In honor of it being a very hot summer here in Oregon- and it being the beginning of canning season, I came up with this delicious and cool treat- using your very own... READ MORE
In honor of it being a very hot summer here in Oregon- and it being the beginning of canning season, I came up with this delicious and cool treat- using your very own homemade jam. But don’t stress- you can use store bought jam or jelly if you don’t have any. Any flavor of jam will work- I tend to gravitate towards strawberry, raspberry or blueberry. Although this dessert does require baking, the finished product is sweet, refreshing, and cool. Oh, and who doesn’t love bite sized treats?! They are just so cute. A few weeks ago I whipped up some low-sugar freezer jam because I wanted to see what it would taste like- compared to regular sugar jam. To be honest, I didn’t love the outcome when slathered on crunchy morning toast. Besides strawberries, the recipe called for cranberry juice cocktail, which totally over-powered the strawberries. Looking back, I should have used water or apple juice. However, I soon realized this jam would be delicious and tangy on the subtle but sweet cheesecake bites I wanted to make. Because the jam has a hint of sour cranberry, the cream cheese really complimented it by toning the strong flavor. I shared these treats at one of my favorite outings with my friends- Wine night! Everyone thought they were delicious and they were so surprised to know the jam was also homemade! These cheesecake bites are a little delight that will surely impress your friends and their taste buds. Check out the pictures and recipe below for this delicious treat!
- 8 whole honey graham crackers
- 1/2 cup butter (melted)
- 8oz cream cheese, softened (low fat)
- 1/2 cup sugar
- 1/8 cup low-fat plain Greek yogurt (or regular yogurt)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup strawberry jam*
- 1. Pre-heat oven to 300°F. Place 30 cupcake papers into mini cupcake tin.
- 2. To make graham cracker crust: pulverize graham crackers in a food processor or blender until they break down to a fine crumb. Place in a small bowl then add melted butter and stir until combined. The crust mixture will be a little thick.
- 3. Press about 1-1.5 teaspoons full of graham cracker crust into each mini cupcake slot and press down with your finger to make the crust flat. Set aside.
- 4. In a large bowl add cream cheese, sugar, yogurt, egg, and vanilla extract and blend until well combined.
- 5. Using a small ice cream scoop or spoon, add enough cheesecake batter to each cup to fill almost full.
- 6. Bake in the middle rack of the oven for approximately 15-18 minutes, or until cheesecake appears firm and does not wobble when you move the pan. Remove from the oven and let sit in pan for 20 minutes. Then place in a freezer safe pan (a 13x9 pan works well) and place in the freezer for about 30 minutes.
- 7. While the cheesecakes are in the freezer, prepare the jam.
- 8. If the jam is thick or has chunky pieces, blend in food processor or blender until you have reached a thin consistency. If your jam is now thin enough to squeeze through a small hole in a baggie, skip the next step.
- 9. To make your jam spreadable (unless it is already thin enough) place jam in a small pot on the stove over low to medium heat. Simmer for 2 minutes and let rest. Once jam has cooled slightly, spoon jam into small baggie. Then cut a very small corner off the baggie to create a piping bag to carefully spread the jam over cheesecakes. Set aside.
- 10. To prevent a messy countertop, place a sheet of foil or a large pan under a cooling rack. Carefully remove the papers from the cheesecake bites and place on top of cooling rack.
- 11. Using your homemade piping bag (baggie with jam in it), slowly squeeze jam onto cheesecakes using a crisscross pattern or a design of your choice.
- 12. Repeat for all cheesecake bites and store in the fridge until serving.
- 13. Enjoy!
- *You can use your favorite jam flavor!
Please comment below and let us know what your favorite jam recipe is!
Summer is officially upon us!! It just happens to be 100 degrees here today in sunny Portland, Oregon! Camping, boating, tanning, swimming and relaxing are just a few of my favorite things to do! Growing up, I absolutely loved making S’mores around the campfire (well, I still love making them!!).
My mom is the master of the perfect marshmallow: golden brown color, crispy on the outside, and melted on the inside; just the right temperature to melt the chocolate on your graham cracker sandwich. Of course, this requires a campfire filled with a bed hot coals so you don’t light your marshmallow on fire…and I was never very patient waiting for this moment. So, this got me to thinking, there must be another way!
