Saturday, September 10, 2011

Tom Kha Gai

This is one of my favorite Thai entrees. This soup is so full of flavors I love it. This is what got me loving Thai food in the first place years ago. My brother introduced me to Thai food When I was 11. He went on his mission to San Jose, Ca and spoke Thai and met lots of Thai people and of course they all cooked for him. So when he came home he took me to a Thai restaurant called Chars. It was so good. Me being 11 of course loved the Thai coconut Ice ceam sprinkled with chopped peanuts and coconut. Delish! I make that too, It's Easy and great for dessert after spicy Thai food. Anyway Here's my version of thjis wonderful soup.


Not a great picture but it's yummy I swear. You see the chicken and mushrooms and yummy flecks of chili.

Tom Kha Gai

2 cans of coconut milk
2t. palm sugar or brown sugar
3 stalks of lemon grass bottom 1/3 trimmed and outer leaves discarded chopped in chunks and bruised with your knife
2 shallots diced
1/2c. of cilantro
4c. chicken broth
5 1 inch chunks of galanga ( you can get this asian ginger at asian markets)
5 kaffir lime leaves crushed/bruised
3T. red curry paste or more if you like it spicier.
2-3 thai chilies bruised
Mix altogether over stove and bring to a boil and reduce to a simmer and cook 30 minutes.
If you want you can remove the leaves, galanga and lemon grass but traditionally they leave it in and you pick them out as you eat the soup.

Add: 2-3 Chicken breast diced 
8 ounces of sliced mushrooms
simmer until chicken is done about 8 minutes.

Add: 3Tbsp of fish sauce simmer 1 minute more then serve with cilantro and sliced green onions

It should have a balanced taste of salty, sweet, creamy, herbal, sour and spicy.  You can add fish sauce to make it saltier, sugar obviously for sweet, coconut milk for creamy and if its too spicy it will cool it down. chilis for heat and sour will be from lemongrass, lime leaves and if you need more sour notes add 1-2 T. lime juice.

Enjoy





Tuesday, August 30, 2011

Quinoa Mango Chili Shrimp Salad

I absolutely love Quinoa no matter what the color. This super grain is dang tasty. I've been making more salads and breakfasts with it this summer to beat the heat. This salad turned out really good. It's a mexican flavored salad with chipotle giving the heat and the mango the cooling sweet effect. I loved the combo. Even my husand really liked it who doesn't care too much for quinoa unless its in cookies.



Quinoa Mango Chili Shrimp Salad

1c. red or white quinoa cooked (I used red in this one)
1-2 heads of romaine hearts torn up into pieces
1 diced mango
1/4c. diced pineapple
1 roasted red bell pepper cut into bite size pieces
1/4c. toasted pepitas ( I love these. A happy food)
1 avocado chopped
1/2 lb of raw medium shrimp shelled
2 to 3 roma tomatoes chopped
3T. chopped cilantro

To cook quinoa add 1c. quinoa to 11/2c boiling water and 1/2t. salt. cover and reduce heat to simmer and cook 15 minutes.  Let sit 5 minutes then remove lid and fluff to cool. You will have leftover to use for another salad or breakfast

Shrimp
I marinated mine for 5 minutes in 1/4c. red chili sauce (like enchilada sauce)
2T. lime juice
1/4c. mango puree
then  quick fry it with the sauce for 3 minutes or until shrimp are done.

Sweet Chipotle Dressing
1T. diced onion
1T. chppd garlic
2T. dijon mustard
1/4t. ground cumin
1/2c. diced fresh tomatoes
2T. cilantro
2/3c. seasoned rice wine vinegar
1/4t. pepper
1t. salt
2T. agave nectar or honey
2T. chipotle puree if you want less spicy add less.( I puree cans of chipotles when I buy them and keep infridge cause I use it so often.)
1/4c. olive oil ( I omit the oil a lot and its great.)
place all in a blender and puree until all emulsified.
This makes 2 cups you will have leftovers. It is awesome over coleslaw mix for a great mexican side.
 I got this dressing recipe from chevy's cookbook a long time ago and made minor changes.

Mix all salad together, add shrimp and pour over 1/4c. dressing and see how much more you might like.






Monday, August 29, 2011

Toffee Temptation Ice Cream

I really love making Ice cream. I make it at least every other week. It is so fun to try your own combinations or copy one of your favorite ones just improving it. This ice cream is one of my very favorite Ice Creams. That's why I decided to put my own to the test. It was amazing!! My 10 year old who's favorite is the same said this was better than the store bought.  I made the ice cream base with the majority of the sugar brown to give it a more caramely taste. It was great!



