North Broadway: 2800 - 3800

If you find yourself in need of a shopping fix in some place other than your neighborhood megamall, just take a walk from the 2800 block of North Broadway all the way up to 3800.

It’s filled with one interesting little shop and restaurant after another.

I found lunch at Crisp (2940 N Broadway) which happened to be a sensational Korean BBQ Chicken place that boasts the Best Chicken in America. You be the judge.

From Bobtails – known for their homemade Ice Cream- to Johnny Sprockets (Best Bike Shop In Chicago) to Windy City Sweets (S’more Sandwich with peanut butter) I was amazed by the not so ordinary selection of shops that I found.

I also found a chicken hut.

S’more Sandwich

Graham Crackers

Yields about 25 (depending on the size)

Crackers:

1 1/2 cups all-purpose flour

1/3 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey

Sift together both flours, the salt, and cinnamon into a bowl. Set aside

In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, brown sugar, and honey. Beat until fluffy. About 4 minutes

Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step)

Preheat oven to 350º F. Line a large baking sheet with parchment paper.

Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out to a thickness of about 1/4 inch. Use any cookie cutter you please and cut out the graham crackers. Place on cookie sheet about 1/2 inch apart. Poke with a fork to give it the appearance of a graham cracker. Bake until golden brown. About 10-14 minutes. Transfer to a wire rack and let cool completely.

You can store in an airtight container for up to 2 weeks.

Marshmallow Fluff

3 egg whites, at room temperature

2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered sugar
1 tablespoon vanilla extract

In the bowl of a stand mixture, fitted with the whisk attachment, add egg whites, corn syrup, and salt.

With your mixer on high speed, whisk for about 5 minutes, or until the mixture is thick and the volume has almost doubled.

On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.

Use immediately or refrigerate in a covered container for up to two weeks.

To Put It Together:

3 cups semi sweet chocolate chips, for dipping

Peanut Butter

On a cookie sheet lined with parchment paper, place half of the graham crackers bottom side up. Cover with peanut butter. Pipe marshmallow fluff on the graham cracker fluff and top with the remaining graham cracker. Place in freezer for about 30 minutes to harden.

Using a double broiler, or microwave, melt the chocolate chips until just melted. Let cool a little bit.

With the cookies still in the freezer, take two or three out at a time and dip in chocolate. Immediately place back in freezer. Continue until all bars are dipped. Freeze until chocolate is hard.

Keep in airtight container in the fridge for up to two weeks.

My favorite store was The Equinox – at 3401 N Broadway – where I wasted no time pondering over the wide assortment of Christmas ornaments and wondered why I have never found this shop before today. Talk about fantasyland. Everywhere you look, there were beautiful ornaments.

I guarantee that you’ll walk out of the Equinox with more than you planned on buying.  It’s not cheap but you’ll find things here that you will not find anyplace else.

Bon Appetit!