Gingerbread Cinnamon Rolls with Mascarpone Frosting

These cinnamon rolls!  I made these for our Christmas morning breakfast, and they were so amazing, I think I ate 3 of them!!  They are soft and gooey and full of warm gingerbread flavor.  And the frosting!! You know I have a weakness for mascarpone, and this frosting did not disappoint!  

Gingerbread Cinnamon Rolls

Dough:
1 1/4 cups warm water
1/4 cup molasses
1 egg
1/4 cup powdered milk
1/4 cup granulated sugar
1/4 cup shortening
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon instant yeast
3 to 3 1/2 cups all purpose flour

Filling:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3 to 4 Tablespoons butter, melted

Mascarpone Frosting:
2 Tablespoons butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
1 cup powdered sugar

For the dough, in the bowl of a stand mixer (or by hand), combine all of the dough ingredients (starting with 3 cups of flour), and mix until a soft dough forms, adding the remaining 1/2 cup of flour if necessary.  Knead the dough, either with the dough hook of your stand mixer, or by hand, until the dough is smooth and elastic.  Place the dough in a greased bowl, and grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350F.  For the filling, combine the brown sugar,granulated sugar, cinnamon, ginger, and cloves.  Roll the dough into a large rectangle.  Spread the melted butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough.  Roll up the dough, starting at the widest edge, and pinch the seam to seal.  Cut the dough into 12 rolls, using a knife or dental floss, and place in a greased 9x13 inch pan, and press down slightly on the top of the rolls.  

Cover with plastic wrap and let rise for about 30 minutes. (At this point, you can cover with plastic wrap and refrigerate overnight.  Remove the rolls from the fridge while you preheat the oven, then bake as usual).  After the rolls have risen, remove the plastic wrap and bake the cinnamon rolls in the preheated oven for about 20 to 25 minutes, or until golden brown.  Let cool slightly before frosting.  

For the frosting, combine the butter and mascarpone cheese until smooth.  Stir in the powdered sugar, a little at a time until well blended and smooth.  Spread the frosting over the warm cinnamon rolls.  Makes 12 cinnamon rolls.

Enjoy!  -Cardamommy

Coconut Milk Marshmallow Fudge

I swear I was only going to make one batch of fudge for Christmas.  Honest.  But then I had leftover coconut milk from these Pani Popo, and I knew I had to do it.  Coconut milk fudge.  How could I not?!  I used a basic marshmallow fudge recipe, and made a few minor tweaks and changes, and the result is kind of amazing.  This fudge is super simple, but so just crazy delicious!  Smooth, chocolatey, fudgy, and just coconutty enough to make you grab another piece!

Coconut Milk Marshmallow Fudge

2 cups granulated sugar
1/2 cup coconut milk
1/2 cup butter
12 large marshmallows
6 ounces (1 cup) milk chocolate chips
6 ounces (1 cup) semi sweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 teaspoon coconut extract

Line a 9x9 inch square pan with foil, then grease the foil with cooking spray.

In a large saucepan, stir together the granulated sugar, coconut milk, and butter.  Bring to a boil, stirring constantly.  Once the mixture reaches a full boil, continue to boil for 2 minutes, still stirring constantly.  

Remove saucepan from the heat and immediately stir in the marshmallows, milk chocolate chips, semi sweet chocolate chips, vanilla extract, coffee extract, and coconut extract.  Continue to stir until the chocolate and marshmallows are completely melted and smooth.

Pour the the fudge into the prepared pan and chill until firm, about 4 hours.  Using the foil as handles, lift the fudge out of the pan and place on a cutting board.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Hot Chocolate Marshmallow Cream Fudge

This original fudge recipe comes from David Lebovitz, and was exactly what I was looking for!  His recipe called for peanuts, and since we all know I don't really go for peanuts, we switched to marshmallows and gave made a few changes to help it taste a little bit more hot chocolatey.  I think it is a total win!  My fudge turned out a bit taller than I expected, and I realized that it was because of the loads of marshmallows that I added.  You can use fewer marshmallows, or leave them out all together, but I think they add a perfect touch to this decadent fudge!

Hot Chocolate Marshmallow Cream Fudge

2/3 cup evaporated milk
6 ounces (3/4 cup,1 1/2 sticks) butter, cubed
3 cups granulated sugar
1 Tablespoon dark cocoa powder
8 ounces milk chocolate chips
4 ounces semi sweet chocolate chips
7 ounce jar marshmallow cream
1 teaspoon vanilla extract
2 cups mini marshmallows

Line an 8 inch square baking pan with foil.  Grease the foil with cooking spray.

