Buckeye Bark

I think I like this preparation better than traditional buck eyes, mainly because of its ease.  This is so much easier than rolling buckeyes in chocolate!  The results are equally delicious, perhaps more so.

Follow my recipe for buckeye filling.  Heat 12 oz of bittersweet chocolate, then spread on parchment within a 9 x 13" pan.  Freeze until hard.  Spread buckeye filling over this.  Then take another 12 oz of chocolate that you have heated and spread on top.  Chill until firm.  Cut into rectangles or triangles.

Salted Caramel Brownie Cookies

I whipped these up for a work party.  I saw them on Pinterest and just had to make them!  Even with making your own caramel, they are very easy to do.  They also look impressive, especially if you pipe the filling onto the cookie!


Brownie Cookies with Salted Caramel Creme Filling
Ingredients:

Brownie Cookie (adapted from Donna Hay), via Bakers Royale

12 oz. chocolate, chopped
3 tablespoons butter
2 eggs
⅔ cup sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder

Homemade Caramel

1/2 cup sugar
1 tablespoons light corn syrup
1/4 cup heavy cream
1/2 teaspoon fleur de sel
2 tablespoons sour cream


Salted Caramel Creme Filling
1 cup butter
2 cups confectioner sugar
1/4 teaspoon salted
1/4 cup caramel (Make sure caramel is cooled if making homemade)

Instructions:
To make brownie cookies:

Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To Make Caramel:

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
When the caramel mixture has reached 320 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.


To make caramel creme filling:
Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Assembly:
Place filling into a bag fitted with a 1M tip.  Pipe in a swirl on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

Raw Brownies

I must begrudgingly admit that I like these brownies.  I must warn you that to call them brownies is a loose interpretation of the term.  They are not cooked.  They have no sugar, per se.  They have no flour.

Yet this is why you will love them.  Kids want a brownie before dinner?? Sure!  Cooking for a Vegan?  No problem.

Cooking for Gale Gand?  Uh, not so much.  But they satisfy the chocolate urge in a healthy way.

Raw Brownies
Adapted from A Couple Cooks


Ingredients
1 cup raw walnuts (unsalted)
1/2 cup cocoa powder
1/8 teaspoon kosher
1 1/4 cups Medjool dates (about 12)
1/4 cup raw almonds (unsalted)

Directions:
Remove the pits from the dates. If the 1/4 cup almonds are not already chopped, place them in a bag and hit them with the back of a spoon or a mallet to break them into pieces.

In the bowl of a food processor, place 1 cup walnuts. Process on high until the nuts are finely ground.

Add 1/2 cup cocoa powder and 1/8 teaspoon kosher or sea salt. Pulse to combine.

Turn on the food processor. As the processor is running, add the dates one at a time. Once all the dates have been added, the mixture should be crumbly but easily formable (it may form into a ball depending on how long you process it). Throw in the almonds and pulse a couple times to combine (if a ball has formed, you can also mix in the almonds in a bowl).

Form the brownies: Line a small square dish with wax paper and press into the desired thickness (don’t worry if it does not fill the entire pan; the brownies are easy to shape). Alternatively, press the brownies into a mini-muffin tin or other mold. Place in the refrigerator or freezer for 5 to 10 minutes to firm up; they can easily be cut when cold.

Buckeyes

I had these first when I was at my MIL's.  They were so delicious!! Her recipe did not have cream cheese or graham crackers, and I really think they are essential to the success of this recipe.  It keeps these "peanut butter balls" from being overly sweet, and makes them slightly less awful for you.

Slightly.



Buckeyes
adapted from Baked Explorations


Ingredients
1/4 cup (2 oz) cream cheese, softened
1 1/2 cups (18 oz) peanut butter
1 cup (5 oz) graham cracker crumbs (about 14 graham crackers)
3 cups (13 oz) confectioners’ sugar
10 Tb (1 1/4 stick) unsalted butter, melted & cooled
12 oz good quality dark chocolate (60-72%), coarsely chopped


VARIATION: ADD 3/4 CUP CRUSHED PRETZELS FOR CHUBBY HUBBY VARIATION

     In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10-20 seconds. Add the confectioners’ sugar and butter. Beat at low speed for 30-60 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again.

Set the peanut butter filling aside while you melt the chocolate.

