I've got two boys who like campfires.
I've got two boys who like campfires in the Spring, Summer, Fall or Winter.
I've got two boys who like campfires in the Spring, Summer, Fall or Winter, because campfires mean S'mores.
Let's count the ways, shall we? Number 1, cookies and marshmallow. You may remember my post from last year featuring these bad boys:
Or, 2, why not try it with Everybody's Mom's Chocolate Chip Cookies? No need for an extra chocolate slice!
3) My eldest came home with the next idea from Scout Camp. And let me say: It's genius. Put your S'mores toppings into an ice cream cone, wrap it in foil, and put it in the fire! I added walnuts 'cuz yum.
4) A few of you may recall my facebook post encouraging Peep hoarding this Spring.
The number one thing I learned from facebook this year is that people hate Peeps, ya'll. This next picture is for those people:
Trust me on this, our neighbors taught us that Peeps over flame turn into a completely different thing. It's like crème brûlée. Then you smash it between graham crackers and chocolate. This picture is for those of you who love Peeps. And also for those of you who hate them, 'cuz they're pretty mutilated.
And, yes, they stay fresh this long. Preservatives ftw.
If you'd like to skip the preservatives, I've got something for you...
Number 5: Homemade S'mores
This one uses another technique we've learned from friends, chocolate frosting instead of chocolate bars. No waiting for it to melt. Just slathering and eating. Our friends used store-bought frosting. Not my thing, so homemade frosting it is. Before you ask, I did try multiple times to make homemade vegan marshmallows. They did not happen. They were delicious, but they were gloopy and completely campfire incompatible. I have not given up, but this post had to go up someday so for the time being, these are store bought 'shmallows.
Homemade Graham Crackers
America's Test Kitchen Family Baking Book p. 177
1 3/4 C Graham flour (or whole wheat flour)
1/2 C all-purpose flour
1/2 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
8 Tbs unsalted butter, cut into 1/2-inch pieces and chilled
5 Tbs water
2 Tbs light molasses
1 tsp vanilla extract
Heat oven to 375°. Process the flours, sugar, baking powder, baking soda, salt, and cinnamon in a food processor until combined, about 3 seconds. Add the butter and process until the mixture resembles coarse meal, about 15 seconds. Add the water, molasses, and vanilla and process until the dough comes together, about 20 seconds. Divide the dough into 2 even pieces. Roll each piece of dough out between 2 pieces of parchment paper to a 16X8-inch rectangle, 1/8 inch thick. Remove the top pieces of parchment and trim each piece of dough into a tidy 15X7 1/2-inch rectangle with a knife, and then score each into eighteen 2 1/2-inch squares. Prick each square several times with a fork. Slide each piece of dough and parchment onto separate baking sheets. Bake the cookies until golden brown, 10 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the cookies cool completely on the baking sheets, then break them apart along the scored lines and serve.
I dusted some of mine with a mixture of sugar and cinnamon.
These freeze really well.
1 C Powdered Sugar
1 stick Butter
2 Tbs Cocoa Powder
1 Tbs cream
Beat the butter a little, then slowly add the sugar and cocoa powder. If it's a little dry, mix in the cream.