German Chocolate Macaroons

Do you remember these German Chocolate Chip Cookies?  And how delicious they were?  Yeah.  Well.  Remember that I said I was going to do another version in the hopes of mimicking the texture of coconut pecan frosting?  Sorry to leave you hanging for so long, but I totally nailed it this time.  These cookies are chewy and gooey and oh so delicious.  They totally reminded me of coconut pecan frosting topped devils food cake.  Amazing.  Sometimes I inspire myself.  Original recipe found here.

German Chocolate Macaroons

3 large egg whites
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup (2 ounces) semi sweet chocolate chips, melted and cooled slightly
2 1/2 cups sweetened dried shredded coconut
3/4 cup chopped pecans

Preheat the oven to 325F.  Line a baking sheet with parchment paper.

In a medium size bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract.  Stir in the melted semi sweet chips, coconut, and pecans, making sure that the mixture is well combined and the coconut is completely incorporated.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake for 14-15 minutes, or until the cookies are just set.  Be careful not to overbake.  Remove from the oven and let cool for on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.  Makes about 18 macaroons.

Enjoy!  -Cardamommy

S'mores Granola Bars

My Hungry Puppies love granola bars.  I love granola.  Odd, then, that you've never seen a recipe for granola or granola bars on this blog.  Hmmm.  Time to change that.  I've never made granola bars before, and my only attempt at granola was not the most favorite.  I think that these granola bars will be a huge hit, though.  Chocolate chips and marshmallows sandwiched in between two layers of graham cracker and oatmeal granola  make for a delicious little snack.  My Hungry Puppies can hardly wait for the taste test!

S'mores Granola Bars

6 Tablespoons butter
1/3 cup maple syrup
1/4 cup brown sugar
1/2 cup all purpose flour
2 cups old fashioned oatmeal
1 cup graham cracker crumbs
1/4 teaspoon shredded coconut
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1 1/2 cups mini marshmallows

Preheat the oven to 350F.  Grease a 9x9 inch square pan.  Set aside.

In a large microwaveable bowl, combine the butter, syrup, and brown sugar.  Heat in the microwave until the butter is melted and the brown sugar has dissolved.  Remove the bowl from the microwave.  Add the flour, oatmeal, graham cracker crumbs, coconut, and salt, and stir together until well blended.  

Press 1/2 of the granola mixture onto the bottom of the prepared pan.  Sprinkle the semi sweet chocolate chips, milk chocolate chips, and marshmallows over the granola layer.  Sprinkle the remaining granola over the top of the chocolate chips and marshmallows, and press firmly to form an even layer.

Bake for about 15 minutes.  Remove from the oven and let cool for 15 to 20 minutes.  Cut the granola bars into squares while they are still warm.  Makes 12 bars.

Enjoy!  -Cardamommy

Oatmeal Toffee Chocolate Chip Cookies

I have another oatmeal cookie recipe for you that I think you will love.  These cookies are full of oatmeal, toffee bits, and chocolate.  They are crisp/chewy and delicious.  Maybe not groundbreaking, but definitely a winning combination!

Oatmeal Toffee Chocolate Chip Cookies

1/2 cup butter
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
3/4 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup quick cooking oatmeal
1/2 cup old fashioned oatmeal
3/4 cup milk chocolate chips
3/4 cup toffee bits

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

Cream together the butter and brown sugar until completely combined and smooth.  Beat in the egg and vanilla extract.  Add the flour, baking soda, baking powder, salt, quick cooking oatmeal, and old fashioned oatmeal.  Beat until blended and no streaks of flour remain. Stir in the chocolate chips and toffee bits. 

Drop dough by heaping tablespoonfuls on the prepared baking sheet.  Bake for about 12-13 minutes, or until the cookies are lightly browned at the edges.  Remove from oven and let cool on the pan for several minutes before transferring to a cooling rack.  Makes about 18 cookies.

Enjoy!  -Cardamommy

Autumn Candy Centerpiece

So, I am doing something a little different today, but I feel okay about it because it still involves food and calories.  I am not an exceptionally crafty person, but I decided that it might be fun to start doing centerpieces for my table.  I live in an apartment right now, so I don't have much opportunity for serious decorating, but I can definitely work with a seasonal centerpiece.  I did one for Easter, and it was fabulous, so I decided to try out another one for Fall.  It is super easy and versatile.  I just change the candy and the flowers to fit the season. You may need to change the amounts of candy based on the size of your jar.

