Bayou Goo Pie

When we were in Houston last Summer, my sister really really wanted to get a Bayou Goo Pie from House of Pies.  We purchased several other pies there, but unfortunately didn't get around to the Bayou Goo.  So many pies...too little time... So, my sister asked me to make one instead.  I figured out all of the components to the original Bayou Goo: Pecan crust, sweetened cream cheese, vanilla custard with chocolate chunks, and whipped cream with chocolate shavings, and put it together.  Unfortunately, I never tried the Bayou Goo pie from House of the Pies, so I don't actually know how close this pie is (bummer), but it is completely delicious.   


Bayou Goo Pie

Pecan Crust:

1 cup all-purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter

½ cup finely chopped pecans

Sweetened Cream Cheese:

8 ounces cream cheese

½ cup powdered sugar

½ teaspoon vanilla extract

Vanilla Custard:

3/4 cup sugar

1/4 teaspoon salt

3 1/2 Tablespoons cornstarch

2 1/2 cups milk (I used skim)

2 eggs

2 Tablespoons butter, cut into 4 pieces

2 teaspoons vanilla

3 large Hershey Bars, chopped

8 ounces Cool Whip (or use fresh whipped cream)

Chocolate shavings (optional)

Preheat the oven to 350F.  

In a medium bowl, whisk together the flour, sugar, and salt.  Cut in the butter using a pastry blender until the mixture is crumbly.  Stir in the chopped pecans.  Press the mixture onto the bottom and up the sides of a 9 inch pie plate.  Bake in the preheated oven for 15 minutes, or until light golden brown.  Remove from oven and cool completely.

For the sweetened cream cheese, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.  Spread evenly over the bottom of the cooled pecan crust. Place in the refrigerator while you prepare the pudding.

For the pudding, in a medium saucepan, whisk together the sugar, salt, and cornstarch.  Whisk in the milk and eggs until smooth.  Cook the mixture over medium heat, whisking constantly, until the mixture thickens and just starts to bubble (do not boil).  Immediately remove from heat and stir in the butter and vanilla.  Let the pudding cool for about 15 minutes, then quickly stir in the chopped Hershey bar (you want to have barely melted chunks in the pudding, not completely melted chocolate).  Immediately pour the pudding over the cream cheese layer in the crust and smooth the top.  Chill in the refrigerator until cold, at least four hours or overnight.  Spread the cool whip over the top and garnish with chocolate shavings.  Makes 8 servings.

Enjoy!  -Cardamommy

Smoky Double Chocolate Chipotle Cookies

I came across a recipe for Double Chocolate Chipotle Cookies recently, and I really wanted to try them out because I really love chipotle!  But....I don't really love the idea of having spicy cookies.  I like a bit of spice, but not burn your mouth can't taste your food anymore spicy.  But I still wanted to have the smoky flavor in the cookies.  I decided to add smoked paprika for that smoky flavor, and a touch less of the chipotle powder to reduce the heat factor.  I think we have a winner!  These cookies are super soft and so chocolatey with a hint of smoke and just a little heat at the end.  Note: For a spicier or smokier cookie, add more chipotle powder or smoked paprika.

Smoky Double Chocolate Chipotle Cookies

1/2 cup (1 stick) butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/4 cup cocoa powder
1/4 cup dark cocoa powder
1/4-1/2 teaspoon chipotle chili powder (depending on how much heat, I used 1/4)
1/2 - 3/4 teaspoon smoked paprika
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
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 well blended.  Beat in the eggs and vanilla until incorporated.  Add the flour, cocoa powder, dark cocoa powder, chipotle powder, paprika, baking powder, baking soda, and salt, and beat until just combined.  Beat in the chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Flatten the tops of the dough balls very slightly.  Bake for about 8 to 9 minutes, or until just set in the center.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 3 dozen cookies.

