Gingerbread Oreo Blondies

I've had a package of Gingerbread Oreos sitting around for about a month, and decided that I needed to do something with them.  Before it turned out to be March and there was no longer a desire for gingerbread anything.  I patterned these blondies after the Mint Oreo Brownies that I made some time ago, and they turned out amazing.  They have a good gingerbread flavor that is not overpowering.  Definitely a win.

Gingerbread Oreo Blondies

1/2 cup butter, melted
1 cup brown sugar
1 egg
1 cup brown sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup white chocolate chips
10 gingerbread Oreo cookies, chopped

2 Tablespoons shortening
2 Tablespoons butter
1 cup powdered sugar
1/2 teaspoon ginger
1/4 teaspoon vanilla
1 teaspoon milk
1/2 7-ounce container marshmallow cream
1/4 cup plus 2 Tablespoons white chocolate chips, melted and cooled slightly
10 gingerbread Oreo cookies, chopped

Preheat the oven to 350F.  Grease a 9 inch square baking pan.

In a bowl, stir together the melted butter and brown sugar.  Beat in the egg and vanilla.  Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, and stir until combined.  Stir in the white chocolate chips and chopped Oreo cookies.

Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely before frosting.

While the blondies are cooling, make the frosting.  In a bowl, beat together the shortening, butter, powdered sugar, ginger, vanilla, and milk until smooth.  Beat in the marshmallow cream and melted white chocolate.  Spread the frosting over the top of the cooled blondies.  Sprinkle the chopped Oreo cookies evenly over the frosting and press in slightly.  Cut into squares.  Makes 12 blondies.

Enjoy!  -Cardamommy

Eggnog Cream Pie

I made this pie for our Christmas dinner, but I feel totally okay sharing it with you now because pie is good no matter what day it is.  This pie was actually not my absolute favorite, despite my love (and apparent obsession) for all things eggnog.  I thought that the custard layer was just a touch too firm and rubbery for me.  Maybe cooking it a little less would help that.  However, the flavor was delicious, and you really can't go wrong with freshly whipped cream.   Recipe adapted from Paula Deen.

Eggnog Cream Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

Eggnog Custard:
4 egg yolks
1/3 cup packed brown sugar
1 1/2 cups milk
1 envelope unflavored gelatin
1 cup heavy whipping cream
1 teaspoon rum extract
1 teaspoon ground nutmeg

Whipped Cream:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Ground nutmeg

Preheat the oven to 350F.

In a medium bowl, combine the flour, sugar, and salt.  Cut in the butter until the mixture is crumbly.  Press the crust onto the bottom and sides of a pie plate.  Bake for 15 minutes.  Remove from the oven and place on a cooling rack while you prepared the eggnog custard.

In a medium bowl, whisk together the egg yolks and brown sugar.  In a separate bowl, combine the milk and gelatin, stirring until the gelatin dissolves.  In a medium saucepan, heat the heavy whipping cream until it is steaming and just starting to form bubbles on the edges.  Pour the milk/gelatin mixture into the hot cream, and mix well.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly, until about half of the hot cream has been mixed into the egg yolks.  Return the egg yolk mixture to the saucepan of hot cream, whisking constantly.  Cook the cream mixture, while continuing to whisk, over medium heat until thick. Do not boil.  Remove from the heat and stir in the rum extract and nutmeg.  Allow the mixture to cool slightly before pouring it into the prepared crust.  Cover with plastic wrap and refrigerate 8 hours, or overnight.

When ready to serve, make the whipped cream by beating the whipping cream, powdered sugar, and vanilla with a mixer until soft peaks form.  Spread the whipped cream on top of the chilled pie.  Garnish by sprinkling ground nutmeg over the top.  Makes 1 9-inch pie, 8 to 12 servings.

