vanilla toffee swirl and peanut butter cookie ice cream

Crack alert. Miss Fats does not like to brag about recipes.  She’s all about praising and reviewing other’s work, but she hopes description does more of the work than pure judgement.  But this ice cream demands a string of subjective adjectives that culminate in a child-like pool of giddy word nonsense: it’s-like-a-spontaneous-party-in-my-mouth-that-all-my-favorite-people-came-to-and-then-a-magician-showed-up-and-performed-tricks.  See: what does that even mean when you’re talking about ice cream?   Miss Fats is not even sure she’s talking about ice cream anymore: more like dream cream. And that’s what this treat is: the salty, sweet, crunchy, creamy stuff of dreams manifest in a frozen bite.

Following some semi-disappointing work with egg whites (more on that later), Miss Fats found herself with twelve egg yolks that demanded a custard of some sort.  Chicago has been disgusting the last couple of days (nothing in her life is dry any more) and some sweet cold ice cream seemed like the perfect remedy.  Since she’s moving in a month, Miss Fats has been determined to work through some of her freezer treasures.  So the first thing she did was unearth the unopened box of Girl Scout Do-si-Dos: how and why this managed to survive the last months is beyond Miss Fats.  She fears she may have actually had stroke at some point that caused her to forget she had cookie crack in her freezer that prevented consumption.  Anyway, lucky stroke cookies were all set for some ice cream lovin’.  She figured there should be some swirly, salty action, so she opted for a caramel-y toffee sauce that could stand up to the peanut butter goodness of the cookies and cut through the sweet creamy vanilla.

Now Miss Fats is no expert on ice cream making.  She was given her ice cream maker a couple of years ago but it unfortunately hasn’t gotten much use .  There’s all that freezing/sugar/temperature science-y business that’s just bamboozling.  Why can’t ice cream just be perfectly creamy and light every time you throw it in the magical spinning machine?  Anyway, in the last month or so, her attempts at ice cream have shown a lot more success.  Riding that (irrational) high, she decided she was capable of just throwing together her own ice cream recipe.  For some reason it worked, but she’s sure this is a total fluke.  You’re likely reading Miss Fats first and last original ice cream recipe.

The recipe itself is fairly simple.  It starts with a basic vanilla custard base.  Following a good churn in your ice cream maker, you throw down that sauce and a heaping pile of crumbled cookies.  The hardest part is waiting.  Stupid ice cream and it’s freezing process.

Vanilla Toffee Swirl and Peanut Butter Cookie Ice Cream:
makes 1 quart

vanilla base:
1 cup heavy cream
1 tsp good vanilla
3/4 cup sugar
pinch of salt
2 cups milk
6 egg yolks

toffee sauce:
2 tbs butter
1/2 cup brown sugar
1/4 cup heavy cream
1/2 tsp salt

crushed peanut butter sandwich cookies (do-si-dos or Nutter Butters)

1. Make the vanilla base: heat the heavy cream, milk, about half of the sugar, vanilla and salt in a sauce pan.  Bring just to a boil and remove from heat.  In a small separate bowl, whisk the remaining sugar and egg yolks.  Carefully whisk in about 1/4 cup of the hot cream into the yolk mixture, stirring constantly (don’t go cookin’ those yolks).  Pour the remaining cream into the yolk/milk mixture and stir to combine.  Return the base to the sauce pan.  Over medium-low heat, cook the custard base until it’s thick.  Stir constantly heat until it coats the back of a spoon.  (Do not let it boil.)  Strain the custard and store in the fridge until it’s fully chilled (about 4 hours in the fridge or less in the freezer if you’re real lazy and impatient like Miss Fats.)

3. Skim any skin that may have formed on your custard and churn the ice cream according to your machine’s instructions.

4. While the ice cream is churning, make the toffee sauce: In a sauce pan, stir together the butter, brown sugar and half of the heavy cream.  Stir and cook over medium high heat until it caramelizes and bubbles.  Continue stirring and cooking for an additional 3 minutes as your sauce darkens.  Remove from heat and stir in remaining cream and salt until smooth.  Allow to cool for about 10 minutes.

