Hot Chocolate and Marshmallow Ice Cream

Oh my goodness, I know.  I totally said that I was done with hot chocolate recipes for the season.  I  may have lied a little.  But you can forgive me, right?  Because it's hot chocolate.  And there is all kinds of leeway when hot chocolate is involved.  And it's ice cream, so it's really a seasonal crossover dessert.  So I'm good.  This ice cream is hot chocolate all the way, and studded with mini marshmallows and a marshmallow cream swirl! You can use storebought marshmallow cream, or make your own.  I used this recipe.

Hot Chocolate and Marshmallow Ice Cream

1 can (14 ounces) chocolate sweetened condensed milk
1/2 cup (3-4 packets) powdered hot cocoa mix
1 quart (4 cups) half and half
1/2 teaspoon coffee extract
2 cups mini marshmallows
2 cups marshmallow cream (storebought or homemade)

Place the chocolate sweetened condensed milk in a large bowl.  Stir in the hot cocoa mix until smooth.  Gradually stir in the half and half until well blended.  Stir in the coffee extract.  Refrigerate until cold.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, add the marshmallows to the ice cream.  When  finished freezing, transfer the ice cream to a freezer container alternating layers of ice cream and marshmallow cream.  Freeze.  Makes about 2 quarts.  

Enjoy!  -Cardamommy

Cheese Strudel

I finally made another one of my Grandmother's recipes!  This one is a cheese strudel, and I have been wanting to make it for a really long time but was a little bit intimidated by it.  I finally tackled it this week, and honestly, it was way easier than I thought it would be.  And of course so delicious!  Thin flaky layers of dough are filled with a lemony cottage cheese and raisin mixture.  Don't be intimidated, give it a try!  

Cheese Strudel

Strudel Dough:
1/2 cup water
2 Tablespoons butter
1 Tablespoon granulated sugar
2 cups all purpose flour
1 egg
1 egg white (reserve the yolk to use in the filling)

Cheese Filling:
1 1/2 pounds dry cottage cheese
1 egg
1 egg yolk (reserved from making the dough)
1/2 cup granulated sugar
1 teaspoon vanilla
grated peel from 1/2 lemon
1/2 cup raisins
3/4 cup butter, melted

Heat water and butter with sugar only long enough to melt the butter.  Set aside to cool.  Pile a mound of flour on a board and make a well in the center.  Drop unbeaten egg and extra egg white in the well.  With your fingertips work the egg into part of the flour until you have a smooth, sticky paste.  Add the cool water mixture gradually and continue stirring until all the flour is worked in.  Dough is smooth and sticky at this point. 

Now pretend you're bouncing a ball.  Slap the dough with the palm of your hand vigorously, stretching it up from the board and slapping it down on the board.  Do this about 100 times or until the dough no longer sticks to hands or board.  Shape dough into a smooth ball, brush with melted butter and cover with an inverted hot bowl for about 20 minutes.  While the strudel dough rests, prepare the cheese filling.

For the filling, work cottage cheese through a ricer or a sieve.  Mix remaining ingredients in with the cheese thoroughly (Instead of using a ricer, I just put the cottage cheese and remaining ingredients except the raisins in the food processor and processed it until the curds were a finer texture).  Set aside while you finish preparing the dough.

Spread a clean cloth over a large table - your kitchen table is fine.  Sprinkle the cloth with a generous coating of flour and put the ball of dough in the center.  Roll in a large circle as evenly as possible.  Put the rolling pin away and in a gentle hand over hand motion work from the center and stretch to the outer edge.  Be careful not to tear the dough for it cannot be mended.  keep moving around the table, stretching the dough until it hangs over the table and is as thins as tissue paper.  Trim off thick uneven edges with scissors to make a neat rectangle.

Preheat the oven to 400F.  Grease a large shallow baking pan or tray, one with a raised edge.  Brush the dough with half the melted butter.  Spread the cheese filling over half of the lengthwise surface of the dough.  Roll the dough lengthwise, starting with the cheese covered side and rolling toward the empty edge.  Tuck in ends of roll neatly.  Place on pan and shape into a big horseshoe, or circle.  Brush with melted butter and bake 10 minutes.  Turn oven down to 350F and bake 30 to 35 minutes longer, brushing with melted butter every 10 to 15 minutes.  Sprinkle with confectioners sugar and serve hot, warm, or cold.  Serves up to 12.

