Cinnamon Orange Chocolate Chip Cookies

Congratulation to my little brother for earning his Eagle Scout award!! I made four dozen of these cinnamon orange chocolate chip cookies for his court of honor and they went fast! Everybody greedily gobbled them up in no time at all. The cookie is like a chocolate orange stuffed into a warm, golden, fluffy chocolate chip dough. There is a perfect balance of zesty and sweet, both warmed by the flavor of cinnamon.

1 C Butter, softened
3/4 C Sugar
3/4 C Packed Brown Sugar
2 Eggs
1 Orange, zested
1 tsp Vanilla
3 1/2 C All Purpose Flour
1 1/2 tsp Baking Soda
1 1/4 tsp Ground Cinnamon
3/4 tsp Salt
2 C Semisweet Chocolate Chips
1 C Chopped Walnuts (optional)

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for at least 2 hours, or until easy to handle.

2. On a parchment-lined or greased cookie sheet, scoop out dough and place 1 1/2-in apart.

3. Bake at 375 for 10-14 minutes or until light golden brown. Let sit on cookie sheets for 5 minutes before removing to a cooling rack.

Mahlzeit!
-Coriaunty

Peanut Butter Blossoms

Peanut butter blossoms are one of those classic cookies that seem to be on everybody's favorites list. In fact, that's the reason I made this batch. I quickly threw one of my mom's old recipes together as a Christmas present for a friend of mine, since they are his favorite kind of cookie. You can't really go wrong with peanut butter blossoms. They're simple and popular, and make great gifts, especially during the holidays.

1/2 C Shortening
1/2 C Peanut Butter
1/2 C Sugar, plus extra (about 1/4 C)
1 Egg
1 tsp Vanilla
1 1/3 C Flour
1 tsp Baking Soda
1/2 tsp Salt
Hershey's Kisses

Beat shortening, sugar, and peanut butter together until creamy. Beat in egg and vanilla.

In another bowl sift together dry ingredients. Add dry mixture to the wet mixture and blend thoroughly.

Roll dough into 1-inch balls and roll in the extra sugar. Place 2 inches apart on a lightly greased baking sheet.

Bake for 8-10 minutes at 350 (watch them carefully--they should not be done, rather they should be just starting to brown)

While the cookies are baking, unwrap the kisses. Remove cookies from oven and press a kiss into each until the cookie cracks. Return to the oven for 3-5 minutes until lightly browned.

Let cookies rest on baking sheet for 5 minutes, then move to a cooling rack.

Mahlzeit!
-Coriaunty

Buche De Noel

I did not find this recipe on my own. Nor was it my idea. Actually my little brother (who isn't so little anymore) brought it home from his French class and asked if we could make it together. It was so much fun cooking with him and trying out this new--and slightly odd (I thought)--recipe. It was a cinch to make and turned out great! I decided to fill it with a basic cream cheese frosting and coat it with chocolate frosting, which balanced each other nicely, but there are so many different things you can fill/cover this with. Possibilities are literally endless!

1 C Flour

1/4 tsp Salt

1/4 tsp Baking Powder
1 1/4 C Brown Sugar, divided in half
4 Eggs, separated
1 tsp Vanilla

1. Combine flour, salt, powder, and half of sugar. Sift together with a fork until there are no clumps.

2. Beat the egg whites to stiff peaks. Beat in remaining half of sugar by adding a little at a time.

3. In a small bowl beat egg yolks and vanilla until thick and frothy. Gently fold into the egg white mixture. Then lightly fold in flour mixture, 4-5 T at a time.

4. Pour batter into a wax paper-lined jelly roll pan (15x10x1 in) and bake at 400 for 10-15 minutes until light brown and firm to the touch.

5. Loosen cake with spatula and turn out onto a clean dish towel lightly dusted with flour. Pull off waxed paper and trim off crusty edges (my edges were fine so I skipped the trimming). Starting from the narrow end, roll up cake and towel together. Cool for at least 15 minutes.

6. Carefully unroll cake and remove towel. Fill with frosting, re-roll, wrap, and chill for at least 4 hours.

7. When filling is firm, frost so as to look like a log. Chill until ready to serve.


Cream Cheese Frosting:

1 pkg Cream Cheese, softened
1/2 C Butter, softened
2 C Powdered Sugar
1 1/2 tsp Vanilla

Cream together cheese and butter. Mix in vanilla then slowly add the powdered sugar. Beat until smooth.

