Hot Chocolate and Marshmallow Cookie Sandwiches

I am a big fan of hot chocolate and marshmallows, and really enjoy different desserts that incorporate those flavors.  I've made Hot Chocolate Rice Krispie Treats, Mexican Hot Chocolate Chip Cookie Sandwiches, and Hot Chocolate Pudding.  These cookies are very similar to the mexican hot chocolate chip cookie sandwiches, but the cookies are a little bit softer.

Hot Chocolate and Marshmallow Cookie Sandwiches
Hot  Chocolate Cookies:
1 cup (2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 eggs
3/4 cup hot chocolate powder
2 1/4 cups all purpose flour
1/4 teaspoon of kosher salt
1/4 teaspoon baking powder
1 cup semi sweet chocolate chips
1 cup marshmallow bits

Marshmallow Filling:
1 jar (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon clear vanilla extract
pinch of salt


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

In a large bowl or with a stand mixer, cream together the butter and granulated sugar until light and fluffy.  Beat in the eggs, one at a time.  Add the hot chocolate powder, flour, salt, and baking powder, and beat until combined.  Stir in the chocolate chips and the marshmallow bits.

Scoop the dough with a medium size cookie scoop (about 2 tablespoons), and drop onto the prepared baking sheet.  Bake the cookies for about 10 to 11 minutes, or until the tops are set.  Remove the cookies from the oven and let cool on the pan for about 3 to 5 minutes.  Carefully transfer the cookies (they will be soft) to a cooling rack to cool completely.

For the filling, combine the marshmallow cream, shortening, powdered sugar, vanilla, and salt in a bowl.  Beat on low speed with an electric mixer until just combined, then beat on high speed until fluffy.  Scoop filling by tablespoonfuls in between two cookies.

To assemble the cookies, spread some frosting on the flat side of one cookie, then top with another cookie.  Makes about 12 cookie sandwiches.

Enjoy!  -Cardamommy

Breaded Pineapple

I found this recipe in an old bread machine cookbook ages ago when I was just beginning to find my way around the kitchen.  It was a super simple recipe that included things I loved, so it was right up my alley.  We loved it, and it quickly became an often repeated recipe in my kitchen.  Eventually this recipe made its way out of circulation, and I totally forgot about it for years, until last week. For some reason, this recipe popped into my head, and I knew I had to make it again, and soon!  Chunks of bread and pineapple are smothered in a buttery pineapple sauce, then baked to deliciousness!  This recipe is fast, simple, and a little bit addicting.  Note:  You can use whichever kind of bread you like the best.  I have used white and wheat, and this time I used a fruit and nut bread.

Breaded Pineapple

1 can (15 ounces) pineapple chunks or tidbits, drained and the juice reserved
3 cups cubed bread (about 4 thick slices) (homemade or storebought)
1/2 cup granulated sugar
2 Tablespoons cornstarch
1/4 cup butter

Preheat the oven to 350F.  Spray an 8x8 inch baking dish with cooking spray.

Place the pineapple and bread chunks in the prepared baking dish and toss to combine.  Set aside.

Place the reserved pineapple juice in a measuring cup.  Add enough water to the pineapple juice to equal one cup.  If you already have 1 cup (or a bit more is okay too. I've had up to 1 1/4 cups of juice before and it is just fine) of juice, then do not add water.

In a small saucepan, combine the sugar and cornstarch.  Stir in the pineapple juice, and add the butter.  Heat the pineapple juice mixture over medium-high heat until thickened and bubbling, and the butter has melted.  Pour the pineapple juice mixture evenly over the bread and pineapple in the pan.  Bake in the preheated oven for 35 minutes.  Makes 4 to 6 servings.

Enjoy!  -Cardamommy

Orange Chocolate Cupcakes with Mascarpone Buttercream

I've had some mascarpone cheese in the refrigerator that I've been needing to use, but I've been waiting for the perfect use to come to mind.  I think that perfect use came to mind today.  I wanted something that would complement the mascarpone, but not overpower it, because I absolutely love it and definitely want it to be a prominent flavor. I came up with these cupcakes. I added just a bit of orange zest and a few mini chocolate chips to a golden yellow cake mix, and topped it off with my favorite mascarpone buttercream(which is amazing in this recipe).  I don't often use cake mixes, but this is a perfect way to create a super simple, delicious, and easy cupcake treat.