Enjoy!  -Cardamommy

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

We're not big angel food cake eaters at my house.  In fact, I've had the same 2 boxes of angel food cake mix for an amount of time I'm embarrassed to disclose.  The first box was used up a few weeks ago in chocolate angel food cupcakes, which....were okay.  But I really wanted to do them again with cinnamon and this light and delicious brown sugar marshmallow frosting that I thought would go perfectly with angel food cake and cinnamon. I was right.  So the second box went to this recipe.  Except hold on, why is my batter so thin?  And why does there seem to be so much of it?  Oh right.  I added 1 3/4 cup of water instead of 1 1/4 cups.  Oops.  My baking skills go unrivaled.  I messed up a just add water cake mix.  It happens. Don't judge.  Just go buy another box and make these, because they are worth it!

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

1 box Angel Food Cake mix
1 teaspoon cinnamon
Water called for on the box

Brown Sugar Marshmallow Frosting:
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup water
4 egg whites
2 teaspoons vanilla extract

Preheat the oven to 375F.  Line 36 muffin cups with paper liners.

For the cupcakes, place the angel food cake mix, cinnamon, and water in a large bowl.  Beat on low speed for about 30 seconds, then increase to medium speed and beat for an additional minute.  Scoop the batter into the prepared muffin cups, filling each about 3/4 full.  

Bake in the preheated oven for 12 to 16 minutes, or until they are golden brown and the cracks are dry.  Remove from the oven and transfer to a cooling rack to cool completely.

For the frosting, place the brown sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir to combine.  Let the mixture come to a boil.  Continue to boil until the mixture reaches 240F.  Remove from heat.

While the sugar syrup is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Whip the egg whites until stiff peaks form.  With the mixer on medium-low speed, slowly pour the hot sugar syrup into the egg whites.  When all of the syrup has been added, increase the mixer speed to high and beat the frosting until stiff peaks form (it will still be a bit warm), then beat in the vanilla.  Pipe or spread the frosting on the cooled cupcakes (depending on how you apply the frosting, you may have extra.  Just put it in a sealed container and refrigerate).  Makes about 36 cupcakes.

Enjoy!  -Cardamommy

Hot Chocolate and Marshmallow Rice Krispies Treats

I have one last hot chocolate recipe to share before we get into Valentine's Day, then spring, and summer (please hurry!).  It's still January, so we're doing this!  I found this recipe the other day and immediately knew that I had to come up with  my own tasty version.  I have so many things on my baking list that I thought that I wouldn't have time to make these, but my youngest Hungry Puppy had her first Children's Music Academy program yesterday and we decided to make these for the reception afterward.  These deliciously gooey rice krispie treats are topped with a fudgy hot chocolate frosting and marshmallows!  The frosting recipe looks long and complicated, but don't be deterred.  It is so seriously easy!  So gooey and chocolatey and delicious!

Hot Chocolate and Marshmallow Rice Krispies Treats

Rice Krispies Treats:
1 10 ounce bag marshmallows 
2 Tablespoons butter
3 cups Rice Krispies cereal
3 cups Cocoa Rice Krispies cereal

Hot Chocolate Frosting:
4 ounces milk chocolate chips
1/4 cup hot chocolate powder
2 Tablespoons butter
2 ounces sour cream
1 teaspoon light corn syrup
1/2 teaspoon coffee extract
1 1/2 cups powdered sugar
1 cup mini marshmallows
Marshmallow Bits

Grease a 9x13 in baking dish.

Place the marshmallows and butter in a large microwaveable bowl.  Place in the microwave and heat in 30 second intervals, stirring after each, until melted and smooth.  Quickly add the rice krispies and cocoa rice krispies and stir until evenly coated in marshmallow.  Spread the rice krispies mixture into the prepared baking dish and press in evenly.

For the frosting, place the chocolate chips, hot chocolate powder, and butter in a microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the sour cream, corn syrup, and coffee extract until smooth.  Stir in the powdered sugar, 1/2 cup at a time, until incorporated.  