Enjoy!  -Cardamommy

Cranberry Pistachio Cookies

This recipe is one that I have been saving for Christmastime, and for my Hungry Puppies to do.  This is an easy semi-homemade recipe that my Hungry Puppies did completely on their own (with the exclusion of one or two minor things like chopping the pistachios...).  They opened packages, mixed the ingredients, scooped the dough and baked. Can I tell you how relaxing it was for me?  I just kind of sat back an observed.  These cookies are also pretty fail safe (although I generally fail when I make this sort of semi-homemade recipe).  My Hungry Puppies did a fantastic job, and were so pleased with the results.  The cookies are a huge hit.

Cranberry Pistachio Cookies

1 pouch sugar cookie mix

1 box (4 serving size) pistachio instant pudding

1/4 cup all purpose flour

1/2 cup butter, melted

2 eggs

1 cup chopped pistachios

1/2 cup dried cranberries

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

In a large bowl, stir together the cookie mix, pudding mix, and flour.  Add the butter and eggs and stir until well combined.  Stir in the pistachios and cranberries.  Use a cookie scoop to drop the dough onto the prepared baking sheet.  Bake for 10-11 minutes, or until the cookies are just barely set on top.  Do not overbake.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes before transferring to a cooling rack to finish cooling.  Makes 18 cookies.

Enjoy!  -Cardamommy & Hungry Puppies

Orange Coconut Cinnamon Rolls

These cinnamon rolls are really really good.  They are definitely not your traditional cinnamon rolls in that they don't really contain cinnamon.  Except for that bit sprinkled on the top.  These rolls are flavored with orange peel and almond extract, and filled with toasted coconut, sugar and butter which creates a lusciously gooey experience.  Totally delicious.  I guarantee that you won't miss the cinnamon.  I sent these to work with my husband, and he brought home an empty plate.  These would also be a perfect addition for a delicious Christmas morning breakfast or brunch.

Orange Coconut Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup canola oil
1/4 cup honey
1/4 cup dry milk powder
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1/2 teaspoon almond extract
finely grated zest of 2 oranges
3 to 4 cups all purpose flour
1 Tablespoon active dry yeast

Filling:
1/2 cup butter, melted
1/2 cup granulated sugar
1 1/2 cups toasted coconut
finely grated zest of 2 oranges
Cinnamon to sprinkle over the unbaked rolls

Frosting:
4 Tablespoons butter, room temperature
1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
4 Tablespoons Cream of Coconut (or substitute a Tablespoon of milk)

Combine all of the dough ingredients in a bread machine, or mix by hand, starting with 3 cups flour and adding more if needed to form a soft dough.  Program the bread machine to the dough cycle, or knead the dough by hand and let rise in a covered bowl for about 1 hour. While the dough is rising, combine the melted butter, sugar, coconut, and orange zest in a bowl and stir together.  

When the dough has finished rising, roll the dough into a large rectangle and spread evenly with the filling.  Roll up the dough like a jelly roll, starting at a long side, and pinching the seam to seal.  Cut the cinnamon rolls with a sharp knife (I usually use dental floss, but it doesn't work well with the coconut here), and place in the prepared pans.  

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Let the cinnamon rolls rise for about 30 minutes.  Sprinkle the unbaked rolls with cinnamon, then bake in the preheated oven for about 25 minutes, or until they are golden on the top.  Remove from oven and let cool.  

While the cinnamon rolls are baking, make the frosting.  Cream together the butter, powdered sugar, and cinnamon, then add the cream of coconut (or milk), and stir until smooth.  Use enough liquid to reach your desired consistency   I like my  cinnamon roll frosting to be a bit thicker like frosting instead of a thin glaze.  Do whatever moves you. Makes 18 cinnamon rolls.

Enjoy!  -Cardamommy

Chocolate and Vanilla Peppermint Layer Cake

I created this cake for my husband's work Christmas party.  I haven't made a layer cake in quite a very long time, so I thoroughly enjoyed making this one.  This cake has a handful of different components, so it was kind of difficult to come up with the amazing name (right...).  The two cake layers are a super moist and delicious chocolate cake that have been sliced in half (more room for filling, you know).  A light and fluffy peppermint marshmallow filling isn't overpowering and balances the peppermint chocolate ganache filling perfectly.  All is topped off with a plain old ordinary vanilla peppermint frosting with soft peppermint sticks for garnish.  Delicious, and surprisingly not too heavy and rich.

