Pumpkin S’mores Layer Cake

I was planning on bringing you another savory pumpkin dessert this week, but I just didn’t like the recipe I made last week for a Pumpkin Black Bean Burger. While the burger wasn’t bad, it was just overpowered with cumin, which isn’t a bad thing, but I just felt that it shouldn’t be the only thing you taste especially after topping the burger with other things. All is well though as I am bringing you a cake that has a lot going on, but it adds up to one thing… Deliciousness! It’s a Pumpkin S’mores Layer Cake.

I made a few adjustments to the original recipe that I got from an issue of Food Network Magazine about two years ago. I came across it in my dessert binder while looking for another recipe. The original recipe called for the cake to be a four-layer cake. Baking two 9-inch cakes and then cutting them in half. I opted to bake the cake in three 9-inch pans to make it a three-layer cake and since I am not keen on meringue frosting, I whipped up the Marshmallow Whipped Cream Frosting I used for the S’mores Cupcakes I posted back in August.

So, you have a three-layer pumpkin cake that had graham crackers crumbs added to the batter separated by a chocolate filling that is made with chocolate and marshmallows and it’s all topped with a light and not overly sweet marshmallow whipped cream frosting… YUM!

 

Pumpkin S’mores Layer Cake

Ingredients:

For the Cake:

12 tablespoons unsalted butter, at room temperature

6 whole graham crackers

2 1/4 cups flour

2 tablespoons cornstarch

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sugar

3/4 cup light brown sugar

4 large eggs, at room temperature

1 15 oz. can pumpkin puree

1/2 cup buttermilk*

 

For the Filling:

4 oz. bittersweet chocolate, chopped

12 large marshmallows or 1 1/2 cups mini marshmallows

2 tablespoons unsweetened Dutch-process cocoa powder

1 cup cold heavy cream

1/2 teaspoon vanilla extract

 

For the Frosting:

2 cups heavy cream

2 teaspoons vanilla extract

2 7oz. jars marshmallow cream

 

*Make your own by combining 1/2 cup whole milk with three teaspoons of white vinegar and let it sit for 10-15 minutes until it thickens and appears to curdle

 

Directions:

Begin by making the cake. Preheat the oven to 350 F. Spray three 9-inch round baking pans with baking spray.

In a food processor pulse the graham crackers into fine crumbs. Add in the flour, cornstarch, baking powder, baking soda, cinnamon and salt and pulse to combine.

In a large bowl beat the butter and both sugars with handheld mixer until medium speed until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the speed to low and add in the pumpkin puree. The batter will appear curdled. Beat in half of the flour mixture, then the buttermilk and finally the remaining flour mixture. Divide the batter among the prepared pans and tap the bottom of the pans on the counter to release any air bubbles.

Bake the cakes in the preheated oven for 25 to 30 minutes, or until a cake tester inserted in the middle comes out clean. Let the cakes cool for 10 minutes on a wire rack and then invert the cakes on the racks to cool completely.

While the cakes are cooling make the filling. In microwave safe bowl combine the chocolate, marshmallows, cocoa powder and 1/3 cup of the heavy cream and microwave in 30 second intervals. Stirring between each interval. Continue microwaving until everything is melted. Continue stirring the mixture until smooth and then stir in the vanilla extract. Let cool to room temperature.

While the chocolate mixture is cooling, whisk the remaining 2/3 cup heavy cream in a medium bowl until stiff peaks form. Whisk a third of this cream into the cooled chocolate mixture and then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour.

To make the frosting, add the heavy cream and vanilla extract to a large bowl and beat with a handheld mixer until soft peaks form. Add in the marshmallow cream and continue beating until smooth. Refrigerate until ready to use.

To assemble the cake, place one of the cake layers on a cake board or cake stand. Transfer some of the frosting to a piping bag and pipe around the perimeter of the cake and then spread half of the chocolate filling in the center. Repeat with another cake layer and then top with the final cake layer and then frost the cake with remaining frosting.

Refrigerate until ready to serve.

