Wednesday, November 24, 2010
(Cookie on the left:pre-frosting, Cookie on right: post-frosting)
Hello everyone! I know that I should probably be posting another pumpkin recipe since tomorrow is the big turkey day, but I really wanted to tell you about these yummy chocolatey cookies! Chocolate is an ingredient that is used year round so it's totally acceptable for me to be posting a chocolate recipe around Thanksgiving, right? Anyways, these simple little cookies are great if you have some marshmallows that you need to use up. They are incredible right out of the oven. Well, I guess you have to let them cool just a smidge before you frost them, but don't wait too long! Yummy, warm, gooey, fudgey, marshmallowy delights! Trust me, these will send you into a sugar coma for sure. I found this recipe in an old Hooper 1st ward cookbook from 2006. MaryJane Arrant is the wonderful woman who gets credit for this recipe. Such a sweet woman. Thank you MaryJane for sharing this tasty recipe!
Chocolate Marshmallow Cookies
1 C. Sugar
1/2 C. Shortening
1/2 C. Cocoa
1/2 Tsp. Salt
1/2 Tsp. Soda
1 3/4 C. Flour
1 Tsp. Vanilla
Marshmallows cut in half
Preheat oven to 350 degrees.
Mix together all ingredients except marshmallows. Drop on cookie sheets and bake for 5 minutes. Place half of marshmallow on top of cookie and bake 5 minutes more. Cool, and then frost with chocolate frosting.
Yummy Chocolate Frosting
(Worldwide Ward Cookbook: Mom's Best Recipes-Kristy Sinks, Vernal, Utah)
3 Tbsp. Butter
3 Tbsp. Cocoa
1/2 Tsp. Vanilla
1 Tbsp. Corn Syrup
1 1/2-2 C. Powdered Sugar
2-3 Tbsp. Milk
Combine butter, cocoa, vanilla, corn syrup, and powdered sugar. Stir in enough milk to make smooth frosting.
Sunday, November 21, 2010
(I thought this picture of Grandma Marge in her pumpkin costume was appropriate for this title. he he he)
Hello friends! With Thanksgiving only a few days away, I imagine many of you are spending time in the kitchen baking and deciding which recipes you want to make for the big day! Well, as promised, here are a couple of tasty pumpkin recipes for you to try.
The first recipe is for pumpkin waffles. YUM. Last weekend my mom and I decided that we wanted to find a recipe for pumpkin waffles to make for breakfast the next morning, so I began searching the internet to find a recipe that seemed good enough to try. To my surprise, I stumbled across an entire website devoted to a specific pumpkin waffle recipe. (http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/) Curious, I thought, what makes this recipe so special? I began reading through the comments that people had posted about this recipe, and every single comment gave nothing less than heavenly remarks about these waffles! One guy said, "While I was making these, I thought I probably won’t do it again because of all the dishes I was going to have to wash after finishing. BUT, after tasting them, I would wash dishes for a whole year to eat them. These are amazing! Best waffles I have ever had and I am a seasoned cook!" After reading that comment, I knew I had to try these waffles!
OH. MY. HECK. These waffles truly are incredible. If you are an avid pumpkin lover like myself, you will go crazy over these waffles! Make them. Right now. I promise you will be hooked for life. Sorry I don't have a picture of them, but if you go to the website above you will see one. I can honestly say that I've fallen in love with a waffle.
makes 4 round “Belgian” style pumpkin waffles
Click here for the metric version of the recipe.
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! The blog says that it took exactly 2 minutes 30 seconds to cook the waffles in a Presto FlipSide waffle maker.
*Any of your standard waffle toppings would be delicious with these waffles! But get creative and try fun toppings and syrups! Believe it or not, these are yummy plain too :)
Pumpkin Cream Cheese Swirl Brownies
The next recipe is Pumpkin Cheesecake Swirl Brownies. This is another delicious pumpkin recipe! I am never patient enough to let any of my baked goods cool before I eat them, but with these, I recommend that you let them cool a bit before eating them. Don't get me wrong, they were still tasty fresh out of the oven, but I liked them much better after they had cooled a little bit. They were super delicious!! I ate way too many of them. They were addicting!
Pumpkin Cream Cheese Swirl Brownies
(adapted from Perry’s Plate)
3/4 cup butter, melted
1 cup sugar
1 Tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
Pumpkin Cheesecake Batter:
6 oz cream cheese, softened
1/3 cup sugar
2 Tbsp flour
1/2 cup pumpkin puree
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1. Preheat oven to 350F. Grease an 8×8″ baking pan.
2. For the Brownie batter: Beat together melted butter, sugar, and vanilla with an electric mixer. Then beat in eggs one at a time. Whisk flour and cocoa powder in small bowl, and then gradually stir into butter mixture by hand.
3. For the Pumpkin cheesecake mixture: Soften cream cheese in microwave. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
4. Spread about 2/3 of brownie batter into prepared pan. Drop dollops of the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan, making figure eights.
5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy! Happy Holiday Baking!!
Saturday, November 13, 2010
Meet my roommate Sarah. She is the one on the left. Sarah is a really hard worker. Sarah graduated from BYU(we have forgiven her) with a Bachelors degree in English, and is now working on her Masters up here at Utah State!
Anyways, a few weeks ago dear Sarah decided that she eats too many treats and was going to go without anything sweet for two weeks. She decided she needed some motivation to do this, so after a lengthy phone call to her mom, the challenge was on, and a new sweater was in order upon completion of this difficult experience. I thought she was crazy!! I mean, I KNOW that I eat way to many treats, but that is something that is a part of me. That is who I am! I truly believe that there is 98% sugar running through the veins in my body and 2% blood. Anyways, on day six of Sarah's challenge we were sitting in the kitchen frosting the cupcakes that I had baked that day. I had definitely eaten my fair share of chocolate frosting, cake batter, and cupcakes, and was feeling really full. I said, "I should go two weeks without treats. I am REALLY bad." My dear roommate Sarah responded with, "Sarah, I love you, but you ARE bad. You have made two different kinds of cupcakes this weekend!"
I thought, SHOOT. She's right. So, I made the decision that I was going to take on the two week challenge as well! I called Josh to tell him my plan, and he laughed for a full minute straight! He said, "that's really funny Sarah." I asked my mom if she would join me and she said, "Sarah are you CRAZY?" Well mom, I totally am, but I am going to prove everyone wrong and do this! We made a deal that if I go two weeks without treats she will buy me the pair of white Keds that I've been wanting. And so the two weeks began!
I'll be honest, I'm a terrible quitter. It's hard to give something up cold turkey! The first week went okay, but the second week was awful. I had dreams of pumpkin fudge, pumpkin pie cupcakes with cinnamon cream cheese buttercream frosting, brownies with a dark chocolate ganache, and pumpkin oreo shakes from Charly's. If you can't tell, pumpkin truly is the love of my life right now.
Finally, after 14 long, miserable days, this challenge will end TOMORROW. I am proud to say that I have met the challenge and will receive my white keds this week! But, I will never, ever do that again. I can honestly say, that I have just experienced two weeks of death.
I promise I will post a delicious pumpkin recipe soon!
P.S. Just in case you forgot how cute my nephew is, here's a picture to remind you. I can't wait to spend all next weekend with him!!!
Cute little stinker. The view from the side is too cute!
AND... Remember my beautiful sister Amy?
She has a precious gift from Heaven coming to us in April!! Can't wait! :)