Potica

I have to say before we start, that this is my very first walnut recipe!  Crazy, huh?!  I really dislike walnuts, but I really love this bread.  My maternal grandmother was Serbian and her parents came to the United States from what was then Yugoslavia (now Bosnia-Herzegovina, Croatia, Kosovo, Macedonia, Montenegro, Serbia, and Slovenia).  My paternal grandmother was also Slovenian.  I never knew my paternal grandmother, as she passed away before I was born, but I remember my maternal grandmother making this bread when I was a kid.  As I stirred together the walnut mixture, it smelled just like my memories!  It was wonderful.  This is the first time I have made this traditional Serbian/Slovenian bread, and it definitely won't be the last.  I hope that I can help to keep this traditional bread in my family.  A sweet yeast dough filled with a sweet walnut filling, rolled up and baked!  This is the recipe that my grandmother used.  Note: After 40 minutes of baking, my bread was not quite done in the center, so if you need to, cover the top of the bread with foil and continue to bake until done in the center.

Potica

Dough:
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg (2 1/4 teaspoons each) active dry yeast
1/4 cup warm water (105 - 115F)
2 eggs
4 1/2 cups unsifted all purpose flour

Filling:
3 eggs
4 cups (1 pound) walnuts, ground or finely chopped (it should look like coarse wet sand)
1 cup light brown sugar, packed
1/3 cup butter, melted
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract

2 tablespoons butter, melted

Stir sugar, salt, and 1/4 cup butter into hot milk.  Cool to lukewarm. (A drop sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water (check temperature with thermometer) in large bowl.  Stir to dissolve.  Stir in lukewarm milk mixture.

Add eggs and 2 1/2 cups flour; beat at high speed with electric mixer 2 minutes.  With wooden spoon, gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.  Place dough in lightly greased large bowl.

Turn the dough over to bring up greased side.  Cover with a towel.  let rise in warm place (85F), free from drafts, until double in bulk - about 1 hour.  Make filling: In medium bowl, beat eggs, slightly.  Add nuts, brown sugar, 1/3 cup butter, the cinnamon and vanilla.

Stir filling to blend well.  Shape dough: Punch down dough.  On lightly floured surface, turn out dough, cover with bowl, allow to rest for 10 minutes.  Roll out to a rectangle 30 inches long and 20 inches wide.  Spread with filling to 1 inch from edge.

Starting from the wide side, roll up tightly as for a jelly roll.  Seal by pinching edges to dough with fingers.  With palms of hands, roll back and forth so that roll is even all over.  On large greased cookie sheet, form roll into a large coil, seam side down.

Let rise in warm place (85F), covered with towel, free from drafts, until double in bulk - 1 hour.  Preheat oven to 350F.  Brush with 2 tablespoons butter.  Bake 35 to 40 minutes, until golden.  Cool on wire rack.  Slice crosswise 1/4" thick.  Makes 4-pound loaf.

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

Cherry Nut Mudslide Cookies

I have never had good luck with mudslide cookies.  Oh my goodness I have tried several times, and they are always a complete disaster.  So. These were totally not a disaster.  It is a recipe by Jacques Torres on Food and Wine, and they were awesome.  I changed a few things like cutting the recipe in half, switching the unsweetened chocolate for semi sweet, increasing the add ins, and using milk and white chips instead of bittersweet as an add in.  These cookies are tender and chewy, and oh so chocolatey that you can seriously almost feel them melt in your mouth!

Cherry Nut Mudslide Cookies

11 ounces semi sweet chocolate chips
3 Tablespoons butter, room temperature
1 cup +2 Tablespoons granulated sugar
3 eggs
1/4 cup +1 1/2 Tablespoons all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pistachios
1/2 cup chopped dried cherries
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the semi sweet chocolate chips in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Let cool completely.

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

Cream together the butter and sugar until a sandy. Beat in the eggs, one at a time, until well blended.  Add the melted chocolate and beat until incorporated.  Add the flour, baking powder, and salt, and beat until no streaks of flour remain.  Fold in the pistachios, cherries, milk chocolate chips and white chocolate chips.

Drop 2 tablespoon size balls of dough onto the prepared baking sheet (for smaller cookies, use 1 tablespoon size balls).  Bake in the preheated oven for 14-15 minutes (9-10 minutes for smaller cookies), or until the tops are slightly cracked.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to cooling racks to finish cooling.  Makes about 20 large cookies (about 40 small cookies).

