It's S'more Season!!! This is something I've just made up, so technically any month will do, but August seems rather appropriate. We're entering the time of year where summer starts to fade (not yet though), and so the amount of camping trips and outdoor bonfires hike on upward. I made an insane amount of s'mores the month before I went off to college; my high school friends and I would drive out to camp off Route 7 in Virginia, where we could stay up as late as we wanted and come home well after the sun rose. We simultaneously felt very young and very grown up.
Our s'mores mostly consisted of the traditional honey graham cracker, Hershey's chocolate bar, and large marshmallow, though we would occasionally get crafty and sub out the grahams for two Keebler Elf Fudge Striped Cookies. They were amazing, and perfect for the last moments of freedom before we all bounced off to our respective universities.
Wes and Dylan might not be heading to college, but they are well on their way to kindergarden and the 3rd grade! S'mores were definitely in order.
Their mom, Cathy, is gluten and dairy free, and so her treats tend to be a bit harder to find recipes for. Luckily, Food 52 offers an amazing recipe for gluten-free blondies. We made two versions: one with chocolate chunks and marshmallows (so not REALLY all the way dairy free...) and one with dried blueberries and dried cranberries. I"m sure they would work well with a variety of other dried fruits/chocolates/nuts as well, but the point is: they were YUMMY.
I also love love love getting this little guy in the kitchen. He spent all morning in his hockey gear, and then promptly swapped into an apron. (Even at five, the process is oh-so-important!) I fed him pieces of chocolate as he stirred, and fell all the more in love.
S'mores Gluten and Dairy Free Blondies
Inspired by Food 52 Blondie Recipe
1 cup coconut oil or buttery substitute, melted
2 cups light brown sugar
2 tablespoons vanilla
1 1/2 cup almond flour
1/2 cup coconut flour
1/4 tsp salt
1/2 cup chocolate chunks (or carob chips, to keep dairy-free)
1/2 cup marshmallows
Preheat the oven to 350 and prepare a 9x13 pan with parchment or foil. If using foil, be sure to grease. Let the eggs and oil/fat reach room temp before using.
Mix the butter and brown sugar with a whisk until they reach a caramel-y color and smooth consistency. Add the eggs one at a time, thoroughly incorporating as you go. Add the vanilla and stir.
Blend the flours together and stir in. Once combined, add the desired mix-ins and fold into the batter. Once everything is evenly distributed, spread the batter into the prepared pan, and bake for 30-40 minutes, or until the tops are a golden brown.
Let cool in pans, and then place in the fridge before cutting into squares.
P.S. my awesome friend Maddie is unleashing her self-written music and it's beautiful! I'm really proud of her.