Triple Chocolate Hazelnut Cookies

I've never had a whole lot of success with chocolate cookies that call for melted chocolate.  I've tried several times to make chocolate mudslide cookies and they never end up in cookie form.  Just mudslide all the way.  So I was a little skeptical about these cookies but decided to try them anyway.  When the dough was ready to scoop, I read and reread the recipe trying to find where it said to chill the dough...nothing.  Which was stressful because the dough was more like brownie batter.  Being the trusting individual that I am (yeah, right) I plopped that dough on the pan anyway (although the plop was more of an organized scoop and drop).  And. They. Worked.  Success!  These chewy crackly topped cookies are full of chocolate chips and toasted hazelnuts in every fudgy, nutty bite. Original recipe found here.

Triple Chocolate Hazelnut Cookies

8 ounces (about 1 1/4 cups) semi sweet chocolate chips
6 Tablespoons butter, room temperature
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped hazelnuts, toasted
1 cup milk chocolate chips
1 cup white chocolate chips

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

Place the semi sweet chocolate chips and butter in a microwaveable bowl.  Microwave in 30 second intervals, stirring after each interval, until melted and smooth.  Set aside.

In a large bowl, beat together the eggs, sugar, and vanilla on high speed until the mixture is frothy and a light yellow color.  Gradually beat in the chocolate mixture until well blended.  Add the flour, baking powder, and salt, and beat until just combined.  Stir in the hazelnuts, milk chocolate chips, and white chocolate chips.

Scoop the dough into tablespoon size mounds and drop onto the prepared baking sheet.  Bake in the preheated oven for 12 to 13 minutes, or until the tops of the cookies are crackly and slightly puffed.  Remove cookies from the oven and let cool on the baking sheet for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocolate Dipped Mint Coconut Macaroons

I have been wanting to make some sort of dessert with a coconut/mint flavor combination for a really long time.  First, it took me forever to figure out what I should make.  Then it took me forever to actually make it!  I found the original recipe for these macaroons in The Founding Farmer's Cookbook.  Founding Farmers is a restaurant in Washington D.C. that is part of the farm-to-table movement and is directly linked to the North Dakota Farmers Union.  The recipe for these macaroons originally made 4 dozen, so I scaled that back just a little.  I also threw in some mint extract and chocolate.  These cookies are amazing.  The mint and coconut together are delicious, and the chocolate doesn't overpower.  If you'd rather have regular coconut macaroons, just swap 1 teaspoon of vanilla extract for the  mint and leave out the chocolate.

Chocolate Dipped Mint Coconut Macaroons

3 egg whites
1 cup granulated sugar
1 Tablespoon honey
1/2 - 3/4 teaspoon mint extract
8 ounces shredded sweetened coconut (about 2 cups, but go by weight if possible)
6 Tablespoons cake flour 
1 cup semi sweet chocolate chips

Preheat the oven to 300F.  Line a baking sheet with parchment paper.

In a stainless steel bowl over a pot of boiling water (don't let the bottom of the bowl touch the water), whisk together the egg whites, sugar, honey, and mint extract until the mixture is warm and the sugar has dissolved.  Transfer the egg white mixture to the bowl of a stand mixer and beat with the whisk attachment until soft peaks form (this will take several minutes).  Use a spatula to fold in the coconut and flour.  

Scoop large spoonfuls of the dough (about 2 1/2 tablespoons) and drop onto the prepared baking sheet.  Bake for 14 to 18 minutes, or until golden brown.  Transfer the cookies to a cooling rack to cool completely.  

When the cookies are cool, place the chocolate chips in a microwave safe bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Drop the cookies into the melted chocolate to coat the bottom of the cookie, then using two forks, lift the cookies out and place on a piece of waxed paper.  Let the chocolate set up before serving.  Makes 12 cookies.

Enjoy!  -Cardamommy

No Churn Chocolate Coffee Bean Toffee Ice Cream

A while ago I posted on Facebook that I couldn't decide between "Give me chocolate, or give me death." and "Give me ice cream, or give me death".  It was that kind of a day.  My awesome husband promptly brought some chocolate fudge ice cream home.  Then I decided that I had to create my own as well.  This is what I came up with.  A super easy no churn chocolate ice cream with chocolate covered coffee beans and toffee bits.  It's dangerous!

