Indoor S'mores

Thursday, August 30, 2018


Every summer I make a long list of things I want us to do, and every summer we barely scratch the surface. Going to a public pool in the city has been on the list for years now. Maybe we'll go on Labor Day? Probably not. Biking to the Botanic Garden? At this point, I think it likes being on the list, never to be crossed off. I also typically claim a number of nights I want to sleep outside this summer in May, and we never get close. The bar was set low this summer: two — but it's looking like we won't get to camp at all, unfortunately. All of this is understandable — we traveled a lot this summer, have attended a handful of weddings (and still have six left!) and have prioritized other fun, memorable activities over these, but I can't help but wish we had done more as summer comes to an end (I actually just wrote a piece on August anxiety for Talkspace).

One of the big reasons I love camping is for the s'mores (exhibit a, b, c), and I like them so much I've gotten pretty good and making them at home in the oven. They don't taste as good, but they're really close (85% there, I think). They only take a few minutes to make and you can eat half a dozen on the couch while watching Terrace House, so you end up not missing camping at all, really :)



I bought Brian a Bodum bread box from Wayfair to store the loaves he makes in hopes of us not eating them in one sitting like we have been, but since we continue to eat them in one sitting, I've been using the bread box to house my s'more ingredients. I love that the top is a cutting board and that it's easy to swipe open and close but keeps the food sealed well — nothing worse than stale bread or marshmallows. Well, maybe a few things, but not many ;)

Ingredients:
32 miniature graham crackers or 8 regular size graham crackers, broken in half
2 milk chocolate bars, the kind that can be broken into squares
8 marshmallows

Directions: 
Preheat the oven to 400 degrees F.

Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular size crackers use a whole marshmallow.

Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

(This post was sponsored by Wayfair. Thank you for supporting the brands that support Make the Most.)

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