As I mentioned before, I’m taking a little vacation from blogging – don’t worry, I’ll be back! – but in the meantime, some of my favorite bloggers are stepping in to take the reins while I’m away. Today Liz from Little Bitty Bakes is here, and if you love baking, her blog is definitely one you want to check out…particularly if you love a good chocolate chip cookie (and who doesn’t?)! And I agree, as local bloggers, we totally need to meet up. Thank you Liz for guest posting today!

Hi there, Sugarcrafter readers! I’m Liz from Little Bitty Bakes, a blog all about simple, delicious recipes. I’m so happy to be filling in for Tracy here today. Her blog is one of the first baking blogs I starting reading on a regular basis when I was just a wee little baby blogger. Tracy and I have a lot in common — obviously, we share a love for all things sweet, and we both call upstate New York home! Tracy, we really ought to get together sometime!

When I stepped into the kitchen last weekend, I had every intention of making carrot cake cookies for this guest post. But as I went to grab my ingredients, my eyes glanced by Hershey bars and marshmallows and well, I don’t know about you, but when I see chocolate and marshmallows, all bets are off! Add graham crackers into the picture, and I’m toast… well, technically a warm, gooey s’more.

In addition to my s’mores crazed brain, I’m thanking Mother Nature for these little guys. Here in Central New York, we’re lucky if we get one “winter thaw” per winter, and I think we’ve had about twenty this year! It has my food mind in spring/summer mode, which I’m definitely not complaining about. Not when it means I whip up things like mini s’mores whoopie pies!

These bite-size whoopie pies are so easy to make, you won’t believe it. Starting with dry cake mix, just add an equal portion of graham cracker crumbs to make tiny graham flavored cake cookies. Then, all you have to do to finish ‘em off is toast a halved marshmallow and assemble! Enjoy!

Makes about 3 to 4 dozen mini whoopie pies (depending on size).

• 1 cup dry white cake mix
• 1 cup graham cracker crumbs
• 1 large egg
• 2 tablespoons canola oil
• 2/3 cup water
• Regular sized marshmallows, cut in half
• Chocolate squares

Heat the oven to 350 degrees F. Line two to three large cookie sheets with parchment paper. In a medium mixing bowl, beat the dry cake mix, graham cracker crumbs, egg, oil, and water with an electric mixer on medium speed until smooth. Spoon the batter into a pastry bag or plastic bag, then use a pair of scissors to cut a corner of the bag. Pipe the batter onto the prepared cookie sheets (I did mine about the size of a quarter), at least one inch apart. Bake 15 minutes or until edges are light golden brown. Allow to cool completely before assembling whoopie pies.

To assemble the whoopie pies, toast marshmallows, then immediately sandwich a toasted marshmallow
and chocolate square between two graham cookies.