Enjoy!  -Cardamommy

Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Caramel Cinnamon Pecan Bars

These amazing bars are deadly.  They are so deliciously full of caramel, cinnamon, and pecans, that you won't be able to stop with just one.  Or two.  I won't judge.  I found this McCormick recipe in an ad circular in the newspaper!  Talk about a lucky find for a win.

Caramel Cinnamon Pecan Bars

1/2 cup (1 stick) butter, melted
1 1/2 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 bag (14 ounces) caramels, unwrapped OR 1 bag (11 ounces) caramel bits
3 to 4 Tablespoons milk (4 if using 14 ounces caramel, 3 if using 11 ounces caramel)

Preheat the oven to 350F.  Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, stir together the melted butter and brown sugar until well blended and smooth.  Stir in the eggs and vanilla extract until combined. Add the flour, baking powder, cinnamon, and salt, and stir until just combined.  Stir in the pecans.

Set about one cup of batter aside.  Spread the remaining batter in the prepared baking dish and bake for about 15 to 17 minutes, or until just set in the center.

Meanwhile, place the caramels and milk in a microwaveable bowl and microwave for 2 to 3 minutes, stirring every 30 seconds until caramel is melted and smooth.  Pour the caramel over the bars, spreading evenly. Drop the remaining batter in spoonfuls over the caramel and use a butter knife to swirl the batter and caramel together.  Return the bars to the oven and bake 15 minutes longer, or until the center is set.  Cool completely before cutting into bars.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

Triple Chocolate Hazelnut Cookies

I've never had a whole lot of success with chocolate cookies that call for melted chocolate.  I've tried several times to make chocolate mudslide cookies and they never end up in cookie form.  Just mudslide all the way.  So I was a little skeptical about these cookies but decided to try them anyway.  When the dough was ready to scoop, I read and reread the recipe trying to find where it said to chill the dough...nothing.  Which was stressful because the dough was more like brownie batter.  Being the trusting individual that I am (yeah, right) I plopped that dough on the pan anyway (although the plop was more of an organized scoop and drop).  And. They. Worked.  Success!  These chewy crackly topped cookies are full of chocolate chips and toasted hazelnuts in every fudgy, nutty bite. Original recipe found here.

Triple Chocolate Hazelnut Cookies

8 ounces (about 1 1/4 cups) semi sweet chocolate chips
6 Tablespoons butter, room temperature
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped hazelnuts, toasted
1 cup milk chocolate chips
1 cup white chocolate chips

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

Place the semi sweet chocolate chips and butter in a microwaveable bowl.  Microwave in 30 second intervals, stirring after each interval, until melted and smooth.  Set aside.

In a large bowl, beat together the eggs, sugar, and vanilla on high speed until the mixture is frothy and a light yellow color.  Gradually beat in the chocolate mixture until well blended.  Add the flour, baking powder, and salt, and beat until just combined.  Stir in the hazelnuts, milk chocolate chips, and white chocolate chips.

Scoop the dough into tablespoon size mounds and drop onto the prepared baking sheet.  Bake in the preheated oven for 12 to 13 minutes, or until the tops of the cookies are crackly and slightly puffed.  Remove cookies from the oven and let cool on the baking sheet for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

German Chocolate Cake

A couple of months ago, my oldest Hungry Puppy asked me to make a German Chocolate cake, which totally surprised me because she isn't really a big chocolate lover.  Okay, though, sure.  Twist my arm.  Of course I'll make her a German Chocolate Cake.  I didn't feel like doing a traditional German Chocolate cake, though.  I needed something different.  So I found this recipe and asked her if she was okay with it, then decided to run with it.  I doctored up a cake mix, then made my own frosting instead of using store bought.  We loved it!  

German Chocolate Cake

Cake:
1 chocolate cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
3 eggs
1 cup water
1/4 cup oil
1 cup sour cream
2 teaspoons vanilla extract

Frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

1/3 cup thick caramel sauce

1 cup shredded coconut, toasted

1 cup chopped pecans, toasted

12 Oreo cookies, chopped

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment. 

In a large bowl, whisk together the cake mix, flour, sugar, and salt.  Add the eggs, water, oil, sour cream, and vanilla, and stir until well blended.  Divide the batter evenly between the 3 cake pans, and smooth the tops.  Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pans and remove the parchment from the bottoms.  Let cakes cool completely on a cooling rack.  

For the frosting, in large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Beat in the caramel sauce, then the coconut and pecans until evenly distributed.

