Indulgence: S'more Cookies

Nothing says summer like s'mores. Am I right? Or am I right? We love s'mores, but we have one little problem... we don't have a fire pit. It's makes it a little hard to make them the traditional way, and I'm not brave enough to let my kids do it using our gas stove, so these are our next best alternative. :) And though we try to keep things healthy around here, an indulgence every now and again is just fine. Happy 4th of July!

Indulgence: S'more Cookies
24 SERVINGS 
PREP: 12 minutes           COOK: 12 minutes            READY IN: 24 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 heaping cup of mini marshmallows
• 1-2 packages graham crackers, broken into squares (I used 24 squares, but how many squares you use will ultimately depend how much dough you put on top of them)
• 3 regular sized Hershey’s bars, broken into single squares

DIRECTIONS

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1. Mix together the butter, brown sugar, and sugar together until nice and creamy.
2. Add in the eggs, one a a time. 
3. Once mixed, add the vanilla. Mix.
4. Add the baking soda, sea salt, and flour. Mix together.
5. With a large spoon, or spatula, mix-in the chocolate chips and marshmallows.
6. Chill the dough for one hour in the refrigerator.
7. Preheat the oven to 375º.
8. One a cookie sheet, lined with parchment paper, lay out the graham crackers, side by side. (For step by step pictures, click here).
9. On top of each graham cracker, place a tablespoon of dough on top. (I used my regular sized cookie scoop and it worked great).
10. Bake the cookies for 5-6 minutes, add the Hershey bar to each graham cracker cookie and bake for another 5-7 minutes. Let the cookies cool completely (I threw them in the freezer for about 20 minutes) and cut them with a sharp knife.

Enjoy!
Recipe from The Girl Who Ate Everything.

Skinny Strawberry Rhubarb Crisp

Every spring, my mother would whip up a rhubarb crisp so I'm somehow conditioned to want to do the same everytime I see rhubarb show up in the market. :) Fun fact on this crisp, though... my mom brought me rhubarb fresh from her garden all the way from Nebraska. I'm so spoiled and there's nothing better than garden fresh food. I really wish I would have the patience for my own garden, but I'm working on it. This year, we planted 8 plants (a mixture of tomatoes and zucchini). If they fair well, I'll consider growing my garden space next year. Until then, I'll support the local farmers. Someone has to do it, right? :) Anyways, this is a nice and sweet treat that tastes delicious and doesn't cost you too much in calories.

Skinny Strawberry Rhubarb Crisp
12 SERVINGS 
PREP: 25 minutes           COOK: 55-60 minutes            READY IN: 1 hour 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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STRAWBERRY-RHUBARB FILLING

• 1 pound strawberries, hulled and cubed
• 1 pound rhubarb (about 5 stalks), cut into bit-sized pieces
• 1/3 cup honey
• 3 tablespoons cornstarch
• 1 teaspoon vanilla

CRISP TOPPING:

• 4 tablespoons butter, melted
• 3/4 cup old-fashioned oats
• 3/4 cup white-whole wheat flour (I used King Arthur's)
• 1/3 cup brown sugar
• 1/4 teaspoon fine grain sea salt
• 3 tablespoons plain greek yogurt

DIRECTIONS

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1. In a 9x9 pan, mix together the ingredients for the strawberry-rhubarb filling (strawberries, rhubarb, honey, cornstarch and vanilla).
2. In a medium sized bowl, mix together the crisp topping ingredients (butter, oats, flour, brown sugar, salt and yogurt). 
3. Crumble the crisp topping mixture on top of the strawberry-rhubarb filling.
4. Bake for about 55-60 minutes, or until baked completely. Serve with a dollop of cool whip, or greek yogurt.

