Mini S’mores Cups

What isn’t there to love about s’mores? Oh, yeah. The mess they make! I know the messiness factor is part of the experience of s’mores, but for some folk (like me) it can be too much. Alas! A recipe has been crafted to fit all the neat freaks needs for the ooey gooey match of marshmallow, chocolate, and graham crackers.

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Mini S’mores Cups

You’ll need:

  • 1 box brownie mix of your choice (plus ingredients as directed on the box)
  • Mini Graham Cracker Pie Crusts (I used 3 packages of 6)
  • Mini marshmallows
  • Chocolate chips
  • Crushed graham crackers

You will:

  • Preheat oven to 350 degrees Fahrenheit
  • Fill the cups with about two spoonfuls of mix. You don’t want them too full or they’ll spill over when they cook.
  • Top with a handful of marshmallows, chocolate chips, and crumbled up graham crackers
  • Bake for about 25 minutes, remove, and add a few more marshmallows
  • Cook a few more minutes until the new marshmallows are toasted.
  • Serve warm!

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My only problem with this recipe is that I bought an entire box of graham crackers and only used two pieces of the crackers. The same for the chocolate chips; I didn’t use very many. But having leftover marshmallows, chocolate chips and graham crackers is defiantly not a bad thing. I’m sure they’ll be gone by Sunday night! I can’t stop myself from snacking on all of those things. So yummy! The goods far outweigh my irritation with my leftover ingredients. They’re quick, easy, and basically mess free. If you have kids, I’m sure this would be a great recipe to try for a good dessert or treat! And due to the mess-free nature of the process, I’m sure they could help prepare!

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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin baked goods can only be a sign of one thing- fall. Fall is my absolute favorite season. Cold mornings, the smell of the crisp air, leaves changing, Halloween, getting to cuddle up in a nice warm blanket, apple cider, and of course PUMPKIN EVERYTHING. I am very picky about my pumpkin products. I do not like pumpkin pie. I’m not a big fan of pumpkin spice lattes. But I love the smell of a good pumpkin candle burning… and select baked goods.

My sister and I tried out a variation of this recipe last year. I think this year they taste a thousand percent better. Sorry, Alli! These creamy and fluffy cupcakes with their ooey gooey cream cheese frosting are to die for, and I think I might eat them all myself tonight. I like to overstuff my cupcake liners so my goodies puff up nice and big when they’re cooked. Unfortunately, that means I get less yummy cupcakes. This recipe only made 18 cupcakes for me, but I think it was supposed to yield 24. This is defiantly a recipe to double up!

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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Adapted from Kraft Recipes

You’ll need:
– 1 box spice cake mix
– 1 cup sour cream
– 1 15 oz. can pumpkin
– ¼ cup vegetable oil
– 3 eggs
– 1 package cream cheese, softened
– ¼ cup butter, softened
– 1 teaspoon vanilla
– 1 16 oz. bag of powdered sugar
– 1 ½ tablespoon cinnamon

You will (for cupcakes):
– Heat oven to 350 degrees
– Beat together cake mix, sour cream, pumpkin, vegetable oil, and eggs
– Spoon into paper lined cups
– Bake for 20-22 minutes, or until a toothpick comes out clean
– Cool completely before frosting

You will (for frosting):
– Beat cream cheese, butter, and vanilla in a bowl with mixer until blended
– Gradually beat in the sugar
– Blend in the cinnamon
– Spread over the cooled cupcakes

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I love piping my frosting on my cupcakes, but this frosting is totally not the kind you pipe. My disappointment with my inability to fancily frost my cupcakes aside- these bad boys are a success! They satisfy my need for pumpkin flavored things without being TOO pumpkin-y. If you or a family member is weary about pumpkin flavoring and is picky about tastes and textures, try these out! There is a great balance of flavor that makes them perfect for anyone and everyone!

One Pan Chicken, Beans, and Potatoes!

When both a girl I went to school with posted this recipe on Instagram AND I saw it pinned on Pintrest on the same day, I knew it was a sign that I had to make this. The pictures looked so good, and the recipe seemed too easy to be true (spoiler alert, it isn’t!). So I added it to my weekly meal plan. I finally got a chance to make it yesterday, and I am praising the convenience and tastiness of this dish.

