(The Best Ever!) Pumpkin Chocolate Chip Cookies

I landed my dream job this summer working at Great Harvest Bread Co. It's so much fun and we make THE most delicious breads, cookies, rolls, muffins, cinnamon rolls, etc. Pretty much we bake the best everything. One of these everythings includes pumpkin chocolate chip bread and cookies. For some reason that bread was the only think I wanted to eat today, so I (gave in to my weakness and...) had a few slices at work and then came home and whipped up a batch of my favorite pumpkin chocolate chip cookie recipe (recipe: courtesy of my best friend and slightly modified by me). Bad and good idea. I can't decide which it is. Bad for my waistline, good for my stomach. Good thing I gave them all away. One of my favorite things about these cookies is that they're cookies rather than cake. So many times pumpkin cookies end up being little lumps of cake, but not these. Now add the perfect amount of cinnamon and chocolate chips and you really do get the best ever pumpkin chocolate chip cookies. Enjoy!

2 1/2- 3 C Flour
1 C Oats
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
3/4 C Butter
1 C Brown Sugar
1 C White Sugar
1 Egg
1 tsp Vanilla
2 C Pumpkin
1 Bag Semi-Sweet Chocolate Chips

1. Mix flour, oats, soda, cinnamon, and salt together.

2. In a separate bowl cream together the butter and sugars. Then add egg, vanilla, and pumpkin.

3. Combine dry with wet ingredients. Mix until just combined. Add chocolate chips and mix.

4. Place cookies by heaping spoonfuls two inches apart on a greased cookie sheet. Bake at 350 for 9-10 minutes (small cookies) or 11-13 minutes (large cookies). Let cooked cookies rest one minute before removing to a cooling rack.

Mahlzeit!
-Coriaunty

Apple Cinnamon Cheddar Grilled Cheese

I absolutely love cheese, but I had no clue just how much I loved it until Chemist Cuisinier PhD brought a variety of cheeses home from Wisconsin and I tried a slice of Apple Cinnamon Cheddar. Head over heels in love. That's all that really needs to be said. Inspired, I decided to make a sandwich of a similar flavor: Apple Cinnamon Cheddar Grilled Cheese. It definitely hit the spot. Although it is by no means a substitute, or even comparable to the original cheese, it's pretty darn good. So good I have already made it again.

2 Slices Bread
1/2 Gala Apple, peeled and sliced
2 Slices Sharp Cheddar Cheese
Cinnamon

Place apple slices on bread and sprinkle (relatively generously) with cinnamon.  Cover slices with cheddar cheese. Sprinkle with more cinnamon. Top with bread. Cook on stove over medium heat until cheese is melted and bread is golden brown.

Mahlzeit!
-Coriaunty

Pink Purses and Me's Birsday!

Today is my youngest hungry puppy's birthday!  She is two years old, and the time just flies.  Last week, when I asked her what kind of cake she wanted for her birthday, I was expecting a response along the lines of chocolate, vanilla, etc. What did I get?  PINK!  Definitely should not have been surprised.   There are certain cake ideas, however, that were not even allowed to present themselves.  There will be no princess castles or fairy wings.  Not in my house.  My girls are lucky I let a shred of pink in the house.  At all. Okay, not to that extreme, but I believe in more practical pink.  Like purses covered in white flowers.  I did a little research online to get some ideas of what kind of fun cake I could make that is pink, which was pretty difficult given the above exclusions.  When this baby popped up on my screen, the Birthday Girl saw it and yelled, "Me's Birsday Cake!!!".  And the rest, as they say is history.  


You can find the original instructions here.  You can use whatever cake and frosting flavor you want, just keep in mind that vanilla frosting is much easier to tint, unless you want a brown purse, then no tinting will be necessary.  I have never in my life heard of a Tootsie Roll Giant, and was unable to track one down easily, so I used chocolate Twizzlers instead.


