Yummy smores cookies

 Before Covid, I used to have lunch at school with my girls once a week and I always tried to make them some kind of treat to share with the friends at their table.  This is a delicious recipe that I stumbled upon and quickly became a favorite that they requested often.  They also really enjoy helping to make them because rolling the dough in graham cracker crumbs and putting the marshmallow and kiss on top is just really fun!  Thanks so much Iheartnaptime for such a delicious recipe!

Ingredients:

• 1 cup unsalted butter
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup graham cracker crumbs , divided
• 18 large marshmallows , cut in half
• 36 chocolate kisses , unwrapped

Directions:

• Combine the butter and sugars in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute. Add the eggs and vanilla and mix just until combined. Then slowly mix in flour, salt, baking soda and 1/4 cup graham cracker crumbs. Mix just until combined.
• Refrigerate for 15 to 20 minutes.
• Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls (could use a medium cookie scoop) and then roll into the remaining graham cracker crumbs. Bake for 8 to 10 minutes, or until the bottoms are lightly golden.
• Remove the pan from the oven and turn the heat to 450°F. Place the marshmallow halves on top of the cookies or broil and then cook an additional 1 to 2 minutes, or until the marshmallows are lightly toasted. Then remove the pan from the oven and press down the marshmallow lightly with a chocolate kiss.
• Transfer the cookies to a cooling rack.

Oatmeal Pie

My daughter had a fun school assignment where she had to find 5 civil war recipes and try one of them.  She chose Oatmeal Pie and we were totally amazed at how much it reminded us of pecan pie.  It was absolutely delicious and rich and it just really surprised us!  Apparently during the civil war, pecans were too expensive so they came up with this amazing recipe that tastes incredibly similar.  We really enjoyed it.  Her recipe actually called for corn syrup, which I try to avoid, so I searched for a similar recipe without it and found this one from 12 Tomatoes and decided to save it!

Ingredients:

1 1/4 cups brown sugar, packed

3/4 cup old-fashioned rolled oats

3/4 cup milk

1/2 cup sugar

3 large eggs, beaten

3 tablespoons unsalted butter, room temperature

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 unbaked pie shell

vanilla ice cream, optional

Directions:

1. Preheat oven to 350º F and line a pie dish with unbaked pie crust.
2. In a large bowl, stir together brown sugar, oats, sugar and salt, then stir in milk, beaten eggs, butter and vanilla extract. Continue stirring until fully combined.
3. Pour mixture into pie shell, then place in oven.
4. Bake for 45-50 minutes, or until pie is cooked through. 
5. Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.

Easy Brownie Pie

My daughter made this recently and we all loved it.  It is super rich and best eaten with vanilla ice cream or a least a glass of milk.  Thanks Love From the Oven for such a yummy recipe!

Ingredients: 

• 1 ready made refrigerated pie crust
• 1/2 cup butter
• 2 ounces unsweetened chocolate , coarsely chopped
• 1 cup sugar
• 3/4 cup all-purpose flour
• 2 eggs
• 1 teaspoon vanilla extract
• dash of salt
• 1 cup semi-sweet chocolate chips

Instructions

• Place Pie crust in a pie pan and set aside.
• in a medium saucepan, melt butter over low heat. Add chocolate, stirring until completely melted.
• Remove from heat and stir in sugar. Add flour, eggs, vanilla and salt. making sure all ingredients are mixed in well. Stir in chocolate chips.
• Spread mixture into pie crust. Bake in a preheated 350 degree oven for 25 minutes, until top has a crust and sides are firm. Remove from oven and let cool completely.

Layered Lemon Coffee Cake

 My 12 year old daughter made this for me for my birthday and it was so delicious!  She bought lemon curd at the grocery store to save a step but she made the rest following these directions.  Find this and more great recipes HERE.

Crumb Topping:

• 2/3 cup all-purpose flour
• Dash of salt
• 3 Tablespoons light brown sugar
• 5 Tablespoons sugar
• 4 Tablespoons unsalted butter-melted and slightly cooled

Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 Tablespoons unsalted butter-softened
• 1 cup sugar
• 1 teaspoon vanilla
• grated lemon zest from 1 lemon
• 2 eggs
• ¾ cup sour cream
• 1 cup lemon curd (store bought or homemade)

Cream Cheese Filling:

• 8 oz. cream cheese-softened
• 1 egg
• ½ teaspoon vanilla
• 4 Tablespoons sugar

Homemade Lemon Curd:

• ½ cup lemon juice
• 2 teaspoons lemon zest
• ½ cup sugar
• 2 eggs
• 5 Tablespoons unsalted butter