No Churn Chocolate Coffee Bean Toffee Ice Cream

2 cups whipping cream
1 can (14 ounces) sweetened condensed milk
6 Tablespoons cocoa powder
1/2 -3/4 cup chocolate covered coffee beans, chopped
1/2 cup toffee bits

In a large bowl, or the bowl of a stand mixer, beat the whipping cream to stiff peaks.  Place the condensed milk and cocoa powder in a bowl and stir until combined.  Fold the chocolate condensed milk mixture into the whipped cream until incorporated.  Fold in the coffee beans and toffee bits.  Transfer the ice cream mixture to a freezer container and freeze at least 4 to 6 hours, or until frozen throughout.  Makes about 6 cups.

Enjoy!  -Cardamommy

Coconut Caramel Candy Bars

I found this latest recipe in a King Arthur Flour catalog, and it is delicious!  I asked my husband what I should say about these bars.  "You should say that they're awesome!"    These chewy bars are full of coconut and topped with caramel, chocolate, and more coconut.  The gooey chewiness of the caramel really puts these bars over the top.  Plus, these aren't hard to make, which I totally love!

Coconut Caramel Candy Bars

6 Tablespoons butter, room temperature
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
1 egg
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups shredded coconut
6 ounces caramels
1 Tablespoon whipping cream
3/4 cup semi sweet chocolate chips
1/4 cup shredded coconut

Preheat the oven to 350F.  Very lightly grease a 9x13 inch baking pan.

Cream together the butter and brown sugar.  Add the vanilla and egg and beat until smooth.  Add the flour, salt, baking powder, and coconut, and beat until combined.  Spread the mixture evenly into the prepared pan and bake in the preheated oven for 15 minutes.

During the last several minutes of baking, prepare the caramel.  Place the caramels in a microwaveable bowl and add the cream.  Microwave the caramels and cream in 30 second intervals, stirring after each, until melted and smooth.  

When the crust is finished baking, drizzle the caramel evenly over the top, then return to the oven and bake for an additional 10 minutes, or until golden brown.  Remove the bars from the oven and sprinkle the chocolate chips over the top.  Let sit for about 5 minutes, then spread evenly over the bars.  Sprinkle the coconut over the top.  Let cool completely before cutting.  Makes about 32 candy bars.

Enjoy!  -Cardamommy

Peanut Butter Cinnamon Oatmeal Raisin Cookies

I think that I have found my new favorite cookies.  Ever.  Holy cow, this combination is crazy!  I'm not sure why I haven't figured this one out before now, but I will definitely be making these cookies again.  The peanut butter, raisins and cinnamon are incredible together, and the the oats give these cookies a nice chewy texture.  I kind of want to eat them all!  Original recipe found here.

Peanut Butter Cinnamon Oatmeal Raisin Cookies

 

1 sticks (1/2 cup) unsalted butter, room temperature

½ cup creamy peanut butter

¼ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

1 tablespoon vanilla extract

1 cup all-purpose flour

¾ cups old-fashioned rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 cup raisins

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

Cream together the butter and peanut butter until smooth.  Add the sugar and brown sugar and beat until light and fluffy.  Beat in the egg and vanilla extract until well blended.  Add the flour, oats, baking powder, baking soda, salt, and cinnamon, and beat until incorporated.  Stir in the raisins until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake the cookies for about 9 to 10 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes 36 cookies.

Enjoy!  -Cardamommy

Almond Lemon Sticky Buns

In the cinnamon roll versus sticky bun match up, I am definitely a cinnamon roll king of girl.  Hands down.  I love that luscious frosting on top.  I don't think I've ever even make sticky buns, but here we are.  And not just any old regular sticky bun, either.  Almond Lemon Sticky Buns.  Could it get better?  Super soft rolls with a sweet tart lemon sauce and sliced almonds?  Incredible.

Almond Lemon Sticky Buns

Dough:

1 1/2 cups warm water

1 egg

1 Tablespoon yeast

1/4 cup granulated sugar

1/4 cup dry milk powder

1/4 cup oil

1/2 cup instant mashed potato flakes

1 1/2 teaspoons salt

3 cups all purpose flour

Sauce:

½ cup granulated sugar

1/3 cup corn syrup

4 Tablespoons butter

Zest of 1 lemon

2 Tablespoons lemon juice

¾ cup toasted sliced almonds

Filling:

2 Tablespoons melted butter

1/2 to 3/4 cup granulated sugar

1/2 teaspoon nutmeg

For the dough, combine all of the ingredients in the order listed and stir until a soft dough forms.  Turn the dough out onto a lightly floured surface and knead for several minutes until the the dough is smooth.  Place the dough in a greased bowl, and lightly grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

For the sauce, place sugar, corn syrup, butter, lemon zest, and lemon juice in a saucepan.  Cook and stir until boiling.  Pour into a greased 9x13 baking dish.  Sprinkle almonds over the syrup.  Set aside.

