5-Layer Brownie Cookie Cheesecake

A couple of things you’re going to need to make this cake… Patience, patience and more patience. You bake a layer, then you refrigerate it, you bake another layer and then you freeze it and finally you bake the last layer and then you place it back in the refrigerator so it can chill before enjoying a slice. But don’t worry, the first bite is worth the time and patience!

To make things a little easy for myself I followed the directions and used store bought chocolate chip cookie dough and boxed brownie mix.

I began by lining a 10-inch springform pan with 2 pieces of plastic wrap long enough to hang over the sides. After bringing the chocolate chip cookie dough to room temperature I pressed it into an even layer on the bottom of the pan, folded the plastic wrap over it and then placed it in the freezer.

I prepared the brownie mix per the directions on the box and then poured it into the 10-inch springform pan that I sprayed with baking spray after removing the cookie dough. I then sprayed the bottom and sides of an 8-inch round cake pan and pressed it in the center of the brownie mix until the batter reached about halfway up the springform pan. I baked this for about 45 minutes. I removed it from the oven after 35 minutes, per the directions, but felt that the brownie was a little too underdone so I placed it back in the oven for another 10 minutes. While the middle was still a bit undercooked, the outside was cooked. I think that if I make this again I will either cook it for 40 minutes, or reduce the oven temperature to 325 F and bake it for 45 minutes. While the brownie was still warm, I rotated the 8-inch pan into the brownie while carefully pressing it down to push the brownie further up the sides of the springform pan. I then refrigerated it for 30 minutes. I left the 8-inch pan in the brownie while it was in the refrigerator.

While the brownie was cooling I made the cheesecake batter by mixing together 3 8-ounce blocks of cream cheese with sugar, vanilla extract and an egg until it was smooth and no lumps remained. I set this aside. Once the brownie had cooled I removed it from the refrigerator and lined the bottom with Oreos.

And then poured the cheesecake mixture over it and baked it in the oven for 40 minutes and then placed it in the freezer, yes, the freezer, for 30 minutes.

Next, I arranged another layer of Oreos over the cheesecake…

And finally topped the whole thing with the frozen disc of chocolate chip cookie dough and placed it back in the oven for 20 minutes.

After letting it cool for a few minutes I placed it back in the refrigerator so it could chill.

Unfortunately, I don’t have a pretty picture of what the layers looked like when it was sliced (I made this for a birthday dinner and really couldn’t stop to take the all-important blog picture once we started slicing it) but I can tell you that it did get RAVE reviews. You might be thinking it would be overly sweet with all of the different layers, but, it actually wasn’t. It was more decadent than anything else and something you don’t need a huge slice of. I won’t lie, I was apprehensive to slice it because I had no clue if all of the layers had cooked properly, especially that brownie layer that seemed undercooked in the beginning, but, I needn’t worry. It probably would have been better if I had left the brownie a bit more undercooked in the beginning. I knew that I didn’t want to overcook it since it was going back in the oven 2 more times, but, I was just worried about putting a half cooked brownie in the refrigerator. I never know what can and cannot grow dangerous bacteria.

5-Layer Cookie Brownie Cheesecake

Ingredients:

16-ounce tube of refrigerated chocolate chip cookie dough, at room temperature

2 18-ounce boxed of brownie mix, prepared according to box directions

3 8-ounce cream cheese blocks, at room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1 large egg, at room temperature

1 package of Oreos

Whipped cream, for serving (optional)

Directions:

Preheat the oven to 350 F.

Line a 10-inch springform pan with 2 pieces of plastic wrap long enough to hang over the sides. Place the chocolate chip cookie dough into the pan and press it evenly into the bottom of the pan. Wrap it with the plastic wrap and place it in the freezer.

Spray the 10-inch pan with baking spray and pour in the brownie batter. Spray the sides and bottom of a deep (at least 5-inches) 8-inch round cake pan with baking spray and then press it into the brownie batter until the batter reaches halfway up the sides of the 10-inch pan. Bake for 35 – 40 minutes and then let cool for 5 minutes. While rotating the 8-inch pan press it into the brownie so the brownie can come up higher on the sides of the 10-inch pan. Place in the refrigerator for 30 minutes.