Recipe modified from Food Network

Turkey Pumpkin Chili

While pumpkin is predominantly used in dessert dishes, it can also be used to make some delicious savory dishes. Pumpkin is actually really good for you, so, by using it in dishes that aren’t overloaded with sugar you can get some great health benefits from it. It can boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. So, while the past couple of weeks I have brought you pumpkin desserts this week I am bringing you a pumpkin dish that is perfect for the cold days ahead… a Turkey Pumpkin Chili.

As with most chili’s this one is cooked in just one pot and takes minutes to prepare. I started out by sautéing onions and then adding in the ground turkey and spices. Once the meat was browned, I added in the beans, pumpkin, water and chicken broth and continued to cook it until it was thickened.

And enjoyed it with a dollop of sour cream and hot sauce on top.

Turkey Pumpkin Chili

Ingredients:

2 tablespoons olive oil

1 small onion, chopped

1 lb. 93% lean ground turkey

1 tablespoon plus 1 teaspoon ground coriander

2 1/2 teaspoons smoked paprika

1 1/2 teaspoons Kosher salt

1 15oz. cans cannellini beans, drained and rinsed

1 15oz. can pumpkin

1 14.5oz. can chicken broth

1 3/4 cups water

Hot sauce, sour cream and scallions for topping

Directions:

In a heavy-bottomed pot heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions are tender. Stir in the turkey, coriander, smoked paprika and salt, cook, stirring occasionally to break up the ground turkey, until the meat is browned.

Add in the beans, pumpkin, water and chicken broth to the turkey mixture. Cover the pot and bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, stirring often until everything is heated through and the chili begins to thicken, about 15 minutes.

Top with hot sauce, sour cream and/or scallions.

Recipe from Real Simple Turkey Pumpkin Chili

Honey Pumpkin Crumble Pie

So, I am trying to bring you a new pumpkin treat every week. I am hoping up until the week of Thanksgiving. And with the way time has been flying by it will be here before we know it. This week I am bringing you a twist on your traditional pumpkin pie… A Honey Pumpkin Crumble Pie. Don’t worry, it’s not super sweet because of the honey and the crumble topping offers a nice texture and crunch thanks to the addition of walnuts. And while I love pumpkin pie, I will admit that it can be a tad bit dense, but this pie is creamier and lighter.

Honey Pumpkin Crumble Pie

                      

Ingredients:

2 large eggs

1 15oz. can pumpkin

1/2 cup sugar

1/4 cup honey

1 tablespoons pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 12oz. can evaporated milk

1 9-inch deep dish frozen pie crust

1/2 cup flour

1/2 cup chopped nuts (pecans or walnuts)

1/4 cup brown sugar

3 tablespoons unsalted butter, softened

Directions:

Preheat the oven to 375 F. Place the pie crust on a large baking sheet.

In a large bowl combine the eggs, pumpkin, sugar, honey, maple syrup, cinnamon, salt, ginger and cloves and using a hand mixer whisk together until just combined. Continue beating while gradually adding the evaporated milk. Pour the mixture into the pie crust and bake in the preheated oven for 25 minutes.

While the pie is in the oven make the crumble topping. In a medium bowl combine the flour, chopped nuts, brown sugar and butter. Using a fork or your hands mix the ingredients together until they are crumbly.

Sprinkle the crumb topping over the pie after the 25 minutes and then continue baking the pie for an additional 20 – 25 minutes. Until the crumble topping lightly browned and a knife inserted in the center of the pie comes out clean.

Cool on a wire rack and then cover and refrigerate until ready to serve.

Recipe from Mixing Bowl Magazine

Mini Pumpkin Spice Latte Cheesecakes

Mini desserts are the perfect-sized treats. You can satisfy your sweet tooth and not feel guilty that you may have served yourself too much of your desired dessert. For today’s pumpkin recipe I am bringing you a Mini Pumpkin Spice Latte Cheesecake. And the title says it all, you have pumpkin, cream cheese and a hint of coffee. I made a few slight changes to the original recipe to use up items I currently had in my pantry… Instead of speculoos cookies (a spiced shortbread cookie) I used graham crackers and instead of regular instant coffee I used Bustelo Instant Espresso. While I am not a coffee drinker, I always have this in my pantry to make tiramisu and to make coffee to use in lieu of water for box chocolate cake mix. If you didn’t know, coffee enhances the flavor of chocolate cake.

