S'mores Chocolate Chip Cookies

I love marshmallows, but rarely put them in cookies.  The few times that I have, the marshmallows have blown up then melted into sticky goo all over the place.  Not successful marshmallow behavior in terms of cookie application.  So when I found Jet-Puffed Marshmallow Bits at the store the other day, I had to buy some.  Maybe four of them.  Do you remember the crunchy little marshmallows that come in super sugary cereals that you refuse to buy for your kids because you might as well feed them a bowl of sugar for breakfast?  The cereal that your kids actually DON'T complain about not getting, but your husband does? (So how do I know about these cereals that I don't like, buy, or eat? I'll never tell.)  These marshmallow bits are like those cereal marshmallows.  Divine.


And perfect in these cookies.  I used graham flour in one of my favorite chocolate chip cookie recipes and added a handful of these fabulous little marshmallows.  Did I mention that I have to hide these marshmallows from my husband because he will eat them all?  He'll probably sneak them onto his forced upon him healthy cereal when I'm not around.  He says he isn't a big fan of marshmallows.  Uh Huh.  Anyhow.  The cookies are delicious, you must try this recipe, the end.


S'mores Chocolate Chip Cookies


1 egg
10 Tablespoons (1 stick plus 2 Tablespoons) butter, room temperature
5 1/3 ounces brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup graham flour
1 cup all purpose flour
1/2 cup (about 4 ounces) chocolate chips
1/2 cup Jet Puffed Marshmallow Bits


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


In a large bowl, beat the egg on high speed until light in color and frothy.  Add the butter, brown sugar, granulated sugar, vanilla, baking soda, and salt.  Beat until well blended.  Slowly beat in the graham and all purpose flours.  Stir in the chocolate chips and marshmallow bits.


Drop heaping tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.  Bake in the preheated oven for about 10 minutes.  Remove from the oven and let cool on baking sheet for about 5 minutes.  Remove to cooling rack to finish cooling.  Makes about 18 cookies.


Enjoy!  -Cardamommy

Chocolate and Strawberry Cream Cheese Cake

If you are still in need of a Valentine's Day dessert for tomorrow, here is a quick and delicious solution for you!  Start with a chocolate boxed cake mix, add some strawberry cream cheese and strawberry jam, and finish it off with vanilla frosting!  Voila!  A simple and delicious dessert.  Well, there are a few more steps involved.  You have to make the cake...and fill the layers with cream cheese and jam, then frost the whole thing, but it is so worth it!  


Chocolate and Strawberry Cream Cheese Cake


Cake:

1 box dark chocolate cake mix

1 (4 serving) box instant chocolate pudding (I used sugar free-fat free)

1 cup sour cream

1 cup canola oil

4 eggs, lightly beaten

1/2 cup milk

1 1/2 cups mini chocolate chips

Filling:

1 8 ounce tub strawberry cream cheese

1/2 cup strawberry preserves

Frosting:

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

1/2 cup shortening

1 teaspoon vanilla extract

1/2 teaspoon french vanilla extract

4 cups powdered sugar

2 Tablespoons milk

Valentine's Candy Corn (for decorating)

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

For the cake, in a large bowl, combine the cake mix, chocolate pudding, sour cream, oil, eggs, and milk.  Beat together until well combined.  Stir in the chocolate chips.  Divide the batter evenly between the two prepared cake pans.  Smooth the tops.  Bake for about 25 to 30 minutes, being careful not to overbake.  When a toothpick inserted into the center of the cake comes out clean or with moist crumbs, the cake is done.  Let cool in pans for about 10 to 15 minutes, then remove cakes from pans and cool completely on a cooling rack.

For the frosting, combine the butter, shortening, vanilla extract, and french vanilla extract in the bowl of a stand mixer and beat together until well blended.  Gradually beat in the powdered sugar, a cup at a time, until it has all been added.  Add the milk and beat until the frosting is smooth an fluffy.

To assemble the cake, trim the domes off of the top of the cakes, if necessary.  Place 1 cake layer upside down on a serving plate.  Spread the cream cheese over the cake.  Spread the strawberry preserves over the cream cheese layer, leaving about a 1/2 inch border around the edge (you don't want the filling to squeeze out the sides).  Place the 2nd cake layer upside down on top of the filling.  Frost the tops and sides of the cake with the vanilla frosting.  Decorate the cake with the candy corn.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Sugar Cookie Lollipops

If you're looking for a cute, fun, unique Valentine gift, these sugar cookie lollipops are the perfect thing for you! They make perfect little treats to give to those you care about. The best part about this is the sugar cookie recipe. In fact, I think it's my new favorite. I found it here, but adjusted it slightly. This recipe is full of delicious, sweet, sugar cookie flavor rather than being bland. It's also moist and chewy, instead of turning into a shortbread-like substance. You can adjust thickness when you roll them out, depending if you like a softer or crisper cookie. All of these things are good, but not the best. So what is the best thing? The dough is SUPER easy to work with! It is the least temperamental sugar cookie dough I have ever handled. All nibbling considered, I came out with about 36 cookies, so you will have plenty to give to your friends and family.

