Mexican Mocha Biscotti

I recently found out that I'm allergic to a lot of things.  Pretty much all of the great outdoors are now trying to kill me, and when I seek shelter in my house, I now have dogs and dust to contend with.  Needless to say since the weather has broken, I've been miserable.  Getting through the day and doing the things I have to do is an accomplishment.  That is why dear reader, I'm finally posting this recipe today because look what Mother Nature has brought:

Sweet, sweet relief!  I'm going to get a million things done today!  You are on my priority list.

These Mexican Mocha Biscotti are the perfect accompaniment with tea and coffee of course, but the flavor combinations in them make these cookies irresistable and you'll keep nibbling long after you've finished your tea.

Mexican Mocha Biscotti

-1 1/2 c. A.P. flour
-1 Tbsp. espresso powder
-1 1/2 tsp. baking powder
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1/2 c. yellow cornmeal
-1/2 c. unsalted butter, room temp.
-1 c. sugar
-2 large eggs
-2/3 c. chopped pecans, toasted
-2/3 c. mini chocolate chips
-2/3 c. cinnamon chips

Toast pecans in a skillet on the stove top over medium-low heat.  Tossing occasionally to prevent scorching.  Toast until nuts darken some and give off a warm, nutty aroma.  Remove from heat and place in a separate bowl.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, & salt.  Add the cornmeal and whisk again.  Set aside.

Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes-until smooth.  Add the eggs one at a time, and continue to beat.  Stop occasionally to scrape the sides of the bowl down.  Beat for 2 minutes.

Turn mixer to low and slowly add dry ingredients.  Mix only until just incorporated.  Scrape down the bowl, then toss in nuts, cinnamon, and chocolate chips.  Mix on low until just blended into dough.

Separate dough in half and place each half onto the prepared baking sheet.  Using your hands, mold into logs that are 12 inches long and 1 1/2 inches wide.  Bake dough for 30 minutes.

Transfer dough to a cooling rack and cool logs for 20-25 minutes (you may turn off your oven, just don't forget to turn it back on!).  Transfer cooled logs to a cutting board and cut 3/4 inch thick slices.  Place slices cut side up onto baking sheet and bake for an additional 15 minutes.

Remove from oven and transfer to a cooling rack.  Cool to room temperature.  Then, enjoy!

Guinness Cheesecake with Pretzel Crust

Oh, and pretzel brittle and Guinness ganache.  Beer and pretzels and chocolate.  That sounds about right.  Not to mention, this cheesecake is a great addition to your St. Patrick's Day feast.

Sidenote: If you follow Cookie Crazed Mama on Facebook, then you may have noticed a side project that I'm doing which includes bringing baked goods to a local coffee shop.  It's a great opportunity to do what I enjoy, and become a part of this "new" town my family moved to recently.  However, I understand that if you are not a local, you probably don't care about what I'm bringing in to a coffee shop on a given day.  If you're still with me while being irrelevant to your interests, then you're the BEST!  Here's some cheesecake...Forgive me?

Now, I can't promise that I'll start blogging very regularly, but I will make an effort to bring you dessert recipes that I think you'll enjoy.  And this one is a great one for game day and celebrations.  It's also perfect if you need an excuse to drink while you bake and use booze in your treats.  Hello!

If you are a true beer drinker, then feel free to replace the Guinness with a stout of your choosing.  A chocolate stout?  Hmmm.  I'm not a beer expert, at all, so if you are, and you make this cheesecake, let me know what you think!  I thought that the cheesecake alone was not very sweet.  I did think that all the components together-pretzel crust, filling, ganache, pretzel brittle-were a winning combination.  Creamy, slightly sweet, crunchy, salty, malty (is that a word?) but definitely not your average cheesecake!

Guinness Cheesecake with Pretzel Crust
adapted from Closet Cooking

Pretzel Crust:
-1 1/2 c. ground pretzels
-1/2 c. graham cracker crumbs
-1/4 c. light brown sugar, packed
-1 stick unsalted butter, melted

Preheat oven to 350 degrees.

In a bowl, stir together dry ingredients.  Add melted butter.  Stir until mixture is moist and resembles wet sand.

In a 9-inch springform cheesecake pan, press the crumbs evenly along the bottom and about an inch up the sides.  Set aside.

Cheesecake Filling:
-12 oz. semi-sweet chocolate chips, such as Ghiradelli
-4 Tbsp. heavy cream
-3, 8 oz. packages regular cream cheese, room temp
-1 c. granulated sugar
-1/2 c. sour cream
-3 eggs
-1 tsp. vanilla extract
-3/4 c. Guinness Extra Stout, room temp.

In the bowl of a stand mixer, cream the cream cheese on medium speed for several minutes-meanwhile, start melting chocolate...

