Peppermint Hot Cocoa Cookies

Peppermint Hot Cocoa Cookies

1 cup unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup water
1 cup peppermint baking chips
1 1/2 cups milk chocolate chips
1 tablespoon oil
1 cup mini marshmallows

Heat oven to 350 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and vanilla until creamy and smooth.  Beat in eggs until well combined.  In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  Beat in the dry ingredients, on low speed, along with water, until just combined.  Stir in baking chips until just combined.  Chill dough for 1 hour, or until cold.

Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 10-12 minutes, or until crisp.  Cool 2 minutes before transferring to wire racks to cool.

In a medium microwave-safe bowl, melt together milk chocolate chips and oil in the microwave for 1-2 minutes, stirring every 30 seconds until melted and smooth.

Dip or pipe melted chocolate onto halves of cookies.  Push marshmallows into melted chocolate and allow to dry.

Makes 3 dozen cookies

Sweet Potato Cake with Marshmallow Whipped Cream

Sweet Potato Cake with Marshmallow Whipped Cream
Ingredients:

• 1/2 cup unsalted butter
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 cup mashed sweet potato
• 3/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup plain Greek yogurt

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
Heat oven to 350 degrees F.  Coat a 9 or 10-inch round cake pan with cooking spray.

Melt the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove from heat and pour into a large mixing bowl.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and clove.  Add sweet potato, brown sugar, maple syrup and vanilla to bowl with butter; using a mixer on medium speed, beat together ingredients until nice and creamy.  Beat in eggs, one at a time, until well incorporated.  Reduce mixer to low and beat in dry ingredients and yogurt until just combined.  Spread batter into prepared pan.  Bake 25-30 minutes, or until light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  Decorate cake with whipped cream.

Makes about 10 servings

Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

 Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

Ingredients:

• 2 1/4 cups Biscoff cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 (12 oz) can evaporated milk

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
 Heat oven to 350 degrees F.

In a large bowl, stir together cookie crumbs and melted butter until well combined; press into a pie dish.  Bake 10 minutes or until slightly crisp.

Increase oven to temperature to 425 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined - about 2 minutes.  Beat in milk until well combined.  Pour filling onto crust.  Bake 15 minutes.  Reduce heat to 350 degrees F and bake an additional 50 minutes, or until set.  Cover outer crust edges with foil if they get too brown.  Cool pie on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  

Makes 9 servings

S’mores Chocolate Cake

 S'mores Chocolate Cake
 Ingredients:
1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup oil
2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup hot milk
1 cup water

Milk Chocolate Frosting
1 cup milk
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4 cup unsalted butter, softened
1 cup milk chocolate chips, melted
Marshmallows (Large or small)
Broken graham cracker pieces (I used cinnamon-sugar)
Broken milk chocolate bar (optional)

Instructions:
Heat oven to 350 degrees F.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large bowl, using a mixer on medium speed, beat together butter, oil, sugar and vanilla until creamy.  Beat in eggs until well combined - about 1-2 minutes.  Combine milk and water.  Reduce mixer speed to low, and gradually beat in flour mixture, alternating with milk mixture, until just combined.

Divide batter into two 9-inch greased baking pans.  Bake 25-30 minutes (Possibly 35. Mine took about 25, but it seems to run hot).  Cool 12 minutes before inverting cakes onto cooling racks.

To make the milk chocolate frosting, whisk together milk, sugar, flour and cocoa powder in a small saucepan over medium heat.  Cook and whisk until mixture starts to bubble and thicken like pudding.  Transfer mixture to a small bowl and refrigerate until room temperature.

In a large mixing bowl, using a mixer on medium speed, beat butter until creamy.  Beat in pudding mixture until creamy and incorporated.  Beat in melted milk chocolate until well combined and smooth.  Frost cake.  If mixture is too runny, refrigerate for a while before frosting cake.

Torch the mallows and top the cake with them, along with graham cracker and milk chocolate pieces.
*My broiler sucks so I torched the mallows using a gas flame.

Makes 10 servings

Nutella S'mores Pie

 

Nutella S'mores Pie
Ingredients:
1 graham cracker pie crust
1 cup hot whole milk
3 tablespoons melted butter
2 large eggs
1/4 teaspoon salt
1/3 cup granulated sugar
2 tablespoons all purpose flour
1 jar marshmallow cream
1/2 cup Nutella
1 oz. coarsely chopped semi-sweet chocolate

Directions:
Heat oven to 350 degrees F.  Place pie crust on a cookie sheet.

In a large bowl, whisk together milk, butter, eggs, salt and sugar until well combined.  Whisk in flour until combined.  Whisk in marshmallow cream until combined.  Whisk in Nutella until partially combined.  Place mixture into pie crust.  Bake 20 minutes.  Sprinkle with chocolate.  Bake an additional 10 minutes or until no longer wobbly, and golden brown.

Makes 9 servings

S'mores Blondies

S'mores Blondies

1/2 cup unsalted butter
1 cup brown sugar
1/2 cup Crunchy Biscoff
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 sleeve graham crackers, finely ground
1 cup all purpose flour
1 1/2 cups mini marshmallows
3/4 cup milk chocolate chips

Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with cooking spray.
Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden brown.

