S'mores Cookies with Toasted Marshmallows

Cookies before the chocolate dipping. Still great either way.

My son was SO excited for his S'mores cookie!

Sorry I have been M.I.A. again. My husband just took a new job and we were in transition. We moved across country and have finally just settled in. We are loving our new location and excited for the new position my husband has obtained.

In other news, as summer is coming to a close and campfires aren't as readily available as they were in the past few months, I figured I would revamp my FAVORITE Turtle Cookies into S'mores cookies with real toasted marshmallows. I have tried the little Mallow Bits that hold up better in baking but they don't have the same toasted marshmallow flavor that is in S'mores. So for this recipe, I used the real deal. Ooey-gooey toasted marshmallows. The only important thing to know about this recipe is that you have to use a muffin tin or whoopie pie pan. Otherwise, the real marshmallows will ooze all of the pan and you will have one nasty mess.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 bag marshmallows
5 full sheets of graham crackers, broken into small pieces
Chocolate Appeals
Graham cracker crumbs

Directions
1. Heat oven to the broil settings. Place heavy duty aluminum foil on a baking sheet. Spray with Pam.
2. Sprinkle an even layer of marshmallows on the greased tin foil. Place on a middle rack and broil until golden brown. Remove from oven, stir the marshmallows, and return to middle rack until golden brown. Remove from oven, set aside.
3. Preheat oven to 375.
4. Beat butter and sugars together until light and fluffy.
5. Add vanilla, cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
6. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, graham cracker pieces and toasted marshmallow goo. Scoop into balls and place in the refrigerator for at least an hour.
7. Place dough balls on a greased whoopie pie pan or a muffin tin lined with parchment paper (I used the muffin tin because I don't have one of those fancy whoopie pie pans. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.
8. Melt chocolate appeals in a double broiler or in the microwave. Dip cooled cookies in chocolate, sprinkle with graham cracker crumbs, and set on parchment paper to harden.

Note: One no fail trick I have learned with chocolate appeals is that if you melt 3/4 of what you want to use, turn off the heat, and add the remaining 1/4. Stir to melt the remaining 1/4 through the heat of the already melted appeals. Perfect "tempering" every time.

Cadbury Caramel PB Cup Cookies

You all know how much I LOVE these Turtle Cookies! These are a spin off of those. Caramel in cookies in my new favorite thing. So why not pair it with some of my other favorite candies. DELICIOUS! This cookie base is so good! Words cannot even describe it! Seriously, these cookies with ice cream while hot .. UNREAL!


Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups Cadbury mini eggs (found around either Easter or Christmas)
1/2 cup caramel bites
1/2 cup Reese's Peanut Butter Cups, chopped

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the Cadbury mini eggs, caramel bits, and chopped Reese's Peanut Butter Cups.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Chewy Dense Brownies with Peppermint Frosting

When I think of a go to brownie recipe, I think of one that has the simplest ingredients. And by simplest, I mean ingredients that you have every day in your house. Seriously, who has unsweetened chocolate on a regular basis (not to mention it is rather expensive)? Not me! So my brownie recipe calls for cocoa powder. So good! So chewy! So dense! And concerning this peppermint frosting ... UNREAL! I could eat this stuff by the spoonfuls (and I definitely do). Easily my favorite treat during the Christmas season!

Also, I am going away for the holidays and am not sure how great my posting will be. I might post a few recipes here and there; otherwise I will be back January 1 (where is the time going?!). I am sorry I never posted recipes for the macaroons and peppermint bark popcorn. I am still working on perfecting those two recipes. They still might show up before the month is over though :).

Ingredients for the Brownie
4 large eggs
1 cup sugar
1 cup brown sugar
1/2 cup butter, melted
1 1/4 cups cocoa powder
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt

Directions for the Brownies
1. Preheat oven to 300 degrees. Grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
3. Add both sugars. Mix until combined.
4. Add the remaining ingredients, and mix to combine.
5. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness by testing with a toothpick until it comes out clean.