To begin I made the crust. After rolling graham crackers with a rolling pin to make crumbs, I combined them with sugar. I then placed a tablespoon of the mixture into the bottom of cupcake liners I placed in a muffin tin.

Next, after making the cheesecake batter, I spooned about 1/4 cup of the batter over the graham cracker crumb mixture.

I then baked the cheesecakes in a 325 F preheated oven for about 30 minutes. I ended up leaving the cheesecakes in the oven for a minute or two too long and they ended up cracking on top…

But once they cooled the cheesecakes deflated a bit and the cracks were gone. After letting them cool in the pan for a few minutes I removed them and transferred them to a wire rack to cool completely before refrigerating them.

I ended up leaving them in the refrigerator for about a day before topping them with a dollop of homemade whipped cream and sprinkling them with pumpkin pie spice.

Final verdict… YUM!!! They were super creamy and overbaking them had no effect on the texture whatsoever. The combination of coffee and pumpkin is delicious and the dollop of whipped cream on top was the perfect topping.

Looking for another recipe that combines coffee and pumpkin?  Then check out my Pumpkin Tiramisu recipe from a few years ago.

 

Mini Pumpkin Spice Latte Cheesecakes

Ingredients:

1 3/4 cups graham cracker crumbs (12 graham crackers)

3/4 plus 2 tablespoons sugar

3 8oz. packages of cream cheese, at room temperature

3/4 cup canned pumpkin

2 1/4 teaspoon pumpkin spice, divided

1 teaspoon vanilla extract

3 eggs, at room temperature

1 tablespoon instant coffee

1 cup whipping cream

2 tablespoons confectioners’ sugar

 

Directions:

Heat oven to 325 F. Line two 12-cup muffin pans with cupcake liners.

Combine the graham cracker crumbs and 2 tablespoons of sugar. Add 1 tablespoon of the mixture to the bottom of each of the cupcake liners.

In a large bowl beat the cream cheese and the remaining 3/4 cup sugar with a hand mixer on medium until well blended. Add the pumpkin, 2 teaspoons of the pumpkin spice and vanilla extract, mix well. Add the eggs 1 at a time, mixing on low speed after each addition. Mix until just blended. Stir in the coffee granules until completely dissolved. Spoon about 1/4 cup of the cheesecake batter over the graham cracker crust.

Bake for 25 to 30 minutes, or until the centers are just set. Cool completely and then refrigerate for at least 2 hours.

Beat the whipping cream and confectioners’ sugar together until stiff peaks form. Transfer to a piping bag fitted with a large piping tip and pipe the whipped cream over the cheesecakes. Sprinkle with the remaining pumpkin spice.

Recipe slightly modified from Kraft Foods

Chocolate Pumpkin Flan

It’s Fall Y’all! And you know what that means… It’s time for some pumpkin treats. Truth be told I feel like Fall came out of nowhere this year. Between working from home and barely going anywhere due to the pandemic the days are just passing by quickly and rolling into each other. Now that September is winding down though I’m doing my best to be cognizant of the days/dates to make sure I get all of my holiday projects and goodies done. I’m kicking off Fall with a Chocolate Pumpkin Flan.

While traditional flan uses eggs as the base to make the custard, this flan uses a combination of cream cheese, eggs and pumpkin. One thing that does remain the same though is the delicious caramel sauce. And I am happy to say that I was finally successful in making caramel sauce. I have tried in the past and all I have ended up with is burnt sugar. I was determined this time to get it right. One thing that helped, besides having patience, was using a smaller saucepan. I normally use a medium sized one and I think that was preventing the caramel from coming together. By using a smaller one it was easier for the sugar to melt into the water and begin the caramelization process. I also resisted the urge to stir it and instead swirled the pan every few minutes to ensure it wouldn’t burn.  As with a traditional flan, once the caramel was done I poured it into the pan I was using and then poured the batter for the flan over it. Oh, one other thing this flan has that a traditional flan doesn’t have… melted chocolate. If you didn’t know, chocolate and pumpkin go together really well. After baking in a water bath, initially I was thinking that I could bake a 9-inch pan inside of a 10-inch springform pan, but, after I added the water it seeped right out so I ended up baking it in a water bath inside of my roasting pan, I let it cool and then refrigerated it overnight before unmolding it. It didn’t come out easily, but, once it did it thankfully didn’t break apart.