Chocolate and Vanilla Peppermint Layer Cake

Cake:

1 1/2 cups all purpose flour

2/3 cup cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 1/2 ounces unsweetened or bittersweet chocolate, chopped

2/3 cup milk

2/3 cup hot water or coffee

2 eggs

2/3 cup mayonnaise

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

Peppermint Chocolate Ganache Filling:

3/4 cup heavy cream

2 Tablespoons butter

2 ounces semi sweet chocolate chips

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

3/4 cup granulated sugar

2 ounces cocoa powder

2 Tablespoons corn syrup

Pinch of kosher salt

Peppermint Marshmallow Filling:

1/2 cup shortening

1 (7 ounce) container marshmallow cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2 teaspoons hot water

pinch of salt

Vanilla Peppermint Frosting:

1/2 cup shortening

1/2 cup butter, room temperature

1 teaspoon vanilla

1 teaspoon peppermint extract

4 cups powdered sugar

2 Tablespoons milk

Soft peppermint sticks, for garnish

For the chocolate ganache filling, combine the cream, butter, and chocolate in a microwaveable bowl.  Microwave for 1 to 2 minutes, or just until the cream starts to steam and bubble.  Stir until the chocolate is completely melted and smooth.  Whisk in the vanilla extract, peppermint extract, sugar, cocoa powder, corn syrup, and salt.  Stir until smooth and well combined.  Return to the microwave for 1 minute, then remove and stir well until the sugar has dissolved.  Cover chocolate mixture with plastic wrap and refrigerate overnight, or freeze for 2 to 4 hours until chilled and firm. 

For the cake, preheat the oven to 350F.  Grease and flour 2 9-inch pans.  Stir together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.  In a microwaveable bowl, combine the chopped chocolate and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming and starting to bubble.  Remove from the microwave and stir until chocolate is melted and smooth.  Stir in the hot water (or coffee) and set aside.

In a large bowl, cream together the eggs, mayonnaise, vanilla extract, and granulated sugar.  Beat in the flour mixture and the chocolate milk mixture alternately in 2 additions (each), beating until completely combined.  Pour the batter into the prepared pans, and smooth the tops.  Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the oven and let cool in the pans for 15 minutes, then transfer cakes to a cooling rack to cool completely.  Once completely cooled, cut each layer in half horizontally to make two layers (you will have 4 layers total).

For the peppermint marshmallow Filling, beat together the shortening, marshmallow cream, powdered sugar, vanilla extract, peppermint extract, hot water, and salt, until completely combined and fluffy.  Set aside.

For the vanilla peppermint frosting, cream together the shortening, butter, vanilla, and peppermint extract.  Beat in the powdered sugar, a little at a time until completely incorporated.  Beat in the milk.  Set aside.

When you are ready to assemble the cake, remove the chocolate ganache filling from the refrigerator (or freezer) and beat with a stand mixer or hand mixer until it is light and fluffy and smooth.  To assemble the cake, place one cake layer cut side down on a serving plate.  Spread half of the peppermint marshmallow filling over the top.  Place another cake layer, cut side down, on top.  Spread the chocolate ganache filling over the second layer (you may not use all of it).  Place the third cake layer, cut side down, on top of the ganache.  Spread the rest of the peppermint marshmallow filling over the top.  Place the remaining cake layer, cut side down on top.  Frost the top and sides with the vanilla peppermint frosting and garnish with peppermint sticks.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Pumpkin Pie Toffee Cheesecake

So, I realize that this post is extremely late given that it was meant to be for Thanksgiving, but I loved this dessert so much I'm posting it anyway. I was given the assignment to make the pie for Thanksgiving this year.  My mom asked what kind of pie I was going to make.  My Hungry Puppies replied quite vehemently that it had to be pumpkin!  My mom replied that of course it would be pumpkin, but what was I going to do to it this year?  This is so hilarious and typical me.  I don't do anything plain old ordinary, and have to put a little spin on just about everything.  I found this recipe on ourbestbites.com some time ago but never made it.  Thanksgiving ( or Christmas!) would be the perfect opportunity for that.  I made a few changes to the recipe and we had a fabulous Thanksgiving dessert. 