In a 4 quart saucepan, stir together the evaporated milk, butter, sugar, and cocoa powder.  Cook, stirring constantly, until mixture reaches 234F using a candy or instant read thermometer.

Remove the pan from the heat and stir in the milk chocolate chips, semi sweet chocolate chips, marshmallow cream, and vanilla extract until completely melted and smooth.  Let the fudge cool for about 5 minutes, then quickly stir in the mini marshmallows.  Pour the fudge into the prepared pan and let cool completely.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Eggnog Swig Sugar Cookies

A while ago, I made these Swig Sugar Cookies with Chocolate Coconut Sour Cream Frosting.  For the cookie recipe, I linked to this Swig Sugar Cookies recipe.  I've made these cookies several times because my family loves loves loves them.  Since it is Christmas time I decided to make them again, but this time eggnog flavored!  And since I made about 70 of them, I am donating most of them to a cookie drive for the new Airmen at the Air Force Base here.  I am so excited about these cookies because the eggnog flavor is totally spot on.  I let my Hungry Puppies taste test the dough and they said "Oh my goodness, Mom, it's eggnog!!!"  These soft eggnog sugar cookies are topped with a sweet sour cream eggnog frosting.

Eggnog Swig Sugar Cookies

Eggnog Cookies:
1 cup butter, room temperature
3/4 cup canola oil
1 1/4 cup granulated sugar (plus extra for pressing cookies)
3/4 cup powdered sugar
2 Tablespoons eggnog
2 eggs
1 teaspoon rum extract
5 1/2 cups all purpose flour
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Sour Cream Eggnog Frosting:
4 Tablespoons (1/2 stick) butter, room temperature
1/2 cup sour cream
6 to 7 cups powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon rum extract
3 to 4 Tablespoons eggnog

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

Cream together the butter, oil, granulated sugar, and powdered sugar.  Beat in the eggnog, eggs, and rum extract.  Add the flour, nutmeg, salt, baking soda, and cream of tartar, and beat until blended.

Scoop the dough into tablespoon size balls, and place on the prepared baking sheet.  Using a glass dipped in sugar, flatten the dough balls until they are flat, and the edges are cracked.  

Bake the cookies in the preheated oven for 8 to 9 minutes.  Remove cookies from the oven and transfer to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter and sour cream.  Add the sugar and beat until well blended and very thick.  Beat in the nutmeg, salt, rum extract, and 3 tablespoons of eggnog until smooth.  Add the remaining eggnog if needed to reach your desired consistency.  Spread the frosting on top of the cooled cookies.  Makes 70 cookies.

Enjoy!  -Cardamommy

Pumpkin Butter Chocolate Chip Cookies

You don't see a whole lot of pumpkin cookies here because I am really not a fan of cakey cookies.  We've had this conversation recently.  If I want cake, I'll have cake.  Not cookies.  Since I made the pumpkin butter snickerdoodles, I've really been wanting to make these pumpkin cookies.  So I totally went for it.  And the result is delicious!  And not cakey!  I'm so happy with how they turned out, they will definitely be making the repeat list. The best part?  You can make these cookies with one bowl and just a spoon!

Pumpkin Butter Chocolate Chip Cookies

10 Tablespoons butter, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin butter
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup milk chocolate chips
1/4 cup mini semi sweet chocolate chips

In a large bowl, stir together the butter, brown sugar, pumpkin butter, and vanilla until smooth.  Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon and stir until combined.  Stir in the chocolate chips.

Scoop the dough into tablespoon size balls and place on a wax paper lined tray, then cover with plastic wrap and chill for one hour, or freeze to bake later.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Place the chilled dough balls on the prepared baking sheet and bake for about 8 minutes, or until just golden brown at the edges.  Let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Potica

I have to say before we start, that this is my very first walnut recipe!  Crazy, huh?!  I really dislike walnuts, but I really love this bread.  My maternal grandmother was Serbian and her parents came to the United States from what was then Yugoslavia (now Bosnia-Herzegovina, Croatia, Kosovo, Macedonia, Montenegro, Serbia, and Slovenia).  My paternal grandmother was also Slovenian.  I never knew my paternal grandmother, as she passed away before I was born, but I remember my maternal grandmother making this bread when I was a kid.  As I stirred together the walnut mixture, it smelled just like my memories!  It was wonderful.  This is the first time I have made this traditional Serbian/Slovenian bread, and it definitely won't be the last.  I hope that I can help to keep this traditional bread in my family.  A sweet yeast dough filled with a sweet walnut filling, rolled up and baked!  This is the recipe that my grandmother used.  Note: After 40 minutes of baking, my bread was not quite done in the center, so if you need to, cover the top of the bread with foil and continue to bake until done in the center.

