s'mores cookies

from: the girl who ate everything

| ingredients|

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

| method |

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

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layered southern style biscuits

from: little figgy food

| ingredients |

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 cup (1 stick; 8 tablespoons) unsalted butter

• 1 cup buttermilk

| method |

1. Place the butter in freezer for 10-15 minutes.

2. Preheat oven to 450°F.

3. In a large bowl, add flour, baking powder, and salt, mix well.

4. Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).

5. Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.

6. Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).

7. Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.

8. Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.

9. Best served same days as baked.