Whoever came up with the "S'more" was brilliant. An ooey gooey sweet marshmallow on top of a slightly melted piece of milk chocolate, all smushed in between two crunchy graham crackers? Yes sir, that person was brilliant! And it's name? Genius. It's true. After one, you're just going to want s'more. So you see, it's a tasty treat with a name that is fun and informative....I like it!
And what makes the whole treat even better is how you make it. No, I'm not talking about putting it together and sticking it in the microwave....that's cheating. It's all about the campfire. I'm always surprised by the many different marshmallow-roasting techniques out there. Personally, I'm a fan of the "catch it on fire and then quickly blow it out" method. It makes for a marshmallow that's crisp on the outside and gooey on the inside. Mmmmm....
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Nails by Tiffany at Jamberry Nails |
Turn a s'more into a cookie! Brillant! I make a chocolate chip cookie batter using gluten-free graham cracker crumbs and then stick a marshmallow in the middle. When it bakes, the marshmallow gets gooey and soft... just like a s'more. It's the perfect solution!
Just don't blink when you serve these. My advice is make a lot. They go fast :)
S’mores Cookies
No campfire? No problem. All the classic s'more flavors in a cookie! Let’s just say, I made three batches of
these for our photo shoot and by the end, they were completely gone. There’s no other way to say it: These things are darn good.
¾ cup tapioca flour
½ cup gluten-free graham
cracker crumbs
cracker crumbs
¼ cup sorghum flour
½ teaspoon xanthan gum
½ teaspoon baking soda
¼ teaspoon salt
1 (¼ lb) stick butter, softened
(left at room temperature for
2 hours)
(left at room temperature for
2 hours)
½ cup light brown sugar,
lightly packed
lightly packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
¾ cup bittersweet chocolate chips
7 marshmallows*, cut in half (scissors help!)
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together tapioca flour, graham
cracker crumbs, sorghum flour, xanthan gum, baking soda, and salt until
combined.
Using a standing mixer with a paddle attachment, cream
together butter, light brown sugar, and granulated sugar on medium speed. With the mixer running, add the egg and
vanilla. Mix until combined.
Turn off the mixer.
Add half of the flour mixture and mix on low until just combined. Repeat with the remaining half.
Fold in chocolate chips
Use a small ice cream scoop or tablespoon measure to spoon
the batter. Gently place a marshmallow
half on top of the scoop. Then, invert
the scoop of batter onto the prepared baking sheet so that the marshmallow
touches the parchment paper.
Bake for 7-9 minutes or until edges are golden brown. Let the cookies cool on the pan for 5 minutes
before using a spatula to transfer to a cooling rack. Cool completely before serving. Enjoy!
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