Reduce the oven to 300 F.

In a large bowl beat together the cream cheese, sugar, vanilla extract and the egg with a hand mixer on medium speed until it’s smooth. Set aside.

After the 30 minutes, remove the brownie from the refrigerator and line the bottom with a single-layer of Oreos. Pour the cheesecake mixture over the cookies and bake in the oven for 35-40 minutes, until the cheesecake is set, but slightly jiggles in the center. Let cool for a few minutes and then place in the freezer for 30 minutes.

After these 30 minutes are up, place a single-layer of Oreos on top of the cheesecake layer and then place the frozen chocolate chip cookie dough disk on top. Tucking in any edges and bake for 20 minutes.

Let it cool for a few minutes and then refrigerate for 2-3 hours before removing the ring and slicing. Serve with a dollop of whipped cream and an Oreo on top.

**A quick tip… Instead of placing the Oreos in a single-layer, crush them. It would definitely make slicing the cake easier and less likely to fall apart.

Recipe from Tasty

Chocolate Roll Cake with a Pumpkin Mousse Filling

In my opinion chocolate and pumpkin go together as well as chocolate and peanut butter. I say this because I’ve made a few desserts that have used this combination and they all turned out delish – Pumpkin Brownie Swirl Pie and Chocolate Pumpkin Crepe Cake. There was also the Pumpkin Chocolate Brownies I made that tasted good but required a vast amount of ingredients and ended up being undercooked in the middle. I may have to revisit that recipe since it did taste good but just needed some tweaking. So, it should be of no surprise that I finally decided to make a simple chocolate cake with a pumpkin filling. Well, not completely simple, a Chocolate Roll Cake, which is easy to create but just looks fancier than your everyday layer cake.

Using a devil’s food cake mix, I made the chocolate cake in a jelly roll pan. While it was baking I prepped a clean kitchen towel by sprinkling it with confectioners’ sugar. Once the cake was finished baking I immediately flipped it on to the towel and rolled the cake along with the towel from one short end to the other and placed it on a wire rack to cool for an hour.

While the cake was cooling I made the pumpkin spice mousse and refrigerated it. This is the same mousse I used as a filling for the spice cupcakes I posted about almost two weeks ago. Unfortunately this was my last box of Pumpkin Spice Jell-O pudding mix. I have searched and just haven’t been able to find it at any of my local supermarkets. I’m not giving up hope though. As an aside, if you’re not a pumpkin fan or can’t find the flavor by you as well use another flavor of Jell-O  pudding. The recipe and directions are the same. I went on their website and was surprised to learn of all the flavors they make that I have never seen in the supermarket – cheesecake, red velvet, coconut and strawberry crème just to name a few. Here’s a link to the complete selection.

Once the cake had cooled I unrolled it and spread the pumpkin spice mousse on it leaving a small border around the edges so the mousse wouldn’t spill out when I rolled the cake once again. I used most of the mousse. I then rolled the cake again (without the towel). Placed it on a serving dish and sifted confectioners’ sugar over it. Now, as you can see my cake did break a bit when I re-rolled it. If this happens don’t despair just position the cake on your serving dish with that side down.

And when I sliced into it you barely noticed the tear. The roll design was still visible and more importantly the cake and mousse tasted delicious and that’s what really matters!

Chocolate Roll Cake with a Pumpkin Spice Mousse Filling

Ingredients:
For the cake:

1 box of Devil’s food cake mix

6 eggs

1/2 cup water

1/4 cup vegetable oil

1 tablespoon confectioners’ sugar

For the Pumpkin Mousse:

1 3.4oz. package of Pumpkin Spice Jell-O Pudding Mix

1 cup whole milk

1 cup heavy whipping cream

Directions:

Heat oven to 375 F. Line the bottom of a 15x10x1-inch (Jelly Roll Pan) pan with foil or waxed paper, spray with baking spray.

