Tuesday, September 8, 2015

York Peppermint Patty S'mores


August 10th was National S'mores Day. When you start to look at the schedule, there are so many National Whatever-Days in the year, it's almost overwhelming. What's next? National Big Toe Day? But, I mean, s'mores. You can't exactly gripe about the fact that you have a legitimate, nationalized reason to plan something delicious. Especially when the plan is something as Soon-To-Be-Legendary as York S'mores.

Oh yes. I went there.

My version of York S'mores (I'm sure someone else has come up with one, but I took no cues.) uses the recipe for Chocolate Graham Crackers from Paintchips & Frosting. I knew that my concept of York S'mores included a marshmallow and a York peppermint patty, which, I'll admit, sounded a bit overkill. So I decided to echo the traditional chocolate and graham-cracker elements in, well, a chocolate graham cracker. And I decided to go small, meaning I cut out my graham crackers with a round cookie cutter about the size of a shot-glass. In fact, I'm certain you could use a shot-glass if you found yourself short a small cookie cutter. To make these s'mores, you'll need:

  • One small bag York peppermint patties
  • One small bag regular marshmallows
  • One batch of Chocolate Graham Crackers
As you can see, I used a candle instead of a campfire. If you do the same, just be sure that you don't use a scented candle. These babies have enough flavor without adding Black Orchid Soy to the palette. Also, unless you like your marshmallows toasty (burnt) as I do, be sure to rotate the marshmallow over the flame so they don't randomly catch fire. Ahem. Kids, don't try this at home. I also assume that you know how to make a s'more so I won't detail that process here. If you are ignorant of such things, I'm afraid you'll have to chump it. S'mores cannot be taught. They are an art.





Chocolate Graham Crackers: (based off recipe from The Kitchenarian via Paintchips & Frosting)
  • 1/2 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1 1/4 cups confectioners’ sugar
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons maple syrup
  • 2 tablespoons heavy cream
  1. Preheat oven to 325 degrees.  Line two cookie sheets with parchment or waxed paper.
  2. In a medium bowl, whisk the flour, salt, cocoa, sugar, and baking powder together. Cut the butter into the flour mixture using a pastry blender or two knives criss-crossing.
  3. Combine the maple syrup in cream in a small bowl, stir until the syrup dissolves completely in the milk.
  4. Add the liquid into the bowl with the dry ingredients and mix it with a fork until the dough comes together. Add a little more cream if necessary, but don't add too much because the dough needs to be workable.
  5. Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth.  Divide the dough in half and keep the remaining dough covered in the bowl.  Transfer half the dough to a piece of parchment.
  6. Roll the dough until it's about 1/16" thick. Cut out circles with a small cookie cutter or shot glass and prick with the tines of a fork. Place the rolled-out dough pieces on the lined baking sheet.  Repeat with the remaining dough. Repeat with second half of dough. 
  7. Bake the crackers for 12-15 minutes, or until they smell good and chocolatey. Halfway through baking, sprinkle top of crackers with sugar.
  8. Remove from the oven, sprinkle with a little more sugar and scoop onto a rack to cool. Assemble s'mores per usual.

6 comments:

  1. YOU. I BLAME YOU FOR MY CURVES.

    ...These look amazing. ^.^

    ReplyDelete
  2. I died a little just reading the title of this post. : D

    ReplyDelete
  3. I can't stand s'mores, they make me feel sick. (I blame it on not being a fan of milk chocolate or graham crackers!) Usually just the thought of them brings the smell to mind and then I feel woozy...but these, these sound alright. Better than alright, even. ;)

    ReplyDelete

 

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