To assemble the cake, place 1 cake layer on a serving plate.  Spread with 1/3 of the frosting and sprinkle with 1/3 of the chopped oreo cookies.  Place the 2nd cake layer on top and spread with another 1/3 of the frosting and oreos.  Place the last cake layer on top and spread with the remaining frosting and oreos.  Makes 16 to 20 servings.  

Enjoy!  -Cardamommy

Cherry Frosted Pistachio Cookies

This is another recipe that I changed my mind on and wasn't even going to make, but I'm really glad I did!  My dad gave me a bag of pistachios a while ago, and I thought that these cookies would be a perfect opportunity to open them up!  I modified this recipe slightly to create these fun and delicious little treats.

Cherry Frosted Pistachio Cookies

Pistachio Cookies:
3/4 cup butter, room temperature
3/4 cup powdered sugar
1 egg
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup chopped pistachios

Cherry Frosting:
1/4 cup butter, room temperature
1 1/2 cups powdered sugar
1/4 teaspoon vanilla
1 to 2 Tablespoons maraschino cherry juice

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

Cream together the butter and powdered sugar until smooth and fluffy.  Beat in the egg until combined.  Add the flour and salt and beat until just blended.  Beat in the pistachios until evenly distributed.

Scoop the dough into tablespoon size balls and place on a baking sheet.  Using the bottom of a glass dipped in granulated sugar, flatten each dough ball to 1/4 to 1/2 inch thick.  Bake in the preheated oven for 8 to 10 minutes, or until the cookies are golden brown at the edges.  Remove from the oven and transfer to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter and powdered sugar.  Mixture will be crumbly.  Add the vanilla and 1 tablespoon of cherry juice, and beat until well blended and smooth.  Add enough remaining cherry juice to reach the desired consistency.  Spread or pipe the frosting on top of the cookies.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Chunky Chocolate Chip Cookies

I've had this recipe on my to bake list for literally about 7 years.  Why oh why did I wait this long?  It is really odd to me, because I have flipped past this recipe over and over and over again, and every time I tell myself that I need to make it, and then I never ever do.  Until now.  I flipped past it again and thought "I really need to make these...". But No!  Not this time.  I decided to make them right then.  And they are amazing!  They are full of chips and toffee and nuts...delicious!

Chunky Chocolate Chip Cookies

1/4 cup butter, room temperature
1/4 cup butter flavored shortening
1/2 cup packed brown sugar
6 Tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup mini chocolate chips
1/2 cup white chocolate chips
1/2 cup toffee bits
1/4 cup chopped pecans

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

Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg and vanilla until completely blended.  Add the flour, baking soda, and salt, and beat until just combined.  On low speed, beat in the mini chips, white chocolate chips, toffee bits, and pecans.

Scoop the dough into tablespoons size balls and place on the prepared baking sheet.  Flatten the dough balls very slightly with the palm of you hand (you don't want them to be flat, just take the curved dome off the top).  Bake for 9 to 10 minutes, or until light brown at the edges.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Butter Pecan Cake

I made this cake over the weekend, and oh my was it ever delightful.  I'm usually not a super fan of nuts, but I knew that I had to give this one a shot.  And I was right.  A fair amount of the frosting may not have actually made it to the final cake.  Oops.  Yeah, it was that good.  The original recipe for this cake makes 3 layers.  Whoa.  My little family can't really handle a three layer cake, so I reworked the recipe and made it a two layer cake.  I made the original amount of frosting, and it worked out just fine.  The cake is deliciously moist and not too sweet, which is perfect for the buttery pecan frosting.

Butter Pecan Cake

Frosting:
2 Tablespoons butter
1 1/4 cups chopped pecans
1/2 cup butter, room temperature
2 teaspoons vanilla extract
16 ounces (it should equal about 3 3/4 cups, but I measured by weight) powdered sugar
11 ounces cream cheese, cold

Cake:
4 ounces white chocolate, chopped
5 Tablespoons boiling water
2/3 cup (10 2/3 Tablespoons) butter, room temperature
1 cup granulated sugar
3 eggs, separated
1 teaspoon vanilla
2/3 cup buttermilk
3/4 teaspoon baking soda
2 cups flour, loosely measured

First, make the frosting.  In a large skillet, melt the 2 tablespoons of butter over medium heat.  Add the chopped pecans and cook, stirring frequently until toasted, about 5 to 10 minutes.  Remove pecans from heat and let cool completely.

