Ooh, some exciting things are a-brewing here at SKC.
It’s time to spread the love. Flove, that is.
Starting this Friday, December 7th, I’ll be launching Food Love Fridays, a once a month Friday-of-most-months post featuring at least one food-related thing I’m loving and want you to know about.
Well, it could be one of many things, like:
- a great blog
- a product or gadget
- a restaurant, cookbook or recipe
- an awesome technique or tip
- a Must-Go-To food destination
- or simply a picture that got the culinary juices flowing
It’s all about the sharing, and spreading the 411 on all food-things great as well as the love.
‘Cause you can never have enough of that. Love that is.
So mark your calendars and if you happen to stumble across anything food-related you’re loving, just drop me a line and let me know about it. I may just feature it in a future FLF post.
Just send all suggestions to smallkitchenchronicles [at] gmail [dot] com or leave me a lovely comment. Done.
In the meantime, let’s make some s’mores! But not just any s’mores, but ultimate oven s’mores.
What makes them so? For starters, making them couldn’t possibly get any easier.
They go from the oven to your hot little hands in less than 10 minutes.
But as impressive as all that is, what really puts these warm, gooey cuties over the ultimate-edge are how tremendously gourmet they can be with a little ingenuity.
S’mores?! Yes, my friends, s’mores. And without even a hint of pretension.
(Yup, that’s those in the corner).
And while you’re at it, Maestro, a pinch of cardamom or cayenne pepper will do just nicely, as well as your favorite fresh berry, even jam or jelly too.
And if you really want to let your hair down, shower on some crumbled bacon. Yup, I said it, shower. And bacon.
Just think Make-Your-Own-Ice-Cream-Sunday meets the Best-Ever-Fruit-and-Cheese-Parings-Party and you’ll start to catch my drift. I.E. Your s’more’s a divinely tasty, blank canvas. And your possibilities? Endless.
See you all here on Friday, everyone!
Ultimate Oven S’mores
Makes 8 S’mores
For S’more Base
Ultimate Flavor Addition Ideas
crystallized ginger chips
dried Bing cherries
pretzel sticks, broken in half
milk chocolate toffee bits
orange (or any citrus) zest
your favorite fruit jam or jelly
your favorite, finely chopped nut
pinch of cardamom or cayenne pepper
instant coffee, unbrewed
crumbled Best-Ever Bacon
Line a baking sheet with parchment paper. Set aside.
Adjust your top oven rack to second highest rack position and preheat oven to 350 Degrees F.
For each s’more, break one graham cracker sheet in half. Place both bottom sides facing up onto your prepared baking sheet. Sprinkle what will be your top half of s’more with mini marshmallows, allowing just a bit of room from sides to allow for expansion while baking.
Sprinkle the other graham cracker piece — which will be your bottom half of s’more — with chocolate chips. Top chocolate chips with one (or more) flavor addition ideas of your choice. Feel free to experiment; that’s part of the fun!
Repeat the two steps above with remaining graham cracker sheets.
Tip: If you are using a “sticky” flavor addition idea like, say, jam — just reverse the “bottom half’s” order — i.e. spread jam onto graham cracker and then top with chocolate chips.
Transfer baking sheet to top oven rack and bake s’mores for 6 minutes — making sure to check at the 5 minute mark — or until marshmallows are browned.
Note: Marshmallows will brown very quickly at this point, so be sure to watch them carefully!
When marshmallows are browned, remove s’mores from oven and assemble by placing top halves of ‘smores — with marshmallow side down — on top of bottom halves (i.e. your chocolate-topped sides).
Let sit for 2 minutes to cool slightly and serve immediately.
Note: These s’mores will be super messy gooey eating! So if you prefer less of a delicious, gooey mess, add the chocolate chips after the s’mores come out of the oven.
Share and enjoy!
- Tips for Great S’more Moments (abeautifulmess.com)
- Fireless S’mores (cityinajar.com)
- Give me s’mores… Obama’s favourite treat comes to London (standard.co.uk)