5. Working quickly, dump your churned ice cream base into your tupperware container.  Dump the cookies and sauce over top and use a knife to quickly stir in all that goodness.  Don’t over stir: you want to ensure a nice, fat ribbon of that sauce running though it.  Store in freezer and try to be patient for at least 4 hours while it freezes through.

Four painful hours later you have a quart of the most addicting ice cream ever.  Dig that spoon into a whole mess of salty-sweet swirl and go to town.  Miss Fats is pretty sure this would reach critical flavor overload level if you crumbled some chocolate covered pretzels on top.  She’s almost too afraid to do it: not sure what would happen to her brain/taste buds at that point.  All impulse control would easily be lost and she’d probably just die.  So on that note: she hopes you all go out there and test death with this one: it’s worth it.

Recipe Review: Strawberry Rhubarb Pecan Loaf

Miss Fats has been hitting the rhubarb pretty damn hard these past few weeks.  However that’s not her fault: blame her produce shop which continues to sell those beautiful red stalks for basically nothing.  Now Miss Fats also can’t resist a deal, so when she sees precious rhubarb on the cheap she feels the obsessive urge to snatch up as much as she can while the prices are low. Her compulsion mixed with the lure of rhubarb and all its sour goodness results in literally purchasing an arm-load that she intends to hoard and savoras the season comes to an end.  Only rhubarb hasn’t left yet.  And nor has the bargain price tag.  So this cycle has literally happened about 3 times. In the last two weeks. Oops.

There are worse problems to have than an excessive amount of rhubarb.  (And yes, she knows that it freezes real well: her freezer currently reflects that.)  It has given Miss Fats the opportunity to embrace spring time in all its bright goodness and force her to experiment with more fruit-centric baked goods.  (Clearly she tends to favor the chocoholic side of the spectrum.)  So she’s now shoved rhubarb into ice cream, crumbles, jams, and compotes. Not all successful or quite right, but some insanely good.  (I’m talkin to you, rhubarb jam.)  However one item has really won over Miss Fats and will have a permanent spot in her recipe book: Smitten Kitchen’s strawberry rhubarb pecan loaf.

Miss Fats has whined about the loaf cake/bread before.  She can never manage to get excited about posting them for you all because the photos inevitably resemble a brownish brick.  And again, with this treat you see just how unphotogenic a loaf can be: above it appears to be a kind of moldy rectangle.  Who wants to eat that?  Oh yeah, that’s right, you definitely want to.  Because this loaf is out of control.  The rhubarb and strawberry kind of melt into the bread and create this crazy perfect sweet/sour bite.  It’s then littered with nuts that provide the perfect crunch for texture contrast.

Miss Fats has altered this recipe a bit: she’s tried out a couple of different nuts and decided to amp up the streusel topping.  Instead of Smitten Kitchen’s traditional streusel, she opted for oatmeal.  This created delightfully crispy, and slightly salty clusters that called upon all fruit crumble dreams to contrast with the super moist cake.  Additionally, she omitted the tbs of rum (only because she didn’t have any on hand) and spiced it up with some cinnamon and ground ginger.  Miss Fats is a huge fan of rhubarb and ginger, so she just couldn’t help herself.  With these additions, you end up with a breakfast loaf that manages to span the space between bread and crumble and offers up an amazing harmony between crunch and cake.

Since a number of little changes have been made to the original, Miss Fats has provided the altered version of the recipe below. She should note that though she’s now made this loaf a number of times, it comes out slightly different each round.  Depending on the state of your strawberries and rhubarb, your loaf will likely sink a bit.  Have no fear: it’s still a mouth party.  If your strawberries are looking extra juicy, she’d recommend a tbs more flour for your batter, otherwise you might end up with a soggy bottom.   Bleh soggy bottom: two words that should never be consecutive.

Strawberry Rhubarb (Insert Nut) Crumble Loaf:
makes one 9×5 inch loaf
adapted from Smitten Kitchen’s Strawberry Rhubarb Pecan Loaf

3/4 cup brown sugar
1/3 cup oil
1 egg
1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup yogurt
1/2 cup diced strawberries
1/2 cup diced rhubarb
1/4 cup nuts of your choice (Miss Fats recommends pecans or walnuts)

streusel:
2 tbs melted butter
1 tbs sugar
2 tbs flour
1/3 cup old fashioned oats
1/4 cup nuts
big pinch of salt

1. Preheat oven to 350 degrees and prepare a 9×5 inch loaf pan.  In a large bowl, mix the sugar, oil, egg and vanilla until blended.  Stir in the flour, baking powder, spices, and salt until it’s just barely incorporated.  Add the yogurt, rhubarb, strawberries and half of the nuts.  Stir until completely combined.  Batter will be very thick.  Pour into the pan.

2. In a small bowl, combine the streusel ingredients.  Using your fingers, mix the topping until all ingredients are evenly distributed.  Crumble the topping over top of the loaf with your fingers.  Bake for 55-65 minutes or until a tester comes out clean.

Miss Fats has now made three of these loaves and each time they’ve been gobbled up real quick.  She highly recommends just doubling the damn thing so you make sure you have enough precious cake on hand.  (Because like the rhubarb, this shit should be hoarded and gorged upon.)  So get out there now and make this recipe immediately while rhubarb still remains: it’s dire, people.  Miss Fats fears we only have days of this precious season left.  Now if you can bring yourself to part with any of this tasty cake, it makes an excellent gift or crowd pleasing breakfast item.  But again: this requires sharing.  And she’s not sure sharing is caring in this case.

donuts and drinks party

Miss Fats’ dreams came true last week.  You know how sometimes all of the forces of the universe converge at fix all problems ever?  This happened last week, and it will forever go down in history as the day of infinite donut luck.  (Now when she says “all her problems were fixed,” Miss Fats really means that a big ‘ol fried dough band aid was slapped across her life and the universe called it a day. Donuts can’t write papers, but they can definitely delay them.)  Anyway, one (miraculously) sunny morning, following one of the greatest classic raised donuts of her life (that shit was warm, but more on that in a future post), she received a text from J inquiring whether she’d “won donut party.”  Naturally, given the donut party that had just happened in her mouth, she went on an on about that classic raised.  To which J responded to check twitter.  Logging on she found a cryptic tweet-back to a response she had totally forgotten she’d posted.  Late the night before she’d suggested a party option for Glazed and Infused twitter contest to win a “donut party for 20-30 people.”  Pitching and “end of the year party,” Miss Fats forgot her lame idea and went to bed.  So naturally, this was a huge surprise come morning.  She’ll save you the boring details of correspondence, but within thirty minutes she’d secured her winnings and was well on her way to dreaming up the ideal donut bash.

Miss Fats was now sitting on top of a sugary evening for 20-30 guests up at Glazed & Infused Lincoln Park location.  They generously offered the entire shop on a Friday or Saturday night from 9 pm ’till 2 am, and donuts for all of my guests.  Now luckily Miss Fats has a little party-planning position in her department and access to funds as a result.  She and her partner had been struggling to nail down an end of the year gathering given Chicago’s weather schizophrenia.  And here was the answer, delivered fried and delicious by Glazed & Infused.  This meant that Miss Fats had a significant chunk of change to supply drinks with the donuts, and turn the evening into a real party (“real” party according to society at large.  Miss Fats considers almost any occasion where fried dough is consumed to be a party.)  Now the trickiest part of this party was really getting enough stressed grad students out of Hyde Park and all the way up north during finals.  Miss Fats was real worried she wasn’t going to be able to make it happen.  However she seriously underestimated her department and friends love of fried dough and drinks.  By the end of the RSVP period she was sitting on a guest list of 60 + people.  Glazed & Infused was incredibly kind to welcome everyone and offer donuts for all.  Life was good. Miss Fats was looking at a trunk full of alcohol, a donut supply for 60 excited guests, and a whole shop to themselves into the early morning hours.

Glazed & Infused Lincoln Park shop turned out to be a nice, intimate space for the gathering.  The long, two-roomed space had plenty of tables and even a nice bar to display the wide variety of drink options (see above).  Abraham (the greatest donut store manager of all time), let them have full control of the sound system to pair some tunes with the treats.  All in all, this was literally the easiest party Miss Fats has thrown all year.  Glazed & Infused laid out an incredible spread of donuts throughout the space.  Baking sheets were piled with a variety of their insanely indulgent treats and Miss Fats was delighted to see tray after tray of fried dough keep coming out.  They had everything from a classic vanilla bean raised to Glazed & Infused famous bacon maple bars and a range of crazy goodness in between.  Miss Fats seriously had trouble containing herself while those donuts were laid out; and naturally, as soon as they appeared to be finished, she and J tore into those suckers.  Instant sticky fingers and happy faces.  This was preceded by an insane tasting session, as they ran around trying all the different types and shoving their favorites into their purses (bad form: yes.  But she knew it was worth waking up to an old fashioned glazed the next morning.)