Pumpkin Pie Toffee Cheesecake

Cheesecake Layer:
2 cups cinnamon graham cracker crumbs
1/2 cup (1 stick butter, melted
2 packages (8 ounces each) cream cheese (I used Neufchatel)
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 cup toffee bits

Pumpkin Pie Layer:
1 can (15 ounces) pumpkin puree (or use homemade)
3/4 cup eggnog
3 eggs
2/3 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt

Sweetened whipped cream, for topping (optional)
Toffee bits, for topping (optional)

Preheat the oven to 300F.  Grease a 9-inch springform pan.

In a small bowl, combine the graham cracker crumbs and melted butter.  Stir until the crumbs are evenly moistened.  Press into the prepared pan and bake for 10 minutes.  Remove crust from the oven. While the crust is baking, make the cheesecake layer.

For the cheesecake layer using a hand mixer or a food processor (I used a food processor and it was fabulously simple), beat together the cream cheese, sugar, vanilla, eggs, and toffee bits until blended.  Spread the cream cheese mixture over the crust. 

For the pumpkin pie layer, using a hand mixer or a food processor, beat together the pumpkin, eggnog, sugar, cinnamon, salt, and eggs until combined.  Carefully spoon the pumpkin mixture over the cream cheese layer (so as not to create holes in the cream cheese layer).

Bake the cheesecake for 1 hour, then increase the oven temperature to 325F and bake for 1 more hour.  The cheesecake should be set at the edges but should jiggle slightly in the center.  Remove the cheesecake from the oven and cool on a cooling rack for about 1 hour.  Cover the cheesecake with plastic wrap and refrigerate overnight.

To serve, run a knife around the edges of the cheesecake to loosen from the pan.  Remove the sides of the pan.  Top the cheesecake with whipped cream and toffee bits if desired.

Enjoy!  -Cardamommy

Lemon White Chocolate Coconut Macadamia Cookies (Paradise Bakery Copycat)

Some time ago, my sister requested that I recreate a Lemon Coconut White Chocolate Chip cookie that she loves from Paradise Bakery.  I was totally up for the task, but had never had one before.  Thankfully, my sister was so desperate for me to recreate these cookies at home, she flew 1000 miles to bring me a sample.  Now that's dedication.  She claims that she was actually here to visit us, but....she also really loves these cookies.  

So, after two attempts, I totally nailed this one down.  These cookies are totally amazing. "Totally Wicked", as my 3 year old Hungry Puppy likes to say.  I can down a large number of these in a small amount of time.  In fact, I am sending the remaining cookies 1000 miles back to my sister for Christmas.  These cookies are crisp and lemony and a little bit sandy.   We added coconut because we couldn't resist.

Lemon White Chocolate Coconut Macadamia Cookies

2 cups shortening
1 cup granulated sugar
1 cup powdered sugar
Finely grated zest of 1 lemon
2 teaspoons lemon extract
1 egg
3 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 bag (11.5 ounces) bag white chocolate chips
1 cup (5 ounces) chopped macadamia nuts
1 cup shredded coconut

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

Cream together the shortening, granulated sugar, powdered sugar, and lemon zest.  Scrape down the sides of the bowl with a spatula, then add the lemon extract and egg.  Beat until completely incorporated.  Add the flour, baking soda, baking powder, and salt, and beat until just combined.  Do not overbeat, as you don't want these cookies to be tough.  Stir in the white chocolate chips, macadamia nuts, and coconut.

Scoop dough with a 2 tablespoon cookie scoop and place on the prepared baking sheet, about 2 inches apart.  Flatten each dough ball with the palm of your hand.  Bake the cookies for 10 to 11 minutes, or until the centers are set.  The cookies should not be browned.  Remove the cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely.  Makes 36 cookies.

