I’ll take S’more!

Screen Shot 2016-09-05 at 9.08.39 PM.jpgLast week I was scrolling through snap chat and found this recipe for S’mores Cupcakes. I always look for recipes that are foolproof and anything S’mores related is typically pretty simple. You know – they’re not meant to be attractive so you can get away with just throwing all of the ingredients together.

Before you get into this post you have to know that this was an absolute mess. I hate recipes that seem simple and turn into a disaster. This is one where you have like 6 bowls dirty and your butter explodes in the microwave (no that really happened when I only put it in for 15 seconds). It was such as a pain as I made it that I told myself I would never make this recipe again.

Fast forward to trying a S’mores cupcake for the first time and I am hooked. I will most definitely be making these again. They were so good that the typical “dieters” at the party had 2 or 3 of them!

However, when I do recreate this recipe I am going to make them as mini cupcakes instead of the full sized one. I also found that I had A LOT of ingredients left over which I hate. Although you can’t exactly make half a box of devils food cake. So I would suggest having extra chocolate chips, heavy cream, and marshmallows so that you can make more of the ganache and have extra marshmallows for topping.

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  • 3 cups graham cracker crumbs (about 20 full sheets)
  • 12 tbsp. unsalted butter, melted
  • 1/2 cup granulated sugar
  • pinch of salt (oops. I skipped this part and they were still awesome)
  • Devil’s food cake mix (& the ingredients to prepare it – oil, eggs, and water)
  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 24 marshmallows (an entire bag of the normal sized ones)
  • A package of cupcake liners (you absolutely have to use these because these are messy)


  1. Preheat oven to 350 degrees F. Line a two 12-cup muffin tins with cupcake liners.
  2. Meanwhile, combine graham cracker crumbs, butter, and sugar in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
  3. Prepare cake mix according to box instructions. Divide batter between cupcake liners and bake for a couple minutes less than the box instructs, about 16 minutes.
  4. While the cupcakes are baking, make a quick ganache. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
    1. My heavy cream boiled up a bunch because I stopped paying attention and the ganache still tasted great. Pro tip: I used milk chocolate chips and added a bit of sugar into mine to cut the bitterness.
  5. When your cupcakes are almost done baking, pull them out and spoon about a tablespoon of ganache onto each cupcake then top each with a marshmallow. Return the tray to the oven and bake—watching closely!—until the marshmallows are golden and very soft, 4-5 more minutes.
    1. This step was a disaster the ganache is runny and the marshmallows slide off. On the outside of the pan I just placed the marshmallows on the inside of the cupcake. That way I didn’t get melted marshmallow all over the oven. When they come out it is easy to push the marshmallow back into place on top.

Old Glory Pie

I love scrolling through food videos on Facebook but they’re so frustrating because you know that you could never recreate them. Enter this pie –  a Facebook food video that you can actually make!

Sometime last week I was scrolling through Facebook and I watched this video from Tip Hero. I usually find that these recipes look delicious but they’re nearly impossible to recreate.

This one was easy and a big hit at our 4th of July Party.

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The top half is before it was cooked and the bottom half is after.

Below is the recipe copied from the Tip Hero website. In (italics) I have added my comments on the changes I made to the recipe.


Makes 1 9-inch Pie
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes


– Pie dough, enough for 2 crusts
– 4­½ cups fresh strawberries, hulled and sliced
– 1­½ cups fresh blueberries
– ½ cup granulated sugar
– ⅓ cup corn starch
– ½ teaspoon almond extract, divided
– 1 large egg, beaten
– Sanding sugar (I just used regular sugar)