I based it loosely on Ben and Jerry's Heath Ice Cream but uping the ante on additions and some change to the base. I didn't cook the eggs in this one but if you are nervous about it do.
Toffee Temptation Ice Cream

3 eggs beaten
11/2c. whole milk
1/2c. brown sugar
1/4c. white sugar
2c. heavy whipping cream
2t. vanilla
add ins: 5 Heath or Skor Bars
1/2c. cold caramel sauce

Mix altogether until sugar is dissolved.
Chill for a couple hours or freeze right away according to your ice cream manufacturers instructions.
When almost done break up heath or skor bars into pieces and add to ice cream base along with the caramel being drizzled slowly in. Let go 5 more minutes to ensure all is mixed well. Transfer to a freezer container and freeze for 4 -6 hours or overnight.

Enjoy!



Friday, August 12, 2011

Cake Ball Bowls with Ice Cream

Have your cake and Ice cream too all in one treat. Cake balls and pops have been the new craze for a while now and I looove them. Mainly because its the perfect cake to frosting ratio for me. I love frosting but also cause they are small and I have less guilt eating them. Even though sometimes I eat too many. Ha!  I thought a good idea would be to make them into a container /bowl type of thing so you could put in it what ever you would like. Looked around to see if anyone had done before and couldn't find any so I went for it.  Of course Ice cream was my first thought, since that often goes with cake. The possibilities are endless. Mousse, custard, fruit to match your cake, fillings of all types. This is my first attempt and it wasn't very pretty. I have another idea of how to make it look more attractive and am trying it tomorrow since it's my binge baking day (Fridays). Plus I have to make my son's Birthday cake.

  I molded it into a pretty scalloped mold but when I took it out the mold wasn't really showing just the basic cup mold so I went with it but only had enough for one so I didn't get to try my other way which will work better I think. That's filling the mold with chocolate first and letting set up slightly then putting cake ball molded into that and filled/painted with chocolate. I'll see how that turns out. Either way it was Delicious. Small too so less guilt once again. My husband kept saying you should sell these. We shared it since I had already had toooo much sugar from my other treats I made.  I used a strawberry cake for the ball with a marshmallow strawberry frosting. Then dipped in chocolate and filled with my Strawberry Cheesecake Ice cream. Perfect for my Palate!! My Ice cream turned out Awesome!! I'll post that recipe next. It tasted like a strawberry cheesequake blizzard from Dairy queen but better.

Here's my picture. Remember that it's not too pretty but tastes great!! Hopefully my next attempt will be more attractive.


I should of drizzled some of my strawberry puree over the top. Woulda coulda shoulda. Next time!!

You can use any type of cake and frosting and chocolate/flavor dip it's great!

Wednesday, July 27, 2011

Strawberry Cheesecake Chunk Ice Cream

I love making Ice Cream. I swear I like homemade better than store bought. It's so good and creamy and you can add as many chunks of things you want. This Strawberry Cheesecake Ice cream is soooo gooood. It tastes like the Strawberry cheesequake blizzards at DQ.



I did add some strawberry topping to top off this little sundae. My kids loved it. Especially my oldest who loves the blizzard from DQ. Here's the recipe.


Strawberry Cheesecake Chunk Ice Cream

11/4c. Heavy Cream
3/4c. whole milk
1/2 vanilla bean and seeds scraped out

add these all to a pan and Bring this to almost simmer and remove bean.

While that is heating up beat:
4 oz. of cream cheese softened
1/4c.  jello cheesecake pudding mix
3 egg yolks
2/3c. sugar

Temper this with the heated cream and then put back on stove and cook until it coats the back of a wooden spoon. Remove and add:
 1t. vanilla
Set aside to cool

1 lb fresh strawberries or a pkg of the sliced sweetened frozen ones
if using fresh add 1/3c to 1/2c. sugar and puree. (You will probably have some leftover for topping)
chill both mixtures in the fridge overnight or for at least 5 hours.
then pour 2/3c. of strawberry puree into the cream mixture and freezed according to manufacture of your ice cream maker.
The last five minutes of churning when it has gotten nice and thick add:
1 to 2 slices of cheesecake cut up into bite size chunks
you can either buy this or make your own but this makes it so yummy and sets it apart from just "plain Cheesecake Ice cream"  Either way it is delicious but I always have to take it up a notch. 
Freeze in a freezer container for 4 to 6 hours to ripen.

