Ingredients
1 recipe espresso marshmallows (below)
1 recipe graham crackers (below)
2 chocolate bars
Directions
- Toast 2 marshmallows and place them on a graham cracker with a piece of chocolate. Take a second graham cracker and mash it on top.
- Repeat
Ingredients
1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup espresso
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla extract
Directions
- Oil the bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust the bottom and sides with some confectioners’ sugar.
- Put the 1/2 cup of espresso in the bowl of the mixer sprinkle the gelatin over the coffee and let stand to soften.
- In a 3-quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup of cold water and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil the mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove the pan from the heat and pour the sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- Beat the sugar mixture on high speed until it’s white, thick, and nearly tripled in volume, about six minutes. Move to a large stainless steel bowl and wash the mixing bowl and whisk well.
- Put the egg whites and vanilla extract In the clean bowl and warm over warm water until room temperature. Beat on high speed until they just hold stiff peaks. Fold into the sugar mixture until well combined. Pour the mixture into the baking pan and sift ¼ cup confectioners sugar evenly over top. Chill the marshmallow, uncovered, until firm, at least three hours, and up to one day.
- Run a thin knife around edges of the pan and invert the pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto the cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly two-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ into a bowl, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Ingredients
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
1/4 cup packed light-brown sugar
2 tablespoons honey
Directions
- Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until just combined.
- Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
- Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Pierce crackers using the tines of a fork. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
- Remove sheets of dough from freezer. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.