Ingredients for the Frosting
1/2 cup butter, softened
1 8-ounce cream cheese, softened
16 ounces powdered sugar
1 teaspoon peppermint extract

Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Add the powdered sugar and extract. Mix until creamy.
3. Frost the cooled brownies with frosting and top with crushed candy canes.

Almond Joy Cookies

These might just be one of my new favorite cookies! I LOVE them! I am slightly OBSESSED with coconut, and these have the perfect amount of coconut in them! Seriously, who doesn't like an almond joy? Eating an almond joy in a cookie ... perfection!


Ingredients
12 tablespoons butter
1 1/4 cup packed brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon coconut extract
1/4-1/2 teaspoon almond extract
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips
1/2 cup coconut
1/2 cup almond slices
Melted chocolate (for dipping)


Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, coconut extract, almond extract baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, coconut and almond slices.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.


Optional:  Once the cookies have cooled, melt chocolate in the microwave (the perfect way to melt chocolate to make it hard again is explained below). Dip half the cookies in the melted chocolate and place on a piece of parchment paper to dry.


How to Melt Chocolate so it Gets Hard Again
1. Place 2/3 of your chocolate into a microwave safe bowl. 
2. Melt in 20-30 second intervals, stirring in between each one until fully melted.
3. Stir in the remaining 1/3 chocolate and stir until the remaining chocolate is melted (if you need to put it back in the microwave for an additional 5 seconds, you can do so now).

Coconutty Sweet Chex Mix

Haha! For this "Foto Friday" you can totally see this little boys personality! 

I am OBSESSED with this stuff! The first time that I had it was at a friend's going away party. I am not kidding when I saw that I probably ate over 2,000 calories worth of this stuff during her three hour party. If you have never had this stuff before, please, go straight to the grocery store and pick up all the ingredients that you do not have. Go straight home and make a batch of this. You will thank me later! It may not look that amazing but it will CHANGE YOUR LIFE!

Ingredients
1 1/2 cup butter
1 cup white karo syrup
1 cup sugar
6 cups chex mix
6 cups golden grahams
1/2 cup coconut
1 cup slivered almonds

Directions
1. In a large bowl combine cereals, coconut and almonds.
2. In a saucepan, combine butter, sugar, and karo syrup. Bring to a boil for two minutes.
3. Pour over cereal mixture.
4. Spread on wax paper until slightly dry to the touch.
5. Separate into bit-sized clusters.

Egg Nog Cupcakes

If you do not like egg nog, do not discount this recipe. Honestly, I do not like egg nog but I LOVE these cupcakes! They are delish and taste just like the holidays to me. I only make cakes with cake mixes because they are much easier and far more consistent. 


Ingredients for the Cupcakes
1 box white cake mix
1 cup sugar
1 cup flour
2 eggs
2 tablespoon oil
1 1/3 cup egg nog
3/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon


Directions for the Cupcakes
1. Preheat oven to 350 degrees.
2. Combine all the ingredients in a stand mixer. Beat on high for two full minutes.
3. Follow the baking instructions on the bake of your cupcake box.


Ingredients for the Frosting
1 cup butter, softened
1/4 cup cream cheese
1 pound powdered sugar
1/4 + 2 tablespoons egg nog


Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Mix in half the powdered sugar until creamy.
3. Add in the egg nog until completely incorporated.
4. Mix in the remaining powdered sugar.


Note: Top the cupcakes with a slight sprinkling of nutmeg to enhance the egg nog flavor.

Maple Walnut Fudge

I LOVE fudge but that stuff is PRICEY! I honestly have NO CLUE why. The ingredients used to make fudge are very inexpensive. So, why not try this recipe and enjoy your own homemade fudge that is just as good as the stuff that they let you sample at Costco or the fudge they sell at the BYU bookstore. And an added bonus ... it couldn't be easier ... a fool proof recipe!

Ingredients

2 tablespoons butter

2/3 cup evaporated milk

1 1/2 cups sugar

1/4 teaspoon salt

2 cups miniature marshmallows

1 (12 ounce) package white chocolate chips

1/2 cup walnuts, chopped

1 1/2 teaspoons maple flavored extract

50 walnut halves or pieces

Directions

1. Line a 9x13-inch baking pan with foil.

2. Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan.

3. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.

4. Stir in the marshmallows, morsels, nuts, and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan.

5. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge (work fast so your fudge doesn't crack). Cut into squares with 1 nut half per square.

Pecan Caramel Rolls (Logs)

I am not going to lie to you; this is not the easiest candy to make. But in the end, it will DEFINITELY be worth it. This is something totally different and surely will impress anyone. It is one of my best friend's family recipes and I am so glad that I gave it a try! This will now be a Christmas staple for my family!

Ingredients for the White Caramel
2 cups white sugar
2 Tbsp. white Karo syrup
1 cups whipping cream
142 tsp. salt
1 tsp. vanilla (add this after cooking)

Directions for the White Caramel
1. Mix sugar, cream, syrup and salt together in a mixing bowl. 

2. Grease a heavy kettle with butter or margarine on the sides. Add sugar/cream mixture.

3. Cook and stir on high heat until it comes to a boil. Turn heat down to medium and cook to a soft ball stage* (230-232 F). 

4. Pour out onto a buttered platter (baking sheet) and add vanilla. Don't stir. Cool for about 22 minutes. 

5. Put mixture into a greased bowl. Beat with a wooden spoon (or if you are smart and realize we are in the 21st century, use a mixer) until it loses its gloss and it sets up (about 20 minutes). Put into a plastic bag and get all the air out of the bag. Refrigerate it and let it sit overnight.

Ingredients for the Dark Caramel
2 cups sugar
2 cups light Karo syrup
2 sticks butter
2 large cans of evaporated milk, divided
2 tsp. vanilla
1 bag of pecans (you might need more or less)

Directions for the Dark Caramel
1. Mix sugar, syrup, butter and one can of milk. Bring to boil and cook until slightly thick and brown, stirring constantly. 

2. Add the other can of milk about 1/4 at a time so the mixture never stops boiling (this helps to prevent curdling). Cook until mixture forms a hard ball in cold water** (about 235 F) and it should take about an hour. 

3. While this is happening, cover one large buttered baking sheets with pecans. 

4. Add vanilla into the caramel mixture and pour onto the baking sheets. Let them cool completely (this could take awhile). 

Directions for Assembly

1. Once the caramel is cooled, cut the white caramel into about 5 equal pieces (if you put them in the bag and push it all down to one end, this should be super easy) and make sure they are shaped like snakes (the same size as the caramel). 

2. Place one strip onto the dark caramel. Roll the dark caramel around the white caramel and cut where the seem meets. Roll out so the seem seals together.

3. Cut into two inch long ropes. Roll in extra chopped pecans. 

4. Wrap with wax paper.

5. Repeat with the remaining caramel.

6. Store in the refrigerator.

Cashew Macadamia Nut Crunch Candy

This is one of my all time favorite treats during the holidays. My sister introduced me to it a few years ago and now I make it EVERY YEAR! This holiday candy MIGHT just change your life! It is really that good! And it has an incredible long shelf life.

Ingredients

3/4 Cup Chopped Cashews

3/4 Cup Chopped Macadamia Nuts

1/2 Cup Sugar

1 Stick of Butter2 Tbsp. Corn Syrup

1 Package Milk Chocolate Chips

Directions

1. Spread chocolate chips evenly across the bottom of a greased 8 X 8 foil pan.

2. In a large skillet over medium-low heat, melt the butter, sugar, corn syrup together.

3. Add the nuts and stir constantly unil the mixture begins to come together and turn light brown.

4. Spread over the chips and let cool.

5. Once cool, refrigerate until hard and then break into chunks (does not need to be stored in the refrigerator).

Peppermint Ice Cream with a Chocolate Swirl

I know that I am late on "Foto Friday," so here is my son in an outfit that his grandma got him. I love it so much and he will be wearing it on Christmas Day.

Anyways, I know this is not on the list of things that I was going to share with you this month (as far as desserts), but it is SO good and I definitely recommend making it. It requires peppermint coffee flavoring (like the stuff that Starbucks uses). If you do not have any (which you likely don't), just go to your local Starbucks with a little Tupperware and ask them to fill it up for you. Sometimes, they will give it to you for free; other times, you have to pay $0.50. If you have a place that you can buy it by the bottle, you can get an entire bottle for $3.50 (now you can see how Starbucks makes so much money).

