Nutella Scotcheroos

A little while ago I saw that David Lebovitz had a recipe for triple chocolate scotcheroos, and I was inspired.  I decided that it would be amazing to do scotcheroos with just Nutella in them and no peanut butter.  As we all are well aware, I'm not a big peanut butter fan.  But Nutella?  Where's the nearest spoon?  My oldest Hungry Puppy and I threw these together for one of her swim meets, and they worked out so wonderfully!  They are chewy and chocolatey and delicious with a wonderful Nutella flavor and that classic butterscotch chocolate layer on top!

Nutella Scotcheroos

3 cups rice krispies cereal
3 cups chocolate rice krispies cereal
1 cup light corn syrup
1 cup granulated sugar
3/4 cup Nutella
1 cup semi sweet chocolate chips
1 cup butterscotch chips

Grease a 9x13 inch baking dish with cooking spray.  Set aside.

Place the rice krispies cereal and chocolate rice krispies cereal in a large bowl.  Set aside.

In a 2 quart saucepan, stir together the corn syrup and sugar over medium high heat until the sugar is dissolved and the mixture comes to a full boil.  Remove from heat and stir in the Nutella until completely incorporated.  Immediately pour the Nutella mixture over the cereal.  Quickly stir until the cereal is evenly coated with the Nutella mixture.  Press the cereal mixture evenly into the prepared baking pan.

Combine the chocolate chips and butterscotch chips in a microwaveable bowl.  Microwave in 30 second intervals, stirring after each, until melted and smooth.  Pour over the scotcheroos and spread evenly.  Let the bars cool completely, and the chocolate set before cutting into bars.  Makes 24 bars.

Enjoy!  -Cardamommy

Black Forest Shortbread Bars

I found this recipe on the General Mills Food Services website. Which means it was huge. Huge!! It called for 6 pounds of brownie mix, people.  So, I scaled it down just a tiny bit.  Actually, I fiddled with the recipe quite a lot, so it isn't exactly a half recipe.  A shortbread crust topped with a cherry studded brownie layer, and drizzled all over with vanilla frosting. Regardless of the size (which is now significantly smaller), these bars are completely easy and super delicious, and so pretty! 

Black Forest Shortbread Bars

1 box (18.25 ounces) yellow cake mix
1/2 cup (1 stick) butter, room temperature
1 box (19.5 ounces) brownie mix, and ingredients called for on the box
1 can (21 ounces) cherry pie filling
1/2 cup vanilla frosting

Preheat the oven to 350F.  Grease a half sheet pan (13x18).

For the crust, beat together the cake mix and the butter until crumbly.  Press the mixture into the bottom of the prepared pan.  Set aside.

For the brownies, prepare the brownie mix according to the package directions.  Spread the brownie batter evenly on top of the crust.  Drop the cherry pie filling in spoonfuls over the brownie batter.  Use a knife to swirl the cherry filling through the brownie batter (be careful to not gouge the crust layer).  

Place the bars in the preheated oven and bake for about 40 minutes, or until the brownies are done in the center.  Remove from the oven and cool completely.  Warm up the vanilla frosting until it is a pourable consistency.  Drizzle the frosting over the cooled bars.  Let the frosting set before cutting.  Makes about 48 bars.

Enjoy!  -Cardamommy

Mascarpone Chocolate Chip Cookies

I've had some mascarpone cheese sitting in the fridge for a while now.  I look at it every day and think that I need to make something with it.  But what?!  Finally, I reached the end today and decided that the mascarpone was going to be used by the end of the day, no excuses.  I searched and looked and searched some more for good ideas, and settled on cookies.  Am I predictable?  Perhaps.  The mascarpone flavor isn't as pronounced as I had hoped, but the cookies are completely delicious.  I didn't overload them with chocolate chips, because I wanted the cookie base to stand out. These cookies are delightfully chewy with just the right amount of chocolate.  Recipe adapted from here.

Mascarpone Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 Tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/4 cup mini semi sweet chocolate chips

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

Cream together the butter, mascarpone cheese, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt, and beat until just combined.  Stir in the milk chocolate chips and mini chocolate chips.

Drop the dough in tablespoon size balls on the prepared baking sheet.  Bake for 10 to 11 minutes, or until lightly golden brown on the edges and the centers are set.  Remove cookies from the oven and let cool on the pan for 3 to 4 minutes.  Transfer to a cooling rack to cool completely.  Makes 24 cookies.

Enjoy!  -Cardamommy

Apple Cranberry Pastry Cream Pie

I found this recipe ages ago from Better Homes and Gardens, and am just finally getting around to making it.  I feel like this is a theme in my kitchen lately.  "I can't wait to make this recipe" quickly turns into "I'll get around to it eventually". If I had my way, I'd bake and create all the time!  But then I'd also have a refrigerator full of sweets and treats.  Which sounds amazing, but my jeans wouldn't thank me.  This pie, though!  I made only a few changes from the original pie.  I used my own favorite crust recipe, and I made a lattice top.  The pastry cream at the bottom of the pie gives an interesting flavor contrast to the classic apples and tart cranberries.  Initially I was going to add more cranberries, but decided to stick with the recipe.  The cranberries, as a result don't overpower the pie, but are a nice tart colorful addition.

