Give me S’more…Brownies

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3 main ingredients: Graham Cracker crumbs, Brownie mix and Marshmallow Fluff.

Crust Ingredients:
1/3 cup of sugar
6 T melted butter
1 1/2 cups finely ground graham cracker

Mix the sugar and ground graham crackers together, then add the melted butter (it’s easier to mix the dry ingredients first).

Press the mixture firmly into a 9×13 pan. You can use parchment paper on the bottom of the pan to make removal easier, but it’s not necessary.

Bake crust for approx. 7 minutes at 350 degrees

While the crust bakes, prepare the brownie mix in a separate bowl.

Pour the brownie mix onto the graham crust and bake as directed minus two minutes for an extra gooey center.

While the brownies are still warm spread marshmallow fluff (store bought or homemade) to desired thickness, I used 1 1/2 – 2 cups. To keep the fluff from sticking to EVERYTHING, spray desired utensil (measuring cup, scooper, spatula etc…) with Pam.

To achieve the nice light brown texture place the dish under the broiler for 30-45 SECONDS. And watch it closely as it can burn quickly. Sprinkle with graham cracker crumbs. Enjoy.

Homemade Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

Fluff
Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.

While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.

When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.

When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.

Chocolate on chocolate on chocolate cookie

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If you love chocolate this is the easiest, most moist chocolate on chocolate on chocolate cookie you can make.

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions

Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Cook’s note:

Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

Do not bake the cookies to a crisp; they are meant to be soft and chewy.

Recipe courtesy of Martha Stewart. (Thanks Martha!)

#cupcakethursday 8.2.12

Candied. Bacon. Cupcakes.

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Candied Bacon

1 pound bacon slices or thick-cut bacon slices. (I used low sodium)
1/3 cup (packed) golden brown sugar

Preparation

Position 1 rack in top third of oven and preheat to 400°F. Line large rimmed baking sheet with foil. Place large rack on lined baking sheet. Arrange brown sugar coated bacon slices in single layer on rack. I noticed if you sprinkle brown sugar on the bacon while already on the rack excess sugar will fall underneath the rack and start to burn. Bake until bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve.

#cupcakethursday 7.26.12

Salty & Sweet- Chocolate Peanut Butter Pretzel cupcake.

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Owen’s 2nd Birthday

For Owen’s 2nd birthday I decided to make my first tiered cake. All homemade from scratch. Turned out delicious.

Butter yellow cake with strawberry filling and chocolate buttercream icing.

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#cupcakethursday 6.14.12

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Get me s’mores.

This recipe is pretty simple. When you have a 2 yr old running around time is of the essence.

Ingredients-

Cake: Devils Food cake mix.

Marshmallow: Fluff from the jar.

Graham Cracker: Pre-crumbled graham cracker. Huge time saver.

Chocolate: Hershey’s milk chocolate bars.

Directions-

  1. Bake and cool the cupcakes.
  2. Spread a small amount of fluff on the cooled cupcake. To get a brown top / crunch I placed small batches under the broiler. I found that adding a few of the graham cracker crumbs pre-broil tasted best however  watch that they don’t burn. About 1 minute under the broiler should be fine.
  3. Now that the marshmallow has a toasted top I poked a small whole on the top to insert the Hershey’s chocolate bar.
  4. Add additional graham cracker crumbs
  5. Try to serve within a few hours of toasting the top. I found that a few started to soften and drip with marshmallow.

cupcakes love and sweets   xo

#cupcakethursday 3.22.12

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Chocolate Fudge icing with Andes Mint topping.

#cupcakethursday 4.26.12

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Pretty in pink. Strawberry buttercream with chocolate cake.