This past weekend Ryan and I did photography for the wedding of one of his fellow firefighters. Weddings are exhausting for us. It’s 8 hours of walking, yelling, squating, standing on tiptoes, running between activities, listening to complaining wedding planners, trying to find a sip of water… By the time we get to the reception, we can catch our breath finally and really take a look around. A whole table of firefighters I hadn’t noticed before caught our attention and we went to chat.
One of the guys, who just started in the last year, introduced himself to me. I told him I think I’d met him a few times before. His response? “Huh, really? I don’t remember. But I DO remember that awesome poke cake you made for us. It was killer.”
Ryan’s been a firefighter for 8 years now. In that time, I’ve made countless batches of cookies, cakes (including one that was a complete disaster and they ate it anyway), cupcakes, bars… Any time I ran across a fun dessert recipe, the boys at the station got it. I’m the baking wife. Really though, it was always just an excuse to stop by the station. I never felt right going to just ‘hang out’ where my husband works and lives with other people, but if I went with a sugary purpose, I could eek out a few minutes in a recliner without too much guilt.
Next week is Ryan’s last as a firefighter. I suspect he’s a little sad about it (and so am I! it’s been really good for us to have time apart to really appreciate each other), but he’s excited to move on to a new portion of his life. He’ll be going to nursing school! It’s exciting, and I’m excited for him, but who in the world am I going to bake for now? I guess the poor saps at my work will just have to suffer the brunt of the baking from now on.
So in this last week and a half of being a firefighter wife, I plan to wear myself out baking. It’s the least I can do for the guys who have been his other family. The ones he spends a third of his life with. Who’ve entertained him with eating contests (he always wins), racquetball games, razzing, wrestling to answer the phone, racing to steal the other guy’s plate as soon as he’s done eating so he doesn’t have to clean it. They’ve been good to him, and a few cookies here and there aren’t enough of a thanks from me. I’m going to miss them almost as much as Ryan will….
Today the guys at the station are getting S’mores cookies. I made them last week for my own work and they were a total hit. I wasn’t happy w/ them aesthetically (I should have smushed them down more so the cookies covered the whole graham cracker), but taste-wise they’re a home run. The cookie doesn’t taste like a regular chocolate chip cookie. It tastes like a graham cracker! And the browned marshmallow? Yum. The actual graham cracker on the bottom? A super fun added crunch. These may be the first I’ll make for Ryan to take to whatever hospital is lucky enough to hire him when he’s done with school!
Update: just made a new batch and instead of scoops of dough, I sort of evenly dropped it all over. I also broke the chocolate bar pieces in half and put them in random places. I then used a pizza cutter to make squares when it cooled. Much prettier! They look less like a cookie slapped onto a graham cracker this way.
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 11 Tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1-2 packages graham crackers, broken into squares
- 3 regular sized Hershey’s bars, broken into pieces
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
- Preheat the oven to 375 degrees. Line baking pans with parchment paper.
- Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
- Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips. Make sure dough covers the crackers as it won’t melt down too much.
- Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
- Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.