This is probably not shocking to anyone who’s perused this blog, but I can be really ambitious with my cooking projects sometimes. Which is how I found myself in a bind with these graham crackers. I’d committed to making s’mores on an early Saturday afternoon to be the grand finale for the first grill session of the year; I had already invited a couple friends to join and made homemade marshmallows, and I was absolutely determined to make homemade graham crackers for the perfect s’mores. Somehow I easily envisioned myself making the dough on Friday night and baking the crackers on Saturday morning. Of course, I chose not to take into account my full day of work that Friday as well as a party happening at my house that night. The inevitable outcome of which was me frantically making the dough as party guests arrived. But the dough came together surprisingly easily and was soon chilling safely in the fridge for the night while I stayed up, engrossed in conversations. The next thing I knew, I was forcing myself out of bed the next morning with less than eight hours of sleep, because I was absolutely determined to finish these graham crackers. After rolling, cutting, sprinkling on some cinnamon, sugar, and smoked salt (I can’t help myself when it comes to salt and baked goods, and the smokiness seemed like it would be perfect paired with toasted marshmallows), and, inevitably, dropping a few crackers onto the floor (I’ve given up on pretending I’m not a clumsy person), I watched eagerly as they baked and filled the house with an irresistible aroma. The graham crackers were an undisputed success, well worth the frantic stress and lack of sleep (there’s always time to relax and sleep after my stomach is full). And the s’mores? You’ll have to come back on Friday to hear how those turned out.
