Whole Wheat Chocolate Chip Cookies

I made these Chocolate Chip Cookies several weeks ago and my family loved them.  I was at my sister's house in Salt Lake City a couple of weeks ago visiting my brand new baby niece (YAY!!) and had an opportunity to make them again.  They were the hugest hit!  My brother in law was so excited when I told him that I left the frozen dough for them to have.  I loved that recipe so much that I decided that I would play with it a bit, only a little, by adding whole wheat flour.  I like that flavor of whole wheat in baked goods.  I like the hearty nutty flavor that it gives.  The cookies are another hit.  Especially when you remember these.  Redemption.

Whole Wheat Chocolate Chip Cookies
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup milk chocolate chips

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

Cream together the butter, granulated sugar, and brown sugar.  Add the eggs and vanilla extract and beat together until well blended. Add the flour, whole wheat flour, baking soda, and salt, and stir together until combined.  Stir in the semi sweet and milk chocolate chips.

Scoop the dough into heaping tablespoon size balls and place on the prepared baking sheet.  Bake for 10 to 12 minutes, or until the cookies are very lightly browned.  Remove from the oven and transfer cookies to a cooling rack.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Carrot Cake with Vanilla Bean Cream Cheese Frosting

Since I had a recent request for carrot cake, I decided that I would give it a go today.  This cake is moist and delicious, and full of carrots, raisins, and fresh shredded coconut.  Topped with cream cheese frosting, it is a hearty and delicious cake that will disappear quickly.

Carrot Cake with Vanilla Bean Cream Cheese Frosting

Cake:
2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
4 eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 cups canola oil
1 pound carrots, peeled and grated (I used a food processor to grate)
1/2 cup raisins
1/2 cup fresh shredded coconut

Vanilla Bean Cream Cheese Frosting:
4 ounces cream cheese, room temperature
4 Tablespoons (1/2 stick) butter, room temperature
1 teaspoon vanilla bean paste (or just use regular vanilla)
3 cups powdered sugar

Preheat the oven to 350F.  Grease a 9x13 baking dish.

In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.  In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.  Add the oil and whisk gently until the oil is completely incorporated.  Stir in the flour mixture until no streaks of flour remain.  Stir in the carrots, raisins, and coconut.

Pour the batter into the prepared baking dish.  Bake for about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely.

For the frosting, cream together the cream cheese and butter.  Add the vanilla bean paste and mix well.  Gradually beat in the powdered sugar until completely combined.  Spread the frosting over the top of the cooled cake.  Makes 12 to 15 servings.

Enjoy!  -Cardamommy

Chocolate Chip Cookies

Chocolate Chip Cookies.  That's it?  The best I could come up with?  No frills?  No fantabulous add-ins?  Yes, just a cookie.  But with this cookie, that is all you need.  I love these cookies!  They are crisp and chewy and buttery and full of flavor.  The semi sweet and milk chocolate chips are perfect.  Not too sweet, and not overpowering the cookie.  Delicious.  This is quite a large recipe that will benefit from a tough mixer (I almost burned out my Sister's hand mixer making these last week...).  I like to bake a dozen cookies right away, then scoop the rest into dough balls and freeze it.  I can then just bake up as many cookies as I need whenever I need them.  Recipe slightly modified from the back of a Ghirardelli Chocolate Chip bag.  One quick note:  This is not a firm cookie dough.  It will look quite soft, and you may be tempted to add more flour.  Don't add more flour, these will bake up beautifully.

Chocolate Chip Cookies

2 cups (4 sticks) butter, room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
2 teaspoons vanilla extract
4 eggs
4 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (1 bag) milk chocolate chips
2 cups (1 bag) semi sweet chocolate chips

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

In a stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.  Add the vanilla extract.  Beat in the eggs, one at a time, scraping down the sides if necessary.  Carefully beat in the flour,  baking soda, and salt.  Stir in the milk chocolate chips and semi sweet chips.  

Scoop dough by heaping tablespoonfuls onto the prepared baking sheet and bake for about 10 to 11 minutes, or until golden brown at the edges and just set in the center.  Remove from the oven and transfer to a cooling rack.  Makes about 5 dozen cookies.

