I absolutely adore camping however I rarely get to go. So, when my friend said we should go out this weekend, I jumped at the opportunity. Even after 90˚/humid weather, broken truck, 2 a.m. call to the sheriff, and a giant morning storm we had a great time! We look forward to going back (but we are going to wait until it cools down a little more!)
I realized I couldn’t go camping without sprucing up the “tradition” camping food. I looked forward to camping over the fire and figuring out easy meals that are great for camping (dinner will come tomorrow.) Today, I wanted to share dessert (I mean, it really is the most important part, right?)
Camping and food? Most people think S’mores. Of course, I never make anything easy for myself and instead of running out to buy graham crackers, marshmallows, and chocolate- I set out to make my own graham crackers and marshmallows.
I seriously may never go back to buying s’more ingredients again. The marshmallows where fairly easy to make and the graham crackers were super easy. The flavors were so much better and the extra touches made the s’mores that much better!
I used this Marshmallow recipe with only a couple of differences. Instead of leaving the marshmallows in the freezer overnight, I went back to them after an hour and they were fine. I also added more vanilla (1 T total) to mask the taste of the gelatin. I really wanted to make vegetarian marshmallows by using agar-agar (an algae base) but I couldn’t find it anywhere!
So if you feel making s’mores a tad more special, trying making your own graham crackers and marshmallows- I promise you won’t be disappointed!
- 1 cup whole wheat flour
- ½ cup unbleached all purpose flour
- ¼ cup natural cane sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter
- 2 tablespoon honey
- 2 tablespoon vanilla extract
- ¼ cup milk
- 1 teaspoon nutmeg
- If you have ever made pie dough, this is a lot like that! In a food processor, combine all the dry ingredients and pulse until combined. Cube the butter (the butter should be cold) and pulse the piece of butter into the dry mixture. (Alternatively you have cut the butter into the dry ingredients with your hands if you don’t have a food processor. In a separate bowl, whisk together honey, milk, and extract. Pour into food processor and pulse until mixture begins to come together. (if your mixture doesn’t come together after a few pulses, add a couple more splashes of milk.)
- Flatten dough into disc, wrap with plastic wrap, and let sit in the refrigerator for one hour.
- Remove from oven and preheat oven to 350˚. Let dough sit at room temperature until it begins to soften and is easy to roll out. Place flour on a rolling surface and begin to roll your dough out into rectangle that is ⅛” thin. (if easier, work with half the dough at a time.) Cut into rectangles and prick with a skewer or fork, place on a baking tray covered with parchment paper. Continue to roll out remaining dough until you use all the dough.
- Place tray in the freezer for 10-15 more minutes (this helps to still keep pieces of butter intact to create a flaky graham cracker texture.) Remove from freezer and bake for 18-20 minutes or until golden brown color (rotate halfway through to insure even baking.) Remove, let cool for 5 minutes, and then transfer to a cooling rack to cool.