Baking My Way: Cocoa-Mallow Cookie-Wiches

Marshall told me after trying these that they taste just like a cookie he used to always get when he went down to Mexico, so I took that as a very good thing! They are similar to a home make Oreo but a lot fluffier. They're a pretty messy cookie so I suggest eating them fresh out of the freezer! (because they're such a fluffy cookie they don't freeze very hard) 


Cookies
1 cup Sugar
1⁄2 cup Butter, softened
1 teaspoon Vanilla
1 large Eggs
1 cup Milk
2 cup Flour
1⁄2 cup Unsweetened Cocoa Powder
1 1⁄2 teaspoon Baking Soda
1⁄2 teaspoon Baking Powder
1⁄2 teaspoon Salt

Filling
2 cup Powdered Sugar;
1 cup Marshmallow Cream
1⁄4 cup Butter
1⁄4 cup Shortening
3 to 4 teaspoons Milk
1 teaspoon vanilla



1. In large bowl, combine sugar, 1/2 cup butter, 1 teaspoon vanilla and egg; blend well.

2. Stir in 1 cup milk.

3. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients, mixing well.

4. Drop dough by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.

5. Bake at 375 for 7 to 9 minutes or until edges appear set. Cool 1 minute; remove from cooking sheets.

6. Cool. In large bowl, combine all filling ingredients, beat until light and fluffy, about 2 minutes.

7. Place flat slice of 2 cookies together with 1 tablespoon filling in between

Ice Cream Pumpkin Pie

I went to a ice cream parlor and had pumpkin pie soft serve, it blew my mind! I thought "I can make that!" so I started searching for a recipe, found this one (I changed it a little of course), and decided to make it in pie form, because, well I love graham crust and whip cream! And it was Thanksgiving so it seemed right. Seriously, make this pie! It's so good, and even if you're not a huge pumpkin pie person (like me) you will like this ice cream version.

Ingredients

• 2 cups whipping cream (35%)
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 cup brown sugar 
• 1 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/8 tsp salt
• 1/2 tsp vanilla
• 1 cup pumpkin puree

Instructions

1. Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
2. Stir warm cream into the pumpkin along with the vanilla.
3. Chill the mixture in the refrigerator until cold.
4. Freeze in an ice cream maker according to manufacturer’s instructions.
5. Spread ice cream over graham crust (I used a pre-made one)
6. Spread whip cream (I used Cool Whip) over the top, and stick it in the freezer to set

Peanut Butter & Jelly Ice Cream

 This ice cream is amazing. I wasn't too sure on the peanut and jelly part but I thought I'd give it a try. I used a triple berry and concord grape jelly I made and I recommend a dark not as sweet jelly but either way, so yummy!!

 

1 cup milk

1 cup sugar

1/2 brown sugar

2 tsp. vanilla

5 egg yolks

1 1/3 cup heavy cream

1 1/2 cup peanut butter

1/2 cup of your favorite jelly 

Scald milk and cream.

Lightly whisk eggs in a stand mixer along with the sugar, and then add the scalded mixture in a slow stream running down the side of the bowl on a low speed. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon add 1 cup of peanut butter. Pour custard through a fine-mesh sieve into a large bowl. If you’re making chunky reserve the peanut pieces to add in later.

Chill custard, stirring occasionally, until cooled. Freeze custard in ice cream maker according to manufacturer’s instructions.  Transfer to a suitable freezing container. Fold in the jelly. Put in freezer to firm up. 

Adapted from here

Rum balls

 Photo Source

 I'm always trying new recipes for my favorite desserts and here's another one! I am yet to find the perfect recipe for run balls (perfect to me) and so I'm giving it another go!  Let me know what you think of it!

Ingredients

• 1 cup (250 mL) icing sugar
• 1 cup (250 mL) ground almonds
• 3 oz (85 g) bittersweet chocolate, grated
• 1/3 cup (75 mL) dark rum
• 1 tsp (5 mL) vanilla
• 1/2 cup (125 mL) chocolate sprinkles

Preparation

Line trays with waxed paper; set aside.
In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)

Source

Heavy Cream Substitute

 

I was making a crazy wonderful birthday cake for myself and I ran out of heavy cream for the chocolate ganache. Of course there's a substitute for everything right? 

So take 3/4 milk, and 1/2 butter: 

1. Melt the butter. 

2. Pour it into the milk, and stir. 

3. Use in place of one cup of heavy cream. 

(This substitute will not whip FYI) 

Health Tip of the Week: Facts about Our Nails

There are many interesting facts that are related to nails. Some of these facts are pure superstition but most of them are scientific. So, here are some interesting facts about nails:

• Nails are actually the same as hair. Both hair and nails are made of the same protein, called keratin.
• The nail plates are dead cells and contrary to the popular belief, they don't breathe. So they don't require oxygen. However, the nail beds and the cuticles are live cells and they do need oxygen, vitamins and minerals.
• Nails don't sweat. The nail bed does not have sweat glands, so it can't perspire. It is the skin around the nails that gets sweaty.
• Nails grow at the rate of 0.1 mm daily (or 1 cm in every 100 days). So, for a finger nail to regrow completely, it takes between 4 and 6 months. For toe nails, the period of complete regrow is 12 to 18 months.
• Men's nails grow faster than women's nails.
• Finger nails for both genders grow faster than toe nails.
• Toe nails are about twice thicker than finger nails.
• The fastest growing nail is on the middle finger. The slowest – on the thumbnail.
• When nails are freshly cut, they grow faster than nails that are not cut often. That is why it takes so much time to grow nails longer than an inch (breaking nails is excluded).
• Seasons and weather also affect nail growth. Nails grow faster in warm climates and during daytime, than in cold climates and at night.
• Nails grow faster on young people than on old people. Also nails grow much faster during pregnancy.
• Nails grow at different speeds on both hands. If you are right-handed, the nails on your right hand will grow faster than the nails on your left hand and vice versa.
• Light trauma, like typing on a computer stimulates nail growth.
• It is a myth that hair and nails will continue to grow for several days after death. This is an optical illusion and is due to the fact that the skin shrinks, thus making it look as if the hair and nails are growing.
• Not drinking enough water leads to dry nails as well.

Homemade Kettle Corn

I love love love kettle corn. It's one of my all time favorite snacks but I hadn't made it just the way I like it yet. When I want something I just keep trying recipes until I get there and finally I got it almost perfect (I've made this recipe twice already so it's just getting better). Anyways, now I'm sharing it with you! So tasty!!

You will need:
yellow popcorn kernels
vegetable oil
brown sugar
salt

Make 8 cups of popcorn according to the kernel bag directions. Make it in whichever way you like (I use an air popper) 

Put 2 tbsp vegetable oil, 2 tbsp water, and 2/3 cup light brown sugar into a small pot. Stir and bring to a boil.

As soon as it boils, reduce the heat to medium and simmer for 3 minutes. 

Remove from heat and pour all over the popcorn. Add the amount of salt that you normally would to popcorn. (This is important, as kettle corn is salty AND sweet) Toss with a wooden spoon, making sure to get the sugar mixture that fell to the bottom. Let it cool a few minutes and eat



Tip: If you don't use all the syrup put it in the fridge and reheat it for next time!

Adapted from here