We are having a heat wave in Seattle and by heat wave I mean low 90’s, which is probably ‘cool’ weather compared to what some of you are experiencing this summer. Even though we don’t have AC, I am NOT complaining. I LOVE the heat! How are all of you holding up in other parts of the country?
A few weeks ago, EnjoyLife sent me a box of their new Gluten-Free/Diary-Free Crunchy Cookies and I’m pretty excited about them. I’ll admit, I’m generally a soft cookie kind of gal but these are pretty tasty. They come in four flavors which include Chocolate Chip, Double Chocolate, Sugar Crisp and Vanilla Honey Graham.
The Chocolate Chip Cookies were my favorite, but I was most excited about the Vanilla Honey Graham. Because I’m allergic to gluten, eggs and soy, it’s hard for me to find crackers and cookies that are safe for me to eat and I was dying to use the graham cracker cookies in a recipe. When I think of graham crackers, I instantly think of s’mores so I created these Gluten-Free S’more Cupcakes.
These would make a great addition to ‘glamping’ trip or camping party. Or if you are like me, you eat them just because :)
I started out by placing 1 pack of EnjoyLife Vanilla Honey Graham cookies, 6 tbs. butter and 1/3 cup powdered sugar into a food processor.
And blended until the cookies were completely broken down.
I placed the cookie crumb mixture into the bottom on cupcake tins. The cookies create the perfect graham cracker crust!
Now at this point in writing this post, I’m pretty much in tears because somehow I have lost my chocolate cupcake recipe. I have a little notebook that I carry with me at ALL times, its where I write all my recipes, tutorials, thoughts, lists etc. Occasionally, Miss E will play with my notebook and a little while ago I noticed she ripped a few pages out of it. Apparently I didn’t look at the pages closely enough before I threw them away and well, the recipe was on one of those pages. Lost forever.
What I can tell you, is that it included gluten-free flour, egg replacer, vanilla, cocoa powder, sugar and… that’s where my memory fades me. Until I recreate the recipe, you’ll have to use your own favorite chocolate cupcake recipe. Sorry! Life just doesn’t go according to plan sometimes.
I put a spoonful of chocolate batter on top of the cookie crust and filled the cupcake tins about 3/4 full.
I baked the cupcakes until you could pull a toothpick out clean (once again all of this was in my notebook).
I suppose you could do this step while the cupcakes are still in the cupcake tin, but I chose to take them out and place them on a cookie sheet. I placed mini marshmallows on top of each cupcake and placed them in the broiler on high for 3 minutes.
In just 3 minutes the marshmallows were lightly browned and created the perfect s’more look.When I make my own s’more I like to burn my marshmallows until they are nice and crispy. But golden brown works better for these pretty cupcakes :)
I am a huge fan of EnjoyLife Foods because ALL of their products are free of the top 8 allergens including wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. Not only are they allergy friendly but they are SO GOOD. I recently made Chocolate Peanut Butter Truffles using some of their products and they were one of my favorite recipes to date!Disclaimer: EnjoyLife Foods provided the Vanilla Honey Graham Cookies for this recipe and additional flavors to review.
Linking to some of the parties here along with Today’s Creative Blog, TipJunkie, Home Stories A 2 Z, Funky Junk Interiors, The Shabby Nest, My Repurposed Life, The Shabby Creek Cottage, Thrifty Decor Chick