In a glass bowl over simmering water (or double broiler), melt chocolate with heavy cream.  Stir all the while, removing from heat once chocolate is mostly melted.  Keep stirring until no hard chocolate pieces remain.  The chocolate will be thick.

Add chocolate to cream cheese and mix until combined.  On low speed, add remaining ingredients: sugar, sour cream, eggs, vanilla, and Guinness.  Increase speed to medium, and beat for couple minutes.  Filling should be smooth and fluffy.

Pour filling into prepared crust.  Bake for 55-60 minutes.  Center may still appear slightly jiggly.  It will firm as it cools.

Do not remove from oven, instead, after baking time is completed, turn the oven off, leave door ajar and keep it in the cooling oven for another 60 minutes.

Remove and cool cheesecake completely.

Guinness Ganache
-4 oz. semi-sweet chocolate
-1/2 c. heavy cream
-2 Tbsp. Guinness Extra Stout, room temp

In a saucepan, heat cream until bubbly.  In a medium size bowl, pour hot cream over chocolate.  Let stand for a couple minutes and then whisk until smooth and shiny.  Continue whisking and add Guinness.

Pour and spread ganache over cooled cheesecake.  Place cheesecake in fridge for a couple house, until ganache is set.

At this point you may use a large warm knife (warm knife by running over hot water, then drying) to cut the cheesecake.  This will make serving easier once you add the pretzel brittle.

Seriously, make this stuff just to eat by itself.  Sweet and salty perfection.

Pretzel Brittle
adapted from Milk Bar by Christina Tossi

-2 c. mini pretels, about 1/4 of 16 oz. bag-broken up
-1/4 c. light brown sugar, firmly packed
-2 T. granulated sugar
-1/4. powdered milk
-1 T. malted powder (often found next to Ovaltine/Nesquik in stores)
-7 T. unsalted butter, melted

Preheat oven to 275 degrees.  Line a cookie sheet with parchment.

In medium bowl, add dry ingredients to crushed pretzels.  Stir around to combine.  Add melted butter, stirring to bind the dry ingredients.

Spread onto parchment and bake for 20 minutes.  Remove from oven.  Let cool on wire rack.  Break up pieces once cool.

Add as much or as little as you like to the top of your cheesecake.

Now, enjoy that boozy cheesecake!  You earned it after all that effort!

P.S.  If I were going to make this again.  I'd bake the crust for 15 minutes first, before adding the filling.  Then I'd do a water bath to prevent the top from cracking.  If you want to take a little extra time, I recommend this.  If you need tips on how to do a water bath, then feel free to message me at cookiecrzdmama@gmail.com

Peppermint Poke Cake (Gluten-free)

'Tis the season for all things PEPPERMINT!

I couldn't resist sharing this recipe because it is super easy, super tasty, and super festive.  Super!

"Why is it gluten-free?", you may ask.  Ah well, without delving into too long of a story, my oldest son was born with severe eczema and allergies.  All these years we treat the symptoms with ointments and lotions, and prescription medicines.  Recently though he started getting severe chest pains, and soon after was diagnosed with acid reflux.  That ailment I could relate to, and boy, it is no picnic.  We started cutting out all the foods you would if you have acid reflux, and saw no big improvement.  That's when I decided to try gluten-free and see if he improved.

Why did I decide to do that?

Well, I had already familiarized myself with gluten-free foods because my step-dad was "recently" diagnosed with the allergy.  I had even offered up the occasional gluten-free goodie at the farmers market.  In my research, I came across the correlation between the gluten allergy and eczema and acid reflux.  In a kind of a "no-brainer" moment, I decided that it doesn't hurt to see if it helps by cutting the gluten out!

I'm certainly NO EXPERT, and that is a disclaimer!  We've talked with our son's allergist and doctor about this diet and he has not been diagnosed with Celiac's Disease or a gluten-intolerance.  The suggestion was, try the diet, and if it helps then stick with it.

Now, while our son would never say he likes being gluten-free (because he doesn't) he will admit he feels a lot better.  No more upset stomachs and quick trips to the bathroom.  No getting up at night complaining of chest pains.  No more prescription reflux medicine.  And no more nasty, itchy red spots all over his skin.  So right now we're sticking with it.  I try to make the diet easier by making the occasional treat, like this Peppermint Poke Cake, which can easily be made Not-Gluten-Free!

Make this holiday, pepperminty, moist Poke Cake, with or without the gluten, and you'll have some happy campers either way!

Peppermint Poke Cake 

adapted from Something Swanky

-1 box Gluten-free Chocolate Cake Mix (I used King Arthur brand)

Prepare the cake mix according to directions on box.  Pour into a greased 9x13 pan, and bake as indicated.  I baked my cake for 28 minutes.

