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

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

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

Oreo Chunk Peanut Butter Cup Cookies

We're in the middle of the long course swim season right now, so we get to make treats for the concession stand at the meet that we are hosting.  I asked my Hungry Puppies what kind of treat they wanted to make, keeping in mind that this is an outdoor meet and it is going to be sunny and warm out.  After a ridiculous amount of debate, we narrowed it down to jumbo cookies.  My oldest Hungry Puppy had earlier thrown out the suggestion of making her Prize Winning Chocolate Covered Reese's Stuffed Oreos, and after another ridiculous amount of debate, we decided to put those components into a cookie.  We stuffed Oreo cookie pieces and mini peanut butter cups into these chocolate chip cookies, and they are kind of amazing. These cookies are enormous! So just make smaller dough balls and bake for slightly less time.

Oreo Chunk Peanut Butter Cup 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 1/2 cups chopped Oreo cookie pieces

1 1/2 cups mini peanut butter cup candies

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).  Stir in the Oreo cookie pieces and mini peanut butter cups 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

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

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

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

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

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

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

Bayou Goo Pie

When we were in Houston last Summer, my sister really really wanted to get a Bayou Goo Pie from House of Pies.  We purchased several other pies there, but unfortunately didn't get around to the Bayou Goo.  So many pies...too little time... So, my sister asked me to make one instead.  I figured out all of the components to the original Bayou Goo: Pecan crust, sweetened cream cheese, vanilla custard with chocolate chunks, and whipped cream with chocolate shavings, and put it together.  Unfortunately, I never tried the Bayou Goo pie from House of the Pies, so I don't actually know how close this pie is (bummer), but it is completely delicious.   


Bayou Goo Pie

Pecan Crust:

1 cup all-purpose flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold butter

½ cup finely chopped pecans

Sweetened Cream Cheese:

8 ounces cream cheese

½ cup powdered sugar

½ teaspoon vanilla extract

Vanilla Custard:

3/4 cup sugar

1/4 teaspoon salt

3 1/2 Tablespoons cornstarch

2 1/2 cups milk (I used skim)

2 eggs

2 Tablespoons butter, cut into 4 pieces

2 teaspoons vanilla

3 large Hershey Bars, chopped

8 ounces Cool Whip (or use fresh whipped cream)

Chocolate shavings (optional)

Preheat the oven to 350F.  

In a medium bowl, whisk together the flour, sugar, and salt.  Cut in the butter using a pastry blender until the mixture is crumbly.  Stir in the chopped pecans.  Press the mixture onto the bottom and up the sides of a 9 inch pie plate.  Bake in the preheated oven for 15 minutes, or until light golden brown.  Remove from oven and cool completely.

For the sweetened cream cheese, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.  Spread evenly over the bottom of the cooled pecan crust. Place in the refrigerator while you prepare the pudding.

For the pudding, in a medium saucepan, whisk together the sugar, salt, and cornstarch.  Whisk in the milk and eggs until smooth.  Cook the mixture over medium heat, whisking constantly, until the mixture thickens and just starts to bubble (do not boil).  Immediately remove from heat and stir in the butter and vanilla.  Let the pudding cool for about 15 minutes, then quickly stir in the chopped Hershey bar (you want to have barely melted chunks in the pudding, not completely melted chocolate).  Immediately pour the pudding over the cream cheese layer in the crust and smooth the top.  Chill in the refrigerator until cold, at least four hours or overnight.  Spread the cool whip over the top and garnish with chocolate shavings.  Makes 8 servings.

Enjoy!  -Cardamommy

Butterscotch Toffee Gingerbread Cookies

I don't do a whole lot of gingerbread at my house.  I don't think it is top of our list of flavors, but we still like it.  I found this recipe ages ago, and have been saving it for my Christmas baking!  These chewy gingerbread cookies are loaded with butterscotch chips and chunks of Heath toffee bars.  The sweet butterscotch and toffee are perfect with the spicy gingerbread.  An interesting, but winning combination.

Butterscotch Toffee Gingerbread Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
2 Tablespoons cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 cup butterscotch chips
1 1/4 cup chopped Heath bars

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

Cream together the butter and brown sugar until smooth.  Beat in the molasses and vanilla until incorporated.  Beat in the eggs, one at a time, until blended.  Add the flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, and beat until just incorporated.  Stir in the butterscotch chips and chopped Heath bars.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for about 9 minutes, or until the tops are set.  Remove from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 56 cookies.

Enjoy!  -Cardamommy

Coconut Milk Marshmallow Fudge

I swear I was only going to make one batch of fudge for Christmas.  Honest.  But then I had leftover coconut milk from these Pani Popo, and I knew I had to do it.  Coconut milk fudge.  How could I not?!  I used a basic marshmallow fudge recipe, and made a few minor tweaks and changes, and the result is kind of amazing.  This fudge is super simple, but so just crazy delicious!  Smooth, chocolatey, fudgy, and just coconutty enough to make you grab another piece!