Chocolate Frosting:

1/4 C Butter, softened
1 C Powdered Sugar (may need a little more)
1/4 C Cocoa Powder
1 tsp Vanilla
1 T Milk

Cream butter. Slowly beat in powdered sugar, cocoa, then vanilla. Add enough milk to reach spreading consistency.

Mahlzeit!
-Coriaunty

Mini Peanut Butter Chocolate Chip Cookies

I am totally loving these little cookies!  As soon as I saw the recipe for these little guys, I knew that I had to make them.  They are so perfect for my Hungry Puppies!  They are teeny tiny crisp yet tender little cookies that you just won't be able to get over.  There is a little bit extra work involved, as you have to roll all of the dough into little marble sized balls, but hey, isn't that what little Hungry Puppy hands are for?  I had one Hungry Puppy rolling them, and one Hungry Puppy eating them.  We still got the job done, and the best part?  My hungry puppies think they are amazing.  I kind of do too.  Original recipe found here.


Mini Peanut Butter Chocolate Chip Cookies


1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 cup all purpose flour
1/2 cup mini chocolate chips
1/2 cup toffee bits


Preheat the oven to 350F.  Line two baking sheets with parchment paper.


Beat together the shortening, salt, baking soda, and peanut butter until creamy.  Beat in the sugar, brown sugar, and vanilla.  Add the egg and beat until completely incorporated.  Stir in the flour, chocolate chips, and toffee bits, until just combined.


Scoop the dough by heaping 1/4 teaspoonfuls (yes heaping 1/4 teaspoon) and roll into balls.  They should be about the size of a marble.  Arrange on the prepared baking sheets and baked for about 10 to 12 minutes.  The cookies should be fully set and slightly golden brown.  Transfer the cookies to a wire rack and let cool completely.  Makes somewhere in the vicinity of 100 cookies, depending on their size.


Enjoy!  -Cardamommy

Spaghetti Squash Enchiladas

I am all about looking for interesting ingredients to use in traditional dishes. Such as squash. And enchiladas. I saw a recipe that had used spaghetti squash to make them, so I decided to give it a try. I sort of threw together whatever was available and it seemed to work out pretty well! I absolutely LOVE these enchiladas! They are so unique, delicious, and jam-packed with flavor. And, although they're made out of squash, they aren't too squashy. Which is nice. I highly recommend you make these enchiladas. Like. Now. You'll thank me later.

1 Spaghetti Squash
1/2 tsp Garlic
1 Chipotle Pepper, in sauce
2 C Tomato Paste, plus extra
1 tsp Oregano
1 tsp Parsley
1/4 tsp Paprika
1 tsp Cumin
1 tsp Salt
1/2 tsp Sugar
1/2 tsp Pepper
4 oz Olives, diced
4 oz Mushrooms, diced
2 Medium Tomatoes, chopped
1 Small Onion
Mozzarella Cheese, plus extra
6 Flour Tortillas

1. Wash the outside of the spaghetti squash. Split in half and place face down on a jellyroll pan. Bake at 375 for about 40 minutes, until a knife can be easily inserted. When cool, remove the seeds and scrape the inside pulp out with a fork. It's best to do this the day before, in case any juice drains from the squash.

2. Combine everything in a large bowl. Mix well until everything is combined.

3. Spoon mixture onto flour tortillas and fold the ends in. Place in greased 9x13 pan. Sprinkle with spaghetti sauce and mozzarella cheese.

4. Bake at 350 for 20-25 minutes, until cheese is melted and golden brown.

Mahlzeit!
-Coriaunty

Peppermint White Chocolate Sandwich Cookies

I have a delicious cookie that is perfect for Christmas.  I have wound down my baking to nothing, but these were the last batch of cookies before I packed up my stand mixer.  When you move, you kind of have to clean out the refrigerator.  I like to slowly finish off whatever is in there until we are down to nothing, or almost nothing.  Interestingly enough, it is a little difficult to time this.  For example.  Fruit.  Now, I love fruit, and 2/3 of my meals consist of fruit, but I may have accidentally overbought.  As in 5 lbs of oranges, 10 lbs of grapefruit, and two different kinds of apples...about 4 lbs each.  Did I mention that this is for me, a 6 year old and a 2 year old?  Oops.  Sorry kids, it's fruit for dinner.  On the flip side, I had about three cookies left.  WHAT!  There is no way that we can survive for a whole week with only three cookies.  Although for some families this is a fantastic ratio.  


Back to the cookies.  These cookies are so delicious.  The white hot chocolate pairs well with the peppermint, and the ground oatmeal gives them a warm nuttiness that brings you back for more.  The filling is super a soft white chocolate peppermint marshmallow cream filling that is a little bit addicting.  The filling recipe makes only enough filling for about 13 sandwich cookies, but you can easily double the recipe.  