1. To make homemade lemon curd, in a sauce pan melt the butter.  Remove from the heat, add sugar, lemon juice and lemon zest, whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolve and the mixture is thick enough to hold the marks from a whisk. Cool completely.
2. Preheat the oven to 350 F. Line 8 x 8 x 2 inch square baking pan (or 9 x 9 inch pan) with parchment paper leaving an overhang the sides, spray with non-stick spray and set aside.
3. First make the crumb topping. In a bowl stir together flour, sugar, brown sugar and salt. Then add melted butter and stir with a fork until pea size crumb form. Set in the fridge until ready to use.
4. To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla and eggs and mix to combine.
5. Add sour cream and mix well, then mix in flour, baking powder and salt. Spread half of the batter in prepared pan.
6. Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges (or it will burn during baking).
7. Spoon remaining batter on top.
8. Beat cream cheese, vanilla, sugar and egg until smooth. Spread cream cheese mixture over the batter.
9. Sprinkle with crumb topping and bake about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
10. Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
11. Dust with powdered sugar before serving if desired.

Mom's snickerdoodles

We all love these cookies!   And my girls really enjoy rolling the dough in the cinnamon/ sugar mixture!
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
3 Tbs. sugar
3 tsp. cinnamon
1 tsp. vanilla extract

Directions:  Preheat oven to 350.  Mix softened butter, sugar, vanilla, and eggs well in a large bowl.  Combine flour, cream of tartar, baking soda, and salt in a separate bowl.  Blend dry ingredients into butter mixture.  Chill dough and chill an uncreased cookie sheet for about 10-15 minutes in the fridge.  Meanwhile, mix 3 Tbs. sugar and 3Tbs cinnamon in a small bowl.  Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.  Coat by gently rolling balls of dough in the sugar mixture.  Place on unglazed cookie sheet and bake 10 minutes.  Remove from pan immediately.

Quick and Easy Vanilla Custard

When my girls do swim team in the summer, they are always hungry and I try to find nutrient dense recipes to fill them up.  This custard is both delicious and healthy.

• 3 cups milk
• 4 egg yolks
• ½ cup maple syrup or honey
• ⅓ cup arrowroot powder
• 1 tablespoon butter
• 2 teaspoons gelatin
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

1. Whisk together arrowroot and gelatin in a small bowl.
2. Into a medium saucepan, pour milk, egg yolks, maple syrup, and sea salt.
3. Sprinkle the arrowroot mixture over its surface, and whisk again to combine.
4. Cook over medium heat for about 10 minutes, stirring CONSTANTLY until the pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done.
5. Once thickened, remove immediately from the heat.

Leah's Paleo fudge

My friend Leah posted this yumy recipe and I just had type it out so I could remember it!

1/2 cup melted coconut oil
1/2 cup natural peanut butter (we use almond or sunflower butter)
1/2 cup cocoa powder
1/4 cup honey or maple syrup
1/2 to 1 tsp vanilla

Mix together until smooth (I use my food processor). Put into muffin liners (I used miniature ones here), and freeze/refrigerate

Karis' favorite strawberry oatmeal bars

• Karis made these wonderful bars from Pioneer Woman for a "how-to" presentation at our homeschool co-op.  They immediately became her favorite bar recipe!
• 
  
• 1-3/4 stick Cold Butter, Cut Into Pieces
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Oats (quick Or Regular)
• 1 cup Packed Brown Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 jar (10 To 12 Ounce) Strawberry Preserves

INSTRUCTIONS

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish. 

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. 

Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan. 

When cool, cut into squares and serve. Yum!

Karis's Favorite Toffee Cheesecake

Karis made this for my dad's birthday and it is probably one of the best cheescakes I have ever eaten!  She got it from a Philadelphia Cream Cheese book.

Ingredients:
2 pkg. cream cheese
1/2 cup packed brown sugar
1 tsp. vanilla
2 eggs
1 cup chopped toffee bars, divided
1 graham cracker crust

Directions:  Mix cream cheese, sugar, and vanilla on medium speed until well blended.  Add eggs; mix until blended.  Stir in 3/4 cup of the chopped toffee bars.  Pour into crust.  Sprinkle with remaining toffee bars.  Bake at 350 for 35-40 minutes or until center is almost set.  cool.  Refrigerate at least 3 hours.

Gigi's Decadent Rice Krispies Cookies

These were my very favorite thing my Grandmother made when I was little.  So delicious!

Combine 1 cup sugar and 1 cup white Karo and bring to a boil.  Add 1 1/2 cups Peaunt Butter and 4 cups Rice Krispies.  Put in 9 x 13 pan.  Melt 16 oz. Chocolate Chips and 16 oz. butterscotch morsels.  Spread over above.  Cut into squares and enjoy!