-1, 14 oz can sweetened condensed milk

-1 1/4 c. peppermint mocha coffee creamer, divided (I used International Delights)

-1, 15 oz. bottle of York Peppermint Sundae Syrup

-12 oz. container Cool Whip

-6 Glutino chocolate creme sandwiches, crushed (like Oreos)

-Andes Peppermint Crunch Baking Chips

Once you've removed the cake from the oven, let it cool on a wire rack.  When pan is cool enough to touch and it feels just slightly warm on bottom, use the back of a wooden spoon and poke holes throughout the entire top of cake.  I also like to use a serving fork to poke smaller holes around cake.

In a medium bowl, combine sweetened condensed milk and 1 cup of the peppermint mocha creamer.  Pour slowly and evenly over the cake allowing the milk mix to soak down into the holes of the cake.

In a small bowl, mix peppermint sundae syrup with 1/4 cup of the peppermint mocha creamer.  Spread evenly over the top of the cake.  

Dollop the top of the cake with the 12 oz. of Cool whip, using a spatula to spread evenly.  Sprinkle with crushed cookies and Andes peppermint chips.

Return to fridge to let the cake cool completely and soak up all the pepperminty goodness for at least 2 hours.  4-6 hours if you can manage.

Cut cake and serve to all your loved ones!  Trust me when I say, they won't notice it's gluten-free!

Merry Christmas and Happy Holidays to ALL!  

P.S.- The blog will NOT be going gluten-free!  You may see the occasional "G-free" item.  If you are gluten-free, I'm new at this, and if you see an error and think my item is not gluten-free, please let me know!  I try hard and I read all labels and often double check myself.  Just because it's gluten-free does not make it healthy, as you can see in this recipe!  You can catch some other gluten-free recipes on my G-Free board on Pinterest!

Coffee Toffee Brownies

 I hope you weren't looking for a plain brownie.  And I hope you enjoy coffee and dark chocolate.  Together.

I've said it in the past, that coffee really intensifies the chocolate flavor in a lot of baked goods.  I add strong brewed coffee to my favorite chocolate cake recipe for instance.  You can't taste the coffee in that, but you can most certainly taste it in these brownies!  But that is what I want, and so this is your fair warning if you don't like coffee!  So move along, you weird non-coffee lovers! ( I still love you, though)

Symphony Bars and toffee bits add a wonderful buttery crunch and texture that also make these brownies a little more unique.  But what really takes these brownies over the top is the coffee glaze.  I'm telling you, that the glaze is completely optional, but its touch of caramel color and sweetness really balances out the deep, dark chocolate flavor of this sophisticated brownie.

*This is a large pan!  You can half the recipe, just watch your baking time!

Coffee Toffee Brownies
adapted from Ina Garten

-1 lb. unsalted butter
-1 lb. bittersweet chocolate chips
-6 oz. unsweetened chocolate, chopped
-7 large eggs
-3 Tbsp. instant espresso coffee granules (link)
-2 Tbsp. vanilla extract
-2 1/4 c. sugar
-1 1/4 c. flour, divided
-1 Tbsp. baking powder
-1 tsp. salt
-3, 4.25 Symphony Bars, chopped
-4 oz. (half a bag) Heath toffee bits 'o brickle, divided

Line a 10x15 pan with parchment paper and coat with non-stick cooking spray.

Place a large bowl, containing both chocolates and butter, over a pot of simmering water.  Stir occasionally and remove from heat once chocolate and butter are melted and smooth.  Cool slightly to where chocolate is warm to touch.

Meanwhile, preheat oven to 350 degrees.

In a large bowl, stir together eggs, coffee granules, vanilla, and sugar.  Slowly stir in warm chocolate until combined.  Set aside and let mixture cool to room temperature.

In a small bowl, whisk together 1 cup flour, baking powder, and salt.  Fold into cooled chocolate mixture.

In a small bowl, add 1/4 cup of flour to chopped Symphony chocolate bars and toss to coat.  Fold in to chocolate batter.

Pour batter and spread evenly into prepared pan.  Sprinkle half of your toffee bits over the batter.

Bake for 20 minutes, then tap pan on it's oven shelf to break up air bubbles, bake for additional 12-15 minutes.  Toothpick should come out clean or a couple small crumbs, not coated in batter.

Cool to room temperature, and then refrigerate for 4-8 hours, mine was overnight!  If you do not refrigerate, these brownies are cake-like and crumbly, which is fine if you like that, but they are fudge- like once they've been refrigerated!

Coffee Glaze

-2 c. powdered sugar
-2 Tbsp. melted salted butter
-2 tsp. vanilla extract
-3-4 Tbsp. strong brewed coffee

Add melted butter, vanilla, and 3 Tbsp. coffee to powdered sugar and whisk until smooth. Add more coffee for a thinner glaze.