Coconut Milk Marshmallow Fudge

2 cups granulated sugar
1/2 cup coconut milk
1/2 cup butter
12 large marshmallows
6 ounces (1 cup) milk chocolate chips
6 ounces (1 cup) semi sweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 teaspoon coconut extract

Line a 9x9 inch square pan with foil, then grease the foil with cooking spray.

In a large saucepan, stir together the granulated sugar, coconut milk, and butter.  Bring to a boil, stirring constantly.  Once the mixture reaches a full boil, continue to boil for 2 minutes, still stirring constantly.  

Remove saucepan from the heat and immediately stir in the marshmallows, milk chocolate chips, semi sweet chocolate chips, vanilla extract, coffee extract, and coconut extract.  Continue to stir until the chocolate and marshmallows are completely melted and smooth.

Pour the the fudge into the prepared pan and chill until firm, about 4 hours.  Using the foil as handles, lift the fudge out of the pan and place on a cutting board.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Hot Chocolate Marshmallow Cream Fudge

This original fudge recipe comes from David Lebovitz, and was exactly what I was looking for!  His recipe called for peanuts, and since we all know I don't really go for peanuts, we switched to marshmallows and gave made a few changes to help it taste a little bit more hot chocolatey.  I think it is a total win!  My fudge turned out a bit taller than I expected, and I realized that it was because of the loads of marshmallows that I added.  You can use fewer marshmallows, or leave them out all together, but I think they add a perfect touch to this decadent fudge!

Hot Chocolate Marshmallow Cream Fudge

2/3 cup evaporated milk
6 ounces (3/4 cup,1 1/2 sticks) butter, cubed
3 cups granulated sugar
1 Tablespoon dark cocoa powder
8 ounces milk chocolate chips
4 ounces semi sweet chocolate chips
7 ounce jar marshmallow cream
1 teaspoon vanilla extract
2 cups mini marshmallows

Line an 8 inch square baking pan with foil.  Grease the foil with cooking spray.

In a 4 quart saucepan, stir together the evaporated milk, butter, sugar, and cocoa powder.  Cook, stirring constantly, until mixture reaches 234F using a candy or instant read thermometer.

Remove the pan from the heat and stir in the milk chocolate chips, semi sweet chocolate chips, marshmallow cream, and vanilla extract until completely melted and smooth.  Let the fudge cool for about 5 minutes, then quickly stir in the mini marshmallows.  Pour the fudge into the prepared pan and let cool completely.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Oreo Pretzel Turkeys

Guess what guess what!!!! My sister is coming to my house for Thanksgiving and I can't even contain my excitement.  This means my 3 year old niece is coming too! She called me on the phone today and told me that she wants to help me make things in the kitchen, like pie!  I am so excited to do some kitchen projects with her and my Hungry Puppies!! I love when the cousins can get together and have fun.  I decided that these little turkeys would be so fun and easy for little fingers.  Not too technical and I love how they don't need to stand up.  Sometimes it gets tricky to keep them upright, and for a 3 year old it might get frustrating.  These are perfect.  Oh, and pretzels?  Not my thing.  Chocolate covered pretzels?  Totally my thing.  Pretzels should really only come chocolate covered.  Just saying. Original idea found here.  Note: Using melted chocolate for the "glue" would provide the strongest hold, but chocolate frosting might be easier for kids to work with.  Use whatever works for you!

Oreo Pretzel Turkeys

12 Oreo  Fudge Cream cookies

36 Chocolate Covered Pretzels

24 candy eyes

12 candy corn

72 Fall colored M&Ms

Melted Chocolate chips or Chocolate frosting (use homemade and place in a piping bag with a very small opening, or use storebought in a piping bag, or use a tube of decorator frosting)

Use melted chocolate or frosting to attach an oreo to the top of 3 chocolate covered pretzels.  Use more chocolate or frosting to attach the eyes and candy corn beak to the top of the oreo.  Attach the M&Ms to the chocolate covered pretzels with the chocolate or frosting.  Let turkeys set before moving or serving.  Makes 12 turkeys.

Enjoy!  -Cardamommy

Chocolate Oatmeal M&M Cookies

We had some leftover M&Ms ( a rare experience...) from a project my oldest Hungry Puppy was doing the other day.  My Hungry Puppies and I brainstormed a little bit to figure out what the best way would be to use them up.  We decided on chocolate oatmeal cookies with M&Ms and peanut butter chips.  These cookies have a great chocolate flavor, and still have that great oatmeal texture to them.  Of course the M&Ms and peanut butter chips just make them better!  Original recipe found here.

Chocolate Oatmeal M&M Cookies

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
2 Tablespoons cocoa powder
2 Tablespoons dark cocoa powder (or substitute regular cocoa powder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1/2 cup M&Ms
1/2 cup peanut butter chips

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

Cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until well blended and smooth.  Add the flour, cocoa powder, dark cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the oats, M&Ms, and peanut butter chips.

Drop the dough by tablespoon size balls onto the prepared baking sheet.  Bake in the rpeheated oven for 9 to 10 mintues, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for about 5 minutes (the cookies will be quite soft).  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Vampire Doughnuts

How's this for a quick and easy Halloween treat?!  Halloween is just days away, and if you are like me, intricate Halloween treats are not happening this year.  To quote my little brother, "Ain't nobody got time for that!"  I guarantee you will have time for these though.  Heck, you can even make them in the car on the way to the party!  Not that I did that...  Grown ups love these because they are doughnuts, kids love them because they look awesome and have plastic vampire teeth and because they are doughnuts.  I love them because I can make them in the car.  

