Homemade Graham Crackers… Totally Trashed Up.
Can I ramble on just a little more about how it’s still totally summer?
About how I had to leave PA and go to New York where it was like nearly 90 degrees and hot as heck? That is totally still summer in my book. I think I’ve eaten more peaches and burrata and heirloom tomatoes in the last three days than I have all summer. Also, still totally summer.
I HAVE broken down and made a few things with butternut squash only because I want to be able to share them with you while I’m traveling. But I haven’t even come close to cracking the pumpkin yet. Tell me this… is butternut squash the next basic? I couldn’t be more basic and I’m sure that in the next year or so, it will be the new basic. I’m calling it.
Something else that’s totally summer: graham crackers! For homemade s’mores! OMG yes! So many obnoxious exclamation points!
I annoy myself.
I made these strictly with the notion of 1. trashing them up by dipping them in chocolate (and sprinkles so things could look pretty) and then 2. using them to make s’mores. I even wanted to add things like toffee or crushed almonds or something of the sort. Because… it’s safe to say that I’ve wanted a million chocolate grahams while pregnant and I might buy them at Starbucks sometimes. They cost an arm and a leg for two bites.
It’s not like I discriminate when it comes to s’mores season whatsoever – heck I’ll make them in February and half the time my gas stovetop is where it’s at. But since they are technically a summer thing in most people’s eyes? Or maybe a fall thing with bonfires? I figured we best get this out of the way.
So. I don’t have any patience and I am not precise when it comes to baking. Hence my round graham crackers. I only had a sharp knife and maaaaybe somewhere deep down in a box I had a square biscuit or cookie cutter, but that was no where to be found and who has time to waste on important things like unpacking their house? So I used a round one. I wish I could say I did it to be all hipster or make circle graham crackers the hot new thing.
But I didn’t. I did it because I’m not good at cutting straight lines with a sharp knife. True life. The good news is that I finally found the pizza cutter that had been hiding for the last month and half. In a box with sharpies and makeup samples, of course.
That doesn’t matter though because I DO have these homemade grahams and better-than-ever s’mores. I pretty much love it.
Homemade Chocolate Covered Graham Crackers
- 2 cups graham flour
- 1/2 cup all-purpose flour
- 3/4 cup loosely packed dark brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 4 tablespoons molasses
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- dark and white chocolate, melted
- Add the flours, sugar, baking powder, soda, cinnamon and salt to a food processor and blend until combined. Add in the cold butter and pulse until coarse crumbs remain. Once the butter is in small pieces, add in the molasses, milk and extract, blending until the dough comes together and forms a ball in the processor. Wrap the dough in plastic wrap and refrigerate it for an hour.
- Preheat the oven to 350 degrees F.
- Remove the dough and roll it out on a floured surface until it’s about 1/4 inch thick in diameter. Use a biscuit cutter (round or square) to make cuts (or a knife to cut into squares) and place the dough on a nonstick baking sheet. Poke a few holes in the dough with a fork. Bake for 20 to 22 minutes, or until the edges are golden. Let cool completely.
- If desired, dipped the graham crackers in dark and white chocolate. I use ghirardelli for both dark and white, melting until smooth. Dip the crackers until covered then place them on a sheet of parchment paper. Add sprinkles if you like!