In a large bowl, beat together the butter and vanilla.  Gradually beat in the powdered sugar until incorporated (mixture will be dry and possibly crumbly).  Add the cold cream cheese and beat until blended and smooth.  Beat in the cooled pecans until evenly distributed.  Cover and chill frosting for about 1 hour, or until ready to use.

For the cake, preheat the oven to 350F.  Grease 2 9-inch round cake pans and line with parchment paper then lightly grease the parchment paper.  Set aside.

Place the chopped white chocolate in a small bowl and pour the boiling water over it.  Let sit until softened, then stir until smooth.  Set aside.  In a large bowl, cream together the butter and sugar until light and fluffy.  Add the egg yolks and vanilla, and beat until incorporated.  

Stir together the buttermilk and baking soda.  Add one cup of flour to the creamed mixture and beat until it is partially incorporated.  Carefully beat in the buttermilk, followed by the remaining 1 cup of flour. Beat until just combined and no streaks of flour remain.  

In a separate bowl, beat the egg whites until they form stiff peaks.  Fold the egg whites into the cake batter.  Pour the batter evenly in the prepared pans and smooth the tops.  Bake the cakes for 20 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for 5 to 10 minutes, then turn the cakes out onto a cooling rack to cool completely.

To assemble, place one cake layer on a serving plate and spread with about 1/3 of the frosting.  Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Oaty Trail Mix Chocolate Chip Cookies

My Hungry Puppies have really been into trail mix lately.  You know, the kind that has peanuts and almonds and raisins and chocolate chips?  The combination of almonds, chocolate and raisins together has been really appealing to me, so I put it in a cookie.  With some oatmeal for good measure.  These cookies are yummy and chunky and delicious.  I left out the peanuts (obviously...), so we have oats, almonds, pecans, milk chocolate chips, and raisins. Perfect!

Oaty Trail Mix Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup old fashioned oatmeal
1 cup milk chocolate chips
1 cup raisins
1/2 cup pecans
1/2 cup almonds

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

Cream together the margarine, butter, and brown sugar until light and fluffy.  Beat in the egg and vanilla until well blended and smooth.  Add the flour, baking soda, salt, and oatmeal, and beat just until combined.  Stir in the chocolate chips, raisins, pecans, and almonds until evenly distributed.

Use a cookie scoop to scoop the dough into balls (about 2 Tablespoon size) and place on the prepared baking sheet.  Bake in the preheated oven for about 10 to 11 minutes, or until golden brown on the top.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely. Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Malted Chocolate Marshmallow and Cream Cheese Pie

I haven't made very many pies lately, and I definitely haven't done a frozen pie in quite a long time.  This pie is a mish mash of several different recipes and ideas. It honestly felt a little out of control when I was making it.  It definitely turned out amazing though. A caramel chocolate chip pecan cream cheese layer is sandwiched between two layers of malted chocolate marshmallow filling and topped with whipped topping, caramel, pecans, and more chocolate chips.  This pie is cold and delicious, and not too difficult to put together!

Malted Chocolate Marshmallow and Cream Cheese Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

Malted Chocolate Marshmallow Layer:
8 ounces marshmallows (large or mini)
1/2 cup milk
Pinch of salt
1/2 cup semi sweet chocolate chips
1/4 cup malted milk powder
6 ounces (3/4 of an 8 ounce tub) Cool Whip (reserve the remaining cool whip) 

Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/4 cup caramel sauce
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
2 Tablespoons mini chocolate chips

2 ounces (remaining 1/4 tub) Cool Whip
Caramel Sauce
Chopped Pecans
Mini Chocolate Chips

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.

In a medium bowl, combine the flour, granulated sugar, and salt.  Using a pastry blender or fork, cut in the butter until you have pea sized crumbs.  Press the pastry mixture evenly on the bottom and up the sides of the pie plate.  Bake in the preheated oven for about 15 minutes, or until lightly browned.  Remove crust from the oven and let cool completely.

For the chocolate layer, in a medium bowl or small saucepan combine the marshmallows, milk, and salt.  Heat on the stove or in the microwave, stirring often, until the marshmallows are melted and the mixture is smooth.  Add the chocolate chips and stir until melted and smooth.  Let cool to room temperature, then stir in the malted milk powder and fold in the Cool Whip.  Spread half of the chocolate mixture into the prepared pastry crust and place in the freezer while you prepare the cream cheese layer.

