This post was originally published on October 15, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a comforting fall treat!

Apple Spice Cupcakes

Let’s talk about cupcakes. We are continuing with our apple theme of the week after these caramelized apples with goat cheese crescents from Monday. I present to you the best cupcakes you will have this fall!

The post Spiced Apple Cupcakes with Maple Marshmallow Frosting appeared first on A Classic Twist.

There is nothing better than a warm mug of hot chocolate on a cold winter day. Except maybe a warm mug of hot chocolate topped with homemade marshmallows! I love making my own marshmallows because you can customize the flavors.

Some of my favorites are these Cardamom Marshmallows and these Honey Lavender Marshmallows! You can even cut them into fun shapes using cookie cutters! 

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The post Peppermint Marshmallows appeared first on A Classic Twist.

Happy Friday friends! I hope you are excited for another fall weekend. We are on the road this weekend visiting some friends and I am excited to catch up with girlfriends I haven’t seen in months. We have a big reunion meal planned, almost like a Friendsgiving and I will be bringing this sweet potato pie recipe with me. It’s a Thanksgiving classic that is always a must on our table and is perfect for a Friendsgiving dinner. It’s also a great one to make a day or two before the big day to lessen the burden. 

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After we ate the last of these s’mores cookie bars last week, I was craving some more s’mores!! Summer is still here and all this back-to-school talk is NOT going to make me not enjoy the last 6 weeks of this season. So I whipped up some S’mores chocolate chip cookies for more s’mores in our lives. You will thank me when you take a bite into these warm and gooey cookies.

They are just as easy to whip up too. Just 20 minutes prep, another 30 minutes to chill and you have yourself some summer camping cookies to enjoy!

The cookie dough incorporates graham cracker crumbs, mini marshmallows and chocolate chips. Every thing your s’mores should have is in this cookie.

I recommend eating this fresh and warm from the oven as the ooey-gooey center of melted marshmallow and chocolate is at the best. Share with a few friends and savor the rest of the summer days.

If you are still looking for that MUST summer recipe, these s’mores chocolate chip cookies are for you. They can even be a great snack for after school when the sun is still out and the kids are playing outside. Win win!

Enjoy the rest of your summer friends!

Print

Yield: ~2 dozen cookies

S'mores Chocolate Chip Cookie

These S'mores Chocolate Chip Cookies are ooey-gooey perfection with a graham cracker cookie base filled with chocolate chips and mini marshmallows.

Prep Time 20 minutes

Cook Time 12 minutes

Ingredients

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• ½ cup (1 stick) unsalted butter, room temperature
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1 cup mini marshmallows
• 1 cup chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line two cookie sheets with parchment and set aside.
• In the bowl of an electric mixer, cream together the butter and sugar until well combined, about 3 minutes on medium speed. Add egg and vanilla extract and beat until combined.
• Reduce speed to low and stir in flour, graham cracker crumbs and baking powder until just combined.
• Stir in the mini marshmallows and chocolate chips.
• Chill dough for at least 30 minutes up to 2 hours.
• When ready to bake, scoop one tablespoon doughs and set 2-inches apart onto the prepared sheet.
• Bake cookies for 10-12 minutes until golden brown on the edges. They will still be soft in the middle.
• Let cookies cool on sheet for two minutes before transferring to a cooling rack.
• Enjoy cookies immediately.
• Store leftovers in an airtight container at room temperature.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Hi friends!! I am bringing you an exciting new recipe today…or what I think is exciting. These honey lavender marshmallows were a creation in my kitchen on accident as I was testing a recipe for espresso marshmallows.

See to make marshmallows you start cooking sugar, corn syrup and water to 240 degrees (or there about) before whipping that up until stiff peaks form. I didn’t have corn syrup and it was 10pm at night, I was not about to go out to get it. But I was also not about to stop the process. So I researched substitutes and it turns out you can use honey. Several websites suggested using honey but I was not feeling it with the chocolate + espresso I had in mind. And a light bulb went off…just make honey lavender marshmallows as we all know honey + lavender is a proven flavor combo (hello honey lavender macarons!!). And the rest was history!!

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Let’s talk about Thanksgiving leftovers, shall we? Yes, I know the big day is not even here yet, but it’s right around the corner, and as tradition calls, everyone overcooks, and it makes sense to start my Thanksgiving recipe sharing with leftovers in mind. There will be lots of leftover food that must be creatively repurposed. We will be knees deep with food from turkey breasts to cranberry sauce to pumpkin puree.

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