Roll out the dough into a 16x8 inch rectangle.  Brush with the melted butter.  Combine the sugar and nutmeg in a small bowl, then sprinkle evenly over the dough. Roll up the dough jelly roll style.  Cut into 12 slices.  Place sliced rolls on top of the sauce in the prepared pan.  Let rise about 30 to 45 minutes, or until about doubled. 

Preheat the oven to 375F.  Bake the buns for 20 to 25 minutes or until golden brown.  Remove buns from the oven and immediately turn out onto a large serving tray or cooling rack.  Makes 12 large buns.

Enjoy!  -Cardamommy

German Chocolate Cake

A couple of months ago, my oldest Hungry Puppy asked me to make a German Chocolate cake, which totally surprised me because she isn't really a big chocolate lover.  Okay, though, sure.  Twist my arm.  Of course I'll make her a German Chocolate Cake.  I didn't feel like doing a traditional German Chocolate cake, though.  I needed something different.  So I found this recipe and asked her if she was okay with it, then decided to run with it.  I doctored up a cake mix, then made my own frosting instead of using store bought.  We loved it!  

German Chocolate Cake

Cake:
1 chocolate cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
3 eggs
1 cup water
1/4 cup oil
1 cup sour cream
2 teaspoons vanilla extract

Frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

1/3 cup thick caramel sauce

1 cup shredded coconut, toasted

1 cup chopped pecans, toasted

12 Oreo cookies, chopped

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment. 

In a large bowl, whisk together the cake mix, flour, sugar, and salt.  Add the eggs, water, oil, sour cream, and vanilla, and stir until well blended.  Divide the batter evenly between the 3 cake pans, and smooth the tops.  Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pans and remove the parchment from the bottoms.  Let cakes cool completely on a cooling rack.  

For the frosting, in large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Beat in the caramel sauce, then the coconut and pecans until evenly distributed.

To assemble the cake, place 1 cake layer on a serving plate.  Spread with 1/3 of the frosting and sprinkle with 1/3 of the chopped oreo cookies.  Place the 2nd cake layer on top and spread with another 1/3 of the frosting and oreos.  Place the last cake layer on top and spread with the remaining frosting and oreos.  Makes 16 to 20 servings.  

Enjoy!  -Cardamommy

Shaker Lemon Pie

The first time I made a shaker lemon pie was a couple of years ago, and I was so excited about it.  Then I ate some and was not so excited about it.  It was so bitter and terrible that we had to throw out most of the filling, and just eat the crust.  So, here we are, round two, and I am so excited to share it with you!  The first time I made this pie I used regular lemons and I think that was part of the problem.  They may also not have been sliced thinly enough.  So this time, I used meyer lemons and sliced them with a mandolin.  The pie was so incredibly tart and lemony with just a touch of bitter from the peel.  It was fabulous.  Definitely on the make again list!  Note:  The lemon mixture needs to sit overnight, so plan ahead when making this pie.

Shaker Lemon Pie

2 layer 9-inch pie crust
3 meyer lemons, sliced thinly (use a mandolin if you have one), and seeds discarded
2 cups granulated sugar
1/2 teaspoon salt
4 eggs
2 Tablespoons butter, melted
3 Tablespoons all purpose flour

In a medium bowl, combine the lemons and sugar, and toss together until well combined.  Cover the bowl with plastic wrap and let sit at room temperature overnight.

When ready to bake the pie, preheat the oven to 425F.  Fit the bottom crust into a 9 inch pie plate.

Beat together the eggs, salt, and butter.  Whisk in the flour.  Add the egg mixture to the lemon mixture and mix well until blended.  Pour the lemon filling into the pastry crust.  Cover with the top crust and seal and crimp the edges.  Cut several slits in the top crust.  Chill the pie for about 20 minutes.

Place the pie in the oven and bake for 30 minutes.  Cover the pie loosely with tin foil if the crust browns too quickly.  After 30 minutes, turn the oven temperature down to 350F and continue baking for 20 to 30 minutes.  Remove from the oven and let cool completely.  Chill before serving.  Makes 8 servings.

Enjoy! -Cardamommy