Monday, February 21, 2011

Pear and Ginger Bread

We love pears---we bake 'em, poach 'em, butter and maple syrup 'em and love to put them in bread.   This couldn't be any easier and we use fresh pears (either raw or cooked) or, in a pinch in the middle of winter, canned pears will do.
Usually, we will make this recipe into three mini loaf pans and this bread is delicious on its own or topped with cream cheese (and you may even want to add cinnamon or honey or nuts to the cream cheese to make it even more delicious!)
2 or 3 fresh pears (we traditionally use Bartlett)
1/2 cup oil
1 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon good vanilla
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 Tablespoons candied ginger chopped
1/2 cup chopped walnuts (optional)
Preheat oven to 350.   Prepare pans:  either a well greased large loaf pan or three mini size.
Pare, halve and core pears and coarsely chop.  You should have about one and a half cups of pears.
In a large bowl, beat together the oil and sugar until very well blended.
Beat in eggs one at a time and then add sour cream and vanilla. 
Sift together flour, salt, baking soda, cinnamon and nutmeg.  Add that to the oil and sugar mixture and blend until well mixed.  Add pears.  Mix until you are sure they are well distributed.
Spoon into baking dishes and top with a sprinkling of coarse sugar (Turbinado) and bake at 350 for one hour and ten minutes if a large pan.  If using small pans, check after thirty-five minutes.  May need to bake longer.
After done, cool for ten to fifteen minutes and turn out of baking dishes.  Continue to cool on a rack.

The William Henry Miller Inn
Lynnette Scofield  Bed and Breakfast Foodie
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Aunt Norma's Brownies

 I have been eating and baking these brownies for decades. My Aunt Norma is a most special person in my life... and so are her fudgy brownies!
4 squares Bakers' unsweetened chocolate
1/2 lb. butter
4 eggs
2 cups sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup raisins


Preheat oven to 350 F and grease a 9x13-inch pan.
In a large bowl, melt the chocolate and butter together over hot water (or carefully in a microwave).
Scrape the chocolate-butter mixture into a large bowl.
Add the eggs, sugar, and vanilla. Blend.
In a small bowl, mix the flour, baking powder, and salt.
Add the dry ingredients to the chocolate mixture, stirring until well-blended.
Add the nuts and raisins. Blend.
Bake for 30-35 minutes. This is the most tricky part of this easy recipe. For fudgy brownies, do not bake too long. When a tester inserted a couple of inches from the side of the pan comes out clean, with a few chocolate crumbs, the brownies are ready. They will be soft in the center.
Refrigerate the brownies for at least an hour -- to firm them up -- until ready to serve.
Cut into squares.

Birchwood Inn
Ellen Gutman Chenaux, Bed and Breakfast Foode
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Brampton Home Fries

Comfort food at it's best. These are very popular with our guests served along plain scrambled or fried eggs and chopped tomatoes with fresh basil.


Serves 2-3

1 large Russet potato
2 Tbs. clarified butter
½ Tbs. whole butter
1 tsp. roasted onion powder (we use Penzey's)
Salt and pepper to taste

Scrub potato under cold water and dry well. You can peel the spud but it is not necessary, sometimes we do ans sometimes we don't. Cut potato into ½” dice.  Boil in plenty of lightly salted water for 5 min. (until barely done) drain well and set aside. Can be done up to 24 hours ahead and kept covered in refrigerator.
Heat butters in large, heavy frying pan until foamy.  We use a heavy cast iron pan for this. Add onion powder and stir. Add potatoes toss well, reduce heat and cook for approx. 5 min. Do not turn until crispy on one side. Turn and cook again the same way for another approx. 5 min. The potatoes should be golden brown.
Add salt and pepper lightly to taste. Keep warm until ready to serve with the eggs.

Brampton Bed and Breakfast Inn  
Danielle Hanscom
Bed and Breakfast Foodie
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Fudge Sauce

This is embarrassingly easy!

6 ounces of good quality chocolate chips
1 small can evaporated milk
a touch of vanilla extract

Put milk and chips in a microwave safe bowl.
Microwave on a very low setting (2 or 3) in 30 second increments, stirring after each time until chips are melted and sauce is warm and creamy.   Should take about 3 minutes.   Add vanilla and serve.
Unbelievable over ice cream.     If you'd like fudge instead, use condensed milk instead of evaporated.  Place in an 8 x 8 buttered pan and refrigerate until firm.