NUTRITION FACTS

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    1 serving    123 calories   .8g fat   28g carbs    2.5g protein    14.4g sugar   

Enjoy!
Recipe from COOKIE + kate

Indulgence Moment: Pumpkin Spice Cookies

I sure hope nobody's tired of my pumpkin spice obsession quite yet, because I'm not done (almost, but not quite!) I just can't move onto the next season's ingredient (watch out cranberries, here I come!) before I leave you with one more amazing bit of pumpkin spice goodness. Funny thing about these is they are all about the pumpkin spice - no pumpkin at all, just the spice. Which, I'll admit, is fine by me. I mean, I like pumpkin cookies just as much as the next pumpkin-lover, but adding pumpkin to cookies does end up making them into little pumpkin cakes that are fluffy and cake-like rather than chewy and cookie-like. These little guys are great, because by leaving out the pumpkin and being very generous with the pumpkin spice, you get a fantastic cookie-like cookie packed with all that spicy pumpkin flavor that it's really all about anyway.

I made these smaller than the traditional cookie - kind of like little two-bite cookies. This made them very shareable (and I like how eating small things makes them feel like they go that much further!) But, they would make perfectly lovely cookies of "typical" size as well. However you bake them up, I know you'll love this final (I think) salute to pumpkin!

Pumpkin Spice Cookies
3 1/2-4 dozen bite-size cookies (or about 1 1/2 dozen regular sized cookies)  
PREP: 15 minutes (+3 hours to refrigerate dough)     COOK: 8 minutes            READY IN: 3 1/2 hours (with chilling dough)

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1/2 cup butter, softened (I use salted - if using unsalted you may want to add a pinch of salt to taste)
• 3/4 cup brown sugar
• 1 egg
• 1/4 cup honey
• 2 tablespoons pumpkin pie spice (you could reduce the spice slightly if you prefer less, but I went all the way and it was heavenly!)
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda

DIRECTIONS

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1. In a medium-sized bowl, cream together butter, sugar, and egg until the dough is light and fluffy (5-7 minutes with an electric or hand mixer).
2. Add the honey, pumpkin pie spice, and vanilla. Mix, scraping the sides of the bowl, until smooth.
3. Add flour, cornstarch, and baking soda. Mix until just combined.
4. Cover and refrigerate dough for at least 3 hours (or up to 5 days). 
5. Once the dough is chilled, form heaping teaspoons of dough into balls and place on a baking sheet, spacing them 2 inches apart and flattening each ball just slightly. Place into an oven preheated to 350ºF and bake for 8-10 minutes. 
6. Let cookies cool 5 minutes, then remove from baking sheet. 

NUTRITION FACTS

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    2 mini cookies   106 calories   4.2 g fat   16 g carbs    1.4 g protein    7.4 g sugar   

Enjoy!
Recipe adapted from Averie Cooks.

Recipe Refresh: Apple Streusel

Is it just me, or are apples far more addicting this year than in years past? I feel like I can't go a single day without craving one - which I guess is good because they keep the doctor away, right?? And now that we've tried this apple streusel - I think it may just become a new staple recipe at our house. We had it for our Halloween night treat and it was a hit! So simple to make and a great healthy alternative to so many other apple desserts out there.

Apple Streusel
6 SERVINGS 
PREP: 5 minutes           COOK: 30 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 6 apples, cut in half with seeds and core scooped out (a melon baller does a great job)
• 1/4 cup butter, melted
• 1/2 cup oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• Pinch of salt

DIRECTIONS

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1. Preheat oven to 350ºF.
2. Mix together melted butter, oats, flour, brown sugar, cinnamon, and salt in medium bowl. 
3. Scoop mixture onto halved apples, packing securely.
4. Spread evenly onto baking sheet. Bake for 30 minutes, or until apples begin to swell.

