... Berry Parfait

Summer has officially arrived (well, let's be honest, it arrived before it was actually 'official').  Although I try to watch what I eat most of the year, there's something about swimsuit season that really brings it home.  I refuse to give up desserts, though, no matter what time of year it is.  This one may not be entirely healthy, but it's certainly not completely guilt-inducing.  

Berry Parfait
serves 6 (individual) or 12 (in one pan)

Crust:
1 1/2 cups graham cracker crumbs (1 1/2 sleeves of graham crackers, crushed)
1/2 cup sugar
1/3 cup butter, melted

Combine all ingredients in a mixing bowl and mix well.  Press firmly in a 9"x13" baking dish (or individual parfait cups) and bake for 8 minutes at 350 degrees.  Cool.

Filling:
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
8 oz Cool Whip, thawed

Beat cream cheese with sugar and milk until smooth; fold in Cool Whip.

Topping:
Berries!  Berries!  Berries!  I used one container each of strawberries and blueberries.

Spread filling mixture over graham cracker crust.  Top with berries.  Add a dollop of plain Cool Whip and a sprig of mint as garnish.

Taylor's Notes:
I've mentioned Pinterest a time or two, yes?  This recipe is an adaptation of one I  pinned.  I've linked the original recipe there, but I left out the vanilla pudding aspect of that recipe.  To me, it seemed like a little too much and I chose to make the berries shine rather than have them coated with pudding.  To pudding or not to pudding... that is your choice.  

Enjoy!

... Salted Peanut Butter Cups

I think I'm in love.  I have been for a while, really, and it's one of those loves that will last a lifetime.  Taylor + peanut butter + chocolate... what a wonderful relationship we have.  So you have to know that when I came across this recipe for making my own peanut butter cups... and salted (!) no less, I was all over it.

{reference my notes below for an explanation of that glob of chocolate...}

I mean honestly, how can you look at that and not be in love?  Here's the problem, though.  These babies are so easy to make, with ingredients that you likely have on hand (or am I the only one who stock piles peanut butter and chocolate chips?), that you'll probably fall in love soon, too.  Hey, don't say I didn't warn you.

My friend Kerstin introduced me to these via the blog A House in the Hills.  It's a beautiful blog - check it out when you have some time!  The recipe on the blog, however, is vegan.  I'm absolutely not saying there's anything wrong with that, but I did tweak my version of the recipe and it's most certainly not vegan.  Here's my version...

Salted Peanut Butter Cups
serves makes 24 cups

1/2 cup unsalted butter
3/4 cup peanut butter (I missed the 'crunchy' part of her ingredient... I recommend that you use it!)
3/4 cup graham cracker crumbs
1/4 cup raw sugar
1 cup semi-sweet chocolate chips
1/4 cup unsweetened almond milk
sea salt to sprinkle on top

Line a mini muffin tin with papers.  You certainly could use a regular size muffin tin, but I'm warning you, these babies are sweet and rich... More power to you if you can eat a regular size!

Melt the butter in a sauce pan over medium heat and then stir in the peanut butter, graham cracker crumbs, and sugar.  When it's melted and mixed, spoon the mixture into the muffin tins.

In a separate pan, combine the chocolate and milk.  Stir over medium heat until the chocolate has melted.

Spoon the chocolate over the peanut butter, filling the papers almost to the top.

Sprinkle with sea salt and then refrigerate.

Taylor's Notes:
Ok, like I mentioned, mine aren't vegan or good for you (well, not good in terms of healthy at least), but man... they are delicious.  Here are a few things I found... 

• The peanut butter mixture didn't set up on it's own (refer to picture above where the chocolate started sinking into the peanut butter).  I ended up sticking them in the refrigerator for about 15 minutes or so before I poured the rest of the chocolate on.
• I do think that actually using crunchy peanut butter may have helped that.  I suppose I'll have to make them again to try out that theory.  Darn.
• I made another half-batch of chocolate based on Sarah's notes.  You can tell how that affected the peanut butter to chocolate ratio.  You can definitely play with it based on how you like your chocolate and peanut butter to play together.
• These are best eaten right out of the refrigerator.  Actually, better yet, out of the freezer.  I served them at a party and the longer they sat out, they got a little soft and were kind of difficult to eat.  

Other than that, these are way too easy to make and I'm going to try to forget that I ever made them.  Yeah right.

Enjoy!

Side note... Baxter's face looked exactly like this the entire time I was making these.  He's a huge fan of peanut butter, too.  I'm sure he'd love chocolate as much as me, too, if I'd let him...

... a Hot Chocolate Bar

Well, better late than never... I always say.  Or, almost always... Anyhoo, this Christmas (yes, I know it's currently February... don't judge), after driving around the Plaza to look at the lights, we headed back to my house for a little warm up.  Hot Chocolate is great for that.  Hot Chocolate with Bailey's or Peppermint Schnapps... even better.

