S’more Stuffed Chocolate Chip Cookies

As is quickly becoming my norm, here is yet another kitchen adventure. Just once I’d like to make something and have nothing go wrong. Alas pipe dreams never come to fruition.

Well, actually that’s not entirely true. Before the near disaster that was the S’more Sensation, I did manage to successfully make Trix Krispies. They are a much more colorful version of Rice Krispies where you use Trix (in case the title didn’t give it away) instead of Rice Krispies. I think Fruity Pebbles may work well too. Perhaps even better because Trix are rather giant in comparison. Oh, I did have issues with nearly burning the butter, but I just threw in the marshmallows to nip that in the bud (so not incident free as I had thought). I love Trix and am happy to have a fun alternative to the standard Krispies. Sometime I’d like to try the ‘fruity’  marshmallows instead. However I think if I tried that in conjunction with Fruity Pebbles/Trix the universe would implode.

Onto the mishap. Everything with the S’more Cookies was going so well. I realized that I really needed to invest in a giant mixing bowl, but with some patience and careful stirring that minor notion was easily overcome. Then came the massive cookies. Again, although they caught me off guard, that too was fine. The oven was all preheated and I stuck the cookies into the oven to bake. Setting the timer for half the time so I could swap the layers mid-cooking. *Note: these did not fit on one tray, two should do. I used three but that’s because the second and third trays I used were a 8×8 square pan and a loaf pan. Pure laziness prevented me from digging out a second cookie tray (too many other dishes balanced on top of it).

Imagine my surprise when seven-ish minutes later I open the oven and smoke/steam comes streaking out. Just super. Further bewildering was I could find no source. The cookies weren’t burnt at all and the wax paper was fully intact. No singeing at all. I quickly flipped on the vent fan, swapped the trays and shut the door. A few minutes into the second baking stage I flipped the oven light and could see some smoke/steam building up. I cracked the oven door hoping that it would all escape into the vent. I’m pretty sure that fan (which is run through my microwave that is above the stove/oven) is purely a loud placebo. After fretting about letting the smoke/steam out I turned around to witness the haze forming in the rest of the apartment.

I don’t wish to make it sound like it was billowing in my apartment, because it wasn’t. But it definitely as clear as a bell like it usually is. Panicked I turned on the overhead fans, shut the doors I could (to prevent the smoke from simply wafting through. If it was going to invade the other rooms it would have to drop down to the floor and go under by golly!) opened the front door and threw opened the windows (for the cross breeze of course). Yup, middle of winter and I was chilling in my apartment, literally. I fully admit I over reacted but I have this inane fear of bothering my neighbors and I really didn’t want to be the reason the fire alarms went off. More importantly I thought the sprinklers would go off for some reason if I didn’t nip the haze in the bud. Illogical thoughts? Absolutely. Am I aware of this? Obviously. Do I let it effect my behavior (so I’m a bit crazy)? Yes.

Finally the haze cleared and the end result was awesome. Just so yummy. Gooey marshmallow, scrumptious chocolate AND the graham cracker added it’s only unique texture to the mix. I highly recommend them, if you have other people around to share in the eating. Otherwise you’ll be in danger of a sugar overdose. That’s it. My latest ‘calamity’ in the kitchen. The building, my mental state and diet (so far) survived, so in the end a win.

Beware, these cookies are fantastic (especially shortly after they have been made) and you should know they are terrible for you. Each cookie is over 500 calories (according to the myfitnesspal app). These suckers are so massive though you can easily just have half, which is still over 250 calories. I think if I make them again I’ll cut them down so there are 24 cookies instead of 12.S'More Stuffed Chocolate Chip Cookies

Ingredients

  • 2 sticks (8 ounces) softened butter
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips
  • 24 graham cracker quarters or 12 full sheets separated at perforations
  • 3 Hershey Bars, broken into rows of 3 bars
  • 12 large marshmallows cut in half

Directions

  • Preheat oven to 350 degrees and line a large baking sheet with parchment or wax paper.
  • In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla. Beat until well combined.
  • Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
  • Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker.
  • Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. (It is much easier than it sounds, just make sure your dough is around room temperature, and make one big disc shape. Pinch off excess dough if you have too much.)
  • *Note: When your cookies go into the oven, they should look like HUGE, lumpy cookie dough balls on the tray. The s’more should be completely encased with dough!
  • Place giant cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through.
  • Let cool for 10 minutes before transferring to cooling rack or serving plate.

