Frosty S'more Cups

Thanks to us hosting Small Group again, I have a reason to bake! Although, I have to admit that my baking and cooking adventures have continued despite my lacking of posts here. Because of that, I may change my format here a bit. You see, like I said, I've been baking and cooking plenty. But taking pictures...not so much. And updating blogs. Ugh, Don't even remind me.

But back to the S'more cups..delicious. Though billed as a "summer treat" with the crazy weather we have been having, it still feels like it's summer around here despite that we are almost into October. So these were still the perfect, frosty treat that makes the memories of summer linger, just a little bit longer. One note: I didn't have a mini cheesecake pan so I opted to use muffin cups/wrappers instead. It still worked out great though for the next time, I may just look for a specialized tin, just for the sake of it :o)

Frosty S'more Cups
by EasyBaked

INGREDIENTS:

• 18 graham cracker squares (9 sheets or about 1 1/2 cups)
• 1/3 c. butter
• 1/2 c. milk chocolate chips
• 1/4 c. whipping cream
• 2 c. mini marshmallows
• 1 1/2 c. cold milk
• 1 box (4 servings, 3.9 oz)instant chocolate pudding
• 1 (8 oz) container of Cool Whip (thawed in fridge)
• 1/4 c. mini chocolate chips (as topping)

DIRECTIONS

• Crush graham crackers into fine crumbs.
• Melt butter and add to graham crackers, mixing until well combined to make crust.
• Prepare pan by placing disks into the bottom of each cup.
• Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
• Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
• Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
• Divide Marshmallows among cups.
  Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping). 
• Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the marshmallows so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!) 
• Use a knife to smooth the tops level with the top of the pan. 
• Freeze for at least a couple of hours. 
• Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that s’mores cup by its crust.  Remove the disk from the bottom and you are ready to add topping.  
• For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I sprinkled the remaining crust and mini chocolate chips on top. 
• Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.
   

Apple Dumplings

When fall is in the air, the oven begs to be used. Which is especially good when you have a fridge full of some of autumn's finest..apples!

Lucky me, we've always have a willing bunch of taste testers in our small group. And this recipe was calling from Pinterest, the fridge, the oven....I was sold. And so was everyone else. Definitely a keeper in my book. The only "problem" is that you need ramekins for every serving. Not that I am ever searching for a reason to buy kitchen utensils... :o)

Apple Dumplings
recipe by Midwest Living

• 5 medium cooking apples, peeled and sliced (5 cups)
• 3/4 cup apple cider or apple juice
• 1/2 cup dark-colored corn syrup
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/4 cup butter or margarine, melted
• 2 tablespoons cornstarch
• 1 recipe Pastry for Double-Crust Pie

Directions

1. In a saucepan, combine the apples and apple cider. Bring to boiling. Reduce heat and simmer, covered, for 5 to 7 minutes or until just tender.
2. Stir in the corn syrup, sugar, cinnamon, and vanilla. Combine the melted butter or margarine and the cornstarch. Stir into mixture in saucepan.
3. Cook and stir the mixture over medium-high heat until thickened and bubbly. Remove from heat.
4. Prepare pastry. Roll out 2/3 of the pastry to form a 15-inch square. Cut into four 7-inch circles. Ease pastry circles into four 10-ounce custard cups or baking dishes. Do not trim edges. Roll out remaining pastry to an 11-inch square. Cut into four 5-inch circles for top crusts.
5. Fill each pastry-lined dish with 1/4 of the hot apple mixture. Top with remaining crust, cutting slits for steam to escape. Fold extra pastry under bottom crust and seal. Flute edges.
6. Bake in a 375 degree F oven for 35 to 40 minutes or until crusts are golden. Cool slightly on wire rack. Serve the dumplings warm. Makes 4 servings.