Smore’s Cookie Bars

The best smore I have ever had was after finishing my second leg of the Atlanta Ragnar Trail race this year. It was 4 am, I just finished a 5.5 mile loop through the woods after running like 6 miles earlier that day and only eating trail mix and a pasta dinner. Which sounds like plenty of food when I type it out, but for me in that moment it was not.

The last mile of the loop all I could think off was food. Potatoes. Meat. I distinctly remember contemplating which flavor potato chip I would prefer. FACT: I don’t really like potato chips. Basically, ya girl was hungry and desperate.

So I emerged from the woods, passed off my race belt and headed straight for the bonfire and smore’s station. Because they had a smores station at 4am (REI knew what’s up). I snatched up a Hershey Bar, a marshmallow, a graham cracker and a stick. Some poor souls surrounding the campfire were NOT ROASTING SMORES and were also between me and my meal.

Less than delicately, I shoved my way to the fire explaining ” I just really need this marshmallow toasted”. Lit my marshmallow on fire (I like my smores well charred) and waited until it was ready. Then I smashed it between two crackers and some chocolate and wolfed it down in two bites. It was transcendent. Gooey marshmallow, the chocolate bar still solid, molten only by the now carcinogenic marshmallow. Bliss.

So with these cookies I tried to recreate that moment. How does one recreate the perfect bite that was the result of running far more than normal, at a strange hour, in the middle of the woods,  and a bonfire? 

Cookie bars were the only option. I thought about individual cookies, making regular smores in the oven, but really there was no other choice. Cookie bars were my best bet.

Graham Cracker laced cookies crust, topped with milk chocolate bars while still warm, then crowned with marshmallows. A quick broil, and your bars are done. You can eat them while still gooey, as pictured above, or wait until they have cooled the next day. The cookies will be soft and chewy, the chocolate returned to its solid state, and the marshmallow still sticky on top. 4am smore’s bliss achieved.

• Servings: 40 1-inch squares
• Time: 1 Hour
• Difficulty: Easy
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Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 sticks of butter, softened (1 cup)
• 2 eggs
• 1 tablespoon vanilla extract
• 3/4 cup granulated sugar
• 3/4/ cup brown sugar
• 1 package graham crackers (8 crackers)
• 6 chocolate bars ( I used Hershey Bars)
• 40 Jumbo marshmallows

Directions

Pre-heat oven to 375°F.  Put graham crackers in a bag and smash until in about 1/2 inch chunks. Add butter to a stand mixer or large bowl and beat until soft. Add granulated sugar and brown sugar and mix until fluffy. Then add eggs one at a time beating well after each addition. Add vanilla and graham cracker crumbs.

Spread cookie dough into 13×9 inch pan. Use a greased spatula to even the top. Bake in oven for 20 – 25 minutes. Remove from oven and while still hot place unwrapped chocolate bars across the top of the cookies. Then immediately top chocolate with marshmallows. Broil for one minute or just return to oven to brown marshmallows.

Let cool for a few minutes and then serve. These are also quite tasty completely cool.

 

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Chocolate Marshmallow Cookies-Actually trying recipes I Pin on Pinterest

So I have had a Pinterest account for as long as Pinterest has existed. Or rather at least since 2011. Pre-child and husband I would spend HOURS on Pinterest pinning anything and everything. To the point where my personal pinterest is a little out of control. So when I started my blog Pinterest, I made a point to pin with more intention, and actually “do” or try the things I pin.

Consider this my first Pin post.

One of the first things I learned how to bake were chocolate chip cookies using the recipe on the back of the Nestle’ chocolate chip bag. Now, 9 time out of 10, when I am in the mood for cookies those are what I bake. I have been on the hunt for new chocolate chip cookie recipes, but this marshmallow recipe really intrigued me.

These are the Chocolate Covered Marshmallow Chocolate Cookies from Completely Delicious.

