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Sunday, July 17, 2011

enjoy a s’more!

picture the classic s’more. . . .

camp-fire, sticks with flame-broiled, blackened marshmallows, chocolate not completely melted, the two first ingredients smashed between two graham crackers that are breaking, where you don’t necessarily want them to break. . .  sweet, sticky, messy. . .  all while you are trying to eat it without making a bigger mess of yourself, within the dirty environment of a camping excursion!


seems how I don’t have an actual picture. . . got that visualized?


now visualize this:

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you can make these in advance, they are very tasty, sweet, they can be slightly messy, but by comparison. . . not too bad, and they are easy! 
Perfect for any BBQ or picnic outing. . .  

the best part is . . .  no campfire required!

How to make these delightful little treats:

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gather equipment and ingredients. . . simple enough.  most of us have the necessary ingredients in our cupboards.  butter, chocolate, corn syrup, honey, salt, baking powder and soda, eggs, brown sugar, granulated sugar, vanilla, flour, cinnamon, cookie scoop, rubber scraper –or- spoon, cookie sheet, silpat mat –or- parchment paper, piping bag –or- baggie, oven, electric beaters, measuring cups, measuring spoons a bowl and a double boiler (or a metal bowl that fits over a pan of simmering water)  see that’s pretty easy isn’t it.

lets start with the cookies:

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Using an electric mixer, cream together butter and sugars, CREAM not just mix! 

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Creaming takes a minimum of FIVE minutes to accomplish.

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Now add in vanilla, baking powder & soda, salt, cinnamon, honey, and the egg.
Mix again to blend everything together
Now set the mixer to the side and get a spoon or rubber scraper

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and stir in the flour.  Stir until flour is all incorporated or in other words, completely mixed in

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because you will want your cookies to be all the same size, a cookie scoop is important to use

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you don’t want your cookies to stick to the baking surface you use so it is ADVISABLE to line your cookie sheet with a silpat mat or parchment paper. . .  

I love my silpat mat, but that is a different post for another day

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With your cookie scoop, place round balls of dough on cookie sheet lined with the tool of your choice, then place them in the oven.  it IS NOT necessary to flatten them, just leave those cute little round balls as they are and they will magically flatten to perfect flat round cookies as they bake!

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bake the cookies for 9-10 minutes ~~~ be careful not to over bake them, they WILL NOT look done! and they will flatten as they cool. . . this is okay. . . 

let me repeat that:  it’s okay that they deflate as they cool.

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after the cookies are COMPLETELY cooled, turn them upside down.  I usually switch to parchment at this point, but you can keep them on the silpat mat if you want.  I also pair them up so I have a top and a bottom.  If your cookies are unevenly sized, match the tops and bottoms so they are the same size as much as possible

now make the wonderful, yummy, ooey, gooey, marshmallow filling:

don’t panic. . . . its SUPER easy!

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you will need a double boiler, or a pan that a metal bowl will fit into.  in the bottom of the double boiler put in some water and begin heating it on a med-low temp.  then in the top half of the pan add in egg-whites, sugar, corn syrup, water, vanilla, and salt

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Wash the beaters from creaming the butter and sugar so there is NO greasy remains on them.  now beat the mixture in the pan together.  don’t put it over the hot simmering water until you are ready to beat it.  Notice I said “simmering” not boiling water.  If your marshmallow mixture gets too hot it will be lumpy and separate.  

It’s still usable and tasty, but it’s not as creamy and amazing if you over cook it

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notice how it is beginning to change in color and texture?  keep beating for about 8 minutes

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now you can see how it has tripled in volume and it is white and fluffy, the pan is the same, the filling is just increasing in volume!

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you will know it is ready to use when it is shiny and stands up all by itself like this

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the beaters will look like this
now it’s time to put this sticky, yummy goodness on your cookies!

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fill a piping bag, or if you don’t have one you can use a baggie with a hole cut out of the corner.  It’s just that a piping bag is easier

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and put filling on exactly 1/2 of your cookies!

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put the tops on, and they are ready for the last and by some opinions,
the most important ingredient. . . .


. . . . Chocolate!

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Using a small pan or bowl, over a very gentle heat, melt your chocolate.  If you let your chocolate get too hot, it will "seize" and will be un-usable, also be careful not to let ANY water into your melting chocolate, water causes chocolate to go grainy and seize up too.  Use your favorite chocolate whether it is milk chocolate, semi-sweet, bitter-sweet or any combination of those.  Then simply dip your sandwiched cookies into the chocolate

I put them back on the cookie sheet to cool, which is why I generally use parchment paper or my silpat mat, it’s simply easier to clean up when you are all done.


Then put your cookies in the refrigerator to cool/harden the chocolate
Then they are not so messy and they are ready to eat faster

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if you don’t like chocolate or want a variety to your s’mores you can use white chocolate too
(these aren’t quite all the way cooled, that’s why they are shiny)

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now enjoy your new treat!


I actually found this recipe from My Kitchen Addiction you may enjoy visiting her blog.

For your own personal copy of this recipe click here now you can have it for keeps

The recipe will print with a border around the recipe, cut it out, fold it in half and there you have a 4X5 recipe card that is a perfect fit for your 4x5 recipe box. . .

now. . . that's kind of cool! 



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