Category: Desserts

Cookies, Desserts, Recipes

Caramel S’more Cups

Sarah

So, it’s only February, but it’s practically tropical outside. At least by Indiana winter standards. I mean, I noticed after my run today that my running tan lines are already starting to set in. In February. I guess that’s what happens after days upon days of temperatures in the 50s. It’s so exciting!

Not that running tan lines are cool or anything… but running outside in shorts sure is. Especially since right now we should be piling on the Under Armour to even venture outside, let alone go run outside comfortably.

And so… [yes! semi-awkward transition!] to celebrate a taste of summer early, meet Caramel S’more Cups.

Normally I hate S’more themed desserts, because they aren’t as good as the real thing. But this one is different.

Caramel S’more Cups aren’t trying to be the real thing. There’s no blah graham cracker crust or 70s layered dessert feel. This kind of different is more like over the top awesome.

First, you take a chocolate chip cookie. Then you put it in a mini muffin cup [since mini anything=cute=so much better].  Next, add a Rolo caramel, then, some marshmallows, and finally, more chocolate. Can you say gooey?? Especially warm out of the oven, or nuked for 5 seconds. Yes, please.

And if that doesn’t make you happy no matter the weather, then I don’t know what will.

Is anyone else in the mood for summer food now that the weather is clearly indicating an early spring? What are you most looking forward to about warm weather?

Happy weekend!

Caramel S'more Cups

  • Servings: 48 cookie cups
  • Print

 

cookie recipe from from Betty Crocker’s New Cookbook, 1996; rest from Betty Crocker

Ingredients:

  • 1/4 cup + 2 tablespoons sugar
  • 1/4 cup + 2 tablespoons  brown sugar, packed
  • 1/2 cup butter, softened
  • 1 egg
  • 1 1/8 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips, divided
  • 48 Rolo caramels, unwrapped
  • approximately 1 1/2 cups mini marshmallows

Directions:

Line two mini muffin tins with paper liners. Preheat oven to 375 degrees.

In a large bowl, cream together sugars, butter, and egg. Mix in flour and baking soda, then fold in 3/4 cup chocolate chips. Shape dough into 1 inch balls and place in muffin cups.

Bake for 8-9 minutes, or until just cooked around the edges. Remove from oven and place Rolo in center of cookie, pressing down hard. Top with 2-3 marshmallows. Bake for an additional 3-4 minutes or until marshmallows are puffed and golden. Top with a chocolate chip or two.

 

Note: Original recipe called for 1 pouch [1 lb 1.5 oz] packaged chocolate chip cookie mix, 1 egg, and 1/2 cup butter in place of homemade chocolate chip cookie dough, so you can use that instead if you want.

Cookies, Desserts, Recipes

Cookie Days #3: Classic Sugar Cookies

Sarah

I firmly believe that every baker should have at least one classic sugar cookie recipe up their apron sleeve. Sugar cookies are a perfect palate for any occasion, suitable to be cut out in any shape imaginable, topped with any kind of design and embellishment imaginable. Though I don’t make these cookies very often, every time I do I realize how amazing they are in their simplicity, and their tradition. They have so much potential–so much to offer.

That being said… these cookies aren’t fancy. They aren’t beautifully decorated, at least not in a bakery-approved sort of fashion. They are decorated with fun and family in mind. These sugar cookies are my family’s annual foray into decorating, and for that, I love them. Making them every year–in my grandparents’ kitchen, at my mom’s side, or now, with my husband, allows me to step back in time and [as cheesy as it sounds] taste the memories of the holiday season.

This Christmas, as you spend time with your family and friends, I pray that you will take the time to enjoy one another’s company and pursue Jesus together, the real reason for the season. Without Him, there would be none of this. Even if you are not caught up in the commercial “me-me-me”-ness of Christmas time, there is usually something that takes you away. Perhaps it’s the perfect menu for Christmas dinner, or the scrambling to please everyone with your time. Whatever it is, take a moment to step back and breathe, thanking God for all He has given you, even in the midst of the stress. I know I have to do that, many times a day, but that is okay. He’s there. He’s here. He has come.

Though my sentimental Christmas cookies I’ve shared today and this week have nothing to do with the birth of Jesus, they bring me back to family, back home, back to the well-worn yellow recipe card and afternoons of my youth and beyond spent baking up a storm. I’m not sure what my blogging will look like over the next week as I’ll be spending time with my family and my Ben, celebrating the season but I hope that you enjoy it as much as I am planning to!

Classic Sugar Cookies [from Mom]
printable version

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 cup butter, softened
  • 2 tablespoons whipping cream
  • 1 egg, beaten
  • 1 teaspoon vanilla

Directions:

Mix together flour, sugar, and baking powder. Cut in softened butter until mixture crumbles, then mix in whipping cream, egg, and vanilla until a soft dough forms. Add more cream if necessary. Cover and refrigerate for one hour.

When ready to bake, preheat oven to 375 degrees. Roll out dough on a well floured surface, incorporating more flour into dough if necessary to roll out well. Cut into shapes and place on ungreased baking sheets. Bake for about 10 minutes or until lightly browned. Cool and then frost.

Frosting [from Mom]

Ingredients:

  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 2 tablespoons whipping cream
  • optional: food coloring, sprinkles, etc. for tinting frosting and topping

Directions:

In the bowl of a stand mixer, cream together butter, vanilla, and powdered sugar. Swirl in whipping cream, beating until frosting reaches a spreading consistency. Add more whipping cream to thin out if necessary.

Time: 4 hours.

Yield: Varies based on size of cookie cutters, but about 2 good sized Tupperwares.

Cookies, Desserts

Cookie Days #2: Pfeffernusse

Sarah

Yesterday, we went with a new twist on a traditional Christmas munchie; today, we are going way, way back. Back to to old Germany, in fact!I was first introduced to the Pfeffernusse [rhymes with beetlejuice] by Ben. Apparently they are a Christmas tradition in his family. I had never heard of these peppery, licorice-y, spicy hard cookie treats before the first Christmas we were married and when I tried it, I spit it out–I hated it. It was the most disgusting cookie ever!

Or so I thought. Turns out there’s more than a few ways to make a Pfeffernusse [as with most old recipes, the “original” tends to vary by region/family/etc.], and when I realized this, I promptly found a version without anise extract to make with Ben. Surprisingly, as I researched recipes, I realized that it probably wasn’t the pepper flavor that turned me off [literally Pfeffernusse means “pepper nut”], but it was the anise–licorice. My most dreaded flavor ever!

If licorice is your thing, feel free to stir in a teaspoon or so–I won’t tell! Ben would have been thrilled to have that flavor party with the gingerbread-y spices too, but we didn’t have any at home [I wonder why, licorice-hater that I am] and we were too lazy unwilling to let that scent/taste in my kitchen to run to the store to get some. So, this Pfeffernusse must sadly go without–but you don’t have to be sad like the Pfeffernusse because these cookies are made up of pretty simple, classic ingredients that I bet you have in your pantry right at this very moment. Enjoy! One more cookie recipe to come tomorrow!

P.S.  My apologies for the photo repeat… the light is not my friend this time of year!

Pfeffernusse Cookies [from Comfortably Domestic]
printable version

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cardamom [I substituted allspice]
  • 1/4 teaspoon freshly ground pepper [white is preferred, but black works too]
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • powdered sugar

Directions:

In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, cardamom, and pepper. Meanwhile, in the bowl of a stand mixer, cream together butter and sugar. Add molasses and beat well, then add egg and do the same. Next, fold in flour mixture gradually and beat until just combined. Remove bowl from mixer and cover, placing in the refrigerator to chill for at least 2-3 hours [or up to one week].

When ready to bake, preheat oven to 350 degrees. Prepare baking sheets by lining with parchment paper or a silpat. Roll dough into one inch balls and place about 1-2 inches apart, spacing evenly.

Bake for 12-14 minutes or until lightly browned. Cool on baking sheets for 2 minutes [cookies will continue to cook a little, and will become harder as they cool, so don’t bake too long]. Remove to wire rack and immediately roll in powdered sugar. If you like a lot of powdered sugar, roll again after cookies have cooled completely. Store in an airtight container.

Time: 4 hours.

Yield: 5 dozen.

Notes: Original recipe advises that cookies can be frozen, just roll in powdered sugar again after they are thawed.

Cookies, Desserts, Recipes

Cookie Days #1: Chocolate Covered Cherry Cookies

Sarah

Yesterday I referenced some cookies that were getting in the way of real meals around my house. I’d like to take the rest of this week to tell you all about them! How does that sound? Well, if it doesn’t sound good, then click away because that is the plan, Stan.

So, anyways. Cookies.

About a month ago, right before Thanksgiving, I received a holiday mailer from Sam’s Club. We’re members, so it wasn’t too big of a surprise. I normally toss that sort of thing, but for some reason decided to flip through the ads just to see what kind of goodies they were trying to sell me today. I mean, I already buy my carrots in 5 pound bags and can get enough oats to last a year [for real]. But lo and behold, from the pages of a Sam’s Club advertisement, a recipe caught my eye. A cookie recipe, to be exact, one that would have been the bane of my third grade school Christmas gift exchange: Chocolate Covered Cherry Cookies.

See, as a third grader, I hated those little fake-sweet things with a passion, and arrived home in tears right before Christmas break because my Secret Santa got me a fancy box of them tied with a bow. This was devastating to the girl who only wanted a troll or a Barbie or whatever was in in third grade. Devastating, I say. Just ask my mom.

Now, many moons later, I can’t say that I adore chocolate covered cherries… but as I saw that recipe, memories of third grade abounding, I knew I just had to try them. The icing on the cake [or perhaps, the cherry on top?] was that the recipe submitter was none other than one Sarah Y. Before I got married, I was Sarah Y. Now I am Sarah K., but as a tribute to my third grade and maiden self, these Chocolate Covered Cherry Cookies earned themselves a spot on my Christmas cookie plate. On their own merit, they have earned themselves a tasty award thanks to the abundance of soft, luscious chocolate coupled with the sweet satisfaction of a maraschino cherry. They are delicious, and just a smidgen different from your average Christmas cookie, so I hope you give them a try and come back the rest of this week for more cookie magic.

Chocolate Covered Cherry Cookies [from Sarah Y. via Sam’s Club, also online at BHG]
printable version

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 10-ounce jar undrained maraschino cherries
  • 6 ounces dark or semisweet chocolate pieces
  • 1/2 cup sweetened condensed milk

Directions:

Preheat the oven to 350 degrees.

First, in a small bowl, mix together flour, cocoa powder, baking soda, and baking powder. Set aside. Then, beat together butter and sugar until creamy. Add egg and vanilla, mixing well, then fold in dry ingredients.

Next, drain cherries, reserving juice. Shape dough into one inch balls and press down in the center of each ball with thumb, placing balls on baking sheets about 2 inches apart. Place a cherry in each indentation.

Lastly, heat chocolate and sweetened condensed milk in a small saucepan, stirring constantly until chocolate has melted. Remove from heat and stir in 4 tablespoons reserved cherry juice.

Working quickly, spread about 1 teaspoon frosting over top each cherry. Bake for 10 minutes then cool completely before storing in an airtight container.

Time: 45 minutes.

Yield: about 36.

Notes: The original recipe claimed a yield of 48, but even if I had gotten that, my jar of cherries only contained 30 so I had to replace a few with dried cranberries instead… just as a fair warning!

Cakes, Desserts, Recipes

Cinnamon Sugar Apple Cake

Sarah

Umm, so you know how some things are best eaten straight out of the oven, standing at the kitchen counter with a fork poking into the still-too-hot-it’s-burning-your-mouth cake? But you don’t care because it’s just so delicious that if you don’t seize this moment you may very well regret it? Or is that just me?

Well, this is that dessert.

Cinnamon Sugar Apple Cake | thepajamachef.comCinnamon Sugar Apple Cake. It’s what dreams are made of.

Oh–not your dreams? Well, think again. This cake is uber moist [sorry, all you who are averse to that work–I’m not sure how else to describe it] and spongy. The crunchy topping is sugary sweet to the max, a perfect contrast to the fruity sweetness of the cake’s little bits of chewy apple delight. We enjoyed this cake for dessert and also breakfast, lunch, and dinner. Like Lindsay and her husband, Ben and I ate the whole pan in a matter of days. It is just that good. I hope you enjoy it too!

Cinnamon Sugar Apple Cake

  • Servings: 20
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[from Pinch of Yum]

Ingredients:

  • 1 1/2 cups brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup buttermilk [I subbed milk and lemon juice]
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups chopped apples [I used Gala once and then Gala/Granny Smith round 2, and didn’t peel them.]
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter
Directions:

Preheat oven to 325 degrees F and grease a 9×13 inch pan with cooking spray. In a large bowl, whisk together brown sugar, oil, egg and buttermilk. Then stir in baking soda and vanilla. Lastly, mix in flour and apples. Pour batter into prepared pan.

In a small bowl, combine sugar, cinnamon, and butter, mixing gently with a fork. Spread it evenly over the batter. It will not fully cover the batter, but it will bake up fine.
Bake for 40-45 minutes or until golden brown. Serve warm or at room temperature.
Notes:
This recipe is very forgiving. Here are some ways you could alter the original recipe if desired. I do NOT recommend making all the changes at once!
  • Use less brown sugar in the cake: I’ve reduced the brown sugar to 1 cup instead of 1 1/2 before. It’s less sweet but not noticeably so.
  • Substitute the buttermilk for Greek yogurt: I have not tried this but others have.
  • Use white whole wheat flour in place of the all-purpose: I’ve done a straight substitute. I have not tried whole wheat flour though, only white whole wheat which is lighter.
  • Add warm spices to the cake: like 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Some people think the cake is too bland without it. I think adding the spices to the batter takes away from the topping and from the apple-y flavor of the cake, but it’s up to you.
  • Add salt to the cake: some people think the cake batter is too bland without salt. The original recipe did not have salt and since I don’t use salt in baking except for breads, I didn’t see the need to add it. I don’t know how much you would add but you can look at other recipes for cakes made in a 9×13 inch pan and see what amount they use.
  • Double the topping: the topping is not meant to cover every square inch of the cake when it is unbaked. However, when the cake is baked, the cake rises and makes all sorts of yummy nooks and crannies with the topping.

Linked up with: Weekend Potluck.