Reese's S'mores Crumble Recipe

Not many things are better than roasting marshmallows over a campfire and making S'mores on a cold, crisp night. However, if you don't have access to a campfire, there are plenty of ways to make-do. One way being this amazing and incredibly easy S'more recipe! I added a little twist to it by using Reese's cups instead of Hershey's chocolate. 

This stuff is seriously like crack. I've never had crack, but I'd like to think that this is just as addicting. I really can't stop eating it. I left it in its crumbly form and stored it in a Tupperware bowl so I could pick at it throughout the day. If you want it to look more presentable, you can mash it down into a greased pan, let it cool, then cut it into squares. Either way, I guarantee that it will be eaten up before you know it!

Ingredients: 

1 box of Golden Graham cereal

1 bag (10 oz) marshmallows

1-2 cups of crumbled Reese's cups

1/4 cup butter

Instructions:

1. Melt butter in a large saucepan over medium heat. 

2. Add marshmallows and stir until they completely melt and make a sauce. Remove from heat.

3. Add Golden Grahams and Reese's crumbles. Stir until well coated.

4. Transfer to pan or plate, let cool, and enjoy!

These are probably the best cookies I've ever made. I mean, you really can't go wrong with strawberry and white chocolate! As with most of my DIY tutorials and recipes, these are incredibly easy and quick to make. Prep and bake time combined is only about 20 minutes. So these are perfect if you have a short attention span like me, or you're just pressed for time.  

Ingredients: 

Strawberry cake mix

2 cups white chocolate chips

2 eggs

1/3 cup vegetable oil

1 TSP baking powder

1/2 TSP vanilla extract

Directions:

1. Preheat your oven to 350 degrees.

2. Combine cake mix, eggs, oil, baking powder, and vanilla in a large bowl and mix until no dry cake mix is visible.

3. Mix in the chocolate chips. 

*If you're using a KitchenAid mixer, use the wisk attachment to mix ingredients, and the beater attachment to mix in the chips (attachments are pictured below).

4. Place 1" cake balls an inch or so apart on an ungreased cookie sheet and bake for 10 minutes.

5. Allow the cookies to cool for 2-3 minutes, then remove them from the cookie sheet.

6. Pour a glass of milk and enjoy your delicious cookies!

Pumpkin Pie Cupcakes

One of my favorite things about the fall season is pumpkin flavored EVERYTHING. Cliche, right? Yeah probably, but I've always loved pumpkin treats... muffins, pie, chai... Mmmm so good! 

Anyway, I found this recipe the other day and decided to give it a try. I looooove how they turned out! They're so delicious and super easy to make.. of course! These cupcakes have almost the same consistency as pumpkin pie, but a little firmer. Just don't be expecting a bready cupcake texture. 

Ingredients: 

15 oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla extract

3/4 cup evaporated milk

2/3 cup all purpose flour

2 tsps pumpkin pie spice

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

Preparation:

1.) Preheat oven to 350 degrees.

2.) Line muffin tin with cupcake liners.

3.) Mix up the pumpkin puree, sugar, brown sugar, eggs, vanilla, and evaporated milk.

4.) Add flour, pumpkin spice, salt, baking powder, and baking soda.

5.) Fill each cupcake cup with 1/3 cup of the mixture.

6.) Bake for 20 minutes and let cool for 20 minutes.

7.) Removes cupcakes from the pan and chill in the fridge for 30 minutes.

8.) Top with whipped cream and sprinkle pumpkin pie spice for garnish.

*Tip:  I used ReddiWhip in a can to swirl on top of the cupcakes that we were about to eat and left the others bare until they're ready to be eaten. Whipped cream tends to melt pretty quickly so I didn't want to top them all at once.