To Die For Blueberry Muffins

Recipe from: AllRecipes.com- http://allrecipes.com/recipe/to-die-for-blueberry-muffins/detail.aspx

Ingredients

• 1 1/2 cups all-purpose flour 
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1/2 tsp vanilla
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Add vanilla. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Notes:

~I used frozen blueberries, which I de-thawed before mixing in (I didn't de-thaw them so much that there was tons of liquid after).

~I used a different crumb topping, based off of reviews:

"try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture."

I halved this, and still had A TON.  I am just saving it for now, for next time I make muffins of banana bread of something.

S'more Bars

A pro pic:: Our pic.  You get the idea.

Notes: 
1.) 5 regular Hershey's milk chocolate bars = 215 grams of chocolate
2.) When you have to spread the fluff onto the chocolate, use a metal spoon dipped in cold water.  It is MUCH easier.
3.) It may be easier to flatten the top layer of dough, and then placing on top of the fluff.  Or roll it, cut into strips, and lay on top.

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
215 grams chocolate, chopped
2 cups marshmallow fluff (half of a 16-oz container)

Preheat oven to 350F.  Great an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light.  Beat in egg and vanilla.  In a small bowl, which together flour, graham cracker crumbs, baking powder, and salt.  Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of the dough in an even layer on the bottom of the prepared pan.  Sprinkle the chocolate over the dough, no more than 1/4 inch thick.  Spread chocolate with marshmallow fluff.

Place the remaining dough in a single layer on the top of the fluff.  See notes for tips on the best way of doing this.

Bake for 30-35 minutes, until lightly golden.  Cool completely before cutting into bars.

Found this... makes enough to fit a 13x9 dish... just in cash you need more.  All directions and cooking temp/time are the same.

3/4 cup of butter (1 1/2 sticks) room temperature

1/2 cup brown sugar

1 cup sugar*

2 large eggs*

2 tsp vanilla extract

2 2/3 cup all purpose flour

2 cups graham cracker crumbs*

2 tsp baking powder

1/2 tsp salt

3 giant sized milk chocolate bars (I used Hershey’s)

1 7.5 oz jar of marshmallow fluff (or more if you want a thicker layer of marshmallow)

*Healthy Swaps: I used 3/4 cup of sugar as opposed to 1 full cup, egg whites instead of whole eggs (2 egg whites per egg called for), and I crushed Low Fat graham crackers for my graham cracker crumbs.

Cookies n' Cream Cupcakes

Ingredients:

18 chocolate sandwich cookies (I used more, 25-30ish plus cookies I put on top)

1 pkg white cake mix w/ pudding

1 cup water

1/2 cup vegetable oil

3 large eggs

2 cups heavy whipping cream

sugar or powdered sugar (not included in original recipe, but I added it)

Directions:

1. Place chocolate sandwich cookies in food processor and process until you have crumbs. You should have 2 1/4 cups crumbs. If not, process more cookies until you have correct amount. Set aside.

2. Place a rack in the center of the oven and preheat the over to 350. Grease cupcake tins or line with cupcake liners.

3. Place cake mix, water, oil, and eggs in large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of bowl with spatula, Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look well combined. Fold in 1 cup of cookie crumbs until well distributed. Divide batter evenly (you'll probably get 20-24 cupcakes).

4. Place a clean, large mixing bowl and clean electric mixer beaters in fridge while cupcakes bake.

5. Bake cupcakes until they spring back when lightly pressed with your finger, 18-22 minutes. Remove tins from oven and allow to cool for 10 minutes. Remove cupcakes from tin and cool completely before frosting, at least 30 minutes.

6. Prepare whipped cream: Remove chilled bowl and beaters from fridge. Pour cream into bowl (I added a few heaping tablespoons of powdered sugar; add sugar to taste if you like) and beat with electric mixer on high speed until forms stiff peaks, 2 1/2 to 3 1/2 minutes. Gently fold in 1 cup of remaining cookie crumbs, distributing them well. Chill whipped cream until cupcakes have cooked completely.

7. Frost cupcakes. Sprinkle cupcakes with any extra cookie crumbs.