Easy Smore's Brownies

Hello! I am in a great mood today because I am graduating in FOUR days!!! Can't believe that I've made to to the end of this amazing journey and onwards to a new chapter, but I'm glad it's happening. So of course, I have to keep the selection of sweets and baked goodies coming! This is a delicious and super easy recipe for some campfire-style brownies! These take only a bunch of ingredients to throw together and produce a tasty, decadent snack that you dont have to actually build a fire for.

I started with a boxed mix from Trader Joe's for time conservation reasons. Trader Joe's Brownie Truffle Baking Mix produces a delicious, fudgy brownies and I would definitely recommend it! [Sidenote- it might seem like am a secret Trader Joe's spokesperson, but as much as I wish I could get paid for advertising them I really just love their products and value!] I cut these up into really small bites so I had 48 brownie bites in my 9 x 13 baking pan and they went like wildfire!!

mmm, gooey

Here's what you'll need:

1 (good quality) boxed brownie mix + needed ingredients (see back of box - my mix called for two      eggs and a stick of melted butter. Or if you're feeling fancy, make your brownies from scratch!)

2 cups marshmallow fluff

1 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Directions:


Now we will get the graham cracker crust ready. To start, melt 1/2 cup of butter in a small bowl. Place pieces of graham cracker in a ziplock bag and seal. Roll a rolling pin over the cookies, which should start to break up into small crumbs. Repeat this process until all cookies have been turned to crumbs and you have enough to fill 1 cup. Save the bigger chucks for garnish.
In another small bowl, mix graham cracker crumbs, sugar, and cinnamon. Pour into bowl of melted sugar and mix with a fork until it is clumpy and sticks together between your fingers. Pour mixture onto bottom of brownie pan and press down with fingers.

Make brownie mix according to box directions. Pour batter into pan over graham cracker crust. Bake according to directions. Let cool and cut into pieces.
When brownies are cool, place a dollop of marshmallow fluff onto each brownie and garnish with a piece of graham cracker.

I ate mine with ice cream!!

Enjoy!!

Strawberry Mini Cheesecakes

Spring is here!! And that means that my favorite season, *summertime* is not too far behind! With 70 degree weather in March I believe it. I've been spending most of my days soaking in as much sun as possible, and many of my nights trying out new recipes!!

I'm pretty much a newbie when it comes to baking. Since I was little I remember being in the kitchen with my mom as she baked batches and batches of her famous pound cake to give away as Christmas presents. I would help with baking cookies, but up until college most of the baking I've done has been out of the box.

Since I moved into an apartment away from campus, I've found myself with an overwhelming desire to bake, bake... and bake some more! I love to bake for my friends, family, and I'd probably even bake for complete strangers if it would bring a smile to their faces. So I'm using this blog to chronicle my forays into baking, and most of my posts are of things that I'm trying for the first time. Even though I dont have much experience, my baking usually turns out delicious!! What can I say, it must run it the family!

Now here's a recipe that I tried a couple nights ago, and my friends RAVED about it. I've always wanted to try cheesecakes and decided to try mini versions so that everyone could try some! This recipe took quite a bit of time and is a little bit complex, but was totally worth all the hard work.

Here's what you'll need:

Cheesecake
1 1/2 packages light cream cheese (12 ounces)
3 eggs
1/2 cup sugar
1 cup whipped topping (like Cool Whip)
2 tablespoons flour
1 teaspoon lemon juice
1 teaspoon vanilla

Strawberry Filling

1 and 1/3 cups strawberries, fresh or frozen*
3/4 cup sugar
1 cup water
*I used frozen strawberries and only 1/2 cup of water


Graham Cracker Crust

1 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
1/2 teaspoon cinnamon


Directions:

For the strawberry jelly, put strawberries, sugar, and water in a saucepan over medium heat. While the filling is cooking break up strawberries into small mushy pieces. Allow to boil uncovered for about 7 minutes, then take off heat and refrigerate to cool.

Now we will get the graham cracker crust ready. To start, melt 1/2 cup of butter in a small bowl. Place pieces of graham cracker in a ziplock bag and seal. Roll a rolling pin over the cookies, which should start to break up into small crumbs. Repeat this process until all cookies have been turned to crumbs and you have enough to fill 1 cup. Feel free to snack on any big chunks that dont break up!
In another small bowl, mix graham cracker crumbs, sugar, and cinnamon. Pour into bowl of melted sugar and mix with a fork until it is clumpy and sticks together between your fingers. Set aside.

Here we can get to the good part: the cheesecake! In a large bowl, mix together flour, sugar, and cream cheese until well blended (I used an electric hand mixer). Add the whipped topping and mix until combined. Add eggs one at a time and beat well after each addition. Mix in lemon juice and vanilla extract.

Now it's time to assemble the cupcakes. Preheat oven to 325 degrees. Place cupcake liners in cupcake pan. Take about 1 tablespoon of the graham cracker mixture and place at the bottom of each cupcake liner. Use a small glass or the backs of your fingers to press the crust flat onto the botom of the liner, making sure it covers the bottom of the liner. 

Remove your strawberry jelly from the fridge and place about 1 teaspoon of jelly on top of each graham cracker crust.

Fill cupcake cups about 3/4 full with cheesecake mixture. Place in oven and bake for 7-10 minutes, then turn heat down to 275 and bake for another 12 to 15 minutes, or until tops are firm and slightly golden. Cool on wire rack until room temperature, then refrigerate for at least 1 hour (I refrigerated overnight).

When cheesecake is cooled, you can decorate however you want! I used a dollop of the whipped topping and the leftover strawberry filling and graham cracker mixture to garnish.

Makes 24 mini cheesecakes. Enjoy!!

-Ki