Gluten Free S’mores Stuffed Cookies

Who doesn’t love s’mores? S’mores remind me of sitting around a fire, holding a marshmallow over the flame, and enjoying the company of good friends. Why can’t we have that all the time, anytime in fact?

I am privileged to be apart of Schär’s Gluten Free #SmoreSchar campaign (link to free sample and coupon at the bottom). I was able to develop a recipe for Schär using their s’mores kit. I had so many ideas and it took me a while to think about what I wanted to make. What I really wanted was a warm, comforting s’more that I could make in my house (besides microwaving them lol). I made a basic graham cracker crust, stuffed the inside with marshmallows and chocolate, and topped them with roasted marshmallows. Oh My Goodness were these good! They were warm and gooey, perfect amount of crumble in the graham cracker crust, and just plain delicious!

 

What You Need:

Schär Gluten Free Honey Graham Crackers, 1 1/2 cups crushed

3 tablespoons of Vegan Butter, melted

2 teaspoons Coconut Sugar

Herseys Chocolate Bar, broken into chunks (leave one piece for later)

Mini Marshmallows

Salt

Coconut Spray

What To Do:

In a bowl, pour your crushed graham crackers and mix with your melted vegan butter, coconut sugar, and a pinch of salt.  You want the mixture to be crumbly but firm enough to mold. If your mixture is too wet, you can add more crushed graham crackers or a little bit a gluten free baking flour. Separate 1/2 cup of your mixture for later.

In a muffin/cupcake tin (6 cup holders), spray your cups with coconut spray so your cookie crust won’t stick. Take one cup of your graham cracker mixture and put into the cups evenly. Take your hands and press into the cups to pack them. Place in the oven for 10 minutes at 350 degrees.

When the cookie/crust mixture comes out, fill the cups with mini marshmallows and the chocolate chunks. With the chocolate, make sure you evenly split the chocolate into all six cups. Take the rest of your graham cracker mixture and place evenly on top. Use your hands again to pack down the cups. Bake in the oven for another 5-10 minutes.

Take out the pan and add a generous amount of marshmallows on top. You don’t want them to spill over the sides or your cookies might get stuck. Place under the broiler for 1-2 minutes. Be careful and watch them! You want a nice toast to the marshmallows on top. You don’t want to burn them, except if that is how you like your marshmallows in your s’mores.

Let cool for about 10 minutes (try your hardest not to eat them) and carefully with a knife, loosen around the cookie. I used a fork to help lift them out.

Oh my goodness, these were delicious!

What I love about Schär’s and you know I wouldn’t promote any company if I didn’t believe in them or their products, is that they are committed to serving the gluten-free community and lifestyle. The products are made in a dedicated gluten free facility. They are backed by over 30 years of experience and have many professionals of different facets working together to provide the best gluten free food.

Schärs is offering a free sample of their Honeygrams AND $1 off coupon! You can’t go wrong. Head to www.smoreschar.com!

Pan Seared Scallops

One of the benefits of living next to the ocean is being able to get fresh, local seafood. Scallops are one of my favorite seafood.

What You Need:

3 Sea Scallops (if you make more than three, double the recipe)

1 bag of Spinach

1/4 cup White Wine

2 Tablespoons Vegan Butter

Garlic, chopped (2 cloves for Spinach, 1 clove for Scallops)

Lemon Juice

Salt and Pepper

What To Do:

Put one tablespoon of vegan butter in a pan on medium heat. Add in the spinach and garlic with some salt and pepper. Sauté until the spinach is soft. Put the spinach on a plate and 1 tablespoon of vegan butter in the pan.

Take the spinach out of the pan and add 1 more tablespoon of butter in the pan. Salt and pepper the scallops and place them in the pan. Add the garlic after a couple minutes.

Pour in the white wine and flip the scallops. Squeeze half a lemon on top of the scallops.

Depending on the size of your scallops will determine the cooking time. You want to be able to put a fork through it easily and the insides to be white, not translucent. If you over cook them, they will become rubbery. Squeeze the other half of the lemon over the scallops and place on top of the spinach.

Enjoy xoxo

Pumpkin Pie Overnight Oats

I love the Fall! The crisp days, colorful leaves, and anything pumpkin flavored. I find something so comforting about having a warm bowl of oatmeal infused with delicious flavors. I wanted to make something with pumpkin since I had some left over when making my delicious pumpkin bread (under breads on my blog). I threw a bunch of things in a bowl and voila, I created a very yummy recipe!

 

What You Need:

1/4 Cup Pumpkin Puree (I used Trader Joes BPA Free Organic Pumpkin Puree)

1/2 Cup Soy Milk (or any milk of your preference)

1/4 Cup of Vanilla Greek Yogurt

2 Teaspoons Honey

1/2 Tablespoon Pumpkin Pie Spice

1 Teaspoon Cinnamon

1/2 Cup Certified Gluten Free Oats

1 Tablespoon of Chia Seeds

1 Teaspoon of Brown Sugar

1 Tablespoon of Pumpkin Seeds

What To Do:

Whisk together the pumpkin puree, soy milk, Greek yogurt, and honey. When combined, whisk in the spices, and then add in the oats and chia seeds. Mix very well and cover.

Refrigerate over night, mixing once before bed.

In the morning, top the oats with brown sugar and a dash of cinnamon. Sprinkle on some pumpkin seed and enjoy! I personally like my oats warmed up but some people enjoy eating them cold.

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