Autumn Candy Centerpiece

1 large vase or jar
1 bouquet of silk flowers (wash the stem if you want to eat the candy in the jar)
1 bag Autumn colors M&Ms
1 bag Autumn colors Peanut M&Ms
1 bag candy corn
1 bag Indian corn
1 large box Whoppers

Combine the M&Ms and peanut M&Ms in a bowl.  In a separate bowl, combine the candy corn and Indian corn.  Place a double handful of the candy corn mix into the vase or jar.  Add a layer of whoppers.  Check the outside of the jar to make sure you can see the defined layers.  On top of the whoppers, add a double handful (or two) or the M&Ms mix. Add another layer of whoppers, again checking the outside to make sure the layers are defined.  Place one more double handful of the candy corn mix on top.  Carefully insert the stem of your bouquet into the candy and kind of wiggle it down to the very bottom.  Arrange the flowers as desired.

Enjoy!  -Cardamommy

Chocolate Raspberry Coconut Candy Cookies

Holy cow, that title is a mouth full, and that is the shortened version.  I have a bad habit of "collecting" (read: buying and saving forever) candy.  I still have Easter candy.  And Christmas candy from last year.  Yeah, it's been opened.  No, no one eats it.  I know. Weird.  The tally: 2 open bags of Peepsters (one dark chocolate and one milk chocolate), 5 open bags of M&Ms (assorted flavors), 1 open bag of Hershey's Kisses (raspberry flavor), 2 open boxes of Skittles, 7 open bags of chocolate chips (assorted varieties), 1 giant open  bag of Raisinettes, 1 open bag of caramel bits, 1 open bag of Candy corn, 1 open bag of Indian corn, 1 open bag of coconut Oreos, and 1 open bag of regular Oreos (I realize Oreos aren't candy, but I'm illustrating here).  You should see the cabinet it is in.  It's like a big dirty secret.  That I don't open in front of people.  Anyhow.  That brings me to these delightful cookies.

These cookies are born from 4 open bags.  I chopped up the Peepsters (both bags), chopped up the coconut Oreos, and chopped up the Raspberry Hershey's Kisses.  And then I ran out of cocoa powder and had to run to the store.  Typical. Then I made a chocolate cookie dough to hold the candy together.  Right?  The cookie only exists so that I will feel better about eating all of that candy.  

Chocolate Raspberry Coconut Cookies

1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup chopped Peepsters (or any other chopped form of chocolate candy)
2 cups chopped Coconut Oreo cookies
1 cup chopped Raspberry Hershey's Kisses

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

In a large bowl or stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.  Add the eggs and vanilla and beat until incorporated.   Beat in the flour, baking soda, salt, and cocoa powder (carefully so as not to have a cocoa explosion).  Stir in the Peepsters, Oreos, and Kisses.

Scoop dough by 2 tablespoonfuls and place on the prepared baking sheet.  Bake the cookies for 10 minutes, being careful not to overbake.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to finish cooling.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Cavatini

This is a delicious dish that my Mom first made for us years ago.  It is a simple and hearty dish, and tastes wonderful.  My Hungry Puppies loved this meal, and I am relatively certain that it will be making the dinner request list frequently.

Cavatini

8 ounces Rigatoni
1 pound ground beef
1 onion, chopped
3 ounces pepperoni
4 ounces Velveeta cheese, diced
2 cups spaghetti sauce
1/2 cup sliced black olives
1 cup shredded mozzarella cheese

Preheat the oven to 350F.  Grease an 8x11 baking dish.  Set aside.

Cook the rigatoni according to package directions.

While the pasta is cooking, in a large saucepan, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent.  Add the pepperoni and diced cheese and stir together until the cheese starts to melt.  Add the spaghetti sauce and stir in the olives.  Bring to a simmer, stirring frequently.  

Drain the cooked rigatoni and add the pasta to the sauce.  Stir together until well combined, then transfer to the prepared baking dish.  Sprinkle the mozzarella cheese on top of the pasta.  Bake uncovered for about 30 minutes.  Makes about 4 servings.

Enjoy!  -Cardamommy

Cookie Dough Dessert Pizza

This is the last and final recipe in this round of dessert pizzas (although I am now really interested in trying more...apple, peach, the sky is the limit!), and it is the most time consuming. This is only because you have to make the cookie dough, though, and who doesn't like (or want) to make cookie dough?  This pizza is delicious (are you sensing a theme of deliciousness here?), and you won't want to stop at one piece!

Cookie Dough Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough

6 Tablspoons granulated sugar

2 Tablespoons butter, melted

Cookie Dough:

1/2 cup shortening

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mini chocolate chips

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

In a medium size bowl, combine the shortening, brown sugar, and granulated sugar together (you can use a hand mixer, but I used a large mixing spoon).  Stir in the egg and vanilla extract.  Add the flour, baking soda, and salt, and stir together until well combined (the dough will be very stiff and crumbly).  Stir in the mini chocolate chips.  Set aside.

Roll out the pizza dough and place on the prepared pizza pan.  Combine the sugar and melted butter, and sprinkle evenly over the dough.  Crumble the cookie dough evenly over the pizza crust.  Bake for about 15 minutes, or until the pizza is lightly browned.   Remove pizza from the oven and let sit for about five minutes before cutting.