Enjoy!  -Cardamommy

Rice Krispie Treat Cookies

Ages and ages and ages ago, I made a cookie recipe that had oatmeal and rice krispies in it, and they were totally a hit.  I would use cocoa rice krispies or fruity rice krispies, and they were super fun and yummy!  I few weeks ago I had a total baking revelation.  What if I made those cookies again, but turned them into rice krispies treat cookies?!?!?  Why oh why did it take me ages and ages and ages to come up with that idea?? No clue.  But we're here now and totally loving these cookies.  The oatmeal gives these cookies a slightly nutty flavor, and the rice krispie treat cereal and double marshmallows brings that rice krispie treat flavor.  I saw a tip somewhere that said if you want to put marshmallows in cookies, leave them out on the counter overnight to dry out and get a little stale.  They will hold up much better in the heat of the oven.


Rice Krispie Treat Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 cups Rice Krispies Treats cereal
1 cup old fashioned oats
1 cup day old marshmallows (left on the counter overnight to dry out a bit)
1/2 cup marshmallow bits

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

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs and vanilla until blended and smooth.  Add the flour, baking soda, baking powder, and salt and beat until just combined. Stir in the cereal and oats until incorporated.  Stir in the marshmallows and marshmallow bits until evenly distributed.

Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving some room between them to spread.  Bake in the preheated oven for 10 to 12 minutes, or until light golden brown.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 24 to 28 cookies.

Enjoy!  -Cardamommy

Irish Soda Bread with Cheddar and Currants

So I realize that St. Patrick's day was yesterday.  Which means this post is a day late perhaps.  However, I am not the person who has their holiday recipes posted a week in advance.  I usually make my holiday recipe on that holiday, which means I deliver to you post holiday recipes.  Here's the cool thing, I think, you can make Irish soda bread any dang time you want.  Like this weekend.  Or right now.  This Irish soda bread starts with a super traditional recipe.  No butter, no sugar, no eggs (what happened to me, right? Totally out of character).  To this basic recipe I added currants and cheddar cheese.  Oh yes, raisins and cheddar do work together.  They will make your tummy happy.

Irish Soda Bread with Cheddar and Currants

2 cups all purpose flour

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk (about)

1 cup currants

2 cups cubed Irish Cheddar cheese

Place the currants in a bowl and add a dash of cinnamon.  Pour just enough boiling water over the currants to cover them.  Let sit for 15 to 30 minutes.

Preheat the oven to 425F.  Line a baking sheet with parchment paper.

In a large bowl stir together the flour, wheat flour, baking soda, and salt.  Drain the water from the currants. Add the cheese and drained currants to the flour mixture and toss to coat.  Pour in the buttermilk and gently work the mixture until a shaggy dough forms.  Shape the dough into a slightly flattened ball and place on a baking sheet lined with parchment paper.  Cut a large X into the top of the dough.  Bake in the preheated oven for 45 to 50 minutes, or until golden brown.  Remove from the oven and let cool slightly before slicing and serving warm.  Makes one loaf.

Enjoy!  -Cardamommy

Buttermilk Toffee Fudge

Same old story. I have buttermilk in the fridge that I need to get rid of.  I wanted to come up with a creative way to use it, and I found this recipe.  I was totally intrigued, and my oldest Hungry Puppy was desperate for me to make it.  So I did.  I left out the pecans and sprinkled toffee over the top instead, and we really loved it!  This fudge is the perfect combination of tangy and sweet, and the toffee is the perfect topper!

Buttermilk Toffee Fudge

2 cups granulated sugar
1 cup buttermilk
1/2 cup (1 stick) butter
1 Tablespoon honey
Pinch of salt
1/3 cup toffee bits

Line a 9x5 inch loaf pan with foil, and lightly spray the foil with cooking spray.

Place the sugar, buttermilk, butter, honey, and salt in a medium saucepan.  Heat the mixture over medium-high heat, stirring frequently until melted and smooth.  Bring the mixture to a boil, continuing to stir frequently, until the mixture reaches 238F.