I don’t know if it is because it is summer and these gave me fire-free s’more nostalgia, or because I had more melting chocolate I needed to use, but I am so glad I tried this recipe.

In her pictures her cookies are more disk-like, and mine are puffy. I suspect this is because I scooped them directly onto my cookie sheet instead of scooping and rolling in to balls per her direction. I also did not fully cover the marshmallows with chocolate, because I am lazy.

But! The cookies did not suffer at all as a result. The actual chocolate cookie is dense and chewy, reminding me of my favorite brownies. The marshmallow on top melts just enough, like the inside of a perfectly toasted s’more. After you cover the marshmallow in chocolate and let them cool, the chocolate on top adds a nice crunch.

Marshmallows are not a favorite of mine, though I loved these homemade ones. Because of this I figured I was safe making these cookies, and would be able to stop after one and eat them slowly over a few days like a normal person. I was wrong. After inhaling more than a few, I froze the rest, where they call to me but luckily are not easy to eat straight from the freezer (but did it stop me from trying?)

In her notes Annalise says they are best eaten the day they are made, but I actually really enjoyed them the next day. I might be weird.

In summation, everyone run over to Completely Delicious Stat and make these cookies. You won’t regret it.

Thanks for reading my first Pinterest Post! Hop on over to my Pinterest and let me know what you want me to try next either over there or in the comments down below.

 

Chocolate+Turkish Coffee Cookies

Long time no talk! I have still been cooking and baking and taking terrible photos, but haven’t made time for the blog. Then I blinked and it was April. So I’m back, blurry photos, good eats and all.  Let’s jump right in.

Near my office is an excellent coffee shop that has very tasty drip coffee and some afternoons I swing in for a pick me up. The counter is always covered in various muffins, cakes and breads. One particularly dreary day I popped in, ordered a Turkish coffee and a giant double chocolate cookies. The primary reason I go to this coffee shop verses the many others within walking distance is that their baked goods are baked IN HOUSE, DAILY.  The bakers arrive in the wee hours of the morning to prep the treats for the day. And you can taste it guys. I rarely eat cookies/cakes ect while I’m out because I am usually disappointed. Not here.

So, I got my Turkish coffee and giant chocolate cookie. Bite of cookie, sip of coffee. Repeat. The spices in the coffee went so well with the chocolate, I knew I had to make a cookie combining the two flavors.

 

So I did.

My cuticles suck..

Intense chocolate flavor with a chewy, brownie-like texture accented by a hint of coffee and warm spices. It is everything I never knew I wanted out of a cookie, and my 2 year old loved them too. These may have replaced the classic chocolate chip cookie as my new go to cookie recipe.

Bake these and have them for your breakfast with some coffee. I won’t tell anyone.

• Servings: 12-15 cookies if you eat 1/3 of the dough like I did.
• Time: 45 minute active, 3 hours+ to chill dough
• Difficulty: Easy
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Inspired by: Turkish Coffee and Sally’s Baking Addiction Double Chocolate Crinkle Cookies

 

Ingredients

• 1/2 cup softened salted butter (I always use salted butter, if you are watching your sodium, unsalted will work too!)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons espresso or strongly brewed coffee, chilled
• 1 teaspoon anise seed (not the flower/star pods)
• 1 teaspoon cardamom
• 1 teaspoon baking soda
• 1 cup all purpose flour
• 1/2 cup cocoa powder
• 1/2 60% cacao baking bar, chopped (or whatever chocolate you want, I liked how the darker chocolate went with the coffee and spices)

Directions

In a large bowl or mixer, add your softened butter and sugars. If you are using a bowl, beat butter ad sugar together until light and caramel colored. If you are using a mixer (like I did) use the paddle attachment and beat until you reach the same consistency. While you are beating your butter, combine your flour, anise, cardamom, baking soda, flour and cocoa powder in a different bowl.