Apple Cranberry Pastry Cream Pie

2 layer 9-inch pie crust

Pastry Cream:

1 cup milk

1/4 cup granulated sugar

2 egg yolks

3 Tablespoons granulated sugar

3 Tablespoons cornstarch

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon vanilla

Apple Cranberry Filling:

6 Granny Smith apples, peeled, cored and sliced

1/2 cup cranberries

2 Tablespoons lemon juice

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

For the pastry cream, place the milk and 1/4 cup sugar in a small saucepan and heat until nearly at a boil.  In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until combined.  The mixture will be very thick.  Slowly whisk about 1/2 of the milk mixture into the egg yolk mixture, then return the mixture to the pan.  Continue to cook over medium heat, whisking constantly, until the mixture is thick and bubbly.  Remove from heat and stir in the butter and vanilla.  Transfer to a bowl and cover with plastic wrap. Place in the refrigerator until you are ready to assemble the pie.

For the apple cranberry filling, place the sliced apples and cranberries in a large mixing bowl. Add the lemon juice, sugar, flour, cinnamon, allspice, and salt, and toss together until the apples are evenly coated.

Preheat the oven to 375F.

Fit the bottom crust into a 9-inch pie plate.  Spread the pastry cream over the bottom of the crust.  Spoon the apple cranberry filling over the pastry cream.  Use the top crust to make a lattice, or simply place the top crust over the pie.  Seal and crimp the edges.  If not making a lattice, cut several slits into the top of the pie to let steam escape during baking.  Place the pie in the oven and bake for 80 to 90 minutes, or until the filling is bubbly in the center.  Cover the pie loosely with foil if the crust starts to get too brown.  Remove the pie from the oven and let cool before slicing and serving.  Makes 8-10 servings.

Enjoy!  -Cardamommy

Chocoloate Orange Layer Cake

Hello, most fabulous cake ever.  My birthday was right after Thanksgiving, and I had planned on making this for my birthday cake.  Then Thanksgiving happened, and life happened, and I couldn't even deal with cooking anything else.  So this is my belated birthday cake, and it was totally worth the wait!!  This rich fudgy chocolate cake is full of orange zest and chopped orange chocolate.  The frosting is thick and rich and smooth and also quite fudgy.  Altogether, this cake is pretty close to perfection, in my book!  Note:  I used Terry's Chocolate Oranges in this cake.  You can substitute regular chocolate chips and orange extract and more orange zest if you can't find the chocolate oranges.  Original frosting recipe found here.

Chocolate Orange Layer Cake

Cake:
3/4 cup cocoa powder
1 cup semi sweet chocolate chips
Zest of 2 oranges
3/4 cup boiling water
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 cups brown sugar
4 eggs
2 teaspoons coffee extract
1 teaspoon vanilla extract
1 1/4 cups sour cream
1 1/4 cups chopped Terry's Chocolate Orange (or substitute milk chocolate chips)

Frosting:
12 ounces (2 chocolate oranges) Terry's Chocolate Orange
1/2 cup butter
8 ounces sour cream
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
4 1/2 cups powdered sugar

Preheat the oven to 350F.  Lightly grease 2 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly grease the parchment.  Set aside.

For the cake, place the cocoa powder, semi sweet chocolate chips, and orange zest in a medium bowl.  Pour the boiling water over the chocolate and stir until melted and smooth.  Set aside.  In a separate bowl whisk together the flour, baking soda, and salt.  Set aside.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the coffee extract and vanilla, scraping down the sides of the bowl if necessary.  Beat the mixture until well blended.  On low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream.  Repeat with another 1/3 of the flour and the remaining sour cream, finishing with the last of the flour.  Beat just until blended.  Add the chocolate mixture and beat on low until incorporated.  Stir in the chocolate chips. 

Divide the batter evenly between the two prepared pans and smooth the tops.  Place the cakes in the oven and bake for about 35 to 40  minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove the cakes from the oven and place on a cooling rack to cool for about 10 minutes.  Run a knife around the edge of the cakes to loosen from the pans, then carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the frosting, place the chocolate oranges and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer, beat in the sour cream, corn syrup, and vanilla until blended.  Beat in the powdered sugar on low speed until combined, then increase the speed and beat until the frosting is smooth.

To assemble the cake, place a cake layer on a serving plate and spread with frosting.  Place the second cake layer on top and frost the top and sides of the cake.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Chocolate Coconut Cherry Chip Cookies

I've had a handful of chocolate chip and cherry recipes on here, but I had an idea that needed to be made. I thought it would be perfect to make a delicious fudgy cookie full of coconut and cherry chips.  I don't want to ring my own bell or anything, but I was totally right.  These cookies are totally delicious.  Adapted from this recipe.