It's a perfect idea for a big group and a lot of fun to see what add-ins everyone enjoys.  We had the aforementioned Bailey's and Peppermint Schnapps, chocolate-dipped marshmallows, candy canes, caramel bits, mini chocolate chips, and chocolate hazelnut Pirouettes.

Here's the most exciting thing... you don't need to wait until Christmas to enjoy it.  Hot Chocolate is great in February, too!

Hot Chocolate Bar
serves 4

4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar

In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil.  In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk.  Add the cocoa mixture to the warm milk and continue to warm the cocoa until hot.

Pour into 4 mugs and garnish.

Taylor's Notes:
I tripled the recipe and it made enough for thirteen of us.  It's pretty rich, so you probably don't need more than a cup - especially depending on your add-ins - but hey, I don't judge.  Drink away.  

I made this a day ahead and kept it in the refrigerator until we were ready to enjoy it.  It heated up on the stove pretty quickly - in maybe 20 minutes or so - over medium heat.  Again, be careful not to let the milk boil.  Trust me, no amount of Bailey's can help burnt milk.

Enjoy!

... Chocolate Paradise Cake

Yum, yum, yes please, yum.  Translated: Chocolate, chocolate, toffee, more chocolate.  

A special cake.  A special celebration.  Happy Birthday, Mom!

Chocolate Paradise Cake
serves 12

Devil's Food Cake
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for preparing pan
2 1/4 cups all-purpose flour, plus more for preparing pan
1 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups firmly packed light brown sugar
2 teaspoons pure vanilla extract
4 large eggs
1 1/2 cups sour cream

Preheat the oven to 350 degrees.  Lightly butter the bottoms and sides of two 9-inch round cake pans.  Line the bottom of the pans with parchment and then butter the parchment.  Dust the pans with flour, coating the bottoms and sides, and then tap out the excess.

In a large bowl, sift together the 2 1/4 cups flour, cocoa powder, baking powder, baking soda, and salt.  In another large bowl, using an electric mixer set on medium speed, beat the 3/4 cup butter until creamy.  Add the brown sugar and continue beating for 1 minute.  Add the vanilla and continue beating until incorporated.  Add the eggs one at a time, beating well after each addition.  The butter mixture will look separated and grainy, which is not a problem.  Beat in the sour cream and then add the flour mixture in 3 batches.  The batter will be quite thick.  Divide the batter evenly between the prepared pans, using a rubber spatula to spread the batter evenly.

Bake the cake layers until a toothpick inserted near the center of each cake comes out clean, about 30 minutes.  Remove from the oven and let the cakes rest in the pans on wire racks for 10 minutes.  Place a rack on top of 1 cake, invert the cake and rack, and then lift off the pan.  Peel off the parchment circle.  Repeat with the second cake.  Let cool completely.

Bittersweet Chocolate Frosting
12 ounces bittersweet chocolate, chopped
1 3/4 cups heavy (whipping) cream
1/2 cup sour cream
pinch of kosher salt

Garnish
2 cups coarsely crushed English toffee
2 to 3 tablespoons unsweetened cocoa powder

Serving
2 cups homemade or store-bought caramel sauce, warmed

To make the Bittersweet Chocolate Frosting, bring 1 inch of water to a simmer in the bottom of a double boiler or saucepan.  Place the chocolate and cream in the top of a double boiler or in a heatproof bowl placed over the pan, and heat, stirring occasionally, until the chocolate melts and the chocolate and cream are mixed together and smooth.  Remove from the heat and stir in the sour cream and salt.  Set aside to cool.  When cool, using an electric mixer set on medium speed, beat the frosting until it is thick enough to spread and nearly double in volume.

To assemble and decorate the cake, using a pastry brush, brush off any loose crumbs from the sides and tops of the cake layers.  Using a serrated knife, trim the domed tops of the cake layers, making them level.  Place 1 layer on a cake plate, bottom-side up.  Cut strips of waxed paper and place under the edges of the cake to keep the cake plate clean while frosting the cake.  Spread the top of this layer with about one fourth of the frosting.  Top the frosting with 1/2 cup of the crushed toffee.  Place the second layer, bottom-side up, on top and gently press it into place.  Spread frosting all around the sides of the cake and then frost the top of the cake.  Using the remaining toffee, press it all around the sides of the cake.  Using a fine-mesh sieve, sift a healthy dusting of cocoa powder over the top of the cake.  Carefully remove the strips of waxed paper.

When ready to serve, slice the cake and serve each slice centered in a pool of warm caramel sauce.

Taylor's Notes:
This was a bit of a labor of love (would you expect any less from Nordstrom?).  My first double-layer cake and who knew how hard it would be to find English toffee not coated in chocolate?  Did you notice the chocolate shavings?  Yes, I'll admit it.  I shaved the chocolate from the Heath bars I bought so that the toffee would show up on the chocolate cake.  Labor.of.Love.  Totally worth it, though... Happy Birthday, Mom!

Enjoy!

Someone decided she should taste the cake early and helped herself while no one was looking.  Luckily she didn't take down the whole thing before getting caught.