Pink Purse Birthday Cake


Strawberry Lime Cake:
1 box (2 layer size) Strawberry cake mix plus ingredients to prepare the mix
1 packet (makes 2 quarts size) lime margarita Crystal Light drink mix, divided


Lime Frosting:
1/4 cup (1/2 stick) butter, softened
1/4 cup (48 grams) shortening
3 cups powdered sugar
1 teaspoon vanilla
2 to 3 Tablespoons milk (as needed to reach desired consistency)
Remainder of drink mix (used for the cake)
Several drops of red food coloring


Decorations:
3 Chocolate Twizzlers
10 brown M&Ms
8 to 9 Marshmallows
6 Whoppers
1 sheet green fruit leather or Fruit Roll Ups
2 Tootsie Rolls


Prepare the cake according to package directions, mixing in 2/3 of the powdered drink mix.  Bake in 2 8 inch or 9 inch cake pans.  9 inch pans work just fine, but 8 inch will give your cake more stability as you frost and decorate.  After the cakes bake, remove them from the pans and place on cooling racks until they have cooled completely.


For the frosting, while the cake layers are cooling, combine the butter and shortening in a medium bowl and beat with an electric mixer until well blended.  Add the powdered sugar, a little at a time, until fully incorporated (mixture may be dry and slightly crumbly).   Beat in the remaining 1/3 of the packet of drink mix, vanilla then the milk, a little at a time until the frosting is a spreadable consistency.  Place about 1/4 cup of frosting in a small ziplock bag, and set aside.  Beat several drops of red food coloring into the remaining frosting, until you reach the desired shade of pink.


To shape and frost the cake:  Trim the tops of the cooled cakes to make them level.  Spread a small amount of frosting on one cut surface, then place the other cake layer on top, cut side down.  Cut a strip 1 inch from the edge of one side of the layer cake, then from the exact opposite side, cut a strip 2 inches in from the edge.  Place the cake on a serving platter, deeper cut side down.  Spread the pink frosting all over the cake and smooth it out.


To decorate the cake:  Cut a small corner from the bag of white frosting, and pipe small dots up each thin edge of the cake.  Attach a brown M&M to each piped dot.  Twist together the 3 chocolate Twizzlers and insert into the top of the cake in an upside-down U-shape, for the handle.  With a clean pair of kitchen shears, cut the marshmallows crosswise into 4 slices.  Arrange the marshmallow slices as flower petals along the top of the cake, using some of the white frosting to secure them to the cake.  Using the white frosting, attach a Whipper to the center of each flower.  With your kitchen shears, cut small leaf shapes from the green fruit leather, and tuck them underneath the marshmallow petals to make leaves.  Press the 2 Tootsie Rolls together and place on a small piece of wax paper.  heat in the microwave for 5 seconds to soften, then roll out on the wax paper.  Cut out a design or letter using scissors or a small cookie cutter.  Press the design or letter onto the front of the cake.  Be Creative!  Serves 12 to 14.


Enjoy!  -Cardamommy

Peanut Butter Chocolate Oatmeal Bars

I ran across this recipe the other day, and was immediately sucked in.  By the peanut butter? The chocolate?  No.  The oatmeal.  I love uncooked oatmeal.  I like to mix it with yogurt and let it sit for a couple minutes to get that raw chewiness.  I have been known to sneak a pinch right out of the container.  So, when I saw this essentially uncooked oatmeal crust, I pretty much glossed over the rest.  If you ask me, the peanut butter and chocolate are simply there so you aren't eating plain oatmeal mixed with butter and sugar.  Although after trying one of these, one might make a case for it.

Peanut Butter Chocolate Oatmeal Bars

3/4 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla extract

3 cups quick cooking oats

1 cup semi-sweet chocolate chips

1/2 cup peanut butter

Lightly grease an 8x8 inch square pan.  Melt butter in a saucepan over medium heat.  Add the brown sugar and vanilla, then stir in the oats.  Cook and stir for three or four minutes.  Press half of the oatmeal mixture in the bottom of the prepared pan.

