To tell you the truth, I'm not a big fan of the boxed graham crackers, or the bagged marshmallows. Both taste to me like they have a lot of preservatives in them, and have a strange aftertaste. Time to switch it up I say, and put a little homemade spin on a s'more.
I was given a chocolate themed challenge this month for The Leftover's Club. I was paired up for a second time with Faye from Live Bake Love. I enjoy reading her blog, and I know she loves to bake as much as I do. Give it a peek- I know you'll love it too!
I wanted to challenge myself this month and make something I hadn't tried before. This Honey Cardamom Cookie is my idea of what I'd like a graham cracker to taste like. It's crispy on the outside, chewy on the inside, and covered in a spicy sugar coating. I've never even attempted marshmallows before, but thought it would be fun to try to make chocolate flavored ones. I figured they would travel (ship) a whole lot more successfully than dipping the cookies in chocolate. Toast the marshmallows, add a sandwich of cookies, and voila- instant s'more. Upgraded.
These Honey Cardamom Cookies are made in a similar fashion to a snickerdoodle. Once the dough is made, it's first rolled into balls, then rolled into a sugar and spice mixture. They don't spread like snickerdoodles, so a little flattening on the cookie sheet with the bottom of a drinking glass before baking them results in perfectly round, and same-sized cookies. Delicious enough on their own, these cookies are also a worthy partner for these delectable chocolate marshmallows.
Honey Cardamom Cookies
Makes 4 dozen cookies
1 1/2 sticks unsalted butter, softened (I used Earth Balance sticks)
3/4 cup light brown sugar
1/2 cup granulated sugar
1/4 cup honey
1 large egg
2 tsp vanilla paste (extract is okay)
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp cardamom
1/2 tsp kosher salt
For coating the cookies:
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp cardamom
Preheat oven to 375 degrees
- In a shallow dish or bowl, combine the 1/4 cup granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp cardamom, mix, and set aside
- In a stand mixer, beat the butter, brown sugar and granulated sugar until creamy- about 4 minutes
- Add in honey, egg, and vanilla paste and continue to mix a few minutes
- Add in flour, baking soda, cinnamon, cardamon, and kosher salt and mix to combine
- Using a small cookie scoop, scoop batter and roll in the palm of your hand to form a ball
- Roll each of the dough balls in the sugar/cinnamon/cardamom mixture until coated
- Place the balls a dozen to a pan on parchment paper lined cookie sheets
- Take a flat-bottomed glass (I used a juice glass), and gently press down each ball until they are same size (about 3-4"). This batter doesn't spread, and flattening the dough a little ensures the cookies will come out the same size.
- Bake for 10 minutes, or until cookies start to brown around the edges
- Cool on a wire rack
Dairy-free recipe if you use Earth Balance
Marshmallows are a candy. Making candy is intimidating to me. Using a candy thermometer, watching the temperature carefully, having the mixture be like molten lava (I'm very accident prone in the kitchen)- there's a lot of opportunity for error (or injury.) Also, candy tends to be permanent. You can't just add some of this or that to fix a mess-up, if you goof, it's a definite I've got to start over situation. With that being said, these marshmallows weren't as difficult to make as I was expecting. The right equipment is a must- a candy thermometer, dutch oven, and a stand mixer are really needed to make this recipe. Have all the ingredients measured, and the equipment ready to go, and you're in the marshmallow business. Just a little warning- these marshmallows are sticky, sticky, sticky, which means my kitchen is now messy, messy, messy. Ah, the sacrifices we're willing to make for sugar.
Since this is the first time I've ever attempted homemade marshmallows, I used this recipe from my recipes.com. The only things I would change next time is use more cocoa powder in the marshmallow to give them an even more chocolaty flavor.
If you have a food blog, and would like to join this fun treat exchange group, check out The Leftover's Club, and sign up. How much fun does it sound to be matched up with another dedicated food blogger, and to send and receive a homemade goodie? I really look forward to this exchange each month, and hope to see you next month!