Peppermint White Chocolate Sandwich Cookies


Cookies:
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oatmeal
4 envelopes (1.25 ounces each) white hot chocolate mix
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Andes Peppermint Crunch Baking Chips


Filling:
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 envelope (1.25 ounces) white hot chocolate mix
1 teaspoon vanilla extract
pinch of salt
4 teaspoons very hot water
1/2 cup Andes peppermint Crunch Baking Chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the eggs and vanilla, and beat until incorporated.  In a blender, process the oatmeal until it is in powdered form.  In a medium bowl, combine the flour, ground oatmeal, hot chocolate mix, salt, baking powder, and baking soda.  Add the flour mixture to the creamed mixture, beating until all of the ingredients are well blended.  Add the peppermint chips and mix on low until evenly distributed.


Drop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake in the preheated oven for about 10 to 12 minutes, or until the cookies are very slightly browned on the top and edges.  Remove the cookies from the oven and let sit on the pan for about 5 minutes, then remove to a cooling rack to cool completely.


For the filling, in the bowl of a stand mixer, combine the marshmallow cream, shortening, powdered sugar, hot chocolate mix, vanilla, salt, and hot water.  Beat the ingredients together until light and fluffy.  Add the peppermint chips and beat until incorporated.  


To assemble, drop a spoonful of filling onto the bottom of a cookie.  Lightly press another cookie on top of the filling.  Repeat with remaining cookies.  Makes 3 dozen single cookies, or about 13 sandwich cookies with about 10 cookies left over.


Enjoy!  -Cardamommy

Lime Coconut Cake

What happens when you are A) Completely out of recipes to post on your blog, and B)moving in one week, and don't have time to bake from scratch?  You bust out your emergency cake mix and dress it up!  I usually don't use cake mixes, because I think that scratch is way better, but if you are in a pinch, you can usually play with a mix and create something better than the box.  


With this cake, I simply substituted lime juice for the water, butter for the oil, and threw in some coconut.  Add some lime zest and coconut extract to store bought cream cheese frosting (I know, strike two!!) and you get something a little better than store bought.  Super fast, super easy, and super yummy!


Lime Coconut Cake


Cake:
1 box yellow cake mix
1 cup lime juice
6 Tablespoons (3/4 stick) butter, melted
3 eggs
1 cup coconut


Frosting:
2 containers cream cheese frosting
1 Tablespoon lime zest
1/4 to 1/2 coconut extract


Preheat oven to 350F.  Grease and lightly flour 2 9-inch round cake pans.


In a medium bowl, beat together the cake mix, lime juice, melted butter, eggs, and coconut, until well incorporated.  Divide the batter between the prepared  cake pans, and spread evenly.  Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Turn the cakes out onto a cooling rack and let cool completely.


For the frosting, stir together the frosting, lime zest, and coconut extract until blended.  Spread the frosting between the cake layers and over the top and sides of the cake.  Makes about 12 servings.


Enjoy!  -Cardamommy

Wrapping Up

So I thought I would keep you posted on my final photography food portfolio (due today...wish me luck!). Recipes will be coming soon! Enjoy the pictures. Happy finals week and merry monday!

Mahlzeit!

-Coriaunty

In the Meantime

You may have noticed that Cardamommy has been carrying our blog for quite some time now. And I have to say that she's been doing a pretty fantastic job! But on the off chance that you happened to notice my absence, here's what I've been up to: school. Exciting, right? Papers, tests, projects, books, photos, papers, photos, photos, photos, papers, photos...well, you get the idea. It's been a pretty crazy semester, but I think the light is finally beginning to make it's long-awaited appearance at the end of the tunnel. Anyway! Here are a few examples of what I've been doing in the meantime for my photography class. Enjoy!

Mahlzeit!
-Coriaunty

Triple Chip Chocolate Cherry Cookies

I came across something amazing at the store the other day.  Chocolate extract.  Why amazing?  Because I have been unable to find it for the past oh, 6 years or so.  Honest.  Short of ordering it online, it has been strangely elusive.  Until now!  I found Watkins brand chocolate extract at Walmart!  I also bought the cherry extract, and it is a good thing too, because I used them both in these cookies.


Triple Chip Chocolate Cherry Cookies


1 cup butter, room temperature
1/2 cup shortening
2 1/2 cups brown sugar
2 eggs
1 Tablespoon vanilla extract
1 Tablespoon chocolate extract
1 Tablespoon cherry extract
4 1/2 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup semi sweet chocolate chips


Preheat oven to 375F.  Line a baking sheet with parchment paper.


