Be proud of me Type-As of the world. Living true to my word, and trying very hard to follow up on the advice of my many new sloth sponsors, today I am slothful. Instead of going to work, I went to meet a friend for donuts. Instead of worrying about racing to the metro and being on time, I was unrepentant about being half an hour late for donuts....and about five hours late for work (he he he). Instead of eating a healthy balanced breakfast, I ate three donuts, laughed, and lounged in the rather disturbing underground network of Crystal City, Virginia. It is a whole other world down there.
Yes, I showed up to work at 1 pm. I am blogging at work. I have eaten nothing today but donuts and diet soda...from a can (that actually could be improved upon). I think I might go get lunch before actually doing any work, and then I might watch Netflix movies while eating. I'm liking my sloth. I just need to weed out the gluttony that seems to be creeping in.
On a side note, where on the relaxation scale does it fall if I ignore the meditation bullet point on my to do list? I'm torn about that. I feel happy I ignored the bullet point....but ignoring meditation seems counterproductive. I feel like it's a Catch 22 on the Sloth Scale.
Everyone was so rave about the graham crackers from Wednesday that I thought it might be nice to one up myself, but two days later and not in a hurry. It's only fitting, I'm building on my graham cracker sloth plan. Feel free to pause a moment and consider the symbolism of a graham cracker base, fluffy marshmallow layer, covered in a smooth chocolate glaze....or don't because seriously: It's a s'more. Somehow it might relate to life, but I'm betting not. Let me know if you come up with it. Being slothful, I'm going to be too lazy today to think it through. :)
Enjoy!
S'mores Bars
S'more Bar Base
Adapted from Smitten Kitchen
2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground Vietnamese cinnamon
7 tablespoons unsalted butter, frozen
1/3 cup honey
5 tablespoons whole milk
2 tablespoons vanilla extract
Combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to incorporate. Add the butter and mix on low until it resembles course meal.
In a small bowl, whisk together the liquids. Add to the flour mixture and mix on low until the dough barely comes together. Pour the dough out onto plastic wrap and form it into a one inch thick rectangle.
Press the dough into the bottom of a 9x13 baking sheet (that is either oiled or lined with parchment paper.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Bake for 20-25 minutes, until lightly browned and semi firm to the touch. Cooking times will vary greatly depending on thickness, ovens, and pans used.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Bake for 20-25 minutes, until lightly browned and semi firm to the touch. Cooking times will vary greatly depending on thickness, ovens, and pans used.
Now that that's well taken care of, make the marshmallow layer
Adapted from Alton Brown
1 1/2 packages unflavored gelatin
1/2 cup ice cold water, divided
6 ounces granulated sugar, approximately 3/4 cups
1/2 cup light corn syrup
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
Flavorings or food colors, as desired
Fit your stand mixer with its whisk attachment. Pour the gelatin and 1/4 cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.
In a small saucepan combine: 1/4 cup water, granulated sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.
Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.
Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, and other flavors or colors, if using, during the last minute of whipping.
Pour the marshmallow cream onto the graham cracker base.
If you have a sugar shaker, I recommend shaking on a little powdered sugar to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for an hour or so.
Now to add a chocolate glaze.
S'more Bar Chocolate Glaze
Adapted from Satiny Chocolate Glaze
3/4 cup semisweet chocoalte chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a bowl combine chocolate chips, butter and corn syrup. Microwave in 30 second increments, stirring between each time until smooth. Do not overcook.
Pour over marshmallow layer. Using a spatula spread the chocolate into a thin layer. Make additional chocolate glaze as needed.
Allow to set for a few hours. Cut up and enjoy!
Allow to set for a few hours. Cut up and enjoy!