Enjoy!!! I did!!


Wednesday, July 13, 2011

50/50 Orange Sherbet and Orange Oreo Balls

I haven't been on my blog in a long time due to all the vacationing I've been doing. It's been great! Lots of relaxing and playing with my family.  I made these frozen ice cream balls when I saw the orange and cream Oreos at the store. I thought I should try them in some type of dessert and this is what I came up with.

Here's the inside. It was really tasty. Especially if you are a fan of the old fifty fifty bars.
Some are really light orange because I was running out of the orange Creamsicle magic shell and so I dipped then rolled in oreos.

Here's a picture of the inside

Fifty Fifty Ice Cream Orange Oreo balls

2 rows of the orange cream Oreos finely crushed
a half gallon of 50/50 orange sherbet and vanilla ice cream softened ( You won't use all this unless you make a ton.)
Orange Creamsicle Magic Shell

Stir almost half of the crushed Oreos and half of the ice cream in a bowl. 
Quickly form into balls and roll in remaining crushed Oreos. Place on a parchment lined baking sheet and put in freezer until firm about 2 hours.
When they are frozen pour magic shell in a bowl and give the balls a quick dip to coat and return to pan. Freeze 2 minutes then you can eat or give another round of dipping depending on how thick you want shell. You can either roll in crushed Oreos after dipping or roll first.


Wednesday, May 11, 2011

Tropical Popcorn Fruit Gorp/Crunch & Munch

I always hated that name Gorp. Isn't that a weird name for something so tasty and addicting?! Is there another name for it? How about Crunch Munch I'm going with that. Tropical Popcorn Fruit Gorp  Crunch & Munch! I made this a couple times trying to get it just right. It might be a little over the top with so many things in it but it's a Tropical Party in my mouth. If you like these sort of things give it a try. I love them and have quite a few recipes of these sort. They are highly addictive though and not low on calories so beware!

Tropical Popcorn fruit Crunch and Munch

In  a large bowl add 8c. popcorn popped or 1/3c. popcorn kernels popped.
1/2 box banana nut cheerios
1c. unsweetened big coconut flakes or ribbons
1/2c. chopped macadamia nuts
11/2c. diced dried pineapple
1 bag of fried banana chips( you can get these at asian markets) so much better than dried cause not hard.
Dont put in last 2 ingredients until it has all been mixed with caramel and starting to cool down or they will melt.
1 bag of coconut M&M's or 1c. bag of white chocolate chips
1/2c. white choc chips

Coconut caramel
In a medium pan over medium heat add 3/4c. butter, 1c. karo syrup, and 1c. sugar. Bring to a boil and cook 3 to 4 minutes stirring occasionally over medium heat. Remove and add 1/2t. vanilla and 11/4t. coconut extract. 
Pour over Popcorn mixture and stir until all coated and cooled slightly. Then add m&m's and white chips.

Enjoy!

BIrthday Cake flavored Marshmallows


I had to try it. I love marshmallows and I love cake batter flavored things. Everything else has been tried so why not these. They turned out good. My kids gobbled them up. We even made a really small batch of rice krispy treats with them. Turned out good.



Birthday Cake flavored Marshmallows

Butter a jelly roll pan and dust a mixture of 1/2 c powdered sugar an 2T. cornstarch over bottom and into corners. You may need more.

4 packets of gelatin put in mixer bowl with 3/4c. water. Let stand.

Combine:
 3c. sugar
11/2c. water
1c. corn syrup
2t. salt
Bring to a boil over medium heat and cook until softball stage.

Meanwhile beat 2 egg whites until until stiff peaks.
in a small bowl add 1/4c. cake mix and 1/3c. boiling water. Mix until smooth.
When syrup is ready mix in 1/2t. vanilla and turn on mixer and  slowly pour into and down sides of bowl into softened gelatin. Don't stop mixer and add cake mix mixture and beat until combined and slightly cooled then put egg whites into it. Turn to high and beat about 15 minutes or until thick and fluffy. Add 1/2 bottle of Loranns cake batter flavor and 1 jar of sprinkles. Mix a minute more and then pour into prepared pan.
when smoothed out pour on additional jar of sprinkles over top. Let sit out overnight. Next day cut into pieces and dip sides into powdered sugar/cornstarch mixture. Store in air tight container.

