Mint Chocolate Double Chip Cookies

I good friend of mine moved out of town recently, and I asked her if there was anything I could do to help her out (thinking of packing or cleaning, or watching her kids, etc...).  She said that there was something that I could do for her, could I please bring over a batch of cookies?  Any kind would be fine.  Of course I would absolutely love to bring cookies over!  I made these cookies using the dough recipe from these Triple Chocolate Peppermint Patty Cookies (which now makes me want to go buy some peppermint patties and make them again for real!).  This fudgy chocolate cookie has just a touch of mint flavor that doesn't overpower the whole cookie, and the chocolate and white chocolate chips are the perfect addition.

Mint Chocolate Double Chip Cookies

2 3/4 sticks butter, grated and cold

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 Tablespoons half and half or cream

1 1/2 teaspoons vanilla extract

1 teaspoon peppermint extract

3 cups all-purpose flour

1/2 cup plus 2 Tablespoons cocoa powder

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups chocolate chips (semi-sweet or milk)

1 1/2 cups white chocolate chips

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

In a large mixing bowl, beat cold grated butter with granulated sugar and brown sugar just until creamy.  Don't overbeat.  Add the eggs, vanilla, peppermint extract, and half and half, and beat until just incorporated.

Combine the flour, cocoa powder, baking soda, baking powder, and salt.  Add flour mixture to the creamed mixture and carefully stir until well blended.  When the dough is thoroughly mixed, stir in the chocolate chips.  

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet.  bake in the preheated oven for 8 to 9 minutes, or until just set in the center.  You don't want to overbake these.  We want them to stay moist and fudgy inside.  Remove the 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

Sweet Potato Oatmeal Chocolate Chip Cookies

I'm really not sure where I found this recipe, but I've had it for years and have never made it!  This is somewhat odd, because I adore sweet potatoes.  These cookies are soft with a perfectly spiced sweet potato flavor and are full of chewy oats.  I made these cookies a second time using chocolate covered raisins and chunks of heath bar and I loved them even more than the original!

Sweet Potato Oatmeal Chocolate Chip Cookies

1/3 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sweet potato puree
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
2 cups quick cooking oats
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips

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

In a large bowl, cream together the butter, granulated sugar, and brown sugar.  Beat in the egg until well blended, followed by the sweet potato puree and vanilla extract.  Add the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg and beat on low until just blended.  Add the oats and chocolate chips and beat until evenly distributed.

Scoop the dough into tablespoon sized balls and place on the prepared baking sheet.  Flatten the tops of the cookies just slightly.  Bake for 8 to 9 minutes, or until golden brown at the edges.  Remove 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

Easy Pumpkin Spice Eggnog

I saw an idea for pumpkin spice eggnog recently, and have been dying to create my own version.  I found several recipes that called for separating a ton of eggs, folding in whites, whipping cream, etc... I decided that I needed something a little more straight forward.  This is it!  It is so simple to put together and has just the right touch of pumpkin flavor to the eggnog.

Easy Pumpkin Spice Eggnog

4 eggs

¾ cup granulated sugar

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg (or more to taste)

2 cups milk

3 cups half and half

2 teaspoons vanilla extract

½ teaspoon rum extract

In a large saucepan, whisk together the eggs, sugar,pumpkin, cinnamon, allspice, and nutmeg until well blended.  Whisk in the milk and half and half and cook, stirring constantly over medium heat until the mixture reaches 160°F.  Continue to cook and stir for about one more minute, not letting the mixture boil.  Remove from the heat and stir in the vanilla and rum extracts.  Let cool, then chill completely before serving.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Pumpkin Toffee Streusel Cupcakes

My youngest Hungry Puppy requested that I make pumpkin muffins with her halloween pumpkin.  I was so ready to make muffins!  I had a recipe picked out and everything.  Then she told me that she wanted candy pumpkins stuck into the frosting of her muffins.  I asked her if she meant cupcakes.  I got a "duh" look in response.  Yeah, Mom, cupcakes.  With frosting.  And candy pumpkins.  So okay then, switching gears to cupcakes!  I found this recipe and turned them into cupcakes.  I made a super small batch of maple frosting (just enough to stick a candy pumpkin on), and here we go!  If you want, you can skip the frosting all together.

