Friday, August 12, 2016

Pina Colada Oatmeal Cookies

I am so loving these cookies.  I'm pretty sure that I haven't made cookies all summer long.  All summer!  Is that crazy?  It's a little crazy to me, because we seem to always have cookies in the house.  Always.  So here we are.  Cookies in the house.  And they are full of dried pineapple, and coconut chips, and coconut and rum flavor!!  And chewy delicious oatmeal!  I already want to make these cookies again.  And again.  In fact, I am already planning my next version, which includes caramel and honey roasted sunflower seeds. Adapted from this recipe.

Pina Colada Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1 Tablespoons molasses
3/4 cup all purpose flour
1 1/2 cups old fashioned oatmeal
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried pineapple
3/4 cup coconut chips (shredded coconut would probably work as well)

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until smooth.  Beat in the egg, coconut extract, rum extract, and molasses until light and fluffy.  Add the flour, oatmeal, cornstarch, baking soda, and salt, and beat on low speed until incorporated.  Stir in the dried pineapple and coconut chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving a bit of room between them to spread.  Bake the cookies in the preheated oven for 8-10 minutes, or until very lightly browned and set in the center.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 18 cookies.

Enjoy!  -Cardamommy

Sunday, August 7, 2016

Fudge M&M Ice Cream Pie

This recipe was chosen by popular demand at my house.  Whenever we have dinner guests (I always want to say guests for dinner...), I try to make a dessert that is a little bit nicer, fancier, bigger, badder, etc.  This lovely recipe was on my to bake list, and was agreed upon by all.  Which was nice, because there is usually a huge debate and negotiating involved.  I made a few changes, and a few oopses (because I was in a hurry...), and the end result was kind of ridiculous.  After I served it there was one piece left.  I totally called dibs.  Yes I did.  An Oreo cookie crust is topped with cake and sprinkle filled ice cream, then covered with a thick fudge sauce, M&Ms, sprinkles, and whipped cream.  Notes: I like to scoop the ice cream into the mixing bowl scoop by scoop, as I have found that it helps to mix the add ins more evenly.  Be sure that your fudge sauce is cool before pouring it over the ice cream, or it will melt and mix into the ice cream a bit.  Also, when you unmold the pie, the fudge sauce will be oozy, so be prepared for that.

Fudge M&M Ice Cream Pie

Fudge Sauce:
1 can (14 ounces) sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla

1 package (14 ounces) Oreo cookies
6 Tablespoons butter, melted

Ice Cream:
1/2 gallon Chocolate Chip Ice Cream, slightly softened (or use your favorite flavor)
4 frosted cupcakes, roughly crumbled (I used 2 vanilla and 2 chocolate)
1/3 cup sprinkles
1 cup M&Ms
Additional Sprinkles
Whipped Topping

For the fudge sauce, place the sweetened condensed milk in a microwaveable bowl and heat in the microwave for about 45-60 seconds, or until very warm.  Stir in the milk chocolate chips, semi sweet chips, and vanilla until completely melted and smooth.  Set aside to cool to while you prepare the pie.

Place the Oreo cookies in a food processor and process until you have fine crumbs.  Place the cookie crumbs in a bowl with the melted butter and stir until the crumbs are evenly moistened.  Press firmly into the bottom of a 9 inch springform pan.  Freeze while you prepare the ice cream layer.

Scoop the softened ice cream into a large bowl and add the roughly crumbled cupcakes and sprinkles.  Stir together quickly until evenly distributed, then transfer to the prepared crust and spread it evenly.  Freeze until firm, 30 minutes to 1 hour.

Remove pie from the freezer and pour the fudge sauce over the top and spread evenly.  Top with M&Ms, additional sprinkles, and whipped topping.  Freeze until firm, about 1 hour, or cover and freeze overnight.  When ready to serve, remove the sides of the springform and slice.  Makes about 12-16 servings.