Wednesday, March 30, 2011

Jambalaya and Pecan Pretzel Pralines

My family loves this dish and so does everyone that eats it. I based this recipe from  a cookbook recommended to me by a chef in New Orleans. I made this and some other southern foods in honor of Mardi Gras. I'll post those recipes later. It was all delish!

Chicken,Sausage and Shrimp Jambalaya

1lb. andouille or smoked spicy sausage sliced into 1/4 inch slices
3 chicken breasts cut up into bite size chunks
2c. onions chopped
1 green and 1 red pepper chopped
1 large tomato copped
4 celery stalks chopped
3T. oil
4 T. flour
1/2  6 oz can tomato paste
1 can of beef consomme'
2 bay leaves
1t. basil and thyme
1/2t. chili powder
1/4t. red pepper
pinch of black pepper
1t. salt
1/4t. cayenne
11/2c. chicken stock
3 cloves garlic minced
1c. chopped okra
11/2c. med. shrimp
6 green onions chopped
3T. parsley chopped

Brown the sausage in 1t. oil. Remove and set aside. Place chicken in pan and brown very well set aside. Add 3T. oil and 4T. flour and make a medium brown roux whisking until flour is all combined and turns brown. Add chopped vegetables except green onions and parsley and cook until tender, stirring occasionally, Add tomato paste and stir well, then add beef consomme and gradually add 11/2c. chicken stock while stirring. Bring to a slow boil, then add meats stirring well. Add seasonings and garlic and let simmer 15 minutes You can add rice at this point with 2-3 cans of broth and cook 25-30 minutes longer covered or do as I do and keep it as a sauce/topping to put on top of rice. I do this only because I am a big saucey girl. I love the sauce so I want more of it rather than having the rice soak it up.  I add green onions, parsley and a couple dashes of tabasco right at end. Serve over rice. Serves 8-10 people.





Pretzel Pecan Pralines
 I love love Pralines. They are so good and sweet. I've been on a sweet and salty kick big time and wanted to try something a little different so the pretzel praline was born. I looked on the internet to see if anyone else had tried this combo and found nada!
They were really good. I liked the extra crunch the pretzels gave and the slight salty factor. My pictures didn't turn out very good since it was at night and they were all gone next day so this is all I have.:( Not to mention this is not a pretty looking treat. So any light isn't going to help much. lol They kinda look like cow pies!! Even though still I will make them again for sure. Especially to go on top of my southern sundaes.





Pretzel Pecan Pralines
1c. brown sugar
1c. white sugar
1/2c. evaporated milk
2T. butter
1/4t. vanilla
1/4t. butter Pecan oil (optional) I add sometimes for more pecan flavor but great without too.
11/4c. pecan halves
1c pretzels broken up a bit for bite size.
Combine sugars and milk and bring to a boil, stirring occasionally. Add butter, pecands and vanill and cook until the syrup reache soft ball stage 238'. cool without disturbing for a few minutes then add pretzels and stir vigorously until starts to thicken but not losing it's gloss. Drop by spoonfuls on greased surface or silpat. They will flatten and harden. 

Tuesday, March 8, 2011

Mediterranean Turkey Burgers in Homemade Pitas



I love this meal! It is healthy and so fresh tasting. I think I'll have another one for lunch too. My kids really like this a lot as well. Some eat it with tzatziki sauce and some with mustard.


Med Turkey Burgers
1/2c. panko 
1/4c. feta cheese
2T. minced red onion
2 heaping tablespoons of pesto
1/4t. salt
1/4t. pepper
1 garlic clove minced
1/4 -1/2c chopped sun dried tomatoes
1lb lean ground turkey
6 Calamata olives chopped (optional)
Mix all together and press into patties
Cook in skillet with cooking spray for 6 minutes flipping after 3 minutes and cooking rest of time on other side.
Place in pita with romaine, tzatziki sauce, tomatoes, red onion and cucumbers. Yum!!

Tzatziki Sauce
1c. Greek yogurt
1c. grated cucumbers with out seeds
 a pinch of dill
1-2 T. lemon juice
11/2T. chopped fresh mint
1T. chopped parsley
salt and pepper to taste
1 garlic clove minced
3T. diced fine red onion.
Mix altogether and adjust seasonings if needed.