Pumpkin Toffee Streusel Cupcakes

Cupcakes:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup toffee bits
1/4 cup mini chocolate chips

Streusel:
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 Tablespoons butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

Maple Frosting:
1 Tablespoon butter, room temperature
1/2 cup powdered sugar
1 Tablespoon maple syrup
Several drops (literally) milk, if necessary

Preheat the oven to 350F.  Line 12 muffin cups with paper liners, or grease the cups.

For the cupcakes, cream together the butter and sugar until light and fluffy.  Beat in the eggs and vanilla until smooth. Add the flour, cinnamon, nutmeg, cloves, baking soda, and salt, and beat until partially combined.  Add the pumpkin puree and beat on low until incorporated and no streaks of flour remain.  Stir in the toffee bits and chocolate chips. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

For the streusel, stir together the flour and brown sugar.  Cut in the butter, using a fork, until mixture is crumbly.  Stir in the toffee bits and chocolate chips.  Sprinkle streusel over the batter in the muffin cups.  Place cupcakes in the oven and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove cupcakes from the oven and let cool for several minutes in the pan.  Carefully remove cupcakes from the pan and let cool completely on a cooling rack.

For the frosting, stir together the butter and a little powdered sugar at a time until smooth and all of the sugar is incorporated (mixture will be stiff).  Stir in the maple syrup, and enough milk to reach the desired consistency.  Pipe or spread a small amount of frosting on each cooled cupcake.  Place a candy pumpkin on top of the frosting.  Makes 12 cupcakes.

Enjoy!  -Cardamommy

Mascarpone Apple Pie

I have a slightly different sort of apple pie for you today.  This pie is almost no bake!  You only bake the crust, so it saves a little time and effort, and you don't have to roll any pie dough, which saves even more time and effort!  You start by pressing in an easy oatmeal crust, then sautee the sliced apples on the stove.  Layer the apple pie filling with mascarpone whipped cream and you have a winner apple pie! Recipe adapted from bhg.com

Mascarpone Apple Pie

Oatmeal Crust:
1 1/2 cups old fashioned oatmeal
3/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted

Apple Pie Filling:
2 Tablespoons butter
1/2 cup packed brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
7 apples, peeled, cored, and sliced (I used granny smith, ginger gold, and honeycrisp) 
1Tablespoon all purpose flour
2 to 3 teaspoons cold water

Mascarpone Whipped Cream:
1 carton (8 ounces) mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 cup whipping cream

Preheat the oven to 350F.  Lightly grease a 9 inch pie plate.  Set aside.

For the crust, in a medium bowl, combine the oatmeal, flour, brown sugar, cinnamon, and salt.  Stir in the melted butter until mixture is evenly moistened.  Press evenly on the bottom and up the sides of the prepared pie plate.  Bake in the preheated oven for 15 minutes.  Remove crust from the oven and let cool.

For the apple pie filling, melt the butter in a very large skillet or saucepan.  Add the brown sugar, lemon juice, and cinnamon and stir to combine.  Add the sliced apples and cook over medium heat for about 20 to 25 minutes until tender, stirring occasionally.  When the apples are tender, place the flour in a small bowl.  Stir enough of the water into the flour to make a thick but pourable liquid.  Scoot the apples to the edges of the skillet, leaving a well of liquid in the center.  Pour the flour/water mixture into the liquid in the skillet, stirring quickly and constantly.  Stir the apples back into the mixture.  Remove from the heat and let cool.

For the mascarpone whipped cream, place the mascarpone cheese, sugar, and almond extract in a large bowl.  Beat on low until combined.  In a separate bowl, beat the whipping cream until stiff peaks form.  Add the whipped cream to the mascarpone mixture and beat on low until blended.

