Tag Archives: chocolate

mini chocolate chip cookie cups

Posted on by

5


april cookie cup DSC_9770

These tasty bite-sized treats take your ordinary chocolate chip cookie and turn it into a deep, chewy, cookie cup.  Plus, they’re perfectly bite-sized (hello, portion control!).  In case you, like me, are unable to eat just a bite of a giant cookie.  Or a regular-sized cookie.  Or, of anything…

E9F71907-C0D1-4F38-A73F-1C0E25E2C693

Yes, that’s me texting the BF …  Self control, I have none.

So yes, the beauty with these is that you don’t have to try to limit yourself to just a bite.  Instead, just to one cookie… or maybe two.  You can always stuff the rest in the freezer for convenient snacks for the future you.

I also took the opportunity to stuff a bunch of chocolate into the middles of them to make them like little molten-chocolate-stuffed cookies once you reheat them in the microwave… which is totally normal.  Because, everyone reheats their cookies before they eat them, right?

Although the BF seemed to think it was “too much” chocolate, as if that’s a thing!

I borrowed this recipe from Shannon over at A Periodic Table, you can get the recipe there or you can see it below 🙂

Print
mini chocolate chip cookie cups

Yield: 24 cookie cups

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips*

Instructions

  1. 1. Preheat oven to 375?F; lightly grease the cups of a mini-muffin pan
  2. 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, set aside.
  3. In a large bowl, beat the sugars and butter together until creamy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the bowl and add vanilla and continue beating 30 more seconds until incorporated.
  4. 3. Add the flour mixture in 2 parts, beating on low just until incorporated. Gently fold in chocolate chips with a spatula.* Place dough in refrigerator to chill for about 20 minutes.
  5. 4. Once chilled, remove dough from refrigerator and form into 1-inch balls. Place a dough ball in the muffin tin, pressing down to flatten the tops. Continue with the rest of the dough until each muffin tin has dough in it.
  6. 5. Bake for maybe 7-12 minutes, checking them at the 7 minute mark for doneness. Let the cookies cool in the muffin tin on a metal rack for 10 minutes, then invert onto cooling rack to continue cooling. If you have any issues getting them out you can wedge a thin knife or spatula between the cookie and the tin to loosen it.

Notes

* Alternatively, you can press a large chocolate chip or a couple of them into the middle of each cookie dough ball once it is in the muffin tin

https://wee-eats.com/2013/08/20/mini-chocolate-chip-cookie-cups/

[ Recipe from A Periodic Table ]

cookie cup pin

s’mores icebox cake

Posted on by

3

edit DSC_0189

Did we all enjoy our break from whipped cream and sugar?

I hope so, because it’s over.

So, so, so over.

edit DSC_0222

Because who can say no to s’mores?  Not this girl.

Especially in the summer, when you don’t even need any fire to make them.

Ok, maybe just a little fire.  After all, how can you have a s’more without a toasted marshmallow?

edit DSC_0239

You can’t.  You absolutely cannot.

So, for this cake, we keep our roasted marshmallows and layer them with graham crackers, whipped cream, and chocolate pudding.  Not just any chocolate pudding, though, HERSHEY’S chocolate pudding!  I didn’t even know Hershey’s MADE pudding… but as soon as I saw it my brain instantly went to s’mores, and my no-bake frenzy turned those s’mores into an icebox cake.

Because you can’t have s’mores without Hershey’s!

hershey pudding

Well, you can, but they aren’t the same.

After we layer our ingredients, we use the magic of the refrigerator to turn those crunchy grahams into soft layers of cake.  It’s magic!  For real! And those marshmallows, the whipped cream does some crazy refrigerator voodoo and makes them become one with the whipped cream.  It’s like biting into sweet, toasty little clouds in between layers of chocolate and graham.

Like I said, magic.

S’mores Ice Box Cake

Makes 1 9-by-5 inch cake

Printable Recipe

  • 2 ¼ graham sheets per layer (1 sleeve total), 1 cracker reserved for crumbling
  • 1 ¾ cups milk
  • 1 (3.5-ounce) package chocolate pudding (I used this one)
  • 4 ounces cream cheese (optional)
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup + 1 Tablespoon powdered sugar, separated
  • 1 cup mini marshmallows, toasted if you’re feeling motivated; 2 Tablespoons reserved
  • 1 Hershey bar, chopped

1. Whisk pudding mix and milk in a medium bowl until thickened, about 5 minutes.  Place in fridge to thicken up, at least another 5 minutes.

