Tag Archives: Martha Stewart

S’mores Mini Cupcakes


Over the weekend at the gym, I caught part of Giada At Home while sweating it out, and was inspired to make these mini cupcakes for an end of the year class party.   But when I looked on the Food Network site later at home, I couldn’t find the recipe. So I made one up. (Later, I realized they were called “Brownie Bites” — here is the original recipe.)

I used a basic chocolate cake recipe from Une Gamine dans la Cuisine, substituting semi-sweet chocolate chips for the bittersweet chips, reducing the sugar, and substituting yogurt for the sour cream.  I also added 1/4 cup of mini chocolate chips to the mix.

The mini cupcakes were topped with three mini marshmallows, three chocolate chips, and a pinch of crushed Digestive Biscuit cookie (we didn’t have graham crackers).

Jamie was a great help with topping the cupcakes

These cupcakes are decadent little bites of yumminess.  They are a perfect size for kids (I cringe when I think of all the wasted Magnolia Bakery cupcakes I’ve seen at birthday parties!), as well as adults who just want a taste without overindulging!

S’mores Mini Cupcakes

Non-stick spray

1 stick of butter

2 oz. semi-sweet chocolate chips

1/2 cup unsweetened cocoa

3/4 cups flour

1/2 teaspoon baking soda

3/4 teaspoons baking powder

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1/2 teaspoon vanilla

1/4 cup plain yogurt

1/3 cup mini chocolate chips

For the topping:

about 1/3 cup semi-sweet chocolate chips

about 1/3 cup mini marshmallows

3 Digestive biscuits, crushed or 2 rectangles of graham cracker, crushed

1.  Line mini cupcake tin with liners.  Spray pan lightly with non stick spray.  Preheat oven to 350 F.

2. Melt butter, 2 oz. of semi-sweet chocolate, and cocoa in a pot over simmering water until melted. Set aside to cool.

3.  Whisk flour, baking soda, baking powder, and salt.  Set aside.

4.  In a large bowl, whisk together eggs and sugar and vanilla.  When the chocolate mixture is cooled, add to egg mixture and stir until incorporated.

5.  Sift 1/3 of  flour mixture into chocolate/egg mixture.  Then add 1/2 of the yogurt and stir.  Sift 1/3 more of the flour, add remaining yogurt and Stir.  Then sift last of flour and add to mixture.

6.  Stir in mini chocolate chips.  Spoon batter (it will be thick) into mini cupcake liners. Top each with 3 semi sweet chocolate chips, three mini marshmallows, and a sprinkle of the crushed Digestive Biscuit or graham cracker crumbs.

7.  Bake for 15 minutes; test with a toothpick.  Cupcakes are done when it comes out clean.  Remove cupcakes to a cooling rack and let cool.  Marshmallows will harden slightly.  Store in an air tight container at room temperature.

Makes about 36 mini cupcakes.

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Filed under Children, Desserts

Chocolate Chip Cookies and the Big Bad Wolf

Today was my last class visit at P.S. 142.  As a tradition, I always bring a treat for the kids on the last day.  This time, I made chocolate chip cookies because I figured:  Who doesn’t like chocolate chip cookies!?  Alas, there were a few non-chocolate eaters, but the cookies were devoured by the the rest of the students.  I guess you can’t please everyone!

These chocolate chip cookies are really delicious and more importantly, EASY, to make.  I was happy to give them away because it makes a huge batch (I made about 4 1/2 dozen) but we three could have easily eaten them all — they are that tasty.

For my class visit, I read an old favorite — Big Bad Wolf by Clare Masurel which I illustrated many years ago.

It is a dye-cut book with holes cut out on the pages to reveal something coming next:

The hole on this page shows the wolf's pointy ears and shiny eyes, and when you turn the page, you see him in his entirety, serenely having a picnic by a lake.

Since the book’s cover is similar to a mask (the wolf’s eyes are holes which reveal the eyes of two frightened children when you open the book), I  did a wolf mask project using paper plates with the children during my visit.

Here is a pattern I made up of the mask:

Using the pattern as a guide, you can draw the red lines on the paper plates.  Cut out holes for eyes.  Then cut out the ears and the side face fur.  Punch a hole using a hole puncher on each side and tie a piece of string or yarn in each hole. Decorate the mask any way you like!

Of course, you could have fun doing various different animal faces using a similar template.

Here I am with a pack of little wolves!

Soft and Chewy Chocolate Chip Cookies
from Martha Stewart’s Cookies, Clarkson Potter/Publishers

Original recipe

2 1/4 cups flour

1/2 teaspoon baking soda

2 sticks unsalted butter, softened

1/2 cup sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon kosher salt

2 teaspoons vanilla extract

2 cups (about 12 ounces) semi-sweet chocolate chips

1.  Preheat oven to 350 degrees.  Line two baking sheets with Silpat or parchment paper.  Set aside.

2.  Measure flour and baking soda in a bowl, stir with a whisk and set aside.

3.  Cream butter and sugars in the bowl of a mixer with paddle attachment for two minutes until light and fluffy.  On low speed, add one egg at a time, mixing to incorporate.  Add salt and vanilla.  Stir in chocolate chips by hand.

4.  Drop heaping tablespoonfuls of dough onto parchment, spacing about two inches between cookies.  Bake for about 10 minutes, rotating sheets and alternating them on racks in oven halfway through.  Cool for a couple of minutes on baking sheets on cooling racks.  Then remove cookies onto racks to cool.

Makes about 4 1/2 dozen cookies.

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Filed under Art Related, Children, Cookies, Desserts