In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to barely warm, while you shape the peanut butter centers.

Line a sheet pan with parchment or wax paper. Scoop out slightly more than 1 tablespoon’s worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet pan and repeat the process until all the filling has been shaped.

One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered.

 Refrigerate the entire sheet pan for about 30 minutes to set the chocolate before serving. Buckeyes will keep well for at least 3 days in the refrigerator, tightly covered.  Once set, they can be placed in tupperware haphazardly.

Homemade Nutter Butters

Yup.  You heard me.  Homemade nutter butters.  It just struck me that filling the oreos with this filling would be quite the treat, but these babies are perfect just as they are.

They are fresh, and soft, and utterly representative of everything you love about the commercial version.  But made by you.



Peanut Butter Oatmeal Sandwich Cookies
Adapted from Annie's Eats

Ingredients:
For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats

For the filling:
4 1/2 tbsp. unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 1/2 cup confectioners’ sugar, sifted
4 1/2 tbsp. heavy cream

To make the cookies, preheat the oven to 350˚ F.

Line a baking sheet with parchment paper or a silicone baking mat.  In a small bowl, combine the flour, baking soda, baking powder, and salt.  Stir together with a fork to blend.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the egg and vanilla extract.  Add the dry ingredients and mix on low speed just until incorporated.  Stir in the oats until evenly blended.

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart.  Bake about 10 minutes, rotating the sheet halfway through baking.  The cookies will be light golden brown and slightly puffed.  Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.  Repeat with the remaining dough.

To make the filling, combine the butter, peanut butter, confectioners’ sugar in the bowl of an electric mixer.  Cream together until well combined.  Mix in the heavy cream until smooth and fluffy.  Use a pastry bag fitted with a plain round tip to pipe a blob or swirl of filling onto the flat side of half of the cookies.  Sandwich together with the remaining cookies and press down so that the filling reaches the edges.

Eat.

Homemade Oreos

I am in awe that I can make these.  The black cocoa really adds to the recipe- you can find it at King Arthur flour.  I made these with oatmeal cream pies, and homemade nutter butters.  I mean, what else would they go with?
The cream "stuff" is spot on.  Spot on.  I doubled the amount for my taste.  Do not omit the shortening. It's trans fat free now, and critical to the flavor.  This was the recipe that made me realize....I love shortening.  And so do you if you love oreo stuff!

Homemade Oreos
Adapted from Smitten Kitchen


For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa or Black Cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/2 cup (1 stick) room-temperature, unsalted butter
1/2 cup vegetable shortening
4 cups sifted confectioners’ sugar
4 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.  On low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Eat.

Magic in the Middles

The combination of peanut butter and chocolate is timeless.  These have to be among the absolute best cookies I have ever had.  The texture of the peanut butter inside is still like a little peanut butter mousse inside the chocolate.  So worth it.

Magic in the Middles

Adapted from King Arthur flour

Chocolate Dough

1 1/2 cups (177gm) King Arthur Unbleached All-Purpose Flour

1/2 cup (43gm) cocoa powder, unsweetened baking cocoa or Dutch-process cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (99gm) granulated sugar 

1/2 cup (106gm) brown sugar

113g (1 stick) unsalted butter, softened

1/4 cup (67gm) smooth peanut butter

1 teaspoon vanilla extract

1 large egg

peanut butter filling

3/4 cup (202gm) peanut butter, crunchy or smooth, your choice

3/4 cup (85gm) confectioners' sugar

 Preheat the oven to 375°F. Line with parchment two baking sheets.

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.

In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then

stir in the dry ingredients, blending well.

To make the filling:

 In a small bowl, stir together the peanut butter and confectioner's sugar until smooth.

With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

Bring the cookie dough up and over the filling, pressing the edges together cover the center;

Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.

Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.

 Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Chocolate Roll Out cookies with Chocolate Royal Icing

This is now my favorite chocolate cookie recipe.  No disrespect to Smitten Kitchen, but Georganne's recipe is so much easier to work with, and just as delicious, if not more so.  They keep their shape beautifully, in part because the shortening does not melt like butter does.  I love to sub 1/2 black cocoa and use hershey's special dark- that's what makes them so black!  They are really good paired with Chocolate Royal Icing

Chocolate Roll Out Cookies
Adapted from LilaLoa


1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar (11 1/2 oz or 325 gm)
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa (2 3/4 oz or 80 gm)
3 cups flour (15 oz or 425 gm)

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour.  Roll out between 2 sheets of waxed paper. Roll out to 3/8" thick.  Bake at 375 F for 6 1/2 minutes. Let cool on pan for 10 minutes.  Do not overbake!!!!!

