BOO! Chocolate Covered Cookies

I know, I know. . .it’s not Halloween yet!  But I wanted to put this out there so you had plenty of time to order your molds from Spinningleaf.  And just so you know, I’m not being compensated – they don’t even know I exist.

Moving on, I chose the Ghost mold because it’s super-cute, and I only needed dark chocolate and white chocolate – no additional coloring or colors to buy. . .woohoo!

If you make these for a school party you might want to buy 2 molds to speed up the process, and I would plan on 1, possibly 2, cookies per kid – they’re pretty big.  Let’s get to it!

Chocolate Ghosts Adapted from Spinningleaf.com

Makes 6

1 Ghost mold

Approximately 1 (1 pound bag) of white candy melts

Approximately 1/4 of a pound of chocolate candy melts

1 package of chocoalte sandwich cookies, or another cookie of the same size

Now, head on over to get the directions here.  And don’t worry if the cookie shows through a little - Ghosts are transparent!!!

Linking to I Heart Nap Time

Mississippi Mud Cake

My youngest has been walking around for a few days with a recipe card, sent to me by Southern Living as an advertisement, with the recipe for this very cake on it.  She’s pointed to it enough, that I finally broke down and made her the cake. . .it’s super gooey, so have a wet washcloth ready!

Mississippi Mud Cake Adapted from Southern Living advertisement

1 cup pecans, toasted

1 cup butter, slightly softened

1 (4 ounce) semisweet chocolate baking bar

2 cups sugar

1 1/2 cups flour

1/2 cup unsweetened cocoa

4 large eggs

1 teaspoon vanilla

3/4 teaspoon salt

1 bag of mini marshmallows

Chocolate Frosting, recipe follows

Preheat the oven to 350.  On a baking sheet, toast the pecans for 10 minutes.  Take out of the oven to cool.

Microwave the butter and chocolate in a medium bowl for about 1 minute, or until the chocolate is almost melted.  Stir until it’s completely melted.

Add the sugar to the chocolate mixture; stir.  Then add the next 5 ingredients.  Stir until combined.  Pour the batter into a greased (with nonstick spray) 9 x 13 inch pan.

Bake at 350 for 30-35 minutes, then sprinkle evenly with the marshmallows; bake an additional 10 minutes.  Take out of the oven and pour the warm chocolate frosting over the top of the marshmallows, then top with toasted pecans.  Enjoy!

Chocolate Frosting Adapted from Southern Living

1/2 cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 ounce) package powdered sugar

1 teaspoon vanilla

In a medium saucepan, stir together the butter, cocoa, and milk.  When the butter has melted, cook for another 2 minutes, or until thickened.  Remove from the heat, and beat (with your electric mixer) in the powdered sugar and vanilla until smooth.  While warm, pour it over the hot cake.

Linking to I Heart Nap Time

Ice Cream Swimming Pool Cake

For my son’s swimming party he wanted a pool cake.  Yikes!  So this was what he ended up with.  It’s an ice cream cake and all the decorations are edible – a must when serving children (IMHO).

Ice Cream Pool Cake Adapted from FamilyFun Birthday Cakes

3 containers (3 pints each) ice cream

1 jar of fudge, or ganache

whipped topping or whipped cream

blue coloring

O-shaped cookies and gumballs

1 1/2 cups graham cracker crumbs

4 Tablespoons butter

1/3 cup sugar

1 package of creme wafers

Set ice cream on the counter to soften.

In a medium size microwave-safe bowl, melt the butter.  Stir in the graham cracker crumbs, and the sugar.  Mix together until combined.  Pour into the bottom of a springform pan, with the ring attached.

Place in the oven at 350 for about 10 – 15 minutes.  Set aside to cool.

Scoop the softened ice cream into a very large bowl and stir until smooth, but not completely melted.  Place the cooled springform pan inside of a plastic shopping bag (to catch any leaks from melting ice cream).

Pour half of the ice cream over the cooled crust, then top with the fudge (or ganache).  Pour the remaining ice cream on top, then immediately place the pan in the freezer.  Leave in the freezer for 4 to 6 hours to set completely.

