Graham Crackers (and S’mores!)

23 Aug

Sometimes, you find your 31 year old self needing the comforts of childhood: Cartoons and s’mores. After a particularly long week recently, I asked a couple of friends to come over and watch Batman cartoons with me and wind down.

It’s hard not going into full-on hostess mode when people come over. But I really just wanted to hang out with my friends. Can’t hide in the kitchen the whole time, Neen. So I decided the local Thai place would make dinner and I’d only put myself on the hook for dessert.

I thought s’mores would be pretty fun for a summer evening, so I made a batch of marshmallows (recipe here), a batch of chocolate ganache, and some graham crackers.  I know the typical s’mores chocolate is a good old fashioned Hershey bar, but the ganache was definitely tastier and meltier.

Easy Chocolate Ganache

  • 8 oz. semi-sweet chocolate, chopped
  • 1 cup heavy whipping cream (or coconut milk for dairy-free)

Put the semi-sweet chocolate in a bowl. Bring the heavy cream just to a boil, and then pour it over the chocolate. Let stand for 2 minutes, and then whisk until smooth. It will be very liquid, but will set up and become spreadable as it cools down.

The last step was making the graham crackers, which is really more like making pastry dough than a cookie or biscuit. I’ve made graham crackers a lot of different ways, but this is my personal favorite recipe for ones that are crisp, and juuust sweet enough.

Graham Crackers

  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup dark brown sugar (or 1 cup granulated sugar blended with 3 tbsp. molasses)
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 4 oz. unsalted butter, cubed and chilled
  • 1/3 cup honey or maple syrup. For this batch I used half and half!
  • 5 tbsp. cold milk
  • 1 tbsp. vanilla extract
  • granulated sugar for sprinkling

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor.

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Add the butter a few cubes at a time and pulse until the mixture is sandy. You can also do this by hand with a pastry cutter or the tines of two forks.

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In a separate bowl, whisk together the honey/maple syrup, milk, and vanilla extract.

Slowly add the wet ingredients to dry and mix until a cohesive dough forms.

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Divide the dough into two equal pieces, flatten into discs, and chill in the refrigerator for an hour or until firm enough to roll.

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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or a baking mat.

Roll out one half of the dough until it is 1/8 in. thick and then cut out crackers. I used a 2-in. fluted round cutter for these.  Move the crackers to the prepared baking sheet, dock with a fork (this keeps them from puffing up) and sprinkle lightly with granulated sugar.

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Bake the crackers for about 15-20 minutes or until the edges are golden brown. Then move to a wire rack to cool.

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We intended to use my little butane torch to toast the marshmallows (no campfire here, alas). It was out of fuel though, so Joe quickly improvised while at the grocery store and bought a sterno. We lit it and toasted our marshmallows using the chopsticks from dinner as skewers. Honestly, it was a pretty great way to spend an evening with friends. I’m glad to have people in my life who are content to laugh, eat a bunch of gooey marshmallows, and have a good time.

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