Last summer, I drove a few states away with my sister Linda to venture to Swoope, VA for a Farm-to-Consumer fundraising and education at Polyface Farm, owned by Joel Salatin. His self-sustaining farming techniques are adopted by many independent farmers world-wide. We ate some of the most delicious, farm-to-table meals and met an array of paleo, clean-eating, farm-to-consumer proponents including Whole30 co-founder Dallas Hartwig, fitness businessman-turned-farmer Charles Mayfield, paleo expert Robb Wolfe and my favorite brain doc, Dr. Drew Ramsey.
But most importantly, I connected with two fabulous women, my now-favorite Oklahoma Farm-Her Angela, of 413 Farm, and Megan Shepherd, writer and journalist. Megan is now writing for Delish.Com so in true Berkeley fashion, when I spotted one of her first videos for a S’Mores Cookie Cup recipe, I knew it would be a perfect In The Kitchen episode.
Wow. Very Good. Very Messy. Very much a BAD idea with two pre-schoolers. Especially when I have the grand idea of adding coloring Easter Eggs in the same episode.
Chaos. Meltdowns. And that was only Doug!
?
Are they good?
They are chocolate chip cookie cups with more chocolate, graham cracker crumbs and toasted marshmallow fluff. There’s no way they CAN’T be good! Just a warning – the fluff will toast much faster than marshmallows so check them under the broiler after 1 minute!
