1/2 Dozen Smores Cookies

FALL IS HERE!!!!!!!!!

Summer is great. Really, it is. But I just am very sick and tired of being hot. I don’t like winter so don’t get me wrong, I’m not thrilled about the season change, but I’d rather be chilly and cozy than sweaty and sticky! LOL 

I’m super excited that it’s finally starting to cool down, and I can finally cozy up to a firepit in some sweats! And what better to do that with than S’mores, right? Or, how about, S’mores….in a cookie. 

Yep! I thought you might like that. And you know how so many amazing cookie recipes make a BIG batch, like 32 cookies? And you’re like….wtf am I going to do with 32 cookies? Well, this cookie dough makes only 6 cookies, which is perfect for small gatherings. In our case only about 5 people, but I never mind a leftover cookie. 😉 

20181001_221342.jpg

 

These are too good, marshmallow all gooey in the middle and all! Head on down below to check the recipe out and make them for your next fire pit night! 

1/2 Dozen S’mores Cookies

Ingredients:

2/3 Cup All-Purpose Flour

1/2 tsp Baking Soda

1/4 Cup Imperial Vegetable Oil (I used the baking sticks)

1/3 Cup Brown Sugar

2 Tbsp  white Granulated Sugar

1/2 tsp Vanilla extract

1 Egg Yolk

1/2 Cup Hershey’s S’more Baking Pieces

3 large Marshmallows, each cut in half 

 

20181001_221359

INSTRUCTIONS: PREHEAT OVEN TO 350°F 

1. Mix the flour and baking soda together in a small bowl. 

2. Beat vegetable oil, brown sugar, and sugar for 1 minute in a slightly larger bowl. 

3. Stir in flour until completely mixed, and fold in the S’mores baking pieces. 

4. On a baking sheet lined with parchment paper, drop the cookie dough on by the spoonful. Flatten them out and place a half of marshmallow right in the center. Bake in the oven for 12 minutes and enjoy warm! 

 

20181001_221227

 

Happy Fall, and until next time, Happy Fall Baking! 🙂 

 

20181001_221254.jpg

 

Blueberry Fig Tart

20180917_084452.jpg
Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

20180917_222204

I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.

As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.

20180917_084507_20180917130937396.jpg

Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!

This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!

Check out the recipe below!

 

20180917_223641

 

BLUEBERRY FIG TART:

INGREDIENTS:

1 Pie Crust (from scratch, or refrigerated)

9 fresh Figs, quartered and sliced

1 Cup fresh Blueberries

Juice from 1/4 of a lemon

1/4 Cup Sugar (Optional)

3 Tbsp All-Purpose Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Ground Cloves

1 Tbsp Unsalted Butter

 

20180917_222129

 

INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

20180917_224110

20180917_222037

Until next time, Happy Baking! 

 

20180917_223853