Potica

Dough:
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg (2 1/4 teaspoons each) active dry yeast
1/4 cup warm water (105 - 115F)
2 eggs
4 1/2 cups unsifted all purpose flour

Filling:
3 eggs
4 cups (1 pound) walnuts, ground or finely chopped (it should look like coarse wet sand)
1 cup light brown sugar, packed
1/3 cup butter, melted
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract

2 tablespoons butter, melted

Stir sugar, salt, and 1/4 cup butter into hot milk.  Cool to lukewarm. (A drop sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water (check temperature with thermometer) in large bowl.  Stir to dissolve.  Stir in lukewarm milk mixture.

Add eggs and 2 1/2 cups flour; beat at high speed with electric mixer 2 minutes.  With wooden spoon, gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.  Place dough in lightly greased large bowl.

Turn the dough over to bring up greased side.  Cover with a towel.  let rise in warm place (85F), free from drafts, until double in bulk - about 1 hour.  Make filling: In medium bowl, beat eggs, slightly.  Add nuts, brown sugar, 1/3 cup butter, the cinnamon and vanilla.

Stir filling to blend well.  Shape dough: Punch down dough.  On lightly floured surface, turn out dough, cover with bowl, allow to rest for 10 minutes.  Roll out to a rectangle 30 inches long and 20 inches wide.  Spread with filling to 1 inch from edge.

Starting from the wide side, roll up tightly as for a jelly roll.  Seal by pinching edges to dough with fingers.  With palms of hands, roll back and forth so that roll is even all over.  On large greased cookie sheet, form roll into a large coil, seam side down.

Let rise in warm place (85F), covered with towel, free from drafts, until double in bulk - 1 hour.  Preheat oven to 350F.  Brush with 2 tablespoons butter.  Bake 35 to 40 minutes, until golden.  Cool on wire rack.  Slice crosswise 1/4" thick.  Makes 4-pound loaf.

Enjoy!  -Cardamommy

Caramel Pumpkin Pie

I was trying to decide what kind of pumpkin pie to do this year, but wasn't having any great ideas.  I didn't want to do something crazy complicated and elaborate because I had so many other things going on and I needed something a bit more simple.  I didn't want to just do a plain old ordinary pumpkin pie though either, because plain and ordinary aren't really in my repertoire.  I then had an epiphany.  I could use caramel flavored condensed milk and do a super simple caramel pumpkin pie.  Brilliant.  Easy.  Done.  I found the caramel flavored condensed milk at Walmart, but if you can't find any, just substitute regular sweetened condensed milk.  Note: I made my pie in a deep dish pie plate and this recipe filled it to the tippy top.  If you are using a shallow pie plate, just cut the recipe in half.  Recipe adapted from here.

Caramel Pumpkin Pie

1 9-inch pie crust, unbaked
2 cans (15 ounces each) pumpkin puree
2 cans (14 ounces each) caramel flavor sweetened condensed milk
4 eggs
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
3/4 teaspoon salt

Preheat the oven to 425F.  Fit the pie crust into a 9 inch deep dish pie plate.  Crimp the edges.

Whisk together the pumpkin puree, caramel condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well blended.  Pour into the prepared crust.

Bake in the preheated oven for 20 minutes.  Reduce the oven temperature to 350F and continue baking the pie for an additional 40 to 50 minutes, or until a knife inserted in the center comes out clean.  Remove the pie from the oven and let cool completely.  Serve at room temperature, or chill and serve cold.  Top with whipped cream.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Orange Fresh Cranberry Brownies

I have really been craving orange and chocolate together for a while now, and one of the things I've been wanting to make is orange brownies.  Since I just can't stop there, I decided to add fresh cranberries and white chocolate chips as well.  I frequently see recipes for cranberry orange blondies all over the place, but brownies not so much.  I had to fix that.  Which is where these brownies come in.  I started with this brownie recipe from Guittard, and added a bit more orange zest, fresh cranberries, and white chocolate chips.  I almost threw in some pistachios, but didn't this time.  You can if you want, I think they would be delicious!  You do want to chill these brownies before cutting as the fudge factor is astronomical, and the chilling will help them to cut more easily.  I totally can't get over the fresh cranberries in these brownies!  These brownies are so rich and fudgy with a hint of orange and wonderful bursts of cranberry throughout!

