Chocolate Caramel Coconut Cookies

by penji1
Chocolate Caramel Coconut Cookies

Chocolate Caramel Coconut Cookies

There is a bakery near me called “The Sweet Tooth Fairy” and they make their version of the Girl Scout Samoa cookie that is to die for!  However, they only have it occasionally, not all the time.  I dream about that cookie so imagine how excited I was to find this knockoff recipe for the cookie of my dreams (literally!)!  Last night was Book Group at my house so I decided it was the perfect time to try this recipe and it did not disappoint!

Cookies

1 1/2 cups sugar

1 cup (2 sticks) softened butter

1 egg

2 teaspoons vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 cup milk

3 cups flour

Chocolate Layer/Drizzle

2 cups melted chocolate candy melts

Caramel Drizzle/Frosting Flavor

1 bottle or jar of your favorite caramel sauce

Caramel Frosting

2 sticks softened butter

3 – 4 cups powdered sugar

1/4 cup milk

1/2 cup caramel sauce (from your jar or bottle)

Coconut Sprinkle

2 cups toasted coconut (to toast coconut, simply put coconut in saucepan over medium – medium high heat and cook, stirring occasionally, until coconut starts to brown, about 5 – 10 minutes)

To Make Cookies:

1  Preheat oven to 350.

2  Cream butter and sugar.  Add egg and vanilla and mix well.  Add remaining ingredients and mix until combined.

3  Using a large muffin/cupcake scoop or 1/4 cup measuring cup, form dough into large balls and place on lightly greased or silpat lined cookie sheets, 6 to a sheet.  Press down lightly on balls to flatten them.

4  Bake about 10 – 12 or until cookies are just starting to brown at edges.  Remove from oven and let cool completely.

5  Dip or brush bottoms of cooled cookies with the melted chocolate.  Place cookies with chocolate side up on racks to allow chocolate to set.

To Make Caramel Frosting:

6  Mix all frosting ingredients together in mixing bowl.  Frosting should be thick.

To Assemble Cookies:

7  After chocolate is set on bottoms of cookies, flip cookies over and frost with a generous amount of frosting, drizzle with caramel sauce, sprinkle with toasted coconut and then drizzle with melted chocolate.

recipe from Crazy Little Projects

 

 

Loaded Potato Soup

by penji1
Loaded Potato Soup

Loaded Potato Soup

I made this for dinner the other night.  It was easy to make but took a bit of time which was worth it!  Just go slow and follow the directions carefully and you will be rewarded for your time and effort.

2 tablespoons olive oil

1 1/2 cups chopped onion

6 cups chicken broth

2 pounds baking potatoes, peeled and cubed

2/3 cup butter

3/4 cup flour

4 cups milk

1 teaspoon salt

1 teaspoon pepper

1 cup diced cooked ham

1 cup crumbled real bacon (from Costco bag)

8 oz sour cream

2 1/2 cups shredded cheddar cheese

1  In 12″ skillet, cook onion in olive oil until tender.

2  In 6 quart Dutch oven, mix onion, broth and potatoes.  Heat to boiling, reduce heat and cook 10 minutes or until potatoes are tender.

3  Meanwhile, in same skillet, melt butter over low heat.  Stir in flour with whisk until smooth.  Cook and stir 1 minute.  Gradually stir in 2 cups milk.  Pour milk into potato mixture.  Add remaining 2 cups milk and salt and pepper.  Cook over medium heat, stirring constantly with whisk, until mixture is thick and bubbly.

4  Stir in ham, bacon, sour cream, and 2 cups cheese.  Cook until heated through and cheese is melted.  Top individual servings with more bacon and cheese if desired.

recipe from Betty Crocker

Fast No Fuss Pasta

by penji1
Fast No Fuss Pasta

Fast No Fuss Pasta

I don’t think I’ve mentioned it but we’ve been in the process of moving into a new house the past few weeks and mealtime has become mostly takeout which to be honest I’m getting sick of plus it’s no good for the waistline!  The other night I just decided it was time to stop unpacking boxes and actually try and make some dinner so I raided my new beautiful pantry and threw this dinner together all with ingredients that I had on hand.  It was delicious!