Final verdict… It was delicious. It had the exact consistency of an egg custard flan but the flavor of pumpkin and chocolate with a hint of spice thanks to pumpkin spice. Which is just a combination of cinnamon, nutmeg, ginger, cloves and allspice.

So, even with all the craziness going on are you looking forward to the holidays? Me and a friend were saying the other day how when the summer started, we had no clue how the summer would be and what we would be able to do. And now here we are, the summer is over, and we made it through without doing anything really. With the extra time on the weekends I was able to get some projects done in my backyard and I am in the middle of remodeling my living room. All in all, I am sure most people are looking to put this year to bed. For now though, bring on the pumpkins, the mums and the scarves!

Chocolate Pumpkin Flan

Ingredients:

2oz. semi-sweet chocolate

1 1/2 cups sugar, divided

1/4 cup water

1 12oz. can evaporated milk

1 8oz. package cream cheese, softened and cubed

4 eggs

1/2 cup canned pumpkin

1/2 teaspoon pumpkin spice

 

Directions:

Preheat oven to 350 F.

Microwave the chocolate in a microwave safe bowl on high for 1 minute, or until almost melted. Stir until completely melted, set aside to cool.

In a small saucepan add 3/4 cups of the sugar and the water. Cook on medium heat until the mixture is golden brown and a syrup-like consistency. This will take 10-15 minutes. Do not stir the contents, instead swirl the pan every few minutes. Pour into a 9-inch round pan.

In a large bowl, using a handheld mixer, combine the evaporated milk and cream cheese and mix together until smooth.  Add the remaining sugar, the eggs, pumpkin, pumpkin spice and melted chocolate and continue mixing until well incorporated. Pour the mixture over the syrup in the pan.

Place the 9-inch pan inside of a larger pan, a roasting pan is ideal, and fill the larger pan with enough water that it comes halfway up the sides of the small pan.

Bake for 1 hour in the preheated oven, or until a cake tester inserted in the middle comes out clean.

Let cool completely on a wire rack and then refrigerate for at least 4 hours before inverting and unmolding. Drizzle any remaining caramel sauce left in pan over flan. Slice and enjoy!

Recipe from Kraft Foods

Carrot Cake Swirled Cheesecake Bars

Carrot Cake is one of my favorite desserts. Well, let me add a slight disclaimer to that. It must be frosted with cream cheese frosting and not buttercream and the cake has to be strictly carrots. Walnuts or pecans are okay but, I am not a fan of adding coconut or pineapple to the batter. That being said, when I came across a recipe for a Carrot Cake Swirled Cheesecake Bar I knew I had to try it.

I started by making the carrot cake batter and pouring half of it into the bottom of a 13×9 baking dish that I sprayed with baking spray. I set the remaining carrot cake batter aside and then made the cream cheese mixture.

Once the cream cheese mixture was done, I dropped spoonfuls of it along with spoonfuls of the remaining carrot cake batter over the batter in the dish.

Next, I used a knife to swirl the two batters together. I then baked it in a 325 F preheated oven for about 45 minutes.

After cooling completely on a wire rack, I sliced the bars.

And while these aren’t a substitute for carrot cake and its delicious cream cheese frosting, they are delicious nonetheless and require less time and fuss.

 

Carrot Cake Swirled Cheesecake Bars

Ingredients:

1 cup plus 2 tablespoons flour, divided

2 cups sugar, divided

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2/3 cup vegetable oil

4 eggs, divided

3 teaspoons vanilla extract, divided

1 1/2 cups grated carrots

3 8 oz. packages cream cheese, at room temperature

1/4 cup milk

 

Directions:

Preheat the oven to 325 F. Spray a 13×9 baking dish with baking spray and set aside.

