Who Wants S'More Cupcakes??

Cupcake & Marshmallow frosting recipe from the Pastry Affair

Ganache recipe from Natasha's Kitchen

What you need:

Graham Cracker Cupcakes-

1/2 cup unsalted butter (room temperature)

1 cup sugar

3 eggs separated (room temperature)

1 cup cake flour (sifted)

1 1/2 cup graham cracker crumbs

1 tsp baking soda

2 tsp baking powder

1/8 tsp salt

1 cup milk

Chocolate Ganache Glaze-

8 oz (1/2 lb or 1 1/3 cup) semi-sweet chocolate chips

1 cup heavy whipping cream

Marshmallow Frosting-

4 egg whites (room temperature)

1 cup sugar

How to make them:

* Make sure all cupcake ingredients are room temperature, if not the cupcakes will come out dense. *

Cupcakes -

Preheat the oven to 350˚F.

Line cupcake pans with liners.

In a large mixing bowl of an electric mixer, beat the butter until it is fluffy, about 30 seconds.

Add the sugar and beat together until light and fluffy, about 7-8 minutes.

Add in the egg yolks to the butter mixture one at a time, beating for 30 seconds between additions.

Rinse off the electric mixer paddle.

In another bowl, beat together the egg whites until they are voluminous and foamy.

In a food processor, pulverize the graham cracker crumbs until they are very small crumbs.

In a medium bowl, sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt.

Add 1/3 of the flour mixture to the butter mixture and mix with a  spatula.

Add 1/2 cup of milk.

Mix and add another 1/3 of the flour, then the rest of the milk and rest of the flour.

Add the foaming eggs whites and fold the mixture until combined.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 15 - 18 minutes or until the cupcake tops bounce back with pressed or until toothpick comes out clean when inserted.

Cool completely on cooling rack.

Ganache-

In a small pot, bring heavy cream to a simmer on the stove top, stirring occasionally.

Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all the chips are covered.

Place a lid on bowl of the chocolate chip mixture to trap the heat and let sit undisturbed (NO mixing) for 5 minutes.

Remove the lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. 

Once its velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before glazing cupcakes.

Frosting-

In a double broiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes.

Remove from the heat, transfer to the medium mixing bowl and beat the egg whites until they form shiny stiff peaks, about 5 - 8 minutes.

Scoop into a piping bag to decorate the cupcakes.

Assembling-

Take a graham cracker cupcake and dunk the top of the cupcake into the chocolate ganache, let excess drip back into the bowl.

Dunk all cupcakes, set aside.

Using the piping bag with the frosting, pipe the marshmallow on top of the chocolate ganache.

Continue doing the rest of the cupcakes.

Using a hand held pastry torch or the broiler in the oven, toast the marshmallow to get a nice toasty look.

Garnish with a graham cracker or just eat it as is, ENJOY!

Panna Cotta Tart topped with Marinated Grapes

     The other day I was invited to a fabulous Jamberry Nail Polish debut party (more of that on another post) that one of my friend's, who is a consultant, was hosting.  So I thought I would bring something fabulous that I have never made before.  So, I searched Pinterest, my favorite place for new recipes, and came across a recipe for this Panna Cotta Tart topped with Marinated Grapes.  The picture was SO beautiful, I knew this was what I wanted to make! So here it is, and it turned out AWESOME!

Recipe from Sprinkle Bakes.

Ingredients:

Marinated Grapes:

1 1/2 cups small seedless grapes

1/4 cup concord grape jelly (melted)

1/4 cup Framboise, Chambord, or other berry flavored liqueur

Crust:

1/2 cup pecan halves (toasted - can be done in the skillet over medium heat until nuts are fragrant)

1 cup all purpose flour (sifted)

1/4 packed light brown sugar

8 TBsp unsalted butter (kept cold)

1/2 tsp ground cinnamon

pinch of salt

Panna Cotta:

2 cups heavy cream

1/4 cup sugar

1 tsp vanilla extract

1 packet (.25oz) unflavored powdered gelatin

3 TBsp cold water

How to make it:

Marinated Grapes

Wash and dry grapes.