Orange Chocolate Cupcakes with Mascarpone Frosting

Orange Chocolate Cupcakes:
1 box yellow cake mix
1 box (4 serving size) instant vanilla pudding mix
Zest of 1 orange
1 cup mini chocolate chips
1 cup sour cream
1 cup oil
4 eggs
1/2 cup milk

Mascarpone Buttercream:
1 1/2 cups (3 sticks) butter, room temperature
2 Tablespoons heavy whipping cream
1 teaspoon vanilla bean paste (or substitute vanilla extract)
3 cups powdered sugar
8 ounces mascarpone cheese

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

In a large bowl, combine the cake mix, vanilla pudding mix, orange zest, and chocolate chips.  Toss together until combined.  Add the sour cream, oil, eggs, and milk, and stir for a minute or two until all of the ingredients are completely incorporated.  Spoon the batter into the prepared muffin cups and place in the preheated oven.  Bake the cupcakes for about 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and immediately turn out of the pan.  Let cupcakes cool completely on a cooling rack.

To make the mascarpone buttercream, beat the butter until smooth.  Add the cream, vanilla bean paste, and powdered sugar and beat until light and fluffy.  Add the mascarpone and beat on low speed just until barely incorporated (if you overbeat the mascarpone, the frosting will break and separate).  Pipe or spread the buttercream on top of the cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Nutella Brownie Batter Muddy Buddies

I love muddy buddies.  They're probably one of my favorite sweet snacks.  I came up with this recipe to change things up from the traditional chocolate/peanut butter/powdered sugar combination.  This one uses nutella instead of peanut butter, and dry brownie mix instead of powdered sugar.  Can you say killer?  Yup.  Me too.  This might be a little weird for any muddy buddy traditionalists out there, but I sometimes like to use frosted shredded wheat instead of Chex cereal.  It is ridiculously good.  I love the extra texture to the cereal.  These muddy buddies are incredible.  Throw them in a bowl with some milk, and I can't even handle it.  Amazing.

Nutella Brownie Batter Muddy Buddies

9 cups Chex cereal or frosted Shredded Wheat 
1 cup milk chocolate chips
1/2 cup Nutella
1 1/2 cups dry brownie mix

Place the cereal in a large bowl.  Set aside.  In a microwaveable bowl, melt the chocolate chips in the microwave in 15 second intervals, stirring after each interval, until melted and smooth.  Stir in the nutella, and microwave for an additional 15 seconds.  Stir until smooth.  Pour the chocolate mixture over the cereal, and toss until the cereal is evenly coated.  Add the dry brownie mix and toss until the cereal is evenly coated. Pour the muddy buddies onto a sheet of waxed paper and spread evenly.  Let sit until the chocolate has set up.  Store in a sealed container in the refrigerator.  Makes 9 cups.

Enjoy!  -Cardamommy

Toffee Almond Chocolate Chip Cookies

Recently, my Hungry Puppies asked me what my favorite candy bar was.  It took me a while to answer, because I couldn't think of one.  I'm not a huge candy person.  Then it hit me.  Symphony Bars.  I really really like Symphony Bars, the toffee almond kind in particular, but I love the regular chocolate bar too.  I like to get a giant Symphony bar (actually one plain and one toffee almond), break them up into pieces and freeze them.  Then I just grab a little piece every now and then.  So I totally thought of my favorite candy bar when I made these cookies.  Toffee bits, sliced almond, and mini chocolate chips fill these delicious cookies.

Toffee Almond Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 cup sliced almonds
3/4 cup mini chocolate chips

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

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and the eggs.  Add the flour, baking soda and salt, and beat until just combined.  Stir in the toffee bits, sliced almonds, and mini chocolate chips.  