Vampire Doughnuts

Doughnuts
Plastic Vampire Teeth (don't use real ones, the vampires might get mad)
Red and Brown M&Ms

Place the doughnuts on a serving tray (or leave them in the box!) Place a set of vampire teeth in the hole of each doughnut.  Place two M&Ms on the doughnut to make eyes.  

Enjoy!  -Cardamommy

Caramel Nut Mini Chip Cookies

The other day at the store, I found some cinnamon pecans in the ice cream topping section.  Of course I bought them.  Who wouldn't?  I popped open the can and they smelled amazing.  They tasted kind of awesome too.  So I decided to put them in cookies.  I mean, what else would I do with them?  I saw this cookie recipe recently, and decided that they would be the perfect delivery vehicle to carry loads of cinnamon pecans and mini Rolos to my stomach.  Makes sure to leave space between the cookies as they will spread a little, and the caramel may ooze out as well.

Caramel Nut Mini Chip Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup oats (old fashioned or quick), ground to a course flour
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
8 ounces mini Rolos
1 cup chopped cinnamon pecans (I found mine in the ice cream topping aisle), or use regular chopped pecans
1/2 cup mini chocolate chips

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

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until blended.  Add the ground up oats, flour, baking soda, baking powder, and salt, and beat until just combined.  Stir in the Rolos, cinnamon pecans, and mini chocolate chips.

Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving several inches of space between them to spread.  Bake in the preheated oven for 12 to 13 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to finish cooling.  Makes about 24 cookies.

Enjoy!  -Cardamommy

S'Mores Layer Cake

Holy Birthday Cake, right? My oldest Hungry Puppy is turning 10 in a few days, and her party is tonight!  She requested a s'mores cake, so we had to really go for it.  I did a lot of conceptualizing on this cake.  Should it be a brownie type cake? How many layers?  How should be incorporate the graham cracker element?  So many decisions!  We finally came to this conclusion, though, and it is totally a winner.  And it looks amazing too, doesn't it?  I started with a graham cracker cake layer (modified from this recipe), topped with graham cracker marshmallow cream filling, a chocolate cake layer, more marshmallow filling, another graham cracker cake layer, then hot fudge over it all.  Oh yes hot fudge.  Sprinkle some graham crackers, chocolate bar pieces, and marshmallows on top and it is finished!  Happy Birthday to my girl!!

S'Mores Layer Cake

Graham Cracker Cake:
3/4 cup all purpose flour
2 1/4 cups graham cracker crumbs
3 3/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Chocolate Cake:

3/4 ounces semi-sweet chocolate chips   

1/3 cup milk    

1/3 cups hot water   

1/3 cup mayonnaise 

1 large eggs  

1/2 teaspoons vanilla extract 

3/4 cups granulated sugar

3/4 cups all-purpose flour  

1/3 cup unsweetened cocoa powder 

3/4 teaspoons baking soda 

1/4 + 1/8 teaspoons baking powder  

1/4 teaspoon salt 

Graham Cracker Marshmallow Cream Filling:
2 jars (7 ounces each) marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons clear vanilla
pinch of salt
1 Tablespoon hot water
2 full graham cracker sheets, broken into bite size pieces
1 jar (12 ounces) hot fudge sauce, warmed up until pourable
Mini marshmallows, graham cracker pieces, chocolate bar pieces, to garnish


Preheat the oven to 350F.  Spray 3 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly spray the parchment. Set aside.

For the graham cracker cake, whisk together the flour, graham cracker crumbs, and baking powder in a medium bowl.  Set aside.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, until blended.  Beat in the vanilla extract.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk, then repeat.  Add the remaining 1/3 of flour mixture and beat until just incorporated.

Spread half of the batter evenly in the first prepared pan, and the other half in the second pan (the third pan is for the chocolate cake layer).  Bake the cakes for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Turn the cakes out of the pans and peel the parchment off of the bottoms.  Let cakes cool on a cooling rack.

While the graham cracker cakes are baking , make the chocolate cake layer.  In a small microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 30 seconds, 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, 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. Pour the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on cooling rack for about 10 to 15 minutes.  Turn the cake out of the pan and peel the parchment off of the bottom.  Let cake cool on a cooling rack.

For the marshmallow cream frosting, beat together the marshmallow cream, shortening,  powdered sugar, vanilla, salt, and hot water until light and fluffy.  Stir in the graham cracker pieces.

To assemble the cake, place a graham cracker cake layer on a cake stand or serving plate.  Spread half of the marshmallow cream filling on top.  Place the chocolate cake layer on top, and spread the remaining marshmallow cream filling on top.  Place the remaining graham cracker cake layer on the very top, and pour the hot fudge over the cake, letting it run down the sides.  Sprinkle the top with mini marshmallows, chocolate bar pieces, and graham cracker pieces.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy