Cookie Gift Baskets Tip & Recipe Blog

Archive for June, 2010

Mmmmmm! Ooey gooey marshmallow sandwiched by chocolate layers, what could be better?  Gone are the day of simple cookies and here are the days of delicious innovations. Here's  a recipe that you may want to double, and they'll be gobbled up fast!

Ingredients:

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts, optional
• 4 cups miniature marshmallows

Topping

• 1-1/3 cups semisweet chocolate chips
• 1 cup peanut butter
• 3 tablespoons butter
• 2 cups crisp rice cereal

Directions:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
• For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill.

Mmmmm S'mores!  It's summer, which means campfires, which means S'mores!  Here's a delicious recipe that you don't have to haul wood for!  Make delicious S'mores right in your kitchen with all the ooey gooey goodness as the original.

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Enjoy the chocolate treats!

Take this recipe a step farther and make S'more Cupcakes! They're delicious and of course, chocolatey.

Nothing goes together better than Peanut Butter and Chocolate.  But this time, we're not talking cookies! Take the deliciousness one step further by combining the 2 flavors in a cupcake!

Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup creamy peanut butter
- 3 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons baking cocoa
- 1 1/4 cups 2% milk
- 1 teaspoon vanilla
- 3 large eggs

Directions

(1) Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pan with a butter and flour combination spray that can be found in your local grocery store.

(2) Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

(3) Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes.

(4) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

(5) Cool 10 minutes in pans then move to wire rack to cool completely.

(6) For Frosting, Combine 1/2 cup softened butter with 1 cup creamy peanut butter (crunchy can also be used). Add 2 cups powdered sugar (sifted after measuring), and up to 1/4 cup heavy cream until you get the consistency you want. For an extra special touch you can top with a mini peanut butter cup!

For an extra twist on this recipe, try making Reese's Peanut Butter Cupcakes.