When it comes to December, my family goes all out. Christmas music is always playing, Christmas decorations are everywhere, and we all wear Christmas-Themed clothing. I had quite an exhausting day. When I did finally get home this night, I decided that it would […]
Well hello there viewers! Welcome back to my blog. Today I’m just writing a very brief post that I promised to write. Though I continued on my journey with the cook-through challenge, I began to post less and less. These following pictures are of recipes […]
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)
A Lesson I Still Have Yet to Learn… And that Gross Looking Food Doesn’t Have to Taste Gross | Aginares Me Araka | One Cook, Two Books
Note: the events discussed in this post occurred Thursday, July 27. 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 is one continuous struggle I […]
Note: the events discussed in this post occurred Tuesday, July 25. 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! As with many of the lovely […]
Dinner for One | Seared Duck Breast with Roasted Grapes and Sour Cream Mustard | One Cook, Two Books
Today was another one of those days this summer that contained a lot of firsts. It was quite fun, if I do say so myself.
Tonight, I was cooking dinner for myself. This is the first time I’ve done this in a long while, because I am either cooking for a crowd, or eating leftovers from that crowd. Today was my day. I was cooking for me, myself, and I. My family decided to gather together to go out to a jazz show, one that I thought was going to be “eh” but all throughout the day was secretly grumbling about out of jealousy. I should have just told them yes from the get-go, but that’s besides the point… My mom made lasagna for the family because we were not sure how long the duck was going to take to make.
We also only had .8 pounds of duck, and that was not going to feed five people.
Now, you see the title of the recipe? Sounds intense, right? I thought so too. In fact, I was a bit nervous to make this recipe because I assumed it was going to be incredibly time consuming to make. Fortunately, I was wrong.
Roasting grapes was another first for me. I had never even really heard of roasting grapes before! In fact, the only other time I’ve seen it was on my pinterest board which contained a recipe for a roasted chicken that was surrounded by grapes. I decided to start with the grapes because they were going to be the most time consuming part. Even so, it was all inactive time. All I had to do was basically place them on a cookie sheet then forget about them until my timer went off.
The duck itself was a little more time consuming, but again very easy. Today was also the first time that I’ve ever cooked duck. My older sister Fay walked up to me as I was removing the breasts from their packaging. We just stared at it, read the instructions, then stared again. Neither of us were exactly sure what to do, which side was considered the fat side, and how to properly score it. After all questions were answered by Mama Bear, I simply started frying up the duck! Again, it was something that I would set a timer for, then could forget and sit down for a few moments. The only troublesome part of this was the constant removing of the fat that was rendering out. I had no idea how much fat was in duck!
So, grapes were in the oven. Duck was resting. I finally got a moment to sit with my family when I realized I forgot to make the sour cream mustard that was supposed to go on the duck. I hopped out of my seat, ran into the kitchen, and within two minutes I was done.
See? Super easy recipe. Like seriously. When I got back to the table with my plate my sister was awestruck that it had taken such a short amount of time. To be honest… I was too.
For such a quick recipe, this dish had just the perfect flavours all mixing in. The roasted grapes gave a deep, sweet, charred flavour that was offset by the tang of the sour cream mustard. And the duck? Well… let’s just say I’m going to be splurging on more duck breast to make this again!
Mina Stone, my love. Your flavour pallete is SPOT ON. Girl.
I think that my favourite time to cook food is when I’m cooking for a crowd. Yes, cooking for myself is nice. I can take my time and I don’t have to worry about what other people think. But… there’s something about making food […]