Once your butter and sugar are properly mixed,add your egg, vanilla and coffee, then stir  to combine. Once those are incorporated, gradually add your dry ingredients, throwing your chopped chocolate in last. Cover your bowl with plastic wrap, and chill in the refrigerator anywhere for 3 hours to overnight. I did overnight.

Pre-heat your oven to 350° F. When you are getting ready to bake, set the dough out on the table until it is soft enough to scoop and roll into balls. For me, it took about an hour.  Roll dough into ping pong size balls and place on a cookie sheet. Bake for 8 minutes, until edges are set but it still looks a little soft in the middle. Take out, let cool on the tray for one minute, and then transfer to a cooling rack to finish.

 

 

 

 

 

The Cake That Tasted Like Nothing

Ohh this cake had potential. The recipe came from a trusted cookbook. I only purposely changed one ingredient. The batter (raw eggs be damned, I tried it) was delicious. The results were baffling.

The reason for baking this cake was standard: my husband wanted a chocolate cake. I always want any kind of cake, so it was time to bake a cake.

The recipe called for two teaspoons of vanilla extract. Let’s discuss how I like to add vanilla extract to my recipes: I just dump it in until I feel like I have added the right amount. Very precise.

My stand mixer is cleverly placed directly in front of my spice cabinet, so I can dump ingredients in the bowl at will, just grab, dump, replace. No counter clutter for me! This has also resulted in me making a few simple and highly preventable errors. This time, I added a decent pour of almond extract instead of vanilla. Noticing the liquid in question was clear and not the classic amber of vanilla, I immediately stopped and resumed with vanilla extract. I tasted the batter and it was quite tasty, so I called this one no harm no foul.

Fast forward to me proudly presenting my husband a slice of the chocolate cake he specifically requested. He digs in while I cut my own slice. “What do you think?” He is thoughtful. Too thoughtful. “Well, the frosting is really good. The cake doesn’t taste like anything. Not bad,  very moist, just not like anything. “. I am instantly offended, despite clearly having asked for his honest opinion. “What,?! The batter was delicious! You must be crazy.” *Takes bite* I feel the light crumb, and the cake is indeed moist. However, my husband’s description of the cake tasting like nothing is correct. It in no way offends me, but also has zero flavor. That said, I still ate half of the cake myself. Frosting ya’ll.

The frosting was fantastic, but considering it was made out of over a cup of butter and FIVE CUPS of powdered sugar, that is a given. And plus also chocolate.

Having made this cake before, I can only assume that almond extract+cocoa =bland. If you have an insane frosting you want to try, and only need cake so you don’t just eat the frosting with a spoon, make this recipe with almond extract. It will in no way compete with or overshadow your frosting.

 

In summation: pay attention and maybe actually measure your ingredients, you might notice you have grabbed the wrong one before it is too late.

 

Chocolate Cake with Chocolate Frosting

• Servings: 8 slices
• Time: 1 hour for baking, a few hours for cooling, 20 minutes to frost
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Credit=Very very slightly adapted from Nestle Classic Recipes Cookbook

Ingredients

• 2 cups all purpose flour
• 1 3/4 cups granulated sugar
• 2/3 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup strongly brewed coffee, room tempurature
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons VANILLA extract

Frosting

I used this recipe from The Pioneer Woman

Directions

Preheat your oven to 350°F.  The recipe calls for you to grease and flour two 9 inch cake pans. I use Baker’s Joy which works wonderfully and makes less of a mess.

Combine dry ingredients through salt in a large bowl. Into the same bowl, add all of your liquid ingredients. Beat the batter until everything is combined, about 2 minutes. Divide evenly into your cake pans and bake for 28 minutes. Remove from oven and cool for several hours in the pans before frosting.

After your cakes have cooled, make your frosting. Flip one pan onto a plate/cake stand/wherever you want your cake and put a thick layer of frosting in the middle. Spread to the sides. Place the second cake layer on top and frost.