In the bowl of a stand mixer, combine the butter and shortening, and beat on medium speed until blended.  Add the brown sugar and continue to beat until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in the vanilla, chocolate, and cherry extracts.  


In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.  Slowly add to the creamed mixture, with the mixer on low speed, beating until just combined.  Turn off the mixer, and stir in the chocolate chips.  Scoop the dough into balls using a cookie scoop, and drop onto the prepared baking sheet, about 2 inches apart.  Bake for 10 to 12 minutes.  Remove from the oven and let cookies cool on the pan for a couple minutes.  Transfer to a cooling rack to finish cooling.  Makes about 48 cookies.


Enjoy!  -Cardamommy

Apple Fritter Muffins

I  really like apple fritters, however, I am not such a fan of fried things... Occasionally I suppose it is okay, and for certain things, but when I came across a recipe for apple fritters in muffin and baked form, I jumped all over it.  Twice.  In one week.  They totally reminded me of apple fritters, too!  My hungry puppies were so upset when they were gone, not to mention my husband, so I had to make them again.  

These muffins are flavorful and moist and studded with apples.  The muffin top is slightly crunchy at the edges with a wonderful glazed flavor (like...apple fritters, maybe???)  I thought that these muffins were even better the next day.  After several days they were still moist and delicious.  

Apple Fritter Muffins

Apples:

2 large granny smith apples, diced into 1/4 inch pieces

3 Tablespoons butter

1/3 cup granulated sugar

2 teaspoons cinnamon

2 Tablespoons water

1/3 cup flour

Muffins:

2 1/3 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) butter, melted

2 Tablespoons canola oil

1 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Glaze:

2 Tablespoons butter, melted

1 to 2 Tablespoons hot water

1 cup powdered sugar

1 teaspoon vanilla

Preheat the oven to 400F.  Line 15 muffin cups with paper liners.

In a skillet, combine the diced apples, butter, sugar, cinnamon, and water.  Cook over medium heat until the apples are tender, about 7 to 8 minutes.  Remove from heat and stir in the flour.

In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.  Set aside.  In a large bowl, combine the melted butter, oil, granulated sugar and brown sugar.  Whisk together until combined.  Whisk in the eggs, one at a time until completely incorporated, then add the vanilla.  Add the flour mixture and the buttermilk to the butter mixture and stir until no streaks of flour remain, being careful not to over beat.  Gently fold in the apples.

Spoon the batter into the prepared muffin cups (they should be filled almost to the top).  Place the muffins in the oven and bake for 15 to 17 minutes, or until a toothpick inserted in the center of one comes out clean.  Remove muffins from the oven and let sit in the pan for about 5 minutes.  Transfer to a wire rack and let sit for about 5 more minutes before glazing.

While the muffins are cooling, combine the melted butter and hot water.  Add the powdered sugar and vanilla, and whisk together until smooth. The glaze should easily drizzle off of a spoon.  Dip the muffin tops into the glaze, then return to the cooling rack while the glaze hardens.  Repeat with all of the muffins.  When the glaze has hardened, dip the muffins a second time.  Let the glaze harden before serving.  Makes 15 muffins.

Enjoy!  -Cardamommy

Eggnog Ice Cream

Since it is eggnog season, I thought that it would be a great idea to make some eggnog ice cream.  Perfect over warm pumpkin bread pudding, sandwiched between gingerbread or gingersnap cookies, scooped into a mug of steaming hot chocolate, or just by itself in all its yummy goodness.  How does it taste?  Like eggnog...ice cream.  Delicious.  Please note: Do  Not Boil the eggnog ice cream base!  You will have scrambled eggnog, and that is not so delicious.


Eggnog Ice Cream


4 eggs, lightly beaten
1 cup sugar
4 cups half and half
3/4 teaspoon nutmeg
2 teaspoons vanilla


In a saucepan, whisk together the eggs, sugar, and nutmeg.  Slowly whisk in the half and half.  Cook over medium heat, stirring constantly, until the mixture is slightly thickened and steaming, and reaches 160F.  Do not boil!  When the eggnog has reached 160F, remove from the heat and stir in the vanilla.  Let cool to room temperature, then refrigerate for 4 hours, or overnight.


When you are ready to make the ice cream, pour the ice cream base into the ice cream maker, and freeze according to the manufacturer's instructions.  When the ice cream is finished, transfer into a freezable container and store in the freezer until ready to serve.  Makes about 1 1/2 quarts.