For the cream cheese layer, beat together the cream cheese, caramel sauce, sugar, and vanilla until smooth.  Stir in the chopped pecans and mini chocolate chips.  Remove the pie from the freezer and spread the cream cheese mixture evenly over the chocolate layer.  Carefully spread the remaining chocolate mixture evenly over the cream cheese layer and chill in the refrigerator until firm.

When ready to serve, top the pie with remaining cool whip.  Drizzle with extra caramel sauce, chopped pecans, and mini chocolate chips.  Makes 8 servings.

Enjoy!  -Cardamommy

Hazelnut Coconut Crunch Ice Cream Cake

I made this ice cream cake for Easter and am only now getting around to posting it, but I figured it should be fine because it'll still be Summer for a while, right?  Usually, I would have made this cake from scratch, but I was visiting my family in Salt Lake City, and we were so busy that making an ice cream cake from scratch was totally stressing me out.  I decided to go half and half, and I got this cake made in one morning.  I'm thinking that I've maybe gone a little overboard with these flavors, but I seriously can't help it.  This cake starts with a box mix (but you're no one would ever guess), and is filled with coconut flavored ice cream and hazelnut crunch and covered with coconut hazelnut chocolate frosting and more hazelnut crunch.   

Hazelnut Coconut Crunch Ice Cream Cake

Cake:
1 box chocolate cake mix
1 box (4 serving size) chocolate pudding mix
1 cup sour cream or plain unsweetened greek yogurt
1 cup canola oil
4 eggs
1/2 cup milk

Hazelnut Crunch:
2 ounces chocolate chips
2 Tablespoons butter
1/2 cup Nutella
1/4 to 1/2 cup chopped toasted hazelnuts
3/4 cup shredded coconut
3 cups rice krispies

1/2 gallon Coconut Ice Cream (we used samoas flavored ice cream)

Coconut Hazelnut Chocolate Frosting:
2 cans of Almond Joy Chocolate (or regular chocolate) frosting (or make your own)
1/2 cup Nutella
1 cup shredded coconut

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper (or coffee filters) and lightly grease the papers.

In a large bowl, combine the cake mix, pudding mix, sour cream or yogurt, oil, eggs, and milk.  Mix together for a minute or two, until well blended.  Divide the batter between the two prepared pans and smooth the top (the batter will be thick).  Bake in the preheated oven for about 25 to 27 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 5 minutes.  Turn the cakes out of the pans and let cool completely on a cooling rack.

While the cakes are baking, make the hazelnut crunch.  Melt together the chocolate chips, butter, and Nutella until smooth. Add the hazelnuts, coconut, and rice krispies, and stir until evenly coated.  Pour the mixture onto a waxed paper lined baking sheet and refrigerate until set.  Break into small chunks.

For the ice cream layer, line a 9-inch round cake pan with plastic wrap.  Press all of the ice cream evenly into the pan.  Cover with plastic wrap and freeze until ready to assemble.

For the frosting, in a large bowl, combine the 2 cans of frosting (or about 3 cups of homemade), the Nutella, and the coconut, stirring until combined.

To assemble the cake, place one cake layer on a serving plate.  Sprinkle with some of the hazelnut crunch.  Place the unwrapped ice cream layer on top, and sprinkle some more of the hazelnut crunch on top.  Place the second cake layer on top of the ice cream layer.  Frost the top and sides with the frosting.  Sprinkle more hazelnut crunch on top.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Hazelnut Crunch Bars

Do you remember these Avalanche Bars?  I sure do.  They are so addictingly delicious!  I made a cake recently that had a hazelnut crunch between the layers and on the top, and I just haven't been able to get over that hazelnut crunch!  So, I decided to turn it into a bar very similar to the avalanche bars.  These crunchy bars are full of chocolate, nutella, toasted hazelnuts, and marshmallows.  We may like these even better than the original avalanche bars!

Hazelnut Crunch Bars

12 ounces semi sweet chocolate chips
1/4 cup nutella
1/2 cup toasted hazelnuts
3 cups rice krispies
1 1/2 cups mini marshmallows

Lightly grease a 9x9 inch baking pan.

In a large bowl, combine the chocolate chips and nutella.  Microwave in 20 second intervals, stirring after each, until melted and smooth.  Add the toasted hazelnuts and rice krispies, and stir until the chocolate is distributed evenly over the rice krispies.  Fold in the mini marshmallows.

Pour the mixture into the prepared pan, pressing lightly to even the top.  Let cool completely before cutting.  Makes about 16 bars.  

