Today is National S’mores Day! What better way to celebrate than by updating this classic campfire treat?
Last month, Walter and I traveled to the North Fork and went camping in Wildwood State Park. I’m not exactly wilderness-savvy, but, I do know that no camping trip is complete without sitting by the fire and roasting marshmallows.
I was inspired to bake my own graham crackers after seeing this recipe in the July issue of Martha Stewart Living. Instead of wheat germ (I didn’t have it on hand) I used ground flax seeds. I was happy with the cinnamon/honey flavor, but I recommend rolling out the dough super thin, because (as pictured) they ended up being twice the size of a store bought graham cracker.
Keeping with the homemade theme, I searched for a marshmallow recipe and landed on this one from Alton Brown. I was surprised by how easy they were to make and really impressed with their taste and consistency. The recipe called for cooking spray, to grease the pan and knife, but I used safflower oil instead. Safflower oil is not only a healthier choice, but it’s also completely tasteless, so you will avoid a strange, oily aftertaste.
We finished off the s’mores with some good dark chocolate (I recommend this brand). After our hearty campfire dinner, we were only able to eat one each, but they were delicious nonetheless. Happy Camping!