Trix Krispies*Bonus Recipe: Trix Krispies*

Ingredients

  • 1 large bag of mini marshmallows (458 g or something like that)
  • 10 cups Trix cereal (I used one box, which according to the nutritional label, had approx. 9 cups)
  • 1/4 cup butter

Directions

  • Place the butter and marshmallows in a large sauce pan and heat until all melted and combined. (I found stirring fairly constantly helped everything not burn.)
  • Mix in Trix and stir.
  • Pour into a large greased pan (I used 9×13) and press down with a spoon.
  • Cut into squares (I did 30)
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32 Flavors [DailyPrompt]

My go to (out of vanilla, chocolate or strawberry) is always vanilla. I know that’s boring, but I’m pretty vanilla myself. With chocolate you just never know what you’re going to get, why not just eat a klondike bar if you’re craving a bit of chocolate and ice cream. At least then you know you’ll have chocolate. The worst is when you’re craving a chocolatey scoop and what is presented is a brownish lump that barely has any flavor at all. If that’s the case, you’re still ahead to just get the vanilla. If I’m going to a frozen yogurt place it’s an entirely different story. I don’t know what it is about fro-yo but I can’t ever get just one flavor. Instead my cup ends up looking like various little islands in my dish each with there own ‘complimenting’ topping. The trick is to try all the various flavors before the melt enough to swirl together anyway. Usually with fro-yo I get more fun flavors, like pomegranate or cotton candy. Of course I’ll try anything once (even pistachio gelato which was actually quite tasty…when in Rome and all).

Christmas Cooking: Fantastic Fudge

FudgeOh Fudge, how fun it is and so varying. I made 5 kinds on the Ninth, only technically two of them were from the same original recipe, I just altered it a bit.

Simple Fudge: Take 1

SimpleFudgeCompliments of Better Homes and Gardens I didn’t make too many changes, mainly I didn’t make my first batch with nuts. There is something to be said about the name: Simple. It may be the name of it, and it was simple, but more importantly even though it may have been more complicated then the three ingredient mint, I think it was my favorite version. The consistency was really nice and the possibilities of variation are endless.

Ingredients:

  • 1 1/2 cups sugar
  • 1 – 5 oz can evaporated milk
  • 1/2 cup butter
  • 2 cups small marshmallows
  • 1 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla

Directions:

  1. Line a 8x8x2 baking pan with foil, butter lining and set aside
  2. Butter sides of a large saucepan and combine sugar, evaporated milk, and butter. (I put the butter in first and turned on the heat to let the butter melt a bit before adding the next two ingredients). Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and continue cooking, stirring constantly, for 6 minutes. Don’t get sidetracked and decide to eat a clementine during this time, you may burn the fudge the mixture a little if you do.
  3. Remove saucepan from heat and add remaining ingredients. Mix until marshmallows and chocolate have melted and everything is fully combined.
  4. Spread fudge evenly in prepared pan. I placed mine in the fridge for twenty minutes before scoring into squares. Cover and chill for 2 to 3 (or until firm).
  5. Once firm use foil to lift out of pan and fully cut fudge (if you didn’t earlier. I had so it pulled apart rather easily).
  6. Store tightly covered in fridge for up to 1 month.

