Ritz Cracker Peanut Butter Cup S'mores Bites

Saturday was National S'mores Day. Did you celebrate? To be honest, I forgot all about it until I saw a bunch of s'mores recipes pop up on blogs throughout Friday and the weekend. I couldn't go without making at least one s'mores treat. Since I didn't have a lot of extra time, I decided to bake some S'mores Bites- only three ingredients and super simple to make. However, I realized that I didn't have any graham crackers. Instead I went with Ritz Crackers. FYI- Ritz Crackers make excellent s'mores. 

Originally I thought I would melt some chocolate chips and coat the Ritz Crackers in a thin layer of melted chocolate. But then I came across a bag of Reese's Peanut Butter Cups in my freezer and the idea to include them in my s'mores was born. The only thing better than ooey-gooey s'mores is ooey-gooey peanut buttery smore's. 

Ritz Cracker Peanut Butter Cup S'mores Bites
Recipe adapted from S'mores Bites

24 Ritz Crackers
12 Reese's Peanut Butter Cups
12 large marshmallows, halved

Line a large baking sheet with aluminum foil. Align the Ritz Crackers in the center of the baking sheet. Place a marshmallow on top of each cracker, sticky side down. Place the baking sheet under the broiler for a few minutes. Do not walk away. As soon as the marshmallows turn golden brown in color, remove them from the oven. Place a Reese's Peanut Butter Cup on top of each marshmallow and press down slightly. Place another Ritz cracker on top of the Reese's. Serve immediately. 

S'mores Bites

Like I often do during the summer, I was really craving s'mores over the weekend. But with temperatures almost reaching 100 degrees, it is unlikely that many people had a campfire going long enough to make real s'mores. Sometimes you just need to improvise to get your s'mores fix. These mini S'mores Bites were the perfect improvisation and definitely satisfied my craving. And the best part is that you only need three ingredients and five minutes to make them. 

In order to mimic traditional toasted s'mores, you put the graham crackers, each topped with a marshmallow, under the broiler for a few minutes. Whatever you do, don't step away from the oven. The marshmallows will turn golden brown very quickly and you don't want to burn them. If you have a kitchen torch, you could also use that for even more control. Either way, I highly recommend toasting your marshmallows because that is the best part of s'mores. 

S'mores Bites
Recipe from Cooking Classy

6 graham cracker sheets
6 large marshmallows, cut into halves (12 halves total)
12 Hershey's Kisses

Break each graham cracker sheet in half. Using a small circular cookie cutter, cut each graham cracker half into a circle. Place a marshmallow on top of each circle, sticky side down. Align the graham crackers in the center of a cookie sheet lined with aluminum foil. Place the cookie sheet under the broiler for a few minutes. Do not walk away. As soon as the marshmallows turn golden brown in color, remove them from the oven. Place a Hershey's Kiss on top of each marshmallow and gently press down. Serve immediately.

Lucky Charms Cupcakes

The idea to make these cupcakes has been in my head for a long time. Once I get an idea, I can't stop thinking about it. So this past weekend I finally got into the kitchen and made Lucky Charms Cupcakes. Although I never really liked Lucky Charms growing up, I knew I could transform them into a cute and tasty cupcake. For the frosting, it was a no-brainer. I had to go with a marshmallow frosting.  I went back and forth on the cupcake base and ultimately settled on a funfetti cake. Funfetti is one of my all-time favorite flavors and I thought its colorful appearance went well with the theme. The funfetti cupcakes themselves are perfectly light and airy with the addition of six egg whites in the batter. I know that I will make this recipe over and over again- I think it would also be really good with vanilla or strawberry buttercream. Finally I topped the cupcakes with Lucky Charms. Just one note- the Lucky Charms were a little soggy and started to melt the next day. If you plan to make these cupcakes in advance, I suggest waiting to add the Lucky Charms until just before serving them.

I think these cupcakes would be especially good for a child's birthday party. But whatever the occasion, these cupcakes are magically delicious!