Whole Wheat Pita Bread
11/4c. Warm water
1T. oil
1t. salt
1t. sugar
2 3/4c. whole wheat flour
1/3c. gluten
11/2t. yeast
 Mix altogether until smooth elastic dough. Let rise 1 hour then cut into 8 pieces. Form into balls and roll into 6-7 inch circle. Let rise covered with a towel for 25-35 minutes.  While they are rising preheat oven to 500.
Place 2 rounds on wire rack in middle of oven or right on racks. Bake 3-5 minutes until puffy. Remove and wrap in damp towels. Continue baking rest layering in towels after baking.  Cut in half and fill.

I don't remember where I got this recipe. I think I got in online somewhere but I have been making it for a while now. I have a great white pita too but I try to eat my breads in whole wheat only except on the weekends. Then I indulge a little.

Tuesday, March 1, 2011

Strawberry Cupcakes

I love Strawberries and these cupcakes a really good. They are moist, and fresh tasting with no jello added even though I like that recipe as well. The frosting is yummy and tastes like melty strawberry shake.

Strawberry Cupcakes
Yield: about 18 cupcakes
Ingredients:
For the cupcakes:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
2 eggs
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries
For the frosting:
½ c. strawberries
8 oz. cream cheese, at room temperature
1 ½ sticks unsalted butter, at room temperature
1 ¾ cups powdered sugar, sifted
½ tsp. lemon juice
1 tbsp. vanilla
Directions:
Preheat the oven to 350°.  Line cupcake pans with paper liners.
Sift flour, salt and baking soda into a medium bowl.  Set aside.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells ¾ full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For the frosting, puree strawberries in food processor.  Strain through a mesh sieve to remove seeds, and set aside. ( I didn't do this I was too lazy) Beat the cream cheese and butter in the bowl of an electric mixer until smooth and fluffy, about 5 minutes.  Add powdered sugar and mix until smooth.  Add lemon juice, vanilla and strawberry puree.  Adjust the amount of puree to achieve your desired consistency.  Frost cupcakes when completely cool.

source: Good things Catered

Red Velvet Cupcakes

This one is good and not dry. I use to not care for red velvet because every time I had one it would be rather dry or too much chocolate flavor when it should only be a hint. I really like these. I did these for Valentines Day.



Red Velvet Cupcake Balls dipped in white chocolate and milk chocolate

Red Velvet Cake, Cupcakes and Balls

21/3c. flour 
2T. heaping Cocoa
2 1/4t. baking powder
1 1/4t. baking soda
3/4t. salt
1 1/2c. buttermilk
1/2c. oil
2 oz. red food coloring
2t. vinegar
1/2c. butter softened
2c. sugar
2 eggs 
2t. vanilla
Combine butter and sugar  until fluffy add wet ingredients then alternate with buttermilk and flour. 
Pour evenly into 3 8 inch pans greased and lined with parchment or 24 cupcakes give or take a few.
bake 350 35 minutes for cakes and
18-20 minutes for cupcakes

Cream Cheese Frosting
8 oz. cream cheese
5 T. butter
2t. vanilla
2 1/2c. powdered sugar

 Frost and fill cakes or cupcakes
 I love cupcakes with fillings so I always fill them using a decorator bag or the cone method. I have a new handy tool called the cupcake corer by Cuisipro. It is quick and perfect. I love it. I use that and then fill.

For Red Velvet Balls rip up cake and stir in frosting. Roll in balls Chill until firm and then dip in melted white chocolate or almond bark  and or melted chocolate or almond bark. Then drizzle with red tinted white chocolate.
I'm starting to like Cake balls more than I like cupcakes. Probably because I love frosting and you get good equal amounts of both.
Happy Baking

Carrot Cupcakes

I do love Carrot Cake and cupcakes. They are so moist and flavorful.


Carrot Cupcakes with Cream Cheese Filling

2C. flour
11/2c. sugar
1/2c. brown sugar
1t. baking powder
1t. baking soda
1t. cinnamon
1/2t. cloves
1/2t. nutmeg and allspice
1/2t. salt
4 eggs
3c. finely chopped carrots( about 5 carrots)
1c. oil
1/2c. nuts
mix dry ingredients together and add eggs, oil and carrots mix until well mixed then stir in nuts.
Pour into 2 greased and parchment lined 9 inch baking pans or 30 cupcakes.
bake 350 30-35 minutes for cakes and 20-24 minutes for cupcakes

Cream Cheese Frosting
8 oz. Cream cheese softened
5 T. butter softened
2t. vanilla
21/2c. powdered sugar
mix with handheld mixer til combined and creamy.

cut out a cone of the cupcake and fill with frosting and frost top. Or insert decorator bag with tip into cupcake and fill til starts to bulge at top and then frost top.



