I was recently contacted by the publishers of the book Sweet Chic: Stylish Treats to Dress Up for Any Occasion by Rachel Thebault (who is the founder & head confectioner of Tribeca Treats in NYC) about doing a review for the blog.
Naturally, I agreed; who in their right mind would turn down a free copy of a fun new cookbook?
I have never been to Tribeca Treats, but by the looks of their website, it seems they have some pretty amazing desserts. And the book is really cute in that it likens each of the treats to a piece of clothing or accessory that's considered a staple in every stylish woman's wardrobe.
For instance, scooped cookies like Chocolate Chip and Snickerdoodles are the basic white tee. Brownies like Mint Swirl and Peanut Butter are considered the cashmere sweater. Chocolate truffles are the leather jacket.
And when Devils Food Cake is paired with Caramel Buttercream... the Little Black Dress meets knee high boots.
To be honest, I'm not much on fashion, but I still thought that was a fun touch.
The only complaint I had was that not every recipe was accompanied by a photo. I base a lot of my decisions on the way a finished product looks (hence my
Nevertheless, the recipes themselves did not disappoint!
I've actually been wanting to make homemade graham crackers for a while now, and when I saw that this recipe had ingredients like whole wheat flour and wheat germ I was very intrigued.
And what better to pair with homemade graham crackers than some marshmallows and chocolate?
I also found a new pearl of wisdom amidst the 'basic techniques' chapter of the book. I am pretty awful at tempering chocolate (no patience) so I'm interested in trying a shortcut the author shared - apparently, adding 1 T. canola oil per 2 C. chopped chocolate helps avoid the notorious "blooming" effect.
Hate when that happens.
And, umm... just FYI, graham crackers are considered 'the perfect-fit jeans' of your culinary wardrobe.
Which I found rather ironic, because I think I might have eaten so many of these addictive little morsels that I no longer fit into my real jeans.
Oh well. I'm over it.
Now where are the rest of those s'mores bites?
Graham Cracker Dough
- 1/2 C. all-purpose flour
- 1/2 C. whole wheat pastry flour
- 1/4 C. untoasted wheat germ
- 1/2 t. cinnamon
- 1/2 t. baking soda
- 1/8 t. salt
- 1 stick (8 T.) butter
- 1/2 C. packed brown sugar
- 2 T. honey
- approximately 3/4 C. mini marshmallows
- 4 oz. dark chocolate, chopped
In a small bowl, combine flours with wheat germ, cinnamon, baking soda, and salt. Whisk to combine well.
In the bowl of a stand mixer fitted with paddle attachment, cream butter on high until light and fluffy (about 3 minutes). Add brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high until smooth, about 1 minute. Add honey and mix until well combined. Scrape down sides & bottom of bowl with rubber spatula halfway through mixing to ensure even distribution.
Add about half the flour mixture and mix on low until just incorporated, about 30 seconds. Repeat with remaining flour, scraping down sides of bowl as necessary. Cover & refrigerate dough one hour.
Once dough is chilled, preheat oven 350 degree and grease the cups of a mini-muffin tin. Distribute dough evenly amongst cups using a heaping teaspoon and press dough into bottom of each cup. Then poke 2 rows of holes in each dough round using the tines of a fork.
Bake in preheated oven 12-14 minutes, rotating pan halfway through, until they are a dark golden brown color. (Dough will puff up, maybe even above the top of the tin, but don't be alarmed - when you take it out it should deflate into a nice little cup to hold your marshmallows :))
Remove from oven and turn your oven's broiler on high. Immediately fill each graham cup with 3-4 mini marshmallows. Once all cups are filled, place pan under broiler until marshmallows puff and brown (since all broilers are different, I would not walk away from the oven - keep an eye on them!)
Remove pan and place on wire rack. Let sit 15 minutes, then remove cups from tin to cool completely. Once cooled, microwave 3/4 of chopped chocolate in 15-second intervals, stirring after each, until just melted & smooth. Then add remaining 1/4 of chocolate and stir until completely melted.
Drizzle chocolate over tops of cups (or spoon over, as desired). Place in refrigerator about 10 minutes to set, then return to room temperature and serve. They are best eaten that day, but they will keep in an airtight container up 2-3 days (perhaps longer in the refrigerator). Makes 24.
Recipe for Graham Cracker base slightly adapted from Sweet Chic
Note: While I did receive a copy of the book from the publisher, I did not receive any other compensation to write this post- the opinions are my own.