Lucky Charms Cupcakes

Cupcakes from Annie's Eats,  Frosting from Martha Stewart
Yield: 24 Cupcakes

1 cup whole milk, divided

6 large egg whites

1 tbsp vanilla extract

1/4 tsp almond extract

2 3/4 cups cake flour 

1 1/2 cups granulated sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup multi-colored sprinkles

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups powdered sugar

7 1/2 oz marshmallow fluff

2 tsp vanilla extract

Preheat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a liquid measuring cup, combined 1/4 cup of the whole milk, egg whites, vanilla extract and almond extract. Whisk until combined. 

In a stand mixer, combine the cake flour, granulated sugar, baking powder and salt. Mix on low speed for about 30 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand. Add the remaining 3/4 cup whole milk. Increase the speed of the mixer and beat for an additional 1-2 minutes. With the mixer now on low speed, add the egg white mixture in three addition, mixing for at least 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Add the sprinkles and gently mix with a rubber spatula.

Divide the batter between the prepared muffin tins. Bake for approximately 18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix until fully incorporated. Add the marshmallow fluff and vanilla extract. Beat until light and fluffy, another 1-2 minutes. 

Pipe frosting on cooled cupcakes. Garnish with Lucky Charms.

S'mores Brownies

I love rich and thick brownies. And these might be the thickest brownies that I have ever made. The brownies themselves are sandwiched between a golden graham cracker crust and a layer of toasted marshmallows. I highly suggest that you take the extra step and toast your marshmallows under the broiler. Alternatively, you could use a kitchen torch to achieve the same effect. Perfectly toasted marshmallows are definitely the best part of s'mores. Hopefully summer is just around the corner and we can all enjoy making s'mores around a toasty campfire in the near future. Until then we just need to improvise and what better way to improvise than with these brownies. 

S'mores Brownies 

Recipe adapted from the Food Network Kitchens

Crust:

6 tbsp unsalted butter, melted

1 1/2 cups graham crackers, crushed

2 tbsp granulated sugar

Brownie:

1/2 cup (1 stick) unsalted butter

4 oz unsweetened chocolate, chopped

1 cup light brown sugar

3/4 cup granulated sugar

1 1/2 tsp vanilla extract

1/2 tsp salt

4 large eggs, cold

1 cup all-purpose flour

Topping:

2 1/2 cups mini marshmallows

Preheat oven to 325 degrees F. Line an 8x8 inch baking pan with tin foil, leaving an overhang of about 1 inch on each side. Lightly butter the pan with some of the melted butter.

In a large bowl, whisk together the rest of the melted butter with the graham cracker crumbs, sugar and salt. Pour the crumb mixture into the prepared baking pan and press down gently. Bake for about 20 minutes or until golden brown. 

In a large microwavable bowl, combine the butter and chocolate. Melt in the microwave for about 2-3 minutes or until smooth and shiny. Add the sugars, followed by the salt, and whisk until combined. Add the eggs and beat until incorporated and the batter is thick and glossy. Finally add the flour. Mix until just combined.

Pour the batter over the graham cracker crust. Bake for about 40-45 minutes or until an inserted toothpick comes out clean. 

Layer mini marshmallows across the top of the brownies. Position a rack about 6 inches from the broiler and preheat on low. Toast the brownies under the broiler until golden brown, about 2 minutes. Be careful not to burn the marshmallows, this often happens very quickly. Allow them to cool completely on a cooling rack before cutting into squares for serving. 

Peanut Butter Cup S'mores Bars

I am getting really anxious for the summer and warmer weather. Although New England has teased us with a few nice days, it never seems to last long enough. I cannot wait until I put my winter jacket away for good. Bring on the warm weather, flip flops and ice cream. Even though Mother Nature might not be ready to officially call it summer, these Peanut Butter Cup S'mores Bars definitely reminded me of what is still to come. 

This recipe was adapted from Tracey's Super Simple S'mores Bars. The recipe itself lives up to its name as they are certainly simple to make. Here is a quick rundown of the recipe. First, a crust mixture is prepared and pressed down into the bottom of an 8x8 baking pan. The crust includes graham cracker crumbs, an essential part of any s'mores treat. A layer of peanut butter cups is placed on top of the crust, followed by a layer of marshmallow creme and any remaining graham cracker crumbs. Feel free to use Hershey Bars if you prefer to mimic a more traditional s'mores bar. However, I love peanut butter and look for any excuse to include it in a recipe. I will leave that decision up to you.

Peanut Butter Cup S'mores Bars

Recipe from Tracey's Culinary Adventures

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs (from about 5 graham crackers)

1 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg, at room temperature

1 tsp vanilla extract

16 peanut butter cups, unwrapped

1 1/2 cups marshmallow creme (such as Fluff)

Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper, leaving an overhang of paper on two sides so that bars can be lifted after baking. 

In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside. 

Using a stand mixer, beat together the butter and sugar until light and creamy, about 3-4 minutes. Add the egg, continuing to beat until fully incorporated. Add the vanilla. With the mixer on slow speed, slowly add the dry ingredients to the wet ingredients. Mix until combined.

Transfer the dough to the prepared baking pan. Gently press the dough into an even layer on the bottom of the baking pan. Unwrap the peanut butter cups and place them in a 4x4 pattern over the bottom layer. Spread the marshmallow creme over the peanut butter cups (This step will be a little tricky due to the stickiness of the marshmallow creme. Don't worry if it is not an even layer. The marshmallow creme will melt during baking). 

Bake for 25 minutes or until the top is golden brown in color. Transfer the baking pan to a wire rack and allow the bars to cool completely. Cut into squares before serving. I put the baking pan into the refrigerator for about 20 minutes prior to cutting the bars in order to make the process easier. 

Sweet Potato Pie Cupcakes

I hope that you all had a wonderful Thanksgiving yesterday! Ours was filled with family fun and delicious food. Earlier in the week I mentioned that I was bringing cupcakes to our Thanksgiving dinner. Cupcakes are certainly not your typical Thanksgiving dessert but I loved the way that these turned out. 

The cupcakes mimic a more traditional sweet potato pie in that they have a graham cracker crust and a sweet marshmallow frosting on top. For a little added sweetness, I sprinkled some of the cupcakes with chopped pecans and cinnamon, but of course that is just optional. These cupcakes are a great alternative to a homemade pie, which takes a lot more time and effort to whip up. 

Do you guys do any shopping on Black Friday? I have never camped outside or waited in any long lines before. I would much rather find some good deals online and do my all my shopping that way.  I do need to get started on my Christmas shopping soon though, it will be here before we know it! 

Sweet Potato Pie Cupcakes
Recipe from How Sweet It Is

Graham Cracker Crust:
2 tbsp unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 tsp sugar

Cupcakes:
1 1/3 cup light brown sugar
1 egg
2 tsp vanilla
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup (6 oz) mashed sweet potato
1 1/4 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup whole milk

Marshmallow Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups marshmallow fluff
1 tbsp vanilla
3 cups powdered sugar
1-2 tsp whole milk, if needed

Graham Cracker Crust and Cupcakes:
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a small bowl, mix together the melted butter, graham cracker crumbs and sugar until combined. Evenly distribute the mixture to the bottom of each liner and press down slightly.
In a large bowl, whisk together the egg and brown sugar until fully incorporated. Add the mashed sweet potato and continue to mix.
Add the flour, baking soda, salt, cinnamon and nutmeg, mixing until combined. Finally add the milk and mix until smooth and fully incorporated. Fill each cupcake liner about 3/4 full on top of the graham cracker crust. Bake for 15-17 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a cooling rack before frosting.

Frosting:
In a stand mixer, beat the butter until light and creamy. Add marshmallow fluff and beat for another 2-3 minutes before adding the vanilla.
With the mixer on low speed, slowly add the powdered sugar one cup at a time until fully incorporated. With the mixer on high speed, beat for another 2-3 minutes until frosting is light and reaches your desired consistency. If frosting is too thick, add 1-2 tsp of milk and continue to mix.
Pipe frosting onto cooled cupcakes.

Enjoy :)