A Whole Bunch of Cupcakes

 It was my son's birthday party so I made a bunch of cupcakes. Yum! They were all great but my favorites were the Chocolate Chip Cookie Dough Cupcakes. I've made these a few times and love em!


 Smore's Cupcakes




 Banana Split Cupcakes




 Carrot Cake Cupcakes



Red Velvet Cupcakes


Strawberry Cupcakes


Here's the recipe for the Chocolate Chip Cookie dough Cupcakes.  I like these cause they are different than the regular assortment of cupcakes, they taste just like cookie dough (I love the dough more than the cookie.:)), and they are so cute! 

Chocolate Chip Cookie Dough Cupcakes
Yield:24 cupcakes
Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. - 10 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies
Mini chocolate chips
Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour. This is where I changed it a bit. The first time I made these I didn't like the filling so firm so I added more condensed milk to make it softer. So do this to your liking.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

recipe adapted slightly from Annies Eats


Smore's Cupcakes
I have tried a couple kinds of these cupcakes. These were good. Always love the frosting. I think next time I will  marble graham cracker and chocolate cupcake batters and fill with a chocolate ganache marshmallow filling. The first time I tried them I did just the graham cupcake with a ganache filling. They were good but needed more chocolate. These here are too much chocolate cupcake with not enough graham cracker. They are good don't get me wrong I'm just trying to get more of the Smore's flavor across. It's always fun to try right?!

S’mores Cupcakes
Yield: 24 cupcakes
Ingredients:
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
1t. gelatin (optional : if you want a thicker and firmer frosting)
2 tsp. vanilla extract
Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.( I used the bottom of a cup.)Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.
To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. I sprinkled leftover crust on top and swirled into cupcake batter. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar , gelatin and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. This can take anywhere from 5-15 minutes. If you want them to have a little more stability. Add 1t. of gelatin to the egg whites when on stove.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).
adapted from Hersheys and Annies eats


CWaC's Banana Split Cupcakes

In a large bowl, combine:

2 sticks of butter

4 eggs

1 1/2 c. brown sugar

1 very ripe banana


1 tsp. banana flavoring

Cream until very well mixed, then add:

1 tsp. baking powder

1 c. milk

Place 2 cups of batter into a smaller bowl.

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In one bowl, add:*************************** In other bowl add:

1/3 c. Hershey’s Special dark cocoa powder ****************1 1/3 c. flour
3/4 c. white flour***************************************1 tsp. vanilla

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Beat each bowl just until mixed, then lightly fold chocolate batter into vanilla batter to create marbled effect. Spoon into prepared cupcake liners. Bake 350 degrees for 18-20 minutes.

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While cupcakes are cooking, prepare cherry cream topping
by combining:

8 oz. cream cheese

1/4 c. finely chopped maraschino cherries

1/4 tsp. cherry extract

8 oz. Cool Whip

1/2 c. sugar

Refrigerate until ready to assemble cupcakes.

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Once cupcakes are cooked and cooled, assemble them by scooping a hefty amount of cherry cream atop each one, then dipping them in the following chocolate topping:

1/2 c. milk chocolate chips

1/2 c. semi-sweet chocolate chips

1/2 c. butter + additional, if needed

To prepare topping, place all ingredients in a medium plastic bowl. Microwave for 20 seconds, then stir. Microwave for 20 seconds, then stir, repeating process JUST until chocolate is melted. It should not be very warm to the touch. (Following this step will allow your topping to maintain a shiny sheen, rather than a blotchy, overcooked finish. Even cupcakes don’t like blotchy.) Add additional butter by the tablespoon, if needed, until chocolate mixture will run freely if tilted off a spoon. Once you’ve got the mixture just.right, dip cherry cream topped cupcakes in the chocolate mixture, then allow them to cool at room temperature until chocolate topping is firmed. Cover well and store in fridge overnight, if needed.

These cupcakes were good but the cake was a little to dense for me. I like them a little lighter. But the frosting and topping were very good.  They were so cute looking I couldn't resist. You could change the cupcake out with your favorite banana cake recipe and marble in some chocolate cupcake batter and you might like it more. I don't know you be the judge. In all fairness I halved the recipe and so maybe that made it different.