1 (16 oz) package your choice of pasta, prepared according to package directions (I used rotini)

1 tablespoon olive oil

2 tablespoons dried onion (or whatever you have on hand – real onion, onion powder, frozen onion)

2 (14.5 oz each) cans diced tomatoes (I used the Italian kind), not drained

1 teaspoon basil

1 teaspoon oregano

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Parmesan cheese

1  Cook pasta according to package directions.

2  While pasta is cooking, heat olive oil in large skillet over medium heat.  Add onion to oil and saute for 1 – 2 minutes then add remaining ingredients, stir to combine and bring to a simmer.  Allow to simmer until pasta is done.

3  Serve sauce over pasta with a sprinkle of Parmesan.

Quadruple Chocolate Naked Cake

by penji1
Quadruple Chocolate Naked Cake

Quadruple Chocolate Naked Cake

It was Zach’s 29th birthday on Saturday so I created this chocolate filled extravaganza as part of his birthday feast!  It was decadent!

2 layers chocolate cake prepared with this recipe

mousse/frosting filling layer

1 small box instant chocolate pudding mix

1/3 cup powdered sugar

1 cup milk

4 oz whipped cream cheese

8 oz thawed Cool Whip

ganache layer

8 oz semisweet baking chocolate

1 cup heavy whipping cream

1 tablespoon butter

candy layer

1 regular size Kit Kat bar

Hershey Kisses and Hugs

Rolos

Mini Reeses Peanut Butter Cups

or whatever candy your heart desires!

1  Prepare cake layers according to instructions found in link above and allow to cool completely.

2  Prepare chocolate filling – whisk together pudding mix and powdered sugar then whisk in milk until smooth with no lumps.  Beat in cream cheese until smooth with no lumps.  Fold in Cool Whip carefully with a spatula.  Place in fridge for 1 hour.

3  Prepare ganache – Break up chocolate into small pieces and place in bowl.  Heat whipping cream until just starting to boil then pour over chocolate in bowl.   Allow to sit until chocolate is melted then stir in butter until mixture in smooth.  Allow to cool to room temperature.

4  Assemble cake – place one cake layer on serving platter with bottom side up, spread filling over layer allowing to spill over the sides just a bit.  You probably won’t need all of the filling.  Next place second cake layer over filling, bottom side up, pressing down slightly.  Pour ganache over top of cake to cover entire top, allowing some to spill down the sides.  You probably won’t need all of the ganache either.  Decorate with candy as desired.  Store in fridge.

frosting/filling recipe from Just A Pinch Recipes

Buttercream Striped Wedding Cake with Succulents and Flowers

by penji1
Rustic Buttercream Striped Wedding Cake with Flower Topper

Rustic Buttercream Striped Wedding Cake with Succulents and Flowers

I’m proud of this one, it turned out so pretty mostly because of that gorgeous flower topper, which really made this cake stand out.  The wedding cake was for my friend Kasey who got married yesterday.  It’s a chocolate cake, recipe here, with buttercream icing, recipe here.  Congratulations to Kasey and Dan!  And thanks for letting me make the cake!

Raspberry Lemon Tartlettes

by penji1
Raspberry Lemon Tartlettes

Raspberry Lemon Tartlettes

I made these little cuties for my friend Kasey’s Bridal Shower.  They are quick, easy and delicious not to mention adorable!

1 package sugar cookie mix plus ingredients to make cookies or 1 tube sugar cookie dough

1 jar lemon curd (found with the jams and jellies in the grocery store) or 1 recipe homemade lemon curd, recipe here

1 package fresh raspberries

1  Prepare sugar cookie dough as directed on package.  Spray the wells of a mini muffin pan with cooking spray for baking (the kind with flour in it).  Place 1 tablespoon of dough into each well and bake for about 10 minutes at 350.

2  Remove pan from oven and immediately press centers of each cookie down with a tart shaper or the back of a small spoon.  Allow to cool in pan 10 – 15 minutes before removing.

3  When cookie shells are completely cool, put a small spoonful of lemon curd into each shell (lemon curd is pretty flavorful so you don’t need a lot), spreading to cover bottom then top with a fresh raspberry.

