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.

Pumpkin Dessert Parfait

I just can’t get over pumpkin, can I? 

This parfait recipe features a sweetened vanilla yogurt, pumpkin, and my healthified gingerbread cookie recipe. All are wholesome, good for you, and every time I lick the bowl I make the cookie dough in, I practically melt with delight. Seriously, that recipe is unbelievable, make-it-even-in-summertime good.

You could mix it up a bit and try a cream-cheese frosting layer, too! Or opt for a graham-cracker crumble instead of gingerbread. What’s not to love about those possibilities?

Ingredients

1 container plain organic yogurt (you can buy vanilla or sweetened, but I prefer to lower the sugar a bit by mixing in a lower lgi alternative)

1 T stevia

pumpkin

pumpkin (Photo credit: meerkatbaby)

.5 t vanilla

4 T pumpkin puree

heaping dash of cinnamon, pumpkin pie spice

optional: gingerbread or graham cracker crumbles

Directions

Open the yogurt container. Mix in stevia and vanilla. Set aside.

-In a small bowl, add puree and spices. Mix in about half of prepared yogurt.

-In a parfait glass, layer the pumpkin yogurt with the vanilla yogurt as you like. You can also use the crumbles to make layers or top like I did.

For a special ice cream consistency, freeze the parfait for about one hour and mix up slightly. Freeze another 10 minutes or so. It’s delicious!