Orange Fresh Cranberry Brownies

1 pound (about 2 1/2 cups) semi sweet chocolate chips
4 Tablespoons (1/2 stick) butter
1/4 cup water
4 eggs
1 1/3 cups granulated sugar
zest of one orange
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
2 cups fresh cranberries
3/4 cup white chocolate chips

Preheat the oven to 325F.  Lightly grease a 9x13 inch baking dish.

Place the chocolate chips, butter, and water in a microwave safe bowl and microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth (mine took about 1 minute).  Set aside.

In a large bowl, beat together the eggs, sugar, orange zest, salt, and vanilla, until thick and pale yellow, about 2 to 3 minutes.  With the mixer on low, beat in the melted chocolate until blended.  Add the flour and beat until just combined.  Fold in the cranberries and white chocolate chips.

Spread the batter into the prepared baking dish and bake in the preheated oven for 35 to 40 minutes, or until a crust has formed on the top of the brownies and the edges have pulled away from the pan.  Let the brownies cool to room temperature, then refrigerate overnight (or until cold) before cutting.  Makes 24 bars.

Enjoy! -Cardamommy

Copycat Great Harvest Chocolate Chip Cookies

I love copycat bakery cookie recipes.  I mean, I am a total sucker for them.  If it says bakery style, or copycat bakery on the recipe, I am all over it.  So I found these copycat Great Harvest Chocolate Chip Cookies and of course I had to make them myself.  I've never had a Great Harvest chocolate chip cookie.  We don't even have a Great Harvest in my city, but I use to live near one and I really enjoyed it.  So these cookies are a little different from the typical.  They use whole wheat flour and oatmeal, and use molasses instead of vanilla.  They tuned out amazing!  They aren't grainy, which sometimes you can get with whole wheat, and the flavor is really nice.  The oatmeal is subtle, and they don't feel like an oatmeal cookie.  Definitely one for the repeat list!  I made my cookies about 1/2 the size as the original recipe. Also, this recipe is easy to cut in half if you want a smaller batch.

Copycat Great Harvest Chocolate Chip Cookies

1 cup butter, room temperature
2 cups packed brown sugar
2 cups old fashioned oatmeal
2 eggs
2 Tablespoons molasses
1 Tablespoon milk
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup semi sweet chocolate chips

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

Cream together the butter and brown sugar until light and fluffy.  Beat in the oatmeal, eggs, molasses, and milk until smooth.  Add the flour, baking powder, baking soda, and salt, and beat until just combined.  Stir in the milk chocolate chips and semi sweet chocolate chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving some room in between for the cookies to spread.  Flatten the tops very slightly (just enough to remove the dome on the dough ball, but not press the dough flat).  Bake in the preheated oven for about 10 minutes, or until the edges are golden brown and the centers are just set.  Remove the cookies from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Butterscotch Raisin Blondies

I while ago I attempted to make butterscotch raisin zucchini blondies.  They tasted amazing!  But they turned out to be more like cake.  I was super disappointed, but oh well, right?  I so loved the butterscotch raisin combination, though, that I decided to do it again, but actually with blondies this time.  I was so intrigued with the topping for this recipe, that I decided to adapt it.  They are so delicious!  The butterscotch and raisins go so well together, and the sweet nutty topping is perfect!

Butterscotch Raisin Blondies

Blondies:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup raisins

Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 Tablespoons butter
1 1/2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, cream together the butter, sugar, and brown sugar, until light and fluffy.  Beat in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and beat until just combined.  Beat in the butterscotch chips and raisins until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden.  Remove the blondies from the oven and let cool completely before making the topping.

