Triple Chocolate Peppermint Patty Cookies

I love a nice, fudgy, moist, chocolate cookie full of chocolate chips.  So add in a peppermint patty and the yumminess increases exponentially.  These cookies were so delicious.  I can't actually get over it.  My hungry puppies were completely divided, however.  The youngest thought that the peppermint patties were "lucky" and once the cookies came out, she declared them "lucky cookies".  So.  The oldest hungry puppy?  I think that she ate her weight in peppermint patties.

As I made these cookies, I decided that I would not make them again.  They were a bit of a sticky mess.  The dough was very soft and difficult to work with and shape around the candies.  Then I ate them the next day...and a couple of days later...and they just got better and better until I decided that I would definitely be making these again.  Next time, though, I will make them half the size so that they will better fit the candy inside.  

Triple Chocolate Peppermint Patty Cookies

2 3/4 sticks butter, grated and cold

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 Tablespoons half and half or cream

1 1/2 teaspoons vanilla extract

3 cups all purpose flour

1/2 cup plus 2 Tablespoons cocoa powder

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chocolate chips (semi sweet or milk)

1 cup white chocolate chips

12 peppermint patties

In a large mixing bowl, beat cold grated butter with granulated sugar and brown sugar just until creamy.  Don't overbeat.  Add the eggs, vanilla, and half and half, and beat until just incorporated.

Combine the flour, cocoa powder, baking soda, baking powder, and salt.  Add flour mixture to the creamed mixture and carefully stir until well blended.  When the dough is thoroughly mixed, stir in the chocolate chips.  Chill the dough at least one hour before shaping the cookies.

Divide the dough into 12 balls.  Split the ball in half, insert a peppermint patty into one half of the dough ball, then cover the candy with the other half, sealing the edges.  Place on a parchment lined baking sheet.  Repeat with the remaining dough and candy, keeping the cookies about 3 to 4 inches apart on the baking sheet.  Place the baking sheet back into the fridge to chill the cookies, at least one hour.

Preheat the oven to 375F.  Bake the cookies for 13 to 14 minutes or until they are semi-firm with slightly crisp edges, and are soft in the middle.  Be very careful not to overbake!   Once the cookies are done, remove from the oven and let cool completely on the pan, as they are fragile when warm.  Makes 12 very large cookies.

Enjoy!  -Cardamommy

Heath Bits Peanut Butter Cookies

Here is another fabulous peanut butter cookie recipe.  I found the recipe on the back of a bag of Heath milk chocolate toffee bits, and have been sitting on the recipe ever since.  I had never heard of peanut butter cookies with chocolate covered toffee bits before, but hey, what's not to like?  These cookies are peanut buttery with a nice toffee note to them.  They are soft and chewy, with a slight crisp at the edges and from the toffee bits.  These cookies were definitely a winner.

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 Tablespoons milk

1 Tablespoon vanilla extract

1 egg

1 1/2 cups all purpose flour

3/4 teaspoons baking soda

3/4 teaspoons salt

1 1/3 cups (8 ounce bag) chocolate covered toffee bits (Heath), divided

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

Beat the shortening, peanut butter, brown sugar, milk, and vanilla in a large bowl until well blended.  Add the egg and beat just until combined.  Combine the flour, baking soda, and salt, then gradually beat into the peanut butter mixture.  Stir in 1 cup of the toffee bits, reserving the rest for topping the cookies.

Drop the dough by heaping teaspoonfuls onto the prepared baking sheet, about 2 inches apart.  Top each unbaked cookie with reserved toffee bits.  Bake 7 to 8 minutes or until set.  Be careful not to overbake.  Cool for 2 minutes on the pan, then remove to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocolate Chip Coffee Cake

So, I had guests for several days, and had failed to thoroughly plan my dessert menu.  I know, what the heck?  I mean, it's me.  I usually plan my dinner menu around my dessert menu.  Anyhow, I failed to properly plan dessert.  So at the last minute, when I realized that I was one dessert short, I threw this together in a flash...until I ran out of powdered sugar that is.  And that is the second unbelievability.  How could I run out of powdered sugar?  But I digress.  

I needed a simple and fast dessert that required no fussing.  This delicious coffee cake consists of two chocolate streusal topped layers studded with mini chocolate chips.  A deliciously fluffy chocolate frosting is sandwiched between these light and airy layers.  This cake is thoroughly enjoyable, simple to make, yet appropriate for company.

