Posts Tagged 'friends'

Pipe Dream #224: To Be the Awkardest – S’mores Butter Cake Cookies

butter cookie

Just let me tell you about this butter cookie first. Except I won’t tell you anything, because what if she grows up and doesn’t want her whole life on social media and then hates me forever? I would hate that forever. So you can just bug out on cuteness for a second. Here are the cookies I made for her and the fam one day:

smores cookies 2

These cookies are a riff on a classic gooey butter cake. Less authentic butter cakes are made with cake mix these days, which is what I used for these cookies, but there are from-scratch butter cakes that would knock off yer socks with a yeast dough bottom and gooey filling. I tried one a while back. Not my best attempt, but I’m too scared to make another one because of the name. So.

smores cookies 4

 

Plus, I spazzed when I saw these on another blog because they are s’mores-themed. S’mores-flavored, whateva. Like you haven’t had enough of this nonsense already.

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The key is to “cut in” the marshmallow cream. Don’t mix it too much. You want it to be like the swirls of marshmallow in that Kemps chocolate ice cream. You know the one.

smores cookies 3

 

Final verdict? They were ok. The cookies were gooey, especially straight warm from the oven (no complaints thur), but they tasted less like cake batter and more like saccharine fake-cake. Like Twinkies, or something. I haven’t had a Twinkie maybe in my whole life, but I imagine they taste like these.

P.S. Every time I say something is “ok,” you know it is probably, like, actually really fine, and anyone would eat it at a potluck. I’m just trying to differentiate the truly exceptional from the garden-variety. Are you reaping what I’m sowing? Harvesting what I’m planting? Picking what I’m growing? Awkwardest, sorry.

smores cookies 1

Sew awkward, can’t help it,

L

S’mores Butter Cake Cookies

Adapted from Something Swanky

9 ounces (1/2 package) yellow cake mix
4 ounces cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 egg (about 1 ounce of a beaten egg)
1/2 teaspoon vanilla
3/4 cup Hershey’s Milk Chocolate Bars, chopped

2 1/2 graham cracker sheets (about 3/4 cup), chopped

heaping 1/2 cup marshmallow cream

Preheat the oven to 350 degrees F. Beat together the cream cheese and butter until smooth, then beat in the egg and vanilla. Stir in the cake mix until well combined. Fold in the  in the chopped Hershey Bars and graham crackers with a large rubber spatula. Scoop the marshmallow cream onto the dough. Cut in the cream with the spatula, taking care not to mix it in too thoroughly, and leaving big patches of cream throughout. Scoop heaping tablespoonfuls of dough on to a baking sheet. Bake for 10-13 minutes or until the top is set, but the center is still gooey. Let rest on pan for five minutes before removing to wire rack to cool. Makes about 16 cookies.

Pipe Dream #218: To Be Verbally Redeemed – Frosty Fresh Mint Brownies

fresh brownies 4

Pop culture words get me sometimes. Like, I stop reading classic novels for a while and my whole vocab goes down the drain, and I start giving in to saying “brb” out loud. And my food blog descriptions get lazy because I can’t be bothered to think of a more creative way to describe how something tastes and smells and experiences.

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For example, right now, all I can think about these brownies is:

Giyyyyssss, the cricklllly cristtttttt.

Translation: Guyyyyyyzzzzzz, the crackly cruuuuust.

Translation Secondo: Guys, the crackly top of this brownie is everything I ever dreamed of on a brownie. Like box mix, but homemade.

fresh brownies 6

So you see? Not only do I give a bad description (even after two translations, no one would call that inspired), but my description is peppered with extra letters that are really just a product of society’s devaluation of the English language.

The only redeeming quality about the above sentence is that it conveys how dang excited I am that these brownies have a crackly top. Will you forgive me? I’m redeemed, but my language is not. Thanks.

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Apparently, the crackly crust phenom is something to do with the ratio of fat to saturated fat (butter to oil) in the recipe. The blog post I linked to below explains these finnicky science baking things.

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One change: I would double the fresh mint  I used in this. A whole 1/4 cup, because the mint in this was not evident. I’m a bit of a mint fiend, so maybe other people with less sugar-wasted palates could discern it, but I would err on the side of mintier. I mean, unless you just want a regular perfect crackly top fudge brownie.

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Sidenote: One of the most useful things I learned in this whole year is that 1/4 cup is 4 tablespoons. I am not kidding. I use that conversion at least twice weekly. Oh, food.

BRB,

L

Frosty Fresh Mint Brownies

Adapted heavily from Baking Illustrated via Brown-Eyed Baker

1/4 cup Dutch-processed cocoa
1/2 teaspoons instant espresso
1/3 cup plus 2 Tablespoons boiling water
1 ounce bittersweet chocolate, finely chopped
3 tablespoons butter, melted
1/4 cup plus 2 Tablespoons vegetable oil
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups white sugar
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons finely chopped fresh mint (chocolate mint, if you can get it)

Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on all sides. Spray with nonstick cooking spray.

Whisk cocoa, espresso powder, fresh mint and boiling water together in large bowl until smooth. Add the bittersweet chocolate and whisk until the chocolate is melted. Whisk the in melted butter and oil. Add the eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous, then whisk in sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined.

Scrape the batter into the prepared pan and bake until a toothpick inserted halfway in the center comes out with a few moist crumbs attached, about 30. Transfer pan to wire rack and cool for 30 minutes, then lift the brownies and parchment out of the pan. Let cool fully, about 1 hour.

Once cool, remove the brownie layer from the parchment and stick it back in the pan. You may need to cut the brownie into four large squares to transfer it without breaking the layer. Mine broke. Learn from me.

Frost with chocolate boiled buttercream (recipe below) and fresh mint leaves.

Chocolate Boiled Buttercream

Prepare the buttercream using this recipe. I halved the recipe because the pan of brownies was small. Heat 3 ounces of bittersweet chocolate in a bowl in the microwave, stirring every 30 seconds until everything is melted. Let cool slightly, then beat the chocolate into the buttercream.

Favorite Shots: Bunky, A Cat Photo

bunky 2

bunky

Maybe these will be the only cat photos I ever post. Had to try it once, I figure. Just to see what it is like.

With eyes raised heavenward, cat-like,

L


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