Monday, January 26, 2015

hot cocoa cookies with marshmallows

the goods:

1/2 cup unsalted butter
1 bag (12 ounces) semisweet chocolate chips
1 and 1/4 cups light brown sugar
3 eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces semi-sweet baking chocolate cut into 1-inch pieces
16 large marshmallows, cut in half

In a small saucepan set over medium heat, melt butter and chocolate chips. Stir constantly until just melted. Remove from heat and let cool slightly.
In a large bowl, combine the brown sugar, eggs, and vanilla. Beat with a hand-mixer on medium speed until blended. Beat in the cooled chocolate mixture until combined. Add the cocoa powder, flour, baking powder, and salt. Mix on low speed until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Scoop and drop the cookie dough by the tablespoon onto the prepared sheet 2-inches apart. Bake for 10 minutes, remove from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with half of a marshmallow. Place cookies back in the oven for an additional 4 minutes. Remove pan from oven and allow cookies to cool for 5 minutes before transferring to a rack to cool completely. Repeat with remaining dough. Dust with cocoa powder if desired.

Monday, December 29, 2014

hot cocoa cupcakes

the goods:

1 and 1/2 cups all-purpose flour
1 and 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips

whipped cream:
1 and 1/4 cups heavy whipping cream
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

mini marshmallows
mini chocolate chips
crushed peppermints
mini candy canes

Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.  Add the oil, prepared hot cocoa (cooled), vanilla, and eggs. Whisk until well incorporated and no lumps remain. Stir in chocolate chips. Using a scoop, divide batter evenly among paper-lined tins. Bake for 18 minutes, or until a toothpick inserted in the center of one comes out clean.. Allow to cool for 10 minutes; then transfer from tins to a wire rack to cool completely.

Make the whipped cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine whipping cream, confectioners' sugar, and vanilla. Whisk on medium speed until stiff peaks form.

Pipe the whipped cream onto cooled cupcakes. Garnish by sprinkling with mini marshmallows, mini chocolate chips, and crushed peppermints. Stick a mini candy cane into the side of each one. Refrigerate any leftovers.

Monday, December 15, 2014

candy apple pie

the goods:

1 and 1/3 cups graham cracker crumbs (from 13 graham cracker sheets)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping

apple filling:
5 granny smith apples (peeled, cored, and sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

cream cheese top:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 tablespoon fresh lemon juice
1/4 cup sugar

whipped cream topping:
3/4 cup heavy whipping cream
2 tablespoons sugar
1/2 cup caramel ice cream topping

Preheat oven to 375 degrees. In a food processor, process graham crackers, sugar, and cinnamon until no large chunks remain. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 10-inch springform pan. Bake for 6-8 minutes until golden and set. Remove from oven and cool completely. Pour caramel into pie shell and refrigerate while preparing the apple layer.
In a large skillet over medium heat, melt butter. Add brown sugar, salt, and cinnamon. Stir to combine with a wooden spoon. Add apples and stir. Cook over medium for 15-20 minutes until apples are softened and tender. Let cool 10 minutes, the pour into pie shell. Reduce oven to 350 degrees.
In a stand mixer on low speed, combine cream cheese and sugar for 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute until fully blended. Pour over apple layer in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Remove from refrigerator and let sit at room temperature while you make the whipped topping.
Whip cream and sugar in a stand mixer with whisk attachment until soft peaks form. Pile on top of pie. Drizzle with caramel topping and swirl together using a small paring knife.

Monday, December 1, 2014

reese's peanut butter cookie cake

the goods:

1/2 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 and 3/4 cups flour
3/4 teaspoon baking soda
12 ounce bag of Reese's miniature peanut butter cups, chopped
3/4 cup semi-sweet chocolate chunks
chocolate sauce (optional)

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's.
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired.

Monday, October 27, 2014

candy corn cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons heavy cream
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch of salt
11 ounces candy corn (1 and 1/2 cups)
1 cup white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, egg, and vanilla on medium-high until light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl. Add cream, flour, cornstarch, baking soda, and salt, and mix on low speed until just incorporated. Add the candy corn and white chocolate chips and gently stir to combine. Using a s-inch cookie scoop, form mounds and place on a large plate, flatten mounds slightly and freeze for 15 minutes while you preheat your oven to 350 degrees. Line cookie sheet with parchment paper and place cold cookies about 2-inches apart. Bake for 9 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

Monday, October 20, 2014

monster peanut butter cookies

the goods:

2 cups all-purpose flour
2 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1 bag Reese's pieces

In a small bowl, whisk together flour, baking soda, and salt.
In the bowl of a stand mixer, cream together butter, peanut butter, sugar, and brown sugar. Beat until light and fluffy. Add eggs one a time, beating well after each addition. Add vanilla and beat to combine. Slowly ad dry ingredients and beat just until combined. Stir in oats, peanut butter chips, and chocolate chips. Refrigerate dough for 15 minutes, meanwhile preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Pour Reese's pieces onto a plate or into a wide bowl. Using a large cookie scoop (about 3 tablespoons) drop cookie dough into the bowl of Reese's pieces. Gently use your hand to press the dough down into the candies and flatten the dough into a disc, then transfer to the cookie sheet. Bake, six at a time, for 12-13 minutes or until the edges are just beginning to darken. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Monday, October 6, 2014

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided
1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided
1 can sweetened condensed milk
1 cup creamy peanut butter
2 teaspoons vanilla
2 cups flour
2 cups old fashioned oats
1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!