In a large bowl mix 1 cup of the flour and sugar, cinnamon, baking soda, nutmeg, and salt in a large bowl. Add the oil, 2 of the eggs, 2 teaspoons of the vanilla extract and carrots and mix well. Spread half of the batter in the prepared baking dish. Set aside the remaining batter.

In another large bowl beat together the cream cheese and the remaining 1 cup sugar with a hand mixer on medium speed until well blended. Add the milk, remaining 2 tablespoons flour and the remaining teaspoon of vanilla extract, beat until well blended. Add the remaining 2 eggs, 1 at a time, beating on low speed after each addition until just blended.

Drop spoonfuls of the cream cheese mixture and reserved cake batter over the carrot cake batter in the pan. Once all the batter is used up, cut through it several times with a knife for a marble effect.

Bake 40 – 45 minutes, or until a cake tester inserted in the center comes out clean.

Cool in the pan on a wire rack then slice into squares. Store in an airtight container in the refrigerator.

Recipe from McCormick

Baked Zucchini Fries

If you have been following along, you know that I decided to plant a garden this year. I posted about it a few weeks when I shared a recipe for Walnut Pesto.  I mentioned in that post that I was hoping to make zucchini fried with the zucchini I was growing. Well, a day or so after picking my first decent sized zucchini another one was ready for picking. So, it seemed like the perfect time to make zucchini fries.

Initially I was planning on frying them. And while I have nothing against fried food, I just don’t like the clean-up involved after frying things indoors. The oil always splatters, and you must wait until the oil cools down before you can wash your pot. I am one of those people who likes to clean as they go while they are in the kitchen. So, I randomly came across a baked option and thankfully I had all the ingredients on hand. And the recipe was super simple, I had them in the oven in less than 10 minutes. And best of all, they didn’t get soggy like fried zucchini fries get and they didn’t need a dipping sauce since they were seasoned perfectly!

Baked Zucchini Fries

Ingredients:

2 medium zucchinis, sliced into fries/spears

1 cup panko breadcrumbs

1 tablespoon garlic powder

1 tablespoon dried basil

1 teaspoon salt

1 teaspoon black pepper

2 eggs, lightly beaten

Directions:

Preheat the oven to 425 F. Line a large baking sheet with parchment paper.

In a large bowl combine the breads crumbs, garlic powder, dried basil, salt and pepper and set aside.

In another large bowl combine the zucchini with eggs and mix them well to make sure the zucchini is evenly coated by the eggs.

Toss the zucchini in the bread crumb mixture a few at a time and then transfer to the prepared baking sheet. Continue doing this until all the zucchini has been coated with the bread crumb mixture.

Bake in the preheated oven for 15-20 minutes, flipping the zucchini halfway through the baking.

Recipe from Tasty

Blueberry Lattice Pie

Truth be told I am not a big pie eater or baker; I may have mentioned that on here a few times before. I sometimes find them too sweet and pie crust is not one of my favorite things to work with. I always have these ambitious thoughts to make pie crust from scratch, but it never happens. My go-to is always Pillsbury refrigerated pie crusts. It’s been a no-fail for me and why risk a good thing. A bad crust can ruin any pie, even one with a delicious filling. With berries being in season I decided to try my hand at a Blueberry Pie. And this pie was a WINNER! Everyone who had a piece loved it and my niece, who is also not a big pie eater, had two pieces.

To make the filling I combined fresh blueberries, sugar, flour, lemon zest and freshly squeezed lemon juice in a large bowl. Using a store-bought pie crust, I rolled out one of the crusts an extra inch or so and then placed it in a 9-inch pie plate. I then filled the crust with the blueberry filling. I won’t lie, I thought it looked a bit sparse, but I figured the filling would be the perfect amount once the pie was baked.

Next, I worked on the lattice topping. I rolled out another store-bought pie crust an extra inch or so and using a pastry wheel lattice cutter I cut strips of the crust. This small tool makes it super easy to make a lattice pie. Each strip is the same width so there’s no need for measuring and hoping you will cut each piece the same size.

