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Marshmallow Oreo Chip Cookies, Adapted Recipe by Leah

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A few years ago I came across this Marshmallow Oreo Chip Cookie recipe© from The Gracious Wife™.  I knew they would be delicious just reading through the recipe, but it didn’t prepare me for just how good they would be.  A couple weeks later I made them again for a dessert table at a birthday party.  You wouldn’t believe how many people approached me about them!  Some wanted the recipe, some wanted to know if I would be willing to make and sell them, and there were even a few who sheepishly asked if they could take some home.

 

When I was whipping up the batch for this blog post my sister happened to call.  The conversation went like this…

“What are you doing?”

“Oh, I just took some cookies out of the oven.”

“Which ones?”

“Oreo and Marshmallow”

“Are those the ones with the Cookies n’ Cream bar?”

“Yes.”

“I’ll be right over.”

And she was!

I’ve made a few small alterations over time so if you want the original recipe be sure to check out The Gracious Wife blog©.

 

Oreo and Marshmallow Cookies

 

 

Marshmallow Oreo Chip Cookies, Adapted

 

INGREDIENTS

1/4 cup sugar

1 cup brown sugar

1 cup butter, softened

2 eggs

1 tsp vanilla

4.2 oz pkg Oreo cookies ‘n creme instant pudding

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

2 1/4 cups flour

1 cup mini marshmallows

6 oz chopped pieces of Hershey’s Cookies ‘n Cream bar

8 Oreos, coarsely crushed

 

PREPARATION

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and sugars.
  3. Add eggs and vanilla and mix again.
  4. Mix together flour, baking soda, and salt. Add to butter mixture, along with cocoa powder and pudding mix. Stir until everything is fully combined.
  5. Fold in marshmallows, chopped candy bar, and crushed Oreos.
  6. Chill dough for about 30 minutes.
  7. Scoop rounded tablespoons of dough and shape into balls. Place on a greased cookie sheet (and I DO mean greased. None of that wimpy cooking spray. You’re going to have to break out the butter and slick it down because marshmallows are sticky!) or silpat 2 inches apart.
  8. Bake for 8-11 minutes.  When they come out of the oven you can use a greased butter knife to gently push the marshmallows that have spread back against the cookie edges.  Allow the cookies to cool on the cookie sheet before moving.

The Grey Stuff© Replica Recipe by Leah

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“Try the grey stuff it’s delicious.  Don’t believe us ask the dishes!”©  Everyone knows that song, right?  It’s from Beauty and the Beast©, a favorite movie!  Disneyland®, of course, took that line from the movie and turned it into a delectable treat.  They serve it over a red velvet cupcake and sitting on a lemon cookie.  We eat it straight out of the bowl.  * This is not an official Disney® recipe but rather a very close replication.  Movie and song lyrics copyrighted by and belong to The Walt Disney Company®.

 

 

Ae

 

 

The Grey Stuff© Replica

INGREDIENTS

1 (3.4 oz) Instant Vanilla Pudding Mix

1 1/2 cups milk

15 Oreo™ cookies

1 (8 oz) tub Cool Whip™

2 Tbsp Instant Chocolate Pudding Mix

PREPARATION

  1. In a medium bowl, combine pudding mix and milk.  Whisk well and refrigerate for 10 minutes.
  2. Place Oreos™ in a food processor and blend until they become crumbs.
  3. Mix the crushed cookies in with the pudding mixture and mix well.
  4. Fold in Cool Whip™ and chocolate pudding mix until well combined and refrigerate for one hour before serving.
  5. When ready to serve, place “grey stuff”© in a piping bag and add a dollop to the middle of a plate or bowl, and then pipe a spiral around it.

* This is not an official Disney® recipe but rather a very close replication.  Movie and song lyrics copyrighted by and belong to The Walt Disney Company®.

