Chocolate Covered Pretzels, aka FLIPZ

I almost flipped when I saw the price of these FLIPZ! It is $6 for a bag less than 11oz.  My little guy insisted he needed this treat and I insisted I could make him as much as his heart desired for $6!
I blogged about these on my family blog here.
Ok, so these things are a no brainer!
1 bag of pretzels,( squares, sticks, whatever)
1 bag of quik melt or melting chocolate.

Heat in double boiler or in microwave. Be sure to consistently stir! and if you microwave be sure to heat for 10 seconds at a time, stirring in between heats. Dip chocolates and lay out on wax paper. You may add sprinkles or colored sugar to top, roll in nuts or coconut flakes.

My Dash absolutely loves DIPS they are pretzels dipped in melted chocolate

Prime Rib and au jus

Prime rib is a delicacy for our family. In fact, we only get it if we eat out and order it or if we are visiting my family back in New York. I told you, they eat quite well there. Anyway, it is tradition for the Eaton household to have Prime rib New Years Day and maybe another time near the summer or perhaps its around Mother's Day. Ever since my sister married her husband, Dan he has been in charge over the prime rib. So, its been for about 12 years or so. He is a good cook and is known to search out recipes. He enjoys flavorful good food.

PRIME RIB
I would choose the appropriate size for the amount of people you are serving. This was a boneless prime rib.
If I were to serve for my family. I would purchase a 3lb. boneless prime rib
- favorite steak and grill seasoning
- olive oil
-5 cloves of minced garlic
Allow your roast to sit at room temperature for 30 minutes prior to baking.
Preheat oven to 500 degrees
In a bowl mix your seasonings until well combined to make a rub for your meat.
You want to place your rib into roasting pan FAT side up (it is easier if you have a meat thermometer but it is not necessary) If you have a thermometer place in middle of prime rib. Bake at 500 for about 16 minutes
and then reduce your heat down to 325 for approximately 35 minutes or so. It says you will want your thermometer to read 120, but allow your thermometer to reach 130 if you like it less red which will lend it to medium rare
Remove from oven and allow it to rest for about 10 minutes prior to slicing. Mmmmmmmmm

save the juices to make au jus

Au Jus
gather remaining juices from prime rib pan
add 1 thinly sliced shallot
cook for 15 minutes to blend flavors and adjust to taste by adding garlic, olive oil, salt etc.

Antipasta Salad

I moved from Hawaii when I was almost 3 years old and the only salad that I knew of until I left the house for college was this salad right here. My dad is Italian and our town predominantly is Italian as well, so much that every year they have an Italian festival filled with live bands, amazing food, and pastries.

My children aren't really big fans of this salad but I definitely am. I believe that your children take on the tastes of the "Man of the house". It was the case with my mother and her cooking and it is now the case with me and my cooking.

Antipasta Salad

8 oz. genoa salami slivered bite sizes pieces

8 oz. of a hard salami

8 oz. of pepperoni bite size

8 oz. of sharp provolone cheese slivered into bite sizes

8 oz. of fresh mozzarella cheese bite size

1 small jar of peppercini with 3 tablespoons of juice

2 large tomatoes sliced

1 can of black olives sliced

1 14.oz can of artichokes drained and sliced in bite size

1/4 cup green olives

1/2 cup pitted kalamata olives

1 head of iceberg lettuce

6 ablespoons red wine vinegar

2 table spoons extra virgin olive oil

fresh ground pepper to taste

Any one of these items may be omitted if you do not like.

Mix and toss into large bowl, chill and serve!

Egg in the hole

I can not believe that I have not put this in my recipe blog! My children make these often and request it as well.! I first came to know these delights when I was a young child and my cousin Gina went to spend the week with her other grandmother. When she came back to visit our Grandmother she lamented about how her Grandmother M only made egg in the hole for her. Gma and I both did not know what these were and asked her to make them for us! I remember laughing vividly at how she was tortured to eat these but also remember dying to get home to make it myself. I have been hooked ever since and probably could eat them on a daily basis.