{clockwise from top left : evidence, culprit, jealous bystander, super cute kiddo}

... Chocolate Cake S'mores Cookies

There's something about s'mores that everyone loves.  Everyone.  I mean, really, have you ever met someone who doesn't like s'mores?  If you have, you're probably not friends with them anymore because, let's be honest, there's something not right about that.  

Oh boy, I got a little carried away there.  Sorry about that.  But, come on, look at those cookies and tell me you don't love s'mores.  Based on this recipe, I know Jenny over at Picky Palate does.

Chocolate Cake S'mores Cookies
makes about 3 dozen cookies

1 box Devil's Food cake mix
2 eggs
1/4 cup brown sugar
1/2 cup melted butter (1 stick)
3 Hershey's chocolate bars, cut into rectangles
1 1/2 cups mini marshmallows
1 1/2 cups graham crackers, cut up into small pieces

Preheat oven to 350 degrees.  In a large bowl, mix the cake mix, eggs, brown sugar, and butter until combined.  With a medium cookie scoop, scoop dough onto a silpat or parchment-lined baking sheet.  Press cookies into little discs to flatten slightly.  On each cookie press a chocolate bar, a couple marshmallows, and a couple graham cracker pieces.

Bake for 11-13 minutes or until cooked through.

Remove and let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Taylor's Notes:
These couldn't be easier to make or more fun to share.  I crumbled a few graham crackers and sprinkled them over the cookies before baking them to add just a little more crunch.  I think it might be fun to torch the marshmallows a little bit after the cookies come out of the oven, but I'm that girl who loves to char her marshmallows over the fire.  ;)


Enjoy!

... No Bake Nutella Cheesecake

Two no bake cheesecake recipes later and I'm officially a huge fan of Jamie over at My Baking Addiction.  You would have thought that her blog name would have clued me in, but actually it was her use of this...

aka the best.thing.ever.  Did you know that when you whip it with cream cheese it turns into this...

and when you combine it with a classic like this...

you get something super awesome, like this...

And so, my friend, welcome to the fan club.

No Bake Nutella Cheesecakes
4-6 servings (or 10-12 mini servings as shown)

For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

In a medium bowl, stir together the Oreo cookie crumbs and melted butter.  Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth.  Add vanilla and mix to combine.  Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes.  Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Taylor's Notes:
I've made these twice... in less than a week.  The good news was that I shared them with other people both times, the bad news is that I had to share them with other people both times.  I will say that they're pretty rich, so unlike Jamie's other cheesecake recipe  that I made, you'll probably only be tempted with one satisfying serving.  


I topped mine with more Oreo cookie crumbs... because you can never have too much of a classic.


Enjoy!

... No Bake Raspberry-Lemon Cheesecake

When I stumbled across these on Pinterest, I knew they'd be perfect for Easter.  Easter?!  Yes, Easter... so I'm a little behind on the blog.  What?

Ahem, as I was saying, Jamie over at My Baking Addiction nailed it with this one.  The raspberries are perfect for Spring, the light whipped filling doesn't put you over the edge after a big holiday meal, and the fact that you can spend more time with your family and less time in the kitchen is never a bad thing.  (well, with most families... for sure with mine!)

No Bake Raspberry-Lemon Cheesecake
6 servings

For the Crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

For the Filling:
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter.  Evenly divide the crumbs between individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant.  Add cream cheese and beat with an electric mixer until smooth.  Add lemon juice and vanilla, mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.

Evenly pipe or spoon the filling into individual serving dishes.  Cover with plastic wrap and refrigerate for at least 2 hours before serving.  If desired, garnish with fresh raspberries and a sprig of fresh mint.

Taylor's Notes:
It's as easy and delicious as it sounds.  And you know, probably pretty easy on the figure, too, if you use light whipped cream and third-less-fat cream cheese like I did... and only eat one serving, which isn't as easy.  I won't judge if you don't.


Enjoy!

... Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting

When a recipe calls for these two things as main ingredients, you should be quick to find a reason to make said recipe.  Lucky for me, St. Patty's Day is right around the corner.  

Those little bottles above, accompanied by a little cream cheese and powdered sugar, make the most incredible frosting.  I actually wondered aloud to myself... to my dog... to myself (which is worse?) why you wouldn't make this frosting for anything and everything you'd want to frost?  Trust me.  I don't lie.

Those scrumptious little guys below may not be as cute as Gina's, but I can only believe that they're every bit as delicious.  Oh, did I mention that Gina is the brilliant mind behind the blog Skinny Taste?  Yep, you read that right... these cupcakes won't even make you feel guilty!  Now who's the lucky one?

Chocolate Stout Cupcakes with Bailey's Irish Cream Cheese Frosting
serves 12

For the Bailey's Frosting:
5.5 ounces 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
4 teaspoons Bailey's Irish Cream

For the cupcakes:
3/4 cup + 1 tablespoon sugar
1 cup flour
7 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1/2 cup stout
4 ounces unsweetened apple sauce
1/4 cup unsweetened vanilla almond milk
1/4 cup reduced fat sour cream
1 teaspoon vanilla
1 1/2 tablespoons canola oil
cooking spray

Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer.  Refrigerate until ready to use.