Pour over brownies, and then sprinkle with remaining toffee bits.

Cut into 24 large brownies and serve!

(Better Than) Samoa Cake

Tell me, have you heard of the "Better Than Sex Cake" before?  It's a pretty popular type of cake, and in this week alone I've seen two different, new versions of this cake.  And here I am, adding to the pile. Ah, well, we can't have too much of a good thing, can we?

Because, good?  This cake is so good it is BAD.

Inspiration always seems to flow this time of year when Girl Scout cookies make an appearance.  See my AH-mazingly yummy and equally devious Seven Layer Samoa Bars as proof.  It's also clear that Samoas seem to be a particular favorite of mine.  With those cookies on my brain and some time spent Pinterest trolling, I came across this popular recipe.  I'll admit it took a couple of days to really figure out what ingredients I wanted to use in my version, but if you make it, I think you'll believe this is kind of a home run too.

Better Than Samoa Cake has all the gooey goodness of the original, but kicked up with lots of caramel and coconut.  Add some chopped Samoas to the top if your feeling extra bad.

Better Than Samoa Cake

-Box of Devil's Food cake mix (plus ingredients to make it)
-14 oz. can sweetened condensed milk
-10 oz. jar salted caramel sauce
-12 oz. Cool Whip, thawed
-4 oz. softened cream cheese
-13.4 oz. can dulce de leche
-2 1/2 c. sweetened shredded coconut

Bake your cake according to the 9x13 pan directions on the box.  Remove from oven and immediately poke holes all over the cake.  I use a large serving fork.  Slowly pour sweetened condensed milk over the top of the warm cake using an offset spatula to work it in.  Set aside and let cake cool completely.

Evenly spread caramel sauce over the top of the cooled cake. (I use Trader Joe's salted caramel sauce; it isn't as sweet as sundae caramel sauce). Place in the fridge.

In a large bowl, beat cream cheese and dulce de leche together with a hand mixer.  Add 1/3 of the Cool Whip to the bowl and fold until combined.  Add the remaining Cool Whip and coconut and fold until no large streaks of caramel remain.  Spread over the top of cooled cake and return to fridge while you make chocolate sauce.

Chocolate Sauce
-2/3 c. bittersweet chocolate chips
-2 Tbsp. heavy cream
-1/4 c. powdered sugar, sifted
-2 Tbsp. warm water

Set bowl with chocolate and heavy cream over a pot of simmering water.  Let stand for 3 minutes.  Remove from heat and stir until all chocolate is smooth.  Stir in powdered sugar.  Slowly stir in water until you achieve your desired pouring consistency.  Add chocolate sauce to squeeze bottle, piping bag or ziploc and drizzle over the top of your cake.

Refrigerate cake until almost ready to serve.  Let cake sit at room temp. for about a half hour before serving to let caramel soften up and make it easier to cut and serve.

It won't last.  Trust me.

Strawberry Kahlua Brownies

If you follow me on Facebook (which you should, if you don't) then you know my intention was to share this perfect Valentines Day recipe yesterday...on the actual day.

Well, I guess I ended up enjoying my day a little too much.  By the time it got down to doing the leg work of writing out the recipe it was late and I was opting between relaxing with a new bottle of wine or typing out a post.

Come on, say you'd choose the wine too.

My dedication to the blog may seem lacking, but once you've made these brownies, I'm hoping that all is forgiven!  These brownies are dense and fudgey.  Once hot out of the oven, they're topped with Kahlua and cream.  A creamy fresh strawberry buttercream is perfectly spread over the top and finished with some Kahlua ganache.

I love them!  I love the flavor combinations.  I love the textures.  It's my idea of a perfect romantic dessert; chocolate, strawberries, and BOOZE.  *Happy dance*

Strawberry Kahlua Brownies
adapted from Desserts by the Yard

-3/4 c. plus 2 Tbsp. AP flour
-1/4 tsp. salt
-1/2 c. freeze dried stawberries
-4 oz. unsalted butter, cubed
-1 oz. unsweetened chocolate, chopped
-7 oz. semi-sweet chocolate, chopped
-2 large eggs
-1 c. sugar
-4 Tbsp. Kahlua
-2 Tbsp. heavy cream

Preheat oven to 350 degrees.  Line a 9x9 inch pan with parchment paper.  Coat evenly with a non-stick cooking spray.

Sift together flour and salt.  Add 1/2 c. freeze dried strawberries.  Set aside.

Melt butter, and chocolates in a microwave safe bowl at 50% power for about 2 minutes.  Stir after each 30 second interval.  Stir until chocolate is smooth.  Cool for about 10-15 minutes.

While your chocolate is cooling, in the bowl of a stand mixer beat eggs and sugar until they are fluffy.  Remove bowl from mixer and slowly hand whisk in chocolate mixture.  Fold in the flour and strawberries until no flour streaks remain.  Your batter will be very thick and sturdy.