To assemble the pie, place half of the apple filling into the pie crust.  Spread with half of the mascarpone whipped cream.  Place the remaining pie filling on top of the mascarpone mixture.  Spread the remaining mascarpone whipped cream on top.  Cover and refrigerate until chilled through.  Makes 8 servings.

Enjoy!  -Cardamommy

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Cake Batter Oatmeal Cookie Dough Sandwiches

I have been dreaming about cake batter cookie dough for weeks now, and trying to figure out something to make with cookie dough in it.  I was getting desperate.  I was almost ready to just make a batch, freeze it, and eat the dough just like that.  Then I saw this recipe and I figured it out.  I made a few changes to the original cookie recipe, and turned the cookie dough into frosting! The cookies bake up nice and soft and chewy, and the cake batter cookie dough frosting will leave you scraping every last bit out of the bowl.


Cake Batter Oatmeal Cookie Dough Sandwiches

Cake Batter Oatmeal Cookies:
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
6 Tablespoons packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3/4 cup all purpose flour
1/2 cup yellow cake mix (from a box mix)
1 cup quick cooking oatmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup mini chocolate chips
6 Tablespoons rainbow sprinkles

Cake Batter Cookie Dough Frosting:
1/2 cup (1 stick) butter, room temperature
1/3 cup packed brown sugar
1 cup powdered sugar
1/4 cup all purpose flour
1/2 cup yellow cake mix (from a box mix)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 to 2 teaspoons milk (if necessary to reach desired consistency)
1/4 cup mini chocolate chips
2 Tablespoons rainbow sprinkles

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

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Add the egg, vanilla extract, and butter flavoring and beat until well blended.  Add the flour, cake mix, oatmeal, salt, and baking soda, and beat until just combined.  Beat in the chocolate chips and sprinkles.

Scoop the dough into tablespoons size balls and place on the prepared baking sheet.  Bake in the preheated oven for 8 to 9 minutes.  Remove from the oven and let cool on the pan for about 5 minutes.  Carefully (these are really soft!) transfer to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter, brown sugar, and powdered sugar until light and fluffy.  Beat in the flour, cake mix, and salt until blended.  Add the vanilla extract and butter flavoring and beat until combined.  Beat in the milk if necessary to reach desired consistency.  Beat in the chocolate chips and sprinkles.  

To make the cookie sandwiches, spread or pipe the frosting on the back of one cookie.  Press another cookie on top of the frosting.  Makes about 12 cookie sandwiches.

Enjoy!  -Cardamommy

Chocolate Chunk Yeast Bread

The story behind this bread recipe is this: I have a calendar app on my phone that displays a different picture every day.  Some days I notice the picture, some days not.  This day, I definitely notice the picture because it was of this amazing looking chunky chocolate swirled bread.  I couldn't trace the picture back to a recipe, so I came up with one of my own, and wow did it impress!  I modified the recipe for Basic Soft White Sandwich Loaf (One of my favorite sandwich breads, and really not difficult to make!) out of Rose Levy Beranbaum's The Bread Bible.  I substituted some whole wheat flour and tossed in some chopped chocolate and I couldn't be happier with the result! Don't let the fact that this recipe starts with a sponge deter you.  It really is not any more difficult, it just sounds daunting.

Chocolate Chunk Yeast Bread

Sponge (Dough Starter):
2 1/2 cups all purpose flour
3/4 teaspoon instant yeast
1 3/4 cups room temperature water
2 Tablespoons honey

Flour Mixture:
2 cups whole wheat flour
1/4 cup nonfat dry milk
3/4 teaspoon instant yeast
1/2 cup (1 stick) butter, room temperature
2 1/4 teaspoons salt
6 ounces semi sweet chocolate, chopped (about 1 cup chopped)

For the sponge, in a large bowl combine the flour, yeast, water, and honey.  Whisk together vigorously until completely incorporated and smooth.  Scrape down the sides of the bowl and set aside.

