Homemade S'mores - Part 3 Graham Crackers

I found this recipe for graham cracker on SmittenKitchen and was extremely excited to try my hand as making my own crackers. To be honest, I had a lot of trouble with this recipe.
I refrigerated the dough overnight like the recipe said to do yet the dough was still extremely soft and impossible to work with. I ended up freezing the dough for about 30 minutes and only working with a quarter of the dough at a time. Yet, I still ended up with different results each time I took the cookie sheet out of the oven. Over puffed, misshappen and just plain fugly. Next time I would increase the amount of flour for sure but... I'm making s'mores so looks don't matter right now.












Roll out the dough onto a generously floured cutting board or counter to about 1/8 inch thick. I cut mine into 1 inch squares because I wanted smaller little graham cracker bites. Place dough squares on parchment lined cookie sheet and poke holes in dough with flat end of a wooden skewer to make them pretty. In a small bowl mix 3 tablespoons sugar and 1 teaspoon cinnamon.

Sprinkle crackers with cinnamon and sugar mixture. Heat oven to 350F. Freeze for 15 minutes or until dough is firm. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack and cool compeltely.

Puffy, ugly and nothing like the photos over at SmittenKitchen but ya know what? They still taste delicious!

Once your graham crackers have cooled completely, and your marshmallows are cut and ready to go then you get to do the fun part... toasting! It's 7 degrees F outside today, cold and windy. I'm not starting a fire outside even though I am a Minnesotan I just don't have the desire to freeze my butt off. So, I roasted my marshmallows inside on my gas stove top... classy, I know.  

I just used a wooden skewer and some patience and ended up with these roasted beauties. Now to put it all together I made a velvety chocolate ganache.

In a small saucepan over medium low heat, heat 1 cup heavy cream just until it begins to bubble, being careful not to burn the cream. Pour hot cream over chocolate in a small metal bowl. Let stand 5 minutes or until the chocolate is softned. Whisk cream and chocolate together until smooth. Refrigerate 15 to 20 minutes stirring every 5 minutes until thickened slightly.

Spoon ganache over graham cracker and top with a roasted marshmallow. See... the ugly duckling graham cracker isn't so ugly anymore is it?


A fun, festive way to bring in the new year.... Happy New Year!!








Ganache

1 cup semi sweet chocolate chips
1 cup heavy whipping cream

1. Place chocolate in small metal  bowl, set aside.

2. In 1 quart saucepan, heat cream over medium low heat until cream just begins to simmer. Remove from heat and pour over chocolate. Let stand 5 minutes or until chocolate is softened. Whisk mixture until smooth.

3. Refrigerate 15 minutes, stirring every 5 minutes or until thickened slightly.