Give me some s'more of those S'more Cups!

One of summer's favorite treats would have to be the gooey, chocolately concoction commonly known as the S'more. I have many a fond memory of sitting around a campfire with my cousins, roasting (and oftentimes burning) marshmallows before smooshing them between two crunchy graham crackers squares and a couple Hershey rectangles. Those sticky sandwiches are a delicasy best made over the crackling flames of a bonfire but I have come across a make-at-home S'more treat with all of the same delicious flavors in an adorable bite-size package. Behold, the S'more Cup.

S'more Cup - makes 24 cups

Have it:
7 graham cracker sheets (I used HoneyMaid Grahams and finely crushed them in my food processor)
1/4 c. powdered sugar
6 tbl. butter, melted
4 bars mil chocolate candy, divided (I used the ultimate chocolate bar, Hershey's)
12 large marshmallows

Do it:
1. Preheat oven to 350 degrees. Place graham cracker sheets into your food processor and pulse until finely crushed. If you do not own a food processor, place crackers into a large resealable plastic bag and use a meat mallet or rolling pin to finely crush.

2. Combine graham cracker crumbs, powdered sugar and butter in a small bowl.

Place 1 tbl. of the crumb mixture into a greased mini muffin pan (use Pam or other cooking spray and give a little spray in each cup). Press crumbs to form shallow cups and bake 4-5 minutes or until edges are bubbling.

3. Meanwhile, break candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half using a kitchen knife sprayed with Pam to avoid sticking. Place one marshmallow half, cut side down, in each cup on top of the chocolate. Return pan to oven for 2-3 minutes or until marshmallows are slightly softened. Remove pan from oven and place on cooling rack; cool 15 minutes. Carefully remove cups from pan. I used a teaspoon to help them along. Cool completely on a cooling rack.

4. Break remaining candy bars into pieces and place in a small microwavable bowl. Microwave on high in :30 second intervals stirring in between until melted. Dip the top of each marshmallow in the melted choclate. Turn top-side up and let stand 40-60 minutes or until set (if you can wait that long!). Makes 24 delish cups.

I made this crowd-pleasing delight for a party and they were scarfed down within 15 minutes! And my official taste-tester hubs was equally delighted :)

Source: Found via Pinterest over at Texas Cottage and originally from Pampered Chef

Feeling Hot, Hot, Hot

I can officially check off one of my 2012 New Year’s Resolutions as complete. I’ve been to not one, but SIX Bikram yoga classes! And I’m happy to report that I am a huge fan and will continue to be going back for more. But first I will back up a little to talk more about this unique form of yoga.

Tree Pose

Bikram yoga. What is it?

Well, put simply its hot yoga. Created by and named after Bikram Choudhury. And when I say hot, I mean HOT. To be a true Bikram yoga class, the studio must be heated to 105 degrees with 40% humidity. Yep, I bet you are sweating just hearing those stats. The reason behind the heat has to do with your bod. In the practice of Bikram yoga your body will bend, stretch and hold postures. With the heat you are able to do these things more deeply as the heat creates elasticity in your muscles and joints. In short, it warms you up.

During the 90 minute class (that usually flies by), you go through a series of 26 postures and 2 breathing exercises. Each pose is designed to work on certain points throughout your body. Some are restricting blood flow and I love hearing all of the things that are happening - helping your digestive organs, strengthening your immune system, the list goes on and on and its great!!

Major differences. (from the yoga most are familiar with)

Eagle Pose

In addition to the heat, the class must be taught by a certified Bikram yoga instructor and the instructor doesn’t model the postures but rather speaks consistently through the entire 90 minutes motivating you, explaining postures and encouraging you to get all of the health benefits Bikram has to offer.

That’s definitely my short and sweet "Reader’s Digest" version of Bikram yoga but it touches on all of the basic facts.

Additional reading and information can be found here, here and here.

Yoga mat from Lululemon - The Mat and I love it!

Carrot Cake with Cream Cheese Frosting

Cream cheese frosting...is there a better dessert topping?!?! Okay, maybe chocolate frosting or chocolate ganache or fresh whipped cream. I guess cream cheese frosting doesn't stand alone but it's up there as one of the most decadant and delicious dessert toppings. And what better to spread it on than a fresh carrot cake? I'm not a super frequent baker as there are only 2 of us and we can't (and shouldn't) put down a whole cake so I saved this recipe for a lovely Easter dinner. It was from one of my favorite spots - the crew over at America's Test Kitchen - and so worth the wait!

Carrot Cake with Cream Cheese Frosting - Serves 10-12

Have it:

Carrot Cake:

2 1/2 cups unbleached all-purpose flour

1 1/4 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg (nutmeg grinders are pretty common to find and great to have around)

1/8 tsp. ground cloves

1/2 tsp. salt

1 lb. carrots (6-7 med.), peeled
1 1/2 c. granulated sugar
1/2 c. packed light brown sugar

4 large eggs

1 1/2 c. safflower, canola, or vegetable oil (I used vegetable oil)

Cream Cheese Frosting:

8 oz. cream cheese softened but still cool

5 tbl. unsalted butter, softened but still cool

1 tbl. sour cream

1/2 tsp. vanilla extract
1 1/4 c. confectioners sugar

(This ingredient list is if you make the cake as directed in the original recipe and put in a 13" x 9" baking pan. However I wanted a pretty cake so I went with 2 8" x 1.5" round cake pans. You won't need any more cake batter but I did another half recipe of the frosting to get it in between the layers and then around the cake.)

Do it:
For the cake:
1. Adjust an oven rack to the middle position; heat the oven to 350 degrees. For a pretty cake like mine, spray 2 8" x 1.5" inch baking pans with nonstick cooking spray. The original recipe calls for then using parchment paper and spraying that but I did not use it and had no problems.

2. Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside.

3. In a food processor fitted with the large shredding disk, shred the carrots (you should end up with about 3 cups);

add the carrots to the bowl with the dry ingredients and set aside. Wipe out the food processor and fit with the metal blade. Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a large bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into the prepared pans and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pans halfway through baking time. Be careful with the smaller pans. I checked at 25 minutes and they were done around 30 but every oven is different. Cool the cakes to room termperature in the pans on a wire rack, about 2 hours.

For the frosting:

4. When the cake is cool, process the cream cheese, butter, sour cream, and vanilla in a clean food processor until combined, about 5 seconds, scraping down the workbowl with a rubber spatula as needed. Add the confectioners sugarand process until smooth about 10 seconds.

5. Run a paring knife around the edge of the cakes to loosen them from the pans. Invert the cake onto a wire rack and use the paring knife to gently even the tops of each cake to make them level.

Eat the uneven parts as they are delicious. Place a cake on a serving platter and use parchment paper to tuck under the edge of the cake so as not to get frosting all over the serving platter. You'll remove once the cake is frosted and it will look so pretty!

6. Using a spatula, spread frosting on the top of the bottom cake and carefully place the second cake on top.

Use the spatula to frost the now layered cake. Spraying the spatula with a little nonstick cooking spray will help smooth the frosting and keep from glopping on your spatula.

Serve. Devour. Enjoy.

Some additional notations. America's Test Kitchen rocks. Not only does every recipe taste amazing but most of their cookbooks have an intro to every recipe explaining the trial and error process and how this recipe came to be. I love it! The second notation would be that food processors are a must in the kitchen. There isn't much they can't do and with this recipe they shred the carrots in a matter of minutes. Last but not least, if you are like me and without a proper cake platter, don't worry. Use a wide dinner plate and an inverted bowl, voila! Instant cake platter. Now stop reading and start baking.

Source: The New Best Recipe cookbook by the fabulous folks at America's Test Kitchen and the editors of Cook's Illustrated

The Best (and easiest) French Toast

To be honest I can't speak to the "best" adjective since I'm not a big french toast fan but according to the hubs it's some of the best he's EVER tasted! I had to giggle a bit at how much eagerly he gobbled it up when I made it the first time for some "brinner". You know, that lovely meal of breakfast for dinner. I served it up with some turkey sausage and some fresh strawberries for an easy and delicious meal!

French Toast - Serves 4

Have it:
4 beaten eggs
1 cup milk
2 tbl. sugar
2 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
8 1/2 in. slices challah bread or brioche or 8 slices dry white bread. (I went with Texas toast - great choice!)
2 tbl. butter
Maple-syrup
*The original recipe also includes orange liqueur as an option which I did not have on hand. Also the cinnamon and nutmeg are listed as optional - in my opinion they are necessary, not optional!

Do it:
1. In a shallow bowl beat together eggs, milk, sugar, vanilla, cinnamon and sugar. Dip bread slices into egg mixture, thoroughly coating each side.

2. In a skillet or on a griddle melt 1 tbl. of the butter over medium heat; add half of the bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Serve warm topped with syrup, powdered sugar and fresh strawberries.

Little side note - when I was growing up my grandma always used the same bowl to make french toast. Though her original bowl is long lost, I found the same one at a flea market and now carry on the tradition. I think it makes it taste better and is the perfect size and shape for making french toast. Sigh, I do love traditions.

And apologies for the lack of prep pictures but I had a hungry boy to feed - little time for pictures :)

Source: Better Homes & Gardens Cookbook