Compost Cookies® Recipe Posted by Leah

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A few years ago Momofuku’s Milk Bar Compost Cookies® were taking the world by storm.  Pastry chef, Christina Tosi, took everyone’s favorite snacks and packaged them up in a simple, compact, magical treat.  EVERYONE was talking about them!  I, of course, printed out her recipe and then somehow I just never got them made.  I finally baked some up and my oh my are they worth the hype.  You scoop out 1/3 cup of dough per cookie so these things are HUGE.  They can be made smaller, and I might do that next time, but there’s something so exciting about holding a giant cookie in your hand.  Believe me when I say you want to try these.  As the LA Times® says, “You’ll never look at cookies the same way again.”©

 

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Cookies1

 

Compost Cookies®

yield: 15 to 20 cookies

 

 

INGREDIENTS

Graham mixture

1/3 cup graham cracker crumbs (3 full sheets)

1 Tbsp milk powder

1 1/2 tsp granulated sugar

1/8 tsp kosher salt

1 Tbsp unsalted butter, melted

1 Tbsp heavy cream

Cookies

1 1/3 cups bread flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 cup unsalted butter, room temperature

1 cup granulated sugar

2/3 cup light brown sugar, packed

1 Tbsp light corn syrup

1 egg

1/2 tsp vanilla extract

3/4 cup mini chocolate chips

1/2 cup butterscotch chips

prepared graham mixture

1/3 cup old-fashioned rolled oats

2 1/2 tsp ground coffee

2 cups potato chips (thick ones that won’t break too much when mixing)

1 cup mini pretzels

PREPARATION

Graham mixture

  1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
  2. Whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters.

Cookies

  1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  2. Combine the butter, both sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.
  3. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.

  1. Using a ⅓-cup measuring cup portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
  2. Preheat oven to 375 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans (should be about 6 cookies per sheet).
  3. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
  4. Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.

 

RECIPE NOTES:

Do not use instant coffee or espresso powder in place of the ground coffee, as it will dissolve into the cookies, which it is not intended to do.

Pretzel recommendation: Snyders® mini pretzels.

Potato chips recommendation: Cape Cod® potato chips.

This is what Christina Tosi says about her Compost Cookies®:

When I was a baker at a conference center on Star Island, twelve miles off the coast of New Hampshire, I learned to make this kind of cookie from one of the best bakers I know, Mandy Lamb. She would put different ingredients in the cookie each day or each week and have people try and guess what the random secret ingredients were. Because we were on an island in New England, when storms blew in, we were trapped. No one traveled to the island, and, more important, no boats with food on them came our way, either. We had to get creative and use what we had on hand. We might not have had enough chocolate chips to make chocolate chip cookies, but if we threw in other mix-ins as well, the seven hundred some guests would never notice the shortage of one ingredient—and the cookies would always feel brand new, because they were different every time. I found after many batches that my favorite compost cookies® had my favorite snacks in them: chocolate and butterscotch chips, potato chips, pretzels, graham crackers, and ground coffee.  Compost Cookies® always turn out great in my mother’s kitchen because she infamously has a hodgepodge of mix-ins, none in great enough quantity to make an actual single-flavored cookie on its own. My brother-in-law calls them “garbage cookies”; others call them “kitchen sink cookies.” Call them what you want, and make them as we make them at milk bar, or add your own favorite snacks to the cookie base in place of ours.

Rocky Road Slow Cooker Cake Recipe by Leah

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Soft, gooey, chocolaty, and delicious this Rocky Road Cake is all those things!  My mother’s all-time favorite ice cream is Dreyer’s Rocky Road™ so when I saw a Rocky Road Cake at a potluck I knew I had to try making one myself.  I altered the recipe to make it more to my mother’s taste and then surprised her with it at one of our dinners.  To call it a success kind of feels like an understatement.  She not only asked for some of leftovers (which she never does), but she also asked me to bookmark the recipe to make for her birthday.  She loved it!  I was so happy!  I hope you like it too.

