****Easy Gingerbread Pumpkin S’mores**** Store bought gingerbread cookies Marshmallows Pumpkin butter (recipe below) The gingerbread cookies I used were on the small side, so I cut the marshmallows in half before sticking them on a metal skewer and toasting them over the stove top burner. Sidenote: Is there anything better than roasting marshmallows indoors in your pajamas? Once they’re charred to perfection, lay out two cookies. Add a smear of pumpkin butter to one half, add a marshmallow to the other half, sandwich together and gobble up that tasty little morsel! ** For an even easier spin, just use ready made pumpkin pie filling instead of making pumpkin butter! Pumpkin Butter 1 can pumpkin puree (15oz) 1 tsp vanilla ½ cup brown sugar ⅓ cup apple juice 1 tsp ground ginger ¼ tsp ground cloves 1 tsp cinnamon ½ tsp nutmeg Mix up all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 30 minutes. Stir frequently. When it thickens up a bit, remove from heat and let it cool. Then it’s time to make pumpkin s’mores – hooray!
Posted on: Sun, 31 Aug 2014 03:05:00 +0000
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