Chocolate Chip Coffee Cake

 Topping:

1/3 cup (1 ounce) unsweetened cocoa powder

3/4 cup (3 ounces) powdered sugar

1/3 cup (2 1/2 ounces) all purpose flour

1/4 cup (2 ounces) butter, melted

1 teaspoon vanilla extract

Cake:

2 1/4 cups (9 1/2 ounces) all purpose flour

1 1/2 cups (10 1/2 ounces) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs

1 1/3 cups (10 5/8 ounces) sour cream

3/4 cup (4 1/2 ounces) semi sweet mini chocolate chips

Filling:

1/4 cup (1/2 stick, 2 ounces) butter, room temperature

1/4 cup (1 3/4 ounces) shortening

Pinch of salt

3 cups (12 ounces) powdered sugar

1/3 cup (1 ounce) unsweetened cocoa

1 teaspoon vanilla extract

3 Tablespoons (1 1/2 ounces) milk

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

For the streusal topping, stir together the cocoa powder, powdered sugar, and flour.  Using a fork, stir in the melted butter and vanilla until the mixture is evenly moistened, and is crumbly.  Set aside.

For the cake:  In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.  In the bowl of your stand mixer, combine the vanilla, salt, eggs, and sour cream.  Blend on low speed for a minute or two until combined.  Add the dry ingredients, then mix for about 3 minutes on medium speed.  Scrape down the sides and bottom of the bowl, then stir in the mini chocolate chips.

Divide the batter evenly between the prepared pans, and bake for 10 minutes.  After 10 minutes, carefully remove the cakes from the oven and sprinkle the streusal crumbs evenly over both layers.  Continue baking for about 13 more minutes, or until the top is golden brown and the edges are just pulling away from the sides of the pan.  Remove the cakes from the oven and place on a wire rack to cool for about 5 minutes.  Carefully run a knife around the edges of the cakes, then turn the layers out of their pans.  To do this, put a plate on top of the pan and flip over, then flip the cake right side up back on the cooling rack.

For the filling:  Combine the butter, shortening, and salt in the bowl of your mixer.  Sift together powdered sugar and cocoa powder to remove any lumps.  Add to the butter and shortening in the mixer, and mix at low speed.  While the mixer is running, add the vanilla extract and milk, one tablespoon at a time, until the filling comes together.  Scrape the sides and bottom of the bowl, then beat for another minute or two at high speed to make the filling fluffy and spreadable.  

To assemble:  Once both layers are completely cool, place one layer on a serving plate, spread with the filling, then place the second layer on top.  Press down slightly.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Crepe Manicotti

Before making this dish I had only ever had manicotti once, crepes twice. And they were completely separate times. And separate dishes. No connections. So into this dish went a few tablespoons of faith, a teaspoon of prayer, and a dash of luck. The result: perfection. The crepes are light and really allow the flavor of the cheeses and nutmeg to come through. When combined with the fresh salsa, you get chunks of fresh vegetables to contrast the soft cheese and crepes. I suggest preparing the crepes ahead of time because, although they're simple, they take a lot of time to make. The whole recipe is fairly easy, yet so delicious. For me it was love at first bite.
Recipe adapted from here.

Sauce:
1 Jar Fresh Spaghetti Sauce

Crepes:
4 Eggs
1/2 tsp Salt
2 C Milk
1 1/2 C All-Purpose Flour
Dash of Pepper

Filling:
3 C Ricotta Cheese
1 lb Grated Mozzarella
2 T Dried Parsley
1/4 tsp Nutmeg

For Crepes:
In a large mixing bowl combine eggs, salt, milk, and pepper. Whisk until well combined. Add flour and whisk. There will be little clumps of flour so let the batter stand for 10-15 minutes, then mix again.

Heat a 6-inch nonstick pan until hot and spray with cooking spray. Reduce heat to medium and pour about 2 T batter into the pan, tipping it to coat the pan. Cook for 30-40 seconds, until golden, then flip. Cook the other side for 20-30 seconds and remove to a plate.

For Filling:
In a large bowl mix ricotta, 1/2 the mozzarella, parsley and nutmeg. Season with salt and pepper.

Grease a 9x13 baking dish. Add a thin layer of sauce over the bottom. Place about 3 T cheese mixture on one edge of a crepe and roll up. Place in pan. Continue filling crepes until all are full. You may have two layers of crepes in your baking dish.

Cover liberally with sauce and sprinkle remaining cheese over the top. Bake at 425 for 25-25 minutes, or until sauce is bubbly. Allow to set for 5-10 min before serving.

Mahlzeit!
-Coriaunty

Fresh Spaghetti Sauce

When it comes to spaghetti sauce our family has never settled for anything less than the best. In our case, the best was always homemade sauce with ingredients fresh from the garden. As I have no garden, making and canning mass quantities of fresh spaghetti sauce isn't really an option. However, for the times when I need a little, this recipe cooks up a nice amount of flavorful, spicy, chunky sauce. Inspiration came from a tomato sauce recipe found on Cinnamon Spice & Everything Nice.