Spread evenly into your prepared pan and bake for 22-25 minutes, turning pan halfway through.  A crust will form on the top, and a toothpick will NOT be clean because these are fudgey.  Remove and immediately poke holes all over the top with skewer, fork, etc...Combine Kahlua and cream and evenly pour over the top.

Cool completely before adding buttercream to the top.

Strawberry Buttercream
adapted from Confessions of a Tart

-2 egg whites
-1/2 c. sugar
-pinch of salt
-6 oz. unsalted butter, softened, cut into Tbsp. size pieces
-1/2 tsp. vanilla extract
-4 oz. fresh strawberries

Puree strawberries in a food processor.  Run puree through a fine mesh sieve to remove seeds and set puree aside.

Add eggs, sugar, and pinch of salt to a heat-proof bowl and set over a pot of simmering water.  The water should not touch the bottom of your bowl.  Whisk constantly until the eggs and sugar are hot to the touch and you feel no sugar granules.  All the whisking should make the mixture white and bubbly looking.

Transfer your egg mixture to the bowl of a stand mixer with whisk attachment and whisk on high speed until stiff peaks form and they appear glossy.  Still on high speed, add butter one piece at a time, incorporate before adding another piece.  It may start to take on a curdled look, but keep whipping and it will become smooth.

Once smooth, change to a paddle attachment.  On a low speed, slowly add vanilla and strawberry puree.  Beat on a low speed until the buttercream starts to come together and appears smooth and creamy. Spread evenly over cooled brownies.  Place in the fridge.


Kahlua Ganache
adapted from the Joy of Baking

-4 oz. semi-sweet chocolate, chopped
-4 Tbsp. heavy cream
-1 Tbsp. Kahlua

Bring heavy cream to low boil, stirring constantly.  Pour hot cream evenly over chocolate and let sit for 5 minutes.  Stir with a rubber spatula until smooth and shiny.  Add the Kahlua and stir to combine.

Remove brownies from fridge, remove from pan and cut into 16 squares (do not cut if spreading ganache over the entire pan).

I let my ganache sit for a few minutes and added to piping bags to create the hearts on the top.  You could opt for something easier by drizzling or spreading over the entire batch of brownies.  Let the ganache set up before serving.

Serve immediately or return to fridge until ready to serve.

Yummy. Yum. Yum.

Love Bark

Ah, Love Bark.  It reminds me a lot of the real thing.

It's sweet.  It's messy.  And no matter what, you can't help but going back for more and more.

I'll stop there.  If I keep looking for more analogies it might get a bit deep in here, and after all Love Bark is just candy!  However, it is THE perfect candy for Valentines Day.  Because even if we aren't all big on celebrating the holiday, who wouldn't love you if you brought a bowl of this in to share with co-workers?!

Love Bark 

adapted from Sally's Baking Addiction

Bottom Layer:

- 24 Double Stuf Oreos (you'll use the remaining for last step)

-1/4 c. salted butter (melted)

Line a 9x9 pan with parchment paper, leaving a parchment overhang.  Coat evenly with non-stick cooking spray.

In a food processor, pulse Oreos until they are a fine crumb. (Can be done with a rolling pin if you're looking to release some stress)  Pour the melted butter over the crumbs and pulse until the mixture starts to form together and it appears wet.  Spread mixture evenly over prepared pan and press down firmly.  Place in the freezer while you work on the next layer.

Middle Layer:

-1/2 c. unsalted butter, softened

-1/2 c. vegetable shortening

-1 Tbsp. vanilla extract

-several drops red food coloring (if desired)

-3 c. powdered sugar

In a bowl of stand mixer, cream together butter and shortening.  Add in vanilla and food coloring.  With mixer on low speed add powdered sugar 1/2 cup at a time.  Beat on high until filling is fluffy and smooth.

Remove crust from freezer and evenly spread filling over the top using an offset spatula.  Return to freezer for 5-10 minutes or until filling is firm to touch.  Grab parchment overhang and remove your semi-completed bark from pan.  Place on level surface.

Top Layer:

-3/4 c.  chopped chocolate candy bark

-1/4 c. pink chocolate candy melts

-remaining Double Stuf Oreos, chopped

-Valentine candy sprinkles/decor of your choice

*You'll want to have everything ready because you will need to work quickly*

In a small bowl add your chopped Oreos and sprinkles.  

Place a glass bowl with chocolate bark over a pot of simmering water.

In a microwave safe bowl, add pink candy melts.

Once you notice your chocolate bark is 75% melted, start microwaving the pink candy melts on 30 second intervals.  Stir or whisk well after each interval so you do not over heat or the melts with turn gritty and hard.  The idea is that the chocolate and pink melts will be melted and ready at the same time. 

