Get The Scoop Muskoka! Subscribe to Muskoka Post and our digital newsstand will make its way directly to your inbox. No registration required with zero article limits. Read to your heart's content and get the latest scoop with our Muskoka content.
The winter days have slowly turn into spring-filled rainy days, and our memories of beautiful, warm summer days lie ahead.
Remembering weekends spent with friends camping, hiking, or splashing on the water; each day ends with everyone sitting around the campfire. My favourite campfire meal is a hot dog roasted until the skin splits, then balancing the bun on the stick to lightly toast the bread, before everything falls into the fire. Nothing better than a campfire hot dog!
But then … wait… S’MORES the ultimate campfire treat. Start with a perfectly roasted marshmallow, not burnt, but golden brown, with an oooooie gooooey center of melted yummy-ness. So soft, it barely hangs onto the roasting stick before settling on the graham cracker square. I love everything melted, so of course, the chocolate square on my s’more must melt. How you ask? Place the chocolate square into the center of the melted marshmallow. Then top with the second graham cracker square … SQUISH together, and there is just enough heat from the toasted marshmallow to melt the chocolate square. BITE!! Oh my .. the taste of childhood.
So how does one enjoy the taste of a campfire s’more, when you are just not going to build a fire to roast marshmallows?? These campfire s’more cookies have all the elements, and so quick and easy to make.
DID YOU KNOW:
*August 10th is National S’mores Day
*The fist published recipe for “some mores” was in a 1927 publication called Tramping and Trailing with the Girl Scouts. Loretta Scott Crew, who made them for Girl Scouts by the campfire is given credit for the recipe. www.wonderopolis.org
*You can make your own marshmallows .. but that is another blog post.
Graham cracker crumbs mixed with flour and shortening to create the base of the cookie, then add mini marshmallows and chocolate chips. The marshmallows melt in the cookie, creating the oooie gooey centers one grows to love in a toasted marshmallow. And the best part is the freeze so well, you can enjoy these sweet treats often.
Tips from the Pro …
*using shortening in a cookie recipe stops the cookie from spreading and will hold its shape when baked in an oven
*Eight (8) graham crackers would make one (1) cup of crumbs
1 cupgranulated sugar
2 cupall-purpose flour
½ cupgraham cracker crumbs
1 tspbaking powder
1 cupmini marshmallows
8 oz chocolate chips
1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. Cream shortening and sugar until light and fluffy in a large mixing bowl.
3. Beat in egg then vanilla.
4. Mix together flour, graham cracker crumbs, baking powder and salt in a separate medium bowl.
5. Stir flour mixture into creamed mixture.
6. Stir in marshmallows and chocolate.
7. Gently press into 1 ½” balls (4 cm); place 2” (5 cm) apart on prepared baking sheet.
8. Bake in centre of preheated oven for 12 minutes or until golden. Let cool 5 minutes, then transfer to cooling racks.
CHRISTINE KROPP .. I use my experience as a hotelier, a baker, a hospitality expert, and a worldtraveller to help curate a life you don’t need a vacation from. My lifestyle blog “The Sweet Life” includes food, fun and festive living.
Website: www.christinekropp.com Instagram: @christine__kropp