Granola Chocolate Chip Cookies

I don't know how it is in your kitchen, but occasionally I will buy something that I don't normally buy, but for cooking purposes only!  I make declarations and swear out edicts.  I make large signs and rig booby traps around the restricted section of my pantry.  This tends to make my family (mostly my husband, okay, only my husband) very antsy.  They (he) will prowl around the restricted section asking incessantly when I'm going to open the protected item.  What am I going to make with it?  Will you use it soon?  I bought some granola with the purpose of using it in baking applications, and sort of kind of forgot about it.  Oh, but my husband didn't.  He has his eye on those boxes.  So I had the idea to make granola chocolate chip cookies.  These cookies turned out wonderfully!  They remind me a bit of oatmeal chocolate chip cookies, but with crunchy flavorful bursts of granola.  I think that the biggest thing that I would change would be to add more granola.

Granola Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
1 1/2 cups granola (homemade or commercial)

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

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla extract and beat until well combined.  Add the flour, cornstarch, baking soda, and salt and beat until completely incorporated.  Stir in the chocolate chips and granola.

Scoop the dough using a cookie scoop (about 2 tablespoons) and place on the prepared baking sheet.  Bake for about 12 minutes, until the top is just set and the edges are a light golden brown.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer to a cooling rack to cool completely.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Peanut Butter Snickers Cookies

The idea for these cookies came to me in my sleep the other day.  Sometimes, when I am sleeping, or right on the verge of sleeping, I have random thoughts pop into my head.  They are always brilliant thoughts, which make me worry that I will forget them by the time I wake up.  Weirdness.  I know.  Well, I remembered this one, and when I told my Hungry Puppies about these cookies, they may have drooled a little bit.  At least one jaw hit the floor, and I definitely had a declaration of "You're the best Mom EVER!".  Good enough for me.  Coincidentally, my husband may also have drooled and declared me the best wife ever.  You know how it is.  Also coincidentally enough, the snickers (leftover from Halloween if you can believe it) are in the restricted section of the pantry.  I revel in my kitchen power.

Peanut Butter Snickers Cookies

3/4 cup (1 1/2 sticks) butter
1 cup peanut butter (I used crunchy, use your favorite)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 3/4 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped Snickers candy bars (about 18 fun size)

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

Cream together the butter, peanut butter, brown sugar, and granulated sugar.  Add the egg and vanilla and beat until well blended.  Beat in the flour, baking soda, and salt until incorporated.  Stir in the chopped Snickers.  

Use a cookie scoop to drop the dough onto the prepared baking sheet.  Bake for 12 minutes, until the cookies are set on the top.  Remove cookies from the oven and let cool on the pan for about 5 minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Apple Cranberry Cobbler

We are having some seriously cold weather here right now.  Like in the vicinity of -40 with the windchill.  Yes.  40 degrees below zero windchill.  About -14 without the windchill.  Super ridiculously cold.  So I thought that a nice warm comforting dessert was just what was needed.  This delicious cobbler is full of tart apples and cranberries with just the right amount of sweetness added in.


Apple Cranberry Cobbler

Apple Cranberry Filling:
5 granny smith apples, peeled, cored, and chopped
1 12 ounce bag fresh (or frozen) cranberries
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg
3 Tablespoons cornstarch
1 Tablespoon lemon juice
8 Tablespoons (1 stick) butter

Topping:
1 cup all purpose flour
1/2 cup granulated sugar
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk

Preheat the oven to 350F.

In a large bowl, combine the apples, cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice.  Toss together until evenly coated.  Place the butter in a 9x13 baking dish and place in the preheated oven.

For the topping, stir together the flour, sugar, baking soda, and salt.  Pour in the milk and stir just until the batter comes together.  

When the butter has melted, remove the baking dish from the oven and pour the fruit filling evenly over the melted butter.  Spoon the topping over the fruit filling.

Place the cobbler in the oven and bake for about 1 hour, or until the fruit is bubbling and the topping is golden brown.  If the topping is getting too dark, place a piece of tinfoil loosely over the top.  Makes 8 servings.

Enjoy!  -Cardamommy

Pasta Bean Soup

I am not the best soup maker of all time.  In fact, I am a little bit intimidated by soup.  I think that is because I rarely make soup.  Rarely ever make soup.  This is sort of problematic because my family frequently desires soup for dinner, and I have had a couple of unfortunate fails.  As such, I have decided to expand my soup repertoire by making soup for dinner one night every week.  This is a pasta bean soup from Taste of Home.  It is hearty and delicious.  You can adjust the spice by adding more or less chipotles.