Enjoy!  -Cardamommy

Friday, August 5, 2016

Strawberry Vanilla Bean Sherbet

My sister made this simple and delicious sherbet when she was here a couple of weeks ago.  I have made lots of home made ice cream, but never sherbet, and I was so impressed with how it turned out!  It was really delicious.  I was a little bit skeptical about the flavor of the vanilla bean coming through, but you could really taste the vanilla flavor with the strawberry.  And honestly? Not difficult at all to make. So you should.  Original recipe found here.

Strawberry Vanilla Bean Sherbet

4 cups chopped strawberries, fresh or frozen
1/2 cup granulated sugar
2 Tablespoons lemon juice
Pinch of salt
1 cup heavy cream
1 vanilla bean, halved and seeds scraped out

Place the strawberries, sugar, lemon juice, and pinch of salt in a food processor or blender and process until pureed.  Pour into a large bowl.

Place the whipping cream in a bowl and add the vanilla bean seeds.  Beat the whipping cream until soft peaks form.  Fold the whipped cream into the strawberry puree.  Chill for several hours, or until cold.

When you are ready to freeze the sherbet, pour the strawberry mixture into your ice cream maker and process according to the manufacturer's directions.  Transfer the sherbet to a freezer container and freeze until firm.  Makes about 1 1/2 quarts.

Enjoy!  -Cardamommy

Monday, August 1, 2016

Chocolate White Peanut Butter Cup Rice Krispies Treats

I have been planning on making these rice krispies treats for a really long time.  In fact, I bought the mini white peanut butter cups ages ago and they have just been sitting in my pantry.  Thinking about it, it is a little odd that they didn't disappear awhile ago.  My Hungry Puppies love rice krispies treats!  I love them because they are so fast and easy to make, and I don't have to bake anything!  Perfect win!

Chocolate White Peanut Butter Cup Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows
6 cups chocolate rice krispies treats
1 1/2 cups (8 ounces) Mini White Peanut Butter Cups
1/4 cup white chocolate chips
1/4 cup peanut butter chips

Grease a 9x13 baking dish.

Place the butter and marshmallows in a large microwave safe bowl and heat in 30 second intervals, stirring after each until melted and smooth.  Quickly stir in the rice krispies cereal until evenly coated.  Stir in the mini white peanut butter cups, white chocolate chips, and peanut butter chips until evenly distributed.

Spread the mixture evenly in the prepared baking dish and press the top slightly.  Let cool completely, or chill before cutting into squares.  Makes 24 servings.

Enjoy!  -Cardamommy

Friday, July 29, 2016

Lemon Curd Mascarpone Fresh Raspberry Tart

My oldest Hungry Puppy asked if she could make something today.  I said sure!  She decided cookies with frosting and fresh raspberries on top.  Somehow, those cookies morphed into this tart.  My Hungry Puppy has been a little hot and cold about baking recently, and I think I have figured out why. When I ask her if she wants to do a baking project with me, she is usually reluctant.  She really gets excited in the kitchen when she comes up with her own idea on her own time and wants to make it herself without help.  Which means I need to encourage that as much as I can.  Today, she made this tart crust while I was taking a nap.  And she totally nailed it.  The rest of the tart had a little drama with it: burning her wrist...having the rim of the tart pan slip off and break her crust...picking wild raspberries specifically for this tart and then dropping them all in the dirt and having to start over...  This tart was a labor of love for her, and she was amazing. Afterward, she declared it worth all of the blood sweat and tears she put in!  This tart is filled with sweetened mascarpone, home made lemon curd, fresh picked wild raspberries and topped with a raspberry glace.  A perfect combination of sweet, tart, and fresh!  Tart crust recipe found here.

Mascarpone Lemon Curd Fresh Raspberry Tart

Tart Dough:

8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed

1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup raspberry puree
1/4 cup water

8 ounces (1 cup) mascarpone cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup lemon curd (home made or store bought)
2 cups fresh raspberries

For the tart crust, combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.

Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).  Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. 
Preheat the oven to 350F. 

Once chilled, prick all over the bottom of the dough with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling.