Chocolate Royal Icing
Adapted from Sweet Sugarbelle


2 lbs confectioner’s sugar
1/2 cup cocoa powder (Hershey’s Special Dark)
1/2 cup meringue powder
1 Tbsp vanilla
3/4 cup+2 Tbsp warm water

Add dry ingredients to the bowl and mix lightly before adding the liquid. Mix half the water with the flavoring and add to the dry ingredients and mix on low adding the remaining liquid little by little until the mixture reaches the consistency of honey. At this point, turn the mixer to high and whip for approximately two minutes until the icing is light and fluffy like meringue.

Rosemary Gingersnaps

Don't be a skeptic.  I positively crave these cookies.  The aroma of the rosemary and ginger is really something else.  Plus, with the addition of candied ginger, these cookies have zing.  Zing.  So if you're faint of heart, stay away from that.  I also added ground white pepper, which adds to the zip.

You can also use ground black pepper, but I like the white pepper.  I got this recipe from a cookie swap, and that alone made the night worth it!

Rosemary Gingersnaps

1 cup granulated sugar (110 gm)
1/2 cup firmly pack light brown sugar (100 gm)
2 sticks unsalted butter
1 large egg
1/3 cup molasses
2 tsp ground ginger
2 Tablespoons candied ginger
1 tsp cinnamon
2 tablespoons chopped fresh rosemary
2 teaspoons baking soda
1/2 tsp salt
1/4 teaspoon ground white pepper
2 1/2 cups flour (280 gm)

Preheat oven to 325 F.

Combine sugars and butter in a stand mixer and cream for 2 minutes.  Add and beat in the egg, then molasses.  Add in the gingers, cinnamon, baking soda, salt, pepper, and flour.  Beat on slow til combined, then add rosemary and combine.  Roll into one inch balls and bake on parchment lined sheets for 10 minutes.  Cool on sheet for 5-10 minutes then transfer to a plate.  Do not overbake!!!

World Peace Cookies

Can you ever have too many chocolate cookie recipes?  Probably not.  These cookies have no egg in them, so if it weren't for the butter, they'd be almost vegan.  They are sables, so they have that almost sandy texture.  They are called WPC because supposedly eating them would prevent war.  Pretty bold claim for a cookie.  I can't say it's not possible...

World Peace Cookies
adapted from Dorie Greenspan


1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch) or mini chips, extra dark

METRIC MEASUREMENTS:


175 grams all-purpose flour
30 grams unsweetened cocoa powder
1/2 teaspoon baking soda
150 grams unsalted butter
180 grams light brown sugar
50 grams sugar
1/2 teaspoon  fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
150 grams bittersweet chocolate, mini chips


Whisk flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours.

DO AHEAD: Can be made 3 days ahead. Keep chilled.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool.

Chocolate Chip Cut Out Cookies

I am so happy to have mastered this recipe.  I originally made the sugarbelle recipe, but honestly, it drove me crazy.  There was no definite word on how much flour to use, so whenever I made it the potential was there, but it was too dry. Too hard to roll.  

That's the reason why I like baking- you can find recipes that are reliable, and when you weigh your ingredients, they never come out wrong.   Sadly, I just don't have the "feel" that experienced cookiers do to know when to lay off the flour, so I have no doubt it was my failure, not Sugarbelle's.  But I had to do something to the sugarbelle recipe to make it foolproof for me.

LilaLoa's chocolate cookie recipe is amazing, and last night before bed it hit me- just adapt that one into chocolate chip!  So today, I did, and it was perfect.  Perfect.  

Chocolate Chip Cut Out Cookies

A suppers at sunset original, inspired by Sugarbelle and LilaLoa

2 sticks unsalted butter

1/4 cup vegetable shortening

3/4 cup light brown sugar (162 gm, 5 3/4 oz)

3/4 cup sugar (163 gm, 5 3/4 oz)

2 eggs

1 tsp salt

seeds from 1 vanilla bean

2 tsp vanilla extract

3/4 tsp baking powder

3 2/3 cups to 4 1/4 cups all purpose flour (505 gm if refrigerating, 575gm if using immediately)

2 cups (12 oz, 1 package) mini semisweet chocolate chips.