For the topping, sprinkle the pecans evenly over the top of the blondies.  In a small saucepan over medium heat, bring the brown sugar, butter, and milk to a boil.  Continue to boil, stirring constantly for 1 minute.  Remove from heat and stir in the vanilla extract.  Stir in the powdered sugar.  Pour the sauce over the pecan topped blondies.  Let set before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Sadelle's Bakery Oatmeal Raisin Cookies

These cookies.  Another bakery cookie recipe.  This one comes from Sadelle's Bakery in New York City.  I got the recipe from the Wall Street Journal, who proclaim these cookies to be the best ever oatmeal cookies.  I always take this proclamation as a challenge, to see how it measures up to my taste buds.  Very well, I accept.  As a result, I have to say that the WSJ may indeed be correct that these are the best oatmeal raisin cookies ever.  The flavor is incredible (thanks to the 4 day chill), and the oatmeal soaks up all of the extra moisture from the raisins, giving the cookies a really delightfully chewy texture.  I actually made these cookies twice.  The first time, I made them exactly as written in the recipe and chilled them for four days.  Love love loved them.  The only problem was that they came out so soft that they fell apart just a little bit.  The second time I added slightly more flour, a touch less salt, and didn't chill them (in a rush...) they were still nice and chewy but didn't fall apart this time.  So as for the question of does the dough really need to chill for four days?  If you want them to be the best oatmeal raisin cookies ever, then yes, they need to be chilled for four days.  The chill time makes a major difference!!  I will be making these cookies again for sure!

Sadelle's Bakery Oatmeal Raisin Cookies

1 cup raisins
1 1/2 sticks butter, room temperature
1 cup packed brown sugar
6 Tablespoons granulated sugar
1 1/2 cups all purpose flour
4 teaspoons cinnamon (I used Vietnamese Cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oatmeal
1 egg
1 1/2 teaspoons vanilla extract

Place the raisins in a bowl and cover with very hot water.  Let sit for about 30 minutes, then drain.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the flour, cinnamon, baking soda, and salt, and beat until just blended.  Beat in the oatmeal, raisins, egg, and vanilla, until incorporated.

Scoop the dough into two tablespoon size balls and place close together on a waxed paper lined baking sheet (or use a large flat tupperware container).  Flatten each ball of dough, then cover well with plastic wrap and refrigerate for four days (not necessary but highly recommended!!!).

When you are ready to bake the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.  Arrange the dough balls on the baking sheet, and bake for about 12 minutes, or until the cookies are browned at the edges, but still soft in the middle.  Remove from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Oreo Pretzel Turkeys

Guess what guess what!!!! My sister is coming to my house for Thanksgiving and I can't even contain my excitement.  This means my 3 year old niece is coming too! She called me on the phone today and told me that she wants to help me make things in the kitchen, like pie!  I am so excited to do some kitchen projects with her and my Hungry Puppies!! I love when the cousins can get together and have fun.  I decided that these little turkeys would be so fun and easy for little fingers.  Not too technical and I love how they don't need to stand up.  Sometimes it gets tricky to keep them upright, and for a 3 year old it might get frustrating.  These are perfect.  Oh, and pretzels?  Not my thing.  Chocolate covered pretzels?  Totally my thing.  Pretzels should really only come chocolate covered.  Just saying. Original idea found here.  Note: Using melted chocolate for the "glue" would provide the strongest hold, but chocolate frosting might be easier for kids to work with.  Use whatever works for you!

Oreo Pretzel Turkeys

12 Oreo  Fudge Cream cookies

36 Chocolate Covered Pretzels

24 candy eyes

12 candy corn

72 Fall colored M&Ms

Melted Chocolate chips or Chocolate frosting (use homemade and place in a piping bag with a very small opening, or use storebought in a piping bag, or use a tube of decorator frosting)

Use melted chocolate or frosting to attach an oreo to the top of 3 chocolate covered pretzels.  Use more chocolate or frosting to attach the eyes and candy corn beak to the top of the oreo.  Attach the M&Ms to the chocolate covered pretzels with the chocolate or frosting.  Let turkeys set before moving or serving.  Makes 12 turkeys.

Enjoy!  -Cardamommy

No Bake Pumpkin Apple Pie

I have been working on this pie for quite a while now, but have only just gotten around to making it.  Perfect timing, wouldn't you say?  I got the idea when I saw this dessert, and thought I could transform it into a pie made from scratch.  So that's what I did.  The simple no bake graham cracker crust is filled with a spiced pumpkin pudding followed by a sauteed apple pie filling (recipe adapted from here), and topped with whipped cream.  Now here is where it gets non homemade.  I used cool whip to top my pie, but you can make fresh whipped cream if you'd rather.