In a medium sized microwave safe bowl, combine the chocolate chips and peanut butter.  Heat the mixture in the microwave, stirring every 30 seconds, until the chocolate and peanut butter are melted and well blended.  Pour the chocolate mixture over the prepared oatmeal crust, reserving  a small amount to drizzle over the top.  Carefully (it may still be hot) sprinkle the remaining oatmeal mixture over the chocolate layer, then press gently to form a top crust.  Drizzle the remaining chocolate mixture over the top.  Refrigerate the bars for 2 to 3 hours until thoroughly chilled, then cut into squares and serve.  Makes 12 to 16 bars.

Enjoy!  -Cardamommy

Chocolate Flan Cake

Things have been busy here at my house this week with unpacking and organizing everything, so I pretty much missed Cinco de Mayo.  However, I thought that I might make up for it by making a Cinco de Mayo themed dessert (kraftrecipes.com) for Mother's Day, thus killing two birds with one stone.  On Mother's Day at my house, I am expected to do as little work and as much relaxing as possible, so to avoid any disapproval from my "watchers" (husband and hungry puppies), I made this dessert on Saturday.  

This dessert consists of a chocolate cake base, with a flan top.  The whole thing bakes together and is constructed similar to a pudding cake.  The cake batter goes in the pan first, followed by the flan poured on top.  During the baking process, the cake rises to the top and the flan bakes on the bottom. 

I wish that I could share this fabulous dessert with  my mother, but am unable to do so as we are newly separated by four hours.  My mother is the most wonderful mother that exists.  Why?  How do I know this?  Because she is mine, and I love her.  She instilled in me a love of cooking and baking (although it took me quite a few years to realize it), and an appreciation for food (I think this is a double edged sword).  She is always there for me and my hungry puppies, and will do anything for us.  She even recently offered to drive the four hours to my house if I ever needed a babysitter.  She is there to console me when I call her at 1:00 a.m. because only my mom can tell me it will be okay.  I tell my hungry puppies, that even mommies need a mommy sometimes.  I love you Mom!

Chocolate Flan Cake

1/2 cup Mexican caramel sauce (Cajeta)

1 can (12 ounces) evaporated milk

1 pkg. (8 ounces) cream cheese, softened

7 large eggs, divided

1 teaspoon vanilla

1 cup sugar

1 pkg (2 layer size) chocolate cake mix

1 cup water

1/3 cup oil

1/2 cup sour cream

Preheat the oven to 375F.  Grease a 12-cup fluted bundt pan.  Pour the caramel sauce into the prepared pan.

Beat the cake mix, water, oil, and 3 eggs with an electric mixer until blended.  Add sour cream and mix well.  Set aside.  In a blender, combine the evaporated milk, cream cheese, remaining 4 eggs, vanilla, and sugar, and blend until smooth.  

Pour the cake batter over the caramel sauce in the bundt pan.  Gently pour the flan mixture over the cake batter.  Cover the pan with a piece of tin foil sprayed with cooking spray.  Place the bundt pan inside a larger pan (a roasting pan works well).  Pour enough water into the larger pan to come halfway up the side of the bundt pan.

Bake for 1 1/2 hours or until a toothpick inserted near the center comes out clean.  Cool completely in the pan on a wire rack, the refrigerate for 2 hours.  Remove from refrigerator and loosen the dessert from the sides of the pan.  Invert onto a serving plate and remove the pan.  Makes 24 servings.

Enjoy!  -Cardamommy

Gnocchi with Cheese Sauce

I have made gnocchi exactly two times in my entire life, and both were absolute successes.  The first time I made this, I used pesto to sauce it.  This time, I used my cheater mac and cheese sauce.  I wanted to do a cheese sauce, but I didn't want to overpower the flavor of the gnocchi, so the mild cheesy flavor was just the thing.  Don't be intimidated by the thought of making your own gnocchi.  It is not hard!  It doesn't take a ton of time either.  You may stress a little bit the first time you make these, but they are so delicious and simple that you will make them again and again without a second thought.  Gnocchi are definitely a hit at my house.  I think that my two year old hungry puppy ate more than I did.  I am lucky that she even ate anything else.  The original gnocchi recipe (with pesto) comes from King Arthur Flour (where else?).