Combine melted grape jelly and liqueur in a medium bowl.

Pour in grapes and toss to coat.

Store covered, in refrigerator until ready for use.

Crust

Preheat oven to 350˚F.

Combine the pecan halves and brown sugar in the bowl of a food processor.

Pulse in short bursts to gently combine.

Add flour, cinnamon, and salt, then pulse until mixture forms large clumps.

Remove dough and press into the bottom and up the sides of an oblong tart pan with a removable bottom (approx 14x5).

Chill for 30 minutes.

Bake for 20-25 minutes, then remove from oven and let cool completely.

When cool, place baked tart crust in the freezer for 30 minutes or until frozen.

DO NOT skip this step! - Liquid panna cotta will seep through the tart dough if the crust is not frozen.

Panna Cotta

In a small bowl or condiment cup, sprinkle gelatin over the cold water.

Let stand for 5 minutes or until liquid has been mostly absorbed. 

In a heat proof 4 cup measure, heat heavy cream and sugar in the microwave until very hot - about 2-3 minutes in a standard microwave (or heat on stove in a saucepan).

Remove from microwave and pour in vanilla, stir.

Using a small rubber spatula or spoon, scrape gelatin mixture into the hot cream mixture.

Stir until gelatin is completely melted.

To assemble

Remove pan with crust from freezer and place on a baking sheet.

Place the baking sheet with pan in the refrigerator.

Using the 4 cup measure, pour the liquid panna cotta into the tart crust, filling it to the top.

(It is much easier to do this with the pan in the refrigerator, that way the liquid won't slosh out of the pan when you move it)

Let the panna cotta set, uncovered in the refrigerator for 2-3 hours.

Before unmolding, use a hot-water rinsed dish cloth that has been wrung dry to press against the sides of the tart pan.

This will allow for easy unmolding in case any of the panna cotta has seeped through the sides of the crust.

Top with marinated grapes and ENJOY!!

Rainbow Cupcakes

     With Liam's birthday coming up I decided to bake some cupcakes to bring to Liam's class.  I wanted to make them fun for the kids so I made them rainbow.  They were easy to make and the kids loved them.

Holly Crinkles

     I went looking on Pinterest for a fun festive recipe for the holiday season.  I came across this recipe for Holly Crinkles.  We made them and it was so much fun and so easy!

Here's what you need

1/2 cup (1stick) unsalted butter

30 large marshmallows (10oz bag contains 38-40)

1 to 1 1/2 tsp green food color

1 1/2 tsp vanilla extract

4 cups cornflake cereal

Red-hot cinnamon candies, for decorating

How you make them

In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly.  When melted, remove from heat and stir in 1 tsp food coloring and vanilla.  Stir in cornflakes.  Drop mixture, 1 TBsp at a time onto wax paper.  Decorate with candies.  Let stand 30 minutes or until cool.  Store in an air tight container.

Enjoy!

Santa Snack Mix

     For Liam's Santa Party I wanted to serve something yummy and festive, so of course I looked on Pinterest and found this awesome recipe for Santa Snack Mix on this great blog, Cookies and Cups.

What you need

Santa Hats

Caramel Bugles

Red Melting disks

Mini marshmallows

White sprinkles (nonpareils)

Mix

3 cups mini pretzels

1/2 cup Crasins

1 cup salted dry roasted peanuts (I didn't add these, some kids had peanut allergies)

2 cups Rice cereal

2 cups holiday colored M&M's

8oz white chocolate for melting

Preparations for the Santa Hats

Melt the red candy melts, along with a tablespoon of shortening (to help thin it out), in 30 second intervals on half power in the microwave until melted. Immediately start dipping the Bugles and let harden up on wax paper for 10 minutes.  When they are set, melt the red candy disk mixture again (if necessary) and dip just the bottoms (the largest part of the Bugle) into the white sprinkles.  Then flip it over and dip the top in the melted candy and press a mini marshmallow on top to make a Santa Hat.

