Used leftover marshmallow pieces (from between the circles), toasted on square pretzels & topped w/ ganache
So… if you read the recipe for these S’mores… you might have noticed that I made 24 marshmallows and 44 cookies. Then you’ll do some basic math and realize that there aren’t enough cookies to make every S’more a sandwich. What’s a girl to do!? Weeeeeell… you could roll the cookies thinner, or you could eat the extra marshmallow, or you could do what I did and just use one cookie for some of them.
I made these over 2 days because the marshmallow has to sit for at least 4 hours before you can cut out the shapes. And because I wanted to sit on the couch and hang out with Hubs and the animals. Who am I kidding? I was feeling REALLY lazy this weekend, and lacking the motivation to do anything. But if you’re ambitious (or slightly motivated)… it could be done in a day.
The marshmallow recipe I used was from Miss CandiQuik. You should check out her post. Then you should go read about what happened the first time I tried to make marshmallow. This time around it worked out much better! I boiled everything in a MEDIUM saucepan, but it took me nearly 9 minutes to reach 240 degrees (AFTER the sugar was melted). Hmph. I don’t think the heat was high enough.
The cookie recipe is from Add A Pinch. I stumbled on it when I was searching for homemade graham cracker recipes. I started off mixing the dry ingredients into the butter/sugar/honey in my stand mixer… but finished it by hand with a wooden spoon.
I may have eaten one or 2 of these cookies as soon as they came out of the oven. Oh. My. Gaaaaaawd. So delish!
When I was putting these together I realized that one of my favorite thing about eating S’mores is the crunchy toasted outside & gooey inside of the marshmallow. So I broiled the first cookie sheet on HIGH, those kept their shape well, and got a nice brown color on top. The second batch got broiled on LOW for closer to 4 minutes, totally spread out and didn’t get really brown on top. I like the look of the ones I broiled on HIGH the best. They held the ganache better, and left a little room on the edge of the bottom cookie to catch the drips!
This is the part when I have to confess something. I used closer to 2 ½ cups of chocolate chips for the ganache and I ended up using a tablespoonful (or more) on each S’mores. I couldn’t help it. I originally planned on using only 1/3 the amount of ganache, but soon realized it wouldn’t be NEARLY enough to satisfy my sweet tooth.
I’m pretty proud of these S’mores. They came out just like I wanted!
I’m keeping some in the fridge (will the cream in the ganache spoil if I leave them out?), and nuking them for about 10-15 seconds to warm up the marshmallow before I eat it. Just be careful, you don’t want it to explode!
Also… it was Memorial Day this weekend. Not just the start of the summer, but a time to remember all the men and women who have fallen in service to our country. Please Bless Them.
Whelp… I feel like I’ve been slacking a little bit on my posting. I’ve been pretty busy and super preoccupied. Hubs and I starting house shopping last weekend, and we ending up going to a bunch of open houses on Sunday. I’m sooo very excited about finding our new home… and even more excited about NOT renting an apartment anymore! Then this past weekend we drove the 7 hours to VA so I could run in my first 5k race (ever!), and so he could golf in a tournament with his dad, not to mention how badly we missed all our Southern friends. We didn’t get back to PA til pretty late in the afternoon yesterday… I was too tired to bake!
Because all our friends in VA have been really excited about all the baking… I made these Boozy Homemade Hostess Cupcakes Wednesday night and took them down to VA on Thursday.
They got demolished… so I assumed they tasted pretty good! Atleast…no one complained. I enjoyed the one Hubs shared with me. I haven’t had a Hostess cupcake since I was a little kid, so I’m going on hearsay when I tell you these taste like Hostess cupcakes with (of course) a small hint of boozy goodness.
I adapted the recipe from the blog With Sprinkles On Top. I kept the cake batter the same, subbed vodka for the heavy cream, and used my favorite chocolate ganache. I used store-bought cake icing to make the white loops. When I say store-bought I mean the kind that comes in a can with the nozzle on it. I think Wilton makes the one I bought at the grocery store…
a few got stuck to the tin. squish the pieces together. it’s ok. 😉
some flattened PB dough…
scoop the PB, then flatten w/ the knife.
I wish I had thought this recipe up myself. I really do. The original recipe came from the Food Network site. Now, if I could only find a way to add booze to it, this recipe would be perfect.
I was a little worried when I first decided to try these out, but it’s not NEARLY as complicated as the recipe looks.
However, I did have a few issues getting the brownie layer out of the muffin tins. As usual. Every time I make brownies in the muffin tins they ALWAYS get stuck. I’m not sure if it’s the pan, the non-stick spray grease, or even the recipes I use.
I cooled the brownie layer for almost 40minutes, and then took them out of the muffin tins (and put them into paper cupcake liners) before I added the peanut butter cookie dough layer. The PB layer is kind of sticky, so I used my trusty 1.5” scoop and plopped some of the PB “dough” on top of the brownie. Then in a fit of genius (if I may so so), I used a butter knife lightly coated in flour to flatten it! I’m pretty proud of myself for thinking of that. 😉
After I got the peanut butter cookie dough layer on, I made the ganache. This was the first time I’ve made ganache without booze in it! After stirring for a while I noticed the chocolate chunks didn’t melt al the way, so I ‘nuked it for another 10 seconds. Still not melted all the way! So I just left it with a few very small chocolate chunks. I’ll say it’s because I wanted the extra texture, not because I was too lazy to keep ‘nuking. After spooning the slightly cooled ganache over the cupcakes, I sprinkled the chopped peanuts on top, and (TAAAAH-DAAAAH!) all done!