My solution!? Cupcakes of course! These delicious S’mores cupcakes are topped with marshmallow cream frosting and a sprinkle of graham cracker crumbs. The cake is made from a rich chocolatey batter and a graham cracker crust. These cupcakes can bring you back to one of your favorite camping moments without having to wait for those perfect coals (or burnt and crispy marshmallows). These will be perfect for your next camping trip or next BBQ/ summer celebration.
Be sure to check out the adorable printable party packs from The Enchanting Details Shop. You can decorate your cupcakes with cute papers, signs and more! The camping theme is featured today with my S’mores cupcakes!
Enjoy and let us know what you think!
- 4 Ounces unsweetened chocolate (chopped)
- 1/2 cup milk
- 1 cup packed dark brown sugar
- 1 large egg yolk
- 2 cups sifted cake flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large egg yolks
- 2 large egg whites
- 1 package graham crackers or 1.5 cups graham cracker crumbs
- 6 tablespoons butter (melted)
- 1 bar Hershey’s chocolate for decoration
- 1 cup unsalted butter (room temperature)
- 1 -7-ounce jar marshmallow cream
- 1.5- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1. Preheat oven to 350° F. Place cupcake liners into cupcake pans.
- 2. Prepare a double broiler. If one is not available, place about 2 inches of water into a pot and place a heatproof bowl over the pot; bring to a simmer. Place unsweetened chocolate, 1/2 cup milk, brown sugar and 1 egg yolk into the bowl on top of the pot. Stir until thick and smooth. Remove from heat and set aside.
- 3. In a medium bowl whisk: sifted cake flour, baking soda, and salt. Set aside.
- 4. In a small bowl combine: 1/2 cup milk, water, and vanilla. Set aside.
- 5. In a large bowl beat butter until smooth for 30 seconds. Gradually add sugar and beat with electric mixer until light and fluffy for about 5 minutes. Then add egg yolks one at a time and beat well.
- 6. On low speed, add flour mixture in three parts, alternating with milk mixture in two parts, beat until smooth. Then add chocolate mixture, mix just until combined.
- 7. Using clean beaters, whip egg whites for 2-3 minutes until size triples and whites are stiff but not dry. Fold into to cake batter.
- 8. Using a blender or food processor, pulse graham crackers into fine crumbs until you have about 1.5 cups. Separate 1/2 cup crumbs and aside for sprinkling on top of the finished cupcakes. Then, using a fork, mix 1 cup of graham cracker crumbs with 6 tablespoons of melted butter; mixture will look clumpy.
- 9. Fill each cupcake paper with about 1 tablespoon of graham cracker crust. Then fill cups until about 2/3 full with chocolate batter.
- 10. Bake for ~20 minutes until a toothpick inserted into the middle of the cupcake comes out clean.
- 11. Let cupcake pans sit out for 5 minutes, then place cupcakes on cooling rack. Make marshmallow cream frosting while baking/cooling cupcakes.
- While cupcakes are baking/cooling, make the marshmallow frosting.
- 1. In large clean bowl, beat butter until light and fluffy.
- 2. Add marshmallow cream and whip for 2 minutes.
- 3. Add powdered sugar 1 cup at a time; beat well. If you desire a sweeter frosting, use more sugar. Then add vanilla and beat until incorporated and smooth.
- 4. Once cupcakes are cooled completely, pipe or spread marshmallow frosting evenly on each cupcake.
- 5. Sprinkle cupcakes with graham cracker crumbs and top with chocolate piece. Optional: decorate with camping cupcake Printable’s from EverydayEnchanting.com.
- *To make cake flour: For every cup of flour, substitute 1 tablespoon flour for 1 tablespoon cornstarch.
Post originally appeared on EverydayEnchanting.com.
Chocolate Cake recipe adapted from the Joy of Cooking
Marshmallow frosting adapted from Oreo Marshmallow Brownies from MoreChocolate.net
Baked by Michelle for MoreChocolate.net and EverydayEnchanting.com