Canada Day is extra special for us this year. Of course, Canada is turning 150 years old, and my little man Max turned 1 year old a couple of days ago! We’re heading up to our family cabin to celebrate in true Canadian style! The cabin is amazing, tucked on the shore of gorgeous Sulphurous Lake and away from the hustle and bustle.
We wake up to the sound of birds chirping and squirrels scurrying around and go to sleep under a sky full of stars and the sound of the loons singing across the moonlit water. I know I sound super sentimental but it truly is that special. There are a few ‘sometimes foods’ that we reserve for the cabin, and s’mores are absolutely on that list!
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Awhile back I was on a mission to make my own graham crackers, and after a few failed attempts came up with these beauties. Of course, even a dietitian can’t resist a s’more around a campfire, and made with these homemade graham crackers, they are out of this world and worth the splurge! I originally posted the recipe on the Bonjour Bliss blog, you should check it out! My friend Roxanne (the author of the blog), sent me these UH-MAZING dinosaur cookie cutters when Max was born, and I spent weeks scratching my head in my sleep-deprived state trying to figure out what I was going to make with them.
These were a HIT and since Charlie is begging for them as we head up to the cabin, I thought now would be a good time to share the love here as well for all of you who are headed out camping or to a cabin too!
We buy the best chocolate we can find to sandwich between these delicous lightly spiced cookies. Now, you can make the cookies into squares but where is the fun in that? These are great to keep on hand for a homemade treat as well and are so much fun to make with the kids! Time in the kitchen with the kids is so precious.
Wishing you all the BEST long weekend if you’re celebrating Canada Day (and cheers to our friends down south who will be celebrating Independence Day shortly after!).
Makes approximately 20 cookies
- 2 c. whole wheat flour
- 1 c. all-purpose flour
- 1 c. brown sugar
- 2 tsp. cinnamon
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 c. cold butter, cut into 1/2” chunks
- 2 tsp. vanilla
- 2 Tbsp. honey
- 1/3 c. milk
- In a food processor combine the flours, brown sugar, cinnamon, salt, baking soda and baking powder. Pulse to combine. Add the butter, vanilla, honey and milk and pulse until the dough sticks together and is completely combined.
- Divide the dough into two pieces, pat together, and wrap in plastic wrap.Refrigerate for at least 2 hours.
- Remove the dough from the fridge and pre-heat the oven to 350F. On a well-floured surface roll out the dough to ¼” thickness and cut into your dinosaur shapes with your cookie cutter (or other desired shape), cutting the cookies as close together as possible (you will want to press the cookie stamp into the under side of half of the cookies by flipping them over on the parchment then stamping the other side if you want that effect so that the sandwich has the stamp on both sides). Place on a baking sheet lined with parchment paper and bake for approximately 10 minutes, until the cookies are golden brown on the edges.
- Remove the cookies from the oven, allow to cool, and place on a cooling rack using a metal spatula. Repeat with the remaining dough. (note, don’t re-roll the scraps more than once as you will be left with a tough crumbly cookie).
- Sandwich a toasted marshmallow and a chunk of chocolate between two cookies and eat!