Homemade Graham Cracker S'mores

I'm pretty weird about dessert. When summer rolls around, I feel morally obligated to take advantage of seasonal produce at it's finest, and so this means I should be whipping up cobblers and pies and galettes.  Only problem is, I don't actually love any of these. To be honest, cooked fruit sort of freaks me out. I could probably write the most un-American 10 page think piece on how offensive I find the baked apple. I'll refrain from including that on this blog.

S'mores, though, have such a place in my heart, be it nostalgia or just my obsession with toasted marshmallows. There's nothing to me like a charred mallow; how smoky and crunchy they get, the way they melt chocolate, the out-of-this-world flavor that comes when you crush some with ice cream. Every long summer day, when the sun still isn't down by 9 o'clock, and the mosquitoes are coming for you, and you're thinking about how life never gets any better than sitting by a fire having not a thing to worry about, the best company you can have is a s'more.

| Amanda

Graham Crackers

1 cup whole wheat flour

1 cup all-purpose flour

1/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. baking powder

1 large egg

1/4 cup vegetable oil

1/4 cup honey

2 to 3 tablespoons milk

additional milk for glaze

cinnamon-sugar for topping

Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.

In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap the dough and chill it until firm, about 1 hour.

Turn the dough onto a floured surface and knead gently until it holds together. Roll the dough out about 1/16" thick, making sure the dough is well-floured.

Preheat your oven to 375°F. Line two baking sheets with parchment or silpat.

Cut the dough into 3" squares, prick each square several times with a fork, and place them on the prepared pans. Brush the tops with milk, and sprinkle with cinnamon-sugar if you're so inclined.

Bake the crackers for 10 to 20 minutes, or until they're lightly browned. Keep a close eye on the crackers and check them after 10 minutes.

Remove the crackers from the oven, transfer them to a cooling rack, and cool completely. Store, well-wrapped, at room temperature for up to a week; freeze for longer storage.

S'mores 

Yield - Serves 4

4 graham crackers (store bought or above)

4 marshmallows

4 1/2 oz. squares milk or dark chocolate

1/2 cup diced strawberries

Toast marshmallows on skewers over open flame, gas stove, or under broiler watching very closely with oven propped open. Top graham with chocolate, marshmallow, and diced strawberries.