I could barely wait the hour these needed to set in the fridge before I dived in and ate one!
The original recipe from Food Network was for half of what I made, and the author put it in an 8×8 pan. I like to make mine in the muffin tins, because they’re easier to share and package for the people I force feed sweets to on a weekly basis…
Eat up! Happy Sunday Bakery!
Click HERE for my recipe.
PS. I’m totally aware that I have a peanut butter obsession. I’m OK with it.
I didn’t get a chance to bake last Sunday, as we spent Labor Day Weekend with some of my family in MD. Yay. I haven’t seen my Nana or my Aunt R in years, and it was so glorious to spend some much needed time with my fabulous family. Not to mention I got to see my mom (who I haven’t seen in over a year), and my Aunt J! Went to the Civil War Medicine Museum and learned a lot. AND I did some outlet shopping… HELLO 50% off Nike running jacket, and 40% off Yankee Candles! Ee gads, if I had my way I also would have bought half of the place that sold kitchen gadgets, several pairs of new shoes, and…
Shit, I went a bit off topic there, huh? Back to it…
On the way back to PA on Monday, Hubs jokingly reminded me that he needed goodies to take into work on Tuesday! I do love a challenge, and any excuse to make some junk food sounds good to me. I’ve been dying to try making a Monkey Bread (pull apart cinnamon/ sugar “bread”) recipe that I found on AllRecipes.com… so I went with that and some Puppy Chow (Muddy Buddy, Moose Knuckles… you know, Chex, chocolate, peanut butter, powdered sugar). The Puppy Chow went off with out a hitch, maybe ’cause I’ve made it a million times. The same could NOT be said for the Monkey Bread. The recipe was originally for an 8-9 inch bundt pan (another kitchen thing I don’t own) so while I was out I got a set of those really cheap aluminum ones, but they were only 5 inchs. NBD, right? I figured I’d just use both of them… Long story short, I followed the prep directions, made the sticky sauce and poured it over the top. As the “bread” expanded the sugary sauce dripped over the edge of the pan, and proceeded to burn on the bottom of my oven. And that’s just the beginning…
After (what I thought was) the right amount of time, and opening half the windows in the apartment I took the bundt pans out of the oven, and allowed them to cool for about 15 minutes. After that I flipped them out of the cheap bundt pan, and realized that they were still RAW on the inside! Eeeeeff meeeeee. Well, since the oven was off I figured I’d get some of that sauce off the bottom of my oven, apparently 15 minutes isn’t enough time for the coils (I’ve got an electric oven) to cool off and I managed to burn my hand 2x while I tried to scrub the oven… Then I preheated it (again), and dumped the Monkey Bread chunks onto a cookie sheet, and ended up baking them for another 20 minutes. I think.
Needless to say… There’s no recipe page (or pictures) for the Monkey Bread. Not yet. It needs some work, and a boozy icing.
Now that September is over, I decided to get back to the Cupcakery. So… I’ve seen these ridiculously yummy looking commercials for some restaurant that serves Jack Daniel’s Cake, maybe TGI Fridays, and have had JD on the brain for a while. I browsed some recipes online. It seemed like all the JD cakes online are loaf cakes, dense, or bready. Not what I was looking for. Eventually I stumbled on a few JD chocolate cupcake recipes. Why didn’t I think of that!? I mixed and matched pieces from other recipes. AKA the same chocolate cake I always use (thanks to Restless Chipotle), the ONLY chocolate ganache recipe I’ve ever used (S’more cupcakes, Irish CarBomb cupcakes… ), and the boozy chocolate buttercream from the PB cookie cups!
Nothing exciting or interesting happened while I was making the cake batter, except I realized I didn’t have enough vanilla or JD for either of the other components. Luckly, Hubs is AWESOME (yes, I’m totes bragging), and went out to get me more of both! Glad the liquor store’s open on Sunday here. 😉
The ganache was a different story… It was waaaaay too thin, and I have NO IDEA why. I literally have no idea what I did wrong. Seriously. I ended up adding about 1/2 cup of melted chocolate chips that I had in the fridge to the ganache. Then I let it sit while I smoked a ciggy, walked the dog, washed the dishes, and made the buttercream. It thickened nicely after the addition of the chocolate chips and some time to “set”. The only place I went off recipe was melting the butter into the cream (while it simmered) instead of adding it at the same time as the JD… That’s the way I wrote it originally, but not the way my posted recipe says (which is how I actually made it)… hmph. I also had a lot left over, so I drizzled it over the top of the buttercream frosting.
As for the buttercream… I actually added the liquid ingredients and salt after about 3/4 of the powdered sugar and cocoa powder. It was getting to clumpy, and my poor hand mixer pretty much gave its last breath today. (Insert Moment Of Silence here in memory of my first kitchen gadget, the only mixer I’ve ever owned, and the one tool that’s been with me since my first cupcake) This recipe makes a lot of frosting… it’s possible that you might only need to make half of the recipe. But I love frosting, so I over frost my cupcake like an addict searching for a sugar high.
Don’t judge, just enjoy.
Happy Sunday Cupcakery,
Click here for the RECIPE!!
(update 9/10/12) Umm… I’m not a huge fan of these. More specifically, If you don’t LOVE JD, you won’t like these. The cupcakes actually made my face hot. Like when you take a shot, you can feel it spread. You know what I mean? At any rate, this is def not a “subtle” flavor, and I don’t particularly like JD. I’m thinking less JD in the ganache will make it better… Just figured a warning would be right. 😉