Enjoy!  -Cardamommy

Eggnog Cupcakes

These cupcakes have a mild eggnog flavor, and a nice light texture.  For the frosting, I used the new Cool Whip Frosting, which turned out to be alright.  It had a decidedly Cool Whip-y flavor and was a bit lighter than traditional frosting.  It is a nice and easy option if you want something more than whipped cream and less than frosting.  You can substitute whichever vanilla frosting you desire.

Eggnog Cupcakes

2 1/4 cups all purpose flour
1 1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup eggnog
2 eggs
2 teaspoons vanilla extract
Vanilla frosting for 24 cupcakes (I used the new Cool Whip brand frosting)
grated nutmeg

Preheat the oven to 350F.  Line 24 muffin cups with paper liners.

In a large bowl, mix together the flour, sugar, baking powder, and salt.  Add the oil and buttermilk to the dry ingredients and beat or whisk until well blended.  Add the eggs and vanilla, and beat or whisk again until completely combined.

Divide the batter evenly among the prepared muffin cups, and bake for 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Remove the cupcakes from the oven and let cool on a cooling rack.  Cool completely before frosting.

Spread or pipe the frosting on top the of the cupcakes, then sprinkle with nutmeg.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Whole Wheat Banana Oatmeal Raisin Bread

Are you shocked that we have another banana bread recipe already?  Granted, the Banana Coconut Bread didn't last long, but for a banana non-lover, this is kind of much.  However, I did have some extra bananas that were simply refusing to be eaten.  This bread is moist and hearty and delicious.  The banana is totally there, but it is joined by cinnamon and raisins in a whole wheat and oatmeal bread.  

Banana Oatmeal Cinnamon Raisin Bread

1 cup plain nonfat yogurt
1/3 cup vegetable oil
1 1/4 cups packed brown sugar
1 1/2 cups mashed banana (about 3-4 medium bananas)
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins

Preheat oven to 350F.  Grease a 9x5 inch loaf pan.

Combine all of the ingredients together in a large bowl and stir until blended and completely combined.  Pour the batter into the prepared pan and bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.  Cool the bread in the pan for 10 minutes, then loosen the sides of the bread and remove from the pan.  Let cool on a cooling rack.  Makes 1 9x5 inch loaf.

Enjoy!  -Cardamommy

Fudge Brickle Brownies

I first had these brownies over seven years ago at my baby shower.  I last had these brownies over seven years ago at my baby shower.  It has been that long.  I have occasionally run into the recipe in my recipe binder over the years, but have never made these brownies!  Big mistake.  They are seriously delicious.  These brownies are quick, simple, and one bowl.  

Fudge Brickle Brownies

1/2 cup butter
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon salt
3/4 cup toffee bits
1/2 cup mini semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x8 inch baking pan.

Place the butter and unsweetened chocolate in a microwaveable bowl.  Heat in the microwave in 30 second intervals until the butter and the chocolate are melted. Stir until smooth.  Stir in the sugar, eggs, and vanilla just until combined.  Add the flour, stirring just until no streaks of flour remain.  

Spread the batter into the prepared pan.  Sprinkle the toffee bits and mini chocolate chips over the top of the batter.  Bake the brownies for 30 minutes.  Cool in the pan on a cooling rack.

Enjoy!  -Cardamommy

Saucy Apple Pie

I found this recipe over on allrecipes.com the other day, and even though I just made an apple pie, I had to make this one too.  I have never seen a pie recipe quite like this before, and that appeals to me in a major way.   I love to try new things, and luckily this one turned out beautifully.  This pie differs from the traditional by calling for un-doctored sliced apples inside of a lattice topped pie, with a cooked syrup mixture poured over the top.  Yes, over the crust, apples, everything.  Intriguing, no?  It was delicious.  They syrup gave it a bit of a caramely flavor, and the consistency was great - not too runny.  