Easy, 2-ingredient, Junk-free homemade jello

My girls love jello but I can't stand to give them all the additives and dyes and junk in the store bought kind.  I searched for a healthy recipe and was pleased to find this one from Momnivore's Dilemma.  You can use any kind of natural juice that you would like to flavor with.

I n g r e d i e n t s:

-4 cups of organic concord grape juice

-2 T of Great Lakes gelatin {GL was the chosen gelatin because it’s from grass-fed cows}

D i r e c t i o n s
1.) Divide the grape juice. 2 cups goes into a pot.  2 cups goes into a bowl.
2.) While you heat the cups in the pot, mix the gelatin into the room temperature juice.
3.) Just before the water boils, add the nearly boiling juice to the bowl of juice/gelatin mix.
4.) Pour into a 9X13 pan and allow to cool for about 15 minutes.
5.) Set in fridge for at least 4 hours

Apple Crisp Cookie Cups

Nina made these for my girls and they were delicious!  Thanks to Delish for a great recipe!

INGREDIENTS

• 1 1/4 c. brown sugar (divided)
• 3/4 c. granulated sugar (divided)
• 2 sticks unsalted butter, softened (plus more for cooking apples)
• 2 eggs
• 1 tsp. vanilla
• 1 1/4 c. all-purpose flour
• 1 3/4 c. rolled oats
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 6 Granny Smith apples, peeled, cored and finely chopped
• 2 tsp. cornstarch
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• Caramel sauce, for serving

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
3. Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise!)
4. While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 15 minutes, then transfer to wire cooling racks.
5. Meanwhile, melt about 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.
6. Spoon the apple filling into the cups. Drizzle with caramel and serve warm or at room temperature.

Snow candy from Little House in the Big Woods

My girls absolutely love The Little House books and they begged to make this candy for the longest time before we finally tried it.  Now they enjoy making it even more than snow ice cream!  A few notes we learned:  My girls are unfortunately no longer a fan of molasses.  We switched the recipe to maple syrup and they loved it!  I actually only make a half recipe because it is so sweet and they don't need much (although they would eat it until they made themselves sick if I let them!)  I'm not one for measuring much, (I know, it is so bad for a recipe blogger!) but I add in a few extra pinches of brown sugar since syrup isn't as thick as molasses.  It always works for us!

Ingredients:

1 cup molasses or maple syrup
1/2 cup brown sugar, lightly packed

Directions: Fill pans of snow.  Gather fresh clean snow into the pans and leave them outside in the cold.  In a small saucepan, stir the molasses and sugar together over medium heat. Heat the mixture to just boiling, stirring frequently (around 245 degrees Fahrenheit, firm ball stage).  Test the candy by dropping a bit in a glass of cold water.  If it makes the water cloudy, it is not ready yet. Once it stays together as candy in the water, it is ready. Remove the pan from the heat and carefully pour the molasses mixture into pans of snow.  You have about 10 or 15 minutes until the molasses starts getting difficult to pour.  Put any leftovers in the freezer (or outside) still on the snow. If you store it without the snow, it will turn into goo.

The best snow ice cream!

We had a lovely snowstorm this weekend and decided to try a different snow ice cream recipe.  My eldest daughter made the complaint that in the past her milk-based snow ice cream had gotten watery as it melted.  So we decided to try out this super rich recipe from Paula Deen.  Not the least bit healthy, but oh so good and easy!

- 8 cups of clean snow

- 1 (14 oz) can sweetened condensed milk

- 1 tsp vanilla extract

Just mix and enjoy! Or you can make it even sweeter like my girls and add sprinkles and mini chocolate chips

Grain-free cupcakes or muffins

I made this recipe for my baby's first birthday and I thought it tasted a lot better than other coconut flour recipes I have tried. The beans add a lot of moisture and I promise you can't tell that they are there! I then made this recipe again with blueberries and decreased the maple syrup to 1/3 cup for our morning muffins. The girls loved them. Many thanks to homeopathyworks for a great recipe and many great articles! Click on the link to see a recipe for a healthy chocolate buttercream frosting. (I just used my old stand-by cream cheese icing recipe for the birthday cupcakes.) I changed the recipe slightly for the muffins and I noted the changes in the recipe below:

Soak 2 cups dry of white beans overnight in double the amount of water.

Next day, rinse well and cook until tender.

