S'more Cupcakes and Slow Cooker Fajitas

One might be thinking. Isn't SB diabetic? Doesn't the number of sweets that she bake seem quite excessive? Is this how she became diabetic? How can she eat this stuff? Have no fear fellow bloggers! I am an insulin dependent diabetic which means that I inherited the tendency to get an autoimmune disease which meant I had a chance of becoming diabetic. Its like a one in a million chance..go me! My diabetes which developed at age 13 (really 12, but wasn't diagnosed until 13) would have manifested itself regardless of my sugar intake. Unlike type 2 diabetics whose pancreases produce bad insulin or not enough to cover their carbohydrates, my pancreas produces no insulin (its a dud). And luckily for me, since I do have an insulin pump, I am able to eat just like a normal person would (my sugar intake is still probably excessive for even a normal person), I just have to check my blood sugar, then give insulin according to what I eat. So please breathe a sigh of relief, then make these delightful cupcakes : )

I was watching Cupcake Wars Sunday night before I went to bed, so I dreamed of cupcakes. Then, Monday morning during my run, I recalled an article in my latest Real Simple magazine about using marshmallows instead of icing to ice cupcakes. These two thoughts came together to create S'more cupcakes!


Ingredients
Devil’s Food Cake mix
1 pkg large marshmallows
1 pkg graham crackers

Directions
1.In a gallon size Ziploc bag, crush up several graham crackers with a rolling pin. Line cupcake pans with liners, then put a small amount of graham cracker crumble in the bottom of each to cover the bottom with a thin layer. (I was thinking about combining the graham cracker crumbs with a small amount of butter, kind of like a pie crust, so that it will stick together and stick to the cupcake a little better next time..)
2. Make cupcakes according to directions on box of cake mix (or if you’re feeling really ambitious, make a chocolate cake mix from scratch), then pour into cupcake pans.
3. Bake according to the box. With three minutes left (or when the cupcakes are almost fully cooked), take the pans out and place a marshmallow on top of each cupcake.
4. Place the cupcakes back in the oven until marshmallows are melted, but still fluffy (mine took about 5 minutes).
5. Take cupcakes out of the oven. You will probably have to use a spatula/your fingers to stretch out the marshmallow to fully cover the top of the cupcake.
6. Have the remainder of the graham cracker pieces ready to sprinkle on top of the cupcakes almost immediately after taking them out of the oven. Let them cool and enjoy!

Slow Cooker Fajitas
from Taste of Home Comfort Food Diet Cookbook
*The next time that I make this, I will chop up the onion, peppers and cut the meat the night before. I woke up super late the morning that I made this and grew quite impatient while chopping : )
Ingredients
*1 each medium green, sweet red, and yellow pepper, cut into ½-inch strips
*1 sweet onion, cut into ½-inch strips
*2 pounds boneless beef sirloin steaks, cut into thin strips
*3/4 cup water
*2 Tbs red wine vinegar
*1 Tbs lime juice
*1 Tbs ground cumin
*1 tsp salt
*1/2 tsp garlic powder
*1/2 tsp pepper
*1/2 tsp cayenne pepper
*8 flour tortillas, warmed
Salsa, Cheese, Cilantro
Directions
1. Place the peppers and onion in crock pot. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender.
2.Using a slotted spoon, place about ¾ cup meat mixture down center of each tortilla. Then add cheese, salsa or whatever toppings you prefer.