Egg in the hole

2 slices of bread

butter

2 eggs

1.  Take your slice of bread and butter it

2. Take a biscuit cutter or a cookie cutter in any shape and stamp out the middle of the bread, save that peice of bread for dipping

3. Heat your skillet or pan to medium heat and place your slice of bread butter side down on skillet

4. break your egg into the center of your slice of bread, allow to slightly cook, sprinkle salt and pepper on egg

5. When egg on the bottom of bread is firm, you can flip. (usually after a minute or so)

6. Deciding when to take your egg out of the skillet depends on how well or undercooked you want your middle. I like mine runny but not too runny! So, slightly firm.

7. When you flip your egg is when I add the extra peice of bread and toast that lightly.

8. Pull both the egg in the hole and the piece out and repeat for however many egg in the holes you need to make.

Fried Plantains

About 9 years ago the Mr. and I took a trip to San Juan Puerto Rico and had an amazing delicacy of food! One of my favorites was they would serve plantains in every form and fashion and in the most delicious way.
I'm going to share the easiest and quickest way. They are good and flavorful and can be sprinkled with salt, confectioners sugar or honey. (I do not recommend all three at the same time)
They are wonderfully crisp on the outside and tender and creamy on the inside! I sliced mine on the thin side so that they would be more like chips! You may also choose to use ripe yellow and brown plantains but I chose green to have more of a dried banana chip.

Fried Plantains
Place approximately 2 tablespoons of oil in a hot pan and bring it to medium-high heat, add 2-3 peeled and sliced plantains in a single layer. Allow them to soak in salted ice water in a bowl.

Allow to cook leaving for a minute or two, or until a golden crust forms on the plantain.

Flip over and fry for 2 minutes. Remove with slotted spoon and place on plate lined with paper towels to drain excess oil.

Lemon Chiffon Cake! ooh LaLa

The lemon chiffon cake recipe comes straight from Martha Stewart herself! Let me tell you it is light it is airy, it is beautiful it is ::Sigh:: heaven! A perfect perfect cake on a summer day or to welcome spring or for anything. I have to say, naturally I'm inclined to choose the chocolate cake but this has one my heart over!

Lemon Chiffon Cake - from Martha Stewart Living

3/4 cup cake flour

1/4 tsp baking soda
1/4 tsp salt
3/4 cup plus 1 tbsp sugar, divided
3 large eggs, separated, room temperature
1/4 cup vegetable oil
1 tbsp lemon juice
2 tbsp grated lemon zest (about 4 lemons)
1/2 tsp vanilla extract
1/3 cup water
1/4 tsp cream of tartar

Preheat your oven to 325 degrees

1. In a medium bowl sift together the flour, baking soda, salt, and 3/4 cup sugar. Set aside.

2. In a large bowl, whisk together the three egg yolks, oil, lemon juice, lemon zest, vanilla, and water.

3.Stir in the dry ingredients.

4. In an electric mixer, beat the three egg whites on medium speed until foamy. Add the cream of tartar and beat on high until soft peaks form, 1-2 minutes. Gradually add the tablespoon of sugar, beating on high for 3 minutes or until stiff peaks form.

5. Stir 1/3 of the egg white mixture into the batter, then use a rubber spatula to gently fold the remaining 2/3 into the batter. Pour into an ungreased 7″ tube pan and smooth the top with the spatula.

I used a 9x13 pan or you can use two 9 inch pans, I wanted my layers thin, so I could stack them.
If you choose to double the recipe use a 10 inch tube pan and bake longer.
6. Bake 45 minutes or until a skewer poked into the cake comes out clean and the top is golden.

7. Cool the cake upside down.  Let cool to room temperature, and then run a knife between cake and pan and turn out onto a plate. Dust with powdered sugar and serve.

Oh excuse me! I just can't put my fork down!

LEMON CURD also from Martha Stewart Living
Ingredients

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Directions

1.Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.

2.Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Makes 2 cups
It is really a simple recipe!

KFC coleslaw...mmm good

Last summer I went home for my nephew's graduation party! The Eaton family never disappoints when they have get together, parties or gatherings! The food is always plentiful and top notch! My blog should actually be called the EATON FAMILY recipes because this is where the majority of my recipes come from! My sister, Jennifer is a wonderful mom, cook and baker! Yes, she does it all and does it well! I secretly envy her. It's ok because she doesn't blog. If she did she would put me to shame.

This recipe was taken from here. It had 275 reviews and was given 5 stars! It is a definite keeper if you love slaw! Eat it plain, serve it with chicken, bbq or on top of a hot dog. Anywhere you serve it, one thing is for sure it will be GONE!

