by Janet Thaeler on March 5, 2010
I’ve been looking for an elegant recipe to take places when I sign up to bring desert. We’re still riding the cupcake craze and these are over the top delicious. Plus the look fancy and are more upscale than your average cupcake. They will make you beloved wherever you bring them. They are that good.
S’mores Cupcake Recipe
1 chocolate cake mix (I used Duncan Hines). Mix according to directions on the box.
Then make the
Graham Cracker and Chocolate Mixture
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped (I just got a candy bar & though I like milk chocolate better I loved the dark chocolate in this recipe)
Marshmallow Frosting
- 4 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Directions
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Assemble Cupcakes
- Preheat oven to 350 degrees. Line 2 standard muffin tin pans with cupcake liners; set aside.
- Place graham cracker crumbs, 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 spice jar 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, sprinkled over the graham cracker. 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.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. I used the broiler of the oven instead – worked great.
These are best when they are warm but if you’re taking them somewhere you have to let them cool before frosting. Serve immediately or store in an airtight container, up to 2 days. If you want to make from scratch, here’s the Martha Stewart version.
I’m sure you could make a key lime pie or cheesecake or even an apple pie version of these.
To see pictures, http://www.sweetestkitchen.com/2009/05/smores-cupcakes
by Janet Thaeler on March 5, 2010
The original recipe (which I cannot locate) came from Bon Appetite Magazine. Here’s my version:
Chicken Marinade
6 cloves of garlic
1 tsp. coriander
3/4 cup cilantro leaves
1/4 cup soy sauce
2 Tablespoons oil
Blend in blender until smooth. Marinate chicken for at least an hour. Then cook and shred or cube it.
Salad
1/2 cup carrots julienne or shredded
red leaf lettuce torn or cut into pieces
1/2 cup cucumber julienne
1/2 cup red onions, sliced thin (I leave them out)
2 Tablespoons chopped cilantro leaves
4 Tablespoons chopped peanuts
1/2 pkg of rice sticks (noodles) cooked then cooled
Salad Dressing
1 Tbsp. dried red chili flakes
½ tsp salt
½ cup sugar
¼ cup rice vinegar
6 cloves garlic, minced
3 Tbsp. fish sauce
¼ cup fresh lime juice
Directions:
1. In a bowl, mix together dressing ingredients until sugar is dissolved. Let stand 30 minutes before serving. Can be made 1 day ahead. Store covered; refrigerated.
2. Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.
3. In a large bowl, toss all ingredients together with dressing.
by Janet Thaeler on February 28, 2010
This is from Nicole Miller (hopefully we can get more information about the expired bond):
We have scheduled a meeting with the FH City Council/Mayor on Tues. March 16th to address the Richmond expired bond issue along with any other street, sidewalk or corner of Mtn. Rd and Daniel Dr. issues or complaints.
If anyone has any questions they can contact either Tyler England or myself. Tyler is working on contacting Richmond to get things addressed before the city council meeting. Everyone’s comments are welcome and everyone’s attendance is greatly needed on the 16th!
See http://www.utahscams.com/richmond-american-homes/
by Janet Thaeler on February 21, 2010
Did you miss the article in today’s Salt Lake Tribune about hot springs? It’s the perfect time of year to go! Here are the ones that are close. Click the link above to get hours, prices and see what minerals are in each pool. This is just a quick list based on the article.
I’ve been to Spanish Fork hot springs (requires a long hike), Lehi hot pots (a short walk from the road, very muddy) Lava Hot Springs, and Meadow (it’s located on private property). Only one of those is a commercial springs, but the ones following are all maintained.
1. Crystal Hot Springs Honeyville, Utah
1 hour north of Salt Lake City off Interstate 15 Exit 372. Has a water slide and campgrounds.
Web site and phone » www.crystalhotsprings.net, 435-279-8104.
2. Lava Hot Springs, Idaho
Lava Hot Springs, Idaho, 150 miles from Salt Lake City, drive east of Interstate 15 off Exit 47.
Web site and phone » www.lavahotsprings.com, 800-423-8597.
3. Riverdale Hot Springs, Idaho
3696 N. 1600 East, Preston, Idaho, off State Highway 34.
Web site and phone » www.riverdaleresort.com, 208-852-0266.4. Downata Hot Springs, Idaho
25900 S. Downata Road, about three miles southeast of Downey, Idaho, off U.S. 91.
Web site and phone » www.downatahotsprings.com, 208-897-5736.
by Janet Thaeler on February 20, 2010
I just got this idea. I wrote about how my favorite grocery store is coming to Farmington next year. When I lived in Oregon I came for a summer to Utah to be a nanny for my sister’s family. She shopped at Harmon’s. So that’s when I first got to know them (that toddler I nannied is now married with a baby of his own).
Harmon’s should go high tech. They should build a cafe with free wifi. I can see the headline: Harmon’s to be the First Grocery Store in Utah to Offer Free Wifi (is that true? it’d be curious if they would be the first). Regardless, it’s a good story to jazz up the grand opening press. People already hang out at Harmon’s. I’ve seen people on dates there. I’ve been on a date there! The deli is great, there are drinks nearby. It’s almost as if I were at Borders!
What Harmon’s needs to do to make this happen is plan to put electrical outlets in the cafe so people can plug in their computers. Advertise it. Then people will come and work there for a few hours. Friends will meet there. The longer they are there the more loyal customers they become. They will go to your store over Smith’s or Target (well, that’s stretching it a little – my husband Stephen loves Target). While there they’ll eat and drink. Plus they will love Harmon’s for providing this great community service.
The next step: a Harmon’s Facebook Fan Page. See this article on how building relationships with customers on Facebook translates into more loyal customers. They are more likely to recommend your business to their friends. The longer they spend engaged with your brand the more likely they are to buy from you also.