In a large bowl beat the eggs with an electric mixer on high until the eggs are thick and lemon colored, about 5 minutes. Add the cake mix, water and oil and beat on low speed for 30 seconds, then on medium speed for 1 minutes. Pour about 2 3/4 – 3 cups of the batter into the prepared pan. Use the remaining batter to make cupcakes, or as you wish.

Bake 14 to 16 minutes, or until the cake springs back when lightly touched in the center. Turn the cake out on a clean kitchen towel sprinkled with the confectioners’ sugar. While the cake is still hot, carefully roll up the cake and towel together from one shorter end to the other. Cool completely on a wire rack for 1 hour.

While the cake is cooking make the mousse. Combine all of the ingredients in a medium bowl and beat with a hand mixer on medium speed until thick and smooth. Refrigerate until ready to use.

After an hour, unroll the cake carefully and remove the towel. Spread the pumpkin spice mousse evenly over the cake and roll it up once again. Dust with confectioners’ sugar and enjoy!

Recipe for cake from Betty Crocker

Cookies and Cream Cake

If you love Oreos then this is the cake for you… A Cookies and Cream cake that has crushed Oreos baked into the batter as well as crushed Oreos folded into the buttercream.

I took the easy route and opted to use a box cake, a Duncan Hines Classic White Cake Mix to be exact. I made one minor adjustment to the batter, I added in an extra 1/4 cup of water so that the Oreo crumbs wouldn’t thicken the batter too much. Once the batter was ready, I then folded in a cup of Oreo crumbs. To create the crumbs I placed a bunch of Oreos in a Ziploc bag, sealed it and then rolled it with a rolling pin. I left some of the Oreos in fairly large crumbs so that the cake wouldn’t just be speckled with little pieces of Oreos, but have some noticeable pieces. I then divided the batter between two 8-inch round pans that I sprayed with baking spray and baked it in a350 F preheated oven until a cake tester inserted in the middle came out clean, about 25 to 30 minutes. I let the cakes cool for a few minutes and then inverted them on wire racks to cool completely.

Meanwhile, I made the frosting. My go-to frosting is a Fluffy Vanilla Frosting that I got from a Martha Stewart cookbook and have been using for quite some time now when it comes to decorating my cakes. It tastes good (not overly sweet) and holds up well to piping and tinting. If frosting is too soft when you tint it it will only get softer and when you try to pipe it it inevitably droops. While I love using the frosting, I am not a fan of making it. It involves adding the confectioners’ sugar 1/2 cup at a time and raising and lowering the speed of my stand mixer. What ultimately happens, even though I cover the mixer with a kitchen towel, is sugar dust gets everywhere on my counter. I was also concerned that the recipe wouldn’t yield enough frosting to fill, frost & decorate the cake. So, while doing a little research for this cake – I couldn’t decide in the beginning if I should make the cake from scratch or use a box mix – I came across a buttercream frosting that incorporated crushed Oreos that I decided to try. I began by beating the butter in my stand mixer until it was light and fluffy and then added in confectioners’ sugar and heavy cream and mixed it on low speed until the sugar was incorporated and then slowly raised it to medium until everything was well blended. Using a rubber spatula I folded in Oreo cookie crumbs. You may be tempted to make the frosting in advance and then store it in the refrigerator. I suggest not doing that. Doing so will allow the cookie crumbs to soften and when you go to use it your frosting may end up looking more gray than speckled with Oreos.

Once the cake cooled I torte both to remove the small dome that formed during baking and then spread some of the frosting on one the cakes and then topped it with the other. I then crumb coated the cake and refrigerated it for about 15 minutes so the frosting could set and then finished frosting it. I had some remaining Oreo crumbs so I pressed them along the bottom of the cake.