Pour the chocolate frosting over the rice krispie treats and spread evenly.  Immediately top with the mini marshmallows and marshmallow bits and press down slightly to adhere to the frosting.  Place in the refrigerator until the treats set up.  Cut into squares.  Makes 24 bars.

Enjoy!  -Cardamommy

Serious Pecan Double Chocolate Chip Cookies

I know I know, another chocolate chip cookie recipe.  I honestly can't remember how many I have collected and made over the years, but I am driven to keep on testing out new variations.  I think it's an addiction.  Please make it stop!  Just kidding!  Who wants to quit making chocolate chip cookies? Plus, I get bored with the same old thing.  So.  This new cookie.  It is kind of ridiculous.  As in ridiculicious.  I'm kind of embarrassed to admit how many I actually ate.  In one sitting.  Oops.  Quality control people! I found the recipe here, and I changed only a couple of things.  First, I cut the recipe in half, because wow that's some major cookie going on.  Second, I don't like walnuts, and only sometimes tolerate pecans.  So walnuts out, pecans in.  Third, my Hungry Puppies prefer milk chocolate in their cookies, and since I make cookies for them (ahem...wink wink), I used part milk chocolate and part semi sweet chocolate chips.

Serious Pecan Double Chocolate Chip Cookies

For the nuts:
1 Tablespoon butter
2 Tablespoons granulated sugar
Pinch of salt
3/4 cup chopped pecans

For the cookies:
1/2 cup butter
1/4 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (about 5 ounces) milk chocolate chips
1/3 cup (about 3 ounces) semi sweet chocolate chips

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

For the nuts, melt the butter in a small skillet.  Stir in the sugar and salt and cook until golden brown.  Stir in the pecans until evenly coated.  Transfer to the lined baking sheet and bake for 4 to 5 minutes, or until pecans are toasted.  Remove from the oven and set aside.

Melt the 1/2 cup of butter in a small saucepan over medium high heat.  Continue to cook the butter, swirling the pan frequently (or stir with a spoon, whichever you are comfortable with), until the butter is a dark golden brown (be careful that it doesn't burn, as it happens very quickly!).  Remove from heat and place in the refrigerator (I just set the saucepan on top of a hot pad in the fridge) while you start the cookie dough.

Cream together the 1/4 cup butter, brown sugar, and granulated sugar.  Beat in the warm browned butter, followed by the eggs and vanilla until well blended.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the pecans, milk chocolate chips, and semi sweet chocolate chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet.  Flatten the dough balls very slightly (just enough to flatten the round top).  Place the cookie sheet in the fridge and let chill for 30 to 60 minutes.  Remove the cookie dough from the fridge and bake in the preheated oven for about 12 minutes, or until they are a light golden brown.  Remove the cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Cookie Butter Snickerdoodles

So, I have to admit, I am a little bit late to the cookie butter party.  But here I am!  I tend to resist major trends because I really don't like doing what everyone else is doing just because everyone else is doing it.  I like to do my own thing, whatever I want because I want to, and who cares what anyone else thinks?  So cookie butter.  Finally I tried it, and it was kind of awesome.  Then I got the crunchy kind and it was kind of really awesome.  So cookies happened.  And they are also kind of awesome.  Be warned... a jar of cookies and cream hazelnut spread just made its way to my pantry, so something of that ilk may be coming this way soon.  Recipe adapted from here.

Cookie Butter Snickerdoodles

1/4 cup butter, room temperature
1/4 cup shortening
1/2 cup cookie butter
6 Tablespoons granulated sugar
6 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon cloves

3 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon

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

Cream together the butter, shortening, cookie butter, sugar, and brown sugar until light and fluffy.  Add the vanilla extract and egg, and beat until smooth.  Add the flour, cream of tartar, baking soda, salt, cinnamon, and cloves, and beat until just blended.