Enjoy!  -Cardamommy

Hazelnut Crunch Layer Cake

I found this cake and may have lost my mind a little.  Then I made this cake and finished the job.  This cake is totally ridiculous.  It is three layers of my favorite fudgy moist chocolate cake, filled with an insanely silky milk chocolate frosting and hazelnut crunch clusters (hello, I am definitely going to turn that into a bar cookie!), then covered with more of the chocolate frosting and topped with more hazelnut crunch clusters.  This cake is completely delicious, and totally over the top.  If you need a show stopper for chocolate lovers, this is it.  Fun Tip:  Do you hate cutting out parchment circles to fit your cake pans?  Use a coffee filter instead!  Just spray your pan as you normally would, then flatten out a coffee filter and place on the bottom of the pan.  Lightly spray the filter and pour in your batter.  Just don't forget to peel off the coffee filter at the end...

Hazelnut Crunch Layer Cake

Chocolate Cake:
2 1/2 ounces semi sweet chocolate chips
1 cup milk, boiling
1 1/4 cups water
2 1/4 cups all purpose flour
1 cup cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1 cup mayonnaise
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups granulated sugar

Hazelnut Crunch:
2 ounces semi sweet chocolate chips
2 Tablespoons butter
1/2 cup Nutella
1/4 cup chopped hazelnuts, toasted
3 cups rice krispies cereal

Milk Chocolate Frosting:
16 ounces milk chocolate chips
1 1/2 Tablespoons light corn syrup
1 1/2 cups heavy cream, boiling
1 cup (2 sticks) cold butter, cut into 1/2 inch pieces

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper (or use a coffee filter!), then lightly grease the parchment paper.  Set aside.

For the cake, place the chocolate chips in a large bowl and pour the boiling milk over them.  Let sit for a minute or two, then stir until chips are melted and smooth.  Add the water.  Set aside.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, or with a hand mixer, cream together the mayonnaise, eggs, and vanilla until smooth.  Add the sugar and beat until blended.  Add 1/3 of the flour mixture and beat, followed by 1/2 of the chocolate mixture.  Add another 1/3 of the flour mixture, followed by the remaining chocolate mixture, then the remaining flour mixture, beating after each addition until smooth.  

Divide the batter evenly between the prepared cake pans, then place in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool on a rack for about 10 minutes.  Carefully turn the cakes out of the pans and remove the parchment (or coffee filter) from the bottom of the cakes.  Let cool completely before assembling and frosting.

For the hazelnut crunch, in a medium bowl, melt together the chocolate chips and butter until smooth.  Stir in the Nutella and toasted hazelnuts, followed by the rice krispies cereal.  Spread the mixture onto a piece of waxed paper, and refrigerate until set up.  Break into small pieces.

For the frosting, place the milk chocolate chips and corn syrup in the bowl of a stand mixer (or in a large bowl and use a hand mixer).  Pour the boiling cream over the chips and let sit for a minute or two.  Beat the mixture on low speed until blended, then increase the speed and beat the mixture for about 6 or 7 minutes, or until cooled.  With the mixer running, start adding the cold butter, a couple of pieces at a time, beating well after each addition, until all of the butter has been added.  Continue beating for 5 to 10 more minutes until the frosting comes together and thickens. If the frosting is thin and soupy, or looks broken, place the bowl in the refrigerator for 5 to 10 minutes then beat again.  Continue chilling and beating the frosting until it sets up.

To assemble the cake, place one cake layer on a serving plate.  Spread about 1 cup of frosting over the cake, and sprinkle some hazelnut crunch over the top.  Cover with the second cake layer, then spread the cake with another cup of the frosting and sprinkle more hazelnut crunch over the top.  Place the last cake layer on the top, and frost the top and sides of the cake with the remaining frosting.  Sprinkle the top of the cake with hazelnut crunch.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

White Chocolate Pecan Bread Pudding with Butter Cream Sauce

This recipe was totally my sister's idea. 100%.  Which means she is a genius.  This bread pudding is a totally best friends with this White Chocolate Pecan Bread.  In fact, if you really wanted to go over the top with this recipe, use the white chocolate pecan bread in it.  Double White Chocolate Pecan Bread Pudding.  I'm drooling.  Which is embarrassing, because I was already drooling before we doubled the white chocolate pecan-ness of this bread pudding.  I'm a hopeless case.  I accidentally "tasted" a whole corner of the pan when it came out of the oven.  Yep, it's that good.  You definitely want to use dry bread for this recipe.  How dry?  It can be "I accidentally left it on the counter for a week and now I have a loaf-size crouton" dry.  This simple bread pudding is so moist, and the pecans sitting on top get toasted during baking, adding to the flavor.  Top it off with the butter cream sauce (original recipe found here), and you have an amazing decadent breakfast or a delicious dessert.