By then, guests had started to arrive and the evening had started.  Miss Fats watched group after group of people arrive and their eyes burst out of their faces as they saw the sugar smorgasbord.  Most people got super excited and dove straight into the selection, emerging seconds later with sticky faces and hands.  It was like a delightful return to a childhood sugar rush over and over again.  Only you got to top it off with a cool refreshing adult beverage afterwards.  Guests meandered around the room cutting off bites from every flavor, trying their best to select a favorite.  Given the pace at which people seemed to dig into the spread, Miss Fats was a little worried they’d run out.  She underestimated the crashing powers of the sugar rush and actual number of donuts out there.  That initial gorging moment seemed to create a premature end to the donut-consuming portion of the night.

Alright, alright enough of the people, let’s get to the donuts.  Miss Fats tried them all (you know: for “research” purposes).  The flavor list included: old fashioned, chocolate old fashioned, vanilla bean glazed, chocolate glazed, bacon maple, coffee glazed, lemon blueberry glazed, pistachio passionfruit, apple fritters, banana cream cheese, and blueberry goat cheese. That’s right. Take a moment to marvel in that list.

In the end, Miss Fats’ favorites included the chocolate and traditional old fashioned, vanilla bean glazed, and the lemon blueberry.  Clearly Glazed & Infused does the classics well.  The old fashionds were both incredibly flavorful, moist, cakey donuts that were not too sweet, but still a sugary delight: ideal coffee pairing donut.  The vanilla bean glazed was the big surprise of the night.  She almost never goes for a simple raised donut at a gourmet shop, but boy was Glazed & Infused a beautiful surprise.  The massive glazed donut was light, airy and perfectly moist.  Total cloud donut.  Finally, the lemon blueberry was a summery, tart mouth party of fun flavors.  They were such a nice treat following the gallon of classic donut glaze that was filling up her gullet.  Refresh your pallet with one of these dude on your next donut binge.  Now Miss Fats can’t go finishing this post without a shout out to the bacon maple glazed.  This has become a staple at most gourmet donut shops, but she has to say that Glazed & Infused serves this up right.  It’s hard to get the right balance between the fatty, salty bacon and the super sweet maple, but these long johns hit that symphony of salt and sweet that Miss Fats is always looking for.  Despite the fact that the bacon just kind of sits in the middle, every bite strikes the balance and never leaves you just eating center meat portion and doing away with the scraps.

Despite the fact that the combo of alcohol and excessive sugar caused most of her guests to sugar crash (sugar party hard) before the clock struck midnight, Miss Fats has to say this might be the most successful party she’s ever thrown.  An essentially endless supply of donuts and the company of all her friends created a fantasy sugar evening that will go down in friend dough history.  The insanity of her twitter prize still shocks Miss Fats, and she hopes all her guests enjoyed themselves and had the proper sweet hang over the next morning.  Miss Fats would like to extend a HUGE THANKS to Glazed & Infused for all their hard work, crazy delicious treats, and awesome space.  It was a great party success (people need to marvel just in the fact that Miss Fats got 40+ students to show up), and she could not be more pleased with her undeserved winnings. She hopes everyone now be inspired to see donuts as the new ultimate party food and go throw an excessive sugar bash themselves.   You’re guaranteed to have nothing but infinite donut smiles:

THANK YOU, GLAZED & INFUSED!

Note: This post is not officially sponsored by Glazed & Infused.  But hey, they did give Miss Fats a free party.

Other Note: Sorry for the lameness of these black & white images.  Miss Fats was too busy eating to properly document this miraculous event.

Recipe Review: Lemon Cheesecake Topped with Strawberries

It has been years since Miss Fats has baked a cheesecake. And reflecting upon it, she’s not sure why. Perhaps the pressure to get that filling silky smooth and set just right was too much for her. After all, there’s nothing lamer than a dense cheesecake with a mushy center.  But thanks to a recent spring-form pan purchase, she was all set to return to the chilled dairy cake realm (just you watch out, ice cream cakes), and try her hand at a massive and indulgent cream cheese monster.