Next, I made the chocolate ganache that I poured on top of the cake and spread around. Using a squeeze bottle I tried to create a chocolate drip around the cake. Unfortunately it was a bit warm in my house so the chocolate didn’t set well (even after refrigerating it for a few minutes) so it was a bit runny, hence the chocolate drizzle running down the sides of the cake. Oh well! Finally, using a Wilton 1M tip I piped dollops with the remaining frosting on top of the cake and place a mini Oreo in each one. A little tip, if you plan on piping frosting that has crumbs in it make sure your tip is large enough for the crumbs to pass through. I actually had a few instances of the crumbs getting stuck.

And there you have it… A Cookies and Cream Cake.

 

Cookies and Cream Cake

Ingredients:

For the Cake:

1 15.25 oz. white cake mix

3 large egg whites

1 1/4 cups water

1/3 cup vegetable oil

1 cup Oreo crumbs

 

For the Frosting:

3 sticks unsalted butter, at room temperature

5 cups confectioners’ sugar

1 1/3 cups Oreo crumbs

1/4 cup heavy cream

 

For the Chocolate Ganache:

1 cup (8 ounces) semi-sweet chocolate (can use chocolate chips or a baking bar chopped)

1/2 cup heavy cream

 

*You will need 1 package of Oreos and 1 small container of mini Oreos

 

Directions:

Preheat the oven to 350 F. Spray two 8-inch round cake pans with baking spray or butter and flour.

In a large bowl combine the cake mix, egg whites, water and oil. Prepare according to box directions then fold in the Oreo crumbs. Divide the batter among the two pans and bake in the preheated oven for 25 to 30 minutes, until a cake tested inserted in the middle comes out clean. Let the cakes cool in the pans for 15 minutes and then invert them on a wire rack to cool completely.

While the cakes are cooling make the frosting. Beat the butter on medium speed until light and fluffy. Add in the confectioners’ sugar and heavy cream and beat on low speed until incorporated and then raise the speed to medium and continue beating until well blended. Using a rubber spatula fold in the Oreo crumbs.

Once the cake has cooled, torte, fill and apply a crumb coat. Refrigerate the cake for about 15 minutes.

While the cake is in the refrigerator make the chocolate ganache. Place the chocolate in a bowl. Warm the heavy cream in a small saucepan over low heat until steaming and then pour over the chocolate. Let sit for 5 minutes and then stir until smooth. Set aside until ready to use.

Remove the cake from the refrigerator and finish frosting. If you have Oreo crumbs remaining press them along the bottom of the cake. Once the ganache has thickened, transfer to a squeeze bottle and squeeze some of the ganache on the center of the cake. Using an off-set spatula gently spread the ganache towards the outside of the cake, careful not to let it spill over. Add more ganache is necessary. With the remaining ganache in the squeeze bottle drip the chocolate the chocolate along the sides of the cake. Place in the refrigerator so the chocolate can set.

Once chocolate has set use the remaining frosting to pipe dollops on top of the cake. Add mini Oreos to the dollops or cut larger Oreos in half and add those to the dollops.

Frosting Recipe from the Preppy Kitchen

 

Blueberry Peach Buckle

Labor Day… Today marks the unofficial end to the summer for most, calendar-wise though we have until the 22nd. And with temps planning to hit the high 80’s in New York this week, it doesn’t seem like summer is letting go that easy! So, if you’re craving a dessert that’s reminiscent of summer flavors and you’re still able to get fresh peaches in your neck of the woods (although frozen would work, or you could sub the peaches for apples) this Blueberry Peach Buckle is for you!

Now, you may be wondering what exactly a buckle is. I know I was when I saw this recipe. Well, it’s a fruit cake, usually made with blueberries, that has a streusel topping. When the cake bakes the batter will rise whereas the blueberries and streusel topping will weigh it down, the surface of the cake will then buckle. Truth be told, I didn’t really see this happen with the one I made.