William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie
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Saturday, February 19, 2011

Chocolate Orange Truffles

Dipped chocolates are fun and easy to do.   Commercially made chocolates have that hard "snap" to the chocolate shell because the chocolate goes through a process called tempering.   Since most home cooks don't have a tempering machine, home-made dipped chocolates will have a softer finish and should be kept refrigerated until ready to eat.     If you'd prefer, truffles can be rolled in cocoa, powdered sugar, shaved chocolate or chopped nuts.

1/2 cup unsalted butter
6 tablespoons heavy cream (or whipping cream)
8 ounces semisweet chocolate, chopped
1/4 cup Grand Marnier or Triple Sec liqueur
2 teaspoons grated orange zest
about 8 ounces of chocolate for coating - your choice of dark, semi-sweet, milk or white chocolate
or chopped nuts, shaved chocolate, or cocoa

In a medium saucepan combine butter and cream.   Bring to a simmer over medium heat and remove from burner.  Stir in 8 ounces semi-sweet chocolate, orange liqueur and orange zest.   Stir until smooth.   Pour into a pie plate or similar shallow dish and chill for about an hour.    When ready to finish, prepare your dipping chocolate or your coating and line a cookie sheet with parchment or waxed paper.   To prepare dipping chocolate, chop into 1/2 inch chunks, put in a pyrex measuring cup and microwave on high for 30 seconds.   Stir and continue to microwave in 10 second increments, stirring after each time, until all the chocolate is melted.  Scoop teaspoons of the orange filling and either working very quickly with buttered gloves, or using two teaspoons, form into a ball.   Dip the filling into the melted chocolate or roll in one of the toppings.  I've tried several methods of dipping and reached the conclusion they are all messy!  You can spear the ball of filling with a fondue fork, you can spear it with a toothpick, or you can gently lower it in and use two forks to remove it.   Place on waxed paper.   Return to fridge for 30 minutes before storing in a covered container in the fridge.  (Assuming you have any left to store!)

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Friday, February 18, 2011

Eastern Shore Pecan Maple Apple Crisp

This is a homey but wonderfully flavorful apple dessert. Using a varieties of apples is best.

4 cups Granny Smith apples, cored, peeled and sliced (about 4 large apples)
4 cups Gala apples, cored, peeled and sliced (about 4 large apples)
1 cup light brown sugar
the juice of two lemon
1/2 cup maple syrup

for the crisp topping:
1 cup unbleached flour
½ cup brown sugar
¼ cup granulated sugar
1 tsp. cinnamon
¼ tsp. freshly ground nutmeg
1/4 tsp. sea salt
½ cup cold unsalted butter           
(1stick) cut into pieces
1 cup pecans

Butter a 9 inch oval ovenproof dish.
In a large bowl combine apples and light brown sugar. Add maple syrup and lemon juice. Mix well and transfer to baking dish.

Mix flour, sugars, cinnamon, nutmeg and salt in a food processor. Add cut up pieces of cold butter. Close top and pulse until the mixture resembles small peas. Add pecans and pulse until nuts are chopped into medium pieces. Sprinkle over apples.
Bake for 45 min. until top is golden and apples are cooked. Serve hot or at room temperature.
Serve warm with vanilla ice cream.

Brampton Bed & Breakfast Inn 
Danielle Hanscom 
Bed and Breakfast Foodie

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Flourless Chocolate-Orange Cake

Danielle's favorite chocolate recipe. 
7 ounces good chocolate
6 ounces unsalted butter
1 Tbs. grated orange peel
1 Tbs. Grand Marnier or similar orange liqueur
4 eggs, separated
1 cup sugar
1/4 tsp. salt
Preheat oven to 300 degrees
Butter a 9 inch springform pan. Cover bottom with a round of parchment paper. Butter paper and set pan aside.
In a double boiler melt the chocolate and butter.   Let cool.
In a large bowl add 1/2 cup of the sugar to the four egg yolks. Mix until blended. Add cooled chocolate, grated orange zest and orange liqueur. Mix well.  
Put 4 egg whites in a clean mixer bowl and beat until soft peaks starts forming. Add remaining 1/2 cup of sugar and 1/4 tsp. of salt. Whisk until stiff but not dry. Gently fold into chocolate mixture until well incorporated. Pour into prepared pan.
Bake 40 minutes or until a toothpick comes out clean. Cool for 30 minutes and gently insert a thin spatula between the edge of the pan and the cake. Slide it all around the edge before removing the side of the springform. The top of the cake will have a crust that cracks. That's OK. 
Sprinkle with powdered sugar. Serves 8
Brampton Bed and Breakfast Inn
Danielle Hanscom
Bed and Breakfast Foodie
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Thursday, February 17, 2011

