The Best way to Make S’mores
It may already feel like summer, but that sizzling season doesn’t officially start until later this month. Summer means so many things: vacations, summer jobs, snow cones, neighborhood pools (if yours is still operating), hot days at the zoo, even hotter days at camp or camping with the family. Do I have fond memories of camping? Nope, not my family. But I do have fond memories of watching Hayley Mills (times two) in the camp-centric classic, “The Parent Trap.” Oh, how I loved that film. If I were forced to go to camp, that was the camp I’d choose.
The only time I ever went to camp, it was as a staff member for the camp kitchen. It was only for a week, and it was pretty much hell, for me at least. It was hot, stinky, mosquitoes, mice, snakes, and spiders, pretty much my worst nightmare. And the only place to even cool down was a small, dirty, reptile-infested pond. No thanks.
I have only been camping once, and only twice have I been in an Oklahoma lake. Both times were equally traumatic and unpleasant. But despite all of this, I love the culture of retro camp style. When I think of camping, images of green canoes with red oars, scout uniforms with merit badges and lastly, “camp food.”
The S’more has come a long way and is now in many, shapes, sizes and forms. While it is a great and undeniably classic treat, it’s due for a makeover. Everything else gets a makeover, why not the humble, fire-kissed treat? Seriously, when was the last time you tried a honey graham cracker? I tried them about a week ago and they tasted way better in my memory. Imagine cardboard with a little dash of cinnamon. Not very appetizing, is it? Don’t forget about marshmallows. Why not make a homemade batch. Or seek out one of the many new flavors, like coconut. We can’t forget the chocolate. Milk chocolate has always been the go-to, but white chocolate might be nice. Get crazy. Try adding caramel, sea salt, peanut butter, or strawberries.
If you want to have the coolest camping trip ever, set up a S’more bar. Even if you aren’t a natural-born camper (like me), the idea of making and eating a peanut butter, banana, bacon S’more might be worth a serious reconsideration. Then again, they probably taste great at home. Try my graham cracker recipe below for a tasty alternative to cardboard! The possibilities are endless!
- 1 cup of whole wheat pastry flour
- 1 ½ cup of white all-purpose flour
- 1Tbs of ground flax seeds
- 1 Tbs of wheat germ
- 1 Tsp of kosher salt
- 1 Tsp of baking soda
- 1 Tsp of ground cinnamon
- ½ Tsp of freshly grated nutmeg
- 1 cup of unsalted butter
- 1 cup brown sugar
- 1 Tbs of vanilla
Heat oven to 350˚
Whisk all dry ingredients in a bowl and set aside. In a mixer fitted with the paddle attachment, beat butter and brown sugar until light and fluffy. Mix in honey and vanilla, making sure to scrape down the sides. Add flour mixture, mix until combined. Roll dough into a ball and chill for about 20 minutes. Set aside a bowl of sugar and flour. Heavily dust your counter space and roll out a small amount of dough. I like to use small round biscuit cutters to cut out my cookies. You can really use any cutter or a fluted pastry wheel. The dough is really sticky so make sure to use plenty of flour. Set dough cut out on parchment paper lined baking sheets. Poke holes in each cookie and sprinkle sugar on them as you see fit. Bake for about 15 minutes. Cool completely on a rack. Enjoy!