1/2 C Butter, softened
2 C Sugar
2 Eggs
1 1/2 tsp Vanilla
2 1/2 C All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
2-3 T Milk
Sprinkles

30-40 Dowels
30-40 Sandwich Bags
Ribbon

1. In a large bowl, cream together butter and sugar until very light and fluffy. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill dough for at least one hour. Dough should be relatively stiff.

2. Preheat oven to 400 degrees F. On a floured (I use powdered sugar) surface roll out dough 1/4- 1/2 inch thick. Cut into shapes.

 3. On the back of the shapes, brush a strip of milk. Gently press a dowel slightly into the cookie.

 4. With scrap pieces of dough, cover the dowel and gently seal the edges. You may use a fork to score the edges for a better seal.

 5. Place cookies 1 inch apart on a greased cookie sheet

6. Brush lightly with milk and sprinkle

 7. Bake for 6-8 minutes until edges are just brown

8. Let cool. Cover with sandwich bags and tie a bow out of ribbon around the dowel. Enjoy and share!

Mahlzeit!
-Coriaunty

Hot Chocolate Pudding

While making home made pudding recently, it struck me that if might be fun to experiment with making hot chocolate pudding.  No, not temperature hot pudding, but hot chocolate as in a steaming mug of hot chocolate with marshmallows, but in pudding form.  I have to say that I thought the idea was a good one, and out of it came this pudding...which is not bad either.


Home made pudding is not difficult.  In fact, it is not much more difficult or time consuming than opening a box of mix and whisking it with milk.  The result, however, is noticeable and well worth the few extra steps.


Hot Chocolate Pudding


1/2 cup granulated sugar
4 Tablespoons cornstarch
4 envelopes (1 ounce each) hot chocolate mix
3 cups milk
4 egg yolks
1 Tablespoon butter
1 1/2 teaspoons vanilla
Marshmallows (optional for serving)


In a large saucepan, combine the sugar, cornstarch, and hot chocolate mix.  Whisk in the milk.  Cook and stir over medium heat until the mixture is thickened and bubbling, continue to cook for two minutes longer.  


Place the egg yolks in a small bowl.  Slowly pour about one cup of the pudding mixture into the egg yolks, whisking constantly.  Pour the egg mixture back into the saucepan, whisking constantly.  Cook and stir constantly as you bring the mixture to a boil.  Reduce heat and cook for two minutes longer.  Remove the pan from the heat and stir in the butter and vanilla.  


Pour the pudding into a bowl and cover by placing a piece of plastic wrap directly on the surface of the pudding.  Serve the pudding warm or cold, topped with marshmallows, if desired.  Makes 4 servings.


Enjoy!  -Cardamommy

Fudge Brownie Cupcakes

These cupcakes are divine.  They are rich and fudgy and delicious.  The chocolate frosting reminds me very much almost of ganache.  It is thick and rich and smooth and buttery and rich.  And rich.  I was incredibly worried that the frosting would be a fail, but to my surprise it worked out beautifully.  

If you are not in need of 3 dozen of these babies in your kitchen, you can halve or even quarter the recipe.  For the brownie batter, make the whole recipe and simply store what you don't use in the freezer (or eat them when no one is looking).  For the cupcakes, combine the cake mix and chocolate pudding in a bowl, and then use half or a quarter and store the rest for later.  Have extra vanilla frosting lying around?  Or simply don't like chocolate?  Try topping these cupcakes with vanilla frosting for a delicious flavor contrast! Original recipe found here.

