Grown Up S’Mores

Grown Up S’Mores!

Cookies (your preferred variety) or Graham Crackers (more traditional)
Marshmallow Creme
Nocciolota Organic Hazelnut Spread

I made these using soft sugar cookies. They would be delicious on almost any kind of cookie.

I won’t give nutritional data (for a couple reasons.) The number will widely vary based on the cookie or cracker you choose, and if you make them open face (like I did) or put a second cooking on top. The numbers will also vary based on how much marshmallow creme and Nocciolata you use. And lastly, sometimes, you just don’t want to know the numbers.

This dessert was absolutely delicious. The Nocciolatta (a more refined version of Nutella) added a wonderful chocolate-hazelnut flavor. Nocciolata has a slightly stronger hazelnut presence, and is smoother, and slightly thinner than Nutella.

Thanks to Kara McKena for sending me this delicious food to sample!

Blueberry Cookies

Blueberry Cookies
Serves 48

Tammy found this recipe in Pinterest and made them this morning after breakfast.

1 cup Splenda or Stevia *
16 ounces (by weight) non-fat Greek yogurt (plain, vanilla or lemon)
1 egg, beaten
1 teaspoon vanilla extract
2 cups flour
2 teaspoon baking powder
1 cup fresh blueberries, washed.

  1. Preheat oven to 375F.
  2. Grease cookie sheets.
  3. Mix the first four ingredients by hand in a medium bowl.
  4. Whisk together the flour and baking powder in a large bowl.
  5. Fold the wet ingredients into the dry ingredients.
  6. When fully mixed, gently fold in the blueberries.
    We made the batter in our vintage Fire King “Cinderella” bowl. 
    We use vintage cookware as much as possible. It makes the food taste better!  🙂
  7. Drop by teaspoonful onto baking sheet.
  8. Bake for 10 minutes or until the edges begin to brown.
  9. Let cool on the sheet for 2 minutes, then remove to a cooling rack to finish cooling.
  10. Enjoy!
Nutritional data (per cookie):
Calories:       29
Fat:             0.2g
Sat fat:           0g
Chol:        4.4mg
Sodium:  25.4mg
Carbs:         5.1g
Fiber:          0.6g
Protein:       1.8g
These cookies are light and soft, and really tasty. 
* If you prefer to not use non-sugar sweeteners, you can certainly replace the Splenda or Stevia with granulated sugar. That will add 14 calories per cookie and 4g of sugars per cookie. 

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies
Makes about 48 cookies

1 cup peanut butter
3/4 cup packed brown sugar
1 large egg
3/4 teaspoon baking soda

  1. Preheat oven to 350. Live two cookie sheets with parchment paper.
  2. Using an electric mixer, combine all ingredients until fully incorporated.
  3. Drop by level teaspoonfuls onto baking sheets, spacing them 1.5 inches apart.
  4. Bake until the cookies are puffed and lightly brown, about 8-10 minutes.
  5. Let cook on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Nutritional data (per cookie):
Calories:        33
Fat:                 2g
Sat fat:            0g
Chol:              3mg
Sodium:        35mg
Carbs:            3g
Fiber:             0g
Protein:          1g