graham crackers

My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!

Homemade Graham Crackers Recipe

(10 ounces 284 grams) whole wheat flour

(6 ounces 170 grams) light brown sugar

cinnamon

baking soda

salt

(3 1/2 ounces 100 grams) butter, (room temperature)

milk

(3 ounces 85 grams) honey

vanilla extract

Line 2 large cookie sheets with parchment paper, set aside.

In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.

Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.

In a separate jug, whisk together the milk, honey, and vanilla.

Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.&nbsp;

Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.&nbsp;

On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.&nbsp;

Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.&nbsp;

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores.&nbsp;

From pie crusts to s’mores, you’ll be ready!
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*  15 Min Coconut Cream Pie: https://youtu.be/h4ZrUx6JpBk
*  10 Min Key Lime Pie: https://youtu.be/YFMp4ZYGS3g
*   Pie Crust: https://youtu.be/HlTlmGmoifM

Hi Bold Bakers!  I'm so excited to share my super simple recipe for this Bold Baking Basic, Homemade Graham Crackers. Just like with any other ingredient, Graham cracker cookies are way better homemade. So let’s get baking!
 
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Making Your Own Homemade Graham Crackers | Bigger Bolder Baking

No campfire required for these soft, gooey, rich bars that are loaded with texture and flavor. The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical. They’re ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

Soft and Gooey Loaded Smores Bars

unsalted butter (1 stick), melted

light brown sugar, packed

all-purpose flour

graham crackers, roughly chopped (about 2 cups)

mini marshmallows

chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined,...

Add the flour and stir until just combined, don’t overmix.

Add the graham crackers and any crumbs on...

Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 20 to 22 minutes, or...

Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Learn how to make New York-Style Cheesecake -- in the instant pot! This cheesecake recipe is so much simpler than the oven version!

New York-Style Instant Pot Cheesecake

sugar

butter

graham crackers, pulsed into crumbs

pecans

cream cheese

lemon zest

cornstarch

+ 2 tablespoons granulated sugar

eggs egg yolk

sour cream

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you're freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.

crust: combine the butter and sugar in a microwave-safe...

crust: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding.

cheesecake filling: In the bowl of a stand mixer...

cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in completely before adding the eggs one at a time. Add the sour cream and mix until just combined. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.

pressure cook: Pour 1 1/4 cups of water...

pressure cook: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the 'keep warm' setting should still be on, you don't want to turn your IP off completely).

let cool: carefully remove the springform pan from the...

let cool: carefully remove the springform pan from the IP then remove the foil. Using a piece of kitchen towel, gently wipe the surface of the cheesecake if there is any moisture on the surface of the cake. Allow the cheesecake to cool to room temperature, about 3 hours before placing it in the refrigerator to cool overnight. Cheesecake can be prepared 24-48 hours in advance. Top with whipped cream, berries, or apple or cherry pie filling before serving!

Chocolate Chip and Marshmallow S'mores Cookies! The name says it all. Ready for a campfire (real or pretend) near you. Made with graham crackers, chocolate chips, and marshmallows mixed into a cookie base.

S&#8217;mores Cookies

(142 g) graham crackers (typically one full sleeve)

(245 g) all-purpose flour

unsalted

(161 g) packed brown sugar

(150 g) granulated sugar

eggs

vanilla

(12 ounces) roughly chopped chocolate or chocolate chips

mini-marshmallows

"If your froze the marshmallows, could you add them to the cookie before baking without them melting into nothing"

Make the graham cracker crumbs: Place the graham crackers in the bowl of a food processor. Process in pulses until the crackers are completely broken down into crumbs. (Alternatively: Place the crackers in a zip-top plastic bag and crush with a rolling pin.)

Combine the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.

Beat the butter and sugars: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beater.

in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

in the dry ingredients: Add the graham cracker and flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.

in the chocolate: Add all of the chocolate chips or chopped pieces, and beat on low speed for just a few seconds until incorporated.

Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)

Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.

Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.

Bake the cookies: Bake the cookies for 10 minutes, then remove from the oven. Gently press 3 to 4 mini marshmallows into the tops of each cookie. (See Recipe Note for more ways to tinker with when to add the marshmallows.)
Return the cookies to the oven and bake for another 2 to 3 minutes, until the marshmallows look like puff balls and are just starting to melt around the bottom. The marshmallows will continue to melt after the cookies come out of the oven.

Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

baking cookies in batches until all the cookie dough has been used.

Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week. The marshmallows may stick to the wax paper; just gently peel the paper away when removing cookies.

"We loved it, best S'mores cookies I had"

"I made these for the whole family and they LOVED them! Thanks for the recipe!"

"Made these this am. Followed the directs exactly as written. They look great. I do not taste much of the graham crackers, but all and all a great recipe. I would make these again. Thank you for the recipe."

"These cookies are divine! I doubled the batch and scooped out the cookies. I froze them on the sheet pan and put them into a freezer storage bag. Now, whenever I want a sweet treat, I just bake and pop those little marshmallows on as directed."

Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.

Key Lime Pie

graham graham crackers

brown sugar

unsalted butter, melted

sweetened condensed milk

plain Greek yogurt (2% or whole milk)

lime

lime juice

heavy cream

confectioners' sugar

Preheat oven to 375 °F and set an oven rack in the middle position.

In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

Bake for 10 minutes, until just slightly browned.  Let the crust cool on a wire rack.

In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. 

Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

<strong>Make-Ahead Instructions:</strong> You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.

Note: The nutritional information was calculated using 2% Greek yogurt.