Chocolate Chip Cookie Dough Fudge

CookieDoughFudgeI was surprised that this one had flour in it, that really threw me. Also, this was the recipe that required me to nearly burn my face off to check the thermometer. Also, mine did not look like the one on the blog I found the recipe but that’s okay (obviously).

Ingredients:

  • 1 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3/4 cup half-and-half (original recipe called for using 1/4 cup milk and 3/4 cup heavy cream)
  • 1 Tbs corn syrup
  • 3/4 tsp  sea salt
  • 2 Tbs unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/3 cup semi-sweet chocolate chips

Directions:

  1. Spray an 8×8 inch  baking dish with cooking spray and set aside.
  2. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.
  3. Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage).
  4. Remove from heat and stir in the butter, vanilla, and flour.
  5. Adding the flour made it crumbly so I skipped some of the other directions, poured it into a dish and covered with chocolate chips, then immediately popped it in the fridge to stop them from melting too much.
  6. Let set for at least two hours, cut into squares and store in an airtight container.

Funfetti Cake Batter Fudge

FunfettiFudgeI altered the recipe, or rather the directions from the original. Mainly because I have terrible luck when it comes to microwaving chocolate. I have a hard enough time not burning the chocolate when I’m constantly watching it in a pot. Anyway yeah, if you want microwave directions check out the original post.

Ingredients:

  • 1 – 14 ounce can sweetened condensed milk
  • 3.5 cups white chocolate chips
  • 3 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • Rainbow Sprinkles

Directions:

  • Pour milk and white chocolate into pan and heat until chips are melting and blend both until smooth.
  • Add vanilla and almond and combine thoroughly.
  • In the original directions
  • Immediately add vanilla and almond and combine thoroughly.
  • Transfer to an aluminum-foil lined baking pan. Sprinkle fudge generously with sprinkles. Put in refrigerator until set.
  • Once set, cut into cubes (and peel off foil). Store leftover in an airtight container in a cool place.

3 Ingredient Fudge

3 Ingredient MintLikewise with the funfetti I adapted this one to be a stove-top over microwave venture. Backwards huh? Usually people want to go from stove to microwave not the other way around. Original recipe from Made (I like the header)

Ingredients:

  • 1 – 14 oz can condensed milk
  • 1 – 14 oz package of semi sweet chocolate chips.
  • 1 – 10 oz package of Andes mint chips
  • Optional garnish: Crushed Candy Cane (I only used 1 but kind of wish I had used more because I only had enough to cover half of the fudge)

Directions:

  1. In pot combine chocolate, Andes mint chips and condensed milk; mix
  2. heat until mixture is smooth
  3. pour in to lined pan (I poured some, then added some food coloring, did NOT fully mix it in, I liked the marble look)
  4. sprinkle with garnish and pop in fridge to cool
  5. once set, cut into pieces and store in cool place

Simple Fudge: Take 2 – Simple Mint Fudge

SimpleMintLike I said earlier the possibilities for variation are endless. The original post had a peanut butter option, and I was going to go that route but apparently I decided to make more mint stuff. I had planned on using both vanilla and mint (hence both are in the photo) but instead just substituted mint for vanilla. I also added more Andes mints then what I pictured. I had peppermint Andes chips that I topped the fudge with once I was done. I decided to use all white chips and then added a few drops of food coloring to make a swirled white/pink fudge.

Ingredients:

  • 1 1/2 cups sugar
  • 1 – 5 oz can evaporated milk
  • 1/2 cup butter
  • 2 cups small marshmallows
  • 1 cup semisweet chocolate chips
  • 3/4 teaspoon mint extract
  • Chopped candy cane

Directions:

  1. Line a 8x8x2 baking pan with foil, butter lining and set aside
  2. Butter sides of a large saucepan and combine sugar, evaporated milk, and butter. (I put the butter in first and turned on the heat to let the butter melt a bit before adding the next two ingredients). Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and continue cooking, stirring constantly, for 6 minutes. Don’t get sidetracked and decide to eat a clementine during this time, you may burn the fudge the mixture a little if you do.
  3. Remove saucepan from heat and add remaining ingredients. Mix until marshmallows and chocolate have melted and everything is fully combined.
  4. Spread fudge evenly in prepared pan. At this time I sprinkled the fudge with chopped candy cane. I placed mine in the fridge for twenty minutes before scoring into squares. Cover and chill for 2 to 3 (or until firm).
  5. Once firm use foil to lift out of pan and fully cut fudge (if you didn’t earlier. I had so it pulled apart rather easily).
  6. Store tightly covered in fridge for up to 1 month.

