Digestive Cookie S’mores
I’ve been part of a wife swap this week. As I may have mentioned in the past, my sister is a single mum of three and works (more than) full time as a teacher. These past two days she’s had more on her plate than usual, so I’ve gone over to play spouse, to be another grown-up to bounce things off of (luckily I’m very bouncy), to help with barfing kids and homework and laundry.
As a bonus, W and I have been fed dinner for two days straight – turkey meatballs with mashed potatoes, gravy and cranberry sauce today and stuffed chicken yesterday – both prepped at the end of summer vacation and stashed in the freezer. (Each August she puts away enough to not worry about dinner until Christmas vacation. She’s the Organized One. But I suppose she has to be.) I’ll tell you about the turkey meatballs sometime – I have some in my freezer, too.
But this afternoon when the crème brûlée withdrawl hit and I started fantasizing while sitting at my computer that if I turned into a chocolate Easter bunny I could chew off my own arm, I snuck downstairs and made two s’mores in the toaster oven.
Who needs a campfire, anyway? For that matter, who needs graham crackers? I wouldn’t serve them up with a pot of tea – it’s like good bread; if I’m going to eat a sticky chocolate marshmallow sandwich, it ought to be between cookies I actually like.
To make s’mores inside, put as many cookies as you want onto a cookie sheet, and top each with a large marshmallow (or two). Put them under the broiler for a few minutes, until dark golden and crispy on top, then take them out, top each with a thin square of chocolate (Lindt 70% cocoa works great) and top with another cookie; the chocolate will melt with the heat of the marshmallow. Yum.
One Year Ago: Chili-Lime Shrimp with Avocado
September 22 2009 | cookies & squares | 16 Comments »
