Want S'more? Cupcakes that is!

These S'mores cupcakes really do taste like s'mores! For the frosting I whipped up some homemade Marshmallows (Recipe coming soon!) and spread them on the cupcakes.

S'more Cupcakes

Makes 24

1 "Family Size" box Pillsbury Fudge Brownies

1/4 cup water

1/2 cup vegetable oil

3 eggs

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20 graham crackers

1 stick unsalted butter, melted

1/2 sugar

1 bag mini chocolate chips

2 Hershey Bars

Start by preheating you oven to 350 degrees, & line your muffin pans with 24 cupcake wrappers. making the brownie mix according to package instructions, but use 3 eggs instead of 2 for cake-like brownies. Set aside.

For the Grahm Cracker "Crust", combine graham crackers and sugar in food processor, pulse until crackers are crushed into small even crumbs. Slowly add melted butter a little at a time, pulsing after each addition until you get a mixture that's still crumbly, but firm when pressed. Drop a Tablespoon of the crumbs into each cupcake liner & press them down with a small glass. I used a Mini-Tart Shaper from Pampered Chef. On top of that, sprinkle on 1 teaspoon of mini chocolate chips. Pop that into the oven for 5 minutes to firm the crust & start melting the chocolate chips.

Remove the pans from the oven & fill them 3/4 full with the brownie batter. Then, sprinkle another teaspoon of mini chocolate chips & another Tablespoon of the Graham Cracker mixture. Place pans back in the oven & bake for about 20 minutes.

 When they come out they'll look like this! Now you have to decide what you want to do for the frosting.

You can whip up some of Martha Stewart's Marshmallow Frosting.

Or you can spread on a little Marshmallow Fluff & stick a big marshmallow on top like Rebecca from Homemaker's Habitat did.

Or spread on some homemade marshmallow like I did, then stick on a Hershey's piece & Your done!

Happy Baking!

Whoopie Pies!

These are SO good!

I made these a few years back, and I recently stumbled upon the recipe and decided to make them again! I did change the filling recipe by not adding as much shortening, but adding more marshmallow cream. They are surprisingly easy to make, and they taste just like Oreo Cakesters! (Even my super picky brother liked them!)

First Come the cookies!
1/2 cup vegetable oil

1 cup sugar

1/2 cup cocoa powder

1 cup milk

1 egg

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

Beat all of the ingredients together until well mixed, and refrigerate for 1 hour. Preheat your oven to 425 degrees and drop the dough, one Tablespoon at a time onto an gaeased cookie sheet covered in parchment paper. Bake the cookies for 5-10 minutes. While the cookies cool, make the filling.

Creamy, Fluffy, & Gooey Filling!

1/2 cup solid vegetable shortening

2 cups confectioners’ sugar

2 1/2 cups marshmallow cream

2 teaspoons vanilla extract

3 to 6 tablespoons milk

Beat the shortening, sugar, marshmallow cream, vanilla, and 3 tablespoons of the milk together until fluffy. Add more milk if needed. Spoon a generous dollop of filling on half of the cooled cookies, and place another cookie on top to make a sandwich.

Happy Baking!

My First Fondant Covered Cake!

Yay! My first fondant covered cake! I've been wanting to try a fondant cake forever. It's not as easy as it looks. I made the marshmallow fondant myself by melting marshmallows with some water and mixing them with a 2 pound bag of powdered sugar. It doesn't really taste like marshmallows though, just powdered sugar. So it's mainly just for looks. I know it has some cracks, but it's not too shabby for my first time. Right? I'll try it again some other time.

To make this, I just made a regular box cake with some secret ingredients to make it EXTRA moist. I had the marshmallow fondant made a few days earlier and kept it wrapped tightly in saran wrap and a plastic bag with no air. I used the recipe from Wilton's website for the Rolled Marshmallow fondant.

First you frost the cake with a light layer of Buttercream Frosting ( I also used a recipe from Wilton's website), but before I frost the cake. I like to brush it with sugar water to "lock" in the moisture. After you frost the cake you should leave it in the fridge while you roll out your fondant. Before you roll out your fondant, you should spray your surface with cooking spray and then dust it heavily with cornstarch or powdered sugar.

Once you have your fondant rolled out to the size of your cake, you can remove your cake from the fridge. To position the fondant on your cake, fold the fondant over your rolling pin and carry it over onto your your cake. Once it's on your cake smooth it on with your hands or fondant smoother and viola'! Fondant covered cake!

To color the fondant use paste food coloring and mix it in with your hands ( you MIGHT want to wear gloves ). I used small cookie cutters to cut the stars out. To stick the stars to the fondant, you use a little bit of water. Not too much because your colors might run.

I hope you learned something! Send me pictures of your fondant cakes!