Christmas Cooking: Kisses, Hugs & Cookies

Kisses, Hugs & CookiesSo, as I wrote last time, last week for Cooking and a Classic I cooked Pretzel Hugs, Grinch Cookies, and Mint Kisses.

Pretzel Hugs

Pretzel HugsIngredients:

  • Hershey’s Hugs
  • Pretzels Snaps

Directions:

  1. Preheat oven to 300
  2. line baking sheet with wax paper
  3. place pretzels on paper
  4. unwrap hugs, enough for each pretzel (I made 63 – one baking sheet worth)
  5. once oven is preheated pop in oven for about 2 minutes
  6. remove from oven and let sit for 1 minute
  7. top hugs with pretzels and press down, making sandwiches
  8. pop in fridge for 20-30 minutes to cool.

I had fun making these, despite hulking a few of the sandwiches. Easy enough that if I ever needed something for little kids to do, this could be totally up their alley. (For example we had a 5 year old at Thanksgiving who really wanted to help with the cooking. I think she would have loved this project, instead she helped put potatoes in a pot after we cut them. She really liked that too though, so whatever floats her boat I suppose.) Original directions found at cookies & cups blog, although I’m sure I could have figured it out. I so often forget these treats so credit given where it’s due…to pinterest.

Grinch Cookies

GrinchCookiesIngredients:

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1/2 cup butter, softened
  • 1/2 teaspoon mint extract
  • 8 drops green food color
  • 1 egg
  • 1 cup mint baking chips
  • 1 cup semisweet chocolate chips

Directions:

  1. Heat oven to 350 degrees
  2. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in both mint and chocolate chips.
  3. Using small spoons (teaspoons, drop dough 2 inches apart on ungreased cookie sheet.
  4. Bake 8-10 minutes or until set.
  5. Remove from oven and cool.

Grinch BatterOriginal recipe found via pinterest which lead back to here. I made these before the mint-kisses and I like the coloring of the later better. Perhaps because it’s more natural? As far as not adding food coloring personally, but I do like the coloring of theses as well. Not like the mint kisses are naturally green, but I digress.

Mint Kisses

MintKissesIngredients:

  • 1 1/2 cups powdered sugar
  • 1 1/4 cups butter, room temperature
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup finely chopped mint baking chips
  • granulated sugar
  • candy cane kisses

Directions:

  1. Preheat oven to 350 degrees and clear room in freezer or fridge for cookie sheet
  2. in large mixing bowl combine powdered sugar, butter, extracts and egg. Mix until creamy.
  3. In separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and combine thoroughly. Stir in chopped up baking chips.
  4. Shape dough into small bolls, roll in granulated sugar and place 1-in apart on cookie sheet.
  5. Bake for 10-12  minutes or until set
  6. When cookies come out of oven immediately press kiss into center of each cookie and set tray in fridge/freezer.

FreezerI made a dozen cookies, then I decided to make the rest using mini-cupcake tins (which I got since baking the poppers).  They made much cuter little cookies. I think I made them a bit ‘wrong’ since they didn’t turn out like the original blog entry. Granted I made a few adjustments, but even before the mint-chip substitution my mixture was smooth, not crumbly. That may have made them spread out more than they would usually. Which is why, of course, I used the mini-muffin tins.

If you try any of these, let me know how it works out for you! Until next time ~ Q