I love this time of year with all the parties and fun activities that surround the holidays — Christmas Caroling, Holiday Boat Parades, taking a ride or walk to see the Christmas lights and decorations. Sometimes you just need a quick little snack to take on-the-go.
This Winter Trail Mix recipe is super quick and easy. You can literally whip it together in a minute. The trail mix is not too sweet and not too salty and loaded with the wonderful flavors of the season. It’s perfect for snacking or it makes a fabulous party nibble that both kids and adults will love.
How easy is that? It does not get any easier, right? Yes, you will thank me. This is so yummy and packed with the delicious flavors of cashews, almonds, pecans, cranberries, cinnamon, and even some chocolate.
This Winter Trail Mix recipe is great not just during the holidays but all year long. Use it as a party snack or take it on-the-go.
from: Life With Lorelai
1 Cup - Roasted Salted Whole Cashews
1 Cup - Cinnamon Roasted Almonds
1 Cup - Candied Pecans
1 Cup - Dried Cranberries
1 Cup - Semi-Sweet Chocolate Chips
1 Cup - Mini Marshmallows
In a large bowl, add all the above ingredients.
Mix until well blended.
Oriental Trading has the cutest Buffalo Plaid line available right now. I like to package my Winter Trail Mix in these adorable Buffalo Plaid Snack Bowls with Lids. They are so festive and fun for those holiday outings. Take thermoses or stop and pick-up a couple boxes of coffee or hot cocoa and fill up your Buffalo Plaid insulated coffee cups with lids. It is a perfect treat combo.
Turn a traditional summer treat into a cookie you can’t resist with this S’mores Cookies Recipe! These were a big hit at our mini family reunion a couple of weeks ago.
S’mores Cookies Recipe
You know you’ll want s’more…
A couple weeks ago, Luke’s cousin and his family drove down from Idaho for a visit, and of course, Disneyland. Will has two kids, 7 and 4. It was so much fun meeting Will and his family, and listening to the remembered stories they shared. Luke hadn’t seen his cousin, Will, in decades.
In fact, the last Luke and his brother had spent time with Will was a road trip, when Will was 12-years-old. They were all heading to Luke’s aunt’s house (Will’s grandma). It was the typical kids stuff on the trip–the picky eater stopping at dive diners on the road, and having to be convinced it was the only food for miles and miles. The highlight of the trip was when Luke and his older brother let Will drive on the open roads of Kansas, with a promise of silence. Of course, the first thing out of Will’s mouth when they arrived… “They let me DRIVE!”
There were loads of laughs and plenty of great food. All us local family’s brought tasty dishes. I took my Spinach, Strawberry & Pine Nuts Salad with Strawberry-Jalapeño Vinaigrette, and I was also in charge of cookies. My thoughts turned to the flavors of summer, bright refreshing citrus and one of my childhood favorites, S’mores. (My sister and I used to stick a marshmallow on the end of a fork and toast it over the electric stovetop burner, to make these yummy treats at home. Mmm…so good. LOL)
I decided to make Lemon Ricotta Cookies, S’mores Cookies, and good old-fashioned Chocolate Chip Cookies. Nobody could walk by the cookie display without grabbing at least one, if not more.
Today, I’m sharing my recipe for S’mores Cookies. I know you will love them, because one isn’t enough!
Grind or Crush Graham Crackers into fine crumbs. (Start with one package, 8 rectangles. You may need a few more).
Unwrap and / or break Chocolate Candies, if needed.
In a bowl, add Flour, Baking Powder, Baking Soda, and Salt. Whisk to mix well.
In a large bowl, or stand mixer, cream softened Butter, Granulated Sugar, and Brown Sugar.
Add 3/4 Cup fine Graham Cracker crumbs, mix well.
Crack Eggs open and add one at a time, stirring slightly after each.
Pour in Vanilla Extract, and mix.
Add Flour mixture a little at a time, and mix until combined.
Spoon out about 1-1/2 to 2 Tablespoons of dough. Roll into a ball.
Roll the dough ball in the remaining graham cracker crumbs, until lightly coated.
Place coated cookie dough on prepared baking sheet, 1 to 1-1/2 inches apart.
Bake ONE sheet at a time!
Bake for 8-10 minutes, until cookies are just starting to crack a bit. They should still be soft.
While the cookies are baking, cut Marshmallows in half using kitchen shears. You will need one half per cookie.
When cookies come out of the oven, you will need to work fast.
Turn off the oven, and set it to Broil, make sure the oven rack is close, but not too close.
Top each cookie with marshmallow, cut-side down.
Place the marshmallow-topped cookies under the broiler. WATCH carefully. Let the marshmallows toast to golden brown.
Take the cookies out of the oven, and IMMEDIATELY push chocolate candy into the center of the hot toasted marshmallow.
Switch oven back to Bake, and repeat with the next cookie sheet.
Allow cookies to cool, and chocolate candy to set-up again on wire racks.
Will’s 4-year-old daughter, Abigail, LOVED these S’mores Cookies! Luke’s brother snapped this photo after all the kids and their parents returned from spending a little time at the beach. Isn’t it a great shot? He even caught cookie crumbs in Abigail’s teeth. LOL
You’ll want s’more… better grab the Printable Recipe!