Frozen Smore's & Constraint Thoughts

Have you ever had those words in your head that are waiting to be written into a story? Yes, constraint thoughts of a writer! And I do have those recipes in my head as well..that are haunting me, saying "bake me! create me! write me! NOW!" 

Constraint thoughts are actually good signs that your brain cells are creatively working. At times I work with a peck of spontaneity, like when you are in a Market Basket, the adrenaline helps. .It's like a pop quiz to me!

Most of the time, I pay attention and sit down regarding what to create this time? What flavors or techniques must I play with for a try? Or when should I do it?  just to shut up my head.  Today is a bit easy recipe, not critical techniques and flavors. It's the basic campfire favorite; graham, chocolate and marshmallow.

This idea of Frozen Smores has been in my head for months already.. I wanted it to be my first recipe for this year. At the same time, I had this question in my head when I woke up this morning "What are the things that you actually took time doing?". And it has been bothering me the whole day!

That is the question, this year.. What are the things that I must take time to make or do.Then I looked back on my 2013 self.  "I am committing to myself and everyone I love this year!"  I am committing to my dreams and I am in charge of my journey getting there!

My first commitment? Is my execution of a constraint thought: Frozen Smores

The recipe is very simple:

150 g crushed Graham crackers

150 g unsalted Butter, melted

Mix together the graham and melted butter and press together in a pan. I used a 8x6x2 pan lined with foil.  I desired to have a thick layer of Graham because it's a Smores. Just set aside in the freezer.

225 g Cream (All Purpose or Heavy Cream will do)

150 g 57% Dark Chocolate

You may use whatever brand of chocolate you want, even if it's not 57% dark or if it's Goya. Whatever your favorite is, mine however I wanted a bitter chocolate layer to compliment a sweet gooey burnt layer of Marshmallows.

For the marshmallows, if you choose to use store bought, I will always prefer the plain white ones. But if you plan to make, just wait. I plan to write about home made marshmallows in quite few weeks from now.

Simply whip the cream (which has to be chilled, by the way) until it doubled in quantity. Melt the chocolates over double boiler or if you are lazy just microwave it! Fold the mixture together and pour onto your prepared crust.

Top with Marshmallows and torch! Freeze until solid frozen and slice through hot knife. Very simple right? My thoughts are actually hundred times more complicated than my desserts!

And to answer the question that had been bothering me the whole day: People make New Year's Resolutions..this year, I decided that instead of a "Resolution".. Make a "Commitment".

My Commitment to myself: Some people catch their dreams, some people bake theirs, some people write about theirs.Pastry chefs make their dreams into Pulled Sugar Showpieces, mine however? I will write a book out of my inner most curiosity. One day I will read my first international byline. This year I'm committing to my dreams, I'm in charge of baking them.. This is just my mise en place to becoming a Pastry Chef-Author.

I will study hard, I will read a lot, I will write my constraint thoughts, I will bake my constraint ideas and I will share them to the world. No one else is in charge but myself and the big guy. I'm committing myself to an honest and truthful writing, if you want to be a credible domestic goddess, give those mommies an honest recipe. There are no secrets to a curious mind. When the time comes that cookies are too tough and cakes are too dry, I must go on improving myself and my recipes. Do it again and again, there is no substitute teacher from experiencing mistakes. Not yet this year, but time will come I will open my doors and call that shop "joicydoodle♥". I will publish my book and put that logo on it.

Happy 2014!

Thanks for visiting! Love always,