I went from being Type A to Type Meh in the span of just a few years.
Type A = super competitive; anxious about everything being just so; rigid and uptight.
Type Meh = more relaxed; content with things as they are or as they need to be; limber and fluid.
I see this change to varying degrees across the different parts of me. But I think the change has maybe been most profound in the kitchen.
For example, Type A me would have read Sweetened With Honey’s recipe for Campfire Bars and been all kinds of fired up to make homemade graham crackers and marshmallow and then morph them into a fireless s’more. Hell, I might have even flirted with the idea of processing my own chocolate….not really, or at least not seriously.
Type Meh me read the recipe and immediately discounted the notion of making graham crackers or marshmallow. There are perfectly fine graham crackers and marshmallow at that big store with all the food so conveniently laid out for me. The time and effort I would invest into those projects could be better used stealing a nap on a weekend afternoon, sweeping under the sofa for small wooden toys deposited by Hurricane Libby, or being defeated by Level 29 in Candy Crush.
My point is that unless I specifically want to be challenged by a recipe, as in Ken’s Ginger Cream Cake, I’m going to look for ways to simplify a fussy recipe to make it fit into the limited amount of time and attention that I can offer.
What is the take away from this? 1) Not everything in life has to be a big production. 2) Even the smallest treats can be semi-homemade and full of love. 3) I like to nap.
The correct answer is All of the Above.
Inspired by Sweetened With Honey
BAH Note: Since this is a Type Meh recipe, there are no exact measurements for anything on this one. Take a leap and trust your own judgment.
- graham crackers
- marshmallow fluff
- powdered sugar
- semi sweet or bitter sweet chocolate chips
Combine marshmallow fluff with some powdered sugar in a bowl and beat to combine with a mixer. Add additional powdered sugar until the fluff has thickened up to a frosting consistency. It should be sturdy but not stiff.
Place half of your graham crackers on a sheet pan or cookie sheet lined with parchment (for easier cleanup). Top each cracker with a dollop of the fluff. Top with a second cracker and transfer the pan to the freezer for approximately 30 minutes.
While the bars chill in the freezer, melt the chocolate and allow it to cool. Dip each bar in the melted chocolate or use a pastry brush to paint the chocolate onto the bars. Return the pan to the freezer for the chocolate to set.
Allow the s’mores to sit out for a few minutes before serving to soften just a bit.