Monday, April 30, 2012

Smore's Cupcakes!

My friend was hosting a bake sale for an annual cancer walk last weekend and the baker in me, could not let that opportunity pass without trying out some new cupcake creations.

Today's post is for Smore's Cupcakes...I also made French Toast Cupcakes but that will be a post for another day. Stay tuned.

For now, bake yourself up a batch of these bad boys

First, make your graham cracker bottom crust:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

Smash up about 15-20 Graham Crackers in a zip lock and dump into a bowl. Add enough melted butter to make them into a crust. Usually 4-5 tablespoons will do it. Put about 1TB into each muffin liner and press down with a cup. Bake at 350 for about 5 minutes until just firm. Put aside to cool for at least 10 min while you mix up the cake batter.

Chocolate Cake- I heart the original Hershey's Chocolate Cake Recipe
  •  2 cups Sugar
  • 1-3/4 cup Flour
  • 1.5tsp Baking Powder
  • 1.5tsp Baking Soda
  • 1tsp Salt
  • ¾ cup Cocoa
  • 1 cup Milk
  • 2 eggs
  • ½ cup Veg Oil
  • 2 tsp Vanilla
  • 1 cup Boiling Water

In the bowl of an electric mixer fitted with a paddle attachment, mix together all your wet ingredients EXCEPT the Boiling Water.  In a separate bowl combine all dry ingredients and mix well. Slowly mix into wet. When combined slowly pour in boiling water. The batter will be really runny, but don’t worry!

Divide the batter among the cupcake pans (1 standard ice cream scoop per cup is the right amount). I spray the top of my muffin tins with cooking spray so nothing sticks.  Bake in the middle of the oven for 15 to 20 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
If you make these ahead, they freeze really well if unfrosted!

And then you will need:
Marshmallow Frosting

  • I cup marshmallow fluff
  • 1 cup butter
  • 2-2.5 cups powdered sugar
  • A little milk (maybe)
Cream cold butter in mixer. Add in Marshmallow fluff and a little powder sugar. Keep adding in sugar. If mix is a little dry you can add a little milk. Beat on high until frosting consistency.  Frost cupcakes.
Now for me, I have to add toasted marshmallows and Hershey's chocolate bars to the top of my cupcakes. 
Put a bunch of mini marshmallows onto a baking sheet and torch with your kitchen torch. If you don't have one, put under the broiler for a few seconds. Keep an eye on them cause they will brown up and melt quick! Let cool and put a few on top of each cupcake. Finish off with a slice of Hershey bar!

These will keep at room temp for a day or two but if it's hot put them in the fridge cause the frosting and chocolate bar will start to melt :)
These are perfect to bring to a cookout. Everyone will think you are a baking pro and only you will know how easy these really were!

Happy Baking!!

Thursday, April 19, 2012

Protein Sugar Free Banana Muffins

I have a ton of bananas on my counter that have just about seen their last day. I would hate to just throw them out so I have created a sugar free banana muffin with no flour and added protein powder!

Add all of the dry ingredients to your food processor and blend:

3/4 cup Old Fashion Oats
2 scoops protein powder-I used banana but vanilla would be good too
1/2 cup Splenda
1tsp baking powder
1tsp baking soda
1/2tsp cinnamon
Dash salt

Wiz in food processer. We all know I LOVE my Ninja :)

Once combined add in:
3 Bananas
2 eggs
1/2 cup Greek yogurt- I used 0% Vanilla Chobani, but plain will work
1tsp Pure Vanilla Extract (I actually use the Vanilla bean paste)

Combine until well mixed.Pour mix into well sprayed muffin tins. Do not use paper liners. Using paper liners with recipes with oats will cause the muffins to stick to the liners.

Bake at 350 for 15 to 18 min .Remove from oven and turn out onto cooling rack.

These muffins will also freeze really well. My mix above made 9 full size muffins when filling the muffin tins 3/4 of the way to the top. These would also be really great with some nuts or blueberries mixed in. If you try either of those let me know!
One of these will find it's way to my belly for dessert tonight...and maybe one for breakfast tomorrow am!

These muffins have about 90 calories, 8 grams of sugar and 9 grams of protein if you make full size muffins and get 9 out of your mix :) Counts will vary depending on your yogurt and protein powder!

If you try these let me know! I always love feedback :)

Monday, April 2, 2012

I need ideas....

I'm sitting here making lists of all the things I want to try and make WLS friendly. The center is having a meeting in October (I know a long ways out) on how to do recipe makeovers or something to that effect and I think this is a topic I can run a long way with.

Are there any things you really love and would like to see a WLS / sugar free/ healthier version of? It can be a baked good, dinner recipe, etc.

This is my Prince Harry....he likes it when I cook dinner foods cause he can't eat desserts!
I am looking for any and all ideas. Some may work out, others may not, but I am open to try almost anything! I will blog about the recipes I try and the really great ones I will add to the cookbook I am working on!