Scoop the dough with a medium (about 2 tablespoon) size cookie scoop, and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until the edges and very tops are golden brown.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

German Chocolate Pie

As soon as I saw this pie in a recent Taste of Home magazine, I knew I had to make it (although I did make a few changes).  And soon!  I'm usually not a fan of nuts, but I really like coconut pecan cooked frosting.  Something about it just makes my tummy smile.  This pie starts with my favorite pastry crust, filled with luscious chocolate and topped with a coconut pecan layer.  This pie was a big hit at my house.  My oldest Hungry Puppy (who isn't a super fan of chocolate) loved this pie. This pie does not disappoint!

German Chocolate Pie

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

Chocolate Filling:
4 ounces German Chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Coconut Pecan Layer:
1/2 cup packed brown sugar
1/2 cup whipping cream
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.  Set aside.

In a medium bowl, combine the flour, sugar and salt.  Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.  Pour mixture into the prepared pie plate, and press on the bottom and up the sides of the plate.  Bake in the preheated oven for about 15 minutes, or until the crust is very lightly browned.  Remove from the oven and set aside.

To make the chocolate filling, place the German chocolate and unsweetened chocolate in a microwavable bowl, and heat in the microwave in 30 second intervals, stirring well after each interval, until melted and smooth.  Remove chocolate from the microwave and stir in  sweetened condensed milk, eggs, and vanilla extract until well blended.  Pour the chocolate mixture into the crust and return to the oven and bake for about 18 to 20 minutes or until just set in the center.  Remove from the oven and let cool for about one hour.

For the coconut pecan layer, place the egg yolks in a medium bowl.  Place the brown sugar, whipping cream, and butter in a saucepan and heat over medium heat until mixture is boiling, stirring frequently.  Very slowly pour about 1/2 to 3/4 cup of the brown sugar mixture into the egg yolks, whisking constantly.  Return the brown sugar mixture to the burner, and pour the egg yolk mixture into the pan, whisking constantly.  Continue to cook the mixture over medium heat until thickened slightly and just starting to bubble.  Remove the saucepan from the heat and add the vanilla extract, coconut, and pecans.  Let cool slightly, then pour over the the chocolate filling layer.  Place the pie in the refrigerator and chill for 4 hours, or overnight until cold.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Caramel Pistachio Chocolate Chip Cookies

I found some bulk nonpareils in a candy shop a few weeks ago, and have been meaning to  throw them into some cookies ever since.  I new that my Hungry Puppies would just love chocolate chips with sprinkles on them to go in their cookies.  I just needed something else to mix in with them.  I settled on caramel and pistachios, and it turned out to be a perfect combination.  The cookie recipe is the same as the Chocolate Chip M&M Cookies from several weeks ago.  That recipe is my new favorite chocolate chip cookie recipe, so I just switch out the add-ins when I want some variation.  Quick note:  Nonpareils are little chocolate candies with white sprinkles on top.  They look like chocolate chips with white sprinkles.  They are very similar to SnoCaps candy.  If you don't have or can't find them, just use chocolate chips.

Caramel Pistachio Chocolate Chip Cookies

2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup bread flour1 teaspoon baking soda
1 teaspoon salt
1 cup mini nonpareils (or semi sweet chocolate chips)
1 cup caramel bits
1 cup roughly chopped pistachios
Preheat the oven to 350F.  Line a baking sheet with parchment paper, set aside.

Cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs and vanilla until combined, scraping down the sides of the bowl if necessary. Add the flour, bread flour, baking soda, and salt, and beat until just combined.  Add the nonpareils (or chocolate chips), caramel bits, and pistachios, and beat on low until evenly distributed.

Using a 2 Tablespoon cookie scoop, scoop the dough into balls and place on the prepared baking sheet, about 2 inches apart.  Bake in the preheated oven for 10 to 12 minutes, or until golden brown on the edges and just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Cake

I created this recipe especially for my youngest Hungry Puppy.  Sometimes, I like to  make a cake or other dessert that I know one or both of my Hungry Puppies will just absolutely love.  Something that I know will be their absolute favorite.  Why?  Just because.  They get so excited to come home from school to find their favorite flavor of treat baked just for them.  This cake, though, was one that I knew could be everyone's favorite.  My Hungry Puppies and I have a major weakness for cookie dough, so I decided to  stuff a cake with it!  It turned out brilliantly. I slightly modified the cookie dough recipe found here.  I used my current favorite yellow cake recipe, and the frosting from the Copy Cat Nestle Cafe Oreo Brownies (which I need to make again soon, by the way...).  We love this cake!

