Cooking

Toasted Marshmallow Campfire Cupcakes

~ lindy

Dark Chocolate Cupcakes

Cream together:

*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed

 *1/2 teaspoon Sea Salt                                                                              
*2 teaspoons Vanilla

Add:

*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water

Sift the following and then add to the above wet ingredients:

*1   3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1   1/2 teaspoons Baking Soda

Mix in a mixer until well combined. Add batter to muffin tins, with cupcake liners and fill them three fourths full. Bake the cupcakes in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before frosting. This recipe made 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.

Recipe adapted from Food Network

Butterfinger Frosting

Note: This frosting recipe is for frosting 12 campfire style cupcakes

Peel the chocolate off each Butterfinger with a potato peeler and set aside. Then Crush the orange part into almost a powder. (You can use the chocolate shavings for topping on the frosted cupcakes.)

*6 full size Butterfingers crushed or 12 snack sized crushed (You will need more Butterfingers if you wish to top cupcakes with half of a snack size Butterfinger for decoration)

Cream together the following in mixer:

*1/2 cup Butter, at room temperature
*1/2 cup Peanut Butter

Add:

*1 cup Powdered Sugar
*2-4 tablespoons Milk
*1/4 teaspoon Orange Gel Food Coloring or until desired color

Mix together well, add the crushed Butterfingers last.

Using a Pastry Bag with a large decorative Star tip for piping, pipe frosting onto cupcakes in a circle starting on the outside of the cupcakes moving to the center of the cupcake. Note: Refrigerate frosted cupcakes for about 20 minutes before adding orange sticks.

Assembly:

Add Orange Sticks to the mounted frosted cupcake forming a tee pee shape, I used 5. Allow to firm up (place them again in the fridge to just until they setup.) Then remove from fridge add the roasted marshmallows with the extra-long toothpick into the frosting positioning as desired. Serve within 1 hour after removing from fridge.

Special Supplies for Decorating:

*Orange Sticks

*2 to 3 Mini Marshmallows per stick, use a form of roasting marshmallows you are comfortable and safe using

*Extra-Long Tooth Picks

Frosting recipe adapted from Make Bake Celebrate

Also See Chuck Wagon Treat Tables and Wagon Wheel Party

Enjoy!

Lindy

French Toast Bake

~ lindy
Challah French Toast Casserole

Special Supplies:

*Large Deep Casserole Pan, Buttered or Pam cooking spray and Parchment Paper for easy removal

Bread Mixture:

**1 Loaf (1 pound) Challah Bread, Cubed and set aside

In a large mixing bowl combine the following:

*8 large Eggs
*1 cup Almond Milk
*1 cup Heavy Whipping Cream
*1/4 cup Real Maple Syrup, not table syrup
*1 tablespoon Vanilla Extract
*1 teaspoon Sea Salt
*2 teaspoons Cinnamon
*1 teaspoon Cardamom

Beat the above mixture in bowl, except for the bread, until combined.

Add cubed bread cubes into greased/sprayed parchment lined casserole pan, layered evenly. Pour over the egg mixture evenly over the cubed bread. Make sure to press all the bread cubes in the egg mixture. Cover with foil and bake.

Note: If using dried out bread cubes allow mixture to soften overnight in fridge before baking.

Bake in a preheated 350*F. oven for 45 to 60 minutes or until set. Remove foil last 10 minutes or until slightly toasty.

Serve with Maple Syrup or in syrup desired.





Enjoy!

Lindy