Pour butter into a large mixing bowl. Mix in brown sugar, using a mixer on medium speed, until well combined - about 1 minute. Beat in Biscoff, eggs, vanilla, baking soda and salt until well combined and doubled in volume - about 3 minutes. Reduce mixer speed to low and beat in graham cracker and flour until just combined. Stir in 1 cup marshmallows and chocolate chips until combined. Spread batter into prepared pan; gently press additional 1/2 cup marshmallows into blondies. Sprinkle some additional chocolate chips or chopped milk chocolate on top.

Bake 30-35 minutes, or until golden brown, blondies pull away from edges of pan, and a toothpick inserted comes out with moist crumbs attached.

Makes 16 small blondies

S'mores Sticky Buns

 






S'mores Sticky Buns

2/3 cup lukewarm milk (not hot)
1 tablespoon granulated sugar + 2/3 cup, divided use
2 teaspoons active dry yeast
2 large egg yolks
8 tablespoons unsalted butter, softened, divided use
1/2 teaspoon salt
3 cups bread flour
1 cup coarsely crushed graham crackers
2/3 cup finely chopped milk chocolate, divided use
1/2 a jar marshmallow cream

To make the dough, in the bowl of a stand mixer, using the dough hook, mix together warm milk, 1 tablespoon sugar, and yeast until combined; allow to sit 10 minutes or until bubbles form. On medium speed, mix in remaining 2/3 cup sugar, egg yolks, 4 tablespoons butter, and salt until combined. On low speed, mix in flour until combined. Increase mixer speed to medium and mix for 8 minutes or until smooth and elastic.

Place in a greased mixing bowl, cover with plastic wrap, and allow to rise in a warm area for 2 hours or until doubled in bulk.

Place graham cracker crumbs and 1/3 cup chocolate in the bottom of a 9-inch cake pan.

To make the filling, in a medium bowl, stir together remaining softened 1/4 cup butter and marshmallow cream until combined.

On a floured surface, roll dough into a rectangle, using a rolling pin, until it reaches a 1/8-inch thickness; spread buttery-marshmallow cream over dough; sprinkle remaining 1/3 cup milk chocolate on top. Roll dough up jelly roll style. Cut log into 8 equal pieces and place pieces in cake pan; cover and allow to rise for 30 minutes, in a warm area, until doubled in bulk.

Heat oven to 350 degrees F.

Bake 20 minutes or until golden brown and well risen. Turn pans upside down and release sticky buns on wire racks to cool.

Makes 8 sticky buns

Oreo Birthday Cupcakes

Oreo Birthday Cupcakes

2 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large egg yolks
1 cup granulated sugar
1 cup water
1/3 cup oil
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
4 Birthday Cake Oreos, finely chopped

Frosting
1/2 cup unsalted butter, softened
1 cup marshmallow cream
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup sprinkles + additional for garnish
9 Birthday Cake Oreos, halved

Heat oven to 350 degrees F.  Line 18 muffin cups with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; whisk to combine.

In a large mixing bowl, using a mixer on medium speed, beat together egg yolks, granulated sugar, water, oil and vanilla until well combined and foamy - about 2-3 minutes.  Beat in melted chocolate and dry ingredients until just combined.  Stir in Oreo crumbs until combined.  Divide batter into muffin cups. 
Drop oven temperature to 300 degrees F.  Bake cupcakes 17-20 minutes or until well risen and a toothpick inserted into cake comes out with moist crumbs attached.  Do not overbake!  Cool 5 minutes.  Place pans in freezer and cool cakes completely.

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and marshmallow cream until creamy - about 1 minute.  Beat in confectioners' sugar, milk and vanilla until well combined - about 2 minutes.  Beat in 1/4 cup sprinkles until combined.  Pipe frosting on cupcakes.  Decorate with additional sprinkles.  Place a halved Oreo on each cupcake. 

Makes 18 cupcakes

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

1/2 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar
1 package instant vanilla pudding mix
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips, melted
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all purpose flour
3/4 cup ground toasted almonds
1/2 cup confectioners' sugar

Raspberry Buttercream
1 cup frozen raspberries, thawed
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 cup marshmallow cream
1/4 teaspoon almond extract

In a large mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and sugar until creamy - about 1 minute.  Beat in pudding mix, egg and vanilla until well combined - about 1 minute.  Beat in white chocolate, baking powder and salt until well combined.  Reduce mixer speed to low and beat in flour and almonds until just combined.  Chill dough in refrigerator for 30-45 minutes, or until firm.
Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

Roll heaping tablespoons of dough into balls.  Roll and coat balls in 1/2 cup confectioers' sugar.  Place on cookie sheets, spacing about an inch apart.  Lightly press down on cookies to flatten.  Bake cookies 12-14 minutes or until light golden around the edges.  Cool 2 minutes before transferring to wire racks to cool.

To make the raspberry buttercream, puree raspberries in a food processor.  Add seedless raspberry puree to a large mixing bowl.  Using a mixer on medium speed, beat in butter and confectioners' sugar until creamy - about 1 minute.  Beat in marshmallow cream and almond extract until well combined - about 1 minute.  Spread buttercream on cookies and make sandwiches.