No Bake Pumpkin Apple Pie

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
7 Tablespoons melted butter

Pumpkin Pudding:
3/4 cup packed brown sugar
1/4 cup cornstarch
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 teaspoon vanilla

Apple Pie Filling:
3-4 large apples (I used granny smith and golden delicious), peeled, cored, and chopped
1 Tablespoons all purpose flour
2 Tablespoons brown sugar
1 Tablespoon lemon juice
1 Tablespoon maple syrup
1 teaspoon apple pie spice
2-4 Tablespoons water (if necessary)
Cool Whip (or fresh whipped cream)

For the  crust, combine the graham cracker crumbs, brown sugar, and cinnamon in a bowl.  Pour the melted butter over the top and stir until the crumbs are evenly moistened.  Pour the crumb mixture in a 9 inch pie plate and press into the bottom and up the sides of the plate.  Chill for about 30 to 60 minutes before filling with pudding.

For the pudding, in a large saucepan, whisk together the brown sugar, cornstarch, salt, and pumpkin pie spice.  Whisk in the eggs and milk until smooth.  Cook the mixture over medium - high heat, whisking constantly until it is thick and just starting to bubble.  Whisk in the pumpkin puree and vanilla until smooth.  Remove pudding from heat and let cool to about room temperature.  Pour into the prepared graham cracker crust and smooth the top.  Place the pie in the refrigerator to chill while you make the apples.

Place the apples in a large skillet.  Stir in the flour, brown sugar, lemon juice, maple syrup, and apple pie spice.  Bring mixture to a simmer and continue to cook, stirring occasionally for 15 to 20 minutes, or until apples are tender.  If the apple mixture starts to dry out too much, add enough water to make a sauce.  Let the apples cool to room temperature, then carefully spoon on top of the  pumpkin pudding.  Refrigerate the pie for 4 hours, or overnight, until completely chilled.  Top with cool whip or whipped cream.  Makes 8 servings.

Enjoy! -Cardamommy

Double Apple Spice Bran Muffins

I have to say that I love bran muffins.  Not the dry flavorless cardboard kind that are so prevalent, but the moist and flavorful kind that come out of my kitchen.  I feel that bran muffins get such a bad view, but they don't have to!  These muffins were such a hit at my house, I think they would have all been eaten had I not put a limit on them!  I started with my favorite bran muffin recipe, and just tweaked it a bit.  I substituted applesauce for the butter and honey, and used brown sugar instead of white.  I also added some shredded apples and apple pie spice.  The result?  Deliciously moist and warm spiced apple bran muffins.  These muffins are amazing warm from the oven, or even later cold from the fridge!

Double Apple Spice Bran Muffins

2 cups wheat bran
1 cup oat bran
1 cup boiling water
1 cup unsweetened applesauce
1/2 cup packed brown sugar
2 eggs
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt
2 large apples, shredded

Preheat the oven to 375F.  Lightly spray 24 regular muffin cups with cooking spray.

In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the applesauce, brown sugar, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, apple pie spice, and salt and stir until just combined. Stir in the shredded apple.

Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 13 to 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 24 muffins.

Enjoy!  -Cardamommy

Pumpkin Butter Snickerdoodles and Apple Butter Snickerdoodles

I've never really liked pumpkin cookies very much because they always turn out cakey. I like my cookies chewy or crispy.  If I want cake, I'll have it with frosting and not as a cookie.  So I've seen a few cookie recipes here and there use pumpkin butter instead of pumpkin puree, which apparently gives a chewier, less cakey texture.  I'm totally game for trying that out.  A friend asked me to make pumpkin snickerdoodles, so I decided it would be the perfect opportunity to try them out with pumpkin butter. Here's the thing though.  I didn't have much pumpkin butter, but I had a large jar of apple butter, so I decided to experiment with the apple butter first to make sure I had a good recipe.  Which means I have Pumpkin Butter Snickerdoodles as well as Apple Butter Snickerdoodles.  Both are perfectly soft and chewy and delicious!  For the Pumpkin, just use pumpkin butter and pumpkin pie spice.  For the Apple, just use apple butter and apple pie spice.  Otherwise, the recipes are identical!

