S'mores, totally from scratch!
I like s’mores, you like s’mores, it’s a universal truth. If for some incredibly ODD reason you don’t like s’mores, keep reading anyway because without fail someone you love likes s’mores. Take one for the team. I had this inspiration for a s’more cookie yesterday and couldn’t wait to experiment. The goal was to take all the wonderfulness of s’mores that I love and eliminate the problems I have with them.
Here’s what I love about s’mores: Warmth, crunch, goooo, chocolate.
Here’s what I don’t love about s’mores: A steaming hot marshmallow on a totally hard piece of chocolate on two graham crackers that break when you bite them. Also, the name is annoying to type, but that’s just a side issue.
In conclusion: I love the taste of s’mores, but the execution could use some help.
Enter homemade s’mores. This solves all of the problem of store bought ingredients. The crackers are just “cookie” enough to be crispy on the outside and a little chewy on the inside, the marshmallow fluff is “pre-gooey”, and the chocolate isn’t hard but isn’t melted. It’s perfection.
Now, we all know that perfection doesn’t come easy, and this delightful dessert is no exception. While none of the parts are difficult to make in and of themselves, it does require a little bit of prep and lots of bowls, it’s totally worth it though!
Here’s what I did:
First start off with the cracker dough. It needs to chill for 30 minutes so if you start here you can make the rest whilest you wait.
Adapted from Savory Seasonings
1 cup all purpose flour
1 cup whole wheat flour
1 cup oat flour (process 1 cup of rolled oats in food processor until powdery)
2/3 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2/3 cup butter
5 Tbs milk
2 Tbs honey
Mix together the dry ingredients and in a separate bowl (if microwaving or small sauce pan if heating on the stove) combine wet ingredients. Heat the wet ingredients until butter is melted and honey is combined in. Mix the wet and dry ingredients together. The dough will be a thick and a little dry. Wrap in plastic wrap and chill for 30 minutes. When done chilling, preheat your oven to 350 degrees and separate the dough into two pieces. Roll out, to about 1/4 inch thick, on two baking sheets (it’s hard to transport otherwise). You may need a little extra flour for dusting your dough and rolling pin. Try to keep it shaped as much of a rectangle as possible, this will help later. Poke the dough with a fork in rows all over the dough and bake at 350 degrees for 7-10 minutes (mine took exactly 7 minutes before the edges started to get a little too brown. If your oven isn’t silly like mine and you like a crispier cracker go for the full 10 minutes.) When still hot, cut off any uneven edges and cut into squares with a pizza cutter (or a knife but a pizza cutter is more fun). Let them cool completely and store in an airtight container (that is if your not going to eat them right away).
For the Fluff: This uses raw egg whites so it’s a good idea to get the freshest eggs you can find and I prefer organic and local (but that’s just in general). If raw egg whites freak you might be able to use egg white powder, but I’m not positive that would work the same. If push comes to shove you can always fall back on store bough fluff but that should be a last resort.
3 Egg whites
2 cups light corn syrup
1/2 tsp. salt
2 cup powdered sugar
1 Tbs. vanilla extract (the real stuff, it’s totally worth the money)
In a large bowl combine the egg whites, corn syrup, and salt. Mix with a beater (whisk attachment) on high for 5-10 minutes. The mixture will get white, fluffy, and double in volume. Feel free to really beat it well, my resulting product was a little thinner than I would prefer which could have been avoided by a bit more beating. When it looks thick and creamy add in the powdered sugar (1/2 a cup or so at a time) on a low speed until well mixed then add the vanilla. And now you have fluff! This makes quite a bit but will keep in the fridge for up to two weeks (if it lasts that long).
Chocolate Ganache: It’s one of the richest and also easiest foods to make. It has two main ingredients with an optional third:
12 oz. Chocolate chips (I used semi-sweet but I think I would use milk chocolate next time)
1 cup heavy cream
1 – 3 Tbs. flavoring of choice (flavored liqueur, rum, or coffee work well), this step is optional
Place your chocolate and liqueur in a bowl and heat the cream in a sauce pan over medium heat. Basically you want the cream just hot enough to steam without bringing it to a full bowl (aka. don’t let it get that freaky “skin” on top). Take it slow and steady and don’t leave it alone for too long. When the cream is hot, remove it from the heat and pour it over the chocolate. Slowly whisk it together and watch it melt that lushous chocolate and form a lovely thick chocolate cream.
If you don’t know much about ganache, let me take a moment to enlighten you. It is delicious, beautiful, easy to make, and can be used in a TON of desserts. If you pour it while still relatively warm, say over a cake, it cools into a BEAUTIFUL, glossy, thin layer of icing. If you let it cool a bit and whisk it with a beater it makes a lovely, smooth cream (which is what I did for this recipe), and if you let it cool completely it makes the stuff that’s inside truffles but can also be piped out to decorate cakes. It’s a great substitute (and less sweet version) of a traditional chocolate icing.
So, as I said, I let mine cool a bit then whipped it up into a lovely cream.
Now that you have all of your elements prepared it’s time to assemble the awesomeness:
Basically it’s just like a s’more, take two graham crackers, a tablespoon or so of the chocolate and a tablespoon or so of the marshmallow and sandwich them together between the crackers. NOTE: My pictured s’more is a little more gooey than it would normally be due to the fact that I couldn’t wait to try one and the crackers were still warm enough to melt the chocolate and fluff. Tasted amazing but required a fork and plate, there are worse problems to have.
I decided to wait and let everyone assemble their own because I wasn’t sure how well they would travel all together or if the moisture would make the crackers go soft. But if you do pre-assemble them please let me know how it works!
So there it is: perfection. I’m looking forward to enjoying
one some tomorrow on a boat, on a lake, in the sun, with awesome friends. My serving suggestion: find a boat, and a lake, and some sun, and awesome friends and enjoy!