In a small bowl, stir together the 3 tablespoons of sugar, and the cinnamon.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place on the prepared baking sheet and flatten very slightly with your fingers (you want thick disc shapes instead of balls, so just flatten the rounded top).  Bake in the preheated oven for 8 to 10 minutes, or until just barely golden brown at the edges.  Remove cookies from the oven and transfer to a cooling rack.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Desert Sand Cookies

Several years ago, I found the book Scandinavian Classic Baking by Pat Sinclair at the library.  Going through it, I bookmarked several recipes that I was interested in trying out.  This was one of them, and it has taken me this long to finally get around to making it!  Maybe it was their simplicity that caused me to keep putting them off.  I sorely regret that now.  These cookies are so amazingly simple and delicious!  They are tender and buttery and perfect!  The only change I made to the recipe was to press the cookies flat with the bottom of a glass instead of criss crossing with a fork.

Desert Sand Cookies

1 cup butter

2 cups all-purpose flour

½ teaspoon baking powder

1 cup sugar

½ teaspoon vanilla

Brown the butter by melting in a medium saucepan over medium heat.  Stir occasionally.  When the butter begins to foam, stir constantly until it turns a deep golden brown.  Watch carefully because at this point the color changes quickly.  It takes about 7 minutes to brown the butter.  Cool to room temperature, about 1 hour.

Heat the oven to 350F.  Mix the flour and baking powder together.  Add the cooled butter and vanilla to the sugar in a medium bowl and stir until evenly mixed.  Add the flour and mix to form a dough.  Shape the dough into balls using rounded teaspoons of dough.  Place on baking sheets and press a crisscross pattern with a fork.  Dip the tines of the fork in flour if necessary(I used the bottom of a drinking glass dipped in granulated sugar).  Bake 10 to 12 minutes.  These cookies do not brown much.  Cool the cookies on the baking sheet for 2 minutes before removing to a cooling rack.  Cool completely. Makes 3 dozen cookies

Browned Butter Oatmeal Cinnamon Toffee Cookies

These cookies are another recipe that has been on my list for some time.  I know I'll get around to them eventually, it just takes a while sometimes.  So much to bake, so little time.  Baker problems, huh?  These cookies are pretty delicious.  They start with a brown butter oatmeal cookie base, and are full of the warm flavors of cinnamon, clove, and molasses, and are studded with cinnamon chips and toffee bits.  Truly delightful! Original recipe found here.

Browned Butter Oatmeal Cinnamon Toffee Cookies

2 sticks (1 cup) butter, browned then cooled to room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup molasses
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all purpose flour (loosely measured)
1/2 cup quick cooking oatmeal
1/2 cup old fashioned oatmeal
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1 1/2 cups cinnamon chips
1 cup toffee bits

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

Cream together the browned butter, brown sugar, and granulated sugar until well blended.  Add the molasses and vanilla and beat until combined. Beat in the eggs, one at a time, until incorporated.  Add the flour, quick oatmeal, old fashioned oatmeal, baking powder, baking soda, salt, cinnamon, and cloves, and beat on low until just blended.  Stir in the cinnamon chips and toffee bits until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 minutes, or until the edges are golden and the tops are set.  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 60 cookies.

Enjoy! -Cardamommy

Butterscotch Toffee Gingerbread Cookies

I don't do a whole lot of gingerbread at my house.  I don't think it is top of our list of flavors, but we still like it.  I found this recipe ages ago, and have been saving it for my Christmas baking!  These chewy gingerbread cookies are loaded with butterscotch chips and chunks of Heath toffee bars.  The sweet butterscotch and toffee are perfect with the spicy gingerbread.  An interesting, but winning combination.

Butterscotch Toffee Gingerbread Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
2 Tablespoons cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 cup butterscotch chips
1 1/4 cup chopped Heath bars

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

Cream together the butter and brown sugar until smooth.  Beat in the molasses and vanilla until incorporated.  Beat in the eggs, one at a time, until blended.  Add the flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, and beat until just incorporated.  Stir in the butterscotch chips and chopped Heath bars.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for about 9 minutes, or until the tops are set.  Remove from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 56 cookies.

Enjoy!  -Cardamommy