Peanut Butter S’mores Pots

Serves: 2-4

Ingredients

• 3 graham crackers 
• 2 Tbsp butter 
• 1 Tbsp sugar 
• 2 Tbsp peanut butter (optional) 
• 3 Tbsp milk chocolate chips 
• 10 large marshmallows 

Instructions

1. Preheat the oven to 350 degrees. Place three whole graham crackers (rectangles, not the square half) and place them in a zip top bag. Use a rolling pin to crush the graham crackers into crumbs.
2. Melt the butter in a medium bowl. Once melted, stir in the sugar and graham cracker crumbs. Stir the mixture until it looks like damp, coarse sand. Divide the mixture between two 8oz. ramekins and use the back of a spoon to pack the mixture into a solid layer.
3. Drop about 1 Tbsp of peanut butter onto each graham cracker crust, followed by a sprinkle of chocolate chips (1 to 1.5 Tbsp for each ramekin). Arrange the marshmallows in a single layer in the ramekin. Use enough marshmallows so that they are touching each other, but not packed in tight. They will spread as they melt.
4. Bake the s'mores pots for 15 minutes, or until the marshmallows are puffy and light golden brown. Serve hot (use a pot holder or wrap the ramekin in a towel because it will be hot!).

Step by Step Photos

Preheat the oven to 350 degrees. Start the graham cracker crust by crushing three whole graham cracker rectangles. A zip top bag helps make this job a little less messy. Crush them until they are fine crumbs.

In a medium bow, melt 2 Tbsp of butter, then stir in 1 Tbsp sugar and the graham cracker crumbs. Stir until the mixture resembles wet, coarse sand.

Divide the graham cracker crust mixture between two 8oz. ramekins. Use the back of a spoon to press the crust into a solid layer.

Add about 1 Tbsp peanut butter to each ramekin and a sprinkle of milk chocolate chips (1 to 1.5 Tbsp chips). I didn’t think spreading the peanut butter would be very successful, so I just added it in little drops. 

Finally, add a layer of large marshmallows to the top of each ramekin. Use enough marshmallows so they are touching, but not totally packed in there. They will spread as they melt. I used five for each ramekin. Also, I like to put my ramekins on a baking sheet (or pizza pan in this case) to make them easier to move in and out of the oven.

Bake the pots for 15 minutes, or until the marshmallows are puffed up and light golden brown. If you want extra browning, you can pop them under the broiler for a QUICK minute, but watch them carefully.

Serve the pots immediately so everything is still all melty and gooey. The marshmallows will deflate as they cool down. Be careful, though, the ramekins are hot so either use a pot holder or wrap them in a kitchen towel when you handle them.

Source from: http://www.budgetbytes.com/2015/07/peanut-butter-smores-pots/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Chocolate Cayenne Crinkles

Ingredients

• 3 cups powdered sugar 
• ¾ cup unsweetened cocoa powder 
• 1 Tbsp cornstarch 
• ¼ tsp salt 
• ½ tsp cayenne pepper 
• 2 large egg whites 
• 1 large whole egg 
• 1 tsp vanilla extract 
• 1 cup chocolate chips (semi, milk, bitter, whichever you prefer)
• Maldon sea salt, for sprinkling tops (optional)

Instructions

1. Preheat the oven to 350 degrees. In a large bowl, stir together the powdered sugar, cocoa powder, cornstarch, salt, and cayenne pepper until evenly combined.
2. Add the egg whites, whole egg, and vanilla extract to the powdered sugar mixture. Carefully stir the mixture until all of the powdered sugar has dissolved into the eggs and a very thick batter forms. It may seem like there is not enough moisture to stir in all the powdered sugar, but keep stirring and it will eventually melt in. The mixture will be very thick and stiff, so use a strong spoon. Add the chocolate chips and stir until incorporated.
3. Line two baking sheets with parchment paper. Spoon the batter, one heaping tablespoon at a time, onto the baking sheets. Be sure to leave a couple inches between each cookie because they will spread. (I suggest ten cookies per sheet.)
4. Bake one cookie sheet at a time for 14 minutes or until the cookies are puffed and cracked over the surface. Allow the cookies to cool before removing from the parchment.

Notes

To make chocolate peppermint cookies, add one teaspoon peppermint extract to the batter and top with crushed candy canes.

Step by Step Photos

Preheat the oven to 350 degrees. In a LARGE bowl, combine 3 cups powdered sugar, 3/4 cups unsweetened cocoa powder, 1 Tbsp cornstarch, 1/4 tsp salt, and 1/2 tsp cayenne pepper. If you’re scared of the spiciness, start with 1/4 tsp cayenne. Make sure the dry ingredients are very well mixed. Hint: use a bowl with steep sides, or you’ll get powdered sugar everywhere.

Add two large egg whites, one whole egg, and 1 tsp vanilla extract. Begin to carefully stir these into the powdered sugar mixture. You can use a whisk at first, but it will soon get too thick and you’ll need to switch to a spoon.

As you stir the eggs and vanilla into the powdered sugar it will seem like there’s not enough moisture to make it work (I went back and checked the recipe THREE times to make sure…), but just keep stirring and eventually all of the powdered sugar will melt into it. The batter becomes very thick and stiff.

Stir in one cup of chocolate chips. I happened to have some leftover mini-chocolate chips, so I used those.

Cover two baking sheets with parchment paper. Drop the batter onto the sheets in heaping tablespoons, about ten per sheet. Leave a couple inches between each cookie for them to spread while baking.

Bake one sheet at a time for 14 minutes, or until the cookies are puffed up and cracked along the top (they deflate upon cooling). Let the cookies cool completely before removing them from the parchment.

Source from: http://www.budgetbytes.com/2014/12/chocolate-cayenne-crinkles/ and http://www.cookingclassy.com/2014/04/flourless-chocolate-cookies/