Friday Baking with NotQuiteJuneCleaver Week Two

Good morning!  As you know I had one heck of a week!  So I didnt get the cake made before today but yesterday Rachel and I made Mama’s Fried Pies! I will make the cake tomorrow for our Mother’s Day/Rachel’s Belated Birthday Party.  Until then here are my pictures of the pies.  And if you will bear with me I will also post challenge #2. Tomorrow I will announce the winner of this week’s prize – the chances of winning are pretty good for someone because I don’t have everyone’s entry!  So leave me a link people so I can add your name! Okay…Mama’s Fried Pies.  We made strawberry filled pies.  Using frozen strawberries we had put up a few weeks back. And bite size.  Next time I think we will make them a bit bigger as they were kind of hard to fill and seal this small.  Other than that they were easy and YUMMY!



Leave me a message today so I can add your name to the jar for this first week’s prize!  Do I sound like a broken record??? Well just do it already!

Now for this week’s challenge:

S’more Cupcakes!

smorecupcakesThese are the Rachel’s beautiful cupcakes!  She is the expert on these but I will post the recipe and she can elaborate on the instructions later if you need more info.  Same rules apply this week.  Make ’em, take pictures of ’em, blog about ’em, leave me a link about ’em and I will add your name to the jar for next Saturday’s drawing. Oh, and other like to look too!

Rachel found this recipe at  How to Eat a Cupcake and it’s funny when I went there to get the recipe, I see she has a recipe for Challah up…that was my first choice for this week’s challenge!  Maybe soon.  I loves me some Challah…and then French Toast made from leftover…but that’s for another week.  On to cupcakes!

Makes 16-18 regular cupcakes


  • 1/2 cup all-purpose flour
  • 1 1/2 cups finely crushed graham crackers (about 20 grahams)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup milk chocolate, chopped (Rachel used milk chocolate chips)
  • 7 Minute Frosting

1. Preheat oven to 350°F.

2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.

3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.

4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

5. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs or decorate as desired (see photo for Rachel’s version)

The original recipe calls for Swiss Meringue ( recipe is available at the link for the original recipe but Rachel used 7 Minute Frosting)

7 Minute Frosting

* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

P.S. Thanks Gesikah for reminding me about the browning of the frosting.  Rachel used the culinary torch.  I suppose it could be done under the broiler VERY VERY briefly…but wouldnt recommend it ’cause you might have a blaze with the paper cupcake cups!  Ummm…might have to forego browning if you don’t have a torch and just sprinkle with crumbs.  Sad to say.   Let me ponder this…if anyone has any suggestions let me know.  You could just all go out and buy a culinary torch. 😉  We have really enjoyed having one.

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Wow, those look awesome (photo is great too!).

The only thing you might want to add is how to go about browning the frosting.

Rachel’s cupcakes look fabulous! Well done and Happy Birthday!


Just finished my pies. Not sure if it’s too late or not, but thought I woud try! Thanks!

Sorry, I just realized that I put my entry under the wrong post. Please don’t hold it against me! 🙂


Please enter me in the drawing..started a new job this week and am a little behind!


All that looks SO yummy!


the pies look so yummy and bite size just right!
The cupcakes look delicious too hope it was a happy birthday.


I love the look of those pies!! I’ll have to try peaches or something since I’m allergic to strawberries, I’ll let you know how it goes.

When I was a girl my mom would make these with cannes biscuit dough, they were quick & yummy too!!


I meant CANNED biscuits of course. 🙂

[…] O’Hare, Mick Preston, Elizabeth Muccari, Robin created an interesting post today on Friday Baking with NotQuiteJuneCleaver Week TwoHere’s a short outline3/4 cup milk … 1 cup milk chocolate, chopped (Rachel used milk chocolate chips) 7 Minute Frosting … 1. Preheat oven to 350°F. […]

[…] Hope you all had a lovely weekend.  And don’t forget to check out the baking challenge for this week! […]