Enjoy!  -Cardamommy

Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream

It is happy birthday time again (does this seem to be getting a little ridiculous?  All the birthdays?).  This time, however, the birthday belongs to your humble blogger...me.  Yes, another year has ticked by, and I might be still a little bit in denial.  So what do I do about it?  Make a big fat luscious cake and eat it all by myself.  Well, all but the eat it all by myself part.  This year's birthday falls during some interesting circumstances that are ending with another move.  So, the debate: super easy low key sheet cake with a quick frosting since no one is around to share and half of my house is empty (the empty house doesn't really have any bearing on it, but it sounded good).  OR...a spiced sweet potato cake with a fluffy toffee and marshmallow filling topped with a decadent brown sugar cinnamon Swiss buttercream.  Um yeah.  If you're going to get old, eat good cake!!!


The cake has a delicious sweet potato flavor, with warm spices.  Sandwiched between the layers is a marshmallow filling with toffee bits.  And the crowning glory??? Swiss Buttercream!  I was nervous about making this buttercream, because I haven't always had this best luck with non-american buttercream (American buttercream uses powdered sugar).  This time, however, the results were absolutely perfect.  Amazing. A thing of beauty.  Can you tell I'm a little proud of myself?  Anyhow, quick note on the cake layers.  I used an 8 inch round corningware baking dish, and a 6 inch corningware baking dish.  Why? Because I don't have cake pans in that size, and I had to MacGyver it.  Worked out pretty well, don't you think?


Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream


Cake:
2 large eggs
1 cup sugar
1/2 cup (1 stick) + 2 Tablespoons butter, melted and cooled
1 pound cooked, mashed sweet potato
1 teaspoon vanilla extract
1 cup (4 ounces) cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger


Toffee Marshmallow Filling:
2 7-ounce containers of marshmallow fluff
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons vanilla extract
pinch of salt
4 teaspoons very hot water
2/3 cup toffee bits


Brown Sugar Cinnamon Swiss Buttercream:
2 large egg whites (2.5 ounces)
1/2 cup + 2 Tablespoons light brown sugar
3/4 cup (1 1/2 sticks) butter, softened and cubed
pinch of salt
dash of cinnamon, to taste
1 teaspoon vanilla extract


Preheat oven to 350F.  Grease and flour an 8 inch round baking pan and a 6 inch round baking pan (or corningware, as it were).  In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until light colored and very smooth.  Add the melted cooled butter, and the mashed sweet potato, and vanilla and mix until combined.  In a small bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.  Add to the sweet potato mixture and beat on low until just combined.  


Pour the batter into the prepared pans and smooth the tops.  Bake until a toothpick inserted in the center of each cake comes out clean, about 20-25 minutes for the small cake, 40-45 minutes for the larger cake.  Let pans cool for about 10 minuets on a cooling rack, then turn the cakes out of the pans onto the rack and cool completely.


For the marshmallow filling, in a medium bowl combine the marshmallow fluff, shortening, powdered sugar, vanilla and salt.  Using a hand mixer, beat the ingredients together until combined.  Beat in the hot water, then add the toffee bits and beat until completely combined.  Set aside.


For the Swiss Buttercream, combine the egg whites and brown sugar in the bowl of a stand mixer.  Set the bowl over a pot of simmering water (do not let the water touch the bottom of the bowl), and whisk constantly until the temperature reaches 160F, or the sugar has dissolved completely, and the egg whites are hot.  


Return the bowl to the mixer and with the whisk attachment, whip the egg/sugar mixture until it is a smooth, thick, and glossy meringue, and the bottom of the bowl feels about room temperature.  Switch to the paddle attachment and with the mixer on low speed, slowly add the butter, about a tablespoon at a time until all the butter has been incorporated and the buttercream is silky and smooth (this took me about 10 minutes, so be patient).  If the buttercream looks curdled, continue beating on low speed until it comes back together.  Add the salt, cinnamon, and vanilla, and beat on low speed until combined.


To assemble the cake, trim the domes off the top of the cakes, then slice each cake layer in half horizontally to make two large and two small layers.  Place a small spoonful of marshmallow filling on the center of a serving plate.  Place the bottom piece of the large layer on the serving plate.  Spread with the marshmallow filling, then place the other large layer upside down on top.  Spread a small amount of filling in the center of the cake, then top with the bottom of the small cake layer.  Spread with the marshmallow filling, then place the remaining layer upside down on top of the filling.  Frost the tops and sides of the cake with the swiss buttercream.  Store cake in the refrigerator, and bring to room temperature before serving.  Makes one small cake, about 8 to 10 servings.  Original recipe found here.