Cream together butter, shortening, and the sugars.  Add eggs, vanilla, vanilla bean seeds, and beat to combine.   Add flour and baking powder, beat to combine.   If you are going to refrigerate and use another day, use the lower amount of flour.  Stir in chips.  Do not beat in chips- as you cut these, you will get fragments of chip in the dough with re-rolling, so having them intact is a good thing.  

Heat oven to 375 F.   Roll 3/8" thick and cut as desired.  Because of the chips, small pieces to decoration are tough to get out intact (my T Rex cutter was a no go.)  But otherwise, there's no spreading.  Bake for 6/12 minutes, and remove from oven and let them cool on the sheet.  Do not overbake.  Top with chocolate royal icing.  

Chocolate Frosted Cupcake Tops

This platter is what happens when you make 3 different batches of cookies to bring to work in one day.  You serve christmas cookies on a starfish platter.

No matter, one bite of this ganache frosting and no one will notice!  They are a very cakey cookie, and true to their name.  The icing seals in the freshness, so no concern that they won't be yummy on day 2.  They passed the toddler test with flying colors.

Chocolate Frosted Cupcake Tops
Adapted from Annie's Eats

Ingredients:

For the cupcake tops:
1¾ cups all-purpose flour
2 tbsp. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. salt
½ tsp. espresso powder
2 oz. unsweetened chocolate, finely chopped
8 tbsp. unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
¾ cup buttermilk

For the frosting:
2 cups bittersweet chocolate chips
2/3 cup plus 2 tbsp. sour cream
2 cup confectioners’ sugar, sifted

Directions:
Preheat the oven to 375˚ F.  Line baking sheets with parchment paper.  In a medium bowl, whisk the flour, cocoa powder, baking soda, salt and espresso powder.  Place the chopped chocolate in a heatproof bowl and melt over a pot of simmering water (or briefly in the microwave) until smooth.  Set aside and let cool until just barely warm.

In the bowl of an electric mixer, combine the butter and sugar and beat on medium until light and fluffy, about 2 minutes.  Beat in the egg.  Beat in the vanilla.  Beat in the melted chocolate until smooth.  With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated.  Add in the buttermilk and mix just until smooth.  Mix in the remaining dry ingredients.

Drop the dough in spoonfuls onto the prepared baking sheets- your tablespoon cookie scoop is good for this- spacing each about 2 inches apart.  Bake 8-10 minutes, rotating the pans halfway through baking, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely before frosting.

To make the frosting, place the chocolate chips in a heatproof bowl.  Melt over a pan of simmering water or in the microwave in short intervals, stirring until smooth.  Stir in the sour cream.  Whisk in the confectioners’ sugar until the mixture is smooth and glossy.   Frost cookies as desired and decorate with sprinkles (if you like).

Andes Candies Mint Cookies

These are my sister in law and father in law's favorite cookies I make.  I usually make these with chopped andes candies in thirds, but this time I used to pre chopped Andes' bits.  I really prefer the huge chunks, and I won't be buying the bits again.

That being said, the whole cookie gets this nice minty flavor throughout regardless of how you do the bits.  It's a favorite cookie for everybody! I'm probably in the doghouse that I didn't mail any off this year!

Andes Candies Chip Cookies,
adapted a good bit from the new York times 2008 and me


2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons  vanilla extract plus 1 vanilla bean pod's worth of seeds
1 1/4 pounds chopped Andes Candies (in thirds)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop andes candies in and incorporate them with a spatula without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop  3 1/2-ounce mounds of dough (the size of generous golf balls- I used my muffin scoop) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with fleur de sel and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Yield: 1 1/2 dozen 5-inch cookies.

Mississippi Mud

post updated on 9.28.2012 to put a new picture and to add link for homemade marshmallow topping.


OK, so I have requested this recipe a number of times from someone, to no avail.  So she forced me into it. I had to recreate it.

Better than hers.

Sometimes the gloves gotta come off.  Enter this "cake."