Quickly spread your chocolate over the top of your semi-completed bark using offset spatula.  Then drizzle the pink over the top in a back in forth motion and gently use a butter knife to create a swirl pattern by going the opposite direction in back and forth motion.  Quickly top with chopped Oreos and sprinkles.

Return to freezer.  To chop, take a pointed knife, and use the point of the knife to press down into the bark and gently wiggle back and forth to break apart.  Continue until you get desired amount and size of pieces.  Store in the fridge until you are ready to serve.

If you're on some dieting agenda, make sure you have a plan to get this stuff out of your house.  It is inevitable you will keep going back for more.  I also HIGHLY recommend you try the original source- Sally's Baking Addiction for the recipe because I made it for Christmas and it is AMAZING.  Um, it has peanut butter.  'Nuff said.

Take a peek at some of my other V-Day inspired recipes:

~Red Velvet Cake Batter Dip

                  AND

~Chocolate Raspberry Cookie Bars

Also, I'm back linking up to parties!  Go check out all the other yummy treats at:
Chef in Training and Inside BruCrew Life!

Chocolate Peppermint Krispie Treats

I want someone to explain to me why the chocolate-peppermint combination seems to be so polarizing. I guess I can't wrap my brain around the fact that people just don't enjoy it the way I do.  I would have to say one of my favorite candies is the Junior Mint.  And at Christmas time?  They have Peppermint Crunch Junior Mints.

Be still my beating heart

To prove just how dumbfounded I am at people's displeasure with this especially festive combo, every year around this time I make my husband sample a chocolate-peppermint goody of mine.  Meanwhile having complete disregard for the fact he HATES the flavor.  I always reply in horror, "What do you mean you don't like it?!?!"  I'm a terrible wife, I admit it.

Eh, it's good for him.  He may come around.  It's kinda like my theory that if I try an olive every year, eventually I will suddenly find that I love them.  So far, I don't love them, and I'm 30.  How long will I do this?  How long will I make my husband do it?  Well, at least this one more year, because look at these!  Chocolate Peppermint Rice Krispie Treats.  A little fancier than the original treat, but still uncomplicated.  Because who needs complicated this time of year?

Chocolate Peppermint Krispie Treats

Base:
-6 Tbsp. unsalted butter
-10 oz. bag peppermint marshmallows
-4 c. Cocoa Krispies cereal

Line a 9x13 pan with parchment paper and spray with non-stick cooking spray.

In a large pot, melt butter over low heat.  Add entire bag of marshmallows, stirring until melted.  Remove from heat and fold in Cocoa Krispies cereal until evenly covered.  Immediately pour into prepared pan.  Spread evenly on the bottom of the pan.  Set aside.

Chocolate Peppermint Whipped Topping:
-6 oz. bittersweet chocolate chips
-1 1/2 c. heavy cream (divided)
-1 tsp. vanilla extract
-1/2 tsp. peppermint extract

In a glass bowl, add chocolate and heavy cream.  Microwave in 30 second intervals, stirring after each time elapse.  Mine takes a total of 1 minute for the chocolate to be completely melted.  Stir well and the chocolate will continue to melt due to the warmth of the bowl.  Overheating the chocolate will not be pretty.  Set aside and let this cool to room temperature.

In the bowl of the stand mixer using a whisk attachment, (try using a bowl or whisk that you've placed in the freezer for at least 10 minutes and you will find your cream whips up faster) whip remaining 1 cup of cream until it starts to thicken.  With mixer on low speed, add in cooled chocolate, vanilla, and peppermint extract.  Slowly increase speed to high and whip until stiff peaks form.

Spread evenly over your Krispie base.  Place in the refrigerator or freezer while you work on the final topping.

Chocolate Glaze:
-6 oz. bittersweet chocolate
-1/2 c. unsalted butter (1 stick)
-1 tsp. corn syrup
-1 c. Andes peppermint crunch baking chips

Place first three ingredients in a glass bowl.  Microwave in 30 second intervals.  Stirring well after each time elapse.  Mine took a total of 1 1/2 minutes for everything to be smooth and shiny.  Working quickly, as the chocolate will start to harden, spread chocolate glaze evenly over cool whipped topping.  Sprinkle the top with peppermint baking chips.  Return to fridge for at least an hour before cutting and serving.

Cut into 16 or more squares and serve!  Store in fridge.

Also, if you're looking for a super easy and festive treat to take to any holiday party, make my Red Velvet dip, link here, just replace those hearts with another holiday sprinkle!

Just replace some festive Christmas sprinkles!

S'mores No-Bake Cookies

It's been quiet on the Cookie Mama front lately.  That's because I've been baking for our local farmers market that I participate in during the summer.  I'm super excited to be back and busy as ever!

