If you haven’t indulged in some kind of pumpkin spice or made a s’more this season, has it really been fall? Here are several recipes for some creative s'mores combos provided by the local experts at Grateful Grahams.
Grateful Grahams is Cincinnati’s artisan vegan graham cracker company helmed by Rachel DesRochers. “Grateful Grahams is a gratitude company created to spread the message of gratitude one graham at a time,” DesRochers says. “We want folks to think about what they are grateful for with every bite, and finding that while eating a delicious, soft artisanal graham cracker is the best way.”
The graham crackers are available locally at Whole Foods, Kroger, several other specialty markets and online at gratefulgrahams.com.
“We make a dairy- and egg-free product that I believe to be the best addition to any s’mores,” says Grateful Grahams founder Rachel DesRochers.
The vegan grahams come in four flavors: original, chocolate, chocolate chocolate chunk bites and peanut butter chocolate chip bites.
“I love a down and dirty s’more — you know the ‘regular’ kind,” says DesRochers. “Don’t get me wrong: There is nothing wrong with that: a Kraft ’mallow, a Hershey’s bar and some Grateful Grahams. Trust me, it’s delicious. But since we are talking s’mores, let me share some of my favorite ways (to make them).”
She recommends the following combos:
- Grateful Grahams Peanut Butter bites, a piece of Maverick Chocolate and a big fluffy roasted mallow;
- Grateful Grahams Chocolate Grahams, a “schmear of Nutella,” a slice or two of strawberries and a roasted, toasted mallow;
- Original Grateful Grahams, a Sweet Ace Cakes Peanut Butter Marshmallow and Chocolats Latour Dark Chocolate;
- Grateful Grahams Chocolate Chocolate Chunk Bites, an Andes mint and roasted toasted marshmallow.
“We’ve also added sprinkles, nuts and caramel to our s’mores bar, too,” she says.
In terms of whether or not to burn your marshmallow or lightly toast it to make the perfect s’more, DesRochers says “you do you.”
“I love a toasted — not burnt — mallow,” she says. “I take my time, keep that little mallow turning. My kids pop it in and catch it on fire and, my youngest, barely gets it hot...because then he’d need to wait for it to cool down before he took a giant bite.”
DesRochers says they make s’mores in the microwave, too, not just over a backyard fire.
“In about 15 seconds (in the microwave), our mallow puffed up really big and just got the chocolate soft enough,” she says of a recent creation.
“I’ve also made a big pan of them in the oven; it’s a great, quick way for a crowd. Fill a sheet pan with your Grateful Grahams, top them how you want, pop in the oven — 350 degrees is fine — and cook for about a minute. Keep an eye on them, but it shouldn’t take them too long.”