Chocolate Fondue

In response to our question of what is your favorite chocolate recipe, Debbie answered, "mine has to be chocolate fondue.   It was a favorite of my kids growing up and we served it on the dessert buffet for both of the girls' weddings.   Creamy and smooth, with your favorite fruit or bits of cake and cookies.  What is more romantic than a pot of chocolate, a warm fire burning and time with someone you love."  

1 cup heavy cream (although you can use light cream if you prefer)
1 teaspoon vanilla extract
1 tablespoon unsalted butter
12 ounces of chocolate - I prefer a dark chocolate - 60% cocoa or better, or you can mix different chocolates to get the intensity that you like.
2 tablespoons brandy or Kirsch

An assortment of fruit pieces, pound cake and cookies for dipping

Heat the cream in a saucepan until just below boiling. 
Remove from the heat and add the chocolate and butter.
Stir until all the chocolate is melted.
Stir in the brandy or Kirsch

Serve in a fondue pot over a very low flame so as not to burn the chocolate.   Candle or tea light strength is enough to keep the chocolate liquid.   If you prefer it thinner, add a tablespoon of cream at a time until desired consistency is reached.

Swiss Woods Bed and Breakfast
Debbie Mosiman
Bed and Breakfast Foodie
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Wednesday, February 16, 2011

Chocolate Pots-de-Creme

When my husband and I celebrated our first wedding anniversary we dined at one of St. Louis' finest - Fio's La Fourchette.  When faced with the option of chocolate souffle or chocolate mousse for dessert I panicked. How could I choose?  Well the waiter, being the consummate professional he was, placed an order for both.  Having devoured the first (I think it was the mousse) he then delivered the souffle.  I will never, ever forget that night.  And in case you are wondering, yes, I ate them both.  All of them.

For those of you wondering about the east coast, yes, I have found a perfect chocolate mousse.  We had just enjoyed a mesmerizing performance of Julie Taymor's The Magic Flute at the Metropolitan Opera and decided to venture across the street to Cafe Fiorello.  Following our late supper the server suggested dessert.  How could I pass up chocolate mousse?  Minutes later the server reappears with a cart on which sits two buckets.  One chocolate mousse.  One fresh whipped cream.  She took a ladle and plopped a respectful spoon full of mousse and then whipped cream on my plate.  "Will that be sufficient?" she asks.  Oh my.  Oh yes.

That said, since I am not Fio Antognini, what I can offer is my favorite Pots de Creme.


2 cups cream or 1 cup milk and 1 cup heavy cream
8 ounces of chocolate, grated
2 Tablespoons sugar
6 lightly beaten egg yolks
1 teaspoon vanilla
1 teaspoon grated orange rind, or 1 teaspoon of coffee
Optional:  whipped cream


Cook and stir the ingredients (cream, chocolate,sugar and eggs) over medium low heat until blended and milk is scalded.  Remove from heat and add vanilla and grated orange peel (or coffee).

Pour into custard cups.  Chill for several hours until set.  Top with freshly whipped cream if desired.  Serves 6.

The Beechmont Inn Bed and Breakfast

Kathryn White
Bed and Breakfast Foodie
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Tuesday, February 15, 2011

Ask The Eight Broads

Welcome to a new column in our blog.   We decided it would be fun to pose a food-related question to all eight broads and see what answers came out.    And what more appropriate question around Valentines Day than the one we chose for this week, "What is your favorite chocolate recipe?"   We'll be posting the recipes in the next few days.
Lynnette wrote that she has a fudge sauce recipe that is embarrassingly easy, and can be turned into fudge itself.
Yvonne's answer was "What, I can only choose one?   How can you do that with Chocolate?   Ok, then it has to be Chocolate Orange Truffles."
Danielle shared her recipe for Flourless Chocolate Orange Cake.
Kathryn told a delightful story about chocolate desserts on her honeymoon and gave us her recipe for Pots De Creme.
Ellen wrote that her Aunt Norma's brownies are not only one of her personal favorite comfort foods, but one of her favorite chocolate recipes to serve at the Birchwood Inn.
Debbie wrote "Mine has to be chocolate fondue. It was a favorite of my kids growing up and we served it on the dessert buffet for both of the girls' weddings. Creamy and smooth with your favorite fruit or bits of cake and cookies.. what is more romantic than a pot of chocolate, a warm fire burning and time with someone you love?"

