Happy Canada Day! It’s a very hot and sunny day here today and I spent a great morning playing outside with Ruby, blowing bubbles, running around and splashing in a little homemade “pond”.
I have just a friendly little reminder that summer heat is not fun for everyone. Your dogs and cats can overheat quickly in a parked car. They do not sweat like we do and cannot tolerate heat as well as people can. It happens every year…the headlines in the news tell us that a dog has died of heat stroke after being left in a car for too long. Even 5 minutes in a hot car can be too long for a dog. Cracking the window open slightly often has very little cooling effect either. So…just DON’T DO IT!
There are some dogs that can over-heat just from a long walk in this hot weather. Brachycephalic dogs (Pugs, Bulldogs, Boston Terriers, etc) are extremely sensitive to the heat due to their “pushed in noses”. They usually all have specific traits (like an elongated soft palate and stenotic nares) that makes it even more difficult for them to breathe when it gets hot. I usually recommend people NOT walk their pug or bulldog at all in the heat or humidity. It’s best to just wait until the sun goes down at night and it cools off a bit. These dogs are born with “respiratory challenges” and the heat makes it that much more difficult for them to breathe!
Since it is Canada Day and the start of July, I thought this post about heat and s’mores cookies would be appropriate 🙂
These cookies taste just like s’mores and will remind you of a summer campfire. When I first made them, a few of the marshmallows melted into a gooey coating over some of the cookies. It made them look a little funny but didn’t take anything away from the taste.
The original recipe called for a mix of cake flour and bread flour. I didn’t have any bread flour so I just used some all-purpose and the cookies turned out great anyway. They were very thick and soft and each bite had a mix of chocolate, graham cracker and marshmallow deliciousness. They disappeared fast at work this past week.
10 Tbsp unsalted butter
1/2 cup plus 2 Tbsp light brown sugar
1/2 cup plus 1 Tbsp granulated sugar
1 tsp vanilla
1 cup cake flour
3/4 cup all-purpose flour
1/2 tsp plus 1/8 tsp baking soda
3/4 tsp baking powder
3/4 tsp coarse sea salt
1 heaping cup semi-sweet jumbo chocolate chips
1/2 cup crushed graham crackers
1 cup mini marshmallows
Preheat the oven to 350F.
In a large bowl of a stand mixer, cream the butter and sugar together until smooth. Mix in the egg and vanilla. Then add both flours, baking soda, baking powder and salt. Mix until all ingredients are well combined and smooth. Stir in the chocolate chips, marshmallows and crushed graham crackers by hand.
Using your hands, form large golf ball sized balls of dough. It is best to make sure the marshmallows are tucked into the center of the ball. Place dough balls 2 inches apart on a parchment lined cookie sheet.
Bake for 10-12 minutes or until the edges are lightly golden in colour. Cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.
Makes 24-30 cookies.