NUTRITION FACTS

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    1 apple    178 calories   8.2 g fat   24.7 g carbs    2.1 g protein    11.8 g sugar   

Original Recipe: Betty Crocker Apple Crisp	Refresh Recipe: Apple Streusel
4 medium tart cooking apples  3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup old-fashioned oats 1/3 cup butter or margarine 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream	6 medium apples 1/4 cup butter or margarine 1/2 cup old-fashioned oats 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon ground cinnamon Pinch of salt
320 calories per serving	178 calories per serving
11 g fat, 52 g carbs, 2 g protein, 36 g sugar	8.2 g fat, 24.7 g carbs, 2.1 g protein, 11.8 g sugar

Enjoy!
Recipe from Cooking Outside the Box.

Recipe Refresh: Almond Pumpkin Squares

As summer is coming to an end, I'm preparing myself for the fall weather. What better way to prepare than with a little pumpkin dessert? My original recipe is anything but healthy, so I decided to try and substitute with some healthier ingredients. These turned out great and even won the husband's stamp of approval!

Recipe Refresh: Almond Pumpkin Squares
12 SERVINGS 
PREP: 15 minutes           COOK: 50 minutes            READY IN: 50-60 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 cup almond flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 4 tablespoons honey
• 1/4 cup butter
• 1 pound pumpkin puree
• 1 cup fat free milk
• 2 eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 cup slivered almonds

DIRECTIONS

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1. Mix flour, oats, 1/4 cup brown sugar, 2 tablespoon honey, and 1/4 cup butter in a bowl until well combined. Press in 9x13 pan to make a thin layer. Bake at 350º for 15 minutes.  
2. While the crust is baking mix pumpkin, milk, eggs, sugar, salt, cinnamon, and ground cloves. Pour over the baked crust. Bake for another 20 minutes at 350º.
3. For the topping, mix your sliced almonds, 1/4 cup brown sugar, and 2 tablespoons honey. Spread over the pumpkin filling and bake for another 15-20 minutes at 350º.
4. Once squares are done cooking and have cooled, serve with whipped topping.

NUTRITION FACTS

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    1 serving    229 calories   10g fat   33g carbs    4.7g protein    26.9g sugar   

Original Recipe	Refresh Recipe
1 cup brown sugar	1/2 cup brown sugar plus 2 tablespoons honey
1 cup granulated sugar	3/4 cup granulated sugar

Healthy Tip:

Looking for ways to substitute ingredients? Try these sites:
-The Gracious Pantry: Clean Eating Recipe Substitutions
-Mayo Clinic: Healthy Recipes

Enjoy!

Baked Berry Oatmeal

This breakfast dish is a huge crowd pleaser and will leave your guests singing your praises until they leave. You can add just about any toppings you like on your traditional oatmeal and it turns out with little effort. And with a little cinnamon, it makes your kitchen smell yummy too. We like to make this over the weekend and the leftovers make a great reheat in the microwave for busy weekday mornings.

Baked Berry Oatmeal
12 SERVINGS 
PREP: 15 minutes           COOK: 35-40 minutes            READY IN: 50-55 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 cups rolled oats
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Dash sea salt
• 1/2 cup strawberries
• 1/2 cup blueberries
• 1/2 cup white chocolate chips
• 2 cups milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

DIRECTIONS

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1. Preheat oven to 375º and spray an 9" x 13" baking pan.
2. In a large bowl, mix the oats, sugar, baking powder, cinnamon, sea salt, half of the berries, and half of the white chocolate chips. Pour mixture into the baking pan.
3. Place the remaining berries and chocolate chips on top of the oatmeal as well as the cut up banana.
4. In another bowl, wisk together the milk, egg, butter and vanilla extract. Pour this mixture on top of the oatmeal.
5. Gently shake the baking pan to make sure the milk mixture is spread throughout the dish.
6. Bake for 35-40 minutes, until the top of the oatmeal is golden brown and the milk mixture has set.

NUTRITION FACTS

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    1/2 cup serving    174 calories   7.3g fat   23.3g carbs    4.3g protein    12.5g sugar   

For variations of this dish, try substituting any berries you have on hand, nuts, regular chocolate chips, etc. The options are endless! Enjoy!

Recipe adapted from Annie's Eats.