Smores coffee cake recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12-15 pieces

So moist and tender, this smores coffee cake is filled with chocolate chips and topped with a layer of ooey gooey toasted marshmallows

1/4 cup (56 grams) butter, room temperature
2 tablespoons grape seed oil
3/4 cup (150 grams) sugar
1 egg
1 3/4 cup (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup graham crackers crumbs
1 cup greek yogurt
1 cup chocolate chips
12-14 big marshmallows, cut in half

Heat the oven to 375F.
Line an 11X7" baking pan with parchment paper. Set aside.
In a mixing bowl add the sugar, butter and oil. With the paddle attachment on, beat on low speed until combined.
Beat in the egg, scraping the sides of the mixing bowl with a spatula.
Alternately, stir in the flour, baking powder, baking soda, salt, graham crackers crumbs with the greek yogurt. Mix until just combined.
With a spatula, fold in the chocolate chips.
Spoon the cake batter into the prepared pan and bake in preheated oven for 25-30 minutes or until a toothpick comes out clean.
Remove the cake from the oven, arrange the marshmallows on top of it.
Place the cake under the broiler and bake for a few more seconds until the marshmallows are puffed and slightly brown. Keep an eye on the cake! It takes less than 1 minutes under the broiler!
If your oven does not have a broiler, remove the cake from the oven after 25 minutes, top with marshmallows and bake for an additional 5 minutes.
Let the cake cool slightly on a wire rack before cutting into pieces.


Root Beer Float Cupcakes

Prep time : 0:15
Bake/Cook time : 0:16 to 0:18
Yield : 12 cupcakes

Root Beer Cupcakes
1 cup all-purpose flour*
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 large egg
1/4 cup vegetable oil
1/2 teaspoon root beer concentrate
1/2 cup root beer

Root Beer Whipped Cream Icing
1 cup heavy whipping cream
1/4 cup Dixie Crystals Confectioners Powdered Sugar
1 teaspoon vanilla extract
1/4 teaspoon root beer concentrate

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
In a small bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and root beer concentrate, mixing until combined. Then mix in flour mixture, alternating with root beer, mixing until smooth.
Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from pan and let cool completely on a wire rack.
In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
Add vanilla extract and root beer concentrate and beat for about a minute longer, or until stiff peaks have formed.
Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Serve immediately.


Easy Mini Pot Pies

These are the easiest and fastest pot pies ever with only three main ingredients: an 8-count tube of refrigerated biscuits, a can of condensed soup, and a frozen vegetable blend. They’re total comfort-food-in-a-hurry, the best kind. Keep them vegetarian as I did, or add cooked and diced chicken if you prefer. They’re a great option for brunch, a quick weeknight dinner, game days, and they're portable which is handy.

Yield: 8 single-serve pot pies
Prep Time: 10 minutes
Cook Time: about 23 minutes
Total Time: about 35 minutes, for cooling

one 8-count tube refrigerated biscuits (about 16 ounces; I used Pillsbury Grands Butter Tastin' Biscuits and recommend a bigger biscuit like Grands)
one 10.5 ounce can cream-style condensed soup (cream of chicken or cream of potato/mushroom/celery to keep vegetarian )
2 cups frozen vegetable blend, thawed and drained (I used Trader Joe's Organic Foursome Frozen Vegetables, a blend of green beans, peas, corn, and carrots; fresh vegetables may be used)
up to 1 cup cooked and diced chicken, optional (if using, reduce vegetables by about 1/2 cup)
salt and pepper to taste, optional