For the glace, in a small saucepan, stir together the sugar and cornstarch.  Add the raspberry puree and water and cook over medium high heat, stirring constantly until mixture thickens and boils.  Boil for about 1 minute, then remove from heat and cool.  Mixture should pour easily from a spoon when warm.  If too thick, just add a little water until the desired consistency is reached.

For the filling, stir together the mascarpone, powdered sugar, and vanilla until well blended and smooth.  Spread the mascarpone mixture over the bottom of the cooled tart crust.  Spoon the lemon curd over the mascarpone and spread evenly.  Sprinkle the raspberries evenly over the lemon curd.  Drizzle the glace over the raspberries.  Use as much or little as you'd like.  We had some left over.  Chill the tart for several hours, or overnight before slicing.  Makes 8 - 12 servings.

Enjoy!  -Cardamommy

Monday, July 25, 2016

S'mores Granola

I found a recipe on Food Network for s'mores granola, and it was a no brainer that it would be coming out my kitchen.  I love granola, and I totally love s'mores.  I think that I mostly love the marshmallow and chocolate together.  In fact, I confess that last time we had real roast your marshmallow s'mores, I sandwiched my warm gooey toasty marshmallow between two chocolate squares.  I don't regret it.  And I would totally do it again.  For this recipe, I used marshmallow bits so I didn't have to worry about stale marshmallows, because no.  Also, I drizzle the chocolate over the top of the granola/marshmallow bit mixture to get a more even distribution of the chocolate flavor. Oatmeal and Golden Grahams are sweetened and baked with honey and brown sugar, then tossed with marshmallow bits and drizzled with melted chocolate.  Breakfast anyone?

S'mores Granola

4 Tablespoons butter, melted
3 Tablespoons packed brown sugar
3 Tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup quick oats
3/4 cup old fashioned oats
1 1/2 cups Golden Grahams cereal
3/4 cup marshmallow bits
1/2 cup semi sweet chocolate chips, melted

Preheat the oven to 350F.  Lightly grease a rimmed baking sheet.

In a large bowl, stir together the butter, brown sugar, honey, vanilla, and salt until combined.  Add the quick oats, old fashioned oats, and cereal and stir until the mixture is evenly coated.  

Spread the oat mixture on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, stirring once halfway through baking, or until golden.  Remove the granola from the oven and let cool.  Sprinkle the marshmallow bits into the granola, then drizzle the melted chocolate over the top.  Let the chocolate set completely before storing.  Makes about 6 cups.

Enjoy!  -Cardamommy

Friday, July 22, 2016

Ooey Gooey Brownies

I found this recipe just recently and it spoke to me.  Not even kidding.  Seriously, if you don't believe that fudgy brownies, marshmallow cream, and chocolate rice krispies can talk, then I'm not sure we can be friends.  These bars totally reminded me of these Peanut Butter White Chocolate Rice Krispies Brownies that I made a while back, except just a touch different.  The brownie base is incidentally exactly the same.  The second layer of these Ooey Gooey Brownies is marshmallow cream instead of frosting.  The top rice krispies layer is soft and gooey marshmallow rice krispies treats instead of the firmer chocolate based cereal treat.  

Ooey Gooey Brownies

1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Marshmallow Cream Filling:
1 7 ounce container marshmallow cream
1/4 cup shortening
1/4 cup powdered sugar
1/2 teaspoon clear vanilla

Chocolate Rice Krispies Treat:
3 cups (6 ounces) mini marshmallows
2 Tablespoons butter
3 cups chocolate rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 9x9 inch square pan with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the marshmallow cream filling, stir together the marshmallow cream, shortening, powdered sugar, and vanilla until smooth.  Spread evenly over the cooled brownies.

For the chocolate rice krispies treats, place the marshmallows and butter in a large bowl and microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the cereal until evenly coated.  Drop scoops of the rice krispies mixture over the marshmallow cream filling and gently pat it evenly over the bars.  Let cool completely before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

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