I don’t have a great way of explaining how to make a lattice topped pie and unfortunately, I didn’t take pictures while making this one. It was 90 degrees outside, and my oven was already preheated to 400 F so I wanted to get it done quickly and, in the oven, so I could get out of the kitchen. After cutting all the strips, I placed half of the strips on the pie close together. Next, I weaved in the strips to make the lattice design by folding back every other strip that was on the pie and placed a pie strip perpendicular to the strips folded back and then unfolded the strips I folded down. For the next row I folded back those strips I hadn’t folded back from the first row and then placed another pie strip across. I repeated these steps until my pie was covered with the lattice design.

To finish the pie, I trimmed the edges around the pie and crimped the edge of the pie with a fork and then brushed the entire pie with an egg wash and sprinkled it with sugar.

I placed the pie on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 45 minutes, the blueberry filling was quite bubbly. After about the first 20 minutes of baking I placed a pie shield around the pie so the edges of the pie wouldn’t burn.

Unfortunately, my lattice wasn’t as pretty coming out of the oven as it was going in, but it was delicious!

And as you can see, my filling was the perfect amount. It was also the perfect consistency; it wasn’t runny at all.

 

Blueberry Pie

Ingredients:

Store-bought pie crust, or your favorite homemade pie crust

4 cups fresh blueberries, washed and dried

1/2 cup sugar, plus extra for sprinkling on the pie

1/2 cup flour

1 teaspoon lemon zest

1/4 cup freshly lemon juice, from two lemons

1 egg beaten with 1 tablespoon milk for egg wash

 

Directions:

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine the blueberries, sugar, flour, lemon zest and lemon juice. Mix the ingredients together well. Set aside.

Place one of the crusts into a 9-inch pie plate and fill with the blueberry mixture. Lay the second crust on top of the pie, or, use the second pie crust to create a design for the top of the pie. Place the pie on the prepared baking sheet and then brush with the egg wash and sprinkle the top with sugar.

Bake in the preheated oven for 45 – 50 minutes, or until the filling is bubbly and the crust has a nice golden color.

Cool on a wire rack to room temperature and then serve and enjoy!

S’mores Cupcakes

Happy National S’mores Day! The day to celebrate the summer and campfire sweet treat. This year to honor the day I decided to make a S’mores Cupcake. It starts off with a graham cracker crust, followed by a chocolate cupcake and topped with a marshmallow whipped cream… YUM!

After lining a 12-cup muffin tin with cupcake liners I made the graham cracker crust. I crushed a few graham crackers into crumbs by placing them in a resealable bag and rolled them with a rolling pin. I then combined the crumbs with melted butter and sugar. I placed a tablespoon of the crumbs into the bottom of each cupcake liner and then pressed them down with the bottom of a cup. I then baked them in a 350 F preheated oven for 6 minutes. Once they were done, I set the pan aside so the graham cracker crust could cool.

Next, I made the batter for the cupcakes. Now, you could make your cupcakes from scratch, but I decided to go the easy route and use a box mix of chocolate cake. I prepped the batter per the box directions and then filled each cupcake liner with a quarter cup of the batter. With the leftover batter I made a 6-inch chocolate cake so it wouldn’t go to waste. If you would like to make 24 cupcakes, you can easily double the ingredients for the graham cracker crust and use the leftover frosting to frost additional cupcakes. I baked the cupcakes for about 18 minutes and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Once the cupcakes were cooled, I made the marshmallow whipped cream frosting. Using a handheld mixer, I whipped heavy cream and vanilla extract together until soft peaks formed and then added in a 7oz. jar of marshmallow fluff (also known as marshmallow cream). I continued mixing until everything was well incorporated and the whipped cream was smooth. It was a bit lumpy at first, but, as I continued to mix it the lumps smoothed out.

I transferred the whipped cream to a piping bag fitted with a round tip and piped the frosting onto the cooled cupcakes and then topped them with graham cracker crumbs and shaved chocolate. The consistency of the frosting was a bit thin and I was concerned that it would be runny on the cupcakes, but it held up quite well. Definitely keep these in the refrigerator if making them on warm days.