KFC Coleslaw
If you want to take an easy way out! you can buy the pre mixed slaw packages and then just pulse them slightly in your food processor! Huge time saver!
Prep time 15 minutes, total time 15 minutes! The longer you allow to set up the better it becomes!

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrott

2 tablespoons minced onions

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonaise

1/4 cup buttermilk

 1 1/2 tablespoons white vinegar

To have the right consistency you need to make sure that your cabbage and carrots are finely diced.

A food processor will come in handy. Be careful not to over process! Do it until it looks good to you.

In a large bowl you will add slaw and your minced onions together

 Using regular blade on food processor process remaining ingredients until smooth and then pour over your slaw mixture! mmm mmm good!.

  Cover and place into fridge. It will be best to marinate and sit a few hours to over night.

Ground Hog pancakes

To Go with our ground hog hot chocolate! We had to have ground hog pancakes and I again, I bow to Gourmet Mom on-the-Go!
I have to admit hers came out cuter but what my kids don't know won't hurt them! I'm a firm believer of that, policy especially when it comes to food related things! Who says you have to tell them that the brownies they love so much are filled with yummy delicious pureed vegetables! NOT ME! Mums the word! The ingredients needed:

GROUND HOG PANCAKES
Pancake batter
green food coloring
donut holes
mini mm's ( you will use these for eyes and nose) I did not use them. You may omit
mini marshmellows
peanut butter or butterscotch chocolate chips
and half an apple for each pancake you make.

A few of the ingredients! Go ahead and assemble the faces of the ground hog and
slice your apples in half! The apple helps to make the mound of the pancake.
Make your pancake batter according to directions and add green food coloring until it
is the color to your liking!

Assemble ground hog head

Take your donut hole and place your butterscotch or peanut butter chip on both sides of the hole.
These will form the ears. I used melted chocolate and dotted my eyes with a toothpick
and then I used red gel to make the nose! Gourmet mom's pancakes were cuter but like I said, use
what you have and your kids will still believe you are the bomb!

Place half an apple on bottom of plate. You could add peanut butter if you so desire.

Then place your pancake on top of the apple.

Cut a small hole out of the top of your pancake. I just dug a hole out. It looked more

realistic. Place your ground hog donut head in hole.

My little ground hog was so scared with what he saw that he dropped little ground hog
pellets all around his hole before he retreated back in!

Such a cute and adorable breakfast! Can't wait for the rest of the day! and once again, thank you
Gourmet mom on-the-go

Ground Hog Hot Chocolate

You all know how I absolutely adore celebrating any holiday possible! When I came across this I just knew I would add these to our day! You can even end the day with playing wack a mole!
These are absolutely the cutest things to have waiting for your children at all ages! An unexpected surprise was they slowly began to sink back into their hole as the hot chocolate melted them! It lended for squeels of delight!
I have to thank this fabulous woman! I love her sight and go there for many holiday ideas! (I can think up a few of my own occassionally).
For in detail pictures and directions please click GOURMET MOM. but, I am absolutely sure you will want to bookmark her and sign up to have her wonderful ideas sent straight to your email! I did! So, here's the main link.
Now, let me share, what you will need:
Ground Hog Hot Chocolate
Hot cocoa, mug and saucer
chocolate wafer cookies. ( I got mine at walmart and used their thin mint double fudge)
mini marshmellows (I cut the mini in half and then halved the half)
chocolate quik melts (choc chips won't be strong enough to hold your ground hog to the cup)
green sprinkle sugar
I used heart candies for the nose. You could use anything red.
Pictures should be self explanatory

He is absolutely adorable!

To make the face! I took one chocolate mint double fudge wafer and

used quik melt to stick two chocolate chips to the top to make ears.

I then took a mini marshmellow and cut that in half and then cut the half

in half again! Making 4 eyes total! I took two marshmellows and glued

them using chocolate to the wafer cookie and then used a tooth pick with

some melted chocolate and made eye balls on my marshmellows.

Be sure to use some of that melted chocolate to draw his shadow on the saucer.

Next for the nose and mouth. I couldn't find those adorable sprinkles that

Gourmet mom used so I just went to the cake aisle and improvised. You do

the same. Other suggestions could be red hots, sprinkles or even making your own

with a small heart cookie cutter and a fruit roll up.

