As odd as this may sound, I had my first true s’more experience this past summer on a camping trip. With that said I had my first true camping experience this summer…bear in mind I’m in my 30’s. No, I didn’t live a sheltered life, but camping apparently wasn’t on the forefront. Needless to say, it was an amazing time and our dachshund Sonny seemed to genuinely enjoy each and every second of his 48 hour leash-less frenzy with nature!
A few days after returning from our trip I had a sudden craving for s’mores. Not having a fire-pit readily accessible, I had to concoct a different way of curing this craving. Having all the ingredients on had and having recently purchased sticks for cake-pops, I figured why not a s’more on a stick…Genius!
Place marshmallow on a stick and set aside. Pour the finely crushed graham crackers on a plate. Heat the chocolate in microwave in 10-15 second intervals (chocolate can easily burn) especially one that’s not a “melting chocolate.” Stir after each 10-15 second interval to evaluate how much time is needed. Grab your marshmallow on a stick and dip into chocolate then immerse in the crumbs ensuring all of the chocolate is covered. You can also grab a fork and dip in the chocolate then drizzle all over the remaining marshmallow.
Keep in mind, the Hershey’s bar will not harden on the marshmallow; by covering the chocolate completely with the crumbs you’ll avoid having melted chocolate all over your counters.
Now stick back and enjoy your s’mores pop!
I’m not too sure when this recipe surface but it caught my eye this year. I made these delectable goodies for Halloween, of course modified the recipe by adding a few ingredients. This may be the easiest cookie recipe you will ever find. These little cookies are a cross between cake and cookie. They come out incredibly moist and flavorful! For the non-pumpkin lovers, give it a try you’ll be pleasantly surprised…my hubby was!
My Tasty Additions:
- 1 tsp vanilla
- 1 sprinkle of nutmeg
- 1 sprinkle pumpkin pie mix
- 1 sprinkle
Pre-heat oven to 350 degrees. Mix together pumpkin puree and cake mix until well blended. Creative part: you can separate your batter if you’d like to have a variety. I divided my mix in two and folded in about ½ cup chocolate chips and in the other batter I added about ½ cup of raisins and chopped walnuts.
With a spoon grab a dollop of the mix and drop onto a greased cookie sheet (or ungreased stone bakeware). Bake for about 13-18 minutes, baking times will vary based on size of cookies and your oven. You can enjoy warm or room temperature!
Tasty Additions: White or dark chocolate chips, Dried Cranberries, Raisins, Walnuts or Pecans, Macadamia nuts, or Toffee bits would all make for a tasty treat. You can also top with a Hershey’s kiss instead of adding chocolate chips to the batter.
Enjoy these simple and delicious cookies anytime!
Disclaimer: The ingredients/products featured in this recipe are my personal preference, I am not affiliated with any vendor and am not paid for featuring their products.
Let me begin by mentioning that I don’t normally cook w/measurements unless I’m following a new recipe. With that said I’m listing the ingredients I used and a “ROUGH” calculation of what the measurement was. Ingredient amounts will vary depending on your specific tastes and how much you want to make. This recipe made roughly 10 cups. I buy 90% of my veggies & seasonings organic the 10% non-organic was not found in store the day I went. Same for my broth/stocks I buy them organic (and usually low sodium). If you’re not into organic by all means use what you like, that’s the beauty of cooking!
- 1/2 bag of lentils (about 2 cups)
- 1 carton beef broth (or chicken, veggie whichever you prefer)
- 1 cup water (for later)
- Oregano – 1-2 tbsp
- 2-3 Tbsp sofrito (see recipe in September archive)
- 2 potatoes (peeled/chopped)
- 2-3 garlic cloves chopped
- 2 stalks celery chopped
- 1-2 cups kale chopped
- 1 carrot chopped
- Shallots or onions about 1/4 cup chopped
- Salt & pepper (to taste)
- Garlic powder
- Steak au poivre (seasoning)
- Cilantro (optional)
Begin by creating a mirepoix (in Spanish its sofrito) base for your soup, standard mirepoix is celery, carrots & onions. Sauté the veggies in olive oil for about 3 minutes then add the oregano, salt, pepper and continue sautéing for an additional 2-3 minutes. Pour the entire contents of beef broth (or whichever you choose) and add the chopped potatoes. Let mixture cook for roughly 5 minutes, taste the water you’ll need additional seasoning. I added garlic powder, salt/pepper & steak au poivre seasonings. Again, depending on your taste buds you may need to adjust, I like my spicy so I add a lot of cracked black pepper.
You’re now ready to add the lentils let the entire pot simmer on a med heat for 10 minutes or so you may need to add the extra cup of water at this point. Grab a spoonful of lentils and potatoes to taste for tenderness. You should be ready to add the kale at this point, toss it in and immerse in broth. I cooked it for another 2 minutes or so then shut of the burner and let it all come together for a few minutes. Once somewhat cool I separated the soup into 6 small Pyrex containers. I had lunch for the entire week and then some!
QUICK TIP: Freeze any unused portions (I wouldn’t freeze the potatoes). Once it’s cool enough place in a freezer safe bag and lay flat on a cookie sheet place in freezer, once frozen you can stack the bags together and remove the cookie sheet.
I usually ALWAYS add cilantro to my lentil soup it’s a staple in most of my dishes. This particular day (so ashamed to say) I didn’t have any on hand, I highly recommend adding a few sprigs it intensifies the flavor!