratch! And, they look gorgeous! Hope you have a wonderful Valentine’s Day.
Everything was indeed made from scratch. And with LOVE! 🙂
You had me at ‘espresso marshmallows’ : ) These look like a beautiful and delicious treat! Happy Valentine’s Day!
I have to say, those espresso marshmallows on their own are just out of this world!
How wonderful! Those are so great!
OMG! You are amazing, I love these and I am going to use your graham cracker recipe. Happy Valentines Day and Happy Birthday to your daughter!
Thanks Suzanne! My daughter had a wonderful birthday. After 3 days of celebrating, who wouldn’t? And you really should try these graham cookies. Nothing like the store-bought ones!
Mary Frances said:
Adorable! I also love to see grown-up versions of childhood favorites!
They are rather cute. More importantly, they are scrumptious!
Shanna Koenigsdorf Ward said:
These are a two work of art! ! ! ! ! Every element is perfect. You could buy these in any very high-end bakery. I bet your daughters loved helping! The expresso marshmallows and generous dip in melted chocolate is pulling at my heart strings, Lida. Happy Valentine’s Day!
Oh Shanna, thank you for your sweet words!
Sylvia @superfoodista.com said:
I love these!! So, so cute!!! And what beautiful pictures!! Yum! 😉
Thank you Sylvia!
A Taste of Wintergreen said:
Well – these truly are a work of art. I love the graham cookies all by themselves. Absolutely gorgeous!
Those cookies by themselves are rather cute, no? And oh, so delicious!
Johnny Hepburn said:
So these are smores. I’ve only ever heard of them. And I must Google graham flour. Ah, just have. I’ve never heard of it. Sounds very healthy. Will have a look for it and try making your biscuits. As I’m really into this sort of thing right now. Hmm, as it might help to counter gorging on cheesecake and chocolate puddings!
Well, these are the idea of s’mores. S’mores use a smaller, graham square cookie. Then store-bought marshmallows are roasted over an open fire, and plopped between 2 graham cookies with a piece of milk chocolate. They’re pretty good, but I think mine are better! 🙂 Those cookies on their own are quite yummy. And there is nothing wrong with gorging on cheesecake and chocolate puddings! 😉
Hi Lidia… these are gorgeous! Hope you’re keeping well x
Maria Dernikos said:
These really are tokens of love.
Yes, I think so!
Barbara Bamber | justasmidgen said:
Happy Birthday to Emma!! Wow, she’s a lucky one to have a mom that makes something so beautiful and just bursting with decadent flavor! I’ve made marshmallows before (pink:) so I would love these!! How cool are these, I love that you’ve marked the top cookie, brushed a cookie with chocolate, AND dipped the marshallow in chocolate and crumbs.. and espresso too.. wow, this one is a home run! xx
Oh Barbara! Coming from you, who makes everything beautiful, I am flattered! 🙂
Tandy | Lavender and Lime said:
These look absolutely amazing! I just love how you decorated the cookies, such a clever idea 🙂
I did it all with love Tandy! 🙂
Pamela @ Brooklyn Farm Girl said:
I know Valentine’s Day is over but I need love every single day so I welcome these smores!
I hear you girlfriend!
Oh, Lidia! Your whole post was just lovely! Loved everything about it! Thanks for the inspiration 🙂
Oh, thank you! I really enjoyed making these for my loved ones.
dedy oktavianus pardede said:
Wow, such a beautifull cookies!!!
lovin it even more because it’s got espresso marsmellow……
Yup, those espresso marshmallows says it all!
How clever! These s’mores are incredible, Lydia. So many little details in each one. Initialing and decorating each heart-shaped cookie. Making your own marshmallow hearts and dipping half in chocolate AND amaretti crumbs. The result is a wonderful treat, perfect for St. Valentine’s Day. Well done!
Trust me when I say this John, they were INCREDIBLE! Nothing compared to regular s’mores. But that’s just my opinion…
They look gorgeous!
Oh, thank you! They were incredibly delicious!
Mademoiselle Gourmande said:
Wow, they look amazing! I really like the letters on them… 🙂
Merci mademoiselle! The letters allowed each special person in my heart to get their very own treat!
They are so beautiful, I would spend more time admiring them rather than eat them! The photos are awesome!!!
They really were quite cute to look at. But trust me, they didn’t last long in this house! Thanks Liz.
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Love your cookies from scratch! Bravo! Looks super!
Oh, thanks so much!