Apple Spice Whoopie Pies

Whooopie!  It’s Monday and time for some whoopie pies.  So let out a big whoooop!, pump your fist in the air, and then continue on reading.



Gala apples are reliable.  They’re pretty much my go-to apple for sweet or savory recipes.  Plus, they’re usually cheaper than other varieties.

The apple is chopped up and mixed into a cookie batter made with butter, brown sugar, molasses, spices, oatmeal, butterscotch chips and toasted walnuts.  Doesn’t that sound amazing?  Just wait.  The filling is made with whipped butter, cream cheese and marshmallow cream.


The cookie is soft and cakey, and the filling is rich and creamy.  These are amazing!  Probably one of my top favorite cookies of 2011.  Yes, I made these in November.  I’m always delayed on posting recipes.  That’s something I need to work on.  Also, I need to work on my commenting.  I’ve become a major slacker when it comes to commenting.  I used to be so good at that.

I hope everyone has a good day.  I plan on doing some baking and preserving today in the kitchen.  There’s no place I’d rather be!  Well, maybe Key West… eating a slice of key lime pie on the beach.


Spiced Apple Whoopie Pies

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground clove
3/4 cup unsalted butter, softened, divided use
1 cup brown sugar
6 tablespoons molasses
2 large eggs
1 teaspoon vanilla extract
1 cup old fashioned oats
1 cup finely chopped apple
1 cup butterscotch chips
1/2 cup finely chopped black walnuts or pecans, toasted
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (7-ounce) jar marshmallow fluff

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and clove.  In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup unsalted butter, brown sugar and molasses until creamy – about 1 minute.  Beat in eggs and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Stir in oats, apple, butterscotch chips, and walnuts until well combined.  

Drop 24 rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 14-15 minutes or until golden brown and slightly crisp.  Cool cookies 2 minutes before transferring to wire racks to cool.
To make the filling, in a large mixing bowl, using a mixer on medium speed, beat together remaining 1/4 cup butter, cream cheese, confectioners’ sugar and marshmallow fluff until well combined and creamy – about 2 minutes.  Spread a generous amount of filling on top of a bottom of a cookie; press another cookie on top to form a sandwich.  Repeat process with remaining cookies.

Makes 12 whoopie pies

Nutella S'mores Rice Krispie Treats

Nutella S'mores Rice Krispie Treats

1/2 cup salted butter or margarine
3/4 bag marshmallows
1 cup ground graham crackers
5 cups crisp rice cereal
3.5 ounces milk chocolate
1/4 cup Nutella

Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

Melt butter and marshmallow in a large saucepan over medium heat, stirring frequently. Stir in graham cracker and cereal until well combined; spread into dish.

Melt together milk chocolate and Nutella in a small bowl in the microwave, stirring every 20 seconds until smooth. Spread milk chocolate mixture on top of rice krispie treats. Cool and allow to dry completely before lifting out foil and slicing into bars.

Makes 15 treats

Hot Chocolate Brownies

Hot Chocolate Brownies

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1/4 cup white chocolate chips
1/2 cup milk chocolate chips, divided
3/4 cup mini marshmallows

Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with nonstick cooking spray.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, whisk together melted butter, sugar and egg until well combined. Whisk in dry ingredients until just combined. Stir in white chocolate chips and 1/4 cup milk chocolate chips until combined. Scrape batter into prepared dish and top with additional 1/4 cup milk chocolate chips

Bake 20-25 minutes or until set and crusty looking around the edges. Top with marshmallows; flatten marshmallows with the tips of your fingers. Dust additional cocoa powder on top, if desired.

Makes 9 brownies

S'mores Biscotti

S'mores Biscotti

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup crushed graham cracker crumbs
1/3 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/2 of a (7 ounce) jar marshmallow cream
1 large egg
1/2 teaspoon vanilla extract
3/4 cup chopped milk chocolate
1/2 cup white chocolate chips
1/2 cup crushed graham crackers (leave slightly chunky)

Heat oven to 325 degrees F. Coat a cookie sheet with cooking spray.

In a large mixing bowl, whisk together flour, cocoa powder, graham cracker crumbs, sugar, baking powder and salt. In an additional large mixing bowl, whisk together butter, marshmallow cream, egg and vanilla until well combined; stir in dry ingredients until a stiff dough forms. Stir in milk chocolate until combined.

Dump dough onto cookie sheet and form two (about 5 inches in length) logs. Bake 30 minutes. Remove cookie sheet from oven and cool 30 minutes. Reduce oven temperature to 300 degrees F.

Transfer logs to a cutting board and diagonally cut into (1/2 inch thick) slices. Place on cookie sheet; bake 10 minutes, flip, and bake an additional 10 minutes. Transfer to wire racks to cool.

Melt white chocolate in a small bowl in the microwave for 1 minute, stirring every 20 seconds until melted. Dip sides of biscotti in white chocolate, followed by graham cracker crumbs.

Makes about 1 1/2 dozen