White Chocolate Pecan Bread Pudding with Butter Cream Sauce

White Chocolate Pecan Bread Pudding:
6 cups dry bread cubes (I used french bread, White Chocolate Pecan Bread would be yum)
1 1/4 cups white chocolate chips, divided
1 cup chopped pecans, divided
3 cups warm milk
4 eggs
1 cup granulated sugar
1 Tablespoon vanilla extract

Butter Cream Sauce:
1/2 cup (1 stick) butter
1 cup granulated sugar
3/4 cup evaporated milk
1 teaspoon vanilla extract
pinch of salt

Preheat the oven to 350F.  Grease a 9x13 baking dish with cooking spray.  

In the prepared baking dish, combine the dry bread cubes, 1 cup of the white chocolate chips, and 3/4 cup of the chopped pecans.

In a large bowl, whisk together the warm milk, eggs, sugar, and vanilla extract.  Pour the milk mixture over the dry bread cubes in the baking dish, gently pressing down on the bread cubes to make sure they absorb the milk mixture.  Sprinkle the remaining 1/4 cup white chocolate chips and 1/4 cup pecans over the top of the bread pudding.

Bake the bread pudding for about 50 minutes, or until the top is golden brown and the  center is cooked through.  Remove the bread pudding from the oven.

To make the butter cream sauce, in a small saucepan, melt the butter, then stir in the sugar until combined.  Add the evaporated milk and bring to a boil, stirring constantly, for about 3 minutes.  Remove the saucepan from the heat and stir in the vanilla and salt.

Serve the bread pudding warm with the warm sauce spooned over the top of each serving.  Makes about 12 servings.

Enjoy!  -Cardamommy

Toffee Almond Chocolate Chip Cookies

Recently, my Hungry Puppies asked me what my favorite candy bar was.  It took me a while to answer, because I couldn't think of one.  I'm not a huge candy person.  Then it hit me.  Symphony Bars.  I really really like Symphony Bars, the toffee almond kind in particular, but I love the regular chocolate bar too.  I like to get a giant Symphony bar (actually one plain and one toffee almond), break them up into pieces and freeze them.  Then I just grab a little piece every now and then.  So I totally thought of my favorite candy bar when I made these cookies.  Toffee bits, sliced almond, and mini chocolate chips fill these delicious cookies.

Toffee Almond Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
1 cup sliced almonds
3/4 cup mini chocolate chips

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

Cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and the eggs.  Add the flour, baking soda and salt, and beat until just combined.  Stir in the toffee bits, sliced almonds, and mini chocolate chips.  

Scoop the dough with a medium (about 2 tablespoon) size cookie scoop, and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until the edges and very tops are golden brown.  Remove cookies from the oven and transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Caramel Pistachio Chocolate Chip Cookies

I found some bulk nonpareils in a candy shop a few weeks ago, and have been meaning to  throw them into some cookies ever since.  I new that my Hungry Puppies would just love chocolate chips with sprinkles on them to go in their cookies.  I just needed something else to mix in with them.  I settled on caramel and pistachios, and it turned out to be a perfect combination.  The cookie recipe is the same as the Chocolate Chip M&M Cookies from several weeks ago.  That recipe is my new favorite chocolate chip cookie recipe, so I just switch out the add-ins when I want some variation.  Quick note:  Nonpareils are little chocolate candies with white sprinkles on top.  They look like chocolate chips with white sprinkles.  They are very similar to SnoCaps candy.  If you don't have or can't find them, just use chocolate chips.

Caramel Pistachio Chocolate Chip Cookies

2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup bread flour1 teaspoon baking soda
1 teaspoon salt
1 cup mini nonpareils (or semi sweet chocolate chips)
1 cup caramel bits
1 cup roughly chopped pistachios
Preheat the oven to 350F.  Line a baking sheet with parchment paper, set aside.

Cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs and vanilla until combined, scraping down the sides of the bowl if necessary. Add the flour, bread flour, baking soda, and salt, and beat until just combined.  Add the nonpareils (or chocolate chips), caramel bits, and pistachios, and beat on low until evenly distributed.

