I live in the city. Literally, right downtown, surrounded by enormous buildings. As a result, I don’t get to enjoy traditional s’mores in the comfort of my back yard, because I don’t have a back yard. I don’t even have a front yard. In fact, the nearest patch of grass is three blocks away, and they don’t allow humans on it. So, the only other s’mores making option I have is to roast marshmallows over an open flame in my apartment. But I’m pretty sure that’s illegal.
That’s where s’mores cups come into play. The same thing you love about s’mores, minus the inevitable sticky marshmallow and melted chocolate fingers. They’re comprised of only six ingredients and come together within a matter of minutes. And chances are, they’ll make you feel a little less sad about not having a back yard.
2 cups graham flour
3/4 cup sucanat
1/2 tsp fine sea salt
14 tbsp vegan butter, cold
1 cup vegan marshmallows
3/4 cup mini chocolate chunksPreheat oven to 350˚F. Lightly oil a 12 and 6 cup muffin pan; sprinkle with flour and set aside. In a large mixing bowl, whisk together the flour, sucanat and salt. Cut in the butter, using a pastry cutter, until the mixture resembles coarse meal. Press 3 tablespoons of the crumble into each muffin well; tightly pack and press up the sides a bit. Bake at 350˚F for 4-5 minutes.Using a sharp knife, quarter the marshmallows. Divide the marshmallow pieces and chocolate chunks evenly between the prepared muffin wells. Lightly sprinkle the fine crumbles over the toppings, then top with bigger crumbs (you may need to press the small crumbs together to create larger, pea-sized crumbs). Bake at 350˚F for 10-12 minutes. Allow to cool in pans for 30 minutes, then carefully transfer to a cooling rack. Store in an air tight container for up to five days.Yield: 18 cups
RAW BANANA NUT BREAD
2 cups raw almonds
1 1/4 cup raw walnuts, divided
1/2 cup oat groats
3/4 tsp ground cinnamon
Pinch of sea salt
4-6 medjool dates
2 medium bananas, very ripeIn a food processor fitted with the S blade, blend the almonds, 1 cup of the walnut pieces, oat groats, cinnamon and salt into a fine meal; about 1-2 minutes. Add the dates and bananas; blend until the mixture forms a dough. Remove the S blade from the mixing bowl and mix in the remaining 1/4 cup of walnut pieces with a wooden spoon. Press dough into a loaf pan (or any size pan, really) then cover with plastic and freeze until ready to eat.Yield: 8 2″ cubes
Over the years we’ve learned that the fries bake best when the potatoes are sliced into thin wedges (as opposed to strings) and spread out evenly over a baking sheet lined with foil. Over the years we’ve learned a lot of things, but this is one of my favorites. It takes me back to those long, humid nights in Bloomington where we started our life together. Oh, to be 19 and in love.* I can honestly say it’s not nearly as great as being 24 and in love. Am I making you want to puke?
*Ahem, no making fun of my white hair. Or orange skin.
BAKED FRIES (GF)3 large russet potatoes4 tsp canola oil1 tsp dried thyme1 tsp fine sea saltPreheat oven to 400˚F. Line two large baking sheets with aluminum foil and spray with cooking oil; set aside. Scrub the potatoes and remove any eyes or dark spots. Using a sharp knife, cut each of the potatoes in half, lengthwise, then cut each half into 1/4″ thick slices. Transfer to a large bowl and toss with oil and thyme. Spread out on the prepared baking sheets and sprinkle with salt. Bake at 400˚F for 25-30 minutes; flip fries after 15 minutes. Serve immideately.Yield: 4-6 servings