Preheat oven to 350 degrees.  Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).

In a large bowl, sift together all the dry ingredients : sugar, flour, cocoa powder, salt, and baking soda.

In a medium bowl, combine the wet ingredients (egg through canola oil) and beat until smooth.

With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined.  Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.

Taylor's Notes:
The only switch up I made to this recipe was using vegetable oil instead of canola oil.  I'm sure it makes a difference in the nutritional value (although at only 1 1/2 tablespoons I can't imagine it's huge), but I couldn't tell that it made a bit of difference in the taste.  


I found the Double Chocolate Stout at my fave liquor store, but Gina mentioned she found her's at Trader Joes.  If you can't find it anywhere, I would bet that any dark stout would do.  I even saw a Mocha Stout at my store... mmm, coffee and Bailey's.  It just makes sense.  


Enjoy! 

... Brownie Cookies

Brownie Cookies?  What could be better than that?!  Oh, I don't know, perhaps say, light brownie cookies?  Yes, you heard me right.  My new favorite cookbook wins again.  Yea new cookbook!

Sisters, brothers-in-law, and super adorable two-year-old nephews alike all love this amazing, chocolate, cookie.  You will, too, I promise.

Brownie Cookies
makes 34

12 ounces bittersweet chocolate, finely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water.  Stir until melted, then remove bowl from heat and let cool.

In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, using an electric mixer, beat butter and both sugars on medium-high speed until fluffy.  Add eggs and vanilla and beat until combined.  With mixer on low speed, add chocolate and flour mixture in alternating batches; mix just until combined after each (do not overmix; the consistency will be more like brownie batter than stiffer cookie dough).

Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets.  Bake, rotating sheets halfway through, until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes.  Transfer cookies to a wire rack to cool completely.  (Cookies can be stored in an airtight container at room temperature up to 4 days.)

Taylor's Notes:
In one word... delicious.  I may have made a slight misjudgement on the size of the cookie as my batch only made 17... oops!  Still, I'm guessing a double-size cookie is less than one brownie of this deliciousness.  


Enjoy!

... Mini Mocha Cheesecakes

Martha Stewart (or, more likely, her awesome team) strikes again with another great recipe from her terrific light cookbook.  Call me crazy, but Mini Mocha Cheesecakes seemed like the perfect addition to our wine club.  Chocolate, wine, great girlfriends... 

... and pureed cottage cheese?  I know, it's weird, but when it comes out looking like this, you'll want to give it a try, too.

Mini Mocha Cheesecakes
makes 9

2 cups nonfat cottage cheese
2 large eggs
1 1/2 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons instant espresso powder (not instant coffee)
1 1/2 teaspoons pure vanilla extract
9 chocolate wafer cookies, such as Famous
whipped cream, for serving (optional)

Preheat oven to 275 degrees.  Line 9 cups of a standard muffing tin with paper liners.  In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla.  Puree until smooth, about 4 minutes, scraping down sides as needed.

Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each.  Bake until fillings are set and cookies soften, 25 to 30 minutes.  Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).

To serve, invert cheesecakes onto plates and peel off liners.  Top each with a dollop of whipped cream, if desired.

Taylor's Notes:
I was a little leery of this one - pureed cottage cheese? - but after seeing the picture in the cookbook, I had to try it.  I knew my Cellar Dweller girls would be totally honest and, unless I'm wrong about them, they all agreed that it was a keeper of a recipe... especially at 196 calories.  Did you hear that?  196 calories for chocolate cheesecake!


I pureed my cottage cheese in my food processor and it worked great.  I must remember, however, to add a large processor to my wish list.  My mini guy does the trick, but takes a few may rounds to blend all the ingredients.  


As you can probably tell by the picture, I wasn't able to find chocolate wafer cookies, but did find wafer sugar cookies and those worked just as well - the slight crunch was a great change of texture.


Enjoy!

... Salted Caramel Pudding Parfaits

Hello stranger!  It's been way too long since I've seen you... so sorry!  I have some good ones coming your way, though, so hopefully you'll forgive me.

Have you been introduced to Pinterest?  It's only the greatest way to waste time since the beginning of Facebook.  Only with Pinterest, you can actually be productive with recipes, crafts, and dreaming of a closet filled with fabulous clothes and shoes.  

Case in point : Salted Caramel Pudding Parfaits.  It didn't take long for me to find a reason to make these after I saw them pinned on a friend's board.  Happy Birthday to Dad! 

*Warning : this is one very long recipe with many steps.  Easy steps, but don't go thinking you're going to whip these babies up in an hour.  Absolutely worth it, though.  Most definitely.

