S'mores Cups

I found these little cups on Pinterest, aka my entire life nowaways, and immediately knew I had to try them. S'mores are one of my favorite flavor combinations...you just can't go wrong with crunchy graham crackers, ooey-gooey toasted marshmallow and rich chocolate. I knew I couldn't keep these in the house, or else the entire batch would have been gone by morning. I took them to my mom's work and they were "devoured within minutes". I put my spin on the recipe, and it's probably one of my favorite things I have ever made. They take some babysitting in the oven, but otherwise are very simple to make.

Placing the chocolate chips in the graham cracker cups

Yummy toasted marshmallows!

RECIPE

makes 24 cups

14 graham crackers (approx 2 packages), crushed

1/2 cup white sugar

1/3 cup unsalted butter, melted

2 cups chocolate chips

12 marshmallows, cut in half

1 tsp shortening

- Preheat oven to 350* and place the oven rack on the second notch from the top.

- Crush graham crackers in a food processor or wooden spoon and a plastic bag. (if you've had a rough day, use the spoon) 

- Mix together graham crackers, sugar, and butter with a fork until well incorporated. Place a tablespoon of mixture into each cup, then using the tablespoon press the mixture into the pan to form a mini-cup.

- Bake for 7-10 minutes, or until golden brown.

- While the cups are baking, cut each marshmallow in half using kitchen shears or a knife. TIP- Run the scissors or knife under cold water. This will prevent the blade from sticking. 

- When the cups are done baking, place 4-5 chocolate chips in each cup. You may have to press them down into the cup if your well dissapeared. 

- Place one half of a marshmallow on each cup, then place in the oven for an additional 4 minutes. After 4 minutes, turn on the broiler and toast the tops until golden brown. NOTE ABOUT BROILING - This is a tricky step. Never leave the kitchen or the general oven vicinity while broiling, always keep the oven open a few inches and keep your eye on them. Literally, 3 seconds can be the difference between golden brown and black.  You may have to rotate the pan to get even browning. 

- Cool in the pan for 20 minutes, then carefully remove the cups from the pan and place on a cooling rack. Cool completely.

- When the cups are cool, combine the rest of the chocolate chips with the shortening in a microwave safe bowl. Microwave the mixture in 30 second intervals, stirring between each interval until the chocolate is melted. Cut the tip of the corner of a plastic sandwich bag, and scoop the melted chocolate into the bag (having somebody hold the bag open is helpful in this step). Drizzle the chocolate over the cups. Enjoy!

HAPPY BAKING!!

Ashley

Peanut Butter Banana Oatmeal Bars

Okay, so a little side track on my usual sweet side. I found this recipe over here at Gingerbread Bagels and tried it simply because I had all the ingredients and was looking for healthier options. My boyfriend and I are trying to eat healthier, and these seemed like a good substitution in place of my usual sweet treats. 

I wasn't sure how these were going to taste, as they have no oil, butter and only have 1/4 cup of sugar. I was pleasantly surprised though! They taste healthy, but not like eating cardboard. I had one for breakfast with a little slab of peanut butter and an orange and it was enough to easily hold me over until lunch without feeling super full. They were moist and SUPER easy to put together!

I changed the recipe a bit, as the original one didn't have enough sweetness or peanut buttery goodness for my tastes. You could also add chocolate chips, cranberries, or other dried fruit to add a little something extra!

RECIPE

1 1/2 cups quick cooking oats

1/4 cup light brown sugar

1 tsp baking powder

1 teaspoon cinnamon

1/8 tsp nutmeg

1 teaspoon vanilla extract

1/2 cup milk

1 egg

2 large bananas, mashed

1/3 cup creamy peanut butter (you could use crunchy if that's in your pantry)

- Preheat the oven at 350* and spray an 8x8 baking pan with Pam or butter. Set aside.

- Mix together the oats, brown sugar, baking powder, cinnamon, and nutmeg in a large bowl.

- Add the vanilla, milk and egg. Combine until thoroughly incorporated.

- Stir in banana and peanut butter. Pour mixture into the prepared pan and bake for 20 minutes. Let cool in the pan for a bit before serving. Enjoy!

Happy Baking!!

Ashley

Deconstructed Apple Cranberry Pie

I wish this picture did the pie more justice, but it's all I had before it got gobbled up. This is incredibly easy and quick to throw together! If you have a lot of apples you need to use up, this is definitely the recipe to use! Puff pastry can be found in the freezer section, and bakes up so light and fluffy. Don't be intimidated by the name...it couldn't be easier to work with! Add some vanilla ice cream on the side with a sprinkle of cinnamon and dig in!

PILE on the apples in the center of the pastry. The apples will shrink a bit and the pastry will puff and expand, so it will even out once the baking is complete.

Baking in the oven!