Overall this cake was good, but, there are two things I would do different next time. I found the streusel topping to be a bit sweet so I think I would cut back on the granulated sugar and have an even amount of both sugars. Also, add in another chopped peach. I could barely taste the peach pieces in the cake. Oh, and there is a third, either omit the orange zest or add in another 1/4 teaspoon. I really didn’t get the orange essence.

A scoop of vanilla ice cream on the side did make this cake extra yummy though regardless!

 

Blueberry Peach Buckle

For The Cake:

4 tablespoons unsalted butter, at room temperature

1 2/3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 teaspoon orange zest

1 large egg

1/2 cup milk*

2 cups blueberries

1 large peach, chopped

 

*I used whole milk

 

For the Streusel Topping:

1/4 cup granulated sugar

2 tablespoons light brown sugar

3 tablespoons flour

1/4 teaspoons freshly grated nutmeg

2 tablespoons unsalted butter, at room temperature

Pinch of salt

Vanilla ice cream, for serving

 

Directions:

Preheat the oven to 375 F. Grease an 8×8 baking dish with butter or spray with cooking spray.

Whisk the flour, baking powder and salt in a medium bowl and set aside. In a large bowl beat the butter, sugar and orange zest together on medium-high speed until light and fluffy. Beat in the egg and then gradually beat in the milk with the mixer on low. Your batter may look curdled due to the milk and zest interacting. Add the flour mixture and continue to meat until well incorporated. Your batter will be thick. Fold in the blueberries and chopped peach and spread in the prepared dish.

To make the streusel, in a medium bowl combine the sugars, flour, nutmeg and salt. Work the butter in with your fingers until clumpy. Scatter it over the batter.

Bake in the preheated oven for about an hour, until a cake tested inserted in the middle comes out clean. Let cool for at least 30 minutes and then serve with the ice cream.

Recipe from Food Network

Lemon Mascarpone Crepe Cake

I’ve been wanting to make this Lemon Mascarpone Crepe Cake for over a year now. Somehow it just got away from me last summer and it almost did the same this summer. I truly feel the flavors of this cake are ideal for the summer months. This isn’t my first crepe cake though, last fall I made a Chocolate-Pumpkin Crepe Cake which was quite delish.

Unfortunately this crepe cake wasn’t a hit amongst my friends who tried it. Not because of the taste but because they weren’t keen on the crepes. They agreed that the lemon curd cream filling between the crepes was good but the crepes themselves not so great. Not so much the flavor, but, the texture. Which I can completely understand. Eating a cake of crepes is nothing like eating a fluffy moist cake. I myself enjoyed it, but, I’m a texture person. In other words, I like sprinkles on my ice cream, nuts in brownies and cookies and so forth. Oh well… You can’t always bake something that everyone will rave about.

One thing I have to point out… This very apropos cake stand I used for this cake. It has a glass lemon as the stem between the base and the plate. I got it from a dear friend’s mom a few days before I made this cake and it made making this cake a little more fun!

 

Lemon Mascarpone Crepe Cake

Ingredients:

Lemon Curd*:

6 tablespoons unsalted butter, at room temperature

3/4 cups sugar

1 large egg

3 large egg yolks

3/4 cup freshly squeezed lemon juice, from 5 to 6 lemons

 

Crepes:

1 3/4 cup whole milk

4 large eggs

1/2 stick unsalted butter, melted and cooled

1 cup flour

6 tablespoons finely ground cornmeal

1 teaspoon sugar

1/2 teaspoon salt

An additional 3 tablespoons of butter to cook the Crepes

 

Assembly:

2 1/2 cups heavy cream

6 tablespoons confectioners’ sugar

5 ounces mascarpone cheese

1 teaspoon pure vanilla extract

Crushed amaretti cookies, for garnish (optional)**

 

*If you opt to use store bought lemon curd, you will need 1 cup.