Kristie is on a road trip right now and we hope she's enjoying a delightful chocolate dessert somewhere on the West Coast.
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Friday, February 11, 2011

Sweetheart Chocolate French Toast

Decadent Chocolate French Toast with Strawberry Syrup

Happy Valentine's Day! Surprisingly this Chocolate French Toast isn’t terribly sweet. We started serving it each year for Valentine’s Day, but it is just too good to save for one day a year. You don’t need a holiday or an excuse to enjoy this dish.
[Adapted from an Emeril recipe, with permission]

Serves 4, with three triangles or two hearts per person

Strawberry Syrup Ingredients
¼ cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 teaspoons grated lemon peel
1 cup fresh or frozen strawberries

The French Toast Ingredients
3 eggs
½ cup vanilla sugar (or ½ cup sugar and 1 teaspoon vanilla extract)
2 tablespoons cocoa powder
½ cup milk
6 slices of challah (egg bread), cut into 1-inch slices and then cut on the diagonal to make 12 triangles or 8 slices of challah, using a large heart cookie cutter, just a bit smaller than a slice of bread, and press into each whole slice of bread. A slice of bread will yield 1 heart.
2 tablespoons butter

Finishing Ingredients
Whipped cream
4 Chocolate-dipped strawberries
Confectioners’ sugar
2 ounces bittersweet chocolate, melted and poured or spooned into a plastic squeeze bottle

In a small saucepan combine the sugar, spices, zest, and strawberries. Cook over medium, stirring often. When the mixture is close to a boil but not boiling, lower the heat to simmering and cook until the syrup is thick and is the consistency of syrup.You don't want to overcook the fresh strawberries. Keep warm or make the syrup the night before and reheat gently in the morning in the microwave.
In a blender, blend the eggs. In a small bowl combine the vanilla sugar (or sugar plus vanilla extract) and cocoa until well-blended. Add the sugar-cocoa mixture to the eggs and blend. Blend in the milk.
In a frying pan or on a griddle, melt the butter over medium heat. Dip the triangles or hearts in the egg mixture until moistened but not soggy. Place the triangles/hearts in the pan or on the griddle and cook until golden, 2-3 minutes per side, turning once.Note: Keep an eye on the soaked bread as it burns easily.
Dust 4 plates with cocoa. Heat the squeeze bottle with the chocolate in it in the microwave and then drizzle the chocolate in a zig-zag pattern on the plate. Layer the slices so that they are all leaning on each other. If using the hearts, place them size-by-side on an angle so that the bottoms are touching. Spoon the strawberry syrup over the French Toast. Add a dollop of whipped cream on top and top with a chocolate-dipped strawberry. Sprinkle with confectioners’ sugar and serve.

Birchwood Inn
Ellen Gutman Chenaux, Bed and Breakfast Foodie

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Thursday, February 10, 2011

Northwest Eggs Benedict

Sometimes it is not what you make, but how you put it all together.  Our Northwest Eggs Benedict is kind of like that, I do not make the bread nor smoke the salmon, but the way that you combine and choose the ingredients is what makes the dish so great!

We are very lucky here in Seattle to have a lot of really great local bakeries.  I can on any given day get a fresh loaf from the Essential Baking Company, the Grand Central Bakery, or Macarina Bakery to just name a few, all are baked right here in town and delivered to grocery stores right near the Inn.

Yesterday I used slices of Grand Central's Como Bread.  Note that fresh Country Sourdough, or Ciabatta, also works well and here is what I did with those fresh bread slices.

Loaf of your favorite local artisan bread
Olive Oil
Poached Egg
Smoked Salmon
Your favorite Hollindaise sauce

I brushed the slices lightly with olive oil and then put them in a 400 degree oven to toast.  I brushed both sides and turned them over about every 5 minutes till slightly crispy.

