Sunday, March 18, 2012

Treats of Spring

Everywhere the Bradford Pears speak Spring...

You must try these 'Smore Mini Bites from Giada ---  with or without the spring bonfires!


  • 1 stick unsalted butter, at room temperature
  • 1 1/4 cups mini chocolate chips
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 cup mini marshmallows
  • 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
  • Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups


Cook's Note: Quinoa flour is available at health food stores.
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

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