2 cups water

1 3/4 cups granulated sugar 

5 oz. bittersweet chocolate, chopped

1/2 cup unsalted butter

2 cups plus 2 T all purpose flour

2 t baking powder

1 t baking soda

1/4 t table salt

2 large eggs, lightly beaten

1 t pure vanilla extract

1/4 cup fine graham cracker crumbs (about 3 sheets)

4 graham cracker sheets, roughly crumbled into large chunks

1/4 cup packed light brown sugar

3 T unsalted butter, melted

3/4 cup miniature marshmallows

2 x 1.55 oz. milk chocolate bars, each broken into 12 pieces

[how to make]

*Preheat the oven to 350 degrees.

*Line 2 x 12-cup standard sized muffin pans with paper baking cups.

*Combine the water and granulated sugar in a medium saucepan.

*Cook over medium high, stirring occasionally, until the sugar dissolves completely, about 3 minutes.

*Remove from the heat, and stir in the bittersweet chocolate and 1/2 cup unsalted butter.

*Let stand for 10 minutes, then whisk until smooth.

*Place 2 cups of the flour in a large bowl.

*Stir in the baking powder, baking soda, and salt.

*Stir the eggs and vanilla into the chocolate mixture.

*Add the chocolate mixture to the flour mixture, and whisk until smooth.

*Spoon the batter into the prepared pans, filling them two-thirds full.

*Bake until the tops are set, about 10 minutes.

*Meanwhile, combine the fine graham cracker crumbs, large graham cracker chunks, light brown sugar, melted butter, and remaining 2 T flour in a medium bowl.

*Sprinkle evenly over the cupcakes, and bake for 7 more minutes.

*Distribute the marshmallows evenly over the tops of the cupcakes, and bake until the marshmallows are lightly golden, about 5 minutes.

*Remove from the oven, and cool the pans on wire racks for 5 minutes.

*Remove the cupcakes from the pans to wire racks, and top each with a milk chocolate bar peice.

*Cool completely, about 30 minutes.

-makes 24-

Note: I found this recipe in "Seriously Delicious" by Siri Daly.

Labels: cupcake recipes, s'more cupcakes recipe

(for the pears)

8 pears (Bosc or Anjou) not too ripe

1 T plus additional lemon juice

4 cups water

2 cups sugar

1 t grated lemon peel

1 cinnamon stick

3 whole cloves

(for the Creme Anglaise)

1 cup milk

1/2 cup whipping cream

1 t vanilla extract

6 T sugar

6 large egg yolks

2 t cornstarch

[how to make]

(for the pears)

*Peel the pears and drop them into cold water containing some lemon juice. (This will keep the pears from turning dark.)

*In a large pot or Dutch oven, bring 4 cups water, the sugar, 1 T lemon juice and lemon peel to a boil.

*Add the cinnamon stick, cloves and pears.

*Cover and simmer for 30 minutes.

*Transfer the pears to a flat-bottomed dish, standing them up.

*Pour a little of the poaching syrup over them, cover and shill for several hours.

(for the Creme Anglaise)

*Combine the milk, cream and vanilla in a saucepan.

*Bring to a boil, remove from heat and let stand for 10 minutes.

*Gradually beat the sugar into the egg yolks and continue beating for about 3 minutes until the mixture is pale yellow and creamy.

*Beat in the cornstarch.

*Stir the milk and cream mixture into the yolks, beating vigorously with a wire whisk.

*Return the mixture to the saucepan and cook over very low heat, stirring with a wooden spoon until it is quite thick. This will take about 15 minutes. (Do not let the mixture boil.)

*Remove the sauce from the heat and cool, stirring frequently.

*Chill throughly and spoon over pears.

-makes 8-

Labels: Creme Anglaise recipe, fruit recipe, pear dessert recipe