We have been in the Netherlands for eight weeks, as of tomorrow. In that time, my Facebook page has slowly, but surely, been switching over to showing me Dutch ads. I hate stupid ads on Facebook, but it’s even worse when you don’t even have a clear idea of what the ads say.
There’s this one, though. It creeps me out. It’s always these weird, slightly obscene and disturbing pictures of fruit in compromising positions.
Fruit. In compromising positions.
I’m as a serious as a dementor attack.
Besides gross and awkward making? I’m pretty sure it’s an apple. Maybe. It’s like Â looking at an image of a young person who was talked into going topless by some scummy photographer. It’s so wrong.
I really kind of feel sorry for it. Sure, it’s an inanimate object, but it’s just so…compromised. I feel like there should be a censor bar on it…or…something. This is just one example of the many fruit porn pics that pop up, too.
The ad is something to do with dieting, based on the phrase “Hollywood dieet” that accompanies the random dirty fruit, but I know nothing more than that. I tried clicking the ad, just to see if I’d be enlightened, but it was all in Dutch. There is no fruit getting down and dirty on the page that you land on, though, which begs the question…
Who are these people that are enticed to visit a page based solely on the idea of porntastic fruit? Or maybe it’s the people who decided this was a good way to attract readers…
Should we be worried about these people? Is there going to start being Dateline specials about creepers who are trying to meet up with innocent young peaches and unsuspecting pears in dark produce departments of seedy grocery stores?
My mind is just completely boggled.
Regardless, the last thing it made me want to do was diet. Or eat fruit for at least a year. It just feels wrong.
Cookies, it is then. Way to go, diet maker people, you’re doing a stellar job.
Hence, today’s recipe. I guess some good came out of the whole situation.
Summer really seems like it’s winding down, and cool weather and autumn are making an appearance. I love this time of year, just before it gets very cool, when a campfire and s’mores are the perfect way to spend an evening.
We no longer have a backyard, so building a campfire and toasting marshmallows isn’t a treat that we’ll get to enjoy very often while we’re here. My solution? One of my favorite cookies in all the world turned into a tasty s’more treat. Fudgy chocolate crinkles coated in graham crackers and covered with toasty marshmallow? Yes, please!
This cookie dough is going to be very batter-like in consistency. It’s like a very, very thick brownie batter, and nowhere near as dry as a chocolate chip cookie dough. It is chilled for several hours, though, which makes it very easy to work with, and it shouldn’t be too sticky. If it starts to get too sticky, just place it back in the refrigerator to chill for a bit.
To make the cookies, roll a bit of the cookie batter into a ball (I do about 1 1/2 tablespoons of batter), then roll the batter in a mixture of graham crackers and confectioners’ sugar. Place the cookies on Silpat mats or parchment paper, with about two to two and a half inches between them.
I used a homemade marshmallow-like frosting for these, but I have also made them with marshmallow spread (such as Fluff), and with regular marshmallows. If you use marshmallows, I found that half of one standard-sized marshmallow per cookie was perfect.
To toast the topping, you can either use a handy dandy kitchen torch, like I did, or you can line the cookies up on a cookie sheet and stick them under the broiler for a bit. Both techniques work perfectly.
It’s been wonderfully chilly here in the evenings already, so I’ve been enjoying cups and cups of the Hubster’s homemade hot cocoa, and these cookies are just right with it!
These are dangerous cookies. Trust me. I mean, if you are prepared to eat about a dozen and a half tasty, tasty cookies in one go, then these are a safe, safe bet. if you think you should show more restraint (I mean, I don’t know why, but to each their own), then you’re in trouble with these suckers.
You’ve been warned. Because they’re easy to make, too. So.
Aside from chilling these for a pretty substantial time (about 4 hours), these are stupid fast to make, especially if you use store-bought marshmallow spread or marshmallows.
Chocolate S’more Crinkle Cookies
Makes about 30 cookies
5 full sheets graham crackers, crushed
1/4 cup confectioners’ sugar
1 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 teaspoons vanilla
To make the cookies: In a medium bowl, combine the graham cracker crumbs and confectioners’ sugar until well mixed; set aside.
In another medium bowl, combine cocoa powder, flour, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, beat sugar and oil until well combined. Add the eggs one at a time and beat well. Stir in the vanilla. Add half of the flour mixture and beat until just combined. Add the remaining flour mixture and mix until well combined. Cover bowl and chill dough for at least 4 hours.
Preheat the oven to 350 degrees F.
Once chilled, roll heaping tablespoonfuls of dough into balls and coat each one in the graham cracker crumbs. Place on cooking sheets lined with parchment paper or silpat sheets. Bake for 10-12 minutes. Allow to cool completely before serving or frosting.
Assemble: Once the cookies are cooled, frost each one with a tablespoon or so of frosting or marshmallow spread, or place half of a marshmallow (cut side down) on each one. Using a kitchen torch or broiler, toast the frosting until lightly browned and toasted.
Recipe by Darla