Salted Caramel Pudding Parfaits
makes 8 servings (large) or 12-14 small

Cookie Crust
1 cup finely ground chocolate cookie crumbs
3 tablespoons unsalted butter
1/8 teaspoon kosher salt

Salted Caramel Pudding
3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup dark brown sugar, packed
3/4 cup water
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons dark rum (or brandy)
1 teaspoon kosher salt

Salted Caramel Sauce (1/2 of the recipe)
1 cup granulated sugar
1 1/4 cups heavy cream
1 vanilla bean, split and seeds removed
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract


Whipped Cream
1/2 cup heavy whipping cream
2 teaspoons granulated sugar

For the cookie crust :

• Mix cookie crumbs, salt, and butter in a small bowl until well combined.  Set aside about 2 tablespoons of the cookie mixture for garnish.  Press 2 tablespoons (for large or half for a small cup) of the cookie crumbs into the bottom of mason jars or cups.  Set aside.

For the pudding :

• In a small bowl, whisk 1/2 cup milk and cornstarch until combined.  Set aside.  
• In a small saucepan, heat the remaining 2 1/2 cups of milk until simmering.  Remove from heat and set aside.
• In the bowl of a stand mixer, whisk egg yolks on medium speed for about 3 minutes.
• To make the caramel, stir the brown sugar and water in a medium saucepan over medium heat until the sugar is dissolved.  Increase the heat and cook without stirring until an instant thermometer reads 210-220 degrees.  Remove from heat.
• With stand mixer at low speed, gradually whisk in the hot milk, then the cornstarch mixture into the eggs.  Slowly whisk in the caramel.  Return the mixture to the saucepan and whisk constantly over medium heat until the mixture thickens and a thermometer registers 175 degrees, about 3 minutes.  Remove from heat; whisk in the butter, rum, and salt.  Pour through a sieve if necessary.
• Pour 1/2 cup pudding over crust in each cup.  Cover and chill for 4-5 hours.  

For the salted caramel :

• Using a medium saucepan, spread the sugar in an even layer over the bottom.
• Measure the heavy cream and scrape the seeds from the vanilla bean pod and put into the heavy cream.  Set aside.
• Heat the sugar over medium-low heat.  When the sugar begins to bubble and liquify around the edges, use a heatproof spatula to push the sugar towards the center of the pot.  Continue to stir gently until all the sugar has melted.  Once the caramel reaches a deep amber color, immediately remove the pot from the heat.
• Carefully pour in half of the heavy cream while whisking (the mixture will bubble vigorously).  Stir until incorporated, and then stir in the remaining cream.  Whisk in the vanilla extract and the salt.  
• If any hard sugar has formed, stir the caramel over very low heat until the hardened pieces have melted and you have a smooth sauce.
• Store in an airtight container in the refrigerator.  Sauce can be reheated if necessary in the microwave or on the stovetop.

For the whipped cream:

• In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream and sugar on high until soft peaks form.

Assembly:

• Spoon 2 tablespoons slightly cooled salted caramel sauce over pudding and top with lightly whipped cream.  Sprinkle with reserved cookie crumbs.

Taylor's Notes:

Ok, don't say I didn't warn you.  It's really a lot easier than it seems.  Promise.  And it's soooo worth it.  If nothing else, please make the caramel sauce.  You'll never understand why you ever purchased store-bought before and you'll never do it again.  Yes, it's that good.  

I honestly made this so long ago that I can't actually remember if I made a full or a half recipe.  I'm thinking half because I only got five parfaits out of what I made.  The servings weren't huge, but they were definitely enough... until I didn't have an extra the next night for dessert.  Sad face.  You know what I did have, though?  I had extra caramel sauce and that, my friends, is a most excellent thing.

Enjoy!

... Cranberry Bars

Happy Holidays!  My (beautiful) sister made these for our family to snack on during Christmas weekend and they were delicious.  Perfect for a late-night snack, breakfast on Christmas morning, or, well, breakfast the day after Christmas.

I couldn't resist making them for my (amazing) neighbors.  Hence the reason I don't have a picture of these actually cut into bars.  It's all I could do to not dive into one... especially when they were hot out of the oven.

I hope you all had the merriest of holidays and have a happy happy happy new year!

Cranberry Bars
serves 15 (at least!)

1 (12 ounce) package whole cranberries
1 cup white sugar
3/4 cup water
1 package yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup rolled oats
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon

In a saucepan over medium heat, combine the cranberries, white sugar, and water.  Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes.  Remove from heat, and set aside to cool.

Preheat the oven to 350 degrees.

In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger, and cinnamon.  Set aside about 1 1/2 cups of the mixture and spread the rest into the bottom of a 9x13 inch baking dish.  Pack down to form a solid crust, getting it as even as possible.  Spread the cooled mixture over the crust.  Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.

Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.  Cool in the pan for about 40 minutes before slicing into bars.

Taylor's Notes:
These are so easy, so good, and make your house smell amazing while they're baking and cooling.  Win. Win. Win.


