Not only did I make this light, nutritious & fresh chicken tortilla soup with fresh made seasoned tortilla strips (based off this if you're curious), which was granted rave reviews by spouse & children alike ...
But I also made dessert...And not just any dessert but a brand-new off-the-cuff dessert of my own design. I hereby dub them "S'mores Cookie Cups":
Recently my dear chocoholic hubby was in the mood for skillet cookie, as I was trying to find my favorite recipe I came across several recipes for stuffed cookies that sounded interesting but usually involved peanut butter, a huge NO NO in this house. But the idea kept bouncing around in my head until I came across another recipe claiming to be "s'mores" but had no graham cracker in it. I mean come on! S'mores without graham cracker?! That's got to be sacrilegious or something :-P So I came up with these, kind of a cross between graham cracker crust & chocolate chip cookie dough (w/o the chips) & stuffed with Nutella & marshmallows.
As I mentioned I made these with Nutella but if you're to make them (& you really should because YUM!), I recommend Hershey's Chocolate Spread w/o the hazelnut taste because again that's not really in the classic s'mores flavor profile. But Nutella was on sale & had BOGO coupon so it's what I had on hand ;-). And the ones from the first batch (pictured above) don't have nearly as much marshmallow in them because I wasn't sure how much they could hold. But seriously these are just heavenly & the perfect end to a 'meh' but love filled day - And if you don't believe me, ask the chocoholic in training:
The one MAJOR downsides to these is they are completely, irrevocably, without question not Dillon safe with copious amounts of both dairy & soy :-(. But don't worry he wasn't left out, I pulled some coconut milk ice cream out of the freezer for him & don't think he could've been happier! :-D
S'Mores Cookie Cups (Makes 18 full cupcake size cups):
2 sticks (236g) unsalted butter, half melted half softened
1 C Sugar (I prefer "natural" cane sugar vs refined white sugar)
3/4 C Dark Brown Sugar, packed
2 Large Eggs
2 Cups All-Purpose Flour (again I use the unbleached kind)
1 Sleeve of Graham Crackers, smashed into crumbs
1 tsp salt
1 tsp baking soda
18oz jar of Nutella (or Hershey's)
Preheat oven to 350F, line a cupcake pan with liners - I ended up using 3 different kinds because it didn't have enough to do all the same & found the Reynolds Stay Brite ones to work the best & not stick. Smash a sleeve of graham crackers into crumbs, this is a great job for small children to do - put the crackers in gallon bag & let them "go to town" on it, or you could just send them through the food processor.
Beat butter & both sugars together until smooth, then add eggs one at a time until fully combined. Then mix in the flour, salt & baking soda just until combined. Now it gets slightly tricky because I didn't measure out the crumbs, if I think about it I will next time & update, pour in about 80% of the crumbs & stir until combined. Take a small amount squeeze it into a ball & then flatten out - if it holds its shape & flattens out smoothly then you have enough, if not then add a bit more. For my dough & house humidity levels I ended up using about 95%.
Scoop two spoonfuls (or use a disher) into each liner. I found it easiest to put a little canola oil on your fingers to gently flatten the dough into the bottom & 2/3 up the sides. Then top with a spoonful of chocolate spread & 4-7 mini marshmallows (make a flat layer). Finally take another spoonful of dough, flatten it out & gently press it on top. Bake for 13-15 minutes & enjoy :-)