Saucy Apple Pie

1 recipe pastry for a 9 inch double crust pie

1/2 cup (1 stick) unsalted butter

4 Tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

4 medium Granny Smith apples, peeled, cored, and sliced

4 medium gala (or braeburn or fuji) apples, peeled, cored, and sliced

Preheat the oven to 425F.

Melt butter in a sauce pan. Stir in flour, white sugar, and brown sugar.  Add the water and bring to a boil. Reduce temperature, and simmer 5 minutes.

Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly in the center. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust very carefully so it doesn't run off the edges.  

Place the pie in the oven with a foil lined baking sheet set on the rack below directly underneath the pie.  Bake the pie for 15 minutes. Reduce the temperature to 350 degrees  and continue baking for 45 to 60 minutes, or until the filling is bubbly in the center.  If the top of the pie gets too brown, you can cover it lightly with tin foil.  Remove pie from the oven and cool completely on a cooling rack.

Enjoy!  -Cardamommy

Cranberry Orange Honey Butter

I am a huge fan of honey butter, but very infrequently do I make my own.  Thanks to a Taste of Home magazine, I was inspired to throw some together.  It isn't difficult, and the results are amazing.  I have never heard of such a honey butter combination, but this will definitely make my repeater list.

Cranberry Orange Honey Butter

1 cup salted butter, room temperature
1/3 cup dried cranberries, chopped fine
1/4 cup honey (use a good quality honey)
Grated zest of one orange

Place all ingredients in a bowl and beat with an electric mixer until completely combined. Store in the refrigerator.  Makes about 24 servings.

Enjoy!  -Cardamommy

Chocolate Chip Cookie Pizza Cake

This is a fun recipe that I have made several times in the past.  It is a chocolate chip cookie base with a thin layer of peanut butter frosting, topped with a chocolate cake layer, topped with chocolate frosting and sprinkled with chopped peanut butter cups and other assorted candy of your choice.  I takes a bit more effort, but it is worth it.  You get a nice combination of textures and flavors all wrapped up in one dessert.  My Hungry Puppies love this dessert, and that makes it well worth any extra effort.

Chocolate Chip Cookie Pizza Cake

18 ounces chocolate chip cookie dough (use your favorite or store-bought)
1 box chocolate cake mix, plus ingredients to prepare

Frosting:
1/2 cup butter, softened
4 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 4 Tablespoons milk
1/2 cup peanut butter
3 Tablespoons cocoa powder
Chopped Peanut Butter Cups (or other candy of your choice)

Preheat the oven to 350F.  Spray 2 12-inch pizza pans with cooking spray (or if they have holes like mine do, line with tin foil and then spray).  If you do not have 2 same size pizza pans (like I don't), simply bake the cookie layer first, then re-line and re-spray the pan for the cake layer.

Press the cookie dough evenly into the pizza pan and bake for 15 to 20 minutes, or until golden at the edges and set in the center.  Remove the cookie from the pan and let cool completely on a cooling rack.

For the cake layer, prepared the mix according to the package instructions, then pour 1/2 of the prepared batter into the second (or reused) pizza pan.  Bake for about 10 minutes or until a toothpick inserted in the center comes out clean.  Carefully remove the cake from the pan and let cool completely on a cooling rack.

While the cookie and cake layers are cooling, prepare the frosting.  Beat the butter until smooth, then gradually beat in the powdered sugar.  Beat in the vanilla extract and enough milk to reach the desired consistency.  Transfer 1 cup of frosting to a smaller bowl and add the peanut butter to it.  Beat until combined.  Set aside.  Add the  cocoa powder to the remaining vanilla frosting and beat until well blended.

To assemble the cake, place the cooled cookie on a serving plate, or back on the pizza pan.  Spread the peanut butter frosting evenly over the cookie.  Place the chocolate cake layer on top, trimming the cookie to match the size of the cake if necessary.  Frost the top and sides of the cake with chocolate frosting.  Sprinkle the chopped peanut butter cups on top.  Makes 12 to 14 servings.