RECIPE

4 granny smith apples, peeled and cut into 1/4 inch slices

1/2 cup dried cranberries

1 cup brown sugar

1/2 of a lemon

2 tsp cinnamon

1/8 tsp nutmeg

1 package puff pastry shell (found in freezer section)

1 egg, beaten

-Take puff pastry out of packaging and let sit at room temperature for 30 minutes, or until it's easy to unfold and work with.

-Combine apples and lemon juice right away to prevent browning. Add cranberries, brown sugar, cinnamon and nutmeg. Set aside for 15 minutes to let flavors mingle together.

-Spray a cookie sheet with non-stick cooking spray and place puff pastry on it. Pour the apple mixture in the middle, and leave 1-2 inches around the edges for folding.

-Lift the edges of the pastry shell over the apple mixture. You may have to gently stretch the pastry dough. Brush the egg wash over the pastry.

-Place in the oven for 45-55 minutes or until golden brown.

-IMPORTANT - Let cool completely before you move it. The puff pastry is very delicate, and you may tear the bottom if you mess with it too much (personal experience). If you

want to serve it warm, place in the microwave for 10-15 seconds or until warmed.

Happy Baking!

Ashley

Ashley's Loaded Brownies

The busier my life gets, the more I'm thinking about other people's lives and how busy they are. When I'm stressed or overwhelmed or just plain grumpy, baking is my go-to that makes me happy and back to normal again. I want to share this passion with others, and want my recipes to be accessible and enjoyed from everyone to the expert baker to the person who is intimidated by baking. For the next few months, I've decided to focus my blog on baker-friendly, budget-conscious recipes. I sure hope you enjoy them!

The first one is an idea I found on Pinterest...a post about roasting marshmallows under the broiler of your oven and making s'mores. Umm, pure genius if you ask me. My mind started reeling and I came up with this overload brownie concoction. They're easier to eat and cut if they're at room temperature, but feel free to get your hands and mouth sticky with marshmallow-y goodness when they are warm. :)

TIP - When cutting the brownies, run the hot water on your tap and rinse the knife before every cut. Makes life MUCH easier. :)

Before the broiler

After with roasted goodness! You can toast them more or less based on your preference

RECIPE

Your favorite brownie recipe, or a prepared box mix

1 package mini marshmallows

1/2 cup creamy peanut butter

2 tsp powdered sugar

- Turn on the broiler on high in your oven, and place the metal oven rack so the brownies are 3-4 inches from the broiler, so whatever level that is in your oven.

- Pour marshmallows onto pre-baked brownies, making a single layer over the brownies. It's okay if a few are sticking out.

- Place under the broiler and WATCH THEM. Do not walk away unless you like your marshmallow EXTRA toasty. They will cook very quickly, so watch until your desired "roasty-ness" for the marshmallows is complete. You may have to rotate the pan to get even browning. 

- Peanut Butter Drizzle - Place peanut butter in a microwave safe bowl and heat for 20-30 seconds, or until smooth and thinned out a bit. Stir in powdered sugar until mixed in thoroughly.

- Once the marshmallows are done roasting, drizzle the peanut butter mixture onto the marshmallows. Let cool for half hour before digging in (unless you like a warm, sticky brownie concoction, then go for it! :)

Until next time, Happy Baking!

-Ashley-

Chocolate Dipped Homemade Vanilla Marshmallows

A wonderful friend of mine has had a "hankering" for marshmallows the past week, and I thought I'd give a homemade marshmallow recipe a try. Since I don't have a lot of experience working with gelatin, I tried a base vanilla recipe from www.mybakingaddiction.com. This website is by far my favorite for everything baking. Awesome recipes and tips, and where I got my inspiration to start my own blog! Definitely check it out. :)

So for the marshmallow, I used Homemade Vanilla Marshmallows from My Baking Addiction. These little babies alone are a treat, but I wanted to put a little spin on them by dipping them in chocolate and other sweet treats!  Here are a few ideas to get your brain going - the possibilities are endless!

Crushed Graham Crackers

Crushed Oreos

Crushed Almonds (or any kind of nut)

Reese's Pieces

Rice Krispies

Coconut

Chopped White Chocolate

Caramel Pieces

M & M's

I used coconut and graham crackers because it's what I had in my cupboard, but my oh my! The graham cracker ones tasted just like a s'more and the coconut ones tasted just like a Mounds Bar (my secret obsession). Next time I'm going to put almond extract into the marshmallow mixture to make an Almond Joy Dipped Marshmallow. YUM! Speaking of extracts, using peppermint extract would make a tasty peppermint marshmallow too.

The gelatin and water reacting together

Finished gooey marshmallow goodness!

To make the chocolate coating, melt 1 tablespoon shortening and 1 cup semi-sweet chocolate chips in a sauce pan over medium heat until melted. Turn off heat, but keep the pan on the burner. The residual heat will keep the chocolate melted while your busy dipping. Make sure to have your dipping condiments prepped before you start the chocolate coating. Below is a picture of how I let the chocolate dry - upside down on a raised cooling rack.. If you don't have a raised cooling rack, just take a few books and stack them on each end of a standard cooling rack. Voila - instant raised cooling rack! :)

Let me know what dipping ideas you have! Happy Baking!!