  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. On a lightly-floured surface, roll out the dough for one of the pie crusts into a 12-inch, ⅛-­inch-thick circle. Fold into quarters and place into an ungreased 9-­inch pie dish. Unfold and press against the bottom and sides of the dish. Trim excess dough to ½ ­inch from the edge of plate. Set aside.
  3. In a small bowl, combine the granulated sugar and the corn starch until well-mixed. (I made a little extra – 3/4 cup of sugar and about 1/2 cup of corn starch)
  4. Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add to a small bowl with the blueberries. Toss to coat.  (Pour the sugar mixture over top & be careful because the extract will make it a little lumpy)
  5. Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat. (Pour the sugar mixture over top & be careful because the extra will make it a little lumpy)
  6. Fold a piece of aluminum foil in half several times to create a 2-­inch-wide strip. Fold the ends in so that the strip fits inside the pie dish, and place into the dish, dividing the crust into ⅓ and ⅔ sections. Press gently into the dough.
  7. With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Gently level out the fruit and carefully remove the foil. (This was way easier than it sounds)
  8. On a lightly-floured surface, roll out the remaining pie crust into an 11-­inch circle.
  9. Cut 5 ¾-inch wavy strips of dough to make the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork. (I took the foil out once I had all of the stars and stripes in place)
  10. Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie.
  11. Brush the pie with the beaten egg wash and sprinkle generously with sugar. Cover the edge of the crust with a crust shield or a 2-­inch strip of aluminum foil.
  12. Bake for 25 minutes, then remove the foil/crust shield. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue to bake for 60 minutes, until the crust is golden brown and the filling is bubbling. (Instead of 60 minutes I did about 40 because my crust was getting too brown)
  13. Cool the pie for 1 hour before serving.

Everyone loved it and they are excited to have it again next year!

Cookie Cutter Pancakes

On Christmas morning I had the best idea. I was going to make a Santa hat pancake but I couldn’t find any red food dye. 

While I was digging through my boyfriends parents’ cabinet I stumbled upon a basket full of cookie cutters. So I found a metal gingerbread man and some nonstick spray and got to work.

I always use a countertop nonstick griddle to make pancakes. I made the batter like a normally do. I sprayed the bottom of the cookie cutter nonstick spray and poured some batter into it. A little bit came out of the edges (I realized afterwards the cookie cutter was bent) but it was easy to see the shape of the gingerbread man and remove the excess from the finished pancake as needed.

I let them sit a little bit longer than I would have left a regular pancake to cook because they were a little thick. I used a knife to lift the metal cookie cutter because it got a little hot.

The process definitely isn’t perfect but it was a lot of fun and a neat addition to a holiday breakfast. Would I do this again? Definitely, it wasn’t very hard to do at all!
  It would be easy to make these prettier. But, I didn’t think about writing and post this when I was making them. I just wanted to quickly throw something cute together on Christmas morning. 

Oreo Crows

Before a family get together I spend a lot of time on Pinterest looking for the perfect recipe to try. Last fall I made these Oreo Crows for Halloween. I did not take any pictures when I made these so I borrowed this one from Pinterest.

Oreo Crows

You will need:

  • Oreos
  • Candy corn
  • Wilton Candy Eyeballs
  • Frosting of your choice
  • Licorice wheels (cut into halves)

How To:

  1. Open up an Oreo and place half a licorice wheel on either side.
  2. Squeeze frosting into the middle of the Oreo so that it will close again.
  3. Add two Wilton Candy Eyeballs to the front of the Oreo with a dab of frosting.
  4. Add a Candy Corn beak with a dab of frosting.
  5. Before you move them let the frosting harden a little so that they will stay together.
  6. Enjoy!

Guilt-Free Pumpkin Muffins

Calling all pumpkin lovers! If you have 45 minutes free you have enough time to try these. Three ingredients is all it takes to make these tasty and moist pumpkin muffins. The best thing is that they are Guilt-Free.

You will need:PM Ingredients

      • 1 box of Spice Cake Mix
      • 1 can of Pure Pumpkin (I prefer Libby’s)
      • 4 oz of Cinnamon Apple Sauce
      • Mini muffin baking pan
      • Baking Non-Stick Spray


  • Preheat the oven to 350 degrees and spray your mini muffin pan with baking non-stick spray. I prefer the PAM Baking Spray — it is the best thing I’ve ever used. When making cakes in a bundt pan I have always had them fall apart — since using PAM I haven’t had that problem. I used Giant brand baking spray for this and did not like it at all.
  • Take all of your ingredients (cake mix, can of pumpkin, & apple sauce) and mix them together in one bowl until well combined. I know that you want to read the directions on the back of the cake mix box and add more ingredients…don’t! I promise this recipe is fool proof.

Not Mixed

  • Scoop the mixture into your mini muffin tin and fill until 2/3 full. I never use cupcake liners unless I am going to take these somewhere. They are eaten so quickly that it would be a waste.


  • Bake for 10 minutes at 350 degrees. Store in an air-tight container once cooled completely.

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** This recipe is easy to customize. You can substitute in any type of cake mix or apple sauce. It can also be adapted for large muffins or loafs — just adjust the cooking time **