Rustic Chocolate “Naked” Wedding Cake with Pink and White Flowers

by penji1
Rustic Chocolate "Naked" Wedding Cake

Rustic Chocolate “Naked” Wedding Cake with Pink and White Flowers

Latest wedding cake for my friend Sidney who wanted a chocolate naked cake!  It was fun to make, almost matches the log that it was sitting on.  The cake is adapted from the White Almond Sour Cream Cake recipe that I love and the frosting is my ever favorite Buttercream Icing.  I love making cakes for friends and being a small part of their special days.  Congrats to Sidney and Jesse!

Brown Sugar Snickers Cake with Caramel Icing

by penji1
Brown Sugar Snickers Cake with Caramel Icing

Brown Sugar Snickers Cake with Caramel Icing

It was Bob’s birthday on Friday and he loves Snickers Bars so I decided to make him a Snickers birthday cake.  It was delicious!

cake

2 cups brown sugar

1 cup sugar

3 sticks butter, softened

5 eggs

1 tablespoon vanilla

1 cup milk

3 cups flour

1/2 teaspoon baking powder

1 (8 oz) bag Snickers Unwrapped Bites

icing

1 cup brown sugar

2 tablespoons flour

3 tablespoons butter

1/4 cup milk

1 teaspoon vanilla

chopped up Snickers regular size or fun size bars

1  For the cake, preheat oven to 325.  Liberally grease bundt pan with flour cooking spray.

2  Cream together brown sugar, white sugar and butter until fluffy about 3 minutes.  Add in eggs, 1 at a time, beating just until incorporated, followed by vanilla.

3  Alternate adding flour and milk gradually to batter, ending with milk then add in baking powder.  Stir in bag of Snickers bites by hand.

4  Bake for 60 – 70 minutes until toothpick inserted near center comes out clean.  Allow to cool in pan 15 – 20 minutes before inverting onto serving platter.  Cool completely before icing.

5  For the icing, in a shallow saucepan, thoroughly whisk together brown sugar and flour.  Stir in butter and milk and cook over medium high heat until mixture comes to a rolling boil.  Boil 1 1/2 minutes.

6  Remove from heat and allow to cool 5 minutes.  Beat with a wooden spoon until mixture begins to thicken.  Mix in vanilla and continue beating for no more than 1 – 2 minutes.

7  Drizzle over cooled cake immediately then quickly sprinkle chopped up Snickers bars over the frosting.

cake recipe from The Domestic Rebel

caramel frosting recipe from All Recipes

Death By Chocolate Cookie Bars

by penji1
Death By Chocolate Cookie Bars

Death By Chocolate Cookie Bars

I’m not gonna lie, I’m eating one of these for second breakfast while I type this post.  They are delicious!  And easy!  And did I mention delicious? You should try them.  Right now!  What are you waiting for? GO!

1 cup (2 sticks) butter, softened

1 cup packed brown sugar

1 (3.9 oz) package chocolate instant pudding mix

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1/4 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup white chocolate chips plus 1/2 cup for topping

3/4 cup chocolate chips plus 1/2 cup for topping

1  Preheat oven to 350.  Spray 9 x 13″ pan lightly with cooking spray.

2  Cream together butter, brown sugar, pudding mix, eggs, and vanilla until mixture gets lighter in color.

3  In a separate bowl, stir together flour, cocoa, baking soda, and salt then add to wet mixture and mix until combined.

4  Stir in white chocolate chips and chocolate chips by hand.  Press dough mixture onto bottom of pan, sprinkle with remaining 1/2 cup of each kind of chip, then press chips lightly into batter.

5  Bake for 15 – 20 minutes until no longer wet looking in middle.

recipe from I Dig Pinterest

Buttercream Striped Wedding Cake with White Flowers and Ivy

by penji1
Buttercream Striped Wedding Cake with Flowers

Buttercream Striped Wedding Cake with White Flowers and Ivy

I got to try out a new cake frosting technique on this wedding cake for my friend Shannon.  It was stressful but fun!  This is a chocolate cake (click here for cake recipe) with buttercream frosting (click here for frosting recipe).  The bottom layer is 8″ and the top is 6″.  Below is another picture without the flowers on the cake so you can see the frosting stripes a little better.

Buttercream Striped Wedding Cake

Congratulations to Shannon and Tom!  Thanks for making me a part of your special day!