2. Make whipped cream:

Note: I added cream cheese to my whipped cream, because I read somewhere that it would help to “stabilize” the whipped cream.  I’m not sure if it works, but you can leave out the cream cheese if you like.

In a small bowl, whip cream cheese with 1 tablespoon of powdered sugar until smooth and creamy.  In alarge bowl, whip heavy cream until thickened.  Add ¼ cup powdered sugar and vanilla extract and continue to whip until it reaches firm peaks.  Gently fold cream cheese into whipped cream and stir to combine.  Refrigerate until ready to use.

3. Toast your marshmallows (if desired, trust me, you desire).  I used this adorable handheld torch that the BF got me for Christmas, or my birthday, or some celebratory event.  I don’t use this thing nearly enough.  It works SO WELL.  I love it.

4. When ready to assemble, layer your cake starting with graham crackers, then whipped cream, mini mallows, and chocolate. Some icebox cake recipes tell you to start with a thin layer of whipped cream (like lasagna has you start with a layer of sauce).  This is optional, but will help your bottom layer to soften faster.  I prefer to skip this step and not have my bottom layer glue itself to my serving platter, but to each his (or her) own.

A 9 by 5 cake will require each layer to have 2 1/4 sheets of graham crackers.

smore cake layer 1

Repeat your layering until you reach the top (3 layers in all, of course you could make it taller with extra grahams. There was plenty of whipped cream and pudding left over).

edit DSC_0183

Spread whipped cream over sides as well, if you would like a fully-frosted cake, or leave the sides unfrosted for a more whimsical look. Sprinkle with chopped Hershey’s, mallows, and graham crumbs.  Chill for at least 4 hours to allow grahams to magically turn into cake.

 

s'mores pin

rocky road ice cream

Posted on by

9

edit DSC_0151

Something about the summer, I just want to eat ice cream all day every day.

Possibly related to it being hotter than the sun outside.  I’m not sure.

So, recently I’ve been keeping cool with this delicious, decadent, deeply-chocolatey ice cream.  Swirled with fudge ripple, chocolate-covered peanuts, and marshmallows.  Home-made rocky road.

And don’t think that just because there are toppings mixed in, that you can’t make a sundae out of it.  See down there?  It’s got this whole S’mores-Rocky-Road hybrid thing goin’ on.  And it’s good.  Very good. You may remember it from such hits as “my way to use Jeni’s gravel” (below)

IMG_4213

I was never a fan of rocky road growing up… I’ve had a long-standing prejudice against nuts in my baked goods.  I still refuse to eat brownies with walnuts, but ice cream with peanuts (especially these ones, which are covered in chocolate) is something I have managed to make room for in my life.

To make this ice cream, you just use your favorite chocolate ice cream (I provided my favorite chocolate ice cream recipe below), layered with chocolate sauce, peanuts, and marshmallows.  Super easy.

If you have your own favorite chocolate ice cream recipe, feel free to use that one.  But, if you’ve never made Jeni’s, I highly recommend giving it a try.  I don’t think you’ll be disappointed.

edit DSC_0156

This ice cream is so good it’s even making itself drool.

Rocky Road Ice Cream

Makes: 1 pint

Printable Recipe

  • 1 recipe chocolate ice cream (recipe below)
  • 1 recipe fudge sauce (recipe below)
  • 1/2 cup chocolate-covered peanuts, roughly chopped
  • 1/2 cup mini marshmallows

For the sauce:

  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tablespoons unsweetened cocoa powder, dutch-processed
  • 1/2 teaspoon vanilla extract
  • pinch salt

1.  Whisk all ingredients except salt and vanilla in a medium saucepan.  Heat over medium heat until the mixture begins to boil, whisking constantly.

2.  Once it boils, continue whisking for 1 minute over heat.  Remove from heat and stir in vanilla and salt; set aside to cool to room temperature.  Once cooled, transfer to an air-tight container and refrigerate until ready to use.

