One thing about living in California is that our weather is very different from the rest of the country this time of year. While we might be spoiled and wondering when the “cold front” is going to end (you know, when it’s 52 degrees out and the sun is shining but this is like ice weather to us), while the rest of the country is experiencing true winter weather like rain and snow and ICE.
I guess that’s how I can come up with a dessert for the holiday season that is originally inspired by a summer favorite. Some of my best memories are sitting around campfires with a huge marshmallow on the end of a stick over the fire, just ready to place it gingerly on a graham cracker topped with chocolate pieces.
I’ve seen a lot of folks adding fruit to their s’mores recently, and it inspired me to kick up my holiday treats with a wintery version of the summer favorite. But instead of graham crackers, why not some freshly made delicious, puffy gingerbread cookies" Cranberries for me are distinctive to the holiday season, basically any time from November 1st to sometime shortly after New Year’s you can find a random batch of homemade cranberry sauce in my fridge. I thought that would go well with the gingerbread cookies, and white chocolate instead of milk chocolate would be the perfect pairing to finish off these glorious holiday gingerbread s’mores.
As far as the results" Just as messy as the original. Melted marshmallows sticking everywhere, once you bite in you’re met with the warmth of the gingerbread spices combined with the tartness of the cranberries and the sweetness of the white chocolate and marshmallows.
In other words, amazing. Simply amazing. They are definitely on the sweet side, so you can even cut your marshmallows in half and use half the white chocolate and they’d still be pretty delicious. The cookies, they’re perfection on their own. But making them into s’mores really made thi...