Back-To-School S’moreos

Today was the first day of school for my brood. Since I have two in half day pre-K and one in second grade, it equaled two and a half hours of peace and quiet for mommy. Ha! Any of you who have children know that stay at home moms work at home moms don’t sit around every day getting pedicures and massages while the kids are at school. That would be awesome, but unfortunately it’s not part of the gig. I usually just use the morning to try to keep our house looking a little less “lived in”.

So since I didn’t have a full body massage planned for today, I wanted to come up with a very special dessert for the family. In my opinion, it’s always fun to have celebrations, and this time of year I can’t think of something better to celebrate than the first day of school. Why not make something as yummy as possible to ease those back to school jitters?

About a week ago, I started thinking, “what if there was a dessert that combined s’mores and Oreos? They could call them s’moreos!” I was so proud of myself for being such a clever fox. After a few minutes of dancing around and basking in my genius, I was soon brought back to Earth when I decided to do a Google search. What I realized then was that s’moreos, like all of my million dollar ideas, already exist. My search showed me s’moreo recipes out the wazoo, but none of them were exactly what I was looking for. For one thing, a lot of them included peanut butter. That sounds AMAZING to me, but would be tragic for my peanut allergic twins, so I created my own s’moreos dessert.  I served them with a big glass of milk, but I think topping them with a scoop of vanilla ice cream (our nut allergic kids like Ben & Jerry’s) would really take it up a notch!

Enjoy!

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This is what makes it a “s’moreo” dessert instead of just an ordinary one

 

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Back-To-School S’moreos

Ingredients:

  • 1½ cups packed light brown sugar
  • ½ cup butter, melted
  • 2 eggs
  • 1½ cups flour
  • ½ teaspoon baking powder
  • ½ cup plus ¼ cup mini chocolate chips
  • ¾ cup plus ½ cup mini marshmallows
  • 12 oreos
  • 18 graham cracker squares

 

Directions:

  • Preheat oven to 350 degrees F
  • In a large bowl, blend the brown sugar, butter, and eggs.
  • Add the flour, baking powder, one cup of the chocolate chips and ½ cup of the mini marshmallows
  • Put the Oreos and graham cracker squares in a large Ziploc bag. Zip and crush the Oreos/graham crackers to a crumbly consistency (not too fine)
  • Remove half of the cookie crumbles and stir into the other ingredients already in the bowl until evenly mixed
  • Put the ¼ cup mini chocolate chips and ½ cup mini marshmallows into the Ziploc bag cookie crumble mixture for later.
  • Spread the contents into a greased 13 x 9 inch baking pan.
  • Sprinkle the cookie crumble/marshmallow/chocolate chip mixture on top.
  • Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean.
  • Cut into bars after cooled. They take a while to cool, and are a bit messy, but still delicious!

 

Let me know in the comments if you give these a try!

 

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Get Your Greens On

I’m in a post-vacation slump; the kind you get when you just spent a few days away at the sweetest place on earth. I guess you could say I’m experiencing a supreme sugar crash after thinking that peanut butter and chocolate could be considered a food group. And that’s cool, it was vacation. But now that a) I’m back home, b) I still have the rest of the summer ahead of me, and c) some of my dresses have decided that they don’t want to zip, I’ve decided to make some better choices, starting with today’s lunch.

I’ve always enjoyed vegetables, especially in a fresh salad, but I’m not going to lie. I’m not one of those people whose eyes go straight for the salad section of most menus I encounter. Very frequently you’ll find me ordering a burger or a sandwich with a side of…dare I say it…fries. However, I do find that if I make the right salad, I can enjoy it just as much, if not more than any of the heavier or fried foods I usually choose.

Making the “right” salad, in my opinion, all comes down to variety. I found for a while that I was getting sick of eating salad, and I realized it was basically because I was dumping salad greens on a plate, adding a bit of dressing, and considering that a meal. Obviously, I was hungry about 25 minutes later and hardly getting any nutrition. My favorite thing to do now is to start with greens (of which there are so many varieties) and add anything my heart desires (chocolate and peanut butter notwithstanding). Continue reading