Tag Archives: GRAHAM CRACKERS

Smore’s Brownies

IMG_3851Ok so a lot of things I make are completely from scatch but that doesn’t mean I don’t cheat sometimes. Now I like brownies but there not my favorite thing, BUT these were pretty amazing not going to lie. The nice thing about these are that if you are going to bake for holiday party, you kids birthday or so on, even though they aren’t completely homemade 1. no one has to know & 2. atleast you added a little special twist to the normal brownie to make them even better and 3. way better then just buying something already made at the store or just bringing brownies that are clearly straight from the box mix. A little effort can go a long way.

What do you need?

DARK chocolate brownie mix (dark chocolate comes out wayyyy better then any other kind) Semisweet chocolate morsels Mini Marshmallows, graham crackers, butter & sugar

How do you make these?

First make the graham cracker crust.  It’s really simple. Crush up 1-1/2 cups (24 squares) of graham crackers. If you put it in a zip lock you  can easily crush them.  Melt 1/3 cup butter, then in a small bowl mix the graham crackers, melted butter and 1/4 cup sugar. After spraying the brownie pan press the graham cracker crust into the pan with not too much pressure.  You can decide however thick you would like your crust to be.  I then put the pan in the over that should be preheated to 325-350 (whatever the brownie box says) for 2-3.

Make the brownies how you would make any other brownies.  I personally like my brownies to be kinda gooey so I normally put the brownies in about 7-10 minutes less check on them with a toothpick & decide how much longer they really need. I take them out when there still gooey but the edges are more cooked.  Pour the brownie mix over the graham cracker & cook.

Once you take them out throw on the chocolate chip morsels all over the top.  They will probably start melting right away because of the heat.  Then I topped them with mini marshmallows & threw the pan back in the oven on broil until they were brown.  BE CAREFUL & WATCH them because they can burn very easily. You can use big marshmallows if you would like.  I hope you enjoy these as much as I did.IMG_3832

High Heel Cupcakes

IMG_5953Well it was my sisters 25th birthday so like every year I had to come up with some cool cake for her.  I did make her a cake too but this post is about her cupcakes. She LOOVES fashion & every girl who loves fashion loves shoes so I made her high heel cupcakes.

To make these I used: funfetti cake mix, graham crackers, white chocolate melts, colored sprinkle, decorating gel, colorful cupcake holders, homemade vanilla frosting, hazelnut piroulines,

First I baked some cupcakes & let them cool down.  As that was happening I cut the hazelnut piroulines on a diagonal & the  graham crackers as you can see below. I cut them on a diagonal (they dont need to be perfect) then i melted the white chocolate & dipped the graham crackers in them. I used a knife to spread the white chocolate out. * if the white chocolate in the bowl starts to harden just put it in the microwave again to melt it. Once that dried i took some of the frosting gel & lined the edges & then dipped the sides into sprinkles I put on a plate. After that was done I made some vanilla frosting which I dyed different colors, frosted the cupcakes & designed however.

IMG_5872 IMG_5875 IMG_5895IMG_5896 IMG_5899 IMG_5908Once that was all done I took a spoon & took some of the cupcake off. Making these next time I would do it a little differently.  I would place the graham cracker in first to see how they should be placed in & then spoon some cupcake away.IMG_5911

Once you take some of the cupcake away you place the graham cracker into the cupcake & at the same time dip the edge of the hazelnut pirouline into some white chocolate & stick it to the graham cracker to hold it up.  Hold it there for a second til it dries & DONE. To decorate the shoes more I made some fondant bows.  Now this was my first time making these so I learned my lessons & would be able to do them better next time.  My advice do a few cupcakes fully through & then go back to the rest & do those.  You can then learn from your mistakes & have most of the cupcakes turn out wonderful.  (So bake all the cupcakes & separate the few when it gets to the spooning out some cupcake step)

Below are a few close up & side views of the cupcakes.

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S’MORE PB & CHOCOLATE BIRTHDAY CUPCAKE

EVERY YEAR SINCE ELEMENTARY SCHOOL, FOR MY BEST FRIENDS BIRTHDAY I HAVE SOME HOW INCORPORATED FOOD INTO HER PRESENTS UNKNOWINGLY. (WE FIRST REALIZED THIS ABOUT 4 YEARS AGO) NOW I PURPOSELY BAKE SOMETHING FOR HER OR GET HER SOMETHING FOOD RELATED TO KEEP UP WITH THE TRADITION.