(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)

Cool to room temperature and add the following to a food processor and puree well:

• 2 cups cooked beans (use white for vanilla)
• 6 eggs
• 3/4 cup maple syrup or sucanat (reduce to 1/3 cup and add a cup of blueberries for breakfast muffins)
• 1 tsp vanilla extract

Add:

• 1/4 cup slightly warm coconut oil (so that it is liquid)
• 1/3 cup sifted coconut flour
• 1/2 tsp Celtic salt
• 1 tsp baking soda
• 1 ½ tsp baking powder

Puree again

Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil. (I just used my stoneware muffin pan, greased with butter.)

Bake at 325 degrees for about 30 minutes. Check to see if toothpick or knife inserted comes clean

(Cupcakes take about 20-22 minutes)

Healthy Fudgesicles!

I just made these as a special snack for my girls' first day of pre-school (at home :) and oh, they are so good! My husband did mention that they taste more like dark chocolate than sweet chocolate but I didn't really notice it myself. My 4-year old thought they were the best treat ever and she normally wouldn't even touch an avocado! I actually used 1 1/2 avocados because I had some leftover in the fridge I wanted to use up. And I smashed it instead of quartering it to make certain it would blend well. I think I will actually use 2 next time to add in some more healthy fat to slow the sugar rush a bit. But I'm not too worried about it since it only uses honey for sweetener! Many thanks to Recipes to Nourish for posting such a great treat for my girls!

• 1 ripe avocado, remove pit, quarter
• 4 tablespoons raw organic cacao powder
• 2 teaspoons organic vanilla extract
• ¼ cup raw honey (I use local raw clover creamed honey)
• 3 cups raw whole milk (See Resources)

1. Combine all ingredients in blender.

2. Blend on a lower setting until smooth and combined. No avocado pieces

should remain. Strain through fine mesh strainer if needed.

3. Pour mixture into popsicle molds.

4. Place in freezer for at least 6 hours.

5. When frozen, run under hot water to release the mold.

Yield: Makes about 4 cups mixture, finished popsicle yield varies.

Whole grain choc chip cookies (that are actually yummy!)

I love chocolate chip cookies! I've tried several times to make a healthy chocolate chip cookie, but fail every time. I'm pretty sure these are as close as I'm going to get! They do contain a lot of sugar, but at least it is a natural one. And the grain is not soaked, but I am certain they would not be nearly as good soaked so I didn't even attempt it :) This cookie is the closest you will come to a healthy version of the recipe on the Nestle's Tollhouse bag! Many, many thanks to my friend Jessica for this recipe!

Ingredients
• 1 cup softened butter
• 1 ½ c. sucanat or rapadura
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 3 cups sifted whole grain flour (I used a blend of Kamut, Spelt, and Oat Groats)
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 2 cups dark chocolate chips

Directions
1. Preheat the oven to 350 degrees F (190 degrees C). Generously grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla and eggs. Combine the flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Easy raspberry or chocolate swirl cheesecake

Cheesecakes are impressive. If I see one at a covered dish, I always think, "wow; someone went all out for this meal!" They can be somewhat intimidating, but I recently learned that I could make a really good one with very little effort. I couldn't decide between the chocolate swirl and the raspberry swirl, so I did half and half. Believe it or not, we preferred the raspberry side because the cake is so rich and sweet that the tangy raspberry flavor was the perfect compliment. But the chocolate was definitely delicious as well :) Give it a try; you won't be disappointed!

(Warning: this is not one of my "healthier" recipes, in case you had any doubts... I want to try it with honey instead of sugar, but haven't had the nerve. I suppose these homemade graham crackers would work for a healthier crust, though :)

Ingredients:
2 pkg (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 graham cracker crust -- you can use an pre-made one, but the home-made kind is pretty simple as well and looks more impressive :)
3 Tbs. fruit preserves or 1 square Baker's semi-sweet chocolate, melted, slightly cooled

Directions: Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Dot top of cheesecake with preserves or melted chocolate. Cut through batter with knife several times for marbled effect. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Recipe found in the Philadelphia Cream Cheese Collection

Amazing melt in your mouth flourless chocolate cake

This cake is divine. It is not flourless because it is healthy. No, it is flourless because the other ingredients are so rich that no flour is needed. Oh, how I love this cake. It is the ultimate reward to a chocolate craving. It is the perfect way to treat yourself after a rough day. You simply have to try it. My awesome friend Heather made it for a cook-out and was so kind to give me the link for the recipe.

Ingredients:

Cake 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs Ganache 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Lightly sweetened whipped cream

Preparation:

For cake:

Preheat oven to 350°F.

Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat.

Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.

Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:

Bring whipping cream to simmer in small saucepan over medium heat.

Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides.

Cut cake into wedges and serve with whipped cream.

This post is part of Kelly's SUYL desserts! Click on over for more yummy desserts!