Pumpkin Butter Snickerdoodles and Apple Butter Snickerdoodles

Cookies:

1/2 cup butter, room temperature

1/2 cup shortening

3/4 cup Pumpkin Butter (or Apple Butter)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

2 3/4 cups all purpose flour 

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons Pumpkin Pie Spice (or Apple Pie Spice)

Spiced Sugar:

1/2 cup granulated sugar

2 teaspoons Pumpkin Pie Spice (or Apple Pie Spice)

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

In a large bowl, cream together the butter, shortening, pumpkin butter (or apple butter), granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until incorporated.  Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or apple pie spice), and beat on low just until incorporated.  

For the cinnamon sugar, combine the sugar and pumpkin pie spice (or apple pie spice) in a small bowl.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place dough on the prepared baking sheet with enough room in between for the cookies to spread.  Bake the cookies for 8 to 10 minutes, or until slightly puffed and cracked on the top.  Remove cookies from the oven and let cool for several minutes before transferring to a cooling rack to cool completely.  Makes about 60 cookies.

Enjoy!  -Cardamommy

Chocolate Oatmeal M&M Cookies

We had some leftover M&Ms ( a rare experience...) from a project my oldest Hungry Puppy was doing the other day.  My Hungry Puppies and I brainstormed a little bit to figure out what the best way would be to use them up.  We decided on chocolate oatmeal cookies with M&Ms and peanut butter chips.  These cookies have a great chocolate flavor, and still have that great oatmeal texture to them.  Of course the M&Ms and peanut butter chips just make them better!  Original recipe found here.

Chocolate Oatmeal M&M Cookies

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
2 Tablespoons cocoa powder
2 Tablespoons dark cocoa powder (or substitute regular cocoa powder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1/2 cup M&Ms
1/2 cup peanut butter chips

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

Cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until well blended and smooth.  Add the flour, cocoa powder, dark cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the oats, M&Ms, and peanut butter chips.

Drop the dough by tablespoon size balls onto the prepared baking sheet.  Bake in the rpeheated oven for 9 to 10 mintues, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for about 5 minutes (the cookies will be quite soft).  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Whole Wheat Milk Chocolate Chip Cookies

A few weeks ago, my neighbor shared some cookies with us, and they were so delicious that I asked her for the recipe.  It turns out that she got the recipe from the little Kitchenaid instruction booklet that comes with the stand mixer and made several changes to it.  She used half whole wheat flour and half white whole wheat flour, and all milk chocolate chips.  I got a little crazy and substituted coffee extract for the vanilla in half of the batch that I made. You can definitely taste a hint of coffee flavor, but it is subtle enough that unless you know what it is, you may not be able to tell what it is.  All delicious.  And the whole wheat turns out amazing!

Whole Wheat Milk Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 teaspoons coffee extract (or substitute vanilla extract)
1 1/2 cups whole wheat flour
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

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

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Add the eggs and coffee extract (or vanilla), and beat until well blended.  Add the whole wheat flour, white whole wheat flour, baking soda, and salt, and beat until just combined.  Stir in the chocolate chips.

Scoop the  dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for 9 to 10 minutes, or until the edges are golden brown.  Remove the cookies from the oven and let cool on the pan for several minutes, then transfer the cookies to a cooling rack to finish cooling.  Makes about 56 cookies.

Enjoy!  -Cardamommy

Vampire Doughnuts

How's this for a quick and easy Halloween treat?!  Halloween is just days away, and if you are like me, intricate Halloween treats are not happening this year.  To quote my little brother, "Ain't nobody got time for that!"  I guarantee you will have time for these though.  Heck, you can even make them in the car on the way to the party!  Not that I did that...  Grown ups love these because they are doughnuts, kids love them because they look awesome and have plastic vampire teeth and because they are doughnuts.  I love them because I can make them in the car.  

Vampire Doughnuts

Doughnuts
Plastic Vampire Teeth (don't use real ones, the vampires might get mad)
Red and Brown M&Ms

Place the doughnuts on a serving tray (or leave them in the box!) Place a set of vampire teeth in the hole of each doughnut.  Place two M&Ms on the doughnut to make eyes.  

