gotham kitchen


s’mores pot de creme

s'mores pot de creme
My husband and I don’t really celebrate Valentine’s Day, but I typically cook a nicer-than-usual meal plus dessert. Dessert is definitely a special occasion in our house because if and when we have sweets around the house, they get eaten immediately and we end up feeling miserable all week. My strategy this year: make single serving desserts! I’m so excited about these pot de cremes (which is basically a fancy term for chocolate pudding or custard) because they’re rich, fluffy and just the right amount of sweet. I topped them with toasted marshmallows and used the graham crackers for dipping…YUM. You can also crush the grahams on top for additional s’morey-ness.

This decadent S’Mores Pot de Creme is topped with toasted marshmallows and crumbled graham crackers.
s'mores pot de creme
Prep time
Cook time
Total time
These s'mores pot de creme are rich, chocolate-y and topped with toasted marshmallows and graham crackers for dipping.
Recipe type: Dessert
Cuisine: American
Serves: 2-4 servings
  • 1¼ cups half-and-half
  • 3 ounces semisweet chocolate chips
  • ¼ cup sugar
  • 3 large egg yolks
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • Pinch of salt
  • 1 tablespoon brewed coffee (optional)
  • Mini marshmallows for serving
  • Graham crackers for serving
  1. Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat and add chocolate and sugar. Stir and let stand 5 minutes.
  2. In a large bowl, stir together yolks, vanilla, cocoa, salt, and coffee (if desired). Stir chocolate mixture with a whisk and gradually stir it into the yolk mixture.
  3. Place 2 or 4 ramekins) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
  4. Bake until custards are almost set in centers, about 30 minutes (if using 2 cups, you may need to bake 5-10 mins longer).
  5. Remove from water bath and cover with plastic wrap; refrigerate. When ready to serve, top with mini marshmallows and broil on high until browned, about 2-3 minutes. If desired top with crushed graham crackers and graham cracker sticks for dipping.
This decadent S’Mores Pot de Creme is topped with toasted marshmallows and crumbled graham crackers. #yum #dessert

oatmeal pumpkin chocolate chip muffins

I wait the entire year for fall because it means pumpkin, pumpkin, PUMPKIN! Pumpkin is available all year long, so why do people go so nuts for it in October? Who knows, who cares. All I know is that it’s amazing in anything sweet or savory. I even add it to tacos to make a deliciously rich sauce (recipe to come soon). I especially love it in the mornings for breakfast with a homemade pumpkin spice latte. These oatmeal pumpkin chocolate chip pumpkins are perfectly sweet, hearty, and extremely moist.

oatmeal pumpkin chocolate chip muffins - gotham kitchen

oatmeal pumpkin chocolate chip muffins
Prep time
Cook time
Total time
a fall breakfast favorite. hearty and moist oatmeal pumpkin chocolate chip muffins.
Serves: 12
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (I like white whole wheat too)
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1.5 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2.5 cups pumpkin puree
  • 1 cup milk
  • 4 eggs, beaten
  • 1.5 cups old fashioned or quick oats
  • ½ cup mini chocolate chips
  1. Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray or wipe with butter. You can also use liners.
  2. In a large bowl, whisk both flours, oatmeal, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together until combined. In a separate bowl, combine pumpkin puree, milk, eggs, and maple syrup. Fold into into the dry ingredients until batter is smooth. Once combined, fold in chocolate chips, don't overmix. Scoop batter into prepared muffin cups, filling them to the top.
  3. Bake 20-30 minutes, or until a toothpick or knife inserted into the center of a muffin comes out clean.