Enjoy!  -Cardamommy

Cinnamon Sugar Brie and Pistachio Bread Sticks

Last week, I made cinnamon sugar bread sticks.  Whoa, they were amazing.  I actually ate all of the leftover bread sticks for lunch the next day.  All.  My husband was incredibly a) shocked, and b) disappointed.  I decided to get a little fancier with my next incarnation (which my husband requested less than a week after the first).  These bread sticks are loaded with cinnamon, sugar, brie and pistachios.  I was totally worried!  I didn't think that they would go over very well with my husband or the Hungry Puppies.  The worry was unnecessary.  They all loved them.  Even better than the plain cinnamon sugar version.  Definitely give these  bread sticks a try.  They are totally worth it.

Cinnamon Sugar Brie and Pistachio Bread Sticks

1/2 batch No Knead Refrigerator Pizza Dough
2 teaspoons cinnamon, divided
6 Tablespoons sugar
8 ounces Brie, sliced very thinly
1/2 to 3/4 cup pistachios, roughly chopped

Preheat the oven to 400F.  Grease a pizza pan.

Roll out the pizza dough on a well floured surface.  Place the pizza dough onto the prepared pan.  Sprinkle 1 teaspoon of the cinnamon over the dough.  Bake the dough for about 10 minutes.

Remove the bread sticks from the oven, and arrange the brie evenly over the entire surface.  Mix the remaining 1 teaspoon of cinnamon and sugar, then sprinkle evenly over the brie.  Sprinkle the pistachios over the top and return the bread sticks to the oven for about 5 minutes, or until the cheese is melted.  Makes one pan of bread sticks.

Enjoy!  -Cardamommy

Mexican Pizza

I have a great pizza recipe for you!  This was another absolute hit at my house the other night.  Beans, seasoned ground beef, Mexican cheese, lettuce and tomato make give this pizza a delicious Mexican flavor.  My oldest hungry puppy said that this Mexican pizza was better than the one she had at our favorite Mexican restaurant!  High praise, indeed!  

Mexican Pizza
Pizza dough (homemade like this one, or store bought)
1 pound ground beef
1/2 teaspoon chili powder
1 to 2 Tablespoons taco seasoning
1/2 cup water
1 can (15 ounces) pinto beans
8 ounces Mexican melting cheese, shredded ( I used La Morenita Authentic Mexican Melting Cheese)
Shredded lettuce
Chopped tomato

Preheat the oven to 425F.  Grease a pizza pan.  Set aside.

Brown the ground beef.  Drain off any grease, then stir in the chili powder, taco seasoning, and water.  Simmer over medium-low heat until the water has almost cooked away.  Meanwhile, mash the pinto beans.

Roll out the pizza dough to fit the prepared pan.  Spread the beans over the unbaked crust.  Spoon the meat over the beans.  Sprinkle the cheese over the pizza and bake for about 15 to 20 minutes, or until the crust is golden and the cheese is melted and bubbly.  
Remove the pizza from the oven and sprinkle the lettuce and tomato over the top. Makes 1 pizza, about 8 slices.

Enjoy!  -Cardamommy

No Knead Refrigerator Pizza Dough

I feel slightly guilty saying this out loud, but I feel that I have been a bit lazy in my baking over the last several months.  I seem to be all about simplicity lately, and what is the easiest possible way to make something happen.  Maybe it is because it is summertime and I am spending my days playing outside and enjoying the sunshine, but I don't really want to be spending unnecessary hours in the kitchen.  In comes this bread/pizza dough.  I have shared this recipe with you before, in the form of No Knead White Bread, but I wanted to bring it back in another application that just dawned on me.  Pizza dough.  Amazing!  Why did I not think of this before?  You can make this dough up to 7 days before you need it, and just store it in the refrigerator.  Use it to make a loaf or a pizza crust.  Simple and delicious!

No Knead Refrigerator Pizza Dough

3 cups (24 ounces) lukewarm water

6 1/2 to 7 1/2 cups (32 ounces) all purpose flour
1 Tablespoon salt
1 1/2 Tablespoons instant yeast

Combine all of the ingredients in a large mixing bowl. Mix and stir everything together to make a very sticky, rough dough. By stand mixer, beat at medium speed for 30 to 60 seconds. By hand, just stir well until everything is combined.

Transfer dough to a greased 6-quart food-safe bucket, and cover with a lid or plastic wrap. Let dough rise at room temperature for two hours, then refrigerate for at least two hours, or up to seven days.