Enjoy!  -Cardamommy

White Cheddar Sour Cream Apple Raisin Pie

I've been planning to make an apple pie for a little while now, but I wanted it to be special.  I wanted to do something a little different, not just a plain old ordinary apple pie.  Don't get me wrong, I love plain apple pie!!! I just also really love to try new things.  For some weird reason, while I've been thinking about this pie, I've also thinking about this apple rice pudding.  I actually haven't made it in years, but I love it.  The flavor is wonderful and the raisins and cheese in it are brilliant!  I knew I wanted to do a cheddar crust with this pie, so I decided to base the rest of it on that rice pudding.  The sharp white cheddar crust is perfect with the sour cream apple raisin filling and the brown sugar crumble on top.  More white cheddar is mixed into the filling, and even more white cheddar is sprinkled on top of the crust.  A delightful blend for a delicious pie!

White Cheddar Sour Cream Apple Raisin Pie

Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
14 Tablespoons cold butter 
6 Tablespoons shortening
1 cup (4 ounces) sharp white cheddar cheese, grated
6 Tablespoons cold water
1 ounce (about 1/4 cup) sharp white cheddar cheese, grated (for topping the pie)

Apple Filling:
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 egg
1 teaspoon vanilla extract
3 pounds apples, peeled and sliced
1 cup raisins
3 ounces (about 3/4 cup) sharp white cheddar cheese, grated

Brown Sugar Crumble:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted

Preheat the oven to 425F.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and stir in the grated cheese.  Sprinkle the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball.  Divide the dough in half and form into disks.  On a floured surface, roll out one half of the dough, and fit it into your pie plate.  

For the apple filling, in a large bowl, whisk together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.  Stir in the sour cream, egg, and vanilla extract until smooth.  Fold in the apples, raisins, and grated cheese.  

For the brown sugar crumble, in a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. 

Pour the apple mixture into the prepared pastry, then sprinkle the brown sugar crumble over the apple mixture.  Roll out the remaining crust and cut it into strips.  Make a lattice crust over the top of the apple filing, then seal and crimp the edges. 

Bake for 15 minutes, then reduce oven temperature to 375 and bake for an additional 45 to 60 minutes, or until the filling is bubbling.  If the crust gets too brown, loosely cover with foil.  During the last 10 to 15 minutes of baking, sprinkle the remaining 1/4 cup of cheese over the top of the pie.  Remove the pie from the oven and let cool completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy

Caramel Nut Mini Chip Cookies

The other day at the store, I found some cinnamon pecans in the ice cream topping section.  Of course I bought them.  Who wouldn't?  I popped open the can and they smelled amazing.  They tasted kind of awesome too.  So I decided to put them in cookies.  I mean, what else would I do with them?  I saw this cookie recipe recently, and decided that they would be the perfect delivery vehicle to carry loads of cinnamon pecans and mini Rolos to my stomach.  Makes sure to leave space between the cookies as they will spread a little, and the caramel may ooze out as well.

Caramel Nut Mini Chip Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup oats (old fashioned or quick), ground to a course flour
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
8 ounces mini Rolos
1 cup chopped cinnamon pecans (I found mine in the ice cream topping aisle), or use regular chopped pecans
1/2 cup mini chocolate chips

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.  Beat in the egg and vanilla until blended.  Add the ground up oats, flour, baking soda, baking powder, and salt, and beat until just combined.  Stir in the Rolos, cinnamon pecans, and mini chocolate chips.

Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving several inches of space between them to spread.  Bake in the preheated oven for 12 to 13 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to finish cooling.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Orange White Chocolate Muffins

    

On Sunday for breakfast, my mom told me that she had two new muffin recipes for me to try out. I picked the Orange and White Chocolate Muffins. These muffins are  very delicious and my family and I loved them. I hope that you like them too!  Original recipe found here.

Orange and White Chocolate Muffins

1 2/3 cups flour
1/3 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
6 tablespoons vegetable oil
1 egg
3/4 cup milk
1 orange( zest and juice)
3/4 cup white chocolate chips

Preheat oven to 400 degrees.

     In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and sugar.  
     In a small bowl mix together the oil, egg, milk, the zest of the orange, and the juice of the orange.
     Pour the wet ingredients into the dry ingredients. Mix it until the wet ingredients blend with the dry ingredients. It will be lumpy and that is okay. Stir in 3/4 cup white chocolate chips. Grease a normal size muffin tin with twelve muffin cups. Put the batter in the muffin tins and fill it 2/3 of the way full. Bake for 15 minutes or until a toothpick inserted into a muffin comes out clean. Cool on a rack. Makes 12 muffins.

Enjoy!  -Hungry Puppy M