Hi guys – sorry for the few days of no updates. I’ve been recovering on the couch and not moving much, which has been nice (and necessary) but my time on the computer and sitting up has definitely been at a minimum.
Today, I’ve got another great guest post (and snack!) for you from Julie at Savvy Eats. I finally had the chance to meet Julie at BlogHer Food last year and she’s just as fabulous in person as you would expect. She’s one of many bloggers that I wish lived closer to me – between the 2 of us, we could have the most amazing garden and canning parties. Maybe someday?
March is the worst, at least where I’ve lived. We’re beyond the holidays, when snow is this sparkly, festive blanket. In January and February, you put up with the continuing cold, because it is expected. The snow is still pretty, but not quite as exciting as it was a few months ago. But March? March is the worst.
The weather can never quite decide what to do in March, vacillating between winter and spring-like conditions and leaving the ground a sloppy, muddy mess. Snow in the morning transitions into rain by afternoon, leaving the sidewalks an icy danger zone. I like ice skating, and I don’t mind running errands on foot. But I’d prefer not to do them at the same time.
So I’m dreaming of spring, when I can plant my garden and start eating lettuce out of our cold frames, when we can start biking outside again, when the sidewalks aren’t covered in salt and grit. And then forward into summer, when I can start harvesting zucchini and tomatoes, when we can again race dragonboats in the inlet, when roasting marshmallows with friends is a weekly occurrence. But until then, I’m making up some little s’mores bites at home, to bring a little taste of summer into the kitchen.
Yields: 16 bites
4 graham crackers, broken into quarters
16 marshmallows (I used homemade, but store bought would work as well)
Sprinkles for topping(optional)
Line a cookie sheet with parchment paper, and spray it lightly with cooking spray. Spread the graham crackers out on the parchment paper.
If the chocolate is cold, warm it in the microwave on High in 15 second intervals, until the chocolate is liquid and a bit runny. Be careful not to overdo it, or your chocolate will taste burnt: stir after every 15 seconds in the microwave, as the hot chocolate will help melt the still-solid chocolate and cut down on your microwaving time. For two cups of leftover chocolate fondue, I had to microwave the chocolate for about one minute.
Using a fondue fork (or a regular fork if you don’t have a fondue fork), dip a marshmallow in the chocolate, rolling and turning it so that it is coated on all sides. Carefully slide the marshmallow off the fork and onto a graham cracker. I found that the marshmallows were heavy enough to slide off the fondue fork themselves if I touched them to the graham cracker and slowly lifted the fork, but if that isn’t working for you, use your (clean!) fingers. Repeat with the rest of the marshmallows and graham crackers. If there are smudges from your fingers or the chocolate layer is looking thin, spoon additional chocolate over the marshmallows and graham crackers. If you are using sprinkles, scatter them over the chocolate now.
Set the tray into the refrigerator to allow the chocolate to harden. Once the chocolate has started to firm up, these can be kept in the refrigerator or at room temperature. They are best eaten on the day they are made, or else the graham crackers tend to get a little soft.
Enjoy your taste of summer in March! And Brandi, get well soon!