Enjoy!  -Cardamommy

Cake Mix Cinnamon Rolls

Did I give you the impression in my last post that I was done with cake mix?  Well, I may have overstated my position on that just slightly.  I have had cinnamon rolls on my list for quite some time now, in particular, cinnamon rolls made with a funfetti cake mix.  My hungry puppies love anything with sprinkles, so I thought that it would be so fun to make them cinnamon rolls with sprinkles!  It was fun, and they loved it!  The sprinkles melted just a bit, but the rolls still had swirls of color.  These rolls are incredibly easy to put together, and are incredibly delicious. 

Cake Mix Cinnamon Rolls

Cinnamon Rolls:

1 package Funfetti cake mix

4 1/2 teaspoons yeast

1 teaspoon salt

5 cups flour, divided

2 1/4 cups hot water

1/2 cup softened butter

1/2 to 3/4 cup sugar

1 to 2 teaspoons cinnamon

Glaze:

2 Tablespoons funfetti cake mix

1 cup powdered sugar

2 Tablespoons milk 

Combine the cake mix, yeast, salt, and 2 cups of flour in the bowl of a stand mixer (or mix by hand).  With the mixer on low speed, add the hot water.  Gradually add the remaining 3 cups of flour.  The dough will be a little sticky.  Transfer the dough to a greased bowl and cover with plastic wrap.  Let dough rise until doubled, about 1 hour.

Grease 2 9x13 inch baking dishes.  Turn the dough out onto a well floured surface and roll out into a large rectangle (the dough should be about 1/2 inch thick).  Spread the softened butter over the dough, all the way to the edges.  Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.  Roll up the dough and cut into 24 slices.  Place 12 slices in each prepared baking dish.  Cover and let rise for about 30 minutes.  Preheat the oven to 350F.  Bake the cinnamon rolls for 20 minutes.

For the glaze, in a small bowl, whisk together the cake mix and powdered sugar.  Whisk in the milk, one tablespoon at a time until the glaze is drizzle consistency.  Drizzle the glaze over the warm cinnamon rolls.  Makes 24 cinnamon rolls.

Enjoy!  -Cardamommy

Cake Batter Marshmallows

Are we a little bit done with the cake batter?  I think that I am done.  Really.  Done.  But these marshmallows are so good!  Little bit of cake, little bit of sprinkles...who doesn't like cake and sprinkles?  The addition of the cake mix deflated the marshmallow mixture, so these aren't quite as fluffy as other marshmallows you may make (such as Honey Vanilla Bean Marshmallows, and Mint Marshmallows).  These marshmallows are just a bit denser.  Add these to a steaming mug of hot chocolate, and you will be in cake batter marshmallow heaven!


Cake Batter Marshmallows


3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces (1 1/2 cups) granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3/4 cup white, yellow, or funfetti cake mix
Multicolored sprinkles
1/4 cup powdered sugar
1/4 cup cornstarch


In the bowl of a stand mixer (using the whisk attachment), place the gelatin along with 1/2 cup of the water.  In a small saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt.  Bring to a boil over medium-high heat and let it continue to cook until it reaches 240F (use a candy thermometer, or monitor closely with an instant read thermometer).  Once the mixture reaches 240F, remove from heat immediately.

Turn the mixer on low speed, and slowly pour the sugar syrup (while mixer is running) down the side of the mixer bowl into the gelatin.  Once all of the syrup is added, increase the mixer speed to high.  Continue to whip on high for 12 to 15 minutes, or until the mixture becomes very thick and is just warm.  During the last minute of whipping, add the vanilla extract and cake mix.

While the marshmallows are whipping, lightly spray a 9x13 inch pan with cooking spray.  In a small bowl, combine powdered sugar and cornstarch.  Dust the bottom and sides of the pan with the cornstarch mixture to cover completely, then return any extra mixture to the bowl.  Pour the desired amount of sprinkles over the bottom of the prepared pan.  When the marshmallow is through whipping, pour into the prepared pan, using a lightly oiled spatula to spread it evenly.  Immediately sprinkle the remaining sprinkles over the top of the marshmallows..  Dust the top of the marshmallow with enough of the remaining cornstarch mixture to lightly cover, saving the rest for later.  Allow the marshmallows to sit, uncovered, for 4 hours or overnight.

After the marshmallows have set up, turn them out onto a large cutting board, and using a pizza cutter, cut into 1-inch squares.  Once cut, roll the marshmallows in the remaining cornstarch mixture.  Store in an airtight container for up to 3 weeks (I store mine in an airtight container in the freezer). 