I cooked the cranberries for 20 minutes and the bars for 35 minutes.  They're delicious cool and amazing when they're warm... say, for breakfast... with coffee.  Mmmm, now I'm wishing I had bought two bags of cranberries.


Enjoy!

... Peanut Butter & Nutella Swirl Cookies

How could I possibly not make these cookies after reading the name of them?  Peanut Butter... Nutella... Cookies... how could anything be bad about that?  Well, let me tell you... nothing, that's what.  Absolutely nothing.

Are you on Pinterest?  If you aren't, save yourself.  If you are, I'm guessing you're as addicted as I am.  I've made a few things that I stumbled across on that site, but this by far takes the cake cookie.  

Peanut Butter & Nutella Swirl Cookies


1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/4 cup Nutella

Preheat oven to 350 degrees.

Combine butter, peanut butter, sugars, egg, and vanilla.  Mix until well blended.

Add flour, baking soda, and salt.  Drizzle Nutella on top of the dough, then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator.  Roll into balls by hand.  Place on parchment lined cookie sheet.  Using a fork, press down the balls to flatten slightly.  Bake until edges are very lightly browned (about 7 to 10 minutes).

All to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Taylor's Notes:
The only thing, and I mean the only thing, I would change about this recipe would be to add more Nutella.   Not a lot more, maybe 1/3 cup total, but I would definitely add more.  I mean, really, how can you have too much Nutella?


Enjoy!

... treats, not tricks

I don't know about you, but I've always been a 'treats' girl myself.  They're so much nicer than tricks, don't you think?  Last year I made these little gems and the year before I topped them with a candy corn... cute, right?  Whether you have a lot of time to spare or just a little, there are a lot of fun ways to treat the special people in your life... and if you do, maybe they won't trick you!

Ghost Cookies
1 package Nutter Butter cookies
1 package vanilla Almond Bark
mini chocolate chips

Dip each cookie in melted almond bark to coat and shake off the excess.  Place the covered cookie on a sheet of wax paper to harden, being sure to add two "eyes" before it does.

Taylor's Notes:
I really have no idea where I learned this, but these little ghosts are always a hit when I make them.  Here's my one bit of information, though.  Definitely use Almond Bark.  It melts better and tastes better than the other brands and it's cheaper, too.  Win Win.  When you're melting the bark, do it over a double-boiler and you'll have a smooth coating on all your cookies.  Just put a bit of water in a small saucepan and bring it to a simmer.  Put the Almond Bark in a glass bowl and place it on the saucepan (make sure the bowl is larger than the saucepan and don't let the water touch the bowl).  Stir it occasionally and you'll be good to dip in no time.


Another Fall / Halloween staple is Candy Corn & Peanut Mix.  Does anyone have a better name for this?  I know there are several variations that include M&M's or other tasty candy, but I prefer the simple mix best. And, if you ask me, the perfect ratio is two peanut halves to one candy corn.

A new favorite I learned this year (thanks to my sister!) is the S'mores Mix.  Put equal parts Golden Grahams cereal, mini marshmallows, and semi-sweet chocolate chips in a bowl, stir them up and Voila! S'mores!  No campfire necessary.

I'm pretty sure these two mixes went over much better with all my friends than a bunch of tricks would any day!

Happy Halloween!

... Peanut Butter Crispy Bars

Here's a tasty little twist on your standard Rice Krispie Treat straight from one of my favorite bloggers, Smitten Kitchen.  Kid- (and, who are we kidding, adult-) friendly with a semi-sweet chocolate and peanut butter layer plus a more grown up dark chocolate icing.  So rich you'll try your best to eat just one... good luck with that.

Peanut Butter Crispy Bars


For the crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons salted butter, melted

For the milk chocolate peanut butter layer
5 ounce good-quality semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing
3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons salted butter

Make the crispy crust
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan.  Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined.  Put a candy thermometer in the saucepan.  Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees.

Remove from the heat, stir in the butter, and pour the mixture over the cereal.  Working quickly, stir until the cereal is thoroughly coated, the pour it into the prepared pan.  Using your hands, press the mixture into the bottom of the pan (do not press up the sides).  Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.  Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth.  Remove the bowl from the pan and stir for about 30 seconds to cool slightly.  Pour the mixture over the cooled crust.  Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing
In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.  Remove the bowl from the pan and stir for 30 seconds to cool slightly.  Pour the mixture over the chilled milk chocolate peanut butter layer and roll it around until coated smoothly.  Put the pan into the refrigerator for 1 hour or until the topping hardens.

Cut into 9 or 16 squares and serve.  The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Taylor's Notes:
I followed Deb's recipe exactly, but I doubled it and used a 9x13-inch pan.  Be careful when pressing the crispy crust layer into the pan... it's very hot and you'll burn your little fing fings!  


I would definitely recommend cutting these into smaller squares as they are very, very rich.  Plus, if you cut them into smaller squares, you can have more than one without feeling guilty... right?  


Enjoy!