In a mixing bowl, tint the whipped topping (or freshly made whip cream) blue.  Take out the cake and cover the top with the blue cream, then add the cookies and gumballs as “pool toys.”

Place the cake immediately back in the freezer until ready to serve.  Before serving, carefully loosen the sides of the cake by running the sides under the faucet (careful not to get the cake wet!)

Once the cake is loose, push the bottom of the pan so that the ring part has fallen around your arm.  Then place the cake on a cutting board and let the kids help you add the wafer cookies to make the sides of the pool!

Linking to I Heart Nap Time

 

Ice Cream Pancakes

My kids love pancakes, and ice cream (who doesn’t?!).  So when I was flipping through one of their books and found a recipe for Ice Cream Pancakes, I knew I had to try it!  These are a cross between a pancake and french toast since they’re fried in oil.  Yum!

The original recipe called for vanilla ice cream, but I had chocolate chip – so that’s what I used (and that’s why you see chocolate flecks in the pancakes).  So grab the kids and make breakfast for dinner!

Ice Cream Pancakes Adapted from Mouse Cookies & More A Treasury

2 cups ice cream

1 cup water, warm

1 egg

2 1/2 cups flour

1 1/2 teaspoons baking powder

pinch of salt

1/4 cup canola oil for frying, add more as needed

In a medium bowl (preferably melamine with a pour-spout), place the ice cream, warm water, and egg.  Stir until combined.

Add the flour, baking powder, and salt; stir together until combined – but don’t overmix!  Lumps are okay.

Heat the oil in a cast iron pan (or nonstick skillet) on medium heat, and pour a couple of small pancakes (about 1/3 cup for each).

When the pancakes start to bubble on top (about 1 minute or so), flip them.  Cook for another minute on the other side, or until done.

*Sometimes I cut into the center of a pancake with a spatula to make sure it’s done!

Linking to I Heart Nap Time

Chocolate Chip Muffins

Most of my happiest childhood memories involve food, and this recipe is no exception.

When I was growing up, my grandmother used to make chocolate chip muffins for us when we visited her as kids – those were the only times I remember being allowed to eat chocolate for breakfast!

Back then she used mini chocolate chips, but I love chocolate, so it seemed only fitting to replace them with regular chocolate chips.

This is a one bowl recipe – the kids can help by adding the chocolate chips and scooping the batter into the muffin cups!  Bake some memories!

Sour Cream Chocolate Chip Muffins Adapted from King Arthur Flour

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, slightly softened

3/4 cup sugar

2 large eggs

2 teaspoons vanilla

1/2 cup sour cream

1 1/2 cups chocolate chips

Set the oven to 350 and line a 12-cup muffin  pan with baking cups.

Beat the butter and sugar in a medium bowl until fluffy.  Add the eggs, mixing well after each.

Add the vanilla and sour cream; stir until combined.  Next, add in the baking powder, baking soda, salt, and flour.  Stir gently, just until combined.  Lumps are fine!

Add the chocolate chips, then scoop the batter into baking cups.  Bake for 18-20 minutes, until a toothpick inserted comes out clean.

Leave muffins in the pan for about 5 minutes, then remove them and place them on a rack to cool.  Enjoy!

*These freeze really well!  After the muffins are cool, put them in a freezer ziploc-type bag and freeze.  Then just gently reheat in the microwave on the defrost setting for a quick breakfast or snack for the kids.

Linking to I Heart Nap Time

Chocolate Dipped Marshmallows

These are the perfect little treat to make with the kids after school!  They’re super-easy to assemble, and kids love them.

Chocolate Dipped Marshmallows  Adapted from Yum! Magazine for Kids

1 1/2 cups semisweet chocolate chips

1 Tablespoon shortening

Graham Cracker crumbs – plain, or mixed with melted butter and sugar (as you would for a pie crust)

Pretzel sticks

Melt the chocolate chips and shortening together in the mircowave for about 1 minute.  Stir until completely melted – don’t overheat or you’ll burn the chocolate!

Stick a pretzel stick into the marshmallow.  Dip the bottom of the marshmallow in the chocolate and then in the graham cracker crumbs.