Note:  You can use a hand mixer with a whisk attachment to make these marshmallows, but be prepared to hold the mixer for a long time, and it may stress your mixer quite a bit.


Enjoy!  -Cardamommy

Chocolate Covered Cherry Birthday Cake

This post is dedicated to Chemist Cuisinier PhD, who had a birthday yesterday. In an attempt to express my appreciation for everything she does for me (which is a lot), I made her this chocolate covered cherry cake, which she had mentioned a little while ago she wanted. Happy birthday to my wonderful, fabulous, gorgeous, brilliant, kind, caring, selfless, thoughtful, funny sister! She is one of the best people I know. If I can be half as amazing when I grow up as she is now, I feel I will have achieved something in my life. Happy birthday, Chemist Cuisinier PhD! I love you!

You Will Need:
1 Recipe Cake (I used cherry chip mix because I was on a time limit)
1 Jar Hot Fudge, or make your own (super easy and delicious! I used this recipe)
1 Sleeve Oreos, crumbed (is that a real word?) with a cuisinart
1 Recipe Buttercream Frosting (I used this recipe)
3 Boxes Chocolate Covered Cherries
1-3 Maraschino Cherries

*Original Post found Here

1. Prepare cake batter and split evenly between two 6 or 7-inch round cake pans. Bake, cool, and shave tops off to create a flat surface.

2. Place pieces of wax paper on a cake stand and set first layer of cake on it.

3. Put about 1/4 C frosting on the top of the first layer of cake. Cover with chocolate covered cherries. Spoon frosting over cherries and smooth out to create a flat surface. Also frost the sides of the first layer. Freeze for 30 minutes.

4. Place second layer on top of the cherries and cover both layers with frosting. Make sure it is relatively smooth. Freeze again for 30 minutes.

5. This is the part that gets messy. Slowly pour [room temp] hot fudge over the top of the cake and let drip over the sides. As it drips, spread on the sides with a knife. Cover entire cake with oreo crumbs (I did this by putting crumbs in my hand and gently smooshing them to the sides of the cake. It was messy.

6. Freeze for another 30 minutes to make sure everything is set.

7. Place a dollop of icing on the top and garnish with maraschino cherries. Serve cold or at room temperature.

Mahlzeit!
-Coriaunty

Cake Batter Rice Krispie Treats

Do you see a trend unfolding here?  Perhaps one that is cake related?  I made these little treats for my hungry puppy to share with her music academy class for her birthday.  Who doesn't love rice krispie treats?  And who doesn't like a variation on the theme?  Such as Hot Chocolate Rice Krispie Treats, Chocolate Chip Cookie Dough Rice Krispie Treats, Fluffernutter Rice Krispie Treats, and Chocolate Caramel Rice Krispie Treats.  


Cake Batter Rice Krispie Treats


3 Tablespoons butter
1 10 ounce bag marshmallows
1/2 cup funfetti cake mix
6 cups rice krispies
multicolored sprinkles


Grease a 9x13 inch baking dish.


In a large bowl, combine the  butter, marshmallows, and cake mix.  Microwave in 30 second intervals, stirring after each one, until butter and marshmallows are completely  melted and smooth.  Add the rice krispie treats and stir until the marshmallow is evenly distributed on the rice krispies.  Press into the prepared pan (I find that greased hands work very well).  Immediately top the treats with sprinkles and press in with your hands.  Makes 18 treats.


Enjoy!  -Cardamommy

Cake Batter Ice Cream with a Fudge Frosting Ribbon

I am going to start off this post with my sincerest apologies for eating all of this ice cream before I took a picture to share with you.  So, the next best thing.  Close your eyes with me.  Think of creamy, white ice cream with ribbons of dark, chocolatey, fudgy, luscious frosting running through it.  I loved this ice cream, especially when paired with the White Cake with White Chocolate Cinnamon Spice Frosting.  Actually, this ice cream and that cake disappeared simultaneously.  Every piece of cake came with a scoop (or two) of ice cream.  So delicious. So if you are thinking of making this ice cream, do yourself a favor and make the cake with it. 


