3Sisters EatComment

Homemade Graham Cracker S'mores

3Sisters EatComment
Homemade Graham Cracker S'mores

Homemade Graham Cracker S'mores

I'm pretty weird about dessert. When summer rolls around, I feel morally obligated to take advantage of seasonal produce at it's finest, and so this means I should be whipping up cobblers and pies and galettes.  Only problem is, I don't actually love any of these. To be honest, cooked fruit sort of freaks me out. I could probably write the most un-American 10 page think piece on how offensive I find the baked apple. I'll refrain from including that on this blog.

S'mores, though, have such a place in my heart, be it nostalgia or just my obsession with toasted marshmallows. There's nothing to me like a charred mallow; how smoky and crunchy they get, the way they melt chocolate, the out-of-this-world flavor that comes when you crush some with ice cream. Every long summer day, when the sun still isn't down by 9 o'clock, and the mosquitoes are coming for you, and you're thinking about how life never gets any better than sitting by a fire having not a thing to worry about, the best company you can have is a s'more.

| Amanda

Graham Crackers

Graham Crackers

1 cup whole wheat flour

1 cup all-purpose flour

1/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. baking powder

1 large egg

1/4 cup vegetable oil

1/4 cup honey

2 to 3 tablespoons milk

additional milk for glaze

cinnamon-sugar for topping

Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.

In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap the dough and chill it until firm, about 1 hour.

Turn the dough onto a floured surface and knead gently until it holds together. Roll the dough out about 1/16" thick, making sure the dough is well-floured.

Preheat your oven to 375°F. Line two baking sheets with parchment or silpat.

Cut the dough into 3" squares, prick each square several times with a fork, and place them on the prepared pans. Brush the tops with milk, and sprinkle with cinnamon-sugar if you're so inclined.

Bake the crackers for 10 to 20 minutes, or until they're lightly browned. Keep a close eye on the crackers and check them after 10 minutes.

Remove the crackers from the oven, transfer them to a cooling rack, and cool completely. Store, well-wrapped, at room temperature for up to a week; freeze for longer storage.

Toasted marshmellows


Yield - Serves 4

4 graham crackers (store bought or above)

4 marshmallows

4 1/2 oz. squares milk or dark chocolate

1/2 cup diced strawberries

Toast marshmallows on skewers over open flame, gas stove, or under broiler watching very closely with oven propped open. Top graham with chocolate, marshmallow, and diced strawberries.

Homemade s'mores