Last year was my first year and it was so lovely getting to meet people in our community.  It was great seeing the same faces greeting me at my stand and buying scones to munch on while they walked around.  It felt routine.  I love routine.  But no doubt, the farmers market is some serious hard work!

You gotta have love for it, and thankfully Baking and I are good buddies.  So if you don't hear from me as often this summer, just remember I'm probably prepping, shopping, and baking up a storm for the locals!  And please come visit me if you live in the Dayton area.  I'm at the Tippecanoe Farmers Market every Saturday till September 15th from 9-12 on 4th Street!

If you love No-Bake Cookies then these might be up you alley.  They are a bit sweeter since they contain Biscoff spread in place of traditional peanut butter.  Go for PB if you don't have Biscoff spread.  Seriously though, find it if you can, and when you do, I dare you to not keep going back for more!  It's creamy, dreamy, heaven by the spoonful!

*Graham Cracker Crunch/Topping

(this step is optional, please don't worry about it if you want to keep these cookies simple)

adapted from Milk Bar

- One sleeve of graham crackers, slightly crushed

- 1/2 c. milk powder

- 3 Tbsp. sugar

- 1 tsp. kosher salt

- 9 Tbsp. unsalted butter melted

Preheat oven to 275 degrees.  Mix first 4 ingredients together.  Add melted butter and stir.  Spread evenly onto cookie sheet layered with parchment paper.  Bake for 15-18 minutes.  Let cool some before using on cookies.  Store remaining for another batch or use in my S'mores Rice Krispie Treats in place of plain graham crackers.

S'mores No-Bake Cookies
- 1/2 c. salted butter
- 2 c. sugar
- 1/2 c. whole milk
- 4 Tbsp. cocoa powder
- 1/2 c. Biscoff spread
- 3 1/2 c. quick-cooking oats
- 2 tsp. vanilla extract
- 1 c. micro marshmallows

In a large pot/saucepan, bring butter, sugar, milk, and cocoa powder to a rolling boil.  Boil for a minute.   Remove from heat and stir in oats, vanilla, and biscoff spread.  Let it cool for a few minutes, and then add marshmallows and gently fold into mixture.  Immediately scoop out onto wax or parchment paper.

*Top with graham cracker mixture and press down firmly into cookie.  If you don't want to do the work for the graham topping just use plain graham crackers slightly crushed!  This will keep your No-Bake cookies extremely hassle free!

Let cookies cool completely to set before serving.  Enjoy!!!

Chocolate Covered Banana Whoopie Pies

There is a rule in my house about bananas.  You aren't to eat them unless you have permission.  Which is weird, right, because most moms want their children to choose fruit and go to town without asking?  Well, when you live in a house with a baker it becomes a whole other ballgame.

Generally to avoid the whole confusing issue in the homestead, I try to find bananas at the store with some brown spots already.  But seeing as 98% of the population likes them green/yellow, they are hard to come by at the store.  So I buy my green bananas and take them home, and this is how we eat them-green/yellow.  However, once a certain amount time has elapsed, there is a window when the bananas are no longer available for eating.

Thus, my kids are required to ask for a banana, so I may inspect the color and make my decision.  If they've reached my optimum brown color for baking or they are on the cusp, well then, sorry about your luck kiddos, go eat an apple!

One time, I caught my youngest eating a brown banana, and I was mortified for a couple of reasons.  Mainly because now there wasn't enough to bake with, and secondly, that banana was brown. Like, really brown.  Ick!  Which is another weird thing, right?  I'll bake with brown bananas and eat that baked good, but I wouldn't dare eat a brown banana by itself.

My poor children.  I'm probably scarring them for life!  At least in the meantime I can comfort them with some baked goods.

These super moist Chocolate Covered Banana Whoopie Pies are just the thing to bribe their affections.  Oh man!  Let your bananas brown and make some of these!

Chocolate Covered Banana Whoopie Pies
Whoopies adapted from My Baking Addiction

- 2 c. all-purpose flour
- 3/4 tsp.  baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/2 c. unsalted butter, softened
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar, packed
- 1 large egg
- 2 medium ripe bananas, mashed (approx 1 c.)
- 1/4 c. sour cream
- 1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Set aside.

In a small bowl, whisk together dry ingredients- flour, baking powder, salt, baking soda, and cinnamon.  Set aside.  In a separate bowl, mash bananas until you don't have any large chunks.  Should end up looking like the consistency of baby food-with some smaller pieces of banana.

In the bowl of a stand mixer, cream butter and sugars on medium speed, until light and fluffy, about 3-5 minutes.  Scrape down sides of the bowl, add egg and continue beating on medium/high speed for additional 3 minutes.   Add mashed banana, sour cream, and vanilla, and continue to beat until combined. Scrape down bowl.  With mixer on low, slowly add dry ingredients and mix until just combined.