Black Bottom Vanilla Bean Cheesecake is a celebration of vanilla with a little chocolate surprise!

No-Bake Black Bottom Vanilla Bean Cheesecake

(454 grams) cream cheese,

(200 grams) granulated sugar

(236 milliliters) heavy cream

(85 grams) dark chocolate (about 70% cacao), roughly chopped

(59 milliliters) heavy cream

(175 grams) graham cracker crumbs

(70 grams) unsalted butter, melted

Preheat oven to 350°F.* Lightly grease a 9-inch...

Preheat oven to 350°F.* Lightly grease a 9-inch pie or tart pan.

Combine the cookie crumbs and butter until thoroughly...

Combine the cookie crumbs and butter until thoroughly mixed. Press into the bottom and up the sides of the prepared pan.

Bake 12 minutes. Set aside to cool.

Place the chocolate and cream in a microwave-safe...

Place the chocolate and cream in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the chocolate melts when stirred. Stir until smooth.

Spread the ganache evenly in the bottom of...

Spread the ganache evenly in the bottom of the crust.

Chill for about an hour.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla seeds (or paste or extract) until thoroughly combined and smooth.

In a separate bowl, use an electric mixer...

In a separate bowl, use an electric mixer with a whisk attachment to whip the cream on high until soft peaks form.

Fold about 1/3 of the whipped cream into...

Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.

Spread the filling evenly in the pie pan....

Spread the filling evenly in the pie pan. Refrigerate at least 4 hours before serving.

If you're a cheesecake and cake batter fan, then you'll love this super quick, {no bake, no egg, no butter} Cheesecake Cake Batter Dip.

Cheesecake Cake Batter Dip

Dairy cream cheese (room temperature)

white cake mix

tsp vanilla extract

sprinkles

Graham Crackers

Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.

Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.

Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!

Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie’s flavors. This easy pie uses crumbled speculoos (also known as <a href="https://cooking.nytimes.com/recipes/1015652-speculaas">speculaas</a>) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.

Speculoos Cookie Butter Pie

Nonstick cooking spray

speculoos cookies

cream cheese,

speculoos cookie butter

confectioners’ sugar

fine sea salt

Lightly spray a 9-inch pie plate with nonstick spray.

In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.

Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners’ sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.

In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.

Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.

Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.

The best parts of lemon meringue pie, made into bars! Uses a whole meyer lemon to enhance the citrus flavor.

Whole Meyer Lemon Bars with Toasted Meringue

[50 g] granulated sugar

unsalted butter (melted)

(preferably organic Meyer lemon, scrubbed)

lemon

[1 stick | 113 g] unsalted butter (melted and cooled)

[200 g] granulated sugar

Preheat the oven to 350F [180C]. Line an 8 by 8 in [20 by 20 cm] baking pan with two pieces of parchment trimmed to fit, going in both directions, with some extra hanging over for easy removal of the bars later. 

Place the graham crackers, sugar, and salt in the bowl of a food processor and process until the fine crumbs form. Add the melted butter and pulse until well blended. It should look and feel like wet sand. Transfer to the prepared pan and mix it up with your hands  to make sure the butter is well distributed. Press into the pan, going up the sides a bit, and bake for 10 minutes, or until just golden. Let cool while you make the filling.

For the crust:

Trim the stem end of the whole lemon and cut it into 8 pieces. Remove the seeds. Add to a blender jar (preferably a high speed blender) along with the lemon juice, egg yolks, butter, sugar, vanilla, and salt and blend until very smooth. Pour over the crust (it’s ok if it’s still warm) and bake for 30 minutes, or until it is bubbling and browning around the edges. It won’t look at all set, but it will set up as it cools. Place on a cooling rack.

After about 10 minutes, run a small, sharp knife around the edges. Cool completely, then chill until cold. When completely chilled, carefully remove the parchment and, using a spatula, transfer to a small baking sheet (you can do this just before adding the topping). 

For the filling:

A few hours before serving, make the topping. Combine the egg whites, sugar, vanilla, and salt in the metal bowl of a stand mixer and set over a pan of simmering water. Keep the mixture moving, using a whisk or the whisk attachment, until the sugar is completely melted and it’s hot to the touch (or 160F). Transfer to a stand mixer and beat on high speed until glossy and very stiff, 2 to 3 minutes. Transfer to the top of the lemon bars, smooth out, and use a large serving fork to create a pattern in the meringue. 

When you’re ready to finish, use a kitchen torch to brown the meringue (you can use a broiler, too). Refrigerate until ready to serve. Cut into 12 to 16 squares, depending on how large you want them. 

For the meringue:

Hello Dolly Bars, with sweetened condensed milk, are one of the best desserts out there. I love this recipe for Hello Dolly cookie bars (also known as Magic Bars), and people will be lining up to get one! The bar consists of a graham cracker crust, shredded coconut, chocolate chips, pecans, and sweetened condensed milk.

How To Make Hello Dolly Bars

graham crackers (usually one sleeve is enough)

pecans (chopped)

coconut

Preheat oven to 325-degrees.

Line a 9" x 9" casserole dish with...

Line a 9" x 9" casserole dish with tin foil. Spray the tin foil with non stick spray.

Crush the graham crackers in a bag and...

Crush the graham crackers in a bag and add the 2 cups to a bowl.

Add the melted butter and mix well.

Pour the graham crackers and butter mixture into...

Pour the graham crackers and butter mixture into the casserole dish and press down with your hand.

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New York-Style Instant Pot Cheeseca...

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S’mores Cookies