Set on a parchment lined cookie sheet and place in the frig for about 15 minutes, or until chocolate sets.

Linking to I Heart Nap Time.

Fall Weddings and the Perfect “Pair”!

Fall is just around the corner, and I think these are the cutest cookies for weddings, or wedding showers!

The idea for the cookie was inspired by a pear cookie cutter I came across a few years ago with the tag “the perfect pair.”

These are decorated in royal icing, and the details are painted on with equal parts water and gel food coloring.

You could also “paint” the accents with dry powdered food coloring.

Happy Baking!

Linking to I Heart Nap Time

Gooey Oatmeal Bars

Well, it’s already back to school time!  I can’t believe summer is already over.  This is one of the kids favorite ”cookies” to make themselves - yes, it’s that easy!  So whip out your bowl and let’s get started.

Gooey Oatmeal Bars Adapted from Sesame Street Yummy Cookies

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup packed light brown sugar

1/2 cup unsalted butter, softened

1 egg

1 Tablespoon water

1 1/2 cups uncooked old-fashioned oats

1 1/2 cups chocolate chips, divided

Beat the butter and sugar together until combined.  Add the egg, water, and vanilla – beat for 30 seconds.

Stir in the flour, baking soda, salt, and oats.  Add in 1 cup of chocolate chips, and spread the cookie dough into a 9-inch baking pan (coated with nonstick spray).

Sprinkle the remaining chocolate chips on top and bake in the oven at 375 for about 30-35 minutes.

The center should be set, and the top lightly browned.  Enjoy!

Linking to I Heart Nap Time

Individual Strawberry Cheesecakes

I couldn’t decide which picture to share. . .so my sister (who’s wise beyond her years) suggested I post both – so here they are!

I love dessert.  So much, in fact, that I believe it’s unforgiveable not to partake in it daily.  And because my life is chaotic, sometimes I like an easy dessert, and this falls into that category.

It’s a super-simple cheesecake recipe that can be thrown together in minutes, and did I mention it only has 4 ingredients?  If possible make it at least 6 hours in advance - warm cheesecake just isn’t good!

Individual Cheesecake with Strawberry Topping  adapted from Philadelphia Cream Cheese Collection

2 packages (8 ounces each) cream cheese

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla extract

Beat the cream cheese together with the sugar until creamy.  Then add the eggs one at a time and beat until combined.  Stir in the vanilla extract.

Pour into a greased (use softened butter) 6 cup muffin pan (mine was stoneware), and bake at 350 for 30-40 minutes.

They’re done when the tops are puffed up in the center, and just slightly golden brown.  Cool for 5 minutes.  Loosen the sides before turning them out onto a cutting board to cool.

After they’re cool, cover them with plastic wrap and store in the refrigerator for 6 hours, or overnight.

Strawberry Sauce Adapted from Better Homes and Gardens New Cook Book

3/4 cup sugar

2 Tablespoons cornstarch

dash of salt

1/3 cup water

4 cups fresh or frozen strawberries

Place the sugar and cornstarch in a medium saucepan and whisk together to break up any lumps.  Then add the water and stir well.  Add in the strawberries.

Over medium heat, cook and stir until the sauce is thick and just starting to boil.  Stir for 1 to 2 minutes more, then take off the heat and let cool.  Store in the refrigerator.

Delicious served over ice cream, cheesecake, or to coat fresh strawberries for pie!  Yum!

Linking to I Heart Nap Time, Funky Polka Dot Giraffe, Sugar and Dots, Sugar Bananas, A Well-Seasoned Life, Tidy Mom, Alli N Son, Thirty Handmade Days, and Whipperberry.

Custard & Cake

If you can look at this picture and not lick your screen - then you have some serious willpower!  This is a combination of the Half-Naked Chocolate Cake and the Vanilla Bean Custard I previously made (on two separate posts).  They are amazing together – seriously.  You’ve got to try it!

Linking to I Heart Nap Time, Funky Polka Dot Giraffe, Sugar and Dots, Sugar Bananas, A Well-Seasoned Life, Tidy Mom, Alli N Son, Thirty Handmade Days, and Whipperberry.