Indoors Cookie S’mores

It’s March, and by my standards, still a bit too chilly. But what about March has me excited? The prospect of summer to come and getting back outdoors.

A favorite outdoor treat of mine is the good old-fashioned s’more. Does anyone really dislike the s’more? If so, I’d like to meet them and hear the reasons why.

If you follow this blog, you know I’ve tried s’mores 101 different ways: frozen, baked, as whoopie pies, etc. But here’s just one more for the adventurous sweet tooth who’s not quite ready to make one while camping, but would love to enjoy a “healthified” version while wondering the great indoors.

Ingredients

1 graham cracker sheet (I like Back to Nature’s version)

1 mini bar of Hershey’s chocolate (dark chocolate preferred)

3 T white-whole wheat or spelt flour

1/2 T stevia

dash of cinnamon and baking soda

optional: dash of salt and brown sugar (I omitted and thought they tasted just fine)

2 T nondairy milk

1 t coconut oil

Directions

Preheat oven to 375 degrees. Lightly grease a cookie sheet. Break graham cracker sheet into two pieces and place on cookie sheet. Set aside.

In a small bowl, combine all dry ingredients, then mix in milk and oil ’til well blended. If you have the time, refrigerate for a few minutes.

Place a dollop of the cookie batter on each graham cracker. You may have enough leftover for one good-sized sugar cookie, too. Bake for about 6-7 minutes or until the cookie dough is baked to your liking.

I can tell you that I let mine underbake a bit. I like this better because it then tastes gooey-er, like a traditional s’more, and since there aren’t any eggs required you don’t have to worry about food poisoning.

Also, you may want to bake your chocolate in the oven, or press into warm cookies as they come out. Again, either way works, it’s just a matter of personal preference. I’ve tried both and enjoyed both results.

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Healthy Frozen S’mores!

A really neat idea was pitched in the “Let’s Do Lunch” section of Parenting‘s September issue. For picky eaters, parents might approve of “PB & Banana S’mores: “Stack graham crackers with peanut butter and banana slices.”

This sounded delicious and fun. So I tried it. But I only had frozen banana slices left. So I made this recipe a little more “a la mode.” No, there’s no ice cream. I’ll explain.

You’ve probably seen or read my postings on the deliciousness of frozen banana ice cream. By freezing bananas in little slices, you get the consistency of ice cream and all the sweetness with out undesirable sugar additives.

So then I decided I wanted my peanut butter chilled, too.

And then I thought it would be tasty to do a layer of chocolate fro-yo (simply mix 1/2 t cocoa powder with a pinch of stevia and vanilla to 1 T or more plain organic yogurt).

And then I added a little dark chocolate.

I couldn’t help myself.

And if you’re worried about finding a healthy alternative to graham crackers, consider making your own with this recipe or buying my health market favorite, Back to Nature Grahams.

Enjoy!

S’more Whoopie Pies

 

Remember my fascination with vanilla-maple ice cream? Well I found the perfect treat to mix it with…

Whoopie pies! S’mores style and seasonally appropriate.

Thanks, to Chocolate-Covered Katie’s multiple serving recipe, I’ve broken this one down and subbed coconut butter (the marshmallow part) for vanilla-maple ice cream.

And since s’mores are traditionally eaten during the summer, when you can actually toast them up around the campfire, I’m dubbing this the perfect too-cool-for-camping winter alternative. You can make it indoors and it features cold and creamy ice cream instead of a warm marshmallow.

Ingredients

2 T + 2 t spelt or whole wheat flour

pinch of baking soda, baking powder, salt, cinnamon

1 t stevia

1 T non-dairy milk

a few drops vinegar

1 T applesauce

1 T water

small splash of vanilla

Directions

-Preheat oven to 375 degrees. Lightly grease a cookie sheet. Set aside. (Or if you have a whoopie pie maker, you can just use that and follow the manufacturer’s directions.)

-Mix vinegar drops into milk. Mix well.

-Then mix all wet ingredients into milk-vinegar mix, and then mix in each of the dry ingredients.

-Once all is blended, drop small balls on sheet and bake about 8 minutes.

Let cool slightly, but while still warm rub a few chocolate chips on the flat, bottom side of half the cookies. Once completely cooled, put a dollop of ice cream (or other preferred topping) on the other half of the cookies. Press together and enjoy!