I then poached an egg.  Put a little vinegar in the poaching water and it will help keep the egg whites together around the yolk and not float in little bits all over your pan.  I am not good at free hand poaching so I cheat and do use a poaching ring that I set in boiling water with a little vinegar in it.

Top the bread with the poached egg.  Top the egg with a slice of smoked salmon (I buy Lox trim at my local grocery store) and then top it all off with your favorite Hollandaise Sauce and it is ready to serve, and EAT!
A little bit of Paprika or Fresh thyme lightly dusted on top adds a bit of color and flavor that mixes nicely with the salmon and hollandaise.

This is my staff's favorite breakfast and we serve this with Spinach Brownies on the side.  YUM!!!
P. S.  the recipe for Spinach Brownies comes to us from Ellen at the Birchwood Inn and is indeed posted on this very blog!

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte
Bed and Breakfast Foodie
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Orange Marmalade Cake

Photo by Jumping Rocks Inc.,

My dear grandma would be turning in her grave knowing we use cake mixes here at the inn.  Yes, we can and do make many of our cakes from scratch.  But when you're adding flavorful ingredients, today's cake mixes are both high quality and pretty foolproof to use as the basis for your baking.  And they are great time-savers.    Orange is one of my favorite flavors and this cake is just so cheerful to look at.   How could you not love it?     There are two choices for frosting this cake.    You can simply coat with Orange Marmalade and serve with whipped cream on the side  OR you can make the orange frosting.   Either way it's delicious.  This cake is very moist and will keep in the refrigerator for several days.   It actually tastes even better the day after it's made when the orange flavors have had time to fully penetrate the cake.

1 Yellow Cake Mix
1 Box of lemon instant pudding mix
2 Tablespoons frozen orange juice concentrate
1 1/4 cups orange juice
3 eggs
1/2 cup vegetable oil

1/4 cup orange juice
1/4 cup sugar

3/4 cup orange marmalade

Either 1 cup of orange marmalade
1/4 cup softened butter
2 tablespoons frozen Orange Juice concentrate - thawed
1 tablespoon grated orange zest (optional)
about 2 cups powdered sugar

Heat oven to 350 degrees. Grease two 8 or 9 inch round cake pans. Put the cake mix, pudding mix, 1 1/4 cups orange juice, 2 tablespoons of frozen OJ concentrate, 3 eggs and 1/2 cup of oil into a large mixing bowl. Beat well on medium speed of an electric mixer for about 2 minutes.   Split batter evenly between the two pans.   Bake at 350 degrees for 25 to 30 minutes, or until top of cakes are golden and cakes test done.
Let cool for 15 minutes and remove from pan.   Heat 1/4 cup of orange juice in a small saucepan and stir in sugar until dissolved.   Brush this mixture over the cakes and let cool.

To assemble cake, place bottom layer on serving plate.   Warm up 3/4 cup of marmalade in microwave for about 30 seconds to make easier to spread.   Spread evenly over cake.  Place top layer over marmalade.     If using marmalade for top, warm 1 cup of marmalade in microwave and spread evenly over top of cake.  Garnish with rosettes of whipped cream before serving.       If you prefer the orange frosting, combine the butter, OJ concentrate, powdered sugar and orange zest.   You may have to add either powdered sugar or orange juice to get the correct consistency for frosting.   Spread over the top of the cake.    If you also wish to frost the sides, increase frosting recipe by half as much again.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie
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Sunday, February 6, 2011

Perfect Day for .......Apple Crisp

There's nothing (short of homemade bread) that smells better than Apple Crisp in the oven.   Since we do a dessert buffet every night, we do have our favorites.  This is one of them.  Hope you enjoy!
6 apples peeled, cored and sliced (We like Granny Smith for this recipe but please use your favorite!)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups flour
1 1/4 cups brown sugar

Butter a 9x13 baking dish after preheating oven to 350.
In a large mixing bowl, combine apples with cinnamon, nutmeg, sugar and salt.
Spread evenly in the baking dish.
In another bowl, combine butter, flour and brown sugar until crumbly.  Spread over the apples.
Bake 40 to 50 minutes.
The William Henry Miller Inn
Lynnette Scofield Bed and Breakfast Foodie
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Thursday, February 3, 2011