Personally, I like this flavoring better than extracts. It NEVER has that extract-y taste and I have tried it in frostings as well and LOVE it! If you would like, you can add crushed peppermint candies (soft or hard ones) to your ice cream mixture during the last few minutes of churning to add a slight crunch.

Ingredients for the Ice Cream

2 cups heavy cream, divided

1 cup whole milk

3/4 cup sugar

Pinch of salt

1 teaspoon vanilla extract

1/4 cup peppermint coffee flavoring

Chocolate Syrup (recipe follows)

Directions

1. Combine 1 cup of the cream with the sugar and salt in a medium saucepan and cook over medium heat, stirring occasionally, until the sugar completely is dissolved.

2. Remove the mixture from the heat and stir in the remaining 1 cup of cream, whole milk, vanilla extract and peppermint flavoring. Place in the refrigerator until mixture is cold.

3. Put into your ice cream machine and freeze according to the manufacturers instructions.

4. As you pour your ice cream into an airtight container, swirl your chocolate mixture into it. Place the ice cream into the freezer for storage.

Chocolate Syrup Ingredients
Chocolate chips
Butter, melted
Light Karo Syrup


Directions
1. Mix chocolate chips and melted butter over a warm stove until almost completely dissolved. Remove from heat and continue stirring until there are no more chocolate chunks.
2. Add a small amount of Karo Syrup to make it silkier.


Note: I do not know the exact measurement. I normally just throw in a few tablespoons of butter and a handful or two of chocolate chips. I probably use about a tablespoon of Karo Syrup. Just play around with it some.

It's Beginning to Look a lot Like Christmas!

With today being the first of December (yes, we are already in December), I figured that I would share some great recipes from the past with you as well as some other recipes that I will be posting throughout the month. I absolutely LOVE the holidays! These are some of my all time FAVORITE things to make around the holidays. There are 25 for the 25 days of Christmas! If you have any additional recipes that are a family tradition for you or any that you absolutely love, please share them!

Happy Baking!!!

Coconut Macaroons Dipped in Chocolate (post coming this month)
Chewy Dense Brownies with Peppermint Frosting (post coming this month)
White Chocolate Peppermint Popcorn (post coming this month)
Cashew and Macadamia Nut Crunch (post coming this month)
Egg Nog Cupcakes with Egg Nog Frosting (post coming this month)
Caramel Pecan Rolls (post coming this month)
Coconutty Sweet Chex Mix (post coming this month)
Almond Joy Cookies (post coming this month)
Microwave Peanut Brittle
Turtle Cookies
Candied Nuts
Chocolate and Coconut Lace Cookies
Cookies Cutter Peppermint Bark
Cinnamon Roll Popcorn
Nanaimo Bars
S'mores Bars
Nordy Bars
Peanut Butter Popcorn
Muddy Buddies
Caramel Turtles
My Grandma's Famous Caramels
Killer Caramel Brownies
Toasted Coconut Marshmallows
Sugar Cookies (I Use a Buttercream Frosting Though)
Vanilla Pecan Pie Bars

Microwave Peanut Brittle

My grandma makes the best peanut brittle. When I was visiting her, I discovered that she actually did it in the microwave. Now do not turn up your nose just because it is done in the microwave. This stuff is the easiest thing ever and could not be better! During the Christmas holiday, you definitely need to add this to your cookie making list.

Ingredients
1 cup raw Spanish peanuts
1 cup sugar
1/2 cup light Karo syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Directions
1. Place foil on a cookie sheet. Grease the foil with butter, set aside.
2. Combine the peanuts, sugar, karo syrup, and salt in a microwave safe container. Microwave on high for 8 minutes, stirring once after 4 minutes.
3. Add the butter and vanilla. Stir and cook on high for one more minute.
4. Add baking soda. Stir and pour onto prepared cookie sheet. Let cool and break into pieces.

