Graham Crackers Gone Wild! Top 10 Ways to Use Your Leftover S’mores Ingredients

It’s time to stock up on chocolate bars, marshmallows, and graham crackers. It’s s’mores season. Typically you’ll see the chocolate go first, then the marshmallows, but every year those poor graham crackers are left over to stale up. It’s a shame…rarely does someone crave a plain honey graham cracker. I actually enjoy one with some peanut butter spread and dunked in an ice cold glass of milk. But I digress. For the rest of you who don’t like the poor old “boring” graham, here are some ideas for what to do with them (other than s’mores of course):

10. Graham Cracker Peanut Butter Bars

Graham-Cracker-Peanut-Butter-Bars-With-Dark-Chocolate-Ganache_thumb

Recipe: The Wannabe Chef

Last time I did a top ten, I offended some by offering unhealthy choices. Well, as the humble person I am, and very thoughtful I may add, I found a choice that is gluten free. Gluten free, yet still scrumptious. Peanut butter, chocolate, graham crackers. You’re welcome.

9. Graham Cracker Chicken Bites

GrahamCrackerChicken

Recipe: My Kitchen Snippets

I bet you thought these would all be deserts. Well, yet again you are wrong. Screw corn flakes—let’s add some sweet honey graham crackers to the mix and impress guests of all ages. This really is sweet and savory. Maybe for desert, you can get out the mallows.

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Make Way for Fluffertella

Can someone who is allergic to peanut butter really make a good  peanut butter anything besides a quick smear between some jelly and bread? Unless my friends and family are all liars, the answer is yes.

I have to rely on them as my taste testers when it comes to peanut butter treats.  The last one I made was a Fluffernutter (marshmallows, Reese’s peanut butter cups, chocolate chips and Nutter Butter cookies). Although well received by the majority, it did receive feedback from two people that it was too “peanut buttery.” To correct that, this time I decided to try cutting the strong peanut butter flavor with some Nutella. It worked. The Nutella comes through strong enough to taste, but not so much that it overwhelms the peanut butter. As it turns out my friends actually preferred the Fluffertella Bars over the Fluffernutter Bars.

So if anyone gives this a go, do come back let me know if my friends are lying to me.

Fluffertella Bars

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How Rogue Ales Temporarily Cured Me of Swearing

“Can I try the Hazelnut Brown Nectar?” I asked the hairy, inked man behind the bar at Rogue Ales Public House in Porland.

At least that’s what I thought I said. Maybe I threw him some accidental attitude after ramming through a citrusy lemongrass beer at Bridgeport Brewing Company just before.  Fine, I also lapped up an amber brew.

Rogue casts an intimidating presence in DC booze stores. I most often spy the 22-oz. bottles; those bottles bully drinkers to down much beer in one sitting, so I was pretty pumped to be able to try a few pints at one of its many Oregon pubs. I specifically asked the bartender for beers that I can’t find across the country.

Right before the man behind the bar turned to pour me a sample of the hazelnut brew, he sent me a quick stare. “I think they call it Nutella where you live.”

“Fuck you,” I shouted back. “We’re not fucking Europe.”

He smiled back, in what I like to think was an appreciation for my East Coast paradigm. Along with the hazelnut taste, he poured me a Double Chocolate Stout.

With the confidence of an assertion, not a suggestion, he told me to order a “Snickers” – the combination of the  Double Chocolate Stout and the Hazelnut Brown Nectar.

The end result was a creamy, thick beer, offering hints of bitter coffee, smooth nuts and a chance to stop cursing and sip an excellent drink.

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Beka, You Had Me At Heavy Stainless Steel

filled crepe

Crêpes will always be one of my everlasting French food memories. I had been addicted to stopping at the Strasbourg Marché de Noël after school to get a crêpe filled with Nutella and some vin chaud. To be sure, it’s quite difficult to avoid the Christmas market as it has taken over the entire city of Strasbourg in November and December since the year 1570 with miles of gifts, drinks, and gosh darn delicious food. Um, French women don’t get fat, right?

Despite stuffing crêpes, eclairs, croissants, chocolates, and cream sauces into my face (stopping just short of bathing in butter), I somehow returned home to America from my studies abroad lighter than when I had left. Think about that for a moment.

Given all of the crêpe gorging studying that I had done in France, I thought I would be as qualified as anyone to review a crêpe pan.

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