When ready to use, divide the dough in half and roll out on a well floured surface.  Place on a greased pizza pan and add the toppings (or if using a pizza stone, add the toppings first before transferring to the stone).  Bake in a preheated 425F oven for 15 to 20 minutes or until lightly golden.  Makes 2 large pizza crusts (about 16 inch).

Enjoy!  -Cardamommy

Coconut Rice Pudding

I made some rice yesterday using fresh coconut water instead of plain water.  It was such a hit!  Everyone love it, and the suggestion was made that it would make fabulous rice pudding.  Since I had just a bit left over, I decided to try it out, and I think I may be addicted.  Creamy pudding, soft rice and raisins, a touch of cinnamon, and fresh coconut to round it out.  Delicious.  For best results, use a fresh coconut that you open yourself.  Drain the water to use in the rice, then grate the flesh.

Coconut Rice Pudding

2/3 cup rice
1 1/3 cup coconut water (I used fresh water that I drained from the coconut myself, but you can use store bought)
2 Tablespoons cornstarch
1/4 cup sugar
1/4 teaspoon salt
2 cups milk
1 egg, beaten
2 Tablespoons butter
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup golden raisins
1/2 cup fresh grated coconut (bagged shredded coconut is fine)

In a saucepan, combine the rice and coconut water.  Bring to a boil, then reduce heat to low and cover.  Simmer for about 20 minutes or until the rice is tender.

In a medium saucepan, stir together the cornstarch, sugar, and salt.  Whisk in the milk and the beaten egg.  Heat the mixture over medium heat, stirring constantly until it comes just to a boil, and has thickened.  Remove from the heat and add the cooked rice, butter, vanilla, cinnamon, raisins, and fresh grated coconut.  Stir together until well combined.  Makes about 4 servings.

Enjoy!  -Cardamommy

Orange Layer Candy Cake

When I asked my husband what kind of cake he wanted for his birthday, I already had this cake in mind because he absolutely loves Kit Kat Bars and Peanut M&Ms.  I wouldn't tell him what it was, but I told him that I had a plan.  So what kind of cake?  He picked carrot cake.  What?  So I told him no. Then I "suggested" that he choose a plain yellow cake (since chocolate is not his most favorite).  He said sure.  Because when I give him options?  Well, they're not really options.  Lucky all around that he has figured that out.  I finally settled on an orange cake with orange frosting, which I thought would compliment the chocolate candy very nicely (good thing he loves orange too, huh?  See?  I'm a good wife).  A quick note:  Please please please please please! Grease and flour the pans very well, or you will end up making another 1/2 batch of cake to replace the layer that remained stuck to the bottom of the pan.  

Orange Layer Candy Cake

Cake:
10 Tablespoons (1 stick plus 2 Tablespoons) butter, room temperature
1 3/4 cup sugar
Zest of one orange
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups orange juice

Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1/2 teaspoon orange extract
1 teaspoon vanilla extract
4 cups powdered sugar
1 to 2 Tablespoons milk, if necessary
12 full size Kit Kat Bars
1/2 bag of M&Ms
1/2 bag of Peanut M&Ms

Preheat the oven to 350F.  Grease (well) and flour (well) 2 9-inch round cake pans.

In a large bowl, cream together the  butter, sugar, and orange zest.  Beat in the eggs and vanilla extract.  Combine the flour, baking powder, and salt, then add to the creamed mixture.  Beat the flour mixture in slowly, while gradually adding the orange juice.  Beat just until incorporated.  

Pour the cake batter evenly into the two prepared pans, and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cakes from the oven and let cool in the pans for about 10 minutes.  Gently turn cakes out right side up onto a cooling rack (the tops are a little sticky and might stick to the rack and tear).  Cool completely.

For the frosting, cream together the butter and shortening.  Add the orange and vanilla extract.  Beat in the powdered sugar, one cup at a time until completely incorporated.  If the frosting is too stiff, add a little milk.  Beat the frosting until it is light and fluffy.

To assemble the cake, place a cake layer on a plate and spread some frosting on top.  Place the other layer on top, then frost the top and sides of the cake.  This frosting does not have to look perfect at all.  After the candy goes on, you won't see any frosting at all. To finish the cake, place the Kit Kat Bars vertically around the cake.  Place (or dump) the M&Ms on top of the cake, covering the frosting.  Makes 10 to 12 servings.