Chocolate Coconut Cherry Chip Cookies

10 Tablespoons butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon coffee extract
1/2 teaspoon vanilla extract
1 cup + 2 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
3/4 cup cherry chips

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

In a large bowl, cream together the butter and sugar until smooth.  Beat in the egg, coffee extract, and vanilla until combined.  Add the flour, cocoa powder, baking soda, and salt, and beat until almost incorporated.  Add the coconut and cherry chips, and beat until evenly distributed, and the flour is incorporated.

Drop by tablespoon size balls onto the prepared baking sheet.  Bake in the preheated oven for 8 to 10 minutes.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Nutella Swirled Strawberry Cobbler Cookies

These cookies are the best idea that I've had in a while.  Dried strawberries and cobbler crumble pieces in a delicious cookie swirled with Nutella.  Oh my goodness.  You should only make these if you have incredible will power!

Nutella Swirled Strawberry Cobbler Cookies

Cobbler Crumble:
1 cup all purpose flour
1/4 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
1 Tablespoon granulated sugar

Cookies:
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup chopped dried strawberries
1 cup cobbler crumble
1/4 cup Nutella

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

For the crumble, in a small bowl, stir together the flour and sugar.  Add the melted butter and vanilla and toss mixture together until crumbly.  Spread the crumble out on the prepared baking sheet and sprinkle with 1 tablespoon of sugar.  Bake for 10 to 20 minutes, or until the crumble is slightly crunchy.  Remove from oven and let cool.

In a large bowl, cream together the butter and brown sugar until combined.  Beat in the vanilla extract and egg until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the dried strawberries and cobbler crumble.  Add the Nutella in spoonfuls all over the top of the dough, and stir the dough several times to create a swirl.  You do not want to incorporate the Nutella.

Form the dough into 2 tablespoon size balls and place on the prepared baking sheet.  Bake for about 12 minutes, or until the edges and tops are light golden brown.  Remove the cookies from the oven and transfer to a cooling rack.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Red Hot White Chocolate Chip Cookies

I decided to make some red hot cookies for Valentine's Day, and I had an idea of how to incorporate the red hots into the cookie.  I didn't want to just add them in, but rather I decided to melt them with the butter and shortening instead.  It was a complete experiment, and I honestly had no idea if it would even work or not.  But, this is how we figure things out.  Try and fail, then try again.  Luckily, this time I didn't fail.  The cookies worked out wonderfully.  They are chewy with a definite red hot flavor, and the cooling white chocolate chips provide the perfect balance.

Red Hot White Chocolate Chip Cookies

1/3 cup butter
1/3 cup shortening
1/2 cup red hots candy
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Place the butter, shortening, and red hots in a small microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until the butter and shortening are melted, and the candy is beginning to melt.  Let the mixture sit, stirring occasionally, until the red hots are nearly completely melted.  You will be left with a hard glob of candy on the bottom of the bowl.  Scoop it out and discard.  Let the shortening and butter return to room temperature.

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

Stir together the red hot mixture, granulated sugar, and brown sugar until smooth.  Stir in the egg and vanilla extract.  Add the flour, baking soda, and salt, and stir until combined.  Stir in the white chocolate chips. 

Scoop the dough in tablespoon size balls and place on the prepared baking sheet.  Flatten just slightly with your hand (just to take off the rounded top).  Bake the cookies in the preheated oven for about 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack.  Makes about 30 cookies.

Enjoy! -Cardamommy

Cherry Chocolate Chip Bars

I love the combination of chocolate and cherry together, so these bars just had to happen. I soaked the dried cherries in maraschino cherry juice to plump them up just a bit and give a little extra punch of flavor.  They are so perfect with the semi sweet chocolate in this chewy bar cookie.  You can leave the top naked, or top with a little drizzle of chocolate cherry frosting.  Either way they are irresistible!  Adapted from this recipe.

Cherry Chocolate Chip Bars

1/2 cup dried cherries
2 Tablespoons maraschino cherry juice
6 Tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup + 2 Tablespoons all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup semi sweet chocolate chips
1/4 cup chocolate frosting (if desired)
1/8 teaspoon cherry extract (if desired)

Place the dried cherries in a small bowl.  Heat the cherry juice in the microwave until boiling.  Pour the cherry juice over the dried cherries.  Let sit for 20 to 30 minutes, then drain out the juice, reserving the cherries.

Preheat the oven to 350F.  Line an 8x8 inch square pan with foil.  Lightly grease the foil.

Place the butter and brown sugar in a large bowl and stir together until smooth.  Stir in the egg and vanilla until incorporated.  Add the flour, baking powder, and salt, and stir until just combined.  Stir in the cherries and chocolate chips until evenly distributed.

Spread the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove the bars from the oven and let cool.

If desired, stir together the chocolate frosting and cherry extract.  Warm the frosting very slightly until a drizzle consistency.  Drizzle the warm frosting over the cooled bars.  Makes 16 bars.

Enjoy!  -Cardamommy