 

Rocky Road

 

Rocky Road Slow Cooker Cake

 

INGREDIENTS
1 (18.25 oz) package Devil’s Food Cake mix

1 (3.4 oz) package vanilla instant pudding mix

3 large eggs, lightly beaten

1 cup sour cream

1/3 cup butter, melted

1 tsp vanilla extract

3 1/4 cups milk, divided

2 1/2 cups semisweet chocolate chips, divided

1 (3.4 oz) package chocolate cook & serve pudding mix

3/4 cup chopped almonds

1 1/2 cups miniature marshmallows

vanilla ice cream, for serving

 

PREPARATION

  1. Beat cake mix, vanilla pudding mix, eggs, sour cream, butter, vanilla, and 1 1/4 cups milk at medium speed with an electric mixer 2 inutes, stopping to scrape down the side as needed.  Fold in 1 cup chocolate chips.  Pour batter into lightly greased 4-quart slow cooker.
  2. Cook remaining 2 cups milk in a heavy saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.  Mix in chocolate cook & serve pudding mix.
  3. Slowly pour chocolate mixture over batter.  Cover and cook on LOW for 3 1/2 hours.
  4. Meanwhile, heat almonds in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
  5. After 3 1/2 hours turn off slow cooker.  Sprinkle cake with pecans, marshmallows, and remaining chocolate chips.  Let stand 15 minutes or until marshmallows are slightly melted.

Dump Cake Recipe by Leah

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Grandmothers’ kitchens are always so special, aren’t they?  They seem to be imbued with love, tenderness, and warmth.  My grandmother was Dutch and fit ALL the stereotypes of a Dutch woman: strong (in body and spirit), thrifty, resourceful, tall, addicted to cheese, and an excellent baker.  Though she made her fair share of traditional Dutch desserts, this cake is one she picked up later in life.  It became one of her favorites, both for flavor and ease of preparation.  The smell is amazing!  Best of all, smelling this cake immediately takes me right back to my grandmother’s kitchen.

 

 

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Dump Cake

Yield: approx 18 servings

INGREDIENTS

2 cans (about 40 oz total) crushed pineapple

2 cans (about 40 oz total) Comstock Cherry Pie Filling

1 pkg yellow cake mix

3/4 cup butter

PREPARATION

  1. Preheat oven to 350 degrees F and grease a 9×13-inch pan.
  2. Gently press out some of the pineapple juice.  Pour crushed pineapple and remaining juice into the pan and spread.
  3. Pour cherry pie filling over the pineapple and spread.
  4. Pour cake powder over the cherries and dot the butter over the top.  Bake for 1 hour.  If you want it Grandma-style serve with a generous scoop of vanilla ice cream.

Peppermint Bark Recipe by Leah

Peppermint Bark

 

I sent this Peppermint Bark with my husband to a leadership meeting and to say they were well received would be an understatement!  My husband came home laughing as he told me the reactions.  One gentleman, reaching for a second piece, declared that these are “proof that God loves us”.  Another took a bite and interrupted the meeting to ask who brought them.  The reactions were so good that those that initially declined the offer of a piece ended up eating some.

So rewarding for me.  The best part is that it’s not even complicated to make.  It can be a little pricey because high quality chocolate is a must but I stock up on Ghirardelli baking bars when they go on sale and they work perfectly in this recipe.

 

Peppermint Bark

 

INGREDIENTS

24 oz high quality white chocolate, broken in to pieces and divided

12 oz high quality semi-sweet chocolate, broken into pieces

3 tsp vegetable oil

1 tsp peppermint extract, divided

8 regular sized candy canes

 

