Indulge In {S'mores Cupcakes}

One of the things I'm most excited about this fall is bonfires. They remind me of Friday nights in high school after football games when we would all gather around the flames and bask in the glory of victory and cool fall nights. Of course, these get togethers all included everybody's favorite bonfire treat, s'mores. The slightly burnt marshmallow between two graham crackers with a piece of dark chocolate is like a piece of fall flavor heaven. Now, I often find myself craving the treat more often than I'm around a bonfire. I wanted to create a version that can easily be made indoors and still remind me of the great times spent around the fire. The solution, s'mores cupcakes! The plus, they are incredibly to make! We're talking easy like box cake. In fact I used a Duncan Hines dark chocolate cake. I love using box cakes when I'm in a big hurry and don't have the time to whip up a cake from scratch. These s'mores cupcakes are a perfect party treat because they make a big impact with little effort. Here's the recipe...

:: Ingredients ::
1 Box Duncan Hines Dark Chocolate Cake (and appropriate ingredients to mix)
12 Large Marshmallows
Graham Crackers

:: Directions ::
1. Mix cake according to box directions.
2. Fill cupcake tin 3/4 full and bake at 325 (for dark & non-stick pans) for 13 minutes.
3. Place marshmallow in the center of each cupcake and bake for 5 more minutes.
4. Remove from oven and top with graham cracker crumbs and piece.

Indulge In {Homemade Apple Pie}

Ever since I made my first pie a couple weeks ago, I've been dying to make more. I can't get enough of the down home decadent goodness each one brings to the table. And, now that it's finally fall I can make my first ever apple pie! I've been perusing for the perfect recipe for days now and I think I have finally stumbled upon the right one. Complete with a cider caramel inside and homemade crust, I'm really not sure how I can go wrong. Here's the amazing recipe from Honey & Jam!

:: For the cider caramel ::
4 cups apple cider
1/2 cup dark brown sugar
1/4 cup unsalted butter

:: For the pie ::
5-6 cups sliced apple (gala or granny smith are best)
1/2 cup brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla
1 cup cider caramel, warmed
1 large egg, beaten

:: For the crust ::
(recipe from Martha Stewart)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed

:: To make the crust ::

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

:: To make the caramel ::

Pour cider into heavy bottomed pot. Boil cider until reduced to 2 cups, about 20 minutes. Add butter & sugar, cook, stirring occasionally, until sauce thickens slightly and is reduced to 1 1/4 cups. Can be made 2 days ahead, transfer to bowl and keep refrigerated.

:: To make the pie ::

Preheat oven to 350 F. Let pie dough rest on counter for 15 minutes. On a lightly floured surface, roll out dough into two 1/8 inch thick rounds. Press one round into lightly greased pie plate.

In a large bowl, combine apples, brown sugar, flour, cinnamon, ginger, salt, vanilla, and caramel. Mix well. Spoon apples into pie plate. Cover with remaining crust. Cut 4 steam vents into top. Brush with beaten egg, and sprinkle with sugar & cinnamon.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool before serving.