Chocolate Chip Cookie Dough Cake

Cake:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon vanilla butternut flavoring
4 eggs
2 cups buttermilk
4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips

Chocolate Chip Cookie Dough Filling:
½ cup butter, softened
1 cup packed brown sugar
¼ cup granulated sugar
5 tbsp milk
2 tsp vanilla extract
1 ¾ cups flour
½ tsp salt
1 cup milk chocolate chips

Chocolate Frosting:
3 cup powdered sugar, divided
1/2 cup cocoa powder
1/2 cup (1 stick) butter, room temperature
1 teaspoon vanilla extract
3 to 4 Tablespoons milk

Preheat the oven to 350F.  Grease and flour 2 9-inch round baking pans.  Set aside.

In a large bowl, cream together the butter, sugar, vanilla extract, and vanilla butternut flavor until light and fluffy. Beat in the eggs, one at a time until well blended. Add the buttermilk and beat on low speed until just combine. Add the flour, baking powder, baking soda, and salt and beat until incorporated. Stir in the mini chocolate chips until evenly distributed.

Divide the batter between the prepared pans and spread evenly. Tap the pans on the counter to remove any large air bubbles. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool on a cooling rack for about 10 to 15 minutes.  Run a knife around the edges of the cakes, then turn the cakes out of the pans and let finish cooling on a cooling rack.  

For the cookie dough filling, stir together the butter, brown sugar, and granulated sugar until blended.  Add the milk and vanilla extract and stir until combined.  Add the flour and salt and stir until completely incorporated. Stir in the chocolate chips.  Set aside.

For the chocolate frosting, place 1 cup of the powdered sugar, the cocoa powder, butter, vanilla, and 2 tablespoons of the milk in a bowl.  Beat together until combined.  Add the remaining 2 cups of powdered sugar and beat until incorporated.  Beat in the remaining milk, one tablespoon at a time until the desired consistency is reached.  Beat frosting on high until fluffy and smooth.

To assemble the cake, level the cakes (if necessary - just use a serrated knife to cut the rounded domes off the top).  Place one cake layer upside down on a serving plate.  Spoon the cookie dough filling on top of the cake layer and pat it evenly over the cake.  Place the second cake layer upside down on top of the cookie dough filling.  Frost the top and sides of the cake with the chocolate frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Raspberry Lemon Shortbread Bars

This dessert is another one born of leftovers that I really don't know what to do with.  I had one cup of whipping cream left and one cup of lemon curd left.  What to do...?  I came up with these incredibly fast and easy shortbread bars.  They start with a simple shortbread base, topped with raspberry jam and lemon curd, and finished off with delicious whipped cream.  The raspberry and lemon provide just a touch of tartness and the whipped cream lends a sweetness to this delicious dessert.

Raspberry Lemon Shortbread Bars

Shortbread Crust:
1 1/2 cups all purpose flour
3 Tablespoons powdered sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter

Filling:
1 cup raspberry jam
1 cup lemon curd or lemon pie filling

Topping:
1 cup whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract (I used clear vanilla)

Preheat the oven to 350F.  Lightly grease a 9x9 inch square baking pan.

In a medium bowl, combine the flour, powdered sugar and salt. Cut in the cold butter using a fork or pastry blender, until the mixture resembles pea size crumbs.  Pour the flour mixture into the prepared pan and press into the bottom of the pan.  Bake in the preheated oven for 15 to 20 minutes, or until just starting to brown at the edges.  Remove from oven and let cool completely.

When the shortbread has cooled completely, spread the raspberry jam evenly on top of the shortbread.  Spoon the lemon curd over the raspberry jam, and carefully spread over the raspberry jam layer.  

Beat the whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.  Spoon the whipped cream on top of the shortbread bars and spread evenly.  Chill for about 1 hour before cutting and serving.  Makes 16 bars.  

Enjoy!  -Cardamommy