PREPARATION

  1. Remove the wrappers from your candy canes and crush.  My favorite method is placing them in a bag and hitting with my rolling pin as it allows me to control the size of the chunks.  Set aside.
  2. Line the bottom and sides of a jelly roll pan with aluminum foil, making sure to smooth out wrinkles.  Set aside.
  3. In a double boiler or microwave* melt 12 oz of white chocolate with 1 tsp of vegetable oil.  Once melted stir in 1/2 tsp peppermint extract.  Pour melted chocolate into the prepared pan and spread into a thin smooth layer.  I find an offset spatula works best for this.  Place the pan in the freezer for about 8 minutes or in the refrigerator for 10-15 minutes; or untl almost completely set.**
  4. Melt the semi-sweet chocolate with 1 tsp vegetable oil.  Pour the semi-sweet chocolate over the white chocolate layer and spread until smooth.  Place back in the freezer for 8 minutes or the refrigerator for 10-15.
  5. Melt the remaining 12 oz of white chocolate and 1 tsp vegetable oil.  Once melted stir in 1/2 tsp peppermint extract.  Pour over the semi-sweet layer and spread until smooth.  Sprinkle with crushed candy canes and very lightly press into the bark.
  6. Freeze or refrigerate the bark until completely hardened.  Use the foil to lift the bark from the pan then peel the foil from the bark.  Allow the bark to sit at room temperature about 15 minutes and cut into squares.

 

*To melt your chocolate in the microwave use a small heatproof bowl and melt in 15 second increments.  Stir vigorously after each time, making sure to scrape down the sides of the bowl.

**If you allow the layer to set completely before adding the next layer of melted chocolate then the layers will separate upon cooling.

 

 

 

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Chocolate Strawberry Nutella Cake Recipe by Leah

 

Delicious!  This cake is delicious!  I wanted to make a dessert with Nutella but nothing very appealing was coming to mind.  I wanted a showstopper.  So, I turned to my trusty friend, Google.  Believe me when I say there are A LOT of Nutella desserts out there.  If you’re ever feeling the need to sit and drool at your screen just type Nutella desserts and lose yourself in the hazelnutty goodness.

My search eventually led me to Pioneer Woman and her Chocolate Strawberry Nutella Cake.  This cake was inspired.  I knew immediately it was what I was looking for.  Everyone that ate it agreed.     Be sure to check her website for the cake recipe and beautiful pictures.  The only thing I changed was to use my favorite chocolate layer cake recipe.

 

Chocolate Strawberry Nutella Cake

 

INGREDIENTS

cake

1 cup unsweetened cocoa powder

1 cup hot water

1/2 cup sour cream

1 tsp pure vanilla extract

1 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, packed

3 large eggs, room temperature

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups Nutella

strawberries

2 pints strawberries, hulled and sliced

1/4 cup sugar

1 tsp vanilla

whipped cream

2 cups heavy cream

1/2 cup powdered sugar

 

PREPARATION

cake

  1. Preheat the oven to 350 degrees F.  Grease two 9-inch round baking pans with butter and line the pan bottoms with parchment paper.  Grease and dust the pans.
  2. In a small bowl, combine the cocoa powder and the hot water and stir until smooth.  Let cool to room temperature  Stir in the sour cream and vanilla.  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachement, beat the butter on medium-high until smooth and shiny.  Add both sugars and beat until the mixture is fluffy, about 3 minutes.  Add the eggs one at a time, beating for 30 seconds between each addition.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.  With the mixer running on low, add a third of the flour mixture to the egg mixture, followed by a third of the cocoa mixture.  Scrape down the sides of the bowl and repeat the process twice.  Continue to beat on low until the batter is fully mixed, about 20 seconds more.
  5. Divide the batter evenly between prepared pans.  Bake until a toothpick inserted in the center of each cake comes out clean, about 25-30 minutes.
  6. Transfer the cake pans to wire racks and let cool for 20 minutes.  Run a knife around the edges of each pan, invert the cakes onto wire racks and peel off the parchment.  Flip the cakes back over and let cool completely.

strawberries

Stir the strawberries with the sugar and the vanilla.  Let them macerate for 15 minutes, then drain off the excess juice.

whipped cream

Whip the cream with the powdered sugar.

assemble

  1. Turn one cake layer upside down on a serving platter.  Spread half the Nutella all over the surface.  Spread on half the whipped cream and top with half the strawberries.

2. Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries.  Keep chilled until serving.  Cut with a serrated knife.

 

 

 

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