Using an ice cream scoop, whoopie pan, or piping bag, scoop/pipe rounds of batter onto prepared cookie sheets, approx. a couple inches in diameter.  Bake for 12 minutes.  Remove from oven and cool completely on wire racks (not cookie sheet).

Filling
adapted from King Arthur Flour

- 1 c. vegetable shortening
- 1 c. powdered sugar
- 1 1/3 c. marshmallow cream/fluff- (5 7/8 oz.- so I use a 7 oz. jar and leave some at the bottom)
- 1/4 tsp. salt dissolved in 1 Tbsp. warm water
- 1 1/2 tsp. clear vanilla extract or regular if you don't have it

In the bowl of a stand mixer, beat together shortening, sugar, and marshmallow fluff until it appears combined.  Add salt water and vanilla and beat until filling is fluffy.

Spread or pipe onto half of cooled banana whoopies.  *I pipe because I find it easier to do it that way.

Top with remaining whoopies.

Get a good amount of filling in there!

Topping

- 1/2 c. chocolate candy coating, chopped or in disks
- Toffee bits (optional)

Place candy coating in a glass bowl over a pot of simmering water.  Stir until candy coating is melted.  Remove immediately.  Spoon a couple teaspoons of chocolate candy coating over the whoopie pie, and smooth around with an offset spatula or back of spoon.

Top with toffee bits if desired.  If you don't have a nut allergy, I highly recommend this because it adds more texture, and a hint of toffee saltiness to the whoopie pie.  Serious YUM!

Yeilds approx. 12 small whoopies

I love when the filling smooshes out the sides when you take a bite!

Butterfinger Cake

You're going to love me for this one!

I love cake, but I hate taking the time to cut layers, do a crumb coat, and then frost and decorate the whole thing.  Too much work, I say!  I want cake now, and want to slap the layers between some fluffy filling and call it a day.

So that's exactly what I did!  I took the very best, very easy Chocolate Cake recipe from My Baking Addiction and layered it with my Butterfinger Pie filling.  Which by the way, is another very easy dessert, so you may want to check that out too.

No fancy ingredients (I swear), and you can do this and be is CAKE HEAVEN (It exists, I'm sure)!

Butterfinger Cake
adapted from My Baking Addiction

- 2 c. granulated sugar
- 1 3/4 c. all-purpose flour
- 3/4 c. + 2 Tbsp. unsweetened cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 eggs
- 1 c. buttermilk
- 1 c. strong black coffee
- 1/2 c. vegetable oil
- 2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease 2, 9 inch round cake pans, line the bottom with wax paper-grease top of paper. ( With a piece of wax paper beneath the pan, with a knife I trace the bottom of the pan and then cut out the wax paper-it fits perfectly)

In a bowl of a stand mixer, fitted with a whisk attachment, combine sugar, flour, cocoa, baking soda, baking powder and salt.  On low speed, mix until all ingredients are combined.  You may have to help the ingredients in that are around the sides of the bowl.

In a separate bowl, give a light which to eggs, buttermilk, coffee (I let it cool to at least lukewarm), vegetable oil, and vanilla.  Add wet mix to the dry ingredients.  Combine on medium speed for about two minutes, and stop as needed to help fold dry ingredients in that may cling to sides of pan.  Batter will be thin.

Divide evenly between your prepared pans.  Bake for 30-35 minutes, until a toothpick comes out clean, maybe with a couple cake crumbs.  Cool on wire racks for 10 minutes and then move a knife around sides and turn out on to wire racks and let them cool completely.

Filling:
- 8 Butterfingers divided, regular size (2.1 oz), chopped
- 8 oz. cream cheese, softened
- 12 oz. Cool Whip

In a large bowl, use a hand mixer to combine 6 chopped Butterfingers and cream cheese until you don't see cream cheese pieces.  Fold in 12 oz. container of Cool Whip.  Place plastic wrap over top and refrigerate until your cakes are cooled.

Place one cake layer on cake stand, scoop out and spread half of your Butterfinger filling on top.  Top with remaining cake.  Scoop out and spread remaining filling over the top.

Optional Glaze:
adapted from Annie's Eats

-4 oz. semi sweet chocolate, chopped
-1/2 c. heavy cream
-1/4 c. light corn syrup
-1 tsp. vanilla extract

In a small saucepan, heat heavy cream till simmering.  Pour heated cream over chocolate, let it stand for a couple minutes.  Whisk until all chocolate is melted.  Add in corn syrup and vanilla, whisk.  Cool slightly and then pour over the top of your cake.

Top with remaining 2 chopped Butterfingers.  Enjoy!

Store in the fridge.  And it's Friday morning, but I say this applies ANY morning!

Photo image courtesy That Girl