 

 

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I didn’t have any instructions, but it is as easy as it looks! Here is what I did::::

You’ll need:
4 chicken breasts
3 large potatoes
1 can green beans
1-2 sticks of butter
Italian seasoning
Salt & pepper to taste

You’ll do:
Preheat the oven to 350 degrees F
Cut your potatoes and layer them to one side
Lie chicken in middle (you may need to cut them in half)
Drain can of green beans and layer them to the other side
Salt and pepper the potatoes, meat and beans
Add generous doses of the Italian seasoning to the chicken
Cut your butter into little blocks and spread evenly around the pan
Cook for 50 minutes to 1 hour

 

You can obviously adjust the recipe to your serving size needed. I could have added another can of green beans because they went fast! I used one gigantic piece of chicken rib/breast meat and cut it into fours. Make sure you don’t use too big of pieces of chicken because you want everything to cook evenly. I have had one too many (okay, two total- but still that is more than necessary) meals ruined because my chicken wasn’t all the way cooked. 

I will most defiantly be adding this recipe to my big red cookbook. The way I have it now is plenty big enough for just Brandon and I, but some day in the future I could adjust it to feed a family. It is quick. It is easy. And most importantly, it is delicious. 

Frosted Animal Sugar Cookies

Guys. I made something. These cookies- I don’t even know how to describe them. Genius. Easy. Delicious. Are you hooked, or do I need to go on? If you still aren’t sold on these cookies look at the pictures! Just look! 

The other night I had a sudden need to bake. I have baking urges all the time, but I never know exactly what I want. I end up spending 3 hours on Pintrest before I find something that looks satisfying. By then, it’s 9 at night and I don’t have the motivation. Luckily I found these cookies pretty quickly! 

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Frosted Animal Sugar Cookies 

You’ll need:

  • 2 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups Keebler Frosted Animal Cookies, roughly crushed (measure AFTER crushing)

*Make sure you leave some bigger chunks for color and not all crumbs

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You’ll do:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Beat in egg and vanilla.
  5. Gradually blend in the dry ingredients.
  6. Stir in the animal cookie chunks/crumbs.
  7. Roll rounded heaping tablespoonfuls of dough into balls and place onto ungreased cookie sheets.
  8. Bake 8 to 10 minutes in the preheated oven, or until golden.
  9. Let stand on cookie sheet two minutes before removing to cool on wire racks.

 

I have a confession to make- I have no idea what the difference is between salted and unsalted butter. When I went to my local grocery store I literally (not exaggerating here, so imagine how sad I looked) spent around 7 minutes looking at butter. There was one package that said unsalted and it was 7.99 a package?! I ended up picking up and putting back every single butter stick package before saying “screw it!” and getting Imperial butter… which I am pretty sure is salted. By then I didn’t care.

The cookies were a hit and that’s all that matters! Seriously… make these cookies. Like, there isn’t much I can say to persuade you into these. Just do it. 

 

Salted Caramel Pretzel Brownies

I had one heck of a craving for chocolate (which never happens, oddly enough), so I had to act fast. I took to pintrest, obviously, to search through my sweet tooth board to find something that looked quick and easy. I came across a brownie recipe that featured caramel and pretzels. I was game.

 

Salted Caramel Pretzel Brownies

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You’ll need:

  • 1 box fudge brownie mix
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 3 cups pretzels
  • 1 jar caramel sauce
  • sea salt

You’ll do:

  • Preheat the oven to 350 degrees F & grease pan with cooking spray
  • Prepare brownies according to box instructions
  • Pour about 1/3 of the brownie batter into the pan and spread it until the bottom is evenly coated
  • Add two layers of pretzels so the entire surface is covered
  • Spoon the remaining brownie batter to top the pretzels (be careful with this step!)
  • Bake for 30 minutes or until a toothpick comes out clean
  • Let the brownies cool, then spoon the caramel sauce on top in an even layer
  • Sprinkle the caramel with sea salt & serve

 

I have some beef with this recipe. Well, first I will talk about the good stuff. My OCD loved laying nice even layers of pretzel in the brownie. I could have done that all day. Second, they were pretty good. Unfortunately, the bad outweighs the good in this situation. They were impossible to cut because of the caramel, even after I let it set in the freezer for 10 minutes. Eating them was a disaster. And you basically have to eat all the brownies at once because good luck eating them the next day after the caramel has had all night to set. The ones I took to my mom’s house, as well as mine, are rock hard. You can literally knock on them. 

Though I didn’t have the best of luck with this pinterest recipe (does anyone have luck with any recipes they find on that website, actually?!!), I am still on a quest to make a quick and delicious dessert. So be on the lookout for more sweet tooth recipes!