Smores Cookies

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I couldn’t stop. I REALLY couldn’t stop eating them! Doughy deliciousness on top of perfect crunchy cracker. I liked these hot, cold, and right in between. Thank you for introducing me to these Amanda!

Smore’s Cookies
Printable version

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 1/2 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.

Preheat the oven to 375 degrees. Line 11x17 baking pan with parchment paper.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 2  tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Recipe from The girl who ate everything
Makes 16-20 cookies

Grilled Chicken Sands with Spicy Aioli Mayo

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We are suckers for a good sandwich. I would say we eat a grilled sandwich at least once a week in the summer. This chicken was juicy and flavorful, and the aioli was a hit! My husband loved the spicy kick it gave the sandwich, and the lime pop at the end made for quite the palate party:)
Grilled Chicken Sandwiches with Spicy Aioli MayoPrintable Version
2 chicken breasts1 pkg Good Seasons Italian dressing1/2 c. olive oiljuice of 1 lemon
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt

Marinate chicken in italian dressing packet, olive oil, and lemon juice for at least 2 hours. Meanwhile, mix remaining ingredients together in a bowl.
Get your sandwich fixings together...toasted buns, tomatoes, avacado, tomato and lettuce were our choices. Grill chicken 3 minutes each side, or until cooked through.
Spread buns with aioli, place chicken on bun, and top with your fixings. Enjoy!

Recipe adapted from Michael Symon
Serves 2.

Smashed Sweet Potatoe Cakes

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O, potatoes, we love potatoes. Russet, yukon golds, sweet. Give us any type and we will chow them down. My hubbs is always thinking of new ways to prepare them, so I decided to get creative myself. These were right up our alley, and nice change from our usual. They are creamy on the inside, crispy on the outside, and extra sweet with a little kick from the spices.

Smashed Sweet Potato Cakes
Printable Version

2 sweet potatoes, peeled and cut into 5 rounds.
3  Tbs.  light brown sugar
1 tsp.  kosher salt
1 tsp.  ground cumin
1 tsp.  chili powder
1 tsp. paprika
½  tsp. onion powder
½ tsp.  chipotle chili powder
½ tsp. minced garlic
dash of black pepper

Place rounds on a cooking sheet, brush with olive oil on tops and bottom. Bake at 400 for 20 minutes, the smash. I used the bottom of a bowl, and if the potato stuck to the bottom I used a spatula to lightly slip it off. Mix all of the spices together and top the smashed sweet potatoes with a thin layer. Bake for an additional 10-15 minutes or until topping is cooked.

Serves 4.
Recipe adapted from www.dlynz.com

Honey Nut Chex Treats

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Sometimes my husband is the creative cook in our house. You see, I am a recipe-follower. I make changes here and there to suit our favorite flavors, but I am not good at just making up new recipes. He is constantly cooking new dishes that I love. This dessert came to him late one night, and it was a quick, amazing-ly delicious treat. I think the key in the Honey Nut flavor...it adds another layer of SUGAR...and we all love sugar!

Honey Nut Chex Treats
Printable Version

6 cups Honey Nut Chex
40 large marshmallows
1 stick butter
¼ cup coconut
¼ cup milk chocolate chips

Prepare a 9x13 inch pan by spraying with pam. Melt butter in a large saucepan on medium heat, add marshmallows. Cook until melted. Turn off heat and add chex, stir to combine. After marshmallows are fully incorporated, stir in coconut and chocolate chips.
Allow to cool and cut into 20 squares.

Makes 20 treats

Molasses Brown Sugar Cookies

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I loved these cookies. Like ate-a-lot-when-they-came-out-of-the-oven loved them. And some more after that. And more tonight. With the fall coming in, these are the perfect take to a neighbor gift. I am usually a sucker for peanut butter and chocolate anything, but these cookies rival that! The sweet molasses and brown sugar combine to make one killer cookie!

Molasses Brown Sugar Cookies
Printable Version

8 Tbs. butter, softened
1 cup packed light brown sugar
2 egg whites
1/4 cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/3 cup granulated sugar, for rolling

In a large bowl, with a handheld electric mixer or using an electric stand mixer, beat together the butter, brown sugar, egg whites and molasses. In a medium bowl, stir together the flours, salt, baking soda, cinnamon, and ginger. Add the dry ingredients to the molasses mixture and mix until combined. Cover and chill the dough for at least 30 minutes.

Preheat the oven to 375 degrees F. Place the granulated sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets. Bake for 8-10 minutes until the tops are crackly and the edges are set. Don’t overbake or they will lose their chewy texture. Remove the cookies to a wire rack to cool completely.

Makes about 30 cookies.
Recipe from Melskitchencafe.com

Gluten-free maple cupcakes

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First gluten-free cupcake experience. They're oddly colored from the buckwheat flour, which is a bit blue. Cover them with a little icing and you won't even notice!



INGREDIENTS

DRY1/4 t baking soda
1/4 t yeast 3 T buckwheat flour + 1 T dal flour 3 T maple syrup 1 T raw sugar pinch salt 1/4 t yeast 
WET3 T almond mylk + 3/4 t ACV3 T chia gel 1 t almond oil1 t vanilla
DIRECTIONS
To start, mix 1 t chia seeds + 1/3 c water. Let sit and become gel. Put aside. 
Now, mix almond mylk and ACV and let sit for up to 10 minutes. Then add remaining wet ingredients. 
Next, put dry ingredients into a separate bowl. Add wet to dry and mix well. 
This makes 3-4 yummy, um, interesting cupcakes. They're super mapley and unbelievably moist... that's from the chia seeds! 
It's a great first try. Have tips? Questions? Post them here! 

The best waffle you'll ever eat

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It's organic cherry season again! Finally!



We have a tradition at home we call: Waffle Saturdays. It's just as delicious as it sounds, too.

INGREDIENTS

Whole wheat flour
Yeast
Raw sugar
Hot water
Hempseed
Ground flax
Almond/soy/flax/coconut mylk
Optional: 1 small ripe smashed banana

DIRECTIONS

Preheat your waffle iron.

Now gather your ingredients. You'll also need a tiny bowl to proof your yeast and a large glass measuring cup that is larger than 2 cups.

Put a t of raw sugar + yeast + approximately 1/8 c hot water into the small bowl. Let sit 5 minutes.

Meanwhile, measure whole wheat flour up to the 1 cup line in your measuring cup.

Then add to your flour: (approximately) 1 T flax, 3+ T hempseed to flour mix. Next, pour yeast/water/sugar mixture on top of that. Add smashed banana, if using. Now you'll want to add mylk so your batter goes up to the 2 cup line. Stir well! It should be slightly runny, too.

Pour into your waffle iron. Cook as directed.

Serve with tempeh bacon, REAL maple syrup and organic cherries. Trust me on this. Organic fruit, especially cherries, are worth every penny.

Enjoy!