On the fourth day of Christmas we finalized our Christmas Dinner menu.
Every year my family and I talk about downsizing our holiday menu and every year, well, it blows up and we have enough food to feed a few hungry soldiers. However, this year I think we’ve got it under control.
What’s on the menu:
- My dad’s Fried turkey
- My sister’s Green beans
- My Candied Yams
- My mother’s famous dressing
- Cranberry sauce by Ocean Spray
- My grandmother’s sweet rolls. She’s no longer with us, but the recipe is
- My not your Campfire S’mores for desert
I wanted to share with you the recipe for my Not Your Campfire S’mores. There are three recipes/steps and it may seem like a lot, but it really isn’t. It really only takes about 30 minutes from start to finish. And you make the crust go faster by buying the Graham Cracker Crumbs.
Recipe for Not Your Campfire S’mores. And don’t forget to top with fresh berries
- 1 (14.4-oz.) box graham crackers or crumbs
- 3 Tbsp. sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt, divided
- 1 egg white
- 1 large egg
- Preheat oven to 350°
- Process crackers in a food processor until you get fine crumbs; transfer to a large bowl.
- Add the butter, 1/4 teaspoon salt, 1 egg white, 3 tablespoons sugar and whole egg, stirring to combine
- Press crumb mixture into a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350° for 8 minutes or until crust is set. Remove from oven
- 8 ounces good semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules (optional)
1. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
2. Pour ganache over graham cracker crust after it has set
This step is completely optional because you can buy the pre-made Marshmallow Fluff, but I’m telling you you’ll be glad you made it yourself. This recipe is from Gemma’s Bigger Bolder Baking and is by far the best homemade Marshmallow Fluff recipe ever.
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup corn syrup
- 3 egg whites (room temperature)
- ½ tsp cream of tartar
- 1 tsp vanilla extract (optional)
- Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
- Place water, sugar, and corn syrup in a medium, heavy bottomed saucepan.
- Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
- Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.
- Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an important tool and unfortunately can not be left out.
- Remove your sugar mix from the heat once you reach your temperature.
- Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.
- Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
- Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
- Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
- Add in vanilla and whip until the fluff has cooled.
- Pour into an airtight container and store for up to 6 weeks at room temperature.