Probably Cupcakes

S’more Brownies!!

The recipe we’ve all been waiting for…the delicious ooey-gooey texture of the campground: the s’more! I can’t wait to make these…they look delicious and I bet everyone will love them. They are simple to make and would be a great autumn/winter treat with a steaming cup of cocoa, coffee, or cider!

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

(via:jeralyndwile:haygirlhay)

Dark Chocolate Pumpkin Cupcakes
You will need:

* 1 3/4 cups all purpose flour
* 1/4 cup dark cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon iodized salt
* 2 teaspoons baking powder
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups granulated sugar
* 1 cup vegetable or canola oil
* 1 cup pureed pumpkin
* store bought vanilla frosting
* orange sugar crystals

1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
2. Sift together flour, cocoa powder, baking soda, salt and baking powder.
3. In another bowl whisk together eggs, vanilla, sugar and oil.
4. Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.
5. Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.
6. Remove from cupcake tin and place on cooling rack to cool completely. Frost and sprinkle with sugar crystals.
(via:Life’s Ambrosia)

Chocolate Monster Cookies

1 cup walnuts, chopped
2 bags of high quality chocolate chips (12 oz each) divided semi-sweet or bittersweet
1/2 stick (4 oz) of butter
1 1/2 cups sugar
2 tsp molasses
4 eggs
1 tblsp vanilla extract
1/4 tsp salt, heaping
1 tsp baking powder
1/2 cup flour

Heat oven to 250 degrees. Spread chopped walnuts on a cookie sheet or pie pan and toast for 20 minutes. Cool.

Melt 1 1/2 bags (18 oz) of chocolate chips and butter together. Stir the chocolate and butter until smooth. Remove from the heat, and cool to room temperature.

Meanwhile in a standing mixer beat eggs, sugar, and molasses for 5 minute until thick. Add the vanilla, baking powder, salt, and the cooled chocolate. Mix for another minute. Remove the bowl from the mixer and stir in the flour with a spoon, mixing until just combined. Add the remaining chocolate chips and toasted walnuts. Fold until just incorporated. Chill for 45 minutes. Do not be tempted to taste the batter! You must avoid its fudgy allure. If you are a batter-eater like me you may never get to baking these puppies if you start tasting. Its not healthy to be eating a batter containing 4 raw eggs.

Preheat oven to 350. Line 2 cookie sheets with parchment paper. Drop the batter in 1/4 cup lumps onto the paper. Bake for 15 minutes until the edges look dry and cracked. The centers may look moist. Like brownies, its better to under bake, then to over do it! Cool on cookie sheets for 10 minutes before moving to cooling racks.
(via:Cantaloupe Alone)

Halloween Brownies

* 2 (3 ounce) packages cream cheese, softened
* 1 egg
* 1/4 cup sugar
* 4 drops red food coloring
* 4 drops yellow food coloring
* 1/2 teaspoon vanilla
* 1 box brownie mix
* 1/3 cup vegetable oil
* 1/4 cup water
* 2 eggs

Heat oven to 350. Grease or spray bottom only of a 13x9 inch pan.

In a small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.

In a large bowl, stir brownie ingredients until well blended.

Spread 3/4 of the brownie batter in the pan. Spoon the filling by spoonfuls evenly on top of the brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through the batter and filling in wide curves. Turn pan and repeat.

Bake for 25-30 minutes or until a toothpick comes out clean and mixture is set. Cool completely at room temperature (about an hour.) Then refrigerate for an hour until chilled. Cut into 6 rows by 4 rows.

Note: when you blend the cream cheese with the food coloring it might appear somewhat pink. Don’t worry - it turns orange as it bakes.
(via: very culinary)