Fudge Brownie Cupcakes

Brownie Dough:

1 box dark chocolate cake mix

1/4 cup butter, melted

1/3 cup sweetened condensed milk (I used fat free)

1/4 cup milk

Cupcakes:

1 box dark chocolate cake mix

1 (4 serving) box instant chocolate pudding (I used sugar free-fat free)

1 cup sour cream

1 cup canola oil

4 eggs, lightly beaten

1/2 cup milk

2 cups mini chocolate chips

Frosting:

2 1/2 sticks butter, softened

4 ounces powdered sugar

3/4 cup cocoa powder

pinch of salt

3/4 cup light corn syrup

1 teaspoon vanilla extract

8 ounces milk chocolate chips, melted and slightly cooled

For the brownie batter, stir together the cake mix, melted butter, condensed milk, and milk until completely combined.  Scoop heaping tablespoonfuls of dough and roll into balls. Place balls onto a parchment lined baking sheet and freeze for several hours or overnight.

For the cupcakes, preheat the oven to 325F.  Line 24 cupcake cups with paper liners.  In a large bowl, combine the cake mix, chocolate pudding, sour cream, oil, eggs, and milk.  Beat together until well combined.  Stir in the chocolate chips.  Drop the batter into the lined cupcake cups, filling each cup about 2/3 full.  Press a frozen brownie dough ball into the cupcake batter in each cup.  Bake for about 22 to 25 minutes, being careful not to overbake.  Let cool in pans for about 5 to 10 minutes, then remove cupcakes from pans and cool completely on a cooling rack.

For the frosting, place the butter, powdered sugar, cocoa powder, and pinch of salt in a food processor and process until smooth.  Scrape down the sides of the bowl, then add the corn syrup and vanilla and process again until combined.  Again, scrape down the sides of the bowl, then add the melted chocolate and process until smooth.  Spread the frosting on top of the cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

Pumpkin Cornbread

This has to be one of my favorite pumpkin recipes.  As it turns out, it also happens to be one of my favorite cornbread recipes.  Sounds weird?  I know.  I totally hesitated at first, but I am so glad that I tried it out!  You will be too.  I guarantee.


This cornbread has a definite pumpkin flavor.  It is warm, and dense, and absolutely delicious.  I have been known to eat way more than one serving of this cornbread.  Have leftovers?  (Unlikely...)  Pop a slice in the toaster and slather it spread a little butter on it.  Or eat a slice cold!  This cornbread is definitely not dry, and will definitely not be around for very long!


Pumpkin Cornbread


1 1/3 cups all purpose flour
1 cup cornmeal
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 can (15 ounces) pumpkin puree (I use home made puree)
2 eggs
1/2 cup milk
4 Tablespoons butter, melted


Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.


Combine the flour, cornmeal, sugar, baking powder, cinnamon, and salt in a bowl.  Whisk until blended.  In a separate bowl, whisk together the pumpkin, eggs, milk, and butter.  Pour the wet ingredients into the dry ingredients and mix until just combined, and no streaks of flour remain.  


Pour into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool in the pan for about 10 to 15 minutes, then remove from the pan and cool completely on a wire rack.  Makes 1 9x5 inch loaf.


Enjoy!  -Cardamommy

Cheeseburger Macaroni

This quick and delicious dinner dish has quickly risen to the top of the favorites list at my house.  I have actually lost count of the number of times I have made this recently.  My hungry puppies will inhale this dinner.  I occasionally have to remind them to chew.  


The style of this recipe actually reminds me of something that you would find in a box and add a pound of ground beef and some water.  This, however, is completely home made and delicious!  You can adjust the spice to your taste.  I like to add chipotle chili powder.  Be careful with the salt, however, as not much extra is needed.  Ground beef and tomatoes with pasta with a luscious cheese sauce stirred in...this will undoubtedly become a weeknight staple in your house too.  Original recipe found here.


Cheeseburger Macaroni
1 pound ground beef
1 package (1.25 ounces) taco seasoning
1 can (14.5 ounces) diced tomatoes (with or without green chilies)
1 1/4 cups beef broth
1 cup elbow macaroni noodles


Cheese Sauce:
2 Tablespoons butter
3 Tablespoons flour
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese, or cubed velveeta
salt and pepper to taste


In a large saucepan, brown and drain the ground beef.  Stir in the taco seasoning, diced tomatoes, beef broth, and macaroni.  Bring to a boil, then reduce heat to low and cover the pan.  Simmer for about 14 minutes or until the macaroni is tender.


While the macaroni is cooking, melt the butter in a small saucepan.  Whisk in the flour until smooth.  Slowly add the milk, whisking constantly to prevent lumps, and bring mixture to a boil.  Remove from the heat and add the cheese. Whisk until completely melted and smooth.  Add salt and pepper to taste.  


When the macaroni mixture is done cooking, pour in the cheese sauce and stir to combine.  Makes about 4 servings.


Enjoy!  -Cardamommy