... Chocolate Malt Sandwich Cookies

First off, I'm baaaaacckkkk!  Yea!  I don't know if you're as excited as I am, but I'm pretty pumped.  I'm not sure what happened to April, but it was a whirlwind of a month.  The 8 to 5, the 8 to 5 after-hours, a trip to the beach.  I know... it's tough.  ;)  And now, back to our regularly scheduled program...

When Mom sent me this recipe I knew I had to make it because, well, I.love.malt.  A lot.  So, how could I go wrong with Chocolate Malt Sandwich Cookies?  You're right, I couldn't.

Smooth chocolate malt whipped frosting sandwiched in between two chewy, chocolate malt cookies.  It's definitely not lacking in richness... or chocolate.  And you'd think with malt powder in both the cookies and the frosting, that'd be enough.  But I think I'll use a little more next time.  What, did you think I was exaggerating my love of malt?

And what's even better is that I could celebrate Taylor Made's 100th post with these tasty little numbers. Yea!

Chocolate Malt Sandwich Cookies

makes 24 cookies

For the cookies:

2 cups plus 2 tablespoons all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1/4 cup plain malted milk powder

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

1 large egg

1/4 cup sour cream

3 tablespoons hot water

For the filling:

10 ounces semi-sweet chocolate, coarsely chopped

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1 cup plain malted milk powder

3 ounces cream cheese, room temperature

1/4 cup plus 2 tablespoons half-and-half

1 teaspoon pure vanilla extract

To make the cookies:

Preheat the oven to 350 degrees.

Sift together flour, cocoa powder, malted milk powder, baking soda, and salt.  With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy.  Mix in egg, sour cream, and hot water.  Reduce speed to low; mix in flour mixture.

Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets.  Bake until flat and just firm, 10 to 12 minutes.  Let cool on parchment on wire racks.

To make the filling:

While the cookies are baking, melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring.  Let cool.  With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth.  Gradually mix in half-and-half, chocolate mixture, and vanilla.  Refrigerate, covered, until thick, about 30 minutes.  Beat on high until fluffy, about 3 minutes.  (After chilling, the filling will be very thick and dark, but as soon as you start to beat it, the color will begin to lighten and the filling will become very fluffy.)

To assemble the cookies:

Match up cookies of similar sizes into pairs.  Using a tablespoon-size cookie scoop, scoop a heaping tablespoon of filling onto the bottom of one cookie.  Sandwich with another cookie until the filling pushes to the edges of the cookies.  Repeat with remaining pairs of cookies.  Cookies can be kept at room temperature between layers of parchment in airtight containers up to 3 days.

Taylor's Notes:

Although a little time consuming, these are really easy cookies to make.  They're really tasty, too, but so rich that one will do the trick.  Ooh, did I just admit that one usually isn't enough?  Well, come on, who are we kidding?  When is one cookie ever enough??  I digress... great, easy, rich cookies.  Make them, especially if you're a fellow malt lover.

Enjoy!

... Toasted Bittersweet S'mores

Who do you think invented s'mores?  I'd like to meet them and give them a big gooey, marshmallow-covered  high five.  It's always the simple things that are the best... chocolate, graham crackers, marshmallows... that's the stuff.

What I also love are bloggers like the very cool Carrie & Morgan of Ampersand Design Studio who lead me to great recipes like this.  Who wouldn't want a version of a s'mores that you can eat at any given time of day?

Toasted Bittersweet S'mores
makes 18 bars

8 tablespoons unsalted butter, divided
1 cup graham cracker crumbs
6 ounces chocolate (bittersweet or semisweet), chopped
18 large marshmallows, cut in half crosswise

Heat the oven to 350 degrees.  Line an 8-inch square baking dish with foil, leaving about 1 inch hanging over two edges.  Lightly coat the bottom and sides with cooking spray.  Make room in the fridge.

Put 3 tablespoons of the butter in a medium, heatproof bowl and heat in a microwave or over simmering water until melted.  Add the cookie crumbs and stir until the crumbs are moist and well blended.  Dump the crumbs into the prepared pan and, using a flat-bottomed cup, firmly press the crumbs into an even layer on the bottom.  Bake until fragrant, about 12 minutes.  Set on a rack to cool.

Put the chocolate and the remaining 5 tablespoons butter in a medium heatproof bowl and heat in a microwave or over simmering water until melted.  Whisk until smooth and blended.  Pour into the baked crust (it's ok if the crust is still warm) and spread evenly.  Refrigerate until almost firm, about 30 minutes (for faster chilling, slide the pan into the freezer).  Arrange the marshmallow halves, cut side down, evenly over the chocolate, pressing lightly.  Cover and refrigerate until very firm, about 40 minutes or for up to 2 days.

Just before serving, adjust the oven rack to the top level and heat the broiler on high.  Using the excess foil as handles, lift the s'more square from the pan and set on a cookie sheet.  Pull the foil away from the sides and slide the cookie sheet under the broiler.  Broil until the marshmallows are browned, about 20 seconds.  Set on a rack and move the foil and s'more square to a cutting board.  Cut into 18 rectangles.  Serve immediately or cover and refrigerate for up to 2 days.  Serve slightly chilled.

