S'mores Cupcakes

My 11 year old daughter had a little slumber party for her birthday (I don't know why they call it a slumber party...they didn't go to bed until 5am...) and she wanted these S'more Cupcakes that we found on Bakerella's website. They weren't hard but did take a lot of time. They tasted really good though...worth the extra time for sure! The only thing I did different was after I placed the marshmallow on the top (after the cupcakes were baked) I put them back into the oven on broil for about 2-3 minutes to toast the outsides of the marshmallow. I tried to find one of those little kitchen torches and didn't have any luck. Broil worked well and then I stuck a piece of Hershey's chocolate and a graham cracker in each cupcake before drizzling with ganache.

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.

Carrot Cake

I got this recipe from my mom...I modified it a bit (I always do haha) and it turned out really good for carrot cake. My daughter wanted this for her birthday and lucky for me I don't LOVE carrot cake.

1 c. sugar

1 c. brown sugar, packed (originally called for 2 c. sugar; no brown sugar)

4 eggs

3/4-1 c. oil (original recipe calls for 1 1/2 c.)

2 c. flour

1 3/4 tsp. salt

2 tsp. cinnamon

3 c. grated carrots

1/2-1 c. chopped nuts (optional)

Beat all ingredients together with mixer except carrots. When mixed well, stir in carrots by hand and pour into greased cake pan. Bake at 350F for 45 minutes-1 hour. Cool completely and frosten with cream cheese frosting.

Chocolate Mint Candies Cookies

I had to repost this cookie recipe since I made them again and got a better picture. I used mint Aero bars this time but still didn't get the green swirl that I would have liked to. I think Andes mints would work best but this will do for now!

These are my absolute new favorite cookie....

I think I may have found this one on AllRecipes. I totally blew my diet for the day on these cookies...they taste like Girl Scout Thin Mint Cookies and are SOOO good. Please don't blame me for breaking your New Year's resolutions if you decide to make these... I didn't take the time to find Andes Mints...they're pretty hard to find here in Canada so I just used Mint Chocolate Chips...I didn't get the green look that I wanted but they still tasted amazing!

3/4 c. butter

1 1/2 c. brown sugar

2 tbsp. water

2 c. semi-sweet chocolate chips

2 eggs

2 1/2 c. flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3 (4.5 oz.) packages chocolate covered thin mints (Andes mints or peppermint patties) or mint chocolate chips.

In saucepan over medium heat, cook the sugar, butter and water; stirring occasionally until melted. Remove from heat. Stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour chocolate mixture into a large bowl and beat in the eggs one at a time. Combine the flour, baking soda and salt; stir into the chocolate mixture. Cover and refrigerate dough for at least one hour. Preheat oven to 350F and grease cookie sheets. Roll cookie dough into walnut size balls and place 2 inches apart. Bake for 8-10 minutes. Do not over bake. I baked mine for 9 minutes and they were perfect! When cookies come out of the oven, press one chocolate mint wafer into the cookie and let sit for one minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green of the mint wafer. For smaller cookies break mints in half. Cool completely before serving to allow chocolate on top to harden.

Makes about 3 1/2 dozen cookies.

Chicken Fajitas

6 boneless, skinless chicken breasts, cut up in small strips

1 large green pepper(and/or red and yellow pepper), sliced into strips

1 large onion, cut into thin wedges

1 package fajita seasoning

1 package tortillas

Monterey Jack cheese, shredded

Cheddar cheese, shredded

guacamole

tomatoes

sour cream

salsa or pico de gallo

tortilla chips

Brown chicken on high in large frying pan until cooked through and golden brown. Sprinkle fajita seasoning mix over chicken and add 1/4 c. water. Add green pepper and onion, stir to coat seasoning over all veggies and chicken. Cover and let simmer until vegetables are hot but still crisp, about 5-7 minutes. Serve immediately while still sizzling in warm tortillas, cheese, tomatoes, guacamole, sour cream and salsa. Goes great with beans and rice.

Raspberry Cream Muffins

My sister gave me this recipe after I tried them during our visit to Utah. They are SO yummy. I will add a picture later.

1 c. fresh raspberries

1/4 c + 1/2 c. + 2 tbsp. sugar

1/4 c. butter, softened

1 egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 1/4 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 c. half and half cream

1 c. finely chopped white chocolate or vanilla chips

2 tbsp. brown sugar

Wash berries and place in small bowl. Add 1/4 c. of sugar and toss to coat then set aside. In large bowl, cream butter with other 1/2 c. sugar. Beat egg in and both extracts. In separate bowl combine flour, salt and baking powder. Add to creamed mixture alternating with half and half. Stir in chips and raspberries, mixing in well, try not to mash raspberries. Fill greased muffin tins 3/4 full. Combine remaining 2 tbsp. white sugar with 2 tbsp. brown sugar and sprinkle over batter. Bake at 375F for 25-30 minutes. Cool for 5 minutes before removing from the muffin tin. Makes about a dozen.

Low-Calorie Spinach Craisen Salad

I've been eating this salad with my lunch lately, it's so good...full of greens and sweetend enough with some fruit. I don't make a large salad, just keep these few ingredients in the fridge already cut up and ready to put one together quick.

Handful of baby spinach

Purple onion, cut into rings (I had to use a white onion but purple would give it some pretty color)

Clementine, peeled

Small handful of craisens (not too many...they have a lot of sugar)

pinch of chopped pecans for some crunch

Use Strawberry Vinegarette salad dressing. You can even add a grilled chicken breast to make it a complete meal. SO GOOD!

Strawberry Vinegarette Dressing (fat-free)

1 c. strawberries (I used frozen ones from Costco)

1 tbsp. vinegar

1 tbsp. lemon juice

sweeten with Stevia (natural sweetener available at most health food stores)

pinch of salt

pinch of pepper

Blend well in blender and store in refrigerator. Great on Spinach Craisen Salad.

Chocolate Truffle Cake

I got this cake recipe off of Becoming Betty. It was so good! And really moist too!

1 box chocolate cake mix

1 small box instant chocolate pudding

5 eggs

1 sick butter, melted

16 oz. sour cream

1 bag chocolate chips

Combine dry cake mix and pudding mix in large bowl. Add eggs, melted butter and sour cream and blend well. Pour in chocolate chips and mix together. Pour batter in bundt pan sprayed with cooking spray. Bake at 350F for 50-55 minutes or until toothpick comes out clean.

Beer Bread

From the kitchen of HF

To make with beer and vinegar:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt

3/4 c. beer

1 1/4 c. water

2 tbsp. vinegar

To make without beer:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt (or to taste)

1 3/4 - 2 c. water (or until dough consistency, add slowly)

Mix dry ingredients, add water/beer slowly kneading in until you have a decent dough consistency (may need more or less water) Let rise for 15 hours. Knead and place on parchment paper in dough ball and place in dutch oven or iron skillet with lid. Let rise for 2 hours. Heat oven to 500F. Place iron skillet with lid on in oven then decrease temperature to 415F. Bake for about 30 minutes depending on crust consistency preference.

Chocolate Chip Pumpkin Bread

I got this from my friend CS. It was really good but we ate it all before I could get a picture...

1 can of pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1 package chocolate chips

Preheat oven 350F, grease and flour 3 loaf pans. In a large bowl mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients in to the pumpkin mixture and mix until just blended. Pour into the prepared pans. Bake for about 50 minutes. Loaves are done when knife inserted in the center of bread comes out clean.