Pasta Bean Soup

1 Tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cans (14.5 ounces each) chicken broth (about 4 cups)
3/4 cup uncooked small pasta shells
2 teaspoons granulated sugar
1 1/2 teaspoons Italian seasoning
1 to 2 chipotle chiles in adobo sauce, chopped
2 cans (15 ounces each) white kidney beans, drained
1 can (28 ounces) crushed tomatoes
Parmesan cheese, shredded or shaved, for garnish if desired

In a large saucepan or dutch oven, saute the onion and garlic in the olive oil until translucent.  Add the chicken broth, pasta, sugar, Italian seasoning, and chopped chipotle chilis.  Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until pasta is tender.  Stir in the white beans and crushed tomatoes.  Continue cooking until heated through.  Serve sprinkled with Parmesan cheese.  Makes 6 servings.

Enjoy!  -Cardamommy

Chocolate Caramel Whipped Cream Cake

I have never been a fan of Better than Sex cake.  I don't see what the big deal is about cake mix and cool whip.  And I think the name is kind of dumb.  Don't hate me.  I changed my tune, however when I came across this recipe.  I made a few changes to the recipe and came up with this luscious dessert made completely from scratch. It looks like a ton of steps and a ridiculous amount of work, but do not be deceived!  This is a deliciously moist chocolate cake soaked with caramel and chocolate sauce, topped with whipped cream, more caramel sauce, and toffee bits. Divine.  So good.  But I'm still not going to call it Better than Sex cake.  Maybe I'll name it The Little Death Cake, or O My Cake.

Chocolate Caramel Whipped Cream Cake


Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of kosher salt


Cake:
1 cup granulated sugar
3/4 cup + 2 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water

Fudge Sauce:
2 ounces bittersweet chocolate, chopped
1 Tablespoon butter
1/3 cup water
3 Tablespoons granulated sugar
3 Tablespoons corn syrup
Pinch of salt
1 teaspoon vanilla extract

Whipped Cream:
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup chocolate covered toffee bits, for garnish
1/4 cup caramel sauce, for garnish

To make the caramel sauce.  In a heavy bottomed saucepan, combine the sugar and the water.  Cook over medium heat (do not stir, just swirl the pan lightly) until the sugar dissolves, about 4 or 5 minutes.  Increase the heat to medium-high and cook the sugar syrup for 7 or 8 minutes until it is amber colored.  Add the butter and lightly stir or swirl the mixture until it melts, being careful not to splash the sauce up the sides of the pan.  When the butter is melted, remove from the heat and stir in the cream, vanilla, and salt.  Let cool before transferring to a jar.  Store in the refrigerator.  Makes about 1 1/2 cups.

Preheat the oven to 350F.  Spray a 9 inch square cake pan with cooking spray.  Set aside.

In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla, and stir until well blended.  Stir in the boiling water.  Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  

Remove the cake from the oven and poke evenly spaced holes in the cake with a straw, about 1 inch apart.  Drizzle 3/4 cup of the caramel sauce evenly over the cake, letting it soak into the holes.

To make the the fudge sauce, melt together the butter and chocolate (in the microwave or in a double boiler).  In a small saucepan, bring the water to a boil.  Stir the chocolate/butter mixture into the boiling water.  Add the sugar, corn syrup, and salt, and stir until smooth.  Bring the mixture to a boil, then reduce heat slightly (still maintaining a boil) and let cook for 9 minutes.  Remove from heat and let cool for 15 minutes.  Stir in the vanilla.  Spread fudge sauce over the caramel drizzled cake.  Place the cake in the refrigerator to chill before topping with whipped cream.

In a medium bowl, place the whipping cream, vanilla, and powdered sugar.  Beat with a hand mixer (or stand mixer) until stiff peaks form.  Spread the whipped cream evenly over the chilled cake. Sprinkle the chocolate covered toffee bits over the whipped cream, then drizzle the caramel sauce over the top.  Makes 12 servings.  

Enjoy!  -Cardamommy

Caramel Pecan Chocolate Chunk Cookies

When I saw a recipe for these cookies, I knew that I absolutely had to try them because they looked so delicious, and oh did I ever.  And oh were they ever.  I made a few minor changes to the recipe, and these cookies were perfect.  I absolutely love the combination of caramel and pecan, and the chocolate chunks provide a perfect burst of chocolatey goodness.  Adding caramel to a chocolate chip and pecan cookie was definitely one of those "Now why did I not ever think of that???" moments for me.  These cookies will be repeated in my kitchen.  If my husband has anything to say about it, they will be repeated often.  If my Hungry Puppies have anything to say about it, they will be repeated soon.

