Yes.
I thought it might, perhaps, come to the graham cracker.
Neither a cookie (biscuit) nor a cracker.
sigh.
My work is never done.
I thought it might, perhaps, come to the graham cracker.
Neither a cookie (biscuit) nor a cracker.
sigh.
My work is never done.
Comments
a slightly sweet cracker made of whole wheat flour
Who'da thunk it?
Now I really want to know, Linda, what do you all make cheesecake crust out of?
have decided to make a Aussie version of smores
*anzac biscuits in place of graham crackers
marshmallows - check
**cherry ripe bars in place of hershey bars
*the smell of anzac biscuits baking in the oven attracts offspring to the kitchen so i am cheating with store bought this time
**cherry ripes are nothing like hershey bars but i am a card-carrying cherry-ripe addict so why fight it
Scot - in a past life i did use sweet biscuits to make the bases for cheescakes - but then i met a very wise woman who suggested i cut to the chase and just eat the condensed milk. life changing i tell you
Word verification is "cohokero" which i think is latin for 'eat chocolate' so i am off to make aussie smore for desert tonight
Linda seems to have found her way to the S'Mores ...
The blogesphere, my favourite places.
We don't have Cherry Ripes HERE.
Seriously, they are my pick of any chocolate bar. And now they do a dark chocolate version which is EVEN better.
Scot - we make our cheesecake bases out of a sweet plain biscuit such as one we have called a 'Nice' (pronounced like the city, not the non-descript word we use to cover the fact we think something is horrid but don't want to offend) or something called a Marie (as in Maaa reee) - which I suspect is probably about as close to a Graham cracker as we get - which we then mix with melted butter. Because that's what cheesecake needs. More fat.