Tag: graham crackers

National S’mores Day!

Chewy, creamy, crispy and sweet. Add the word chocolate and I’ve probably given away that I am talking about S’mores. These delectable treats evoke so many great memories. Whether you made s’mores at sleep away camp or even camping with your family, most of us have a story to tell about making s’mores. I’ve always been a traditional girl with Hershey’s, marshmallow and graham crackers. But I’ve heard tell of s’mores made with Reese’s and Rolos!

When my daughters were younger it was such a special treat to make s’mores at home. We even had a special s’mores making burner and dish. As they got older we would make them in the fire place and when it was too hot to have a fire, we’d make a “dip” in a cast iron skillet. I’d layer Hershey bars and marshmallows in my cast iron skillet and let it melt and brown in the oven. Then I’d serve it with graham crackers. Excellent!

So, when I heard that August 10th is S’mores Day, I was all in. The ideas were endless. How about a S’mores pizza with a chewy graham cracker crust, melted chocolate sauce and brûléed marshmallow topping? I thought about making popcorn and dusting it with graham cracker crumbs and tossing in mini marshmallows and chocolate chips. There were even a couple of cookie options, marshmallow stuffed chocolate chip cookies, anyone?

After looking at so many recipes, I decided on Molten S’mores Lava Cakes and Chocolate Kiss Cookies with Graham Flour and Marshmallows. When I was making the cookies, my thought had been to use my kitchen torch to “toast” the marshmallows and melt the Kiss. I ran out of butane, so, had to go to plan B. I turned on the broiler and put the cookies in for minute and a half, for the first batch. They are the nice golden-brown ones pictured. During the second batch, I got on the phone and, we’ll, I got distracted. I got the cookies out before they were totally burnt. But guess what, in, family we always let our marshmallows set on fire anyway. The second batch tasted just like that perfect burnt marshmallow flavor.

The lava cakes were fascinating to me.  When I started my research for recipes, I was surprised to find that it’s not a two-step process, it’s just ingredients. They are also pretty easy to make. There are always lessons to be learned. My ramekins were a little too big; so, the regular size marshmallow I used wasn’t fully covered. I would say to err on the side of too small and just make more. I also think I would use a handful of the mini marshmallows, rather than the regular size. I also cooked them for the full 12 minutes and then cooled for 1 minute. Everyone’s oven is different, but for mine I think I’d bake for 10 minutes then cool for 1 minutes.  You really want a good lava ooze.

Summer is, sadly, winding down. However, you decide to celebrate S’mores day, make a special  summer 2018 memory!

S'mores Cookies
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Servings
4 dozen
Servings
4 dozen
S'mores Cookies
Print Recipe
Servings
4 dozen
Servings
4 dozen
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 350° Cream together butter and both sugars. Add egg and vanilla until blended.
  2. In a separate bowl, whisk together all dry ingredients. Mix dry mixture into butter mixture until a workable dough forms. Scoop 1 inch balls onto a lined cookie sheet and give them a soft pat down.
  3. Bake cookies for 7 minutes until top is golden brown, do not overcook here. Remove from oven and push a marshmallow, sticky side down, into each cookie. Return to oven and bake another minute or two. Remove from oven again and top each marshmallow with a Kiss.
  4. Here is where I would have liked to use my kitchen torch to brown the marshmallow and melt the chocolate. You can do this or put the cookies under the broiler for a moment or two. WATCH THEM, or they will burn.
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Molten S'mores Lava Cakes
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Servings
4 6-oz. cakes
Servings
4 6-oz. cakes
Molten S'mores Lava Cakes
Print Recipe
Servings
4 6-oz. cakes
Servings
4 6-oz. cakes
Ingredients
Servings: 6-oz. cakes
Instructions
  1. Preheat oven to 450°. Butter and lightly flour 4 6-ounce ramekins.
  2. Melt together butter and chocolate. You can do this in a microwave at 15 second intervals, until melted or over a double boiler. Let cool slightly.
  3. In a medium bowl beat together eggs, egg yolks, sugar and salt, until thick and pale yellow.
  4. Temper the egg and chocolate mixtures by first stirring, quickly, a tablespoon or two or egg into chocolate mixture and then a tablespoon or two of chocolate mixture into egg mixture. Then quickly whisk remaining chocolate into egg mixture and add flour until combined.
  5. Place one tbs. of marshmallows in the bottom of each ramekin and then spoon batter, evenly into each dish. Bake for 10-12 minutes. The sides should be firm but the center should still shake a little.
  6. Remove from oven and cool for 1 minute. Carefully, they will be hot, cover each ramekin with a dessert plate and turn over to unfold the cake. Garnish each cake with a rim of graham cracker crumbs. Serve immediately!
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Try Something New! Graham Cracker Edition

When I read a post where the first thing the author does is make an excuse, I have to admit it is a huge turn off.  Julia used to say something to the effect of don’t make excuses for your food whether it’s bad or good, everybody already know’s. Well, Julia, true that but sometimes life just rushes by and you get behind.  The ironic thing is I have been writing like crazy, because I have so much to say!  It’s the cooking and picture that seem to set me back.  So here I am to catch up and I think this first one is a good one.

We finally got a little cold snap her in Los Angeles.  I love to think that means we can have a fire in the fire place and snuggle up.  I mean what else can you do when it is 50 degrees out (pause for groan from the east coast)? A fire in the fireplace almost always means S’mores.  So tonight it meant making my own graham crackers.


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I don’t know why I wanted to make my own graham crackers. There was something so intriguing to me. I imagined it would be very complicated so it never occurred to me that I would share it here, under try something new. It was super easy!

I went looking for “Graham” flour. Guess what? Its really just whole-wheat flour that is not sifted during the milling process and is ground coarsely. You can find graham flour in some health food stores. For my purposes I used plain whole-wheat flour. I started with a recipe from King Arthur Flour Company. I made the first batch exactly as directed. One of my daughters is not a big cinnamon fan and I thought it could be a little more “wheaty” so I made some adjustments and the following is my recipe. It really is simple.

My advice is to be patient when rolling out the dough. You do want to get them very thin. You also will want to have a ruler handy, if measuring out as squares, which is the proper graham shape. I admit I got bored of that and made some squares and some circles with a biscuit cutter. Finally don’t forgo the pricking with a fork. This helps them keep their shape, without puffing up.

Homemade Graham Crackers
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Homemade Graham Crackers
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Ingredients
Servings:
Instructions
  1. Combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder in a medium bowl. I used a stand-up mixer fitted with a dough hook.
  2. In a separate bowl, whisk together the egg, oil, honey and milk. Blend into flour mixture, until a ball starts to form. Add an additional tablespoon of milk if necessary.
  3. Wrap and chill the dough for about an hour. Turn the chilled dough out onto a lightly floured board an knead gently for 5 minutes.
  4. Preheat oven to 375°. Grease or line with parchment, 2 baking sheets.
  5. Roll the dough to 1/16"; make sure the board stays floured so the crackers transfer easily.
  6. Cut the dough into 3X# square and prick them with a fork several times. Place on prepared pans and brush tops with a little milk. You can sprinkle with cinnamon-sugar, if you wish.
  7. Bake for 15-20 minutes until lightly browned. Cool completely, on rack. They will keep well wrapped at room temperature for a week or freeze for up to 3 months.
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