Caramel Pecan Chocolate Chunk Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chunks
3/4 cup caramel bits (or use regular caramels, chopped into 4-6 pieces each)
1/2 cup chopped pecans

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

In the bowl of a stand mixer, or with a hand mixer, cream together the butter, brown sugar, and granulated sugar.  Beat in the egg and vanilla, scraping down the sides of the bowl if necessary.  Add the flour, cornstarch, baking soda, and salt, and beat until the dough comes together.  Add the chocolate chunks, caramel bits, and pecans, and slowly beat until evenly distributed.

Drop dough with a cookie scoop (about 2 tablespoons) onto the prepared baking sheet.  Bake for about 10 minutes, or until the cookies are just set and golden at the edges, being careful not to overbake.  Remove the cookies from the oven and let cool on the pan for a minute or two before transferring the cookies to a cooling rack.  Makes 2 dozen cookies.

Enjoy!  -Cardamommy

Cinnamon Sugar Pretzels

I have never been a big fan of pretzels.  Plain old ordinary pretzels just don't really move me.  However, I don't mind them if they are spiced up a bit in some variation or another. This variation is absolutely delicious.  The pretzels are not to sweet, and not too cinnamon-y, and they don't have too much white chocolate.  They are a perfect snack.  And you  might not want to stop eating them.

Cinnamon Sugar Pretzels

1 bag (10 ounces) pretzels
1/3 cup canola oil
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 cup cinnamon sugar
1/2 cup white chocolate chips

Pour the pretzels in a large microwave safe bowl.  In a small measuring cup, stir together the oil, sugar, and cinnamon.  Drizzle the oil mixture over the pretzels and stir until evenly coated.  Microwave the pretzels for 1 minute, then remove and stir.  Microwave for an additional 1 minute. 

Cover a baking sheet with waxed paper.  Spread the warm pretzels evenly over the waxed paper.  Sprinkle immediately with cinnamon sugar.  Carefully melt the white chocolate chips (don't want it to seize!) and drizzle over the pretzels.  Let sit until completely cool and the white chocolate is set.  Store in an airtight container or ziplock bag.

Enjoy!  -Cardamommy

Giant Eggnog Cinnamon Rolls

I am having a little bit of an eggnog fixation right now.  I want to make eggnog everything!  As such, I decided to make these eggnog cinnamon rolls that turned out so deliciously fabulous that my husband almost went for a second of these enormous rolls.  There is eggnog in the dough, and a good amount of nutmeg in the filling to give these rolls an eggnogg-y flavor.  The white chocolate eggnog glaze is the finish to compliment these delicious cinnamon rolls.

Giant Eggnog Cinnamon Rolls

Dough:
1 1/2 cups eggnog, room temperature
1 large egg
1/4 cup granulated sugar
1/4 cup powdered milk
1/2 cup mashed potato flakes
1/4 cup canola oil
1 1/2 teaspoons salt
4 cups flour
1 Tablespoon yeast

Filling:
3/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup (1 stick) butter, room temperature

Glaze:
1/4 cup white chocolate chips
4 Tablespoons eggnog, divided
1 cup powdered sugar

Combine all of the dough ingredients in the bowl of a bread machine or stand mixer.  Program the bread machine for the dough cycle, or mix with mixer or by hand until a soft dough forms.  It should be slightly tacky, but not sticky.  Cover and let dough rise for about 1 hour.

While the dough is rising, put together the filling by combining the sugar, nutmeg, and cinnamon in a small bowl.  When the dough has finished rising, roll the dough into a large rectangle and spread with the room temperature butter (you can use a spoon for this, but I find that hands work the best).  Sprinkle the sugar mixture evenly over the butter, then spread it around with your hands.  

Roll up the dough starting at a long side.  Using a piece of dental floss, cut the dough into 8 pieces (or if you prefer smaller rolls, cut into 16 or 18 pieces).  Place the rolls on a large greased or parchment lined baking sheet (they should not be touching in order to have room to rise). 

Preheat the oven to 350F.  Let the rolls rise for about 30 minutes while the oven heats.  Bake the cinnamon rolls for 20 minutes, until light golden brown.  Remove the cinnamon rolls from the oven and let cool slightly while you make the glaze.

In a small microwaveable bowl, place the white chocolate chips and 2 Tablespoons of eggnog.  Heat in the microwave for about 30 seconds, or until the eggnog is bubbly.  Stir the mixture until the white chocolate is melted and the mixture is smooth.  Stir in the powdered sugar, and enough remaining eggnog to reach your desired consistency.  Drizzle the glaze over the warm cinnamon rolls.  Serve immediately.  Makes 8 giant cinnamon rolls (or 16 to 18 regular size rolls).

Enjoy!  -Cardamommy