Cake Batter Ice Cream with a Fudge Frosting Ribbon


Ice Cream:
4 cups half and half 
3/4 cup sugar
1 cup white cake mix
1 teaspoon vanilla extract


Fudge Frosting Ribbon:
1 Tablespoon butter
2 teaspoons milk
2 Tablespoons cocoa powder (I used Ghirardelli Sweet Ground Chocolate and Cocoa)
dash salt
3/4 cup powdered sugar


In a large bowl, combine 1 cup half and half, sugar, cake mix, and vanilla extract.  Whisk together until well blended and no longer lumpy.  Add the remaining 3 cups half and half and whisk well until thoroughly combined.  Cover and place in the refrigerator for two to four hours.  When you are ready to make the ice cream, pour the ice cream base into the bowl of your ice cream maker and freeze according to the manufacturer's instructions.


While the ice cream is freezing, make the fudge frosting ribbon.  Combine the butter, milk, and cocoa powder in a medium size microwave safe bowl.  Heat in the microwave for about 30 seconds, or until butter is just melted.  Stir to combine.  Add the powdered sugar and salt, and stir until smooth.  Spoon the frosting into a plastic ziplock bag and snip off one corner.


When the ice cream is ready, simultaneously spoon the ice cream and pipe the frosting into  a freezeable storage container.  This will give you ribbons of frosting throughout the ice cream.  Cover the ice cream and freeze until ready to serve.  Makes about 6 cups of ice cream.


Enjoy!  -Cardamommy

Pumpkin Pie Ice Cream

I decided to make this ice cream on a Sunday, and was absolutely ready to go!  I had all of the ingredients, so let's get started!  And then I realized that I didn't have any vanilla wafers. Stink!  So what do I do?  I don't shop on Sunday, so do I wait until Monday and go buy some?  Yeah, right.  I find a recipe and make them myself.  Which I did, and I felt pretty good about it.  Until my husband said, "You know, Dairy Queen uses real vanilla wafers."  I know!  But since I don't have any....hello, would I let a little thing like no vanilla wafers deter me from my pumpkin pie ice cream?  Heck no.  


This ice cream is so delicious.  I am a little bit surprised that it wasn't devoured before it came out of the ice cream maker.  Yeah, it was that good.  I think that this recipe will be repeated in the very near future.  Perhaps I will try substituting gingersnaps for the vanilla wafers...or actually using real vanilla wafers.


Pumpkin Pie Ice Cream


10 ounces (about 1 heaping cup) pumpkin puree (home made or store bought)
1/3 cup granulated sugar
1/3 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups half and half
1/2 cup vanilla wafers, chopped


In a medium bowl, whisk together the pumpkin puree, sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, and cloves.  Slowly whisk in the half and half and continue stirring until the mixture is well combined.  Cover and chill for 2 to 4 hours.


Remove the ice cream mixture from the refrigerator.  Pour into the ice cream maker and freeze according to the manufacturer's directions.  About five minutes before the ice cream is done churning, add the chopped cookies.  When the ice cream is finished, transfer to a container with a lid and store in the freezer until ready to serve.  Makes about 1 quart.


Enjoy!  -Cardamommy

Pretzel Dogs

It is an exciting day at my house when I make these pretzel dogs.  They are such a fun food for my hungry puppies to enjoy, and me too for that matter!  Simply wrap hot dogs (or sausage for those of us who can't stomach hot dogs...) in pretzel dough, boil them, then bake them!  If you are wondering about boiling in baking soda water, it gives the pretzels that wonderful chewiness.  So delicious, and so easy to put together.  Paired with a vegetable side, this makes a perfect meal.


Pretzel Dogs


Dough:
3/4 cup warm water
1/2 Tablespoon sugar
1 teaspoon salt
1 1/2 teaspons yeast
2 1/4 cups all purpose flour
1 Tablespoon melted, cooled butter


4 hot dogs (or sausages) 
5 cups water
1/3 cup baking soda
Kosher salt


Combine the dough ingredients in your bread machine and set for a dough cycle, or combine the water, sugar, and salt in a bowl, and sprinkle the yeast on top.  Let stand for five minutes, then add the flour and butter, and mix and knead until the dough is shiny an elastic.  Place in a greased bowl, cover, and let rise for one hour.


Preheat oven to 450F.  In a non reactive saucepan, bring the water and baking soda to a boil.  While the water is heating, punch down the dough and divide into four pieces.  Roll each piece into a rope about 12 to 18 inches long.  Dry each hot dog (or sausage) with a paper towel (or the dough will not stick) and wrap a rope of dough around each hot dog, taking care to seal completely.


Boil each pretzel dog in the baking soda/water mixture for one minute.  Remove from the water and place on a greased baking sheet.  While the pretzel dogs are still wet, sprinkle with kosher salt.  Repeat with remaining pretzels.  Bake for about 14 minutes, or until a deep golden brown.  Makes 4 generous servings.


Enjoy!  -Cardamommy