Blondies are often too sweet for my taste, but the idea of adding subtly savory pine nuts to the dessert was too intriguing to pass up.
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Entries tagged with 'graham crackers'
Label these graham cracker cookie sandwiches with a sweet message before sending them to a friend.
Crunchy, dunkable graham crackers get a twist with the addition of chocolate and coffee.
A pie that would look like a buckeye, be made of the same ingredients as a buckeye and have actual homemade buckeyes on top. Crazy? Maybe. But mostly crazy good.
The marshmallows are a revised version of this practically instant-setting marshmallow recipe from Peeps Week '09. This recipe allows just enough time to spread in the pan before setting.
The marshmallow cream/graham cracker/chocolate shell trifecta is more than worthy of a makeover.
It combines all of the key flavor points of both the banana split and s'mores, but the delivery is a bit of a curveball: cakey banana-marshmallow cookies are lined with chocolate before sandwiching ice cream flecked with graham cracker bits.
This recipe is adapted from one we use at Liddabit, which was in turn adapted from the recipe from Nancy Silverton found on Smitten Kitchen.
One of my favorite chocolate cookies isn't really a cookie at all. It's a cracker: the chocolate graham cracker. Yup, those crisp, not-too sweet treats from childhood, are my favorite chocolate "cookie." (And, this time of the year, they make an excellent s'more.)
DIY graham crackers are incredibly easy. This recipe is based on one from Nancy Silverton's cookbook, Pastries from the La Brea Bakery. I've given it my own New England spin by incorporating walnuts and maple syrup. To make 1/2 cup...
I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create.
In honor of my favorite summertime treat, I am sharing one of my favorite recipes: S'mores Tartlets. They are a little time-consuming to make, but well worth the effort—especially in January when winter is upon you and summer feels lightyears away. Made from a little shell of graham cracker sable, filled with semisweet chocolate ganache and topped with a dollop of charred marshmallow meringue, this bite-sized treat can be made anytime, along with a pitcher of lemonade, for a quick transport to a hot summer day.
S'mores, crumb crusts, a quick ice cream sandwich. All of these treats are possible thanks to a humble childhood snack: the graham cracker. S'mores probably weren't what Sylvester Graham had in mind back in 1829 when he created a "honey health biscuit" made from whole grains. Most of today's graham crackers are made from refined wheat flour. If you are on a gluten-free diet, this is a problem. However, gluten-free grahams are easy to make at home. And even if you aren't gluten-free, making homemade graham crackers is a fun—and tasty—way to experience classic graham crackers in a new way.
While today's graham crackers aren't the same as ones promoted by 19th century diet reformer Sylvester Graham, they're still a relatively healthy option, with lots of fiber from the whole wheat. But that's not why I eat them. As far as I'm concerned, graham crackers are the perfect vehicle for peanut butter. The majority of graham crackers around here disappear under a smear of the stuff. To me, that's the perfect quick and satisfying snack. But why stop at putting peanut butter onto the graham crackers? Why not put some in the crackers as well?
These Mallowmores are a homemade version of the chocolate-dipped graham cracker topped with marshmallow cookie that goes by many different names. You know the one, its similar a s'more with but with out the sticks and the campfire.
Key limes can be a bit hard to come by, but this recipe for Key Lime (Or Not) Pie from Mrs. Rowe's Little Book of Southern Pies by Mollie Cox Bryan is forgiving. You can substitute fresh lime juice for Key lime juice and end up with a pie that is equally delicious. Topped with a dollop of fresh whipped cream, key lime (or just plain old lime) pie is unbeatable.