The cake is well hydrated (ahem, ahem, L, you better let me know I'm doing this for some reason....), and the pecans are a great twist.  I can't really say where this recipe came from, I made it based on recipes from all over the web, taking some from all.  But credit is probably due here, here, and here.

For some reason all these recipes use marshmallow creme, which results in a huge mess and displaced fluff.  I have adapted the recipe to let the cake melt actual marshmallows, which will then firm up.  To make homemade marshmallows is actually easy, quick, and noticeably yummier.

Ingredients

2 sticks butter
2 cups sugar
1/3 cup special dark cocoa
4 eggs
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 cup crushed pecans (or hazelnuts!!)

Cream together butter, sugar, and cocoa.  Add 4 eggs and beat.  Whisk together flour, salt, baking powder, and add to wet batter.  Stir in crushed pecans.

Pour into a 13 x 9 pan, and bake at 350 degree for 30 minutes.  While cake is hot, sprinkle 10 oz of mini marshmallows over the cake.  They will melt in a gooey layer.  If using homemade marshmallows,  spread on cake after whipped and thickened.   Let cool thoroughly.  Once cool, ice.

Fudge Icing
1/2 cup butter
1/3 cup special dark cocoa powder
1 lb powdered sugar
1/4 cup evaporated milk
1 tsp vanilla

Stir together and frost the marshmallow topped cake.  Slice like brownies but in thin slivers.  Chill is desired.  

Chocolate Peanut Butter Cup Cookies

Do not overbake.  Do not overbake.  Repeat these words over and over again.  If you remember this, your cookies will be amazing.  It makes such a huge difference.  You should let these stay on the cookie sheets for 10 minutes to firm up, but otherwise, they will be fantastic and everyone will be thoroughly impressed.

Chocolate Peanut Butter Cup Cookies
adapted from Annie's Eats and King Arthur Flour


1½ cups plus 2 tbsp. (6 1/4 oz)  all-purpose flour
6 tbsp. (1 5/8 oz) special dark cocoa
½ tsp. baking soda
1 tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. creamy peanut butter
½ cup sugar (99 gm)
½ cup brown sugar (106 gm)
1 large egg
1 tsp. vanilla extract
2 tbsp. water
2 cups coarsely chopped peanut butter cups, (cooled or frozen)

Directions:
Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.  In the bowl of an electric mixer, combine the butter, peanut butter, and sugars.  Beat on medium-high speed until light and fluffy, 1-2 minutes.  Add in the egg, vanilla extract, and water.  Blend until smooth.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Add in 2 cups of the chopped peanut butter cups and fold in with a spatula.

Use a large dough scoop to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart.  Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls.  Bake 12 minutes, rotating the pans halfway through baking. Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.

Gingersnaps

My grandfather was not exactly a warm fuzzy guy, like few men of his generation were.  I remember 3 things clearly about him besides his gruff tone: his love of seven and seven's, andes candies, and gingersnaps.  The warmest moment in my memory is when I made him gingersnaps.  He was thrilled, and they were delicious!

These are equally good.  I whipped up these babies to crumble them into the bottom of pumpkin pie, and to save them for the upcoming santa plate!

Gingersnaps
Adapted from David Leibovitz Ready for Dessert


ingredients
3 cups (15 oz)  all purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 t g cinnamon
2 tsp ground ginger
1 1/2 tsp ground white pepper
1/2 tsp ground cloves
2 sticks unsalted butter, room temperature
1 1/4 cup sugar
1/4 molasses
1 tsp vanilla extract
2 eggs, room temp
granulated sugar, for coating the cookies

In a medium bowl, combine flour through ground cloves and whisk until mixed well.

In a stand mixer, or in a large bowl using an electric mixer, combine butter and sugar, mixing on medium until smooth. mix in molasses and vanilla, then add eggs one at a time, until thoroughly incorporated. add flour mixture and mix until completed combined.

divide the dough tablespoon scoop sized pieces, roll in sugar, chill.

preheat oven to 350 F.   Place the other side down on a parchment or silpat-lined baking sheet. Bake for ~9-10 minutes.  Remove, let cool for a few minutes, and transfer to wire rack to cool completely.