To make the Mix

Spread all your ingredients, EXCEPT M&M'S, out on a baking sheet lined with parchment or wax paper.  Melt the white chocolate according to package directions and drizzle over the pretzel mix.  Transfer into a large bowl and coat mix with chocolate.  Return to baking sheet to allow to dry.  When chocolate is set, sprinkle M&M's and Santa Hats over the mix.  Put in a nice bowl and serve. 

Enjoy!

Life Is Better With Sprinkles

     The other day Liam and I were in a baking mood, so we decided to make some yummy chocolate chip cookies and as an extra treat, we decorated them with colored sprinkles! Yum!

They turned out delish of course!  Here's the recipe if you would like to make your own....

Ingredients

2 sticks unsalted butter (softened)

2 1/4 cup flour

3/4 cup sugar

3/4 brown sugar (packed)

2 eggs

1 tsp vanilla

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups chocolate chips

Sprinkles (optional)

Preparation

Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper.  In mixing bowl combine butter, sugar, brown sugar, and vanilla until well blended and creamy.  Add eggs one at a time.  

In another bowl sift the flour, salt, baking powder, baking soda together.  Doing 1 cup at a time add the dry ingredients to the butter mixture and beat until well blended and thicker.  

Be careful not to over beat.  Fold in the chocolate chips.  Scoop batter onto the cookie sheets (you can add sprinkles to tops if you like).  Bake 10-15 minutes or until golden brown.  

Cool on cooling racks, store in an air tight container. 

Enjoy!

Chewy Peanut-Marshmallow Bars

     These yummy bars are so easy to make and are great treat.  I got the recipe from  The Pampered Chef Simply Sweet Cookbook, one of my favorites to bake from.  I brought some over to a Spouse's Club get together and they were a hit!  Enjoy!

Ingredients:

Crust:

3/4 cup (1 1/2 sticks) Butter

1/4 cup Creamy Peanut Butter

1 package (18.25oz) Yellow Cake Mix

Filling & Topping:

3/4 cup Creamy Peanut Butter

2/3 cup Light Corn Syrup

1/4 cup (1/2 stick) Butter

3 cups Miniature Marshmallows

2 cups Crisp Rice Cereal

2 cups Dry-Roasted Peanuts

Preparations:

Crust:
Preheat oven to 350 degrees.  Place butter and peanut butter in a microwavable bowl, microwave uncovered on HIGH 1 minute or until butter is melted.  Stir until well blended.  Place cake mix into bowl and whisk to break up the lumps.  Add peanut butter mixture, stir until a thick dough forms.

Break apart dough and distribute over bottom of an ungreased large sheet pan.  Pat dough into the pan, spread evenly.  Bake 15-17 minutes or until crust is set and golden brown.  Remove pan from oven, let crust stand for 2 minutes to cool slightly.

Filling:
Meanwhile, combine peanut butter, corn syrup, and butter in a saucepan.  Cook over medium heat, stirring constantly until mixture is smooth.  Spoon 1/2 cup of peanut butter mixture over hot crust, spread evenly and immediately sprinkle with marshmallows.  Return to oven, bake an additional 1-2 minutes or just until marshmallows begin to puff. Remove pan from oven to cool.

Topping:
Add cereal and peanuts to remaining peanut butter mixture.  Spoon over marshmallows and spread gently in an even layer.  Cool completely or until topping is set.  Cut into bars.

Option:
Drizzle some melted chocolate on top for an extra special treat!

4th of July Hamburger Cookies

     Today, we are heading over to Tori's house to celebrate the 4th of July, and of course I couldn't go over there empty handed.  I found the cutest idea for these Hamburger Cookies from this awesome blog, The Girl Who Ate Everything.  They were so simple and easy to make, with only six ingredients, anyone can make these!

Ingredients

Vanilla Wafer Cookies

Grasshopper Fudge Cookies

1 cup shredded Coconut

Green Food Coloring

1 Betty Crocker Red decorator frosting

1 Betty Crocker Yellow decorator frosting

Directions

Place the coconut in a Ziploc bag and add some green food coloring.  

Shake around until food coloring has absorbed and turned the coconut green.

For each burger you will need two vanilla wafers as the buns.  

Place a small dot of frosting on the bottom bun.

Then place a grasshopper cookie on top to look like a hamburger patty.

Make a circle of red frosting on top of the grasshopper cookie to look like ketchup, 

then drizzle some yellow frosting to look like mustard.

Top generously with the green coconut to look like lettuce.

Finish by placing the second vanilla wafer on top of the coconut as the top burger bun.

Now time to enjoy your Mini Hamburger Cookies!!

Happy 4th of July!!

Our Summer Bucket List

     Here's another one of our activities from Our Summer Bucket List, this one is from June 4th.  We went out for some yummy Cupcakes after lunch!

Liam chose a chocolate cupcake filled with raspberry preserves and 

a raspberry whipped frosting.  I picked a lemon cupcake filled with lemon 

curd topped with a whipped buttercream frosting.

They were delish!

Ooey Gooey Butter Cake Bars

     The other day I was on Pinterest...again, looking for a great dessert recipe when I came across a recipe on Momofuku's Butter Cake Bars on this fabulous blog Some Kitchen Stories full of amazing recipes and delicious pictures.  I just had to try these out, you should too they are A-MAZ-ING!  But, be warned they are quite rich and you will DEFINITELY need a glass of milk!

Here's how to make them:

Ingredients

1 box of yellow cake mix (1 pound)

4 oz of unsalted butter, melted

3 eggs

8 oz of cream cheese, softened

1 pound (16oz) of powdered sugar

1 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees, line an 8 x 8 pan with parchment paper.

Make the base first by mixing the cake mix, butter, and 1 egg in an electric mixer till combined.

Pat the cake mixture into the pan, create an even layer.

Make the ooey gooey layer by creaming together the softened 

cream cheese, powdered sugar, 2 eggs, and vanilla.

Then pour the gooey layer over the cake layer, spread to the edges.

Bake for 45 minutes or until edges are golden brown, 

center should be creamy yet solid consistency like cheesecake.

Cool completely in pan before cutting into 1-inch squares with clean, dry knife.  

For best square results, put them in the freezer to chill before slicing.

Enjoy!!

Sticky Toffee Pudding

     This is one of my favorite recipes.  The first time I made it was for this past Christmas and I recently remade yesterday it for my MOPs Tea & Testimony meeting.  Everyone loved it!  I found it on Martha Stewart's website.  It's so easy and delish, you have to try it!!

 Cake Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 8 ounces pitted dates, finely chopped
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Toffee Sauce

Directions

Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.

In a small bowl, combine dates and 1/2 cup boiling water;

 set aside to soften, at least 10 minutes.

In a medium bowl, whisk or sift together flour, baking powder, and salt to combine; set aside.

With an electric mixer, beat butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.  

Add in date mixture, flour mixture, and vanilla; mix just until moistened.

Spread batter in prepared pan.  Bake until toothpick inserted in 

center of cake come out clean, 55-65 minutes.  Meanwhile, prepare toffee sauce.

Remove cake from oven; cool in pan 5 minutes. To ensure it will come 

out easily later, carefully invert hot cake then return it, right side up, to pan.

Toffe Sauce Ingredients

• 16 tablespoons unsalted butter (2 sticks)
• 1 cup heavy cream
• 1 cup packed light-brown sugar
• 1/4 teaspoon salt
• 
  
• Directions

In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. 

Heat over low, stirring, until sugar has dissolved, about 2 minutes. 

Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. 

If desired, reheat sauce over low before serving.

Using a toothpick, poke holes all over cake. Pour about 1 cup warm 

sauce over cake; let absorb at least 20 minutes.

After the 20 minutes dig in! It tastes so good nice and warm!  

Enjoy!