Miss Fats was baking this cake for a department event and had the request for some sort of “cream-cheese-strawberry-type-cake,” and due to a lack of imagination, went straight to cheesecake with strawberry topping.  (Sorry this sounds so apathetic. Miss Fats does not know what’s wrong with her: she has so little enthusiasm for the prospect of cheesecake with fruit.  Her unconscious is clearly deeply effected.)  For the recipe, she turned to Food 52’s Meyer Lemon Cheesecake with Biscoff Crust, which looked beautifully spring-like and just what everyone needed for a June lunch meeting.

Since Miss Fats still can’t figure out what Biscoff cookies are, she opted to go for the standard graham cracker crust.  She simply substituted the same amount of graham cracker crumbs for the Biscoff cookies and it worked out perfectly.  Since she also could not get her hands on meyer lemons, she used normal lemons but added an additional one to amp up the flavor (she also omitted the lemon extract).

Food 52’s recipe worked perfectly.  The filling was incredibly easy to create thanks to a stand mixer and leaving the cream cheese out until it was fully softened.  She highly recommends beating the hell out of that cream cheese when you first put it in the bowl- there is nothing worse than a lumpy batter.  Even though Miss Fats opted to use full fat cream cheese, the actual cake turned out to be surprisingly light (or as light as a full fat cheesecake can be…) and not too sweet.  The bright lemon flavor cut the heaviness of the cream cheese and the crispy crust provided the perfect balance of texture and even a little salty note at the end (Miss Fats is a HUGE fan of Food 52’s addition of salt to the crust).

Now, Food 52’s recipe does not include strawberries.  And frankly, there isn’t necessarily a reason to add them: the lemon cheesecake is insanely good in itself.  Except why the hell not?  Strawberries are in season, gorgeous and affordable right now.  We all must shove as many in our mouths as possible.  So Miss Fats is going to share her totally ad hoc strawberry topping with you so you can push this cake into the realm of excessive.

Strawberry Topping:
creates a heaping portion for a 9 inch cheesecake

2 pints strawberries, divided
1-2 tbs sugar (depending on your berries)
2 tbs water
pinch of salt

1. In a small sauce pan, combine the sugar, water and about 2/3 of a pint of hulled, chopped strawberries.  Cook over medium heat until berries begin to breakdown and form a sauce (about 10 minutes).  Using a handheld blender (or regular one), puree the sauce until smooth.  You can also skip this step if you don’t mind a chunkier sauce.  Simply cook a little longer, mashing the berries with a spoon or fork as you go.  Allow to fully cool.

2. Slice the remaining berries and toss in the cooled sauce.  Dump that good stuff all over top of your cake.

In the end, this cake really seemed to please everyone.  Miss Fats received reviews including “more” and even “perhaps even the best cheesecake I’ve ever eaten.” Now these are sugar-induced delirious statements, however Miss Fats does believe this recipe makes a case for the top.  With the strawberries and tangy lemon cream cheese flavors, this dessert manages to be both sunny and utterly indulgent.  She’s sure that this cake will become a critical recipe in her dessert arsenal and plans to experiment as soon as possible (hello, rhubarb is in season.)  Don’t even get Miss Fats started on the sweet-salt combos likely to come. Just you wait.

S’mores Cupcakes

May was the craziest month of birthdays Miss Fats has ever experienced.  She’s fairly certain that just about every single person she knows “decided” to be born in the last two weeks of the month. Therefore each year they all create a birthday vortex where time becomes structured entirely through running from one “drinks” to “dinner” to “party,” rather than attending to things like work…or school, or life. whatever.  It sounds like Miss Fats is upset about this.  False.  Because she in fact loves birthdays, and despite the end of the quarter craziness, she prefers a world structured through celebration.

Naturally, birthdays demand cake.  And as you can see, there has been a number of birthday cakes popping up on Sunday Sundaes in the last couple of weeks.  The latest cupcake was an impromptu production when the last birthday of the month popped out of nowhere (at least to Miss Fats, who has been in birthday brain spiral and fails to look at things like calendars anymore). Luckily she had all the ingredients on hand to experiment with this new indulgent cupcake recipe.