 

 

 

 

 

 

The Quest for the Perfect Chocolate Chip Cookie-Pudding Edition

Apple Pie is known as the ultimate American dessert, but I must respectfully disagree. Is there anything more American than a chocolate chip cookie, fresh from the oven with a glass of milk? I think not.

Hotel chains offer them in their lobbies. Neiman Marcus and The New York Times have infamous recipes. The internet is littered with how-to articles and comparisons, making it obvious what cookie Americans love.

Growing up, Nestle’ Tollhouse reigned supreme. The recipe on the back of the bag is the one my Mom always used, and the one I rely on when that familiar craving for the classic cookie hits. A tip from my Aunt Robin, I take them out a little early so they remain soft and gooey into the following days. But that is not the recipe we are here to discuss today.

 

 

This recipe is closer to the cookie I associate with coffee shops and bakeries. Fluffy, but not cakey, crisp on the outside but thick and chewy on the inside. Perfect for dipping into a glass of chocolate milk. The secret? Pudding mix.

My supervisor at my last job introduced me to this little trick. When a gooey cookie is not quite what I am craving, I reach for these. In this batch I used milk chocolate chips and I regret it. Semi sweet or dark is a better foil to the sweet dough for my taste. Regardless of your chip preferences, give this recipe a go, you won’t be disappointed.

Chocolate Chip Pudding Cookies

• Servings: Approx. 36 cookies
• Time: 2 hours
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Recipe from Pinterest

Ingredients

• 1 cup aka 2 sticks of softened butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 3.4 ounce box vanilla pudding
• 2 eggs
• 1 teaspoon Vanilla extract
• 2 1/4 cup All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 package semi sweet chocolate chips (The original recipe calls for milk chocolate chips, I found this to be too sweet and definitely recommend semi sweet instead).

Directions

Pre-heat oven to 375º F. In a large mixing bowl cream butter. In a separate bowl combine flour and baking soda. Add both sugars, pudding mix eggs and vanilla, beat for two minutes. Gradually add dry ingredients to the mixing bowl containing the butter. Mix until combined.  Stir in chocolate chips.

Portion onto cookie sheet, evenly spacing cookies. They do not spread very much while baking but you definitely do not want them to touch. I used a 2 teaspoon cookie scoop, but using two regular spoons to scoop the dough would work just as well. Just be sure to make each cookie roughly the same size.

Bake 9-11 minutes, until puffy and golden on the edges. Let cool for a minute on the cookie sheet to set, then move to wax or parchment paper to finish cooling. (Or a wire rack, I just use the paper like my Mom always does.)

Eat!

Almond Scented Marshmallows+Shortbread S’mores.

According to the internet, s’mores are the quintessential summer snack. I associate them with fall. Probably because I think s’mores=bonfire=fall.

I cannot remember the last time I made a true s’more, over an open flame, around a campfire with friends. It was probably in high school. S’more latte? Yes. S’more ice cream? Yes. A MoonPie microwaved until gooey? Yes. (1. A favorite college snack, I have not had one in my adult life. Maybe it is time.)

Here’s the thing, the reason why I have not had a s’more in a hot minute. Marshmallows. My feelings towards them are lukewarm at best. They are not something I really ever thought about making at home.Now flash back to me sitting in my dorm eating microwaved MoonPies reading food blogs like the sad fascinating creature I was. I saw a few recipes for homemade marshmallows. I wrote them off as far too difficult, too much work with little reward.

Okay, back to 2017. I am an adult and now I want a s’more. If I am going to have a s’more it will be with dark chocolate and homemade marshmallow. I want it served on the grand daddy of all cookies, shortbread. I dug through my memories (i.e. the internet) and found a recipe on one of my favorite blogs howsweeteats.

Where she uses coconut, I am more of an almond kind of girl. A little tweak of the recipe, substituting one teaspoon of almond extract and one teaspoon of vanilla for her two teaspoons of coconut and omitting the vanilla bean paste resulted in the marshmallow of my dreams.

