Nah Nah Honey, I’m Good…

…I could have another but I probably should not….

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I wouldn’t be surprised if that Andy Grammer song was actually a sweet serenade to honey graham crackers!

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Chocolate s’mores: Use a chocolate marshmallow and top with Hershey’s chocolate syrup!

The lightning bugs are out in the parks, the tourists are flocking to Lake Michigan in droves, and I’m pretty sure there is a waiting list to reserve the grill on my apartment’s shared patio.  This can only mean one thing… s’more season is here!  When you make this graham cracker recipe from scratch, the whole s’mores process is certainly a bit more fussy than opening some packaged Honey Maid grahams, but is also makes the treat a whole new level of delicious.  Whether you’re toasting your marshmallows over the gaslight in your kitchen or over a crackling fire pit in the woods, these cookies are sure to attract the attention of kids, critters, and food snobs alike.

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Honey grahams sandwiching strawberry and raspberry ice creams that I made earlier in the year during pastry school. The perfect flavor profile for summer!

While s’mores are the quintessential summer cook-out dessert, another easy variation involves slathering these tasty graham crackers with your favorite ice cream to create these darling ice cream sandwiches.  I found that tangy flavors were the best match with the sweet cookies.  I took MANY photos of these sandwiches because everything about them screamed “summer.”  Take a look through these refreshing shots, and then try your hand at making some graham crackers in your own kitchen!  Scroll down for the recipe.

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Honey Grahams Recipe

Ingredients: 2 cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 cup margarine, 1/2 cup brown sugar, 1/3 cup honey, 1 teaspoon vanilla extract, 1/2 cup whole milk, 1/8 teaspoon ground cinnamon

Directions: Cream together margarine, brown sugar, and honey.  Separately, mix together all dry ingredients.  Slowly incorporate the dry mixture into the creamed mixture, alternating with the milk and vanilla.  Let dough sit overnight in the fridge for best results.  Bake for 15 minutes at 350 degrees.

Top with cinnamon sugar to taste (excellent for traditional s’mores), or use sanding sugar for decoration.

A Visit Home, With a Cherry On Top

During a recent trip home, I was delighted to see the cherry tree in our yard brimming with fruit.  It’s easy to forget about small tasty details like these that are forming over a hundred miles away when you’re just trying to get by day to day in the city.  It’s crazy to imagine that these guys were growing while I was focusing on the to-do lists that define my hectic days.  It’s nice to know that positive, unanticipated progress was happening even when it felt like I was spinning my wheels on many fronts.

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Also waiting for me at home were these beautiful pieces of pottery that my mom made.  They were the perfect complement to the bright fruit!  They’re a variety of pie cherry called “Stella.”  Usually, we aren’t quick enough to pick them before the birds get to them…

stay back moo moo!

… or the cats.

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I decided to cook the cherries in a mixture of sugar and white rum (approximately 1 cup halved cherries, 5 tablespoons sugar, 3 tablespoons rum, and 2 tablespoons water).  The syrupy-sweet concoction turned out to be an excellent pairing with vanilla ice cream.

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Tomorrow I’ll try sampling it with yogurt… the ice cream is going fast.

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I will definitely be asking for more of these cute ice cream dishes from my mom!

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This season will be gone in a flash, so get out there and taste all that June has to offer!