**I used Stella D’oro Breakfast Treats

 

Directions:

Lemon Curd: Beat together the butter and sugar on medium-high speed until light and fluffy. Reduce the speed to low and add the whole egg. Once well combined, gradually add in the egg yolks, then the lemon juice. The mixture may appear curdles. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon, about 5 to 6 minutes. Transfer to a bowl and place a piece of plastic wrap directly on the surface and refrigerate until cool. You can keep the lemon curd in the refrigerator up to 1 week.

Crepes: Combine all of the ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight. Once the batter is cold, stir it the batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch skillet over medium heat. Pour about 1 ounce of batter on the skillet and tilt it to even distribute the batter. Cook until the edges on the crepe turn golden and then carefully flip and cook until just set. Transfer to a paper towel lined plate. Melt another 1/2 teaspoon of butter and continue cooking the crepes in the same manner. Mix the batter between each crepe. Stack the crepes on top of one another and let cool for 30 minutes. You will have between 16-20 crepes.

Assembly: Beat 1 1/4 cups heavy cream with 3 tablespoons of confectioners’ sugar until soft peaks form. Fold a third of the whipped cream into the lemon curd with a rubber spatula until combined. Then fold the cream-curd mixture into the remaining whipped cream until completely combined.

Place 1 crepe on the center of a cake stand and spread 3 tablespoons of the curd mixture evenly over the crepe. Repeat layering with remaining crepes and curd mixture, ending with a crepe.

Whisk together the remaining cream and confectioners’ sugar with the mascarpone and vanilla extract until soft peaks form. Spread the mascarpone cream on the top and the sides of the cake. Refrigerate until set, about 2 hours. Let stand at room temperature for 30 minutes and garnish with crushed cookies before serving.

Recipe from Martha Stewart

Lemon Blueberry Snack Cakes

I don’t have enough space in my kitchen to store all of my baking supplies so I keep them nicely organized on a shelving until in my basement. Not long ago while grabbing my Bundt pan to make a pound cake I thought it was about time I use my snack cake pans again. I’ve only used them once to make these Chocolate Snack Cakes. So, the wheels started turning to come up with a flavor. Initially I was thinking of making a Raspberry Cake with a Lime Curd Filling, then, it became a Raspberry Cake with a Lemon Curd Filling, next, a Lemon Raspberry Cake with a Pastry Cream filling, but, since blueberries were on sale the week I decided to make them it ended up being a Lemon Blueberry Snack Cake. Maybe another day will try out one of those other flavors. Oh, and in case you are wondering what a snack cake pan is, it’s essentially a pan that will make cakes that look like Twinkies. I have this one from Fat Daddio, which I believe isn’t available anymore, but, Wilton makes a similar one.

I tweaked the recipe that I used to make this Lemon Cake a few years back and then gently folded in blueberries that I dredged in flour (a little trick to ensure the blueberries won’t sink to the bottom of the batter while baking). I then divvied the batter among my snack cake pans and baked them in the oven. If you don’t have snack cake pans, you can use the batter to make cupcakes. They are delicious on their own, but, it you opt to make the cupcakes top them with cream cheese frosting and decorate with lemon zest and a few more blueberries for a little extra wow.

 

Lemon Blueberry Snack Cakes

Ingredients:

1 stick unsalted butter, at room temperature

1 1/2 cups flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

2 large eggs, at room temperature

5 oz. buttermilk*

3/4 teaspoons pure vanilla extract

Zest of 1 lemon

1/2 cup blueberries, dredged in flour

 

*I made my own buttermilk by stirring together 4 1/2 teaspoons of white vinegar and 1 cup whole milk and let it sit for 10-15 minutes until it curdled. You can refrigerate the leftovers.

 

Directions:

Preheat the oven to 350 F. Spray a snack cake pan with baking spray. If making cupcakes, line a cupcake tin with liners.

Sift together the dry ingredients (flour, baking powder, baking soda & salt) and set aside.

In a large bowl beat the butter and sugar on medium speed until light & fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition.

Add the flour mixture in 3 batches, alternating with the buttermilk and beat until just combined. Add in the lemon zest and vanilla extract.

