A College Girl's Guide to a Happy, Healthy Lifestyle!

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The First was Burnt, the Second was Underdone | Tah-Dig with Pistachios, Apricots, and Caramelized Onions | One Cook, Two Books

Remember back when I made Mina Stone’s Potato Tah-Dig and failed miserably because I forgot I was cooking it and burned the entire potato bottom? Well, I told myself that today when I tried to cook her Tah-Dig with Pistachios, Apricots, and Caramelized Onions that […]

I Think My Taste Buds are Changing | Spicy Chickpea Stew | One Cook, Two Books

One of two things is going one. One: Crushed Red Pepper Flakes, one ingredient that I use very sparingly, is not as spicy as it used to be. Two: Crushed Red Pepper Flakes are no longer as spicy because I am more accustomed to spicy […]

RECIPE | S’Mores Bites | Happy National S’Mores Day!

Ah, S’mores. Along with watermelon, ice cream, and BBQ, S’mores is (are?) a summer staple. What better day to make them then on National S’mores Day? Who even comes up with these holidays?

 

If you haven’t heard of s’mores, then I am very sorry. Hopefully after reading this post you will feel the need to create a campfire, roast some marshmallows, and dig into some of these delicious, sweet, sandwiches!

 

Before we get into the recipe, let’s have a little talk. Who even created s’mores?

 

S’MORES: A Brief History

There were a few items in particular that came before s’mores, but were very similar. The first precursor is Victorian-era Funeral Cakes. These were specifically prepared upon the death of loved ones, and sometimes consisted of chocolate and marshmallow. Besides the cakes, Mallomars (picture a s’more in cookie form) were created in 1913. Following that was the creation of Moonpies.

 

1927 marks the year of the invention of S’mores. They were featured in the Girl Scout guidebook “Tramping and Trailing with the Girl Scouts,” a book that would give advice on how to be a proper girlscout. At the time, this delicious treat was called “Some More” and was continuously being called that until at least 1971.

 

I wonder who changed it to the official “S’mores” name…

 

BATTLE FOR THE BEST: S’MORES BITES

If you were to see my pinterest, you would see one board in particular that I hold near and dear in my heart. I created this board to specifically house recipes, from all over the world wide web, that focus on S’mores, Doughnuts, and Hot Chocolate.

 

Those are my three guilty pleasures.

 

Being National S’mores Day, I decided to take this opportunity to follow along with one of the recipes on that board!

 

I followed along with The First Year’s S’mores Bites recipe for one batch of s’mores, but for the second I decided to change up the ingredients a little bit to see how they would differ from one another.

 

How do our recipes differ?

 

For my version of the recipe I opted to use MI-DEL 100% Whole Wheat Honey Grahams. I also used Dandies All Natural marshmallows, which happen to be vegetarian (applause) and Endangered Species Chocolate. What’s awesome about this chocolate is that 10% of net profits are donated to nonprofit partners that protect and preserve wildlife. How cool is that?

 

Anyways, onto the s’mores bites!

So here we have two different types of S’mores Bites. We have the original recipe, and my version with different ingredients.

 

Both won for different reasons.

 

As you can see, the vegetarian marshmallows really did not expand and toast up in the oven the way the original recipe bites did. It was quite unfortunate. The marshmallows from the original recipe, on the other hand, expanded, toasted, and were incredibly oozy and gooey when biting into them.

Seriously. Look at that marshmallow string. You won’t get that from the vegetarian marshmallows.

 

Other than that, I think that it was a great choice to use MI-DEL’s honey grahams and the Endangered Species Chocolate. Less chocolate was needed (the pieces were smaller) but there was a deeper chocolate flavour. And they were much more melty. The graham crackers also had a toastier flavour, and were also a bit salty in flavour. It created a kind of sweet-and-salty thing going on, which is something that I love!

 

So if I were to do this all over again, I would use MI-DEL’s graham crackers, Endangered Species Chocolate, and a regular non-vegetarian marshmallow.

 

That would create the ultimate s’mores bite.

 

Seriously, this was a delicious recipe to get to make for National S’mores day. I can’t wait to try out another recipe. Thank you, The First Year, for sharing such a wonderful recipe!

 

I also decided to record this experience and post it to Youtube. Feel free to check out the video!

(Find the original recipe here)

I Am Not a Three Helping Girl, But Today I Was. | Kokkinisto | One Cook, Two Books

I was so incredibly excited with the outcome of this dish that I got mad my boyfriend wasn’t here to share it with me.

 

Food is kind of a big deal for me, but never so much that I was upset for not being able to share it. Has that ever happened to any of you? That you’ve gotten mad for not being able to share?

 

I really have no idea what it was about this dish in particular that made me want to share it with David, but the fact that he wasn’t here to enjoy it with my family really got to me. Maybe it’s the warmth of the meal. Maybe it was the uniqueness of it. Maybe it was because he looked skinnier than usual today and I thought he needed to eat a little more.

Nah, it was definitely just because it tasted so darn good.

 

Mind you, I am not a red meat eater. Never really have been a fan of it. Knowing that I had to make Kokkinisto or Braised Beef with Tomatoes, Cinnamon, and Cloves already set a tone in my mind that I would not like the dish.

 

Uhm. Awkward. I was wrong. It was fantastic. I was ashamed of myself for going back for a third helping, and even more taken aback when I ended up literally licking my plate clean.

The recipe was minimal, yet there was so much flavor packed into each piece of beef. I had mine served over rice, though the recipe says to serve with pasta. I was under the impression I could cook up some pasta tomorrow and eat it with the leftovers (Mina states this is better made a day ahead because as it sits the flavors get richer) but alas, there are no leftovers for me to eat!

 

Bummer. Guess I will have to make it again, eh?

Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, August 2nd. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   There are some days that just […]