All this sunshine (well, at least the small heat wave last week) and the wrapping up of classes is making Miss Fats itch for summer and the delicious foods of BBQ season.  So it’s no wonder her brain went immediately to s’mores when she was faced with a cupcake challenge.  There’s a ton of s’more (s’mores? is it always plural? whatever.) cupcake recipes out there– from blogs to pinterest– so there’s nothing revolutionary about this concoction.  However Miss Fats would like to think that her version does a pretty good job of recreating the ooey-gooey-ness that is a s’more experience.  Her version layers graham cracker crust with moist chocolate cake, stuffed with an oozing chocolate almond filling, and topped with a light and fluffy marshmallow frosting.  She has no idea how science works, but these little guys actually stay incredibly moist and gooey days after they’ve been properly torched on top as well.  Therefore they become the perfect make-ahead cupcakes for gatherings if you can manage to keep your hands off them.

Now they probably seem like a lot of work: many components.  However these are damn easy cakes.  Miss Fats literally threw them together after an evening of gorging herself on Ethiopian food and was fighting an insane food coma the entire time. Yet, they came out even in her half-conscious state.  To make things even easier on yourself, she suggests splitting the work between two days: bake the cakes one day, frost the next.  No problemo.

S’mores Cupcakes:
makes 12 cupcakes (recipes all easily doubled)
cake adapted from The Ktchn’s Dark Chocolate Cake
frosting adapted from Baker’s Royale S’mores Rice Krispy Treats

cake:
about 3/4 cup graham cracker crumbs (Miss Fats ground up one package of the crackers from the standard box)
4 tbs melted butter
pinch of salt
1 cup + 1 tbs sugar, divided
1 cup scant flour
1/2 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup oil
1/2 cup scant boiling water

filling:
1/2 cup Trader Joe’s Chocolate Almond Spread (or use Nutella)
3 tbs milk

frosting:
2 egg whites
1/2 cup sugar

1. Preheat oven to 350 degrees. Line a 12-cupcake pan (Miss Fats has not tried this without cupcake liners and she is fearful of what would happen without them. However if anyone out there gives it a shot, report back!)  In a small bowl, mix the graham cracker crumbs, 1 tbs of sugar and salt.  Mix in the melted butter, forming a crumbly crust.  Distribute evenly among the cups, packing it down with the back of your spoon or fingers.  Bake for about 10 minutes or until the crust just begins to brown.

2. Meanwhile, in a large bowl, mix flour, remaining sugar, cocoa powder, baking powder, soda and salt.  Add the eggs, oil and milk and whisk for approximately 2 minutes.  Add the hot water and mix until smooth. Distribute batter evenly among the crust cups and bake for 15-18 minutes, or until a cake tester comes out clean.

3. Make the filling: in a small bowl, warm the milk and spread in the microwave for about 30 seconds.  Whisk until smooth.  If the mixture seizes up at all, just microwave for an additional 30 seconds and patiently whisk away.

4. Make the frosting: in a large metal bowl, over a simmering pot of water, whisk the egg whites and sugar together.  Using a thermometer, gently heat the mixture to 160 degrees, whisking constantly (about 5-8 minutes).  Transfer mixture to your stand mixer and whip on high speed until it as cooled and soft marshmallow peaks have formed (about 10-12 minutes).

5. Assemble the cupcakes: Preheat your broiler (or ready your blow torch). Using a small spoon, scoop out the center of each cupcake, careful not to dig into the crust layer.  Spoon 1-2 tsps of the filling into each.  Transfer the frosting to a large ziplock bag and cut off the tip to form your ad hoc pastry bag.  Swirl the frosting over top each cupcake.  Transfer the cupcakes to a baking sheet and broil the tops of cakes until toasted (careful not to burn). (You can also skip this step, but come on, it’s not a s’more without a little toasted marshmallow).

Instant summer in a cupcake.  This will bring back all the memories of campfire and messy s’more consumption in one bite.  It’s the perfect fun, nostalgic treat for any summer or birthday celebration.  Not to mention with the messed Chicago weather, this cake allows for optimal indoors s’more consumption.  Miss Fats hopes that you all get the chance to make some traditional campfire toasted s’mores soon, however, she’d like to think this cake can suffice in the meantime.