S’Mores Muffins

S'mores Muffins


Eeek!  It’s been over a month since my last post and I feel a little out of it!   Summer has been so busy for us but I’m loving it.   The days are longer, the sun is warmer, and life seems to move at a slower pace.   But, I’m back in the kitchen and slowly getting back in the groove.   This time of year, our favorite treat is S’mores!  And we maker all different kinds….peanut butter cup, Snickers and of course, classic chocolate.  And lately I’ve seen a lot of S’mores recipes so I got inspired and thought I would come up with one too!  I jumped on the bandwagon and it has taken me all the way to S’mores town!

These muffins are a little bit sticky and a whole lot chocolatey!  Was that proper grammar?  Probably not, but you get my point!  I hope you like them!




1  & 3/4 cups all-purpose flour

3/4 cup sugar

2 tablespoons cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup milk

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

1 cup mini semi-sweet chocolate chips, plus about 1/2 cup for garnishment

1 cup crumbled graham crackers

1/2 cup mini marshmallows




Preheat oven to 400 degrees F.

Line your cupcake pan with cupcake liners.

Mix together the flour, sugar, baking cocoa, baking powder and baking soda in a large mixing bowl.

In a separate bowl,  whisk together the milk, vegetable oil, egg and vanilla until just combined.  Pour into the dry ingredients.

Stir until just combined, then add the chocolate chips, graham crackers and mini marshmallows.  Stir again until everything is incorporated.

Fill the muffin cups about 3/4 full.

Sprinkle each muffin with a few mini chocolate chips.

Bake for 15 – 20 minutes or until muffins are set and a knife inserted comes out clean.

When cool, you can garnish with whatever you like or leave plain and they are absolutely delicious!


Happy Baking!


S'mores Muffins


Copycat Devil Dogs


As I was Spring cleaning a few weeks ago, I came across this recipe, tucked away inside an old dust-covered recipe binder.  I had torn it out of an old Family Circle magazine, probably with the intention of baking them for some family get-together or after school treat.   But, since I didn’t tape it directly to my forehead, I completely forgot about it….out of sight, out of mind, and there it stayed for the next four years.  Thank goodness for Spring cleaning!

I have to say, they are delicious!  So yummy, very rich and, in my opinion, better than store bought!  And not too complicated to make.  Here’s the recipe:


2 cups all-purpose flour

1 cup packed light-brown sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg, lightly beaten

6 tablespoons unsalted butter, melted

1 can (12 ounces) whipped vanilla frosting

2 resealable plastic bags


Preheat the oven to 350 degrees F.

Line 2 sheet pans with parchment paper.

Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium-size bowl.  Whisk to blend.  Stir in the buttermilk, egg and melted butter.  Stir with a wooden spoon until just bended.

Spoon the mixture into a large resealable plastic bag.  Snip a 1/2 inch corner from the bag.  Pipe 3 1/2 inch x 1 inch logs, about 2 inches apart, on the prepared, parchment lined pans, about 12 logs per pan.

Bake until firm to the touch, about 12 to 14 minutes.

Transfer to a wire rack and let cool completely.

Spoon the frosting into a second resealable bag.  Snip a 1/2 inch corner from the bag.  Pipe some of the frosting onto the flat side of half of the cookies.  Sandwich with another cookie, flat side against frosting.  Continue with remaining cookies and frosting.

Makes approximately 12 servings.

Happy Baking!

Chocolate Cream Cheese Cupcakes

blog post 2


I’ve carried this recipe around with me for years.  My mom used to make these for us when we were little.  They are so moist, they don’t need any icing but if you’re in the mood for a really sweet treat, cream cheese icing would be perfect on these!  And, not only are they delicious, but they are super easy to make!



I box of chocolate cake mix (any brand will do, but I used Betty Crocker Chocolate Fudge Cake Mix)

( the cake mix I used called for 3 eggs, 1/2 cup of vegetable oil and 1 1/4 cups of water)

8 oz. package of cream cheese

1/3 cup sugar

1 egg

1/4 teaspoon of salt

1 cup of chocolate chips




Preheat the oven to 350 degrees F.

Line your cupcake pan with liners.

Prepare the cake mix as directed on the box and fill 21 to 24 cupcakes 3/4 of the way full  (I only managed to fill 21 cupcake cups).

Set aside.

In a separate bowl, beat the cream cheese, sugar and salt until well mixed and a bit fluffy (about a minute or two).

Add in the egg and mix until completely combined.

Mix in the chocolate chips.

Drop the cream cheese mixture, by teaspoonfuls, into the chocolate cupcakes.

Place the cupcakes into the oven and turn the temperature down to 325 degrees F.

Bake for 25 minutes.

Let cool in the pan about five minutes then place on a cooling rack to finish cooling.

Dig in!


Happy Baking!