Ultimate Oatmeal Cookies

I have been wanting to make these Paula Deen cookies for quite some time. I finally decided to go for it tonight. They were FANTASTIC! How can you go wrong? Paula Deen, brown butter icing, and holiday flavors (even though it isn't the holidays)? If you are wanting some holiday cheer, even at the end of January (yes, January is almost over!), then go bake these delicious cookies!

I know it seems like a lot of ingredients but this recipe is just as easy as any other cookie recipe. You might also be surprised to find that you already have all the ingredients at home.

PS. I have just started uploading some pictures of my fondant and icing work to a flickr account. If you want to check out the few that are up there, the website is www.flickr.com/theblondebaker. Let me know what you think!

Ingredients for the Cookies
1/2 cup butter, softened
1 1/2 cup firmly packed brown sugar
1/2 cup shortening
2 large eggs
1/2 cup whole buttermilk (I just used milk and vinegar)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 1/2 cups quick-cooking oats
1 1/2 cups walnuts or pecans, chopped
1 cup raisins
1 teaspoon vanilla extract

Ingredients for the Brown Butter Icing
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons water

Directions for the Cookies
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, brown sugar, and shortening on medium speed with an electric mixture until fluffy.
3. Add eggs, and beat until fluffy. Add buttermilk, mixing to combine.
4. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and clove. Mix until combined.
5. Add the oats, walnuts, raisins, and vanilla. Stir until well combined.
6. Drop cookies on prepared baking sheets about 1 1/2 inches apart. Bake 12-14 minutes, or until edges are lightly browned.
7. Let cool on pans for 2 minutes. Drizzle with Brown Butter Icing (directions follow) while the cookies are still warm.

Directions for the Brown Butter Icing
1. In a small sauce pan, melt butter over medium heat until golden brown (do not be afraid to brown it, this is what gives the icing a caramel taste), stirring occasionally.
2. Remove saucepan from heat; whisk in confectioner's sugar and vanilla.
3. Whisk in enough water for desired drizzling consistency.

Cookie Cutter Peppermint Bark

Are you looking for a delicious, unique gift to give out around the holidays (maybe for some family, people you visit teach, a friend, etc...)? You have come to the right place. This will be the simplest thing that you will make during the holiday season; at the same time, the people who see and eat them will not be able to stop raving about them. Place the peppermint bark in a cellophane bag and tie with a ribbon if you are giving them as gifts.

This recipe takes two (or three if you desire) ingredients. There is no tempering or clumpy nasty chocolate. This recipe will come out perfect every time without fail. I am telling you, it does not get any simpler or more festive than this!

Ingredients
Dark chocolate candy melts (it is not bitter at all so even if you do not like dark chocolate, trust me, this is much better than the milk)
Candy Cane Colorburst Candy Melts (I found both candy melts at Michael's)
Crushed peppermint candy, if desired

Directions
1. Line a cookie sheet with parchment paper and spray with a non-stick cooking spray. Spray your cookie cutters with non-stick cooking spray as well (so the chocolate does not stick to them). Place the greased cookie cutters on the prepared cookie sheet.
2. Melt the dark chocolate candy melts on low heat over a double broiler (just use a heat-proof glass bowl over boiling water but make sure the water does not touch the glass bowl) or in the microwave (stirring every 20 seconds).
3. Pour a thin layer into each cookie cutter (shake the cookie cutter or use a spatula to get the chocolate into every part of the cookie cutter). Save any leftover chocolate to make more once the cookie cutters are free of use. Let harden (if the chocolate gets to thick to pour, reheat it and repeat this step).
4. Once the dark chocolate is fairly firm, begin melting the candy can colorburst candy melts the same way you did the dark chocolate candy melts. Pour a thin layer in each cookie cutter over the dark chocolate mixture and use a spatula to ensure the entire surface is coated. Gently drop the pan on the counter to give you a flat top.
5. Sprinkle with crushed peppermint candy, if desired. Let harden.
6. Once firm, gently pop out the peppermint bark from the cookie cutter and repeat until all of your chocolate has been used.

Note: Do not place the chocolate into the refrigerator as it may make the chocolate sweat once it is brought back to room temperature.