Pumpkin Butterscotch Blondies

These "blondies" were so good.  You might be tempted to omit the white chocolate chips, but they are a great contrast.  The kids absolutely loved them, of course.  They are a great seasonal treat.

Pumpkin Butterscotch Blondies
Adapted from Smells Like Home


Ingredients:

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
16 tbsp. unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 1/2 cups butterscotch chips

Instructions:

Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.
Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.

Governor Bars

These are almost too rich.  Next time I make them I would do all chocolate chips, no butterscotch, but that's just my lack of adoration of butterscotch- they are perfectly good as written.  They are a nice change from traditional "toasted rice cereal" bars.  The kids loved them!

Governor Bars
Adapted from Pennies on a Platter

6 cups Kellogg’s Rice Krispies (or generic brand)
1 cup peanut butter
1 cup honey
1 cup sugar
12 ounce bag semi-sweet chocolate chips
12 oz bag butterscotch chips
1 tsp light corn syrup

Place Rice Krispies and peanut butter in a large mixing bowl.  Do not mix together yet; set aside.

Heat the honey and sugar in a medium sauce pan until it is just boiling.  Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter.  Mix with a wooden spoon until combined.  Lightly press the mixture into a greased 13- x 9- inch pan.

Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Add 1 teaspoon corn syrup.  Stir until melted and smooth.  Spread evenly on top of the Rice Krispies.  Let cool until hardened before slicing into bars.

Chocolate Oatmeal Cookies

My husband waxes poetic about these cookies.  For years I wondered about what these mysterious "chocolate oatmeal" cookies were, made by his grandmother, and I lamented the loss of this secret family heirloom recipe.  At some point he mentioned they were no bake.  At this point I realized I had made these exact cookies in home ec class circa 1987.  Well, that was a happy, if somewhat anticlimactic moment.

I want the Baked boys to take these on and "style 'em up some, merchandise 'em up with some shoes" (movie- anyone?  anyone? SJP in SATC the movie).  I have to say my attempt to do this with espresso powder was worthless, so I omitted it from this recipe.  There are tasty and quick, just the thing to make the kids think you are magic.

Chocolate Oatmeal Cookies
Adapted from Food Network


Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter,  and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper or parchment, drop mixture by the teaspoonfuls, until cooled and hardened.

Soft and Chewy Sugar cookies

These cookies are a happy medium. Not too much hassle when compared to decorating with royal icing, but enough to show someone you think they are special enough to make a fuss over.  They are quite possibly the most sugar laden creations I have ever eaten.  The frosting is pretty much like eating the stuffing of an oreo cookie.

By that description, I mean to say, it's good.  Way better than any buttercream, so don't give me that I don't eating shortening crap.   It no longer has trans fat, so just enjoy it.  Besides, once you taste this filling, you'll realize your beloved oreos are all shortening in their "Stuff!"  

The cookies will spread too  much if you sub butter.  Next time I might add just a little lemon zest, but they are delicious as they are.  I know this, because my son (3years old) kept saying "Those look dee-LISH-us" all morning!  Until he finally got to eat some up...

Soft Sugar Cookies
Adapted from University of Cookie



2/3 cup shortening
2/3 cup room temp unsalted butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla (or vanilla bean paste)= consider also the zest of 1/2 a lemon
2 teaspoons baking powder
1 1/4 teaspoon salt
3 1/3 cups AP flour (16.6 oz)

Preheat to 350°F.
Cream butter, shortening and sugar together until light and fluffy.
On medium speed combine the eggs and vanilla until mixed well, and lemon zest, if adding.
Over low speed add baking powder, salt and flour and mix until it comes together.
Roll into "walnut sized" balls or standard cookie scoop size, placing about 2 inches apart on parchment lined baking sheet.
The dough will be sticky.
Bake 8 - 10 minutes until cookie is set but not brown.  I am a fan of underbaking.
When cookies are done let them cool on baking sheet for 2-3 minutes and remove to a wire cooling rack.

While cookies are cooling make your frosting-

1/2 cup shortening
4 1/2 cups powdered sugar
1/4 cups + 2 Tbsp milk
1 t. vanilla

Cream your shortening and powdered sugar together until smooth, slowly add your milk and vanilla.
Mix until smooth.
Color your frosting if you wish and spread on top of your cookies.  Wait until they or cool or the tops may tear.  Add sprinkles or disco dust.