No S’more Summer

At the beginning of summer, and towards the middle, I am always dreading the colder months ahead. But once the last humid days of August fade away, and the cooler days of September make their way into northern Minnesota, I am actually looking forward to the fall leaves, fall festivities, and of course the fall flavors.

--------------------------------------------------

Even though this past week was short, it sure seemed long! I was glad to have Monday off though. I made a trip up to see my parents and we took off to the Black Bear Casino to go to their great buffet. I honestly adore the all-you-can eat style restaurants—especially when they include peel-and-eat shrimp..yum!

Shrimp, jo-jo potato fries, corn on the cob, grapes, shrimp and scallops mix, steamed carrots, battered cod, beef pot roast.

This weekend, my mom, grandma, and I headed to Little Falls, MN and attended the annual Arts and Crafts Fair. It actually turned out to be decent weather—mid 60’s, slight breeze, and plenty of sunshine. The great fall weather brought out thousands of people looking to find a few homemade treasures; it’s a great place to shop for unique holiday gifts!

Lots of local Minnesota food vendors—and lots of samples of course!!

Loved this personalized bird house—how fun!

An authentic ice cream truck—couldn’t pass this up!

I bought this pretty wire twisted ring—loved how unique it was!

After walking all afternoon, we worked up an appetite and headed to Perkins for dinner. I wanted a protein-packed meal, so decided on the Steak & Eggs combo with a baked potato. I was a little skeptical about how Perkin’s steaks would measure up compared to somewhere like Applebee’s, but I had no complaints—the meal overall was a great choice!

 

I grabbed a double-scoop frozen custard from Culver’s with strawberries and blueberries..I think I like frozen custard better than ice cream!

But back to summertime, there are some things that I just can’t leave behind from the June, July, and August months, one being s’mores. There’s just something about the smooth chocolate and melted marshmallows sandwiched between two crunchy graham crackers that still seems to beckon at me throughout the winter months. But even when you can’t head outside in your sandals to the campfire, you can still create s’mores indoors—how? With this recipe!!

s’mores cookies

Ingredients:

• 2/3 cup shortening
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 1/2 cups all-purpose flour
• 1 package chocolate chips
• 1 cup mini marshmallows, plus extra
• About 3 regular-sized Hershey bars, cut into pieces
• 2 packages graham crackers, broken into squares

 

Directions:

• Preheat oven to 375°F. On an ungreased cookie sheet, lay out 12 large graham cracker squares.

• In a large mixing bowl, cream together shortening and sugars. Add eggs and vanilla and mix until combined.
• In a medium mixing bowl, stir together flour, baking soda, salt, and cinnamon. Add flour mixture slowly to shortening mixture. Mix until combined.
• Add chocolate chips and marshmallows and stir together.
• Form into golf-ball size balls and place on top of graham crackers.

• Bake for 5 minutes, then remove and press Hershey pieces and an extra marshmallow or two on top.

 

 

What are some things you can’t leave behind from the summer months?