s’more popcorn

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Summer has arrived in Arizona, with our highs consistently in the upper 90s and 100s I know that no-burn days a right around the corner.  No burn days are these horrible things that were invented to prevent humans  from enjoying delicious s’mores.  They SAY it’s for air quality, but I’m pretty sure they just hate happiness.

And s’mores.

So every summer these terrible days stand between me and a delicious s’more… and trust me, you DO NOT want to be between me and my dessert.  That is not a safe place for anyone to be.

So what can I do?  Plan ahead.

A good contingency plan can be the difference between life and death, people.  LIFE AND DEATH.

So how will I feed my s’more addiction when I can’t roast marshmallows?  HOW!?

BF came to the rescue on this one, when he sent me this post from Buzzfeed.  I was not surprised to see that I had all of the necessary ingredients on hand.

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Thus I discovered what is one of the easiest and most delicious snacks of all time.  The only thing that would have made it better is if I had Golden Grahams in the pantry.  I think they would’ve actually worked better than just the crushed graham crackers, but then maybe I’m just looking for an excuse to make this again.

I used  this “simply salted” popcorn which has just a hint of salt, leaving it like a blank canvas on which to paint my flavor brush.  Sure popping popcorn isn’t rocket science, but when it means one less pan to clean, how can I resist?

I can’t.

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S’more Popcorn

Makes about 10 cups s’more popcorn

Printable Recipe

  • 1 3-oz. bag microwave popcorn, popped (or 10 cups popped popcorn)
  • 4 Tbsp. butter
  • One 10-oz. bag mini marshmallows, divided
  • 1 sleeve graham crackers (9 crackers) or a generous sprinkling of Golden Grahams cereal
  • ½ cup mini chocolate chips
  • Salt to taste

1. Pop popcorn according to package directions – 2 minutes and 25 seconds is the magic time in case you were wondering.  At least for our microwave it seems to be.  You could also pop popcorn on the stovetop if you wanna be all old-fashioned-like.  Spread popcorn on a parchment-lined baking sheet and sprinkle with crumbled graham crackers.

2. Heat butter, half of the chocolate chips, and half of the marshmallows in the microwave until the butter is melted, stir to combine.

3. Drizzle marshmallow mixture evenly over the popcorn and toss to combine.

4. Once the popcorn is well-coated with the marshmallow mixture, add the unmelted marshmallows and chocolate chips and toss everything together.  Sprinkle with additional salt to taste.

5. Let cool completely then transfer to a paper bag for storage (in the unlikely event that you have any left)

 

[ Adapted from BuzzFeed ]

thursday things

While I was driving to work today, I saw the most spectacular sunrise. I was unable to catch a picture of this amazing “cloud” I saw, but luckily it turns out that the cloud made the news… because it wasn’t a cloud. It was a missile trail… oh well, still looks cool, right? (Note: I didn’t take that picture, because I don’t like to take pictures while driving to work in the near-dark. Safety first!)

Sophie was helping me with the laundry over the weekend, when she became gravely concerned about the level of cat hair on our freshly-laundered clothes. Rather, the lack of cat hair that is…

Apparently she thinks that the laundry basket is her own personal space ship.

   

I suppose if she covers the basket with hair, then the clothes will immediately be covered in her hair once I put them in the basket. Clever girl.

I’ve been convinced, after staring at this picture for a week, that I need to make these oven roasted tomatoes from Skinny Taste…. and then probably 1,000 tomato-based items in which to use them. Are you drooling  yet?

No?

Well then how about these s’more tarts from Love and Olive Oil?

Because after seeing them my life seems meaningless to have lived so long without them. MEANINGLESS!

This weekend will be ROUND 3 of the ULTIMATE CHOCOLATE CUPCAKE.

Hopefully this will be the last round… Hopefully. We bakers have been testing recipes since June, but I have a good feeling about this one, I really do. If it is… then you (finally) get a recipe! (yay!)

IT’S NATIONAL S’MORE DAY!

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I did enjoy (preemptively) these s’more bars and home made s’mores (toasted over our very own flat-top, electric stove) For those of you haters, I promise that this is the ULTIMATE way to perfectly brown your marshmallows!

I have only two pieces of advice:

1. Remember to open your windows and turn on your fan… marshmallows, even when toasted to a golden brown indoors, still produce smoke!

2. FOR THE LOVE OF GOD AND ALL THINGS HOLY – DO NOT LET THAT MARSHMALLOW DROP ONTO YOUR BURNER! I haven’t done it yet, but now I’m certain that I’ve jinxed myself and it will happen the next time I do it (so… tonight?).

For the rest of you, here are some new ways to enjoy an old classic:

I start, of course, with my very own s’more cookies  :) Enjoy!

s’more cookies, please

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So I don’t think this is what the BF meant when he asked for “s’more cookies” BUT…

Yeah, sorry. I’m horrible. Can’t stop myself from making s’more jokes. I’m so sorry. Please don’t hold it against me. Or these cookies.

While these aren’t traditional “Christmas” cookies, for some reason when it’s all cold out, I want things like chocolate, and marshmallows, whether it’s in cocoa or s’more form. Problem is, not everyone has the option of making s’mores in the winter… I mean, I’m not too good to “roast” marshmallows over the stove (not that I have to in AZ, we can roast marshmallows all year long), but these are a delightful alternative.

With graham crackers baked right into the cookie, and how cute are those little Hershey and marshmallow pieces sticking out? I swear I could die. I think these will be a new addition to my cookie boxes this year (hope none of you guys are reading this one…)

S’more Cookies

[ Printable Recipe ]

  • 1 cup graham cracker crumbs (7-8 crackers)
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks (6 oz) unsalted butter
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 2 Hershey bars, coarsely chopped

Preheat oven to 350 degrees F and line two baking sheets with parchment.

1. If necessary, crumble 8 graham crackers in a food processor. Measure 1 cup of crumbs and set aside.

2. Whisk graham crumbs, flour, baking soda, and salt together in a medium bowl. Set aside.

3. Cream the butter and sugars on medium until light and fluffy. Beat in egg and vanilla. Add flour mixture and mix on low until just combined. Stir in chocolate chips.

4. Drop tablespoons of dough onto baking sheets, spacing about 2 inches apart. Bake for about 10 minutes, until set. Remove from oven and quickly push a few marshmallows and pieces of Hershey bar into the top of each cookie.

5. Return cookies to the oven to finish baking, about 2 t0 3 more minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

[ adapted from cookie madness ]

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