Enjoy!  -Cardamommy

Sour Cream Chocolate Chip Cookies

Here we go with another chocolate chip cookie recipe.  This one is different due to the addition of sour cream.  I don't think I have ever made chocolate chip cookies with sour cream before, and I was a bit skeptical.  I was worried that I would end up with chocolate chip cake drops.  I don't like a cakey cookie.  I like my cookies to be crispy and chewy.  These cookies turned out to be kind of cakey chewy.  A slightly different texture than I am used to, and these probably won't replace my favorite chocolate chip cookie recipes, but they are yummy and have a good flavor.  This recipe makes giant chocolate chip cookies, but if you want to bake regular size cookies, just scoop smaller dough balls and reduce the baking time accordingly.

Sour Cream Chocolate Chip Cookies

1/2 cup butter, softened
1 cup packed brown sugar
3/4 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
1/2 cup chopped pecans

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

Cream together the butter, brown sugar, and granulated sugar.  Beat in the eggs, vanilla, and sour cream.  Add the flour, baking powder, baking soda, and salt and beat until just combined.  Stir in the chocolate chips and pecans.  

Use a 1/4 cup measure to scoop the dough and form into balls.  Place the balls of dough 6 to a baking sheet, about 3 inches apart.  Bake for about 14 minutes, or until golden brown at the edges.  Remove cookies from the oven and transfer from the pan to a cooling rack. Makes 18 giant cookies.

Enjoy!  -Cardamommy

Wassail Spiced Apple Pie

I have been mildly obsessed with Wassail lately.  I found a Wassail drink mix at the Gourmet Chef the other day, and since then have been stirring it into hot apple cider.  Since I have been enjoying this so much, I thought it would be fun to try using the mix in an apple pie.  This pie is mildly spiced and contains a nice amount of moisture (or goo for lack of a better word) thanks to the added cider.  If you don't have or can't find wassail drink mix, just use apple pie spice or cinnamon and nutmeg.

Wassail Spiced Apple Pie

9-inch double layer pie crust (like this one, or this one)
5 medium granny smith apples, peeled, cored, and sliced
5 medium gala apples, peeled, cored, and sliced
2 teaspoons lemon juice
1/3 cup apple cider
3/4 cup sugar
1/2 cup flour
3 - 4 Tablespoons wassail drink mix powder (or use 1/2 tsp cinnamon, 1/4 tsp nutmeg)
1/4 teaspoon salt

Line a baking sheet with tin foil and place in the oven.  Preheat the oven to 500F. 

In a large bowl, toss together the sliced apples, lemon juice, and apple cider.  In a small bowl, stir together the sugar, flour, wassail drink mix, and salt.  Pour the sugar mixture over the apples and toss to coat evenly.

Roll out the top crust and fit it in the pie plate.  Arrange the apples in the prepared pie crust.  Roll out the top crust and lay it over the apples.  Seal and crimp the edges of the pie crust, then cut 4 to 6 holes or slits to vent the steam.

Place the pie in the oven on top of the heated baking sheet and immediately lower the oven temperature to 425F.  Bake the pie for 25 minutes, then cover the top of the pie loosely with tin foil and reduce the oven temperature to 375F.  Bake for an additional 45 to 55 minutes, or until the filling is bubbly.  Remove the pie from the oven and let cool on a wire rack.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Oatmeal M&M Cookies

The first time I made this recipe it turned out to be kind of a flop, so I threw out the recipe.  Then my Hungry Puppies and I did a taste test and we loved them!  They were so delicious!  It's a good thing too, because it took me three attempts to get it right!  The flavor was really great, but they turned out really flat and pancake-y.  Not my favorite.  So, I retrieved the recipe and made a couple of changes so that now the consistency of the cookie matches the flavor.  This recipe can be doubled for a larger batch.

Oatmeal M&M Cookies

1/4 cup butter
1/4 cup butter shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon mexican vanilla
1 1/4 cups flour
1 cup quick oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini M&Ms

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

Cream together the butter, shortening, sugar, and brown sugar.  Beat in the egg and vanilla.  Add the flour, oats, baking powder, baking soda, and salt, and beat until just combined.  Stir in the M&Ms. 