Taylor's Notes:


I went the semisweet route, but definitely think the bittersweet has its merits.  I'll try that next time, along with these other tweaks...


I'll leave the graham / chocolate step in the refrigerator for a shorter amount of time... maybe only 15 minutes.  Long enough to get the chocolate to harden a bit, but still have it be soft enough that the marshmallows will settle into the chocolate rather than just sitting on top of it.  


I'll also try broiling the bars on low rather than high and maybe put the rack on the second-to-highest spot instead of the highest one.  I think this will allow the marshmallows to get a little gooey-er without getting too brown too quickly.  Another option, would be to skip the broiling all together and  use a kitchen torch to brown the marshmallows.  Of course, that would only work if I had a kitchen torch... 


Other than that, these are really easy, quick, and a good substitution for the real thing when you're craving the simple things.


Enjoy! 

... Homemade Thin Mints

Have you ever met a person who doesn't love Girl Scout cookies?  I haven't!  What is it about them that makes you stock your freezer with all your favorites?  My all-time fave is Thin Mints.  Hands down.  No questions asked.  I love them so much that I didn't order even one box this year because I can't be trusted alone with them.   Seriously.  Not.one.box.  

So, it should come as no surprise that when I found a recipe (thankyouverymuch emily) to make my own, I couldn't resist.  Can you blame me? 

I know what you're thinking... 'Ok, Taylor, but are they just as good as the real thing?'  No, no they're not.  What?  Were you expecting they would be?  Come on now.  But are they good enough, even great enough, to do the trick in a what-on-earth-was-I-thinking-not-ordering-any craving?  Absolutely.

Homemade Thin Mint Cookies
makes 3 1/2 to 4 dozen cookies

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 teaspoon vanilla extract
3/4 teaspoon peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a large bowl, cream together butter and sugar.  With the mixer on low speed, add in the milk and the extracts.  Mixture will look curdled.  Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375 degrees.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick they will not be as crisp - and place on a parchment lined baking sheet.  Cookies will not spread very much so you can put them close together.

Bake for 13-15 minutes, until cookies are firm at the edges.  Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-ounces dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave-safe bowl, combine chocolate and butter.  Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth.  Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.

Reheat chocolate as needed to keep it smooth and easy to dip into.

Taylor's Notes:
Although a little time consuming with having to freeze the dough for a couple hours and then dip each of the 48 plus or minus cookies, these are definitely a little gem I'll keep in my back pocket for special cravings... occasions.


Try to make the slices less than 1/4-inch thick if you can.  It's easier if the dough is really cold.  The end result of the cookie is much better if they're thinner.  


When it comes to making the chocolate coating, I would recommend melting the chocolate on the stove with a double-boiler rather than in the microwave.  This way, you won't run the risk of burning the chocolate and you won't have to keep re-heating it.  Put a little water into a small saucepan and bring it to a simmer.  Put your chocolate and butter into a glass bowl that will sit in the saucepan without touching the simmering water.  Stir your chocolate occasionally until it's melted to a dip-able consistency.  (Per the original recipe, that's somewhere between fudge and syrup... ummmm, I don't know about you, but that's a pretty big difference.)  I put a cookie on a fork and dipped it in the melted chocolate, then gently shook the fork so the excess chocolate comes off.  


The next part is very hard and if you're anything like me, you'll find yourself pacing the kitchen and hovering over the cookies waiting for the chocolate to harden so you can eat one... or four.


Enjoy! 

... Whoopee Pies

Chocolate and Buttercream.  What could be more perfect for a holiday surrounded by sweets?

Moist, fluffy, chocolate cake...

plus rich, decadent buttercream frosting (pink or not... that's your choice).

Because who doesn't need a little whoopee... especially on the holiday of love.

Whoopee Pies
makes 20ish pies

Pies:
1 package Devil's Food cake mix
1 4-ounce package Instant Chocolate Pudding mix
1/2 cup butter or margarine, softened
4 eggs
1 cup water

Filling:
12 tablespoons butter or margarine, softened
1 cup marshmallow creme
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

To make pies, combine ingredients in a large bowl with electric mixer.  Beat on low until moistened, then on medium for 2 minutes until light and thick.  Drop by heaping tablespoons of batter 2 inches apart on a greased cookie sheet.  Pies will be 3" in diameter after baking.  Bake 15 minutes or until pies spring back when lightly touched.  Cool pies completely.

Combine filling ingredients in a large bowl and beat 2 minutes with an electric mixer on high, until light and fluffy.  Spread filling on the flat side of half of the cookies.  Top with the remaining cookies to make sandwiches.

Taylor's Notes:
I make these about once a year, hence the heart-shaped cakes and pink buttercream frosting.  Clearly, you can make them 'normally' and leave them round.  But I think they're pretty darn cute as hearts, no?


Enjoy... and Happy Valentine's Day!