Another plus, these marshmallows were SO easy to make. I had all of the ingredients in my pantry, and was able to whip them up in 20 minutes, minus the wait time for the marshmallows to set.

The shortbread was also quick. Another recipe exclusively using pantry ingredients, this dessert, while it needs planning, is one that can be made sans trip to the store. I used this recipe from epicurious.

Topping it all off, was some of my favorite dark chocolate. The best thing about this dessert is that you can totally customize it. Use milk chocolate, or whatever sounds good to you. Store bought shortbread would be lovely. Or maybe a chocolate chip cookie! Or the traditional graham. Or a brownie. But definitely try out the marshmallow recipe.

 

Chocolate Zucchini Banana Muffins

Growing up my Mom always kept a bunch of bananas on the counter. When someone (me) would whine that we(me) were hungry, she would direct us to the bananas. “Have a banana.” Naturally, I did not want a banana. She would then reply that we were not really hungry. And she was right, usually I was just bored.

Its funny what follows us into adulthood, because now I too always have a bunch of bananas on the counter. They are gratefully grabbed when hurrying out the door, cut into bowls of cheerios and smothered in peanut butter for snacks.  So I was quite surprised when I saw this weeks bunch rapidly turning brown. Knowing I would be the only person to eat banana bread, I pondered what else could be made.

 

Peering into our fridge, I saw some forgotten zucchini and an abundance of greek yogurt. Knowing if I made zucchini-banana bread I would still be the only one who ate it. my thoughts turned to breakfast.  Cloaked in chocolate and disguised as muffins, there was a chance my husband would eat them. Plus, a muffin with my coffee in the morning sounded delicious.

These muffins, dense, rich ,and chocolatey hit just the spot. Perfectly moist, I enjoyed one solo fresh from the oven, no beverage required to wash it down. The next morning, it was an excellent compliment to my morning coffee.

I was disappointed that they did not form the desired “muffin top” but I’ll chock that up to the greek yogurt. Or because I am not 100% sure what I’m doing. Either way, I loved these,  and my husband did not even consider that zucchini could be hiding inside.

If you have some bananas wilting away, or feel the desire to hide vegetables in baked goods, these are for you!

• Servings: 12-14 medium sized muffins
• Time: 1 hour
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Rich chocolate muffins with zucchini and bananas, excellent for breakfast or a snack.

 

Inspired by  Fork Knife Swoon

Ingredients

-1/3 cup All Purpose Flour

-2/3 cup granulated sugar

-1/2 cup cocoa powder

-3/4 teaspoon baking soda

-1/2 teaspoon salt

-3/4 cup greek yogurt (I used 0% fat vanilla)

-1 large zucchini, peeled and grated

-1 very ripe banana

-1 egg

-1/3 cup butter, melted

-1/2 cup whole milk

-1 cup chocolate chips (I bet walnuts or dried cranberries would be tasty, or cinnamon chips, or peanut butter chips! Or whatever you have hiding in your pantry).

Directions

• Pre-heat your oven to 375° F. Line muffin tin with cupcake liners, or grease using softened butter/Baker’s Joy/whatever you like to grease pans with. I used cupcake liners, and then butter when I ran out of cupcake liners.
• In one bowl combine flour, sugar, cocoa powder, baking soda and salt. Mix until all ingredients are completely combined. You could sift them together, but I did not.
• In a large separate bowl mash the banana. To the same bowl, add the shredded zucchini, greek yogurt, egg, and melted butter. Mix to combine. Add the dry ingredients to the wet in two or three large increments, mixing just until all of the dry ingredients are incorporated, being sure to scrape the sides and bottom of the bowl. The batter will be thick.
• Once mixed, scoop batter into muffin tins, filling until they are just about to overflow. Bake muffins for 20 minutes, if you press your finger to the top of a muffin it should feel firm, not gooey.

 

 

 

 

 

 

 

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