S'More Things For Your Summer Bucket List
Do you always spell s’mores w/ an “s” at the end, or if you’re talking about one singular s’more, do you leave out the last “s?” Asking for a friend.
A few weeks ago I made marshmallows, and w/ those under my belt, the next logical step to the ultimate summer treat was obviously vodka to make some kind of alcoholic s’mores. Because the only thing better than eating s’mores is drinking them, am I right?
Nope, not this time.
While all the boozy s’mores drinks on Pinterest look delicious and I’m pinning for later this summer, I’ll always prefer a classic s’mores to a liquid one. Once a fat kid, always a fat kid.
When you’ve got your homemade ‘mallows ready to toast, I’ve got the perfect graham to sandwich them between; these are seriously yum. I put a s’mores cheesecake on the menu at work and was testing out a few different graham cracker recipes and these are the clear winner. They don’t require special ingredients like graham flour (yeah, wtf is that about?), they have a touch of honey and molasses for that signature graham taste, and they stay fresh up to a week in an airtight container – not that you’ll have any sticking around that long, believe me.
Full disclosure: we’re all busy people and buying a box of crackers at the supermarket is 1000% easier than making these at home. And I’m not going to lie to you and say these are so. much. better. than store bought, b/c they actually taste pretty close to HoneyMaid. To me, it’s not necessarily about homemade tasting better, but the satisfaction in eating something you made from scratch. This is a really easy dough that comes together quickly, and the most time consuming part is rolling it out. So I completely understand if you’re reading this, shaking your head like, this chick cray, wondering who is making graham crackers from scratch when they’re like $4 at the store.
But I like to pretend that reading this is getting you all fired up to start your homemade s’mores adventure, and in that case:
Homemade Graham Crackers
1 ½ cups AP flour
1 ½ cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
12 tablespoons butter (1 1/2 sticks), softened to room temperature
2/3 cup brown sugar
1 tablespoon molasses
1 tablespoon honey
1 teaspoon vanilla extract
1) Cream butter and sugar in stand mixer or hand mixer until light
2) Add eggs and vanilla, stopping to scrape down the bowl as needed
3) Add molasses and honey and mix until combined
4) Sift together the dry ingredients and add to the bowl, mixing until all the flour is incorporated
5) Wrap and chill dough for at least an hour, and up to one week (if you’re going to chill it longer than that, I would stick it in the freezer)
6) Remove dough from refrigerator half an hour before rolling to make it easier to work with. Roll out dough on a floured surface and pierce with prongs of a fork. Use cutters or a pizza roller to cut dough in whatever shapes you like.
7) Bake at 325 F for 10-12 minutes, rotating halfway through. Crackers may take more or less time, depending on your oven and how thinly the dough is rolled. They don’t take long to bake, so watch them closely so they don’t burn.
8) Cool and store in an airtight container