Category Archives: Food!

S’more in a Cupcake Wrapper: Chocolate Graham Cracker Cupcake with Toasted Marshmallow Fluff

This is from my friend Jamie. She has been getting ready for her youngest’s first birthday party. When I saw her pics and read her description of these cupcakes I knew I wanted to share this with ya’ll! 🙂 Sounds like they are pretty darn good, and I love the ‘toasting’ part. I am just a little bit of a pyro, so this will be right up my alley! Thanks for sharing Jamie! Enjoy everyone!

S’mores in a cupcake wrapper! Picture by the soon to be famous photographer Jamie Thomas


I tried a new recipe for cupcakes the baby’s first birthday. For those that know me well you might be shocked to hear that in my opinion these are the BEST cupcakes of all time. I could eat the entire two dozen by myself if given half a shot. For those that don’t know me that well, I pretty much can’t stand cake (or cupcakes), these are the exception to that rule. Chocolate Graham Cracker cup cakes with toasted Marshmallow Fluff “frosting”. Nothing like a s’more in a cupcake wrapper.


2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

You can top with your favorite Meringue or Marshmallow fluff, “toast” the topping using a kitchen torch (just be careful not to catch the wrapper on fire). I highly recommend topping them right before serving so that the topping doesn’t melt ~ Jamie.

The original recipe Jamie used can be found here on the Martha Stewart website. Let me know how your kitchen fires, er, um, cupcakes turn out! 🙂 Angela

These are the cute wrappers Jamie torched up, I mean used for the cupcakes. 🙂 Picture by the soon to be famous photographer Jamie Thomas
Digiprove sealCopyright secured by Digiprove © 2013 Angela W Fitch

A Cookie Favorite!

I usually bake and make lots of cookies for Christmastime, but this year those dolls were too important and time consuming, so I am just getting around to cookies now. I love my chocolate chip cookies, Boyfriend loves my peanut butter ones. I don’t have to ask my daughter Shell what kind of cookie she wants. For her it’s always these no bakes, hands down. To me this is one of the easiest cookies you can make, no baking required. They are really chocolatey too! We have been making these for years, I will say they don’t always turn out perfectly, but even less than perfect they are always tasty. I took my pictures with the camera on my phone, so they aren’t quite as good as normal. But here we go….

Have all your ingredients measured out and ready to go before you begin, and be sure to read completely through these instructions first too. Now, begin your cookies. You have to move quick with these babies, get ready, set, GO!

No Bake Chocolate Oatmeal

2 cups sugar
½ cup cocoa
½ cup evaporated milk
1 stick butter
2 ½ cups quick oatmeal
½ cup peanut butter
1 tspn vanilla

Mix sugar, cocoa, milk, and butter. Bring to a boil over med high heat, while slowly stirring. Let boil 3 minutes exactly, stirring the whole time. If things are boiling hard, lower your temperature just a little bit. (Try to be exact on time, but it is better to boil a few extra seconds than a few seconds less than 3 minutes.) Remove from stove. Beat in peanut butter and vanilla, add oatmeal and beat well. Do as quickly as possible as cookies tend to dry out quickly. Drop by teaspoonful on wax paper and let cool, and be careful. Cookie stuff will be VERY HOT. The cookies will go from a glossy shine to a duller matte finish as they cool.

Makes 30 – 50, depending on size of dropped cookie.

The main thing is to be sure to follow the directions exactly, the boiling time especially. But even if they aren’t perfect, the results are still yummy! You can use crumbs as an ice cream topper, or just alone too. If the time is a little short when you are making  the cookies, sometimes they stay shiny and a little gooey. We think they still taste yummy, but the texture will be different. If you go a little too long, the cookies will be dry and crumbly. Don’t get discouraged if they turn out like this, nibble away on your less-than-perfects while you cook up another batch :)!

I hope you enjoy this fast recipe. Once you try it, pop in and tell me how they turned out. Have a yummy day! Angela

Digiprove sealCopyright secured by Digiprove © 2012 Angela W Fitch

It’s What’s For Dinner – Soup!

It's What's For Dinner - Soup!

It’s cold, and I am too. Boyfriend has a nice fireplace we have been using, and I decided we were going to have soup tonight. I have used several variations of this recipes for 5 or 6 years now. This is definitely an Almost Accidental Vegetable Soup, because every time I cook it, something seems to have to be different. I love adding zucchini to it, but the grocery store was out of it today. A couple of versions ago the store didn’t have fresh broccoli, so I started using frozen. Works great. Started to substitute regular squash in tonight’s version, but when I warmed up the frozen variety I didn’t care for it much. So, no squash tonight. Here is the most standard version I can give you of the recipe.