Classic Crepes

Crepes are a wonderful thing. These are fairly simple and with a bit of practice, will turn out perfectly every time. They can be filled with sweet or savory fillings and served in any number of ways.  Know that the variety of things you can do with a simple crepe is almost endless. Just a few to get you thinking:
Fill with 3 spears of steamed asparagus and cover with hollandaise.
Fill with brandied apples and drizzle with a caramel sauce.
Banannas Foster
Breakfast at the William Henry Miller Inn featuring Crepes
Bing Cherries and Brandy (Cherries Jubilee)
Fill with lemon ricotta and serve with fresh strawberries or a blueberry sauce
Omit the Cointreau. Fill with a wild mushrooms, with a white wine sauce to finish.
I am sure you get the picture. There is no end to what you can do with crepes. My suggestion if this is your first time making them and you are a bit unsure, mix up a batch on a slow afternoon and make them for practice. What to do with the practice crepes? Cut them into strips, brown them slightly and serve them with a beef bullion soup for supper. The Swiss call this "Flaedli Suppe" and it is wonderful!
happy crepeing!

for the Crepes
1 cup flour
2 large eggs
1 cup milk (some extra to adjust consistency)
2 tablespoons buter, melted
1 tablespoon orange flavored liquor (Cointreu)


Sift the flour into a mixing bowl. Add a pinch of salt

Add the eggs and milk and cointreau and whisk just till smooth.

Stir in the melted butter. At this point it should have the consistency of cream. If needed add more milk 1 tablespoon at a time.  Allow to stand for 10 min or more.

Heat a  8 inch non stick skillet, lightly greased

Pour in about 1/4 cup of the crepe batter spreading quickly by tilting the pan in all directions.

Cook about 10-15 seconds then using a thin spatula , gently slide it under the crepe and quickly flip it.

10 seconds on the second side will finish it

Slide out of the pan onto a plate

Continue making crepes till all the batter is used. Do not add butter or re grease the pan in between crepes.

The ones in the picture were filled with a mixture of cream cheese, sour cream and powdered sugar.

Swiss Woods Bed and Breakfast
Debbie Mosimann
Bed and Breakfast Foodie
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Wednesday, February 2, 2011

S'Mores Cupcakes

 Last month's Bon Appetit had a recipe from Society Bakery in Dallas that  I couldn't wait to make. I finally stopped drooling and got to work. I served them for afternoon tea on a cold and dismal January weekend, and these cupcakes -- conjuring up memories of summer campfires -- were gone in a flash. one of the best recipes I've ever "borrowed"!

Prep Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Serves 12

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Pinch of salt
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup whole milk
8 ounces bittersweet chocolate, chopped
1/2 cup whipping cream
3/4 cup Marshmallow Fluff

The Cupcakes
Preheat oven to 350F.
Line 12 standard muffin cups with paper liners.
Mix together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating to blend between additions.
Beat in the vanilla.
Add the graham cracker mixture in three additions alternately with the milk, beginning and ending with the cracker mixture.
Spoon into the muffin cups.
Bake about 22 minutes or until tester inserted in the center comes out clean.
Transfer the cupcakes to a rack and let cool completely.
The Ganache
Place the chocolate in a medium bowl. Bring the cream just to boil in a small saucepan. Pour the cream over the chocolate. Let stand one minute and then stir until smooth. Cool to lukewarm.

The Filling and Topping
Push an apple corer about one inch into the top of each cupcake; remove the cake, forming a hole.
Spoon about 1/2 a cup of the Marshmallow Fluff into a resealable plastic bag, pushing the Fluff into one of the bottom corners. Cut 1/2 inch off the corner of the bag.
Pipe the Fluff into the holes in the cupcakes.
Spread about two teaspoons of the ganache over each cupcake.
Note: You can make these about 8 hours before serving, letting the cupcakes stand at room temperature. Since you don't want to use plastic wrap to cover as it will stick to the ganache, I used a glass dome.
Before serving, preheat the broiler.Using cooking spray, spray a baking sheet.
Spoon dollops of Fluff on the sheet.
Broil until the Fluff is lightly charred, 1-2 minutes.
Using a small metal spatula, place a dollop on top of each cupcake.Bon Appetit suggests garnishing with a piece of graham cracker.

Birchwood Inn
Ellen Gutman Chenaux, Bed and Breakfast Foodie
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