While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

S'Mores Dessert Pizza

Since we're going with the dessert pizza theme, how about a S'mores dessert pizza for you?  This one is covered with graham crackers and milk chocolate and topped with toasted marshmallows and a vanilla frosting.  Gooey and delicious, what's not to  like?

S'Mores Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough

6 Tablspoons granulated sugar

2 Tablespoons butter, melted

5 whole graham cracker sheets, roughly crushed

1 cup milk chocolate chips

2 cups mini marshmallows

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

Roll out the pizza dough and place on the prepared pizza pan.  Combine the sugar and melted butter, and sprinkle evenly over the dough.  Sprinkle the graham crackers and chocolate chips over the dough.  Bake for about 10 minutes.  Remove pizza from the oven and sprinkle marshmallows over the top.  Bake for an additional 5 minutes.  Remove from oven and let sit for about five minutes before cutting.


While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

Oreo Dessert Pizza

I have always had sort of an interest in dessert pizzas, but have never ever actually made one before.  We were in Utah several weeks ago and I had the opportunity to try a couple of dessert pizzas at a restaurant there.  This was one, and while I didn't quite nail it exactly, it is still super delicious.  My oldest Hungry Puppy thought that this pizza was the best ever.

Oreo Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough
6 Tablespoons granulated sugar
2 Tablespoons butter, melted
1 package Oreo cookies, finely chopped

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

Roll out the pizza dough, and place on the prepared pan.  Combine the sugar and butter and sprinkle evenly over the crust.  Sprinkle the chopped Oreos evenly over the crust.  Place in the oven and bake for about 15 minutes.  Remove from the oven and let sit for about 5 minutes before slicing.

While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

Triple Berry Cornmeal White Chocolate Chip Cookies

I found this recipe a couple of weeks ago and have been meaning to give it a whirl ever since.  I always love adding different things into baked goods, such as cornmeal, oatmeal, oat or wheat bran, etc.  I have used cornmeal in a cookie before with these Cranberry Cornmeal Cookies, and I love the rustic crunch.  These cookies are a little different, but incredibly delicious.  I made a few changes to the recipe and came up with something that we love!

Triple Berry Cornmeal White Chocolate Chip Cookies

3/4 cup butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dried cranberries, cherries, and blueberries (I found this at Walmart)
1/2 cup white chocolate chips

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

Cream together the butter, granulated sugar, and brown sugar.  Beat in the egg and vanilla extract.    Stir in the flour, cornmeal, baking powder, baking soda, and salt until the dough is combined.  Stir in the dried fruit and white chocolate chips.  

Drop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake for about 12 to 14 minutes, or until the edges are just golden brown and the centers are just set.  Remove from the oven and let cool on the pan for several minutes.  Transfer cookies to a wire rack and let cool completely.  Makes 24 cookies.

Enjoy!  -Cardamommy

White Chocolate Cookie Popcorn

I saw this idea online a while ago, and thought that it would be a fun snack for my Hungry Puppies.  They love popcorn.  In fact, when I started making this, I popped the popcorn and they ate half of it so I had to start over.  This treat combines a little salty with a little sweet, and who doesn't like Oreos and chocolate chip cookie pieces?

White Chocolate Cookie Popcorn

1 bag butter flavored popcorn, popped and unpopped kernels removed!
6 Oreo cookies, finely chopped
3 large chocolate chip cookies, finely chopped
1 cup white chocolate chips, melted

Place the popped popcorn in a large bowl and add the finely chopped cookies.  Drizzle the melted chocolate over the top and toss with a large spoon to coat evenly.  Spread the popcorn mixture on a piece of wax paper to cool completely.  Transfer to a gallon size ziplock bag and seal.

Enjoy!  -Cardamommy

Easy Crock Pot Dinner

My little brother, Maestro, is finally down in Utah with me and we've been cookin' like crazy! It has been so fun to hang out with him and plan various meals together. We have been thinking of doing a completely crock pot meal for a few weeks now, since our mom gave us both crock pots this summer. It's been a crazy weekend, though--antique shopping, going to Swiss days, going on dates...--so I didn't have time to run to the store and pick up supplies, so we just threw together a few things together that I had. The result was still delicious and super simple! You can substitute any kind of meat and/or vegetable in place of what we did, and tailor it to yourself.

1 lb Deer Meat
1 Can Cream of Mushroom Soup
1 C Frozen Peas
4 Small-Medium Potatoes, peeled and halved
1 Bell Pepper, chopped
1/4 C Water
Salt
Pepper
Chipotle Powder

1. Place meat, potatoes, bell pepper, and peas in the crock pot. Sprinkle with salt and pepper.

2. In a medium bowl combine cream of mushroom soup and chipotle powder (I used about a teaspoon) and water. Pour into crock pot.

3. Set crock pot to low for about 6 hours, until meat is done and potatoes are soft.

Mahlzeit!
-Coriaunty