Fold in the blueberries and pour batter into the pan. For the snack cake pan use about 3 tablespoons of batter per cavity, for cupcakes 1/4 cup of batter.

Bake for 18 – 20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

S’more Brownie Bites

Happy National S’mores Day! Will you be enjoying the campfire treat today? Truth be told, I had my first actual s’more last year and I must admit it was pretty good. I am not a big marshmallow fan so I think that’s why I never tried one, also, I’ve never been camping. Although you don’t have to go camping to have a s’more. Last year friends and I made them for dessert after a BBQ by roasting the marshmallows over sterno gel chafing fuel. Believe it or not, it actually worked! For today’s s’more treat I made S’more Brownie Bites.

I started by making the brownie batter. I melted a stick of butter in a small saucepan and then added in mini chocolate chips and whisked it until it was melted and smooth. I transferred this a medium bowl and stirred in sugar, eggs and vanilla extract. Using a hand mixer I then beat in all-purpose flour. And finally I stirred in mini chocolate chips. Now, the recipe called for quinoa flour along with all-purpose flour. I decided to omit the quinoa flour and just used all-purpose flour. I honestly didn’t want to spend money on quinoa flour which I probably wouldn’t use again and it didn’t seem necessary to the outcome of the recipe. I even researched making my own quinoa flour, but, it just didn’t seem worth the time and effort. Sorry if I sound so negative, but, I’ve finally learned that tweaking a recipe to the ingredients you have on hand is obviously much easier but also builds one’s confidence in the kitchen and you truly learn what works and doesn’t work. Back in the day, I would avoid a recipe if it included an ingredient not readily available or a bit on the pricier side, but, now I look for ways to make the recipe work with what I have on hand.

Once the batter was ready, using a small cookie scoop, I filled a mini cupcake pan, which I lined with liners, with the batter. Next, I pressed three mini marshmallows into each of the brownie bites and then topped them with crushed graham crackers. Here’s my simple trick for crushing graham crackers… Break them up a little and add them to a quart-size Ziploc bag. Seal the bag, removing the air, and then using a rolling pin, roll the graham crackers to crush them to your desired consistency. I opted to leave the graham crackers with little pieces to give the tops of the brownie bites a little texture to them.

After baking in a 350 F preheated oven for about 12 minutes they were ready! One downfall of baking marshmallows is that they melt considerably, so removing the brownie bites from the pan wasn’t as easy as just removing basic cupcakes. I let them cool for a few minutes before removing them so that could have been part of the problem, but, I also didn’t want to remove them right out of the oven since I wanted the brownies to settle a little before removing them. Removing them too soon could have resulted in smooshed brownie bites. Regardless, they still tasted yummy! The extra mini chocolate chips in the batter really added another level chocolate goodness to the brownie part and the marshmallows were perfectly melted into the brownies.

 

S’more Brownie Bites

  • Servings: 24 Brownie Bites
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Ingredients:

3-4 large graham crackers, finely crushed

1 stick unsalted butter

1 ¼ cups mini chocolate chips

½ cup sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup all-purpose flour*

Mini Marshmallows

*Original recipe called ½ cup all-purpose flour & ½ cup quinoa flour

Directions:

Preheat the oven to 350 F. Line a mini cupcake pan with papers liners and set aside.

In a small saucepan, melt the butter over low heat. Remove from the heat and add in ¾ cup of the mini chocolate chips. Whisk until the chocolate chips have melted and the mixture is smooth. Transfer to a medium bowl and whisk in the sugar, eggs and vanilla. Using a handheld mixer, gradually beat in the flour until the mixture is smooth and thick. Finally, whisk in the remaining ½ cup of mini chocolate chips.

Using a small cookie scoop, fill each paper line with the batter. Press 3 mini marshmallows into the center of the batter and then sprinkle with graham cracker crumbs. Bake in the preheated oven for 10 to 12 minutes, the marshmallows will be puffed and lightly golden. Let cool for 20 minutes and enjoy!

Recipe From Food Network