Espresso Shortbread

Shortbread is one of my favorite baked goods. So flaky and delicious, I could probably eat the whole pan. For these espresso shortbread's, I used Starbucks instant VIA. Whenever I have a recipe that calls for coffee/espresso, it's my go-to brand. I may be a bit biased since I work there, but it really does bake incredibly well.  This recipe would be really delicious with walnuts too!

RECIPE

1 1/2 cups unsalted butter, softened

3 1/3 cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon instant espresso

1 teaspoon vanilla extract

1 1/3 cups confectioners sugar

3/4 cup bittersweet chocolate chips, coarsely chopped (more if you want to add chocolate drizzle)

• Lightly grease a 9x13 baking pan and set aside.
• Combine the flour, cornstarch and salt in a medium bowl and set aside. Dissolve the vanilla and instant espresso in a small bowl.
• In a stand mixer or hand mixer, beat the butter, sugar and vanilla-espresso mixture until smooth.
• Add the flour mixture and chocolate chips in increments on low speed until dough begins to form. 
• Put the dough in the prepared baking pan and with lightly floured fingertips, press the dough into the pan evenly. 
• Using a small knife, cut squares into the raw dough. This helps with cutting when the cookies are baked. Prick each square a few times with the tip of the knife to allow air to escape. (Don't worry, they don't look very pretty now but all the holes will dissapear in the baking process). 
• Place the dough in the freezer and preheat the oven to 325*. Bake for 35-40 minutes or until golden brown, rotating the pan halfway through.
• Place the pan on a cooling rack, and re-cut the cookies. Cool COMPLETELY before removing the cookies...otherwise you'll end up with shortbread crumbs (which aren't half bad over ice cream). 
• If you would like to add chocolate drizzle, melt 1/2 cup chocolate chips in the microwave and use a fork to drizzle over the cookies. 

HAPPY BAKING!

Chocolate Chip Cookie Dough Balls

Okay, so there's this website...Pinterest, Basically a website that you wonder where the last 2 hours went because you were on it. It's a site FULL of neat ideas, crafty fun projects, DIY, style, food, etc. Best thing since sliced bread, no joke. Anyway, I tried this basic recipe to see how it worked out and goodness gracious! These things are little balls of HEAVEN. They taste just like cookie dough, AND they're safe to eat (no egg!). This is a fantastic recipe to do with kids (if you can keep them from eating it all), and SO versatile! My mind is reeling from all the possibilities...peanut butter cups, butterscotch, almond extract, peppermint patties, walnuts...I could go on forever! I dipped mine in chocolate, but they are delicious without it as well! Below is the base recipe, but let me know what amazing concoctions you come up with!

RECIPE

1 cup salted butter, softened

1 1/2 cups brown sugar

1 tsp vanilla extract

2 cups flour

3/4 cup chocolate chips (mini work best, but regular size is just fine too)

• Blend together butter and brown sugar until light and fluffy.
• Add vanilla, flour and chocolate chips. Mix together until the batter looks crumbly.
• Form into one inch balls and place onto a cookie sheet. Refrigerate for 30 minutes.

That's it! At this point you can dip them in chocolate, or just drizzling them with melted chocolate is a little less messy but just as good! Happy Baking!

Banana Chocolate Chip Bread

After a long hiatus, Ashley's Sugar Shack is definitely back in the blogging business! I've been baking, but just haven't found the time between the holidays and other things to sit down and officially blog. BUT that's changing as of...now! Here's the first recipe of the new year...a yummy banana chocolate chip bread. It's delicious warm with a pat of butter, or even with a la mode for a decadent dessert! This recipe is also VERY versatile - try using peanut butter chips to replace the chocolate chips. YUM! The recipe is below.

I'm so happy to be back blogging - I didn't realize how much I missed it. Look for lots more yummy recipes in the future! 

RECIPE

1/2 cup unsalted butter, at room temperature

1/2 cup white sugar

1/2 cup brown sugar

1 egg, at room temperature

1 tablespoon sour cream

1/2 tsp vanilla extract

4 very ripe bananas

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 teaspoon baking soda

1 tsp cinnamon

3/4 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Powdered sugar to garnish

• Preheat oven to 350 degrees. Lightly grease one 9x5 loaf pan.
• In a large bowl, cream together butter and sugar until well incorporated. Beat in the egg.
• Stir in the sour cream, vanilla and bananas. Blend until all ingredients are incorporated.
• In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon. Gradually add the flour mixture to the banana mixture until just combined. Do not over-mix.
• Fold in the chocolate chips and walnuts. Put mixture into greased loaf pan.
• Bake at 350 degrees for 55-70 minutes, or until a toothpick comes out clean. Cool for half hour in the pan before removing to a wire rack to completely cool. Enjoy!

HAPPY BAKING!!