Almost Accidental Vegetable Soup

8 cups broth (you can use chicken or vegetable. This time I used chicken)
1 Tablespoon olive oil
10 oz package matchstick carrots
1 large onion, diced
2 large cloves garlic, minced
2 Tablespoons chopped parsley
1 10 oz package spinach, torn
1 17 oz bag frozen broccoli
1 15 oz can peas, drained
2 Tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon kosher salt (I use a little more to taste)
I would have also used 1 large or 2 small zucchini, diced – but the grocery store was out of them

I was in a hurry, so I brought the broth to boil in another pot. This saves some time, but you do not have to do that if you start it early enough before your meal.

Standard recipe and directions: Put olive oil, onion, garlic and parsley in a Dutch oven and heat on MEDIUM HIGH. Cook for about 5-10 minutes, until onion is a nice brown. While the onion is browning, warm up the broccoli in a microwave safe dish for 4-6 minutes. You want it warm, but not overcooked. Save the zucchini until the last step. Add all the ingredients to the cooked onion and garlic (start with the broth, and be careful if you have heated it before hand) and bring to a hard boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the carrot and spinach are tender. Add the zucchini in the last 5 minutes, continue cooking until the zucchini is tender. Serve and enjoy!

Shortcut directions: If you decide to warm up the broth ahead of time like I did, add the tomato paste, carrots and spinach to the broth and warm on medium high. Then when the onion and garlic are cooked, add the heated broth and all other veggies to the onion and garlic. I then brought it to a hard boil. Continue directions as above: cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the carrot and spinach are tender. Add the zucchini in the last 5 minutes, continue cooking until the zucchini is tender. Serve and enjoy!

Leftovers can be reheated or frozen to enjoy later.

We also had a rotisserie chicken with the soup, and I chopped up a little of it into our bowls, as well as scarfing a good bit of chicken straight off the bone. 🙂 In fact, the chicken was so good I decided to boil the bones and make my own chicken broth for next time.

Even though I used the chicken broth today, I have used vegetable broth several other times as well. You can also substitute other vegetables freely. Throw in whatever veggies are your favorites, leave out any that you don’t care for. You can use chopped cabbage instead of spinach for one, add celery if you like it for another. Just try to keep the ratio close to size for whatever vegetable you are trading out in the recipe. Feel free to ask me a question about any substitutions if you like. So, if you are cold I highly recommend my Accidental Soup. It’s quick, hearty and warm! Excuse me while I go cozy up to that fireplace with my warm bowl of soup. Boyfriend bought some doughnuts for dessert, I’ll catch ya later! Angela

Digiprove sealCopyright secured by Digiprove © 2012 Angela W Fitch

Watch Out, It’s The End of The World As We Know It….

…but I feel fine. 🙂 I’ve started cooking. I have several recipes that I have been using, and I want to share them with you. I don’t cook much, but what I’m sharing will be tasty. Just don’t expect me to sound like anything except a cooking novice. This recipe is for some yummy burgers I like to call: Angela’s Taco Turkey Burgers. If you think turkey burgers are too bland, I agree. I have spiced mine up. I simply use taco seasoning mixes. Here are my directions:

Accidentally Angela's Taco Turkey Burgers - Yum!


21 oz package turkey, I use the leanest they have
1 package taco seasoning, I look for packages without MSG as this can give me horrific headaches
1/2 cup finely chopped onion (optional)
3 Tablespoons olive oil

Place turkey in a large bowl. I like to squish it up some, then add the taco seasoning and squish some more. If I use the onion, this is when I add it as well, but I haven’t used any the last couple of times because I liked the seasoning alone so well.

Once everything is mixed well together, pour your olive oil into a skillet or frying pan and start heating it. I like for the oil to be hot when I add the burgers. When you cook with lean turkey meat, you have to add some kind of oil to help cook it. Sorry I don’t sound all technical with this, as discussed earlier I’m not really a cook. 🙂 I start the pan on medium high, and keep an eye on it during this next step. While the oil is heating, divide your turkey into 6 or so burgers. I did 4 really fat burgers one time, and 6 not so fat ones another time. The fatter the patty the longer it will need to cook.

Fry Baby Fry!

Once the oil is hot, I lay my patties in it and turn it down to medium heat, then usually cover the pan and let the burgers sit in the heat and cook for about 10 minutes or so. Then, raise the lid carefully and turn those puppies over! I may turn them over again to be sure they are done all the way through.

Start to finish this takes around 30 minutes. I cut up the lettuce, tomato and onion while the burgers were cooking, and opened a can of chili with beans and warmed that up. When the burgers were done, we threw some cheese on them and had some dinner! They were great. Had 2 leftover patties and used those for lunch the next day. I think they tasted even better. Boyfriend was very happy with my Taco Burgers.

I invite you to give this simple recipe a try, and let me know what you think! Thanks for hanging out with me today, all this talk about food is making me hungry. Need to go find a snack! Later, Angela


Digiprove sealCopyright secured by Digiprove © 2011 Angela W Fitch