Jumbo Chocolate Chocolate Chip Cookies

I just recently found the most perfect jumbo chocolate chip cookie recipe I have ever found.  Of course now my very next thought is that I need a perfect jumbo chocolate chocolate chip cookie recipe.  So what is the easiest thing I could think of?  Take my perfect recipe and turn it into a chocolate cookie.  Boom. Done.  Now, I've tried this sort of thing before with less than perfect results, so I was sort of expecting this to fail.  But it didn't. So now I have two amazing jumbo cookie recipes.  These chocolatey cookies have crisp edges and a chewy center and are full of chocolate and white chocolate chips!

Jumbo Chocolate Chocolate 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

3 1/3 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2  cups semi sweet chocolate chips

1 ½ cups white chocolate 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 the flour, cocoa powder,  baking powder, baking soda, and salt, and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips and white 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

White Chocolate Apricot Pistachio Blondies

Dried fruit has been a close close friend lately.  My mom sent me an amazing variety of dried fruit and nuts for Christmas, and we dispatched it embarrassingly quickly.  It had dried white and yellow peaches, apricots, apples, pears, plums and more.  These blondies are full of dried apricots, white chocolate chips, and slightly salty pistachios.  The pistachios give these bars a little burst of salt to tone down the sweetness of the white chocolate.  

White Chocolate Apricot Pistachio 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

1/2 cup white chocolate chips

1/2 cup chopped dried apricots

1/2 cup pistachios

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, stir together the butter and sugar until well blended.  Stir in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and stir until just combined.  Stir in the white chocolate chips, dried apricots, and pistachios 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 blondies from the oven and let cool completely before cutting.  Makes 16 bars.  

Enjoy!  -Cardamommy

Brownie Marshmallow Swirl Ice Cream Cake

I am so in love with this ice cream cake!! This is the second time I have made it in a week, and I made it totally different this time.  The first time I made an actual cake for the base and used chocolate ice cream with cake pieces in it.  I accidentally overmixed the marshmallow swirl, though, so it was more of a chocolate marshmallow ice cream.  Still totally amazing to the point that I knew that I had to make it again, and fast!  This time I used a frosted brownie base with frosted brownie pieces in toffee ice cream (Yes frosted.  Frosting makes everything better!).  I also was super careful and swirled the marshmallow swirl just the right amount to get those super yummy ribbons of marshmallow in the brownie studded ice cream!  Original recipe found here.

Brownie Marshmallow Swirl Ice Cream Cake

Brownies:
1/2 cup butter, room temperature
1/2 cup oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

Frosting:
6 Tablespoons butter, room temperature
6 Tablespoons cocoa powder
2 Tablespoons corn syrup
1/2 teaspoon vanilla
1/2 teaspoon coffee extract
2 cups powdered sugar
1-2 Tablespoons milk

Marshmallow Swirl:

4 large egg whites, room temperature

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

6 cups ice cream, any flavor, slightly softened

For the brownies, preheat the oven to 350F.  Line the bottom of a 10 inch springform pan with parchment paper and grease the pan and parchment, and line the bottom of a 9 inch square baking pan with parchment paper and grease the pan and parchment.

Beat together the butter, oil, and sugar until smooth.  Beat in the eggs, vanilla, and coffee extract until blended.  Add the flour, cocoa powder, and salt, and beat until incorporated.  Pour about 2/3 of the brownie batter into the 10 inch springform pan, and the remaining 1/3 of the brownie batter into the 9 inch square pan and smooth the tops.  Bake in the preheated oven for  20 to 30 minutes (the 9 inch pan will be done sooner than the springform), until a toothpick inserted in the center comes out with moist crumbs.  Remove the brownies from the oven and let cool.

For the frosting, beat together the butter, cocoa powder, corn syrup, vanilla, and coffee extract until smooth.  Beat in the powdered sugar.  Beat in enough of the milk to reach the desired consistency.  Spread the frosting over the cooled brownies (if they are still slightly warm it is okay).  Place the brownies in the fridge until chilled.  When cold, remove the brownies from the 9 inch square pan and roughly chop or crumble into bite size pieces.

For the marshmallow swirl, place the egg whites, sugar, and cream of tartar in a bowl set on top of a saucepan of simmering water (make sure the bottom of the bowl isn't touching the water). Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer (I used my stand mixer), starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. 

To assemble the ice cream cake, place the softened ice cream in a large bowl and stir in the brownie pieces. Gently fold in the marshmallow swirl until it is swirled throughout the ice cream.  You do not want to over mix, or the marshmallow will disappear into the ice cream.  Spread the ice cream mixture over the frosted brownies in the springform pan, cover with plastic wrap, and place in the freezer until firm, 6 to 24 hours.  When ready to serve, remove the sides of the pan and cut the cake with a warm knife.  Makes 12 servings.

Enjoy!  -Cardamommy

Blueberry Oatmeal Crumb Coffee Cake

Oh my friends.  What I am sharing with you today comes from the depths of my soul.  I do it for the good of all.  You need to make this cake.  Don't like blueberries?  Doesn't matter.  Oh, oatmeal just isn't your thing? Irrelevant.  Crumb topping and vanilla filling just aren't for you?  Relax.  Even if you can't bear to eat this cake, the smell alone will make you swoon.  I am sitting here with this cake fresh out of the oven, and I keep inhaling deeply to get more of that smell in my nose!! Yes, it is that incredible.  And the cake is fabulous too.  This super simple cake starts with a box mix and comes out looking like you spent hours slaving on it!  

Blueberry Oatmeal Crumb Coffee Cake

Crumb Topping:
2/3 cup all purpose flour
3/4 cup powdered sugar
1/2 teaspoon cinnamon
1/4 cup (4 Tablespoons) melted butter
1 teaspoon vanilla

Blueberry Oatmeal Cake:
1 box yellow or vanilla cake mix (plus ingredients called for on the box)
3/4 cup old fashioned oats, cooked in 1 to 1 1/4 cups water
1 to 1 1/2 cups blueberries (fresh or frozen)

Vanilla Filling:

1/4 cup (4 Tablespoons) butter, room temperature

1/4 cup vegetable shortening

Pinch of salt

1/2 teaspoon french vanilla flavoring (or use plain vanilla)

1/4 teaspoon butter flavoring

8 ounces powdered sugar

1 tablespoon milk (if needed)

Vanilla Glaze:

1/2 cup powdered sugar

2 - 3 teaspoons milk

1/4 teaspoon french vanilla extract

Preheat the oven to 350F.  Grease and flour 2 9-inch round cake pans.  Set aside.

For the crumb topping, place the flour, sugar, and cinnamon in a bowl and stir to combine. Pour in the melted butter and vanilla and toss together with a fork until crumbly.  Set aside.

For the cake,  prepare the cake mix according to the package directions.  Stir in the cooked oatmeal and blueberries.  Pour the batter into the two prepared pans and smooth the top.  Bake in the preheated oven for 10 minutes.

Carefully remove the cakes from the oven and sprinkle the crumble evenly over the tops.  Return the cakes to the oven and continue baking for about 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 15 to 20 minutes.  Carefully turn the cakes out of the pans (they are fragile), and place on a cooling rack to cool completely.

For the vanilla filling, place the butter, shortening, salt, french vanilla flavoring, and butter flavoring in a medium bowl and beat until smooth.  Gradually beat in the powdered sugar until incorporated.  Beat in the milk, a little at a time, until the desired consistency is reached.  Beat the frosting for several minutes until fluffy.

For the glaze, in a small bowl, stir together the powdered sugar, french vanilla flavoring, and enough milk to reach your desired consistency.

To assemble the cake, place one cake layer on a serving plate, crumb side up.  Spread carefully with the filling then place the second cake layer on top, crumb side up.  Drizzle the vanilla glaze over the top.  Makes 12 servings.

Enjoy!  -Cardamommy

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

I've been kind of thinking lately that I need to make brownies. So I found this recipe and decided to give it a try.  Of course, I couldn't just make the brownies plain, so I decided to top them with a white chocolate frosting.  Which sounded amazing to me!  But then I decided that it might be slightly better if I added blueberries to the brownies.  And some white chocolate chips as well.  I just can't help myself sometimes.  Note:  You can use fresh or frozen blueberries. If you use frozen berries, your baking time will be slightly longer.

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

Brownies:
10 Tablespoons butter
8 ounces (about 1 1/4 cups) semi sweet chocolate chips
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 cup +2 Tablespoons all purpose flour
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup white chocolate chips

White Chocolate Frosting:
3 ounces white chocolate chips
2 Tablespoons butter
2 ounces sour cream
1/4 teaspoon vanilla extract
1 1/4 cups powdered sugar

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with parchment paper, letting the long ends of the parchment hang over the sides as handles.  Grease the pan and parchment.

Place the butter and chocolate chips in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.

Place the sugar, eggs, vanilla, and coffee extract into a large bowl and whisk until completely smooth and well blended.  Add the melted chocolate mixture and whisk until incorporated.  Stir in the flour and salt, until no streaks of flour remain.  Fold in the blueberries and chocolate chips.  

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 45 minutes (if you used frozen blueberries, it will take longer to bake), or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.  While the brownies are cooling, make the frosting.

For the frosting, place the white chocolate chips and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer (or mix by hand), beat in the sour cream 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.  Spread the frosting over the cooled brownies.  Chill the brownies for an hour or two to let the frosting set up.  Makes 16 brownies.

Enjoy!  -Cardamommy

Blueberry and Cherry Almond Oatmeal Cookies

Do you guys remember these cookies? I may have declared them my favorite oatmeal raisin cookies ever?  Well, I'm totally making them again, but turning them into blueberry and cherry almond!  I love mixed berries in my cookies.  I think that the flavors are just wonderful, and a really fun change from raisins (which I also enjoy!).  The almond extract is enough to give it a good almond flavor, but doesn't overpower the cinnamon or the berries in this cookie. 

Blueberry and Cherry Almond Oatmeal Cookies

1/2 cup dried blueberries
1/2 cup dried cherries
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 teaspoon vanilla extract
3/4 teaspoon almond extract

Place the blueberries and cherries 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, vanilla, and almond extract until incorporated.

Scoop the dough into 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 10 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 4 1/2 dozen cookies.

Enjoy!  -Cardamommy

Peanut Butter Nutella Buttermilk Fudge

I recently tried my hand at buttermilk fudge, and it turned out really well.  It was sweet, but still a little tangy, and really delicious.  Since it turned out so well, I decided to try a variation of the same recipe.  I threw in some peanut butter and nutella and something magical happened.  It is crazy delicious!  It isn't excessively peanut buttery (which I appreciate), and the tanginess is toned down a little (which my youngest hungry puppy appreciates).  This fudge didn't last long in my house!

Peanut Butter Nutella Buttermilk Fudge

2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
Pinch of salt
1/4 cup creamy peanut butter
1/4 cup nutella

Line a 9x5 inch loaf pan with foil, and lightly spray the foil with cooking spray.  Place the peanut butter and nutella in a large bowl.

Place the sugar, buttermilk, butter, 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 over the peanut butter and nutella in the 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.  Let cool completely before cutting.  Makes 16 pieces.

Enjoy!  -Cardamommy