This morning was an absolute blast! To see our segment and how to make these live you can see our clip on our channel by clicking here! 

I was invited on AZ-TV 7's morning show, The Arizona Daily Mix, to present a recipe for #NationalChocolateLoversMonth, so along with Wholly Wholesome we whipped up these easy, family friendly and wholesome S'Mores Pie Pops just in time for Valentine's Day. 

The set environment was really fun and even Grey and Doug got to tag along and hang in the green room to watch all of the action. Brad Perry was super sweet and the segment aired at 8:45 on channel 7 in AZ. 

In honor of National Chocolate Lover's Month these S'mores Pie Pops are kid-friendly, vegan, gluten-free and DE-LICIOUS. 

My easy recipe is below, along with where you can get Wholly Wholesome ready-to-bake products as well as Blissfully Better Chocolate, a low glycemic chocolate sweetened only with coconut nectar! 

Ingredients

• 1 Package of Wholly Wholesome Pie Crust
• 1 C. mini marshmallows
• 4 oz. vegan chocolate or Blissfully Better low-glycemic chocolate
• 1 egg white (omit if vegan or egg allergy)
• 1/8 C. sugar for sprinkling
• 1/2 C. GF flour for dusting surface
• Avocado Oil (for your baking sheet)
• Vegan chocolate sauce to drizzle (optional)
• 4 Cake Pop Sticks

Directions

• Preheat oven to 375 degrees and lightly grease your baking sheet with avocado oil.
• Transfer your thawed pie crusts (use both in the package) to a well floured surface and roll out. 
• Using a rectangle cookie cutter or with a knife, cut 4 rectangles, gather scraps, roll out once more and cut 4 more rectangles.
• Lay out your first four rectangles and place a cake pop stick about half the way up. 
• Layer the centers of the rectangle with chopped chocolate and mini marshmallows.
• Place your additional 4 rectangles a top your stuffed pops, press down edges and seal lightly with a fork. 
• If your fork sticks, you can use a little avocado oil on your fork to keep it from sticking in your pie crust. 
• (Optional) Brush with an egg wash to give it a golden top and sprinkle with organic sugar or coconut sugar. 
• Bake for 12-15 minutes or until golden brown.
• Wait to cool COMPLETELY before transferring on cake pop sticks to a container or serving tray or your stick will come out. 
• Enjoy with chocolate drizzle! 

You can find more Wholly Wholesome goodness at www.WhollyWholesome.com. 

Blissfully Better Chocolate can be located through Blissfully Better.com. 

What chocolate treats are YOU celebrating with this month?

For those of you that have been following the blog for a while know I like to make a celebration out of Grey's half birthday. (Ok, I really love the opportunity to make a celebration out of anything) but half-birthdays have just been a special thing since my little babe hit his first half-bday milestone at just six months old. 

Each year we bake cupcakes and just talk about his year so far and I always write an open letter to my sweet little guy. You can read this years, as he turns 3 and a half, here, as well as reflect back on our previous celebrations. 

As I said in that post, I would share a recipe for gluten free lemon cupcakes that you all could whip up, that is allergen friendly and toddler approved. We Disney-fied it a bit for fun! 

DIrections

Lemon Cupcakes

• 1 1/2 c. gluten-free flour 
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1/2 teaspoon salt
• 1/2 c. softened vegan butter
• 1 cup coconut or date sugar 
• 2 TBSP. lemon zest
• 2 eggs
• 1 tsp. vanilla extract
• 1/4 c. vegan sour cream (Follow Your Heart is soy free!)
• 3 TBSP. dairy-free milk
• 3 TBSP. lemon juice from a fresh lemon

Vegan Buttercream

• 3/4 cup softened vegan butter
• 1/4 teaspoon sea salt
• 3 - 3 1/2 cups powdered sugar (Trader Joes is corn-free!)

Directions 

Lemon Cupcakes

• Preheat the oven to 350F degrees.
• Line a muffin pan with parchment cup liners. 
• In a medium bowl whisk together the flour, baking soda, cream of tartar and salt.
• In a standing mixer bowl, or in a large bowl with a handheld, beat the butter, sugar and lemon zest until fluffy. 
• Add in eggs and vanilla. Beat until mixed. 
• In a small bowl whisk together the sour cream, milk substiture and lemon juice. 
• Add 1/2 of your flour mixture into the butter mixture, followed by 1/2 of the sour cream mixture. Make sure to scrape the sides of your bowl as needed. Repeat the process once more.
• Spoon the batter into the prepared muffin pan, filling each liner about 3/4. 
• Bake for 17-19 minutes or until your toothpick comes out clean.

The Frosting

• In a large bowl beat the butter until light and airy.  
• Add in your salt. 
• Add in 2 cups of powdered sugar and mix. 
• Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired consistency. 
• Transfer the frosting to a piping bag with a large tip and frost in a dollop as shown above.

Do you have a favorite cupcake flavor? Grey's changes daily, but such is the life of a three year old. 

Do you do anything special for half-birthdays in your home?