Individual S’more Cups

One of the best things about summer is s’mores. Gooey marshmallow and oozing chocolate on a graham cracker tastes amazing. Unfortunately, where I live there is often a fire ban during the summer, So I don’t get to make s’mores very often. Therefore I have a quick and easy way to make s’mores using an oven! This is one of my favourite quick snacks since I usually have all of the ingredients on hand._IMG_5875I used graham cracker crumbs because I almost always have some for making cheesecake bases (I make a lot of cheesecakes). If you’d like, you can use whole graham crackers instead.

The perfect snack!

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Click here for the PDF version.


Veronica’s Individual S’more Cups

Ingredients:

For each s’more cup:

1 1/2 tsp Butter
1/4 cup Graham Cracker Crumbs
Chocolate (I used milk chocolate)
Marshmallows

Note: How much chocolate and marshmallow you use is up to you

Directions:

Place the butter in a ramekin and put it in an oven set to broil.

Once the butter is melted, stir in the graham cracker crumbs and press into the bottom of the ramekin. Add the chocolate on top, cover the ramekin with tin foil and place it back in the oven until the chocolate is melted. It should take about 5 to 10 minutes for the chocolate to melt, but stir it gently every few minutes.

Remove the tin foil and place some marshmallows on top. If you don’t want as many marshmallows, cut them in half and put them on top so they cover all of the chocolate. Put the ramekin back in the oven until the marshmallow are brown. Keep an eye on it so the marshmallows don’t burn!

Enjoy your delicious s’more cup! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

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Chocolate Peanut Butter Cheesecake

I love cheesecake! It is the perfect combination: rich, creamy, and oh-so-smooth. I also love chocolate and peanut butter together, so… chocolate peanut butter cheesecake! This recipe is so delicious. Layered peanut butter and milk chocolate cheesecake on an oreo crumb crust, with chocolate ganache to boot. Yum! Read on for the recipe, or watch the video below on how to make it.

OK, so less of the talking, more pictures, right? Well, here you go…

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Click here for the PDF version.


Veronica’s Peanut Butter Chocolate Cheesecake

Ingredients:

For the Base:

2 cups Oreo Crumbs
1/4 cup Butter

For the Cheesecake:

3 blocks Cream Cheese
3/4 cup Sugar
1/4 tsp Salt
3/4 cup Sour Cream
1 tsp Vanilla
3 Eggs
3/4 cup Peanut Butter
2 tbsp Heavy Cream
1 cup Milk Chocolate

For the Chocolate Ganache:

1/4 cup Heavy Cream
1/2 cup Milk Chocolate

Directions:

Preheat your oven to 325° F. Line the base of a 9 inch springform pan (if needed).

For the Base:

Melt the butter, stir in the oreo crumbs. Press into base of your springform pan.

For the Cheesecake:

Beat the cream cheese, sugar and salt until combined. Beat in the sour cream and vanilla, then the eggs one at a time. Pour 1/3 of the mixture into a separate bowl.

Heat up the heavy cream in the microwave until small bubbles start to form (30 – 45 seconds). Pour the hot cream over the chocolate and stir until melted. If the chocolate is not all melted, microwave for 10 seconds at a time, stirring well in between until chocolate is fully melted. Stir the chocolate mixture into the third that you set aside earlier.

Stir peanut butter into the remaining two-thirds of the mixture.

Pour the peanut butter mixture into your pan over the base. Pour the chocolate mixture into your pan over the peanut butter mixture.

Bake in your preheated oven for 1 hour, then turn off the oven, open it a crack and leave the cheesecake in for another hour. Refrigerate for 4 hours or overnight. Run a knife around the edge to loosen the cheesecake and move it from the pan to your serving dish.

For the Ganache:

Microwave the heavy cream until small bubbles form (30 – 45 seconds). Add the chocolate and stir until smooth. If the chocolate is not fully melted, microwave for 10 seconds then stir and repeat until chocolate is completely melted. Let cool to room temperature. Pour it over the cheesecake.


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