Now that the fun of the Big Game is over, and I’m finally finished with the Hall Closet Make-over, it’s time to get ready for impending Valentine’s Day! The day of Lovey-love-love is rapidly approaching – and no, there isn’t a particular reason why I keep calling Valentine’s Day the day of Lovey-love-love.. it started when I was perusing all these fun Valentine’s Day Printables, and now that I’ve said it a few times, I just can’t stop saying it. Lovey-love-love. See?
If you’ve only ever had graham crackers from a box, you’re in for a real treat! You’ll be amazed how easy they are to make and good they taste, with just the right amount of spice and crunchiness.
Wheat germ is what gives the cookies their texture. It can be found in the cereal aisle near the rolled oats.
This recipe makes about 4 dozen and can be used to make s’more bites or more classic s’mores, depending on your preference. The bites are nice in that you get the flavour, but in a smaller piece. You’re not into s’mores? Slather them with peanut butter or honey – or both – and enjoy them on their own. One taste and you’ll wonder why you’ve ever eaten them out of a box.
Why don’t you whip up a batch for your Lovey-love-loves for Valentine’s Day? Homemade Graham Crackers *
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
3/4 cup packed light-brown sugar
2 tablespoons honey
cinnamon and sugar for sprinkling
Preheat the oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda and cinnamon in a medium bowl; set aside.
Put butter, brown sugar, and honey and mix with electric mixer on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a heart shaped cookie cutter, cut out crackers and place on parchment. You may also cut in to rectangles like a classic cracker by using a fluted pastry wheel. Trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks, sprinkle with cinnamon and sugar and allow to cool completely. Store in an air tight container for up to 3 days.
Marshmallow and Chocolate Coating for Bites:
In microwave safe dish, heat 1 cup of semi-sweet chocolate chips at 50% power for 1 minute. Continue heating chocolate in 30 second intervals (at 50% power) until melted. In separate dish, melt 1 cup of mini marshmallows and 2 tablespoons of milk in the microwave for 1 minute. Stir until smooth.
Dip corner of cracker in first the marshmallow and then the chocolate, followed by sprinkles of your choice and place on wax paper until set – about 20 minutes.
For classic s’mores, consider using vanilla flavoured Peeps – utterly decadent!
If you’re feeling particularly generous you can always share!