And here is a pic of each layer of this delicious cupcake…

Looking for some more S’more inspired treats…

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies

Malted S’mores Ice Cream

S’mores Icebox Cake

S’mores Chocolate Chip Cookies

 

S’mores Cupcakes

  • Servings: 12 Cupcakes
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Ingredients:

Graham Cracker Crust

3/4 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 tablespoons sugar

 

Chocolate Cupcakes:

1 box chocolate cake mix along with the ingredients necessary to make the batter

 

Marshmallow Whipped Cream

1 cup heavy whipped cream

1 teaspoon vanilla extract

7 oz. jar marshmallow cream

 

Graham cracker crumbs and shaved chocolate for topping

 

Directions:

Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.

Make the graham cracker crust: Combine the graham cracker crumbs, butter and sugar in a medium bowl until well combined. Place a tablespoon of the mixture in the bottom of each cupcake liner and press down with the bottom of a cup. Bake in the preheated oven for 5 – 7 minutes, until set, and then let cool while making the cupcake batter.

Cupcakes: Prepare the cake mix per the instructions and pour 1/4 cup of batter over the graham cracker crust. Use the remaining batter to make a small cake. Bake the cupcakes for 15-18 minutes, or until a cake tester inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Frosting: Using a handheld mixer, beat the heavy cream and vanilla extract in a medium bowl until soft peaks form. Add in the marshmallow cream and continue beating the mixture until it’s smooth. Transfer to a piping bag fitted with a round tip and pipe dollops of the frosting onto each cupcake.

Top each cupcake with graham cracker crumbs and shaved chocolate and enjoy!

Applesauce Brownies

Earlier this week I posted a recipe that used applesauce and whole wheat flour as two of its ingredients and today I am sharing another recipe with those two ingredients… A brownie recipe. Granted these brownies were more like snack cakes, but, were delicious nonetheless. And truth be told, that’s all that really matters.

After making the batter I poured it into an 8×8-inch pan I sprayed with baking spray. I’ve come to realize that greasing your pan isn’t enough when it comes to making brownies. The addition of flour in the baking spray ensure that the brownies will not stick the pan when removing them. I then sprinkled the top of the batter with a walnut, chocolate chip and sugar mixture.

Next, I baked them in a 350 F preheated oven for about 30 minutes and after letting the brownies cool in the pan for a few minutes…

I removed them from the pan so they could cool completely on a wire rack…

Before slicing and enjoying them. As I mentioned, the texture is definitely more cake-like than brownie, and yes, I know that cake-like brownies are a thing, but, having had and made cake-like brownies, these definitely were not reminiscent of that. The brownies themselves aren’t overly sweet so the chocolate chips in the topping is a welcomed sweetness as is the crunch from the walnuts.

Applesauce Brownies

  • Servings: 12 Brownies
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Ingredients:

1 stick unsalted butter, at room temperature

6 tablespoons cocoa powder*

2 tablespoons vegetable oil

3/4 cup sugar

2 large eggs, at room temperature

3/4 unsweetened applesauce

1 1/4 teaspoons vanilla extract

1 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Topping:

2 tablespoons sugar

1/4 chopped walnuts

1/4 chocolate chips (any type)

 

*I used a 50/50 combination of Hershey’s 100% Cacao / Hershey’s Special Dark cocoa powder. The original recipe called for King Arthur’s Triple Cocoa Powder

 

Directions:

Preheat the oven to 350 F. Grease an 8×8 inch pan and set aside.

In a medium bowl whisk together the flour, baking powder, baking soda and salt and set aside.

In a large bowl combine the butter, cocoa powder, oil, sugar, eggs, applesauce and vanilla and using a hand mixer on medium speed beat the ingredients until well combined.

Add the dry ingredients to the wet ingredients and mix on low until just combined.

Spread the batter in the prepared ban.

In a small bowl combined the ingredients for the topping and then sprinkle over the batter.

Bake in the preheated oven for 30 – 35 minutes, or until the brownies begin to pull away from the sides of the pan and a cake tester inserted about 1-inch from the sides comes out clean.

Allow to cool in pan before slicing them.

Recipe from King Arthur Flour