Enjoy!  -Cardamommy

S'Mores Filled Brownies

To finish our little S'mores quest, I bring you these (perhaps over the top) treats.  A layer of brownie, then graham cracker, then chocolate, then marshmallow, then graham cracker, then brownie!  Essentially a brownie - S'more sandwich.  Could it possibly get better?  I don't know, maybe more chocolate drizzled on top?  These are oh so gooey and delicious when served warm.  Looking for more S'mores treats?  Try S'mores Whoopie Pies (my all time favorite!), Chocolate S'mores Ice Cream, Pina Colada White Chocolate S'mores, and S'mores Ice Cream Pie.

S'Mores Filled Brownies

2 8x8 pans of freshly baked (still hot!) brownies (line pan with parchment paper before baking!)
9 graham cracker sheets (1 sleeve)
5 regular size Hershey Chocolate Candy Bars
20 to 25 flat stacker marshmallows (or about 12 large marshmallows cut in half)
1/4 cup mini chocolate chips

Remove the brownies from the oven.  On top of the brownies in one pan, sprinkle about 2 tablespoons mini chocolate chips.  Place 4 1/2 of the graham cracker sheets in a single layer over the chocolate chips.  Next, fit the candy bars evenly on top of the graham cracker sheets in a single layer. Place the marshmallows evenly over the chocolate (you can use mini marshmallows to create a single layer as well).  Top with the remaining graham cracker sheets, and carefully sprinkle the remaining mini chocolate chips over the graham crackers.

Loosen the edges of the second pan of brownies so they can be turned out in a single sheet without breaking.  Invert the second pan of brownies on top of the first pan with the S'mores layer.  Press down slightly.  The residual heat from the brownies will melt the chocolate and marshmallows.  Cut while still slightly warm.  Makes about 9 servings.

Enjoy!  -Cardamommy

S'Muffins

These muffins are next up in my S'mores quest for the Summer. They are  moist, flavorful, and delicious, and not too sweet, which I like.  The addition of chocolate chips rounds out this muffin nicely, and doesn't make it over-the-top sweet.  The marshmallow bits melted away and disappeared during baking, but we'll give them big points for trying.  And the crumble topping?  We LOVE the crumble topping.  My youngest Hungry Puppy ate the topping right off, then pushed the rest aside.  Fabulous.  Original recipe found here.

S'Mores Muffins

Muffins:
1 cup all purpose flour
1 cup graham flour
1 cup graham cracker crumbs (about 7 full sheets)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1/3 cup canola oil
1 large egg
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1/2 cup Jet Puffed Marshmallow Bits

Crumb Topping:
1/4 cups all purpose flour
1/4 cup brown sugar, packed
1/4 cup graham cracker crumbs (about 2 full sheets)
1/2 teaspoon cinnamon
3 tablespoons butter, melted

Preheat the oven to 400F.  Spray 6 jumbo muffin cups (or about 12 regular size muffin cups) with cooking spray, or line them with paper liners.

In a large bowl, combine the flour, graham flour, graham cracker crumbs, baking powder, baking soda, and salt.  In a separate bowl, combine the buttermilk, oil, egg, and vanilla extract.  Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the chocolate chips and marshmallow bits.

For the crumb topping, in a small bowl, combine the flour, brown sugar, graham cracker crumbs, and cinnamon.  Add the melted butter and toss together with a fork until crumbly.

Spoon the muffin batter into the prepared muffin cups, filling them about 3/4 full.  Sprinkle the crumb topping on top of the batter.  Bake for about 20 minutes (about 15 minutes for regular size muffins) or until a toothpick in the center comes out with moist crumbs, or clean.  Remove muffins from the oven and let cool for 2 to 3 minutes in the pan.  Remove muffins from the pan and place on a cooling rack.  Makes 6 jumbo muffins, or about 12 regular size muffins.

Enjoy!  -Cardamommy

S'Moreos Bars

When my Mom brought this recipe home several years ago, we were super excited to try it out.  The only problem was, it was for an army.  Not even kidding.  6 pounds of marshmallows?  1 Gallon of Oreo cookie crumbs?  Don't get me wrong!  I have no problem with a gallon of Oreo crumbs, but I only have 2 hungry puppies!  Who is going to eat all that and not gain 6000 pounds?!  So my Mom and I had to do some minor adjusting.  We came up with a recipe to fit an 8x11 pan.  Much more reasonable, I think.  And we love them!  They are so delicious!  