For the flour mixture, in a medium sized bowl, stir together the whole wheat flour, dry milk, and yeast.  Sprinkle this flour mixture on top of the sponge and cover tightly with plastic wrap.  Let sit at room temperature for 1 hour, then transfer to the refrigerator for 8 to 24 hours.  The sponge will bubble and rise a bit, which is normal.

When you are ready to make the bread, remove sponge from the refrigerator and add the butter and salt to the mixture.  With a large wooden spoon, stir the dough together until the all the flour is moistened.  When you can no longer incorporate anymore flour with the spoon, turn the mixture out onto your work surface and start kneading the dough until all of the flour is incorporated.  Knead for about five minutes, lightly flouring your hands and work surface (use as little flour as possible) as necessary.  The dough will be very sticky.  Place the bowl upside down over the dough and let rest for about 20 minutes (this will help the dough to be less sticky).  

Remove the bowl from over the top of the dough and knead for another 5 minutes.  Lightly spray a large bowl with cooking spray, and place the dough inside.  Spray the top of the dough with cooking spray and cover tightly with plastic wrap.  Let the dough rise for 1 1/2 to 2 hours, or until about double in size.  Once the dough has risen, turn the dough out onto a lightly floured work surface and press gently into a rectangle.  Sprinkle the chopped chocolate evenly over the dough.  Fold the right side of the dough halfway over, then the left side of the dough overlapping the right side (like a tri folded business letter).  Repeat this process by folding the top halfway over then the bottom overlapping the top, again like a tri folded business letter. Replace the dough in the greased bowl, cover and let rise about 1 hour.

Grease 2 8x4 inch loaf pans.  Remove the dough from the bowl and divide in half.  Pat each half into a rectangle, pressing out any large air bubbles.  Fold the right side of the dough about halfway over, then fold the left side to overlap the right.  Starting at the top, begin rolling the dough tightly until it forms a log.  Place each log into a prepared loaf pan, and let rise about 1 to 1 1/2 hours or until the center of the dough is about 1 inch above the sides of the pan.

Preheat the oven to 350F.  Place the bread in the oven and let bake for about 30 to 35 minutes, or until the top is golden brown.  Remove bread from the oven and immediately remove from pans.  Let cool completely on a cooling rack before slicing.  Makes 2 loaves.

Enjoy!  -Cardamommy

Blueberry Oatmeal Lemon Cream Bars

Here's another lemon recipe that I just had to make.  I made a few changes to this recipe, and the results are amazing!

Blueberry Oatmeal Lemon Cream Bars

Blueberry Oatmeal Crumble:
1 1/4 cups all purpose flour
1 1/4 cups old fashioned oatmeal
2 teaspoons lemon zest
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup dried blueberries
3/4 cup butter, melted
1 teaspoon vanilla extract

Lemon Cream Filling:
1 can (14 ounces) sweetened condensed milk
1 Tablespoon lemon zest
1/3 cup fresh lemon juice
2 large egg yolks
1/2 teaspoon lemon extract

Preheat the oven to 350F.  Lightly grease an 8x8 inch square baking pan.  Set aside.

In a large bowl, whisk together the flour, oatmeal, lemon zest, salt, baking soda, granulated sugar, and brown sugar until well blended.  Stir in the dried blueberries.  Stir the vanilla extract into the melted butter, then pour the butter/vanilla mixture into the flour mixture and toss together until evenly moistened and crumbly.  

Press half of the crumble mixture evenly into the prepared pan.  Bake in the preheated oven for 15 minutes.  While the crust is baking, make the lemon filling.

For the lemon filling, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and lemon extract until well blended.  When the crust is finished baking, remove from the oven and immediately pour the lemon filling evenly over the top.  Sprinkle the remaining crumble mixture evenly over the lemon filling and return to the oven for about 20 minutes, or until golden brown.  Remove from the oven and let cool.  Cover and refrigerate until chilled.  Cut into squares and serve.  Makes 16 servings.

Enjoy!  -Cardamommy