Slider Cupcakes

Move over watermelon cupcakes…these are the new cutest cupcakes in this blog!

These burger cupcakes (from Bakerella) were all the rage on my cooking message board around the 4th of July, but I didn’t have an opportunity to make them until now.  We attended a Labor Day BBQ at my Aunt/Uncle’s house and I decided to bring these.  Everyone loved them!

At one point my sister’s Mother-in-Law held a cupcake up to her husband and said “you need to try these” and he said “oh, no thanks, I just had a hamburger for lunch.”  Haha!  He didn’t realize it was dessert!  I love it.

INGREDIENTS
1 box Yellow Cake Mix
1 box Fudge Brownie Mix
2 cans Buttercream Frosting
Sesame seeds (optional)
Green, Red and Yellow food coloring

DIRECTIONS
Make cupcakes according to package directions.  Remove from paper liners and allow to cool.

Make browines according to package directions.  Cool completely.

Cut the cupcake into thirds.  Set aside the middle third of the cupcake (I won’t snitch if you nibble on these while making the cupcakes).

Cut circles out of the brownie mix.

Place brownie in between cupcake layers and set aside while coloring your frosting.

Ready 3 small bowls and fill with frosting.  Add food coloring to each bowl until desired shade is achieved.  Place in ziploc bag, cut off the tip, pipe onto the top of the brownie pieces and replace the top.

If desired, put a small amount of water on the top of the cupcake and sprinkle with sesame seeds.

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Husband Rating – 4 out of 5 – “These looked great!”

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Toasted Marshmallow S’mores Bars

This weekend Christopher and I went to a bonfire at his cousin’s house.  Of course, me not wanting to show up empty handed, decided to make something quick and sweet to bring along.

These s’mores bars (also from the August 2009 Betty Crocker Cookies & Bars Magazine) seemed to fit the evening and were very tasty!  Messy, yes, but so good.  Honestly, the worst part is de-panning…the marshmallow sticks to everything!

INGREDIENTS
1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1C. Graham cracker crumbs
1C. Butter or margarine, melted
3C. Chocolate chips (18 oz)
4 1/2C. Miniature marshmallows

DIRECTIONS
Heat oven to 375 degrees.

In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.

Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes.

For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

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Husband Rating – 3 out of 5 – “Tasty but too messy.”

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