S'Moreos Bars


4 Tablespoons (1/2 stick) butter
1 bag (10.5 ounces) marshmallows (mini or regular), divided
1/2 cup (4 ounces) chocolate chips
3/4 teaspoon vanilla extract
2 cups Oreo crumbles (not fine crumbs)
6 cups (8 ounces) Golden Grahams cereal


Spray an 8x11 pan with cooking spray.  Set aside.


In a large microwaveable bowl, combine the butter and 2/3 of the marshmallows.  Microwave for about 1 minutes, or until melted.  Add the chocolate chips and stir until well combined and completely melted and smooth.  Stir in the vanilla extract.  Add the Oreo crumbles, cereal, and remaining marshmallows.  Stir until evenly coated with the chocolate marshmallow mixture.  Pour into the prepared baking dish an press in evenly.  Let cool completely before serving.  Makes about 12 bars.


Enjoy!  -Cardamommy

S'Mores Cookies

I love s'mores, and just about all things s'mores.  So I am feeling quite behind in my s'mores related posts so far this Summer!  These cookies are really delicious.  They are a bit sticky from the marshmallows and are soft and chewy inside.  I'll have some more S'mores recipes for you coming up next week.

S'Mores Cookies


1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspon baking powder
1/2 teaspoon salt
8 full graham cracker sheets, "food processed" or "rolling pinned" into crumbs
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup Jet Puffed marshmallow bits


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


In a medium bowl, cream together the butter, granulated sugar, and brown sugar.  Add the egg and vanilla extract and beat until well combined.  Beat in the flour, baking powder, salt, and graham cracker crumbs.  Stir in the white chocolate chips, mini chocolate chips, and marshmallow bits.  


Scoop dough into 2 tablespoon size balls and place on the prepared baking sheet.  Bake for about 10 to 12 minutes.  Remove from oven and transfer to cooling rack.  Makes about 18 cookies.


Enjoy!  -Cardamommy

Chocolate Peanut Butter Cheerio Marshmallow Treats

My hungry puppies love cereal and marshmallow treats.  Whether it is rice krispies treats, or golden graham treats, or oreo marshmallow treats, they are a hit.  These no bake bars are made with chocolate and peanut butter cheerios.  For a simpler version, just combine the cereal and make it one layer.


Chocolate Peanut Butter Cheerio Marshmallow Treats


Chocolate Layer:
3 Tablespoons butter
1 bag (10 ounces) marshmallows (mini or regular)
1 cup semi sweet chocolate chips
1/2 teaspoon vanilla extract
6 cups Chocolate Cheerios


Peanut Butter Layer:
3 Tablespoons butter
1 bag (10 ounces) marshmallows (mini or regular)
1/2 cup peanut butter
6 cups Peanut Butter Cheerios


Drizzle:
1/2 cup chocolate chips
1/2 cup peanut butter chips
1 teaspoon oil, divided


Grease a 9x13 baking dish. Set aside.


For the chocolate layer, in a large microwaveable bowl combine butter and marshmallows.  Microwave for about 1 minute or until melted.  Add the chocolate chips and vanilla, and stir well until melted and smooth.  If necessary, return to the microwave and heat for an additional 15 to 30 seconds.  Add the Chocolate Cheerios and stir until evenly coated with the marshmallow mixture.  Transfer the cheerio mixture to the prepared pan, and press in evenly with greased hands.


For the peanut butter layer, in a large microwaveable bowl, combine butter, marshmallows, and peanut butter.  Microwave for about 1 minute or until melted.  Stir well until smooth.  If necessary, return to the microwave and heat for an additional 15 to 30 seconds.  Add the peanut butter cheerios and stir until evenly coated with marshmallow mixture.  Transfer the cheerio mixture to the pan and press evenly on top of the chocolate cheerio layer.


For the drizzle, place the chocolate chips and peanut butter chips in separate bowls and add 1/2 teaspoon of oil to each.  Melt the chips in the microwave for about 30 to 60 seconds, stirring after 30 seconds.  Stir the chips until melted and smooth.  Drizzle the melted chocolate over cheerio treats, then drizzle the melted peanut butter chips over that.  Makes 12 to 15 large treats.


Enjoy!  -Cardamommy