Drop by 2 tablespoonsfull on the prepared baking sheet.  Bake for about 10 minutes, or until lightly browned and just set in the center.  Remove cookies from oven and transfer to a cooling rack to cool completely.  Makes 18 cookies.

Enjoy!  -Cardamommy

Oatmeal Raisin Bars

I have been meaning to make these bars for quite some time now, and always finding some excuse to make something else.  Not sure why that is because these treats are so delicious.  They are easy and hearty, moist and chewy, and have a wonderful cinnamon raisin flavor.  

Oatmeal Raisin Bars

3/4 cup (1 1/2 sticks) butter, melted
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon salt
1/2 cinnamon
1 cup all purpose flour
2 cups old fashioned oats
1 cup raisins

Preheat the oven to 350F.  Spray and 8 inch square baking dish with cooking spray.

In a large bowl, combine the butter, brown sugar, granulated sugar, egg, salt, and cinnamon, stirring until well blended.  Add the flour, oats, and raisins and stir until just combined.  

Pour batter in the prepared pan and spread evenly.  Bake for about 25 minutes, or until a toothpick inserted in the center comes out with  moist crumbs.  Cool then cut into bars.  Makes 12 bars.

Enjoy!  -Cardamommy

Banana Coconut Bread

I am not a fan of banana bread.  At all.  There are some recipes that I have made before that are tolerable, and I am constantly looking for a new variation that I will be okay with eating.  Generally, I avoid the topic all together.  However, my youngest Hungry Puppy has been asking to make banana bread all week, so what's an indulgent mom to do?  Search out/create a new recipe and make it happen.  This bread is very light and straight forward.  No brown sugar, no spices.  I think that the banana and the coconut go together well, and neither flavor dominates the other.  It is quite delicious.  Even for a banana bread non-lover.

Banana Coconut  Bread

1/2 cup butter, melted
1 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 cup buttermilk
1/4 cup cream of coconut
3 bananas, mashed (about 1 cup)
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup shredded coconut (I used fresh coconut, packaged will work as well)
Demerara sugar (optional) to sprinkle on top

Preheat the oven to 350F.  Grease and flour a 9x5 inch loaf pan.

In a large bowl, stir together the butter and the sugar until completely combined.  Stir in the eggs, vanilla and coconut extracts, buttermilk, cream of coconut, and mashed bananas.  Stir in the flour, baking powder, salt, and baking soda.  Add the coconut and stir until just combined.

Pour the batter into the prepared pan and smooth the top.  Sprinkle with the desired amount of Demerara sugar.  Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs.  Remove bread from the oven and let cool in the pan for about 15 minutes.  Carefully remove bread from the pan and let cool before slicing.  Makes 1 loaf.

Enjoy!  -Cardamommy

Fall Recall

I am continually searching for new recipes to try and because of this, there are very few recipes that I will make over and over again.  I wanted to take this opportunity to bring back some super delicious Fall recipes that are definitely worth repeating.

Nutella Caramel Apples


Pumpkin Chocolate Chip Cookies


Mommy's Pumpkin Pie


Pumpkin Whoopie Pies with Lemon Filling


Pumpkin , Sweet Potato, and Pumpkin Pie


Sweet Potato Toffee Pie


Sweet Potato S'mores Pies


Cinnamon Apple Flatbread


Sweet Potato Doughnuts


Tunnel Of Apple Spice Cake


Pumpkin Biscuits


Pumpkin Snickerdoodles


Apple Cinnamon Cheddar Grilled Cheese


(The Best Ever!) Pumpkin Chocolate Chip Cookies


Pumpkin Spice Pudding Cookies


Cinnamon Spice Caramel Apples


Caramel Apple Pie


Rice Krispie Critters


Pumpkin Brownies


Peanut Butter Caramel Apples


Pumpkin Cornbread


Pumpkin Bagels with Pumpkin Cream Cheese


Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream


Apple Fritter Muffins


Enjoy!  -Cardamommy