Post-vacation blues are the worst, wouldn't you say? Even if it's just a three-day weekend and a car-trip away, that first day back to reality always bites!
We went camping this weekend down the California coast, just past Big Sur. It was just what I needed, a get-away from work and the hustle and bustle of the city. We went with a decent sized group and in addition to our meal contributions, I thought I'd bring some sweet to the mix and make marshmallows for smores.
I'm not a big marshmallow fan, but I'm definitely a big smores fan. I used Deb's recipe for "springy, fluffy marshmallows" and they definitely live up to their name and they are as easy to make as she says they are. The only thing she didn't mention was how not so pleasant the gelatin-sugar-corn syrup mixture smells in the mixer (it doesn't stink, but it just was NOT what I was expecting it to smell like and had me questioning the recipe). They're denser than what you're used to getting at the store, but OMG, so bouncy (yes, they'll bounce) and gooooood. Needless to say, the smores were a big fat hit on the trip!
I made two batches which was probably a bit ambitious, because I came back home with leftovers, even after people took some for the road. So as B and I are unpacking and cleaning up, all I could think of was petitioning to have a mandatory 1-day vacation/long weekend transition where we could just stay home another day before just jumping back into work. Obviously, camping and lazing about where still heavy on my mind. Then the idea hit me. Broiler smores!
Broiler Smores
Ingredients:
4 graham crackers (broken in half)
4 marshmallows
1 Hershey's bar or chocolate bar of your choice
Equipment:
cookie sheet or baking pan
parchment paper
Turn on your broiler to high and position the rack at the top of the oven making sure there's enough clearance for the pan. Line the pan with parchment paper. Break up the Hershey bar in to sections and reserve 8 for the smores and the rest for snacking. Place four graham cracker halves on the pan and then layer with the chocolate and then the marshmallow.
Place the pan in the oven. If the window on the oven door is big enough, keep an eye on the marshmallows and and remove them once they reach your desired level of "brulee." I personally like them burnt. I believe that the char adds a nice texture to the smore. Be careful during this process and make sure you're constantly watching them because they will catch on fire. If you cannot see the the marshmallows through the door, open the door after 10 seconds and then every 5 seconds after that.
Remove the smores from the pan with a spatula and plate. Place the the remaining graham crackers on top of the smores, adding a little pressure (read: smash) to engage the "ooze" of the marshmallow and serve.
Serves 2-4 (2 if you have no self control like me, or 4 if you have a light sweet tooth or a will of steel)
And alternately, you can just skip the plating and eat them right out of the pan. Enjoy!
Comments (7)
oh yum!! Those look so good!
Posted by Peacock Chic | July 6, 2009 10:38 AM
those look so good! i'm not huge on marshmallows or chocolate, but damn smores are good!
Posted by mai | July 6, 2009 11:10 AM
Oh yum! is exactly what I was going to say.
Posted by carlitadee | July 6, 2009 12:37 PM
oh yum! Those look good!
Posted by Adrienne | July 6, 2009 3:41 PM
I had no idea you could make marshmallows at home. I'm also not a fan of chocolate or marshmallows, but these look delish.
Posted by Cidell | July 7, 2009 4:44 AM
those look sooooo good!
Posted by gleek | July 11, 2009 7:34 PM
Oh yum! I never thought to do it in the broiler - what a great idea!
Posted by tiennie | July 15, 2009 4:32 PM