Using a 2 Tablespoon cookie scoop, scoop the dough into balls and place on the prepared baking sheet, about 2 inches apart.  Bake in the preheated oven for 10 to 12 minutes, or until golden brown on the edges and just set in the center.  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 36 cookies.

Enjoy!  -Cardamommy

Orange Slice Fruitcake

I don't even know where to start with this fruitcake.  I am so excited to share this with you, mostly because the only thing you ever hear about fruitcake is that it is awful!  And how often do you come across a fruitcake recipe?  Almost never (in my recipe wanderings anyway).  So, I am here to introduce you to my most favorite fruitcake ever.  Not that I have a lot of experience, but why look for better when the best is right here?!  And yes, my Hungry Puppies have given this fruitcake their stamp of approval.

This is my Mom's fruitcake recipe, and I have always loved it.  This is not a dark molasses-y fruitcake at all.  In fact, there is no molasses in this fruitcake at all.  It is full of candied orange peel, dates, pecans, almonds, and coconut, and is smothered in an orange glaze.  The glaze soaks into the outside of the fruitcake and you get a wonderfully magnificent coating all around the outside.  Please try this.  This is not a storebought, thing of nightmares and Christmas spoofs fruitcake.  This is not the fruitcake that has been regifted (ie: pawned off) multiple times over the last five years.  This fruitcake is one that you will want to eat!  A couple things to note: You can easily cut the recipe in half to make one 8x4 inch loaf.  Also, it will look like you have an obscene amount of mix-ins (candied orange peel, dates, nuts, etc...) but don't worry, there is supposed to be that much!

Orange Slice Fruitcake
3 1/2 cups all purpose flour
1/2 teaspoon salt
1 pound candied orange peel
8 ounces chopped dates
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
1/2 cup buttermilk
1 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
1 cup orange juice
2 cups powdered sugar

Preheat the oven to 300F.  Grease and Flour two 9x5 inch loaf pans.  Set aside.

In a medium size bowl, mix together the flour and salt, remove 1/2 cup of the flour mixture and set aside.  In a separate large bowl, combine the the candied orange peel, dates, almonds, pecans, and coconut.  Add the reserved 1/2 cup of the flour mixture to the fruit mixture and toss until all of the fruit is evenly coated.  In a separate small bowl, mix together the buttermilk and the baking soda.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until combined.  Add half of the flour mixture to the creamed mixture, and beat until combined.  Pour in the buttermilk/baking soda mixture and beat until blended.  Beat in the remaining flour until just combined.  Stir in the fruit/nut mixture.  Divide the batter equally between the two prepared pans and smooth the tops.  Place the fruitcake in the oven and bake for 1 hour and 45 minutes.  Remove from the oven.

When the fruitcake has almost finished baking, whisk together the orange juice and powdered sugar.  Pour the orange juice mixture carefully over the hot fruitcakes (you want the orange juice to run down the insides of the pan, not overflow to the outside and land on the counter).  Let the fruitcakes cool to room temperature, then cover with plastic wrap and refrigerate overnight.  Run a knife around the edges of the pans to loosen the cakes, then remove the fruitcakes from the pans, slice, and serve.  Store fruitcake wrapped tightly in plastic wrap.  Makes two 8x4 inch loaves of fruitcake.

Enjoy!  -Cardamommy

Tahiti Blondies

We don't eat a lot of blondies at my house.  Not because we don't like them, it just never comes to mind to make them.  That being said, we have had a variety of blondies and this recipe ranks pretty high in the favorites.  These blondies are not your typical blondie.  They are full of cashews, coconut, chocolate and white chocolate, and dried pineapple.  They are full of a variety of flavors and textures, and so simple to throw together!

Tahiti Blondies

6 Tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup shredded coconut
1/2 cup cashews, chopped
1/2 cup dried pineapple, chopped
1/4 cup semi sweet chocolate chips
1/4 cup white chocolate chips

Preheat the oven to 350F.  Line a 9x9 inch baking pan with foil, then lightly spray the foil with cooking spray.  Set aside.

Stir together the melted butter and brown sugar until smooth.  Add the egg and vanilla and stir until well blended.  Add the flour, baking powder, and salt, and stir until just combined.  Stir in the coconut, cashews, dried pineapple, chocolate chips, and white chocolate chips.  Pour the batter into the prepared pan and smooth the top.

Bake the blondies for 25 minutes, or until a toothpick inserted in the center comes out clean, or with a few crumbs.  Remove from the oven and let cool before cutting.  Makes 16 blondies.  

Enjoy!  -Cardamommy