3.  Sauce can be stored up to 2 weeks in the refrigerator.

For the base:

  • 1 C whole milk
  • 1 Tbsp + 1 tsp cornstarch
  • 2 oz bittersweet or semisweet chocolate (I used Trader Joe’s 72% Dark, figuring it was close enough)
  • 1/4 C heavy cream
  • 1 C evaporated milk
  • 2/3 C sugar
  • 2 Tbsp light corn syrup
  • 1/3 C unsweetened cocoa powder
  • 1/4 tsp fine sea salt

1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl (this is called “making a slurry”). Set aside.

2. Chop chocolate and put it into a medium bowl. Fill a separate large bowl with ice water.

3. Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a large saucepan and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until well-mixed. Continue boiling for 4 minutes.

4. Remove the pan from heat and gradually whisk in the cornstarch slurry. Return to heat and bring back to a boil, stirring with a spatula, until slightly thickened (about 1 minute).

5. Gradually whisk the hot milk mixture into the chocolate. Add salt and whisk until chocolate is melted and mixture is smooth.

6. Pour mixture into a 1-gallon freezer bag and submerge sealed bag in ice water until cold (appx 30 minutes).

7. Pour bag contents into frozen ice cream machine and spin until thick and creamy (about 25 minutes in Cuisinart 2 gallon machine).

8. Layer ice cream in 1 quart storage container (those Ziploc ones work perfectly) – First spread a layer of fudge sauce, sprinkled with peanuts and marshmallow, then a layer of ice cream, then another layer of fudge sauce, peanuts marshmallows, etc… (see video for reference if this instruction isn’t clear) 😉  When done, press a layer of plastic or parchment against the top of the ice cream and cover with lid.  Place in coldest part of freezer for at least 4 hours, or until firm.

rocky road pin

[ ice cream base adapted from Jeni’s Splendid Ice Creams at Home ]

[ fudge ripple adapted from The Perfect Scoop ]

cookies & cream krispies

Posted on by

8

oreo krispies 0142 pin 2

We are no strangers to rice krispy treats in this house, they are one of the BF’s favorite foods.  Especially when he gets to use cocoa krispies for them.

These bars were basically made for us, combining his love of rice krispy treats and my deep love of Oreos unite to create an amazing cookie-filled krispy treat.  BF made them all by himself (well, with the help of my owl apron), and they were delicious.

aaron cocoa krispy treats

I noticed that (possibly due to Oreo cookie magic?) they stay fresh way longer than regular krispy treats.  We kept eating them all week long.  After they were gone, I may or may not have sniffed the container.

They’re that good.

oreo krispies 0128

Cookies & Cream Krispies

Printable Recipe

  • 1 (10.5 ounce) bag of mini marshmallows
  • 3 Tablespoons unsalted butter
  • 4 cups Cocoa Krispies (could use regular crisp rice cereal, if desired)
  • 3 cups Oreos, coarsely chopped

1.  Line a 9 x 13-inch pan with saran wrap, then grease with butter or spray with nonstick cooking spray; set aside.

2.  Melt butter in a large saucepan over low heat.  Once melted, add the marshmallows and stir with a silicone spatula until melted.

*Alternatively, you can melt the butter in a large bowl in the microwave, then add marshmallows and microwave until melted, stirring every 30 seconds or so.

3.  Add cocoa krispies and chopped cookies to marshmallow mixtures and stir until well-mixed.  You are going to need all of your arm muscles for this, so I hope you’ve been working out!

4.  Press mixture into prepared 9 x 13-inch pan and set aside to cool and firm up, about an hour or two.  (Or about 30 minutes in the fridge).  Once cooled, cut into bars and enjoy!  They will keep for about a week in an airtight container at room temperature.

 

 

 

reeses pieces no-bake peanut butter pie

Posted on by

4

 

reeses pb pie 2

It’s no secret that I love Reese’s.  If “Reese’s” was a real man, he would need a restraining order against me.

What is a lesser-known thing about me, is that I hate Reese’s pieces.  To me, they are the bastard child of the Reese’s corporation.  It’s weird, I know, because I love peanut butter so much (along with just about every other item that Reese’s makes), but these pieces… they just don’t do it for me.  I think it’s because they lack the flavor contrast provided by the chocolate, nor do they have the saltiness that gives peanut butter such a special place in my heart.

They’re just… bland.  Or something.

I don’t know what it is but I just don’t like them.  (Give me a bag of peanut butter M&Ms, however, and I will eat it until I’m sick to my stomach)

reeses pie 0015

But the BF, he loves Reese’s pieces.  With a passion.  They are pretty much his most favorite thing ever.  Clearly if the person I love could love something so much, it can’t be all bad, right?

So, I tried to make something that would satisfy both his love of Reese’s pieces, and my love of everything else that is peanut butter in the world.

Turns out that he’s onto something, because this pie is pretty awesome.

This pie makes up for everything those poor pieces lack on their own, like chocolate.  The pieces even help the pie out a bit, too, by offering a nice crunch to complement the otherwise creamy texture.  In fact, I think that without the pieces, the pie might even be a little too creamy… if that’s really a thing?

I mean, you don’t want your mouth to get bored when you’re eating dessert.  “Too creamy” will do that.  Bore your mouth.

reeses pie 9906

A little salty, a little sweet, a little creamy and a little crunch.  Yeah, this pie has pretty much the best of everything… no boredom here.

And, if you’re not too fancy for a store-bought Oreo crust, you don’t even need to turn on the oven!  Which is going to be a popular thing around here this month, since we are battling an excruciating heat wave.

It was 119 over the weekend.

photo

So yeah… I’m not trying to turn the oven on anytime soon.

In fact, it’s been so hot that I’ve been thinking about testing that whole “baking cookies in your car” thing to see if it really works.  I mean, if it works, what better place to test it?  Put the cookies in my car on my lunch break, let them bake in the sun, get into a car that smells like fresh-baked cookies after work… I don’t see any way that this could possibly go wrong.

I’ve made this dessert in another way, once upon a time ago.  I’m pretty sure all the pictures were taken with my old-school cell phone a million years ago.  But this, this is a faster, easier version.  If you want to make it the hard way, feel free to make every ounce of it from scratch following the directions here.

But since it’s summer, and it’s hot, and this is all about takin’ it easy, I recommend you follow this one below:

Reese’s Pieces No-Bake Peanut Butter Pie

Printable Recipe

Makes 1 9-inch pie

  • 1 9-inch Oreo pie crust (homemade or store bought)

  • 1 cup chopped Reese’s Pieces, I chopped mine, but I’m sure that’s not really necessary

  • ½ cup mini chocolate chips

  • ¼ teaspoon salt

  • 2 cups whipped topping (like Cool Whip), thawed (freshly-whipped cream works, but ya know, we’re being lazy)

  • ½ cup powdered sugar

  • 6 ounces cream cheese, room temp

  • 1 cup peanut butter (I always use Jif Creamy)

  • 2 Tbsp whole milk (I used 2% and the world did not collapse)

  • ½ cup heavy cream

  • 4 oz bittersweet (I used leftover semisweet mini chips) chocolate, chopped

1.  Toss chopped Reese’s Pieces, mini chocolate chips, and salt in a small bowl; set aside.

2.  In a stand mixer with a paddle attachment, beat cream cheese with powdered sugar. Start slow, once incorporated mix at medium speed until cream cheese is smooth. Beat in peanut butter, milk, and ¼ cup of the “crunch”.

3. Stir in ¼ of the whipped cream to lighten the mixture.  Once incorporated, stir in the rest of the “crunch” mixture (I left some aside to sprinkle on top). Then gently fold in the remaining whipped cream, being sure to scrape the bottom.

4. Pour peanut butter mixture into the crust and smooth the top. Refrigerate for at least 4 hours. Cover with plastic wrap once the mousse firms.

5. To finish, heat heavy cream in the microwave until almost boiling (about 2 – 3 minutes).  Add the chopped chocolate (I used leftover mini chocolate chips) and stir vigorously with a fork until it’s smooth and shiny. Pour the “ganache” over the pie, and smooth (or tilt the pie) to cover the top. Sprinkle with reserved crunch (if you saved some) and place the pie back in the refrigerator to set for at least 20 minutes.