Immediately pour the mixture into a bowl and beat with an electric mixer or stand mixer on medium high speed until thickened and no longer shiny.  Pour the fudge into the prepared loaf pan and smooth the top.  Sprinkle the toffee bits over the top and press down slightly to adhere.  Let cool completely before cutting.  Makes 16 pieces.

Enjoy!  -Cardamommy

Fruity Spiced Oatmeal Cookies

I am so in love with these amazing cookies.  They are thick and chewy, full of spices and oatmeal, and are loaded with dried apricots, figs, and currants.  Original recipe found here.

Fruity Spiced Oatmeal Cookies

1/2 cup butter, room temperature
2/3 cup packed dark brown sugar (light works fine too)
2 Tablespoons maple syrup
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 1/4 cup old fashioned oatmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cardamom
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup diced dried apricots
1/2 cup diced dried figs
1/2 cup currants

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

Cream together the butter, brown sugar, and maple syrup until smooth.  Beat in the egg and vanilla extract.  Add the flour, oatmeal, salt, baking soda, cardamom, cinnamon, and allspice, and beat until just combined.  Stir in the apricots, figs, and currants until evenly distributed.

Scoop dough into tablespoon sized balls and place on the prepared baking sheet.  Bake for about 8 to 10 minutes, or until the tops are set.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Chocolate Whoopie Pies with Orange Marmalade Marshmallow Filling

I kind of have a love hate thing going on with orange marmalade.  In my humble opinion, really good quality orange marmalade is amazingly delicious, while cheaper orange marmalade is really quite awful. I, unfortunately, had some of the latter on hand and no one (seriously no one) would touch the stuff.  I really hate to throw anything away, so I started brainstorming what I could do with it. Frosting.  Of course.  And what better than frosting?  Marshmallow frosting.  These whoopie pies are soft and cakey and full of orange marmalade marshmallow filling.  What's not to love?  If ever you need to motivate your family to use up some sub standard orange marmalade, here's your answer.

Chocolate Whoopie Pies with Orange Marmalade Marshmallow Filling

Chocolate Whoopie Pies:
6 Tablespoons butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk

Orange Marmalade Marshmallow Filling:
1/2 cup shortening
1 container (7 ounces) marshmallow cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 to 3/4 cup orange marmalade (to taste)

preheat the oven to 350F.  Line 2 baking sheets with parchment paper.

In a large bowl, cream together the butter and sugar until crumbly.  Beat in the egg and vanilla until incorporated.  Add the flour, cocoa powder, baking soda, and salt.  Beat until partially combined.  Gradually beat in the milk until incorporated.

Drop the dough by 2 tablespoon size scoops onto the prepared baking sheets, leaving room between each to spread.  Bake in the preheated oven for about 12 minutes, or until puffed, and a toothpick inserted into the center of one comes out clean.  Remove from the oven and transfer to a cooling rack to cool completely.

While the cookies are cooling, make the filling.  In a large bowl, beat together the shortening, marshmallow cream, powdered sugar, vanilla, and marmalade until smooth.

To assemble, spread, dollop, or pipe the marshmallow filling onto the bottom of half of the cookies.  Place a second cookie on top of the filling.  Makes 10 to 12 whoopie pies.

Enjoy!  -Cardamommy

Jumbo Triple Chip Cookies

I am always on the lookout for a really great no fail jumbo cookie recipe.  Unfortunately, I usually come up very lacking in this category.  When my Hungry Puppies have swim meets, we sometimes have to bring baked items to sell for the concession in order to raise money for our team.  Jumbo cookies are always on my list of things I want to bring, but I can never seem to get a recipe to turn out!  Until this one.  This one is perfect.  And I mean seriously perfect.  It is super simple and straight forward, and the results are amazing.  I will definitely be making these cookies over and over.  Note: you can adjust the add ins to your liking.  Substitute nuts, or other flavor chips, dried fruit, or whatever you'd like! Recipe adapted from here.


Jumbo Triple Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup butter flavor shortening
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips

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

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips, white chips, and peanut butter chips, and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy