Pina Colada Oatmeal Cookies

I am so loving these cookies.  I'm pretty sure that I haven't made cookies all summer long.  All summer!  Is that crazy?  It's a little crazy to me, because we seem to always have cookies in the house.  Always.  So here we are.  Cookies in the house.  And they are full of dried pineapple, and coconut chips, and coconut and rum flavor!!  And chewy delicious oatmeal!  I already want to make these cookies again.  And again.  In fact, I am already planning my next version, which includes caramel and honey roasted sunflower seeds. Adapted from this recipe.

Pina Colada Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1 Tablespoons molasses
3/4 cup all purpose flour
1 1/2 cups old fashioned oatmeal
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried pineapple
3/4 cup coconut chips (shredded coconut would probably work as well)

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

Cream together the butter, brown sugar, and granulated sugar until smooth.  Beat in the egg, coconut extract, rum extract, and molasses until light and fluffy.  Add the flour, oatmeal, cornstarch, baking soda, and salt, and beat on low speed until incorporated.  Stir in the dried pineapple and coconut chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving a bit of room between them to spread.  Bake the cookies in the preheated oven for 8-10 minutes, or until very lightly browned and set in the center.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 18 cookies.

Enjoy!  -Cardamommy

Fudge M&M Ice Cream Pie

This recipe was chosen by popular demand at my house.  Whenever we have dinner guests (I always want to say guests for dinner...), I try to make a dessert that is a little bit nicer, fancier, bigger, badder, etc.  This lovely recipe was on my to bake list, and was agreed upon by all.  Which was nice, because there is usually a huge debate and negotiating involved.  I made a few changes, and a few oopses (because I was in a hurry...), and the end result was kind of ridiculous.  After I served it there was one piece left.  I totally called dibs.  Yes I did.  An Oreo cookie crust is topped with cake and sprinkle filled ice cream, then covered with a thick fudge sauce, M&Ms, sprinkles, and whipped cream.  Notes: I like to scoop the ice cream into the mixing bowl scoop by scoop, as I have found that it helps to mix the add ins more evenly.  Be sure that your fudge sauce is cool before pouring it over the ice cream, or it will melt and mix into the ice cream a bit.  Also, when you unmold the pie, the fudge sauce will be oozy, so be prepared for that.

Fudge M&M Ice Cream Pie

Fudge Sauce:
1 can (14 ounces) sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla

Crust:
1 package (14 ounces) Oreo cookies
6 Tablespoons butter, melted

Ice Cream:
1/2 gallon Chocolate Chip Ice Cream, slightly softened (or use your favorite flavor)
4 frosted cupcakes, roughly crumbled (I used 2 vanilla and 2 chocolate)
1/3 cup sprinkles
1 cup M&Ms
Additional Sprinkles
Whipped Topping

For the fudge sauce, place the sweetened condensed milk in a microwaveable bowl and heat in the microwave for about 45-60 seconds, or until very warm.  Stir in the milk chocolate chips, semi sweet chips, and vanilla until completely melted and smooth.  Set aside to cool to while you prepare the pie.

Place the Oreo cookies in a food processor and process until you have fine crumbs.  Place the cookie crumbs in a bowl with the melted butter and stir until the crumbs are evenly moistened.  Press firmly into the bottom of a 9 inch springform pan.  Freeze while you prepare the ice cream layer.

Scoop the softened ice cream into a large bowl and add the roughly crumbled cupcakes and sprinkles.  Stir together quickly until evenly distributed, then transfer to the prepared crust and spread it evenly.  Freeze until firm, 30 minutes to 1 hour.

Remove pie from the freezer and pour the fudge sauce over the top and spread evenly.  Top with M&Ms, additional sprinkles, and whipped topping.  Freeze until firm, about 1 hour, or cover and freeze overnight.  When ready to serve, remove the sides of the springform and slice.  Makes about 12-16 servings.

Enjoy!  -Cardamommy

Strawberry Vanilla Bean Sherbet

My sister made this simple and delicious sherbet when she was here a couple of weeks ago.  I have made lots of home made ice cream, but never sherbet, and I was so impressed with how it turned out!  It was really delicious.  I was a little bit skeptical about the flavor of the vanilla bean coming through, but you could really taste the vanilla flavor with the strawberry.  And honestly? Not difficult at all to make. So you should.  Original recipe found here.

Strawberry Vanilla Bean Sherbet

4 cups chopped strawberries, fresh or frozen
1/2 cup granulated sugar
2 Tablespoons lemon juice
Pinch of salt
1 cup heavy cream
1 vanilla bean, halved and seeds scraped out

Place the strawberries, sugar, lemon juice, and pinch of salt in a food processor or blender and process until pureed.  Pour into a large bowl.

Place the whipping cream in a bowl and add the vanilla bean seeds.  Beat the whipping cream until soft peaks form.  Fold the whipped cream into the strawberry puree.  Chill for several hours, or until cold.

When you are ready to freeze the sherbet, pour the strawberry mixture into your ice cream maker and process according to the manufacturer's directions.  Transfer the sherbet to a freezer container and freeze until firm.  Makes about 1 1/2 quarts.

Enjoy!  -Cardamommy

Lemon Curd Mascarpone Fresh Raspberry Tart

My oldest Hungry Puppy asked if she could make something today.  I said sure!  She decided cookies with frosting and fresh raspberries on top.  Somehow, those cookies morphed into this tart.  My Hungry Puppy has been a little hot and cold about baking recently, and I think I have figured out why. When I ask her if she wants to do a baking project with me, she is usually reluctant.  She really gets excited in the kitchen when she comes up with her own idea on her own time and wants to make it herself without help.  Which means I need to encourage that as much as I can.  Today, she made this tart crust while I was taking a nap.  And she totally nailed it.  The rest of the tart had a little drama with it: burning her wrist...having the rim of the tart pan slip off and break her crust...picking wild raspberries specifically for this tart and then dropping them all in the dirt and having to start over...  This tart was a labor of love for her, and she was amazing. Afterward, she declared it worth all of the blood sweat and tears she put in!  This tart is filled with sweetened mascarpone, home made lemon curd, fresh picked wild raspberries and topped with a raspberry glace.  A perfect combination of sweet, tart, and fresh!  Tart crust recipe found here.

Mascarpone Lemon Curd Fresh Raspberry Tart

Tart Dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
Glace:
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup raspberry puree
1/4 cup water

Filling:
8 ounces (1 cup) mascarpone cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup lemon curd (home made or store bought)
2 cups fresh raspberries

For the tart crust, combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.

Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).  Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Preheat the oven to 350F. 

Once chilled, prick all over the bottom of the dough with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling.

For the glace, in a small saucepan, stir together the sugar and cornstarch.  Add the raspberry puree and water and cook over medium high heat, stirring constantly until mixture thickens and boils.  Boil for about 1 minute, then remove from heat and cool.  Mixture should pour easily from a spoon when warm.  If too thick, just add a little water until the desired consistency is reached.

For the filling, stir together the mascarpone, powdered sugar, and vanilla until well blended and smooth.  Spread the mascarpone mixture over the bottom of the cooled tart crust.  Spoon the lemon curd over the mascarpone and spread evenly.  Sprinkle the raspberries evenly over the lemon curd.  Drizzle the glace over the raspberries.  Use as much or little as you'd like.  We had some left over.  Chill the tart for several hours, or overnight before slicing.  Makes 8 - 12 servings.

Enjoy!  -Cardamommy

Ooey Gooey Brownies

I found this recipe just recently and it spoke to me.  Not even kidding.  Seriously, if you don't believe that fudgy brownies, marshmallow cream, and chocolate rice krispies can talk, then I'm not sure we can be friends.  These bars totally reminded me of these Peanut Butter White Chocolate Rice Krispies Brownies that I made a while back, except just a touch different.  The brownie base is incidentally exactly the same.  The second layer of these Ooey Gooey Brownies is marshmallow cream instead of frosting.  The top rice krispies layer is soft and gooey marshmallow rice krispies treats instead of the firmer chocolate based cereal treat.  

Ooey Gooey Brownies

Brownie:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Marshmallow Cream Filling:
1 7 ounce container marshmallow cream
1/4 cup shortening
1/4 cup powdered sugar
1/2 teaspoon clear vanilla

Chocolate Rice Krispies Treat:
3 cups (6 ounces) mini marshmallows
2 Tablespoons butter
3 cups chocolate rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 9x9 inch square pan with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the marshmallow cream filling, stir together the marshmallow cream, shortening, powdered sugar, and vanilla until smooth.  Spread evenly over the cooled brownies.

For the chocolate rice krispies treats, place the marshmallows and butter in a large bowl and microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the cereal until evenly coated.  Drop scoops of the rice krispies mixture over the marshmallow cream filling and gently pat it evenly over the bars.  Let cool completely before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Rainbow Layer Cake

My sister and her two kids have been staying with me for the last two weeks and it has been so fun to have them here.  My niece had her 4th birthday while she was here, so of course I had to make her a fabulous birthday cake!  I saw the idea for this cake, and figured it couldn't be too hard.  I've seen recipes making this cake from scratch, but I decided to use cake mixes.  Just for simplicity.  And for my sanity. Sometimes the two go hand in hand.  I prepared the mixes using a whole egg instead of just the egg white called for on the package, and I baked the cakes in a 9 inch round cake pan.  For the frosting, you can use home made or storebought.  I made my own frosting, and I'll tell you what.  It totally elevated this cake.  This cake was devoured in record time, and it was enormous.  When you look at the frosting recipe, don't panic.  It looks like a gigantic recipe.  And it kind of is.  But keep in mind that this is a gigantic cake.  Six layers people. We're talking cake for days weeks.  If you decide to use storebought frosting, you will need 3 cans of whichever flavor you want.  For the colorful licorice, I had some technical difficulty.  Originally, I placed the licorice at an angle and trimmed the tops, thinking that it would be not to hard to cut the cake at an angle to match the licorice.  I was wrong.  After reducing several pieces of cake to a giant pile of crumbs, I repositioned the licorice to be straight up and down, which made it no big deal to slice.  This cake looks amazing when decorated, and is so fun when you slice into it!

Rainbow Layer Cake

Cake:

Pillsbury Red Cake Mix Pouch (8.25 ounces)

Pillsbury Orange Cake Mix Pouch (8.25 ounces)

Pillsbury Yellow Cake Mix Pouch (8.25 ounces)

Pillsbury Green Cake Mix Pouch (8.25 ounces)

Pillsbury Blue Cake Mix Pouch (8.25 ounces)

Pillsbury Purple Cake Mix Pouch (8.25 ounces)

4 cups water, divided (2/3 cup for each cake mix)

1 1/2 cups oil, divided (1/4 cup for each cake mix)

6 eggs (1 for each cake mix)

Frosting:

3 sticks butter

1 1/2 cups vegetable shortening (preferably Crisco)

1/4 teaspoon salt

1 1/2 teaspoons lemon extract

1 1/2 teaspoons almond extract 

1 1/2 tablespoons meringue powder

3 pounds powdered sugar

4 tablespoon milk (optional)

3 packages of rainbow colored licorice

Gummy Bears

Rainbow Sprinkles

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

For the cake, prepare the red cake mix using 2/3 cup water, 1/4 cup oil, and 1 egg.  Stir until well blended, then pour the batter into one of the prepared pans.  Repeat process with the orange cake mix, pouring the batter into the second prepared pan.  Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.   Cool for several minutes in the pan, then turn the cake out of the pan and let cool completely on a cooling rack.  Repeat the process with the yellow, green, blue, and purple cake mixes, regreasing and flouring the pans between uses.  Cool all of the cake layers completely.

For the frosting, cream together the butter, shortening, and salt in the bowl of a stand mixer. Add the lemon and almond extracts and beat until well blended. Turn off the mixer and add the meringue powder and half of the powdered sugar. Mix on low speed until blended. Mix in the remaining powdered sugar a little at a time, and scraping down the sides and bottom of the bowl, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy.  If the icing seems too thick to spread, beat in enough milk to reach the desired consistency.

To assemble the cake, level the cakes if necessary.  Spread a little bit of frosting on a serving plate to adhere the first layer to the plate.  Place the purple cake layer upside down on the plate.  Spread with a thin layer of frosting.  Place the blue cake layer upside down on top, and spread with a thin layer of frosting.  Repeat with the green layer, then the yellow layer, then the orange layer, then the red layer on the very top.  Spread frosting over the top and sides of the cake.  Press the licorice onto the sides of the cake, in the red, orange, yellow, green, blue, purple pattern until the entire circumference of the cake is covered with licorice.  Using kitchen shears, trim off the licorice that extends over the top of the cake.  Sprinkle the rainbow sprinkles over the top of the cake, and place the gummy bears around the top edge of the cake.  Makes 36 - 48 servings.

Enjoy!  -Cardamommy

White Cake with Lemon Curd and Mascarpone Frosting

This cake started with lemon curd.  I really really wanted to try this microwave lemon curd from King Arthur Flour.  So I did, and it worked out really well.  It was fairly quick and easy, and the flavor is super bright tart and lemony.  So then.  I have 2 cups of lemon curd in the fridge.  What to do.  We decided to make a cake.  Sort of by chance, I found a beautiful white cake recipe also on King Arthur Flour. It. Was. Incredible.  The batter was so smooth and satiny, I just knew it was going to bake up delightfully.  Instead of using vanilla extract, I used lemon with the almond and the flavor was really nice.  Not super almond, not super lemon, but a fantastic combination.  Finally, I topped this crazy cake off with some mascarpone frosting.  Enough said.  The tart lemon curd was a perfect compliment to the fluffy white cake and sweet and rich frosting.  Definitely a success! Note: You will need to make the lemon curd the day before you assemble the cake. 

White Cake with Lemon Curd and Mascarpone Frosting

Lemon Curd:
1 cup fresh lemon juice
1 cup granulated sugar
1/2 cup butter
2 eggs

White Cake:
2 3/4 cups (326g) cake flour
1 2/3 cup (333) granulated sugar 
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 Tablespoons, 170g) butter, room temperature
4 large egg whites
1 egg
1 cup (227g) full fat vanilla yogurt or 1 cup (227g) whole milk
1 teaspoon lemon extract
1 teaspoon almond extract

Mascarpone Frosting:
2 sticks butter, room temperature
8 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 vanilla bean, split and seeds scraped out
4 cups powdered sugar

For the lemon curd, combine the lemon juice, sugar, butter and eggs in an 8 cup glass bowl or measuring cup.  If you use a smaller bowl, your curd may boil over in the microwave.  Microwave in 1 minute increments, stirring the lemon curd well after each.  When the lemon curd thickens and coats the back of a spoon it is done.  The temperature should be at least 185F.  This will take between 4 and 10 minutes.  

Stir the lemon curd, transfer to a container with a lid and refrigerate until the curd is chilled and firm.Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans.

Place the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer and mix on low speed to blend.  Add the butter and mix until incorporated and the mixture looks like damp sand.  Beat in the egg whites, one at a time, beating well after each addition, followed by the whole egg, beating well until incorporated.  Make sure that you are scraping down the sides of the bowl as you go.

Combine the yogurt (or milk) and extracts in a small bowl.  Add one third of the mixture to the batter and beat for 1 to 2 minutes, scraping the sides and bottom of the bowl.  Add another third then beat for 1 to 2 minutes, followed by the remaining third and beat for 1 to 2 minutes.

Pour the batter into the prepared pans and smooth the tops.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for several minutes.  Turn the cakes out of the pans and cool completely on a cooling rack.

For the frosting, cream together the butter and mascarpone cheese until smooth.  Beat in the vanilla extract and vanilla bean seeds.  Beat in the powdered sugar, one cup at a time, until incorporated.  Continue to beat until light and fluffy.

To assemble the cake, trim the domes off the tops of the cakes if necessary.  Cut each cake layer in half horizontally, giving you 4 thinner cake layers.  Place one cake layer on a serving plate and spread about 1/3 cup of lemon curd on top.  Place the second cake layer on top.  Spread another 1/3 cup of lemon curd on top and place the third cake layer on top.  Spread another 1/3 of the lemon curd on top and place the final cake layer on top of the stack. You will have leftover lemon curd, just store it for another use.  Frost the top and sides of the cake with the mascarpone frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Chocolate Strawberry Cake

My older sister and I came up with the idea for this cake when I was out visiting her a couple of months ago. We made it quick version, and I loved it so much that I had to come home and make it again.  The best thing about this cake is that you can make it completely from scratch, or you can use a box mix and it is still super delicious!!  Sweet strawberry jam fills this super light and fudgy cake covered in chocolate strawberry frosting.

Chocolate Strawberry Cake

Chocolate Cake:

1 ½ ounces semi sweet chocolate chips                               

2/3 cup milk

2/3 cup hot water

2/3 cup mayonnaise

2 eggs

1 teaspoon vanilla extract
1 teaspoon coffee extract

1 ½ cups granulated sugar

1 ½ cups all purpose flour

2/3 cup cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

Chocolate Strawberry Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
1/2 cup strawberry jam

1/2 cup strawberry jam, for assembly

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper rounds.  Grease the parchment paper, set aside.

In a medium microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 1 minute, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, or with a stand mixer, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Divide the batter equally among the pans. 

Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and place on cooling racks for about 10 to 15 minutes.  Turn out the cakes onto the cooling racks and peel the parchment paper off the bottoms of the cakes.  Let the cakes cool completely before frosting.

For the frosting, Cream together the butter, shortening, vanilla, and coffee extract.  Beat in the cocoa powder.  Gradually beat in the powdered sugar, one cup at a time, until incorporated.  Mixture will be very thick and a bit crumbly.  Add the strawberry jam and beat until incorporated and frosting is smooth.

Place one cake layer on a serving plate and spread the 1/2 cup of strawberry jam on top.  Place the second cake layer on top.  Frost the top and sides with the chocolate strawberry frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Butter Pecan Fudge

Several weeks ago we were on vacation and had several opportunities to have fudge and ice cream.  My oldest Hungry Puppy was asking for butter pecan.  Unfortunately, we didn't buy butter pecan fudge or butter pecan ice cream, and she was a little bummed.  So I told her that we could buy butter pecan ice cream any time we want, and that I would  make butter pecan fudge as soon as we got home.  And here it is.  She said that this fudge tastes better than the one that she tried on vacation!  It is seriously so amazing and flavorful!  Adapted from this recipe.

Butter Pecan Fudge

3 cups powdered sugar
2 teaspoons vanilla extract
3/4 cup butter
2 cups packed brown sugar
1/2 cup evaporated milk
1 cup chopped pecans, toasted

Line an 8x8 inch square pan with foil, and grease the foil.  Set aside.

Place the powdered sugar and vanilla in the bowl of a stand mixer.  Set aside.

In a medium saucepan, melt the butter over medium-high heat.  Continue cooking the butter, swirling it in the pan occasionally, until it is lightly browned and fragrant.  Immediately stir in the brown sugar and evaporated milk, and stir for about 2 minutes until the sugar is dissolved.  Bring the mixture to a full boil and continue to cook stirring constantly for 1 minute.  Immediately pour the mixture into the mixer bowl with the powdered sugar and vanilla.  

With the paddle attachment, beat the fudge on low speed to combine the ingredients, then increase the speed to medium and beat for about 6 to 8 minutes, or until the fudge cools slightly and begins to hold its shape.  Beat in the toasted pecans.  

Spread the fudge in the prepared pan.  Refrigerate for about 2 hours, or until firm.  Cut into squares.  Makes 36 (if you cut 6x6 rows) or 64 (if you cut 8x8 rows) pieces.

Enjoy!  -Cardamommy

Blueberry Muffin Rice Krispies Treats

Oh my goodness, we ran out of cookies.  No, I have no idea how I could have let this happen.  I'm feeling a little bit like I have failed as a mother and baker.  So with no time to make cookies, I threw together these amazing rice krispies treats.  My Hungry Puppies absolutely love rice krispies treats, which means that I really should make them more often.  I pledge now to do that.  Because these were stinking good.  I mean really delightful.  These basic rice krispies treats benefit from the addition of dry blueberry muffin mix and a white chocolate drizzle.  Note: I used a Jiffy muffin mix, and just used the entire box without haveing to worry about what to do with a partial box of muffin mix.  You can use about 1 1/4 cups of any muffin mix you have on hand.  Original recipe found here.

Blueberry Muffin Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows (you can use mini or regular)
1 teaspoon vanilla extract
1 box (7 ounces) Jiffy Blueberry Muffin Mix, dry unprepared mix (about 1 1/4 cup)
6 cups rice krispies
1/2 white chocolate chips, melted

Grease a 9x13 inch baking dish.  Set aside.

Place the butter and marshmallows in a large microwave safe bowl.  Microwave in 30 second intervals, stirring after each until marshmallows and butter are melted and smooth.  Stir in the vanilla and dry muffin mix until incorporated.  Add the rice krispies and stir until well blended.  

Pour the rice krispies mixture into the prepared baking dish and press evenly into the pan.  Drizzle the melted white chocolate over the top.  Let cool completely before cutting.  Makes 24 bars.

Enjoy!  -Cardamommy

Chocolate Covered Reese's Stuffed Oreos

Holy cow you guys, these crazy treats saved my life.  Well, figuratively.  You know when you just have a rough day?  A totally killer day that demands dessert therapy?  These little gems were there for me.  They also got my oldest Hungry Puppy a first place (by a large margin...) win in my husband's family reunion dessert bake off!  She wants every future reference to these cookies to be "Prize Winning Chocolate Covered Reese's Stuffed Oreos".  I can't really argue with that.  A Reese's peanut butter cup sandwiched between two cream side Oreos, covered in chocolate and sprinkled with sprinkles! Prize winning! and Life saving! Note:  You can easily change up the flavors.  Use golden Oreos, or chocolate cream Oreos, or any other flavor, and dip in milk, dark, or white chocolate, or colored candy melts!  Original recipe found here.

Chocolate Covered Reese's Stuffed Oreos

24 Oreos
12 Reese's Peanut Butter Cups, regular size
8 ounces chocolate almond bark, or candy melts, melted
Sprinkles

Carefully remove the tops of the oreos, keeping all of the cream on one side (Save the naked (no cream) cookies for another use).  Place a peanut butter cup on top of a cream side up Oreo.  Place a second Oreo on top of the peanut butter cup, cream side down.  Press together very gently.

Use a fork to dip the cookies in the melted chocolate, gently shaking off the excess.  Place the dipped cookies on a piece of wax paper and sprinkle with sprinkles, if desired.  Let sit until completely cooled and firm.  Makes 12 stuffed Oreos.

Enjoy!  -Cardamommy

Strawberry Cookies and Cream Ice Cream

This ice cream was seriously a stroke of genius.  I have been pondering the usage of Strawberry Nesquick Powder in baking, and I decided that if you like strawberry milk, you would totally like strawberry ice cream!  I thought, though, that it needed something more...like Oreos.  Because strawberry cookies and cream?  Yes please!  But could I somehow kick up the strawberry just another touch?  Yep.  A strawberry jam swirl.  This ice cream is totally a win.

Strawberry Cookies and Cream Ice Cream

1 can (14 ounces) sweetened condensed milk
3/4 cup Strawberry Nesquick Powder
1 quart Half and Half
24 Oreos, coarsely chopped
1 cup strawberry jam

Place the sweetened condensed milk and strawberry milk powder in a large bowl. Stir until well blended.  Gradually whisk in the half and half until combined.  Refrigerate the ice cream base for several hours, or overnight.

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 chopped Oreos.  When finished freezing, transfer about 1/4 of the ice cream to a freezer container, then drop about 1/4 of the jam over the top and swirl with a knife.  Repeat with remaining ice cream and jam, finishing with jam and swirling it through the top layer.  Freeze.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Caramel Hazelnut Swirled M&M Chocolate Chip Cookies

These cookies were totally a last minute "what can I do to chocolate chip cookies to make them better" creation.  I had zero inspiration until I walked down the peanut butter aisle at the grocery store this morning and saw the Jif Salted Caramel Hazelnut Spread.  And angels did sing, because ever since I made these cookies and these cookies, I want to swirl nutella into everything.  I decided that it would be amazing swirled into the M&M chocolate chip cookies that my oldest Hungry Puppy asked me to make for her last STEM meeting.  And since I can never just send plain chocolate chip cookies, I had to make them better.  Like I am constantly trying to one up myself.  There are worse things, I suppose.  These deliciously perfect cookies are full of chocolate chips and M&Ms and swirls of luscious salted caramel hazelnut spread.

Caramel Hazelnut Swirled M&M 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
2 teaspoons Vanilla Butternut flavoring (or just use vanilla)
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips
1 1/2 cups mini M&Ms
1 cup Jif Salted Caramel Hazelnut Spread (or just use Nutella)

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, and mini M&Ms, and beat until evenly distributed, and no more streaks of flour remain.  Turn the dough out onto a large piece of wax paper and spread out flat.  Spoon dollops of the hazelnut spread all over the cookie dough, then fold the dough over once or twice to swirl the hazelnut spread, not incorporate it.  

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.   Place in the preheated oven and bake for 8 to 9 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 about 7 dozen (about 85) cookies.

Enjoy!  -Cardamommy

Fudge Ice Cream Sandwich Cake

I have not made this ice cream cake in years.  Years!! What is my problem?  How could I have deprived my children for so long?  I honestly don't know, but I am rectifying the situation now.  With this cake.  It is so easy, and seriously, who doesn't like ice cream sandwiches?  With an Oreo fudge filling? Topped with whipped topping, more Oreos, and hot fudge sauce? Yeah.  Everyone wants this cake. I originally found this recipe in a Kraft Foods magazine quite a few years ago, and have adapted it.  

Fudge Ice Cream Sandwich Cake

24 ice cream sandwiches (you can get creative and use different flavors)
4 cups whipped topping
1 cup hot fudge, warmed
2 packages (4 serving size each) instant chocolate pudding mix
2-4 Tablespoons milk
24 Oreo Cookies, chopped

Layer 12 of the ice cream sandwiches on the bottom of a 9x13 pan. Place in the freezer.

In a large bowl, stir together 2 cups of the whipped topping and the warm hot fudge until blended.  Add the pudding mixes and stir until combined.  Stir in enough of the milk to reach a spreadable consistency.  Stir in about 2/3 of the chopped Oreo cookies.  Remove the pan of ice cream bars from the freezer, and spread the fudge mixture evenly over the top.  Layer the remaining 12 ice cream sandwiches on top of the filling.  

Spread the remaining 2 cups of whipped topping evenly over the top. Sprinkle with the remaining 1/3 of the chopped Oreos, and drizzle with extra hot fudge sauce, if desired.  Freeze until solid.  Makes 24 servings.

Enjoy!  -Cardamommy

Hot Chocolate Chip Pound Cake

I have been on some kind of a weird pound cake crave lately.  I think I have made pound cake only one other time in my life, but suddenly this week it was a necessary thing at my house.  I found this recipe and loved the addition of  hot chocolate powder instead of just plain cocoa, so I made a few adjustments and came up with this delicious confection.  

Hot Chocolate Chip Pound Cake

2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons vanilla greek yogurt
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate powder (I used Swiss Miss)
½ cup milk chocolate chips 

1/2 cup marshmallow bits

Preheat the oven to 350F.  Line a 9x5 inch loaf pan with foil and grease the foil.

Place the flour and salt into a medium bowl. In a small bowl, whisk together the eggs, yogurt, and vanilla.

In a large bowl, cream together the butter and sugar until light and fluffy, several minutes.  On low speed, gradually beat in the flour, a little at a time, until just incorporated. Beat in the egg mixture, a little at a time, until just incorporated.  Remove about 1/3 of the batter and transfer to a separate bowl.  Stir in the hot chocolate powder and the marshmallow bits.  Stir the chocolate chips into the vanilla batter.

Spoon half of the vanilla batter into the preapared pan, and smooth the top.  Drop half the of the chocolate batter in spoonfuls over the vanilla batter in the pan.  Pour the remaining vanilla batter over the chocolate, then drop spoonfuls of the remaining chocolate batter on top.  Using a long skewer or knife, run it through the batter in a swirling pattern.  Tap the pan on the counter to level the batter just a bit.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean.  Using the foil as handles, lift the cake out of the pan and let cool on a cooling rack for several minutes.  Carefully peel off the foil, and let the cake cool completely.  Makes about 12 servings.

Enjoy!  -Cardamommy

Neapolitan Checkerboard Cake

So this cake. It's my youngest Hungry Puppy's Birthday Cake!!  I told her that I would make it, then I realized what I had committed to and wondered if I had made a mistake.  Needless to say, I am extremely pleased that it turned out. And relieved.  I had visions of making a super simple last minute night before the party birthday cake.  Thankfully I didn't have to.  This cake maybe looks a little complex, but it was really quite easy.  A couple of notes: If you only want to do two colors, just eliminate the third and alternate dark and light, and make it a two layer cake.  You can use a cake mix (I did cake mixes this time), or use your favorite cake recipes.  You will want a somewhat sturdier cake, as you will be cutting and moving it around, so a softer crumbly cake may fall apart.  For the frosting, again, make your own (I made my own to counter the cake mix!) or use store bought.  Lastly, you will need one cake layer of each color you use, so if you use a cake mix you will have an extra layer for each color that won't be used.  I turned my extra batter into cupcakes (for a separate birthday treat), or you could tightly wrap and freeze the extra cake for another occasion.

Neapolitan Checkerboard Cake

1 9-inch Chocolate cake layer
1 9-inch Strawberry cake layer
1 9-inch Vanilla cake layer
2 cups Chocolate Frosting
2 cups Strawberry Frosting
2 cups Vanilla Frosting

For each cake layer, use a 5.5 inch round cookie cutter (or find a 5.5 inch round template and cut the cake with a knife), and cut out one ring (repeat for all three cakes).  Next, use a 2.5 inch round cookie cutter and cut out a ring inside the 5.5 inch ring (repeat for all three cakes). For each cake layer you should now have 2 rings and a center circle.

For the first layer, place the largest vanilla ring on a cake plate.  Place the second largest chocolate ring inside the vanilla ring.  Place the strawberry circle in the center.  Spread a layer of strawberry frosting on top.  For the second layer, place the largest strawberry ring on top of the first frosted layer. Place the second largest vanilla ring inside the strawberry ring.  Place the chocolate circle in the center.  Spread a layer of strawberry frosting on top.  For the top layer, place the largest chocolate ring on top of the frosting.  Place the second largest strawberry ring inside the chocolate ring.  Place the vanilla circle in the center.  

Frost the top of the cake with vanilla frosting, and frost the sides with the chocolate frosting.  Sprinkle chocolate sprinkles over the top, if desired.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

White Chocolate Raspberry Coconut Cookies

These cookies have been on my mind for a while now.  I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them.  I think this is the one.  I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect!  The coconut adds a bit of flavor and a good texture to these delicious cookies.

White Chocolate Raspberry Coconut Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)

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

In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined.  Stir in the vanilla extract and eggs until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the white chocolate chips, dehydrated raspberries, and coconut.

Form the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 to 9 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 40 cookies.