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.
   

Peanut Butter Marshmallow Krispie Topped Brownies

So I have started this thing about making treats for my coworkers periodically and for their birthdays. Hannah's birthday was coming up and she mentioned that she had once saw a brownie topped with a rice krispie treat and that she would LOVE it if I could make them for her birthday.

Well I went searching on the internet but couldn't really find what she was looking for. I know, I know, brownie topped with rice krispie treat, you need a recipe for that? It wasn't that I was needing a recipe necessarily but rather wanted to know if there was any special technique or variation that someone had come up with. More particularly, how do the two concoctions stick together?

After a bit I finally found something that looked promising. Cookie Madness had posted a recipe two years ago for "Peanut Butter Marshmallow Krispie Topped Brownie". I asked Hannah for the go ahead since it was a Chocolate Peanut Butter Rice Krispie mixture and then the plan was set in motion.

So the last shift we worked together for her birthday I brought the brownies/rice krispies. The kids and the staff all sang happy birthday and candles were blown out. And what did Hannah say after the first bite "Oh my Goodness...No words can describe this awesomeness". As far as the kids response, not a single crumb went in the trash though on boy said that there was a little too much peanut butter. I thought they were pretty tasty too with that rich chocolately peanut butter marshmellowey taste. Plus, there were pretty easy to put together as well. Definitely something you could make for a family reunion, party, or whatever

Peanut Butter Marshmallow Krispie Topped Brownies
Cookie Madness


1 box (18.3 to 21 oz) brownie mix plus eggs & oil (or whatever box calls for)
4 cups marshmallows (small ones)
1 1/3 cup semi-sweet chocolate chips
1 cup creamy peanut butter – regular type
3 tablespoons butter
2 cups crispy rice cereal

• Preheat oven to temperature directed on brownie package (mine said 350 degrees F.).
• Line the pan with non-stick foil (I use “Release” foil). Parchment should work too.
• Prepare brownies using amount of oil, eggs, water called for on box. Two minutes before they are supposed to be done, pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 2 minutes to soften marshmallows. Remove from oven and spread soft marshmallows over top of brownies. Let cool completely on a wire rack.
  
  
• Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixtue is smooth.
  
  
  Add cereal and stir to coat. 
  
  Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible. Things will look gooey at this point, so don’t even think about cutting. Put the brownies in the refrigerator for a few hours to chill.
  
  
  
• Lift from pan and score into squares (about 16 or 20).
  
  
  

S'mores Stuffed Brownies

First of all, brownies AND s'mores? Can you get much better than that? Also, can I mention that while I am writing this blog post, Brad is just inches away from me doing one armed side crunches and other crazy gymnast workouts while I am drooling over these brownies? Yeah, I'm feeling a bit guilty, but not enough to keep from sharing this with you!

There are few food blogs out there that I am subscribed too and every so often, one of these creations catches my eye. A couple weeks ago I came across this beauty over at Picky Palate. S'mores. Stuffed. Brownies. The name in itself intrigued me and then her pictures tempted me even further. I just had to try it!

Let me take you back to June 9th. It was our 3 year anniversary and just happened to be Game 6 of the Stanley Cup. We had had the pleasure of watching a few of the games over at our friend's condo and the last time Nicki had graced us with warm chocolate chip cookies and ice cream (a heavenly combination). So when they invited us over to watch the game, I just had to make these goodies. I brought over the ingredients and got baking shortly after we arrived.

I didn't have any chocolate bars so I used chocolate chips instead..no biggie as far as substitutions go. We also only had a 9x9 pan. Therefore I didn't necessarily follow the exact measurements for the graham, chocolate, etc.  Additionally, I was a bit unsure of when to consider it done since distinguishing between gooey brownie and melted chocolate was somewhat difficult. I believe they ended up being in the oven longer than the recipe called for and therefore some of the marshmallows got a little caramelized but nothing damaging.

Oh yeah, and that whole "cool completely" part? We didn't do that...In fact, these brownies were quite rich (perhaps that is attributed by our lack of self control). At first I thought they were a little too rich for me but everyone else disagreed. However my hesitations certainly didn't stop me from getting another! I also noticed that the following day, they lost some of that initial richness since we actually allowed them to cool. Still very delicious and more easily able to eat a whole brownie. One difference I did notice between my brownies and Picky Palate's is that I am a little unsure how she got her marshmallows so flat. Not that it made any difference, in fact, I kind of liked them still puffy but in case you were wondering, so am I ;o)

S'mores Stuffed Brownies
Picky Palate


Batch Prepared in 8×8 inch baking pan; (adjust as needed for your pan)

1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

• Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  
• Line foil into an 8×8 inch baking pan and spray generously with cooking spray.  
• Pour half the brownie batter into lined pan.
  
  
  
  
  (don't mind the orange tint...the blackhawks were on! 
  i couldn't take the time to mess with lighting)
  Layer with Graham Crackers 
  
   following Hershey Bars (or chocolate chips) 
  
   and marshmallows. 
  

• Pour remaining brownie batter over marshmallows.  
• Bake for 40-45 minutes or until toothpick comes mostly clean from center.  
• Remove from oven and let cool completely.  
• Carefully remove foil and brownies from pan.  Peel any foil from away from edges and cut into squares. 12 brownies

By the way..in case you haven't heard...the Blackhawks won!

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting

I don't even remember how I came across this recipe a couple weeks ago but I have been admiring it ever since. It was created by Jennifer Shea, owner of Trophy Cupcakes out in Seattle. Martha Stewart apparently had Jennifer on her show back in 2008, sharing this recipe with the world. And here I am, almost two years later just finding out about this glorious treat. And today I finally got the opportunity to try it out!

 

making graham cracker crumbs with my food processor ^_^

By the way, you should take a look at both Trophy's website and also Martha Stewart's and just look at Jennifer's creations because there is no way that I am at that level of perfection (though I hope to someday make it up there). When Brad and I finally make it out to Washington, this bakery is a must stop for me. I am dying to try their Chocolate Hazelnut (Nutella Buttercream....Yummmm), Chocolate Chip Mint, Chocolate Peanut Butter, Triple Coconut, Snowball, Chocolate Macaroon...must...go...to...Seattle...now!

Anyway, these turned out fantastic! It is of course reminiscent of a S'More and therefore uberdelicious. Plus it gave me a reason to go out and buy a hand held torch ;o).  The only "problem" I found was once we started eating the cupcakes. The bottom graham cracker crust on a couple of the cupcakes tended to stick to the bottom of the liner and thus separate from the cake. My friend Erin suggested that next time to try spraying the inside of the liners with cooking spray and that should allow the crumb crust to release much easier. So simple, yet so brilliant. Thanks Erin! So yes, needless to say, these cupcakes were a hit to everywhere I took them. Oh, and I know that the recipe said it makes 24 cupcakes...but I ended up making 24 cupcakes and a small 9 inch cake. Just as a heads up. Commence daydreaming....now.

Chocolate Graham Cracker Cupcakes
by Jennifer Shea of Trophy Cupcakes, originally posted at Martha Stewart

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Directions:

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

• In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

 

• Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. 

 

• Place 2 teaspoons chocolate in each muffin cup. 

 

• Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. 

 

• Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. 

 

• Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days. 

  

Marshmallow Frosting
most likely developed by Jennifer Shea, originally posted at MarthaStewart.com

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions:

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.  

 

S'more Cookies!

The past week or so, I have been craving marshmallows like none other. Lucky for me, we have an entire bag of both regular and minis. Unfortunately for me, we all know that marshmallows are not the healthiest snack on the block and thus I have made myself not indulge on the craving. I think it all started when I was talking to my newly appointed partner to decide on what we would cook with our kids during our playshop (Now that the school year is over, I am a step-up supervisor for a summer day camp). We had both decided that we would make "ice cream in a bag" with a type of cookie or something to go with it. Maybe even a s'more bake of some sort? Well later that day I came home to my trusty laptop and began my research. Sure, there were s'more bars out there but they required marshmallow fluff...which we didn't have since we had already given our shopping list to our coordinators and they had bought us a bunch of marshmallows. (wait, can you make marshmallow fluff at home? hmm...I'm going to have to look into that...) Either way, I found this yummy looking recipe over at Cookie Madness for s'more cookies. And that is where the fun began...

You see, this past week, Chicago has been in the middle of a major heat wave with mid-90's temps and the heat index well above that. Mixed with the fact that our apt does not have air and that baking requires a hot stove...well, I'm sure you can get the picture, runny dough, melting chocolate, just to name a few. The dough was not as stiff as cookie dough normally is (which I'm thinking the extreme heat was a factor though I do intend to make another batch with a little extra flour and/or some baking powder), they turned out alright visually despite their odd shapes due to them not wanting to cool on the sheet because it was just that hot inside our kitchen and me trying to transfer them to a wire rack. I then took them to our small group meeting and everyone loved them.


S'more Cookies
by Cookie Madness

3/4 cup softened butter (1 1/2 sticks)
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp vanilla extract
1 1/4 cups flour
1 cup graham crackers
1/2 tsp salt
1/2 tsp baking soda
1/2 cups semi-sweet chocolate chips (I used mini chips)
1 cup mini marshmallows (I used slightly more than a cup)
2 Hershey bars, chopped up

Preheat oven to 375ºF.

In a stand mixer, combine the butter and sugars until fluffy. Mix in egg and vanilla until combined. Add the flour, graham crackers, salt, and baking soda, and mix well. Stir in the chocolate chips.

Drop by rounded tablespoon onto cookie sheets (I didn't use parchment, and one tray of cookies stuck a bit to the sheet, but the other was fine, so you may want to use parchment just in case). Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes 3 dozen cookies.