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S’mores Cookies



These cookies are just as perfect as they sound. The best combination of an old fashioned chocolate chip cookie mixed with a summer classic, campfire s’more!

Just start by whipping up the cookie dough and throwing it in the fridge or freezer until it hardens up (depending on your patience level).


Next line a cookie tray with parchment paper and throw on your grahm crackers in neat rows.


Spoon out about a tablespoon of cookie dough on each grahm cracker and place them in the oven for about five minutes until they’re partially cooked. Then (optional) remove them and add on some extra chocolate by putting pieces of a Hershey’s bar or any other chocolate bar of your choice! Throw them back in the oven.


Et voila! Perfection!


Bring them to the next backyard BBQ, camping trip or bonfire and they’ll be gone in no time, trust me!


Yields about 3 dozen


  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • (optional) 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares


  1. In a medium bowl, combine the flour, baking soda, sea salt and cinnamon. Set aside.
  2. In a Kitchen Aid/electric mixer, cream together butter, white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. I only had the large marshmellow so I simply cut them into quarters and it worked perfectly. Chill the dough in refrigerator for 1 hour to overnight (I just threw it in the freezer for about 20 minutes and it worked fine).
  5. Preheat the oven to 375 degrees. Line cookie trays with parchment paper.
  6. Lay out graham crackers side by side on the pans as close as possible, adding or removing graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. (But watch out for the grahm crackers can easily burn and leave the cookies underdone)
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
  8. Bake for 5 minutes then (optional) remove from oven to press Hershey’s bar (or bar of choice) pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. Bake until the edges start to become golden brown. Move them to a cooling rack when done. For clean cutting make sure cookies are completely cool and cut with a sharp knife. (I ended up not needing to cut mine seeing as the dough didn’t spill off of the grahm crackers.

Honey Lavender Cupcakes

I love using lavender in baking, it really adds a unique, almost elegant sort of flavor to the recipe.

Start by preheating the oven to 350 degrees F and lining your muffin tins (it makes about 16 muffins).


To start, grab a medium bowl and combine flour, baking powder, lavender, and salt.



I chopped up the lavender buds just to make them a little finer. This allows them to fully combine with the mixture.


Next, grab your Kitchen Aid or electric mixer and beat together the butter, sugar, honey, and vanilla until combined. Add the eggs, beating them well after each.


Alternate between adding the flour mixture and the milk to the butter mixture, beating on low after each addition until everything is well combined


This step is optional, but I added some red and blue food colouring (or go with purple if you have it). I poured a few drops of each while mixing until I achieved the desired shade of purple. Then just spoon the batter into your lined muffin trays, pop them in the oven and voila!


Let them cool off completely before icing!



1/2 cup butter room temp
2 eggs
1 3/4 cups  flour (I used oat barley rye)
1 1/2 teaspoons baking powder
2-3 teaspoons dried lavender, finely chopped
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup almond milk (or any other milk)

8 ounces  cream cheese
2 tablespoons butter
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar


Preheat oven to 350 degrees F.

In a medium bowl combine flour, baking powder, lavender, and salt. Set aside. In a mixing bowl or Kitchen Aid mixer, beat butter for  about 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add  the eggs, beating well after each addition. Alternate between adding the flour mixture and the milk to butter mixture, beating on low speed after each addition until everything is well combined. Fill each muffin tin halfway with batter bake for 16 to 18 minutes or until a toothpick comes out clean. Let cool before removing cupcakes from muffin tins. Cool completely on wire racks.

In large mixing bowl beat cream cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add the powdered sugar one cup at a time, beating well. Let cool before icing.