I didn't think my ground hog stood up tall enough so I chose to glue my ground

hog head to another wafer making his body. I then used the quik melt and put it

onto the wafer and placed him to the inside rim!

With the whipped cream spray a generous amount, a huge mound right

behind your ground hog and sprinkle with green sugar! Also be sure to

sprinkle some green sugar on your saucer! VOILA, he is done!

OH no, there goes our ground hog! He is going back into his hole! This

year he didn't see his shadow! So, I just turned the saucer around.

bye bye Phil.

My daughter chose to save him with her spoon! I let mine rest

peacefully back in his hole and it flavored my cocoa very nicely!

Lemon Loaf

It's rare for me to find a recipe where I don't make some changes. When you have a family with a sensitive digestive system and and a picky palette- you learn to make adjustments. The recipe for this lemon loaf was no exception, except the original recipe I found to be too dry and not moist enough.

After baking a few loaves and not satisfied with the result- I came up with this recipe that I was very happy with.

Ingredients:
-2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs, room temp
- 1 cup sugar
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 ½ teaspoon lemon extract
- 1/3 cup lemon juice
- ½ cup oil
- ½ cup sour cream
ICING
- 1 cup powdered sugar
- 1 tablespoon powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon lemon extract

1. Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.
6. Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.
7. When loaf is cooled, remove from pan and frost top with icing. When icing has set, slice loaf into slices (should get about 8 good slices).

Cooks Note: For a zestier lemon taste, grind about 1 to 2 tsp of lemon peel. If you want a thick layer of icing, wait about every 5-10 minutes before you put another layer of icing until you get the desired thickness. RM likes his icing very thick, but I got tired after 3 layers. The picture below is how the icing looks with only 3 layers of icing, the icing is very thin which is why you want to keep layering the icing.

This is another family favorite except for Moe- he's allergic to lemons!

Yummy Crumb Cake

Every Sunday, I try to have something sweet ready for my family to eat after church. We're so famished, that usually what we're craving for is desserts- we have it before our main meal, AND after we eat our main meal. It's a Sunday tradition!

Last Sunday, I made Crumb Cake-my first time making it. I found a recipe, that seemed easy, but the measurements were wrong! After doing some tweaking with the measurements, came up with this recipe:

Ingredients:
Prep Time: 20 minutes
Cook Time: 35 minutes

2 cups flour
1/2 c firmly packed brown sugar
1/2 c granulated sugar
2 tablespoons cinnamon
2 sticks cold butter, cut into chunks (1 cup)
2 packages (18 1/4 ounces each) white cake mix
2 eggs
2 c sour cream
1 stick butter, melted
2 tsp pure vanilla extract

Directions:
1. Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.

3. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.

4. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.

Cook's Note: When I sprinkled the crumb toppings on the cake, I firmly pressed the toppings with a spatula because when I eat a crumb cake- I don't like it when the toppings start to crumble when you're eating it.

However, when you don't press the toppings, it looks better, like the picture above. And when you press the toppings, it looks like the cake I made below-whichever way you make it, the results are the same- it will still end up being a very delicious crumb cake!

H.K.

Easy Noodle and Spinach Casserole

When I try out a new recipe, I have a few criteria that the recipe has to meet. Here they are:

- easy to follow
- not too much prep time
- ingredients that can be found in any store
- re-use ingredients for other recipes

And this recipe met all the criteria.

My son is the "King of picky eaters" and enjoyed this casserole, so if you have kids that are picky eaters- they will LOVE this casserole! Don't be intimidated if the casserole pictured above looks a lot - I always double the ingredients since I like to have lots of left overs and a teenage son that often invites his friends over for dinners.

Ingredients:
1 (8 oz.) pkg wide egg noodles
1-1/2 lb. ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz.) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz. package frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1-1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
1-1/2 cups shredded Parmesan cheese

Directions:

Cook noodles according to packaged directions; drain and set aside.

Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.

Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13 x 9 inch pan. Cover with meat sauce, top with Parmesan cheese and bake at 350°F for 30 minutes.

Cooks Note: I didn't have grated Parmesan cheese to put on top of the casserole and used mozzarella cheese instead, it was still good. Recipe taken from mormonchic.com

Enjoy!

