Paleo Snickerdoodles

ingredients

• 2 cups almond flour (or meal)
• 1/8 tsp salt
• 1/8 tsp baking soda
• 1 tsp cinnamon
• 1/4 coconut oil (not melted- kind of like softened butter. So if it's hard, let it soften some. If it's melted, throw it in the fridge for a bit)
• 2 tbsp agave

topping:

• 1/2 cup coconut sugar
• 1 tbsp cinnamon

Directions

1. Preheat oven to 350.
2. in a blender, combine flour, soda, salt and cinnamon. 
3. Pulse in the coconut oil and agave.Roll 1 1/2 tbsp scoops into a ball and then roll through the topping. 
4. Put onto a cookie sheet lined with parchment paper and flatten with a cup.
5. Bake 7-9 minutes and let cool. They may not seem done at the end, but they'll firm up. If you REALLY don't think they will, throw them back in for an extra minute. 

S'more Brownies

Ingredients

• 2 cups graham cracker crumbs
• 1 cup milk chocolate chips (I used Hershey’s Mini Kisses.)
• 1 14 oz. can sweetened condensed milk
• miniature marshmallows to cover (about a cup)

Instructions

1. Line a 8″ x 8″ baking pan with parchment and grease the parchment.
2. Preheat oven to 350 degrees.
3. Stir together graham cracker crumbs, chocolate chips, and sweetened condensed milk until well combined.
4. Spread into prepared pan.
5. Bake approximately 30 minutes or until set and golden.
6. Put marshmallows on top of bars and place back in the oven. Turn on the broiler and broil until marshmallows are toasted. Be sure to watch this carefully as you don’t want to burn the marshmallows or catch the parchment on fire.
7. Cool completely in pan before cutting.

S'More Cookies

S'More Cookies

chocolate cake mix 

2 Eggs

1/3 cup oil

1 cup chocolate chips

2 cups miniature marshmallows

2 chocolate bars

Preheat oven to 350 degrees. In a large bowl, stir together cake mix, eggs, and oil until well combined. Mix in the chocolate chips. Using your hands, "smoosh" the marshmallows into the dough, then roll the dough into balls and place them on a cookie sheet. (Yes, "smoosh" is the technical French cooking term.) Then, break off small pieces of a chocolate bar and add a few to the top of each cookie. Bake for 7-10 minutes. Immediately transfer to a cooling rack. Cookies will be really soft when they first come out of the oven, but harden as they cool. Do not over bake.

Brownie Refrigerator Cake

Ingredients: 2 brownie mixes 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Fancy cupcakes

If only I could make these