S’mores – Author, Writer, and Editor Lisa Adams | 'Society of Stepmothers,' 'S'mores: Gourmet Treats for Every Occasion,' 'Feshy's Dreamworld,' 'The Evil Sweater and Other Stories,' and 'Why We Read What We Read,'

Category: S’mores

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A s’mores cookbook! Yes! The first! The only!

Well, it was the only, until some lady ripped off my idea a few years ago. But we don’t like to talk about that.

This was my first book, originally published in 2007, with a second edition published in 2020. It contains 70-ish totally fabulous s’mores recipes that actually make s’mores worth eating.

I’M NOT JUST SAYING THIS! Adding fruit, cookies, different kinds of chocolate is probably at least four times better than a regular s’more. My s’mores have CHANGED LIVES.

The first edition was called S’mores: Gourmet Treats for Every Occasion, and it looked like this —–>

The second edition (pictured above) features all-new design and photography to make it cooler, I guess. The contents are mostly the same, though I got rid of a few stupid recipes and added some new ones to reflect the culinary trends of bacon, balsamic vinegar, spicy mayan chocolate, cookie butter, and other 2020-era obsessions.

Here’s the book jacket spiel:

At last…s’mores that actually live up to their name!

S’mores is a one-of-a-kind cookbook that offers 70 delicious variations on everyone’s favorite campfire classic. Why settle for cold, plain chocolate when you can fold your golden-brown marshmallow over melting caramel kisses, juicy strawberries, or luscious Nutella? You can even use chewy chocolate chip cookies–or peanut butter cups–instead of graham crackers.

From brownies to toaster waffles to pumpkin pie, this s’mores cookbook uses sweet treats of every kind to transform the traditional dessert sandwich. You’ll also learn how to melt your favorite ingredients to gooey perfection using a fire, barbecue, stovetop, oven, or microwave. Whether you crave cool mint or warm coffee, tangy raspberry or cinnamon-sugar, this cookbook has a recipe that will leave you begging for s’more!

S'mores: Gourmet Treats for Every Occasion

And this book is so stinkin’ special that it has its own web site, which has a bunch more pictures that will make you drool (I didn’t take them, so I can say that).

Mint lovers, start melting! This mint medley features velvety Andes mints and a crispy mint cookie.

3 to 4 Andes mints
1/2 graham cracker
1 marshmallow
1 crispy mint cookie (Thin Mint, Mint Oreo, Mint Brussels, etc.)

Unwrap mints and melt them on the graham cracker (see page 10). Roast the marshmallow. Once the chocolate has melted, remove graham cracker from the heat and top with roasted marshmallow and mint cookie.

Note: The Andes mint is the nobility of the mint world. With its creamy consistency, high meltability, and luscious flavor, the Andes mint can be incorporated into almost any s’more for unbelievable results. For a stronger flavor of fresh peppermint, swap out the Andes mints for two squares of a delicious After Eight candy bar.

p.s. After I wrote and published this recipe, the Pepperidge Farm people stopped making Mint Brussels, which was my ABSOLUTE FAVORITE mint cookie. I kinda feel like this s’more will never be the same. Why is the universe so CRUEL?

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