H.K.

Red Velvet Cupcakes

Mother Goose asked me if I could share this recipe and I was excited and flattered to do it, especially since it's about cupcakes- one of my favorite desserts.

Cupcakes are fun to eat and especially fun to make. They just look so darn scrumptious! Whenever there is a holiday or special event, I'm always thinking "what kind of cupcake can I make to fit this occasion?"

Since it was Valentine's Day, I knew that the perfect cupcake to make for V-day were Red Velvet cupcakes. I found an easy recipe from Paula Deen that did not take long to make. Here's the recipe:
Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil (1 cup is fine too)
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (I used only 1 tbs, but for a deeper red use 2tbs)
  
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: I filled the frosting into a sandwich size zip lock bag and snipped a small hole in the bottom corner of the bag. Squeeze the frosting from out of the hole and you can create big swirls of frosting on the cupcake or you can just use a butter knife. Garnish cupcakes with any type of toppings.

Enjoy!

H.K.

Featured Guest blogger, H.K.

I have been neglecting my food blog as well as neglecting my family with tasty treats. Oh, we are eating. But the concoctions I have been making are edible they just aren't great! I am trying to be cook whatever we have in the freezer and pantry on limited kitchen supplies. I have been packing up our house for the past month because we are moving to Missouri.

My first featured guest blogger has graciously accepted my plea and will be sharing a yummy for us all. When I saw and heard of the recipe the button on my pants popped because I adore red velvet.

H.K. is a talented and witty blogger. I always enjoy reading her blog and getting to know her through her writings. Please click here, and find out more about her and her Renassance Man.
Many thanks!

GUEST BLOGGER, let it be YOU!

If anyone would like to be a guest recipe blogger for a day, a week or the month of March please email at flyinhawaiian@bellsouth.net I will be packing and travelling and will not be able to share some wonderful recipes, until I settle into my new kitchen. (I'm praying I get a gas stove in this kitchen, but the outcome looks pretty bleak! I look forward to seeing some wonderful shares here.

Thanks, MG

SMORE Cupcakes!

I have been on a kick of graham crackers and melted chocolate with marshmellows. The recipe of s'more cookie bars was good but this hit the spot completely! HOLY YUM!! The gooey marshmellow and the decadent chocolate that bursts into your mouth when bitten into along with the slightly charred taste of the seven minute frosting had my eyes rolling to the back of my head. I re-iterate, HOLY YUM!

Graham cracker cupcake batter. Batter recipe that I decided on was taken from
Vanilla Garlic.

Makes 36 cupcakes / 350 F oven
This is the recipe doubled. You may cut in half if you need less.
What You’ll Need...
1 cup of butter, room temperature
2 cup of sugar
6 eggs, room temperature
2 cup of milk
2 cup of flour
3 cups of graham cracker crumbs
2 teaspoons of baking soda
2 teaspoons of baking powder
1/4 teaspoon of salt

What You’ll Do...
1) Beat the butter for about 30 seconds until well creamed.
Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
2) Add the eggs, one at a time,
being sure to beat for 30 seconds for each egg.
3) Place graham crackers in a food processor or in a plastic bag and crush into small crumbs and powder. (We put them in a blender)
4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean. Batter will be thick.
The recipe found and taken from here.
Once cooled scoop out a small amount of the center. I used 1/4 of a tsp measuring spoon and scooped out the center.


FILLING
1 12oz bag of semi sweet chocolate chips.
1/2 cup milk
1/4 cup hershey syrup
I knew I didn't want to just put a hershey bar or kiss in the center because I wanted the chocolate to always remain in a slightly liquid state. So, I googled choclate ganache and then just made up my own concoction.

Place contents in pot and heat until melted. Fill cupcake center with chocolate filling. (my opinion is the more the better)

FROSTING

Seven Minute frosting. (The perfect billowy marshmellow taste)

1 cup plus 2 tablespoons sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon pure vanilla extract

In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of simmering water and mix with hand held electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Remove from heat and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
Use a blow torch to lightly burn the edges to give that perfect campfire toasted taste. I love charred marshmellows so I left mine over the fire just a bit longer.
We did not have a torch. So, I used my gas stove. I inverted each cupcake held with metal tongs over my gas burner and lightly toasted the edges and top of the cupcake.
PERFECTO!!