Cookin’ with Rural Revolution…S’mores Cupcakes

My oldest daughter is a big fan of and decided to use one of her recipes for a cupcake baking contest at her school.  She was excited to be a judge for the other 2 grade levels and got try over 40 different kinds of cupcakes! Unfortunately, this recipe didn’t win for her grade level, but happy to say that a recipe with BACON did, lol. Anyway, this is a really delicious recipe that she got here:


I didn’t get pictures before this point, as I was at work and forgot to ask for pictures.  Memory’s shot.


I can. not. believe. that I didn’t get a picture of the ganache (this may or may not have been because I was too busy trying it) !!  But at this point, you spoon over the ganache and add marshmallows and torch with a (kitchen) torch. Bakerella used 1 large marshmallow and didn’t torch it.




S’more Cupcakes (straight from

1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

(we used mini marshmallows on top)

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.





{Bacon} Sweets for your Sweet – Cookin’ with Rural Revolution – Bacon Toffee Bark


1 package of bacon

1.5 sticks real butter

3/4 cup brown sugar

1.5 packages of semi-sweet chocolate chips

sea salt

Preheat oven to 350 degrees. Line cookie sheet with parchment or foil.  Add an even layer of pre-cooked bacon (you can cook it or buy pre-cooked) that’s been torn into bite sized pieces (the crispier, the better).


Melt butter and then add brown sugar in a pan. Let boil for about 5 minutes while stirring continuously. Be careful not to let it burn.

When it’s “fluffy-ish”, it’s done.


Pour toffee mixture over pan of bacon.


Pop in the oven for 5 minutes.  Take out of the oven and add a bag and a half of chocolate chips.


Pop in the oven for 5 more minutes.


Take out of the oven and spread chocolate chips over entire pan.


Add a generous amount of sea salt.


Place in freezer for 30 minutes, take out and  break into small pieces with a butter knife.


Perfect for gift-giving for Valentine’s Day or any other holiday because, who doesn’t love sweet and salty…and bacon?!







The Chicken Chick

Cookin’ with Rural Revolution – Chicken Enchilada Soup

The weather here in Virginia goes from 15 to 75 to 30 all within a few days…a lil’ crazy.  Here’s a good soup recipe for one of those chilly, sit by the fireplace with a blanket and a good book kind of nights:Image

Chicken Enchilada Soup

2 cans of chicken broth

2 cans cream of chicken soup

1 cup picante sauce

1 can Rotel

1 tsp. chili powder

1/2 tsp. cumin

1 cup sour cream

1 tsp chopped garlic

3 cups cooked shredded chicken

2 cans northern beans with juice

Mix together and cook (it’s especially easy in a crockpot).

Garnish with sour cream, shredded cheese, and guacamole flavored tortilla chips

Cookin’ with Rural Revolution – Pumpkin Spice Muffins

Looking for an easy peasy FALL recipe ? How about Pumpkin Spice Muffins! This recipe is quick, easy and a hit with the whole fam.

Ingredients :

a box of Spice Cake Mix

one 15oz. can of Pumpkin

1 cup of water

1 1/2 cups of chocolate chips

a splash of vanilla ( or as my grandmother use to say a tidge of vanilla )

Mix it all together and place in your muffin pan. Cook at 425 degrees for 25-30 minutes. Wa-lah your done – It doesn’t get much easier than that!
Recipe makes about 24 regular size muffins
I’ve used this as a teacher’s gift many times, just stick them in a cute little basket; and with Thanksgiving just around the corner this might be a great way to say,  “Thanks!”

~ Enjoy ~
Amy : )

Cookin’ with Rural Revolution – Lemon Cream Cupcakes (that look like fried eggs)

Our 4-H spokesgirl made these for a cupcake bake-off competition at a chicken show and won 3rd place…these are the moistest cupcakes ever!

Lemon Cream Cupcakes

Makes 20

1 1/4 cup all-purpose flour

1 Tbs. finely grated lemon zest, plus 1 Tbs. lemon juice from 1 lemon

1/4 tsp. baking powder

3/4 tsp. coarse salt

1 3/4 stick unsalted butter, room temperature

1 1/2 cups granulated sugar

4 oz. cream cheese, room temperature

4 large eggs, room temperature

1/2 tsp. vanilla extract

Confectioner’s sugar for dusting

Lemon Pie Filling

Preheat oven to 325 degrees. Line standard muffin tins with paper liners.  Whisk together flour, zest, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature. To finish, dust cupcakes with confectioners’ sugar.  Fill a pastry bag fitted with a coupler and a medium round tip with pie filling.  Insert tip into top of each cupcake, and squeeze some filling below top to fill the inside, then lift the tip and squeeze more filling in a pool on top.  Filled cupcakes should be refrigerated.

We blog hopped this post on over to:

The Chicken Chick

Cookin’ with Rural Revolution – End of Summer Watermelon Gazpacho

We don’t know about where you are, but we know that here in Virginia it’s still as hot as a firecracker on the Fourth of July! We were given this recipe by a friend recently and Carmen tried it and thought it was definitely blog-worthy, especially since it still feels like summer and this is the perfect hot weather soup!


                                                                            2 cups chopped ripe red tomatoes

                                                                            1 small jalapeno, ribbed and seeds removed, coarsely chopped

                                                                            5 cups cubed fresh watermelon, divided

                                                                            1 tablespoon sherry wine vinegar

                                                                            1/4 cup extra virgin olive oil

                                                                             2 tablespoons minced red onion

                                                                             1 small cucumber peeled, seeded, and finely chopped

                                                                             2 tablespoons minced cilantro, plus more for garnish

                                                                              kosher salt and fresh ground black pepper

                                                                              1/4 cup crumbled feta cheese

                                                                              Puree tomatoes, jalapeno, and 4 cups watermelon.

                                                                              Pour in sherry wine vinegar and olive oil; pulse.

                                                                              Add onion, cucumber, cilantro, salt, and pepper; puree.

                                                                              Pour into chilled bowls and sprinkle with feta, cilantro,

                                                                              and remaining watermelon cubes.

                                                                              Enjoy with a spoon or with tortilla chips!