Gnocchi with Cheese Sauce


Gnocchi:
1 1/3 cups (3 ounces) instant potato flakes
1 1/3 cups boiling water
2 large eggs
1 teaspoon salt
2 cups (8 1/2 ounces) all purpose flour


Cheese Sauce:
1 Tablespoon butter
2 Tablespoons sour cream
1 cup (4 ounces) shredded Italian blend cheese
Fresh ground pepper


In a large bowl, combine the instant potato flakes and boiling water, and stir until flakes are thoroughly moistened.  Stir in the eggs and salt, then add the flour to make a soft dough.  Lightly sprinkle your work surface with flour, then turn out the dough and knead it a few times until it is smooth.  Divide the dough into eight pieces.


Working with one piece at a time, roll the dough into a rope about 20 to 24 inches long.  The rope will be about the width of your thumb.  Using a bench knife, kitchen shears, or a knife, cut the rope into 1/2 to 3/4 inch pieces.  Using a fork, press down lightly on the gnocchi and roll towards you. This will produce the telltale grooves that are found in gnocchi.  Place the gnocchi on a piece of parchment or wax paper dusted with flour. Repeat with remaining gnocchi.  


To cook the gnocchi, bring a large, wide pot of water to a boil.  Add 1/2 teaspoon of salt to the water.  Carefully drop about half of the gnocchi into the boiling water.  Cook the gnocchi for about 4 minutes.  They will float to the surface after about 2 minutes, and should cook for 2 minutes longer once they have surfaced.  With a slotted spoon, remove the gnocchi from the water and place in a colander while you cook the second half of the gnocchi.  When the remaining gnocchi are finished cooking, pour them into the same colander to drain, discarding the water this time.  


In the same pan that you used to boil the gnocchi, melt the butter, then return the gnocchi to the pan and toss to coat with the butter.  Add the sour cream and stir until evenly distributed, then add the shredded cheese and toss lightly to coat.  Sprinkle with fresh ground pepper before serving.  Makes about 5 cups cooked gnocchi, 4 to 6 main dish servings.


Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Rice Krispies Treats

I came across this recipe last Thursday during a therapeutic baking blog browsing session. Why did I need baking therapy? Because I had received word that the seller for our new house had decided that they weren't going to sign the closing papers...the next day!  So what do I do?  Find a new recipe and call my lawyer.  In the end, I found this gem, and we closed on schedule (amazing how the threat of a lawsuit can motivate people).  We are successfully in our new house (I love my new kitchen!), and I am back!


These rice krispies treats might actually be the best I've had.  I think that the malted milk powder gives it quite a nice flavor.  And those cookie dough truffles are not bad either.  You can find the original recipe here.  


Chocolate Chip Cookie Dough Rice Krispies Treats


6 Tablespoons butter or margarine
16 ounces marshmallows (I used mini and regular)
1/4 cup malted milk powder
12 ounces Rice Krispies
32 cookie dough truffles (recipe to follow)


Melt the butter in a very large microwave safe bowl.  Add the marshmallows and toss with the butter.  Return to the microwave for 1 minute, then stir.  Add the the malted milk powder and stir well.  Return to the microwave for 1 to 2 minutes more, or until the marshmallows are completely melted.  Stir the marshmallow mixture until smooth.  Stir in the cereal until it is completely coated with the marshmallow mixture.  Fold in the cookie dough truffles, then press the mixture into a greased 13 x 9 baking dish.  Let the treats set up for about 30 minutes before cutting.  Makes 18 to 24 treats.


Cookie Dough Truffles


1/2 cup unsalted butter, room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon 
2 cups all purpose flour
14 ounces (1 can) sweetened condensed milk
1/2 cup mini chocolate chips


In the bowl of a stand mixer, or using an electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the vanilla, then slowly add the flour alternating with the condensed milk, beating well after each addition.  Fold in the chocolate chips  Shape the dough into 1-inch balls and place in an airtight container.  Freeze for at least 3 hours before using.  You will not use all of the truffles in the rice krispies treats.