FOR HER BIRTHDAY LAST YEAR I MADE CUPCAKES OF HER FAVORITE THINGS.  NUMBER 1 FAVORITE THING IN THE WHOLE ENTIRE WORLD ARE HER DOGS.  SHE COULD BE AN OBSESSIVE DOG LADY.  THEN PEANUT BUTTER.  WE LOOOVE REESES. SO I MADE PB REESES CUPCAKES.  LASTLY I MADE PLAIN VANILLA CHOCOLATE CUPCAKES BECAUSE SHES ALWAYS LOVED THEM.

birthday cupcakes LWFOR THE SMORES CUPCAKES I MADE A GRAHM CRACKER CRUST ON THE BOTTOM OF THE LINED CUPCAKE TIN. I CRUSHED UP 1 1/2 CUPS GRAHAM CRACKERS AND MIXED THE CRUMBS WITH 4 TBSP BUTTER & 1/4 CUP SUGAR. (YOU CAN ADJUST THE SUGAR TO YOUR LIKING) BAKE THE CRUST FOR 5 MINUTES AT 350 BEFORE YOU FILL THE CUPCAKE TIN WITH ANY BATTER.  I MIGHT OF KIND OF CHEATED THIS TIME AROUND & USED BOX VANILLA MIX. I FILLED THE TINS UP AFTER THE CRUST CAME OUT OF THE OVEN.  I BAKED THEM AS I WOULD WITH ANY OTHER CUPCAKES.

WHEN THE CUPCAKES DONE & COOLED I MELT SOME CHOCOLATE CHIPS IN A CUP & FROSTED THE CUPCAKES WITH SOME.  NOW THIS ISNT THE FROSTING SO YOU DONT NEED TO PUT A HUGE MOUNTAIN OF CHOCOLATE UP BUT HOW MUCH YOU WANT IS TOTALLY UP TO YOU.  NOW FOR THE MARSHMALLOW PART OF THE S’MORE YOU CAN EITHER JUST FROST WITH FLUFF OR MAKE MARSHMALLOW FROSTING LIKE I DID. TO MAKE MARSHMALLOW FROSTING YOU NEED: 1 CUP BUTTER ROOM TEMPERATURE 7 OUNCES MARSHMALLOW FLUFF 1-2 CUPS CONFECTIONERS SUGAR (TO YOUR TASTE) 1 TSP VANILLA. BEAT THE BUTTER & POWDERED SUGAR TIL FLUFFY. THEN MIX IN FLUFF & VANILLA. FROST OVER THE CHOCOLATE. THE LAST STEP IS TO TAKE SOME MINI MARSHMALLOWS & BROIL ON TIN FOIL IN THE TOASTER OVER UNTIL LIGHTLY BROWN.  THEN SIMPLY LIFT THEM OFF THE TIN & PLACE ON THE CUPCAKE.SMORE CUPCAKEYOU CAN DO OTHER VARIATIONS OF A S’MORE CUPCAKE LIKE MARSHMALLOW FROSTING CHOCOLATE DRIZZLED ON TOP & A GRAHAM CRACKER STUCK IN THE TOP.  OR MARSHMALLOW FROSTING SPRINKLED WITH GRAHAM CRACKERS & A PEICE OF HERSHEYS STUCK INTO THE TOP.  THERE ARE MANY VARIATIONS BE CREATIVE.

FOR THE DOG CUPCAKES & THE REESES CUPCAKES I USED THE SAME VANILLA CUPCAKES.  I MADE PB FROSTING.
WHAT YOU WILL NEED FOR PB FROSTING:1 CUP CONFECTIONERS SUGAR 1 CUP CREAMY PEANUT BUTTER, 5 TBSP BUTTER ROOM TEMP, 3/4 TSP VANILLA 1/4 TSP SALT & 1/3 CUP HEAVY CREAM. MIX EVERYTHING BUT THE HEAVY CREAM.  ONCE THAT IS ALL MIXED ALL THE HEAVY CREAM. FROST. THEN TAKE REESES & CRUMBLE THEM UP INTO THE SIZE YOU WOULD LIKE & DECORATE WITH THEM.FOR THE DOG CUPCAKES I MADE A PIPING BAG FROM A ZIPLOCK & SNIPPED THE EDGE.  I JUST PIPED POINTS COMING UP FROM THE CUPCAKE.  FOR THE NOSE AREA I DID TAKE A LITTLE DOLLOP OF FROSTING FIRST & PIPED OVER IT SO IT WOULD BE RAISED.(YOU COULD ALSO BUT A LITTLE PEICE OF REESES AND PIPE OVER THAT TO ADD SOME HEIGHT AS WELL) FOR THE TOUNGE I CUT GYM WITH SCISSORS, I USED A RASIN FOR THE NOSE, LITTLE PEICES OF REESES FOR THE EYES & HALVES OF REESES FOR THE EARS.