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beautifulpicturesofhealthyfood:

Chocolate Covered Banana Split Bites…RECIPE

365 Days of Food - Day 190. Congratulations to my sister and new brother-in-law for tying the knot! :’) #wedding #cupcakes #restaurant #food #vanilla #redvelvet #chocolate #mint #vintage (Taken with Instagram)

365 Days of Food - Day 185 #macaroon #macaron #laduree #french #london #sweets #food #pistachio #coffee #chocolate #vanilla #rose #raspberrycream (Taken with Instagram)

365 Days of Food - Day 184 #food #chocolate #mousse #cake #profiterole #patisserie #valerie (Taken with Instagram)

gastrogirl:

s’mores dip.

gastrogirl:

snickers profiteroles.

bakerhi:

Recipe time!!
S’mores cupcakes (makes 16) adapted from Teacher Chef

What You’ll Need: 
For the crust: 

• 1 cup PLUS 2 Tbsp graham cracker crumbs
• 3 Tbsp sugar
• 5 Tbsp unsalted butter, melted

For the cake: 

• 1 cup PLUS 1 Tbsp sugar
• 3/4 cup PLUS 2 Tbsp flour
• 7 Tbsp cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 large egg, room temperature
• 1/2 cup milk
• 1/4 cup plain applesauce
• 1 tsp pure vanilla extract
• 1/2 cup boiling water

For the frosting(!):

• 2 sticks unsalted butter (softened)
• (1) 7oz fluff jar
• 3 cups of confectioners sugar
• 1 tbsp milk
• 1 tsp vanilla 
• (Optional garnish) broken up pieces of hershey’s chocolate bars.

The How-To:

1. [CRUST] Preheat your oven to 350° F
2. Melt 5 tbsp butter in a bowl and mix into a larger bowl with the graham cracker crumbs and sugar until combined.
3. Take about 2 spoonfulls of the crust mixture and press it into the bottom of your cupcake liners. Bake like this for 5 minutes.
4. [CAKE] Mix the flour, cocoa powder, baking powder, baking soda & salt with a whisk in a small bowl. Set aside, but don’t forget about it. ;)
5. Mix the sugar, egg, milk, applesauce & vanilla until combined. Gradually add the flour mixture in (I usually do about 3 small additions.)
6. Lastly, add the 1/2 cup boiling water, mix.
7. BAKERHI NOTE: I was really worried about this batter just because it was so liquid-y and not very thick - don’t worry. It’s supposed to be like that. 
8. Pour into your baking cups (2/3 of the way full, folks) and pop the cupcakes into the oven for 18-20 minutes.
9. [FROSTING] Make sure your butter is soft for this.
   With a hand mixer,mix the butter and fluff until there are no chunks/it’s fully combined.
10. Add in the confectioners sugar, then the vanilla and milk. Mix!
    
    If the frosting can’t stand on it’s own, put it in the freezer for 5 minutes and try to frost your cupcakes afterwards. Don’t leave it too long though, marshmallow frosting doesn’t like to be hardened.

Among my friends, who are not outdoorsy, these cupcakes were a hit. The frosting is soft and mallow-y and will make your mouth happy. The crust goes well with the cake (even if I do find it to be a bit buttery for my taste), and no one can deny that Hershey’s chocolate is pretty delicious.

Even the people who stay inside all summer (because they’re too pale and burn immediately - cough cough, me) can enjoy outdoor cuisine! Have fun making this, your tastebuds will thank you. ;) 

Until next recipe, Bakerhi out!  

foodopia:

french silk chocolate pie: recipe here

gastrogirl:

nutter butter icebox cake.

foodopia:

gooey chocolate coconut truffles: recipe here

f0o0od:

Chocolate Peanut Butter Pretzel Bites

gastrogirl:

edible teacup treats with chocolate frosting.

beauty-andthe-feast:

Chocolate Covered Ice Cream Bites

usgettingfat:

Mudslide Cookies + Cappuccino Ice Cream

veganfoody:

Chocolate Strawberry Blondies