1 Large Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 15 oz Can Tomato Sauce
3/4 tsp Salt, or more to taste
1/2 tsp Pepper, or more to taste
1 tsp Basil
1 tsp Thyme
1 tsp Rosemary
1 14.5 oz Can Whole Tomatoes
1 Bay Leaf
1/4 tsp Ground Chipotle
Pinch of Sugar, in case of excess acidity
Olive Oil

In a large pan saute the onion and bell pepper 3-4 minutes in 1-2 tablespoons olive oil. Add garlic and continue cooking until fragrant. Add tomato sauce, salt, pepper, basil, thyme, and rosemary. Cook until sauce begins to bubble, then add whole tomatoes. Using a wooden spoon, break tomatoes into chunks, and continue to cook, 3-4 minutes. Add bay leaf and chipotle. Simmer for 5 minutes. Taste for salt and acidity. If too acidic then add a pinch of sugar (you really don't need much). Serve immediately, store in an air-tight container for up to a week, or fill jars and can.
Yield: About 1 Quart

Mahlzeit!
-Coriaunty

Toasted Coconut Macadamia Nut Ice Cream

I just got an ice cream maker, and I am so excited to post about ice cream all Summer long...and perhaps into the Winter.  My hungry puppy requested Fresh Pineapple Pie for dessert when my in-laws were in town, and I thought that this Toasted Coconut Macadmia Nut Ice Cream would provide the perfect "a la mode"!  


This ice cream recipe is so simple, with just 5 ingredients.  There is no cooking involved, so that cuts out a lot of time!  I actually made two batches of this ice cream, because I wanted to try a slightly lighter version and compare that to the original.  I simply substituted coconut milk (not the kind in the can, but the kind you buy in the milk section, Silk is a popular brand) for the half and half.  The lighter ice cream came out tasting not as sweet, but I think that is because it wasn't as rich and creamy tasting.  It was still delicious, however, and I (who actually prefer many light and diet products over their full fat/full sugar counterparts. Does that shock you? It might, given some of the "Holy Calorie Intake!!!" desserts you find on here.) really enjoyed it.  Immensely.  In fact, excuse me while I retire to the freezer with a spoon for another side by side comparison.


Toasted Coconut Macadamia Nut Ice Cream


1 can (15 ounces) Cream of Coconut
2 cups half and half (for the lighter version, substitute 2 cups of Coconut Milk from the milk               section at the grocery store)
1/3 cup coconut, toasted
1/3 cup chopped macadamia nuts
1 chocolate Hershey's bar, shaved


In a bowl, combine the cream of coconut and the half and half (or coconut milk), and stir well until blended.  Freeze according to your ice cream maker directions.  About five minutes before the freezing cycle is complete, add the coconut, nuts, and chocolate to the churning ice cream.  Serve immediately (ice cream will be soft), or transfer to a Tupperware container and store in the freezer until ready to use.  Makes about 1 1/2 quarts.


Enjoy!  -Cardamommy

Hot Chocolate Rice Krispies Treats

My family loves Rice Krispies Treats, as you may have noticed.  This is a new version that I came across and absolutely love. They are gooey, chocolatey, and absolutely loaded with marshmallows.  So what's not to love?  In fact, a certain member of my family (who shall remain anonymous) who claims to dislike chocolate (but eats it incredibly frequently by choice and request) said that these are the best rice krispies treats ever.  Better than original rice krispies treats.  Wow.  I don't think that you can get a much better guarantee of incredible deliciousness than that.


Hot Chocolate Rice Krispies Treats


6 cups cocoa rice krispies
1/4 cup butter
1 (10.5 ounce) bag mini marshmallows, plus 4 cups mini marshmallows, divided
6 Tablespoons hot chocolate mix


Thoroughly spray a 9x9 inch square pan with cooking spray.  Place the butter in a large microwaveable bowl, and melt in the microwave.  Add the 10.5 ounce bag of mini marshmallows and the hot chocolate mix, then stir combine.  Return to the microwave until the marshmallows are melted and the mixture is smooth.  Add the cocoa rice krispies and stir well.  Add two cups of mini marshmallows and stir until marshmallows are distributed evenly.  Pour rice krispies mixture into prepared pan.  With lightly greased hands (to prevent sticking), press the rice krispies mixture evenly into the pan.  Immediately spread the remaining two cups of mini marshmallows onto the rice krispies treats and press firmly.  Let cool before cutting into squares.  Makes 16 rice krispies treats.


Enjoy!  -Cardamommy