I also made some mini smore's today to give Rylee her first smore. I was going to use Teddy Grahams, but instead found these cute little Spongebob Graham crackers (that were cheaper). I didn't have a campfire available, so I just put the mini marshmallows on a fork and roasted them over the gas stove top. They're nice for smaller kids to be able to eat, or even older ones.
Chocolate Ricotta Muffins
Ingredients: 1 cup ricotta cheese
2 large eggs
1 1/3 cups milk
1 tablespoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
1 1/4 cups granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup Dutch processed cocoa powder, sifted
1 cup semisweet chocolate chips
2 large eggs
1 1/3 cups milk
1 tablespoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
1 1/4 cups granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup Dutch processed cocoa powder, sifted
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder,, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.
Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.
Makes 16 regular-sized muffins.
Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder,, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.
Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.
Makes 16 regular-sized muffins.
Mini Smores:
Teddy Grahams/Spongebob Graham Crackers Mini Marshmallows
Hershey Bar
Just assemble 1 square from Hershey bar on graham cracker, top with 2 mini marshmallows (roasted, or not) and top with graham cracker.
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