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Easy Chocolate Sandwich Cookies

October 18, 2012 ·
cake mix homemade oreo cookies with cream cheese filling

Easy Chocolate Sandwich Cookies are a simplified version of a chewy homemade Oreo cookie.  The chocolate cookies are soft, yet sturdy and the filling is a sweetened cream cheese frosting.  The dough literally took me 5 minutes minutes to whip together.  I feared the dough would be gooey and messy to work with, but it was quite firm and rolled into balls by hand without a huge sticky mess.

These cookies are fun any holiday or celebration because you can color the filling to suit any occasion or simply roll the sides in sprinkles for a cute, colorful decoration.  The recipe yields a generous amount of cookies, which is perfect if you’re looking to share.  It also halves easily, which is what I did…(I still shared though) 🙂

I am sharing these delicious yet super easy cookies as part of Week 4 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While this recipe makes plenty and these cookies are perfect for any holiday cookie platter, I made them pink in honor of Breast Cancer Awareness Week hosted by Erin of Dinners, Dishes and Desserts.  To conclude Breast Cancer Awareness Week, tomorrow Erin is hosting a giveaway, so be sure to visit Dinners, Dishes and Desserts on Friday for a chance to win!

Be sure to check out the thumbnails at the bottom of this post and visit the other bloggers who are posting amazing recipes today in support of Breast Cancer Awareness, and also for the 12 Weeks of Christmas Treats!

Easy Chocolate Sandwich Cookies
 
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Yields: approximately 4 dozen sandwich cookies
Ingredients
  • 2 packages devil's food cake mix
  • 4 eggs, lightly beaten
  • ⅔ cup vegetable oil
  • 1 package (8 ounces) cream cheese, softened - (I used Neufachtel / ⅓ less fat)
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • food coloring or sprinkles for decorating, if desired
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat cake mixes, eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).
  3. Roll dough into 1-inch balls and place on prepared baking sheet. Using the side of a silicone spatula, press to flatten the balls slightly.
  4. Bake for 8 to 10 minutes. Remove to a wire rack to cool completely before filling. (Note: I baked the cookies the night before and did the filling the next day).
  5. For the filling: In a medium mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Add food coloring, if desired.
  6. Spread filling on bottom of half of the cookies. Top with remaining cookies. Finish decorating, as desired.

Source:  Taste of Home: Best Loved Cookies and Bars

Be sure to check out the bloggers who are supporting Breast Cancer Awareness Week for some delicious pink and/or healthy recipes! 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us

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Pumpkin White Chocolate Chip Cookies

October 11, 2012 ·
Pumpkin White Chocolate Chip Cookies from Alida's Kitchen

Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school.  Last week I told him laundry and other boring things.  He told me I should make something…I should make something with pumpkin.  Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough.  I told him I would make some pumpkin cookies, and he just beamed!  That definitely sounds better than laundry 🙂

These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats.  I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods.  The original recipe calls for 1 egg, but I initially made a half recipe.  How do you cut an egg in half?  I used the full egg in half, and 2 in a full recipe.  The dough is a little gooey, so it helps to refrigerate it a bit before baking.    Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.

I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!  

Pumpkin White Chocolate Chip Cookies
 
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Yields: approximately 48 cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1½ cups white chocolate chips
Instructions
  1. In a large bowl, cram butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. In a separate bowl, combine flour, oats, baking soda, pumpkin pie spice and cinnamon.
  3. Stir in flour mixture into butter mixture alternately with pumpkin. Fold in white chocolate chips.
  4. Refrigerate dough for 30 minutes to overnight.
  5. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
  6. Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned. Remove to wire racks to cool completely.

Adapted from Taste of Home

If you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

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Grandma’s Lemon Bars

October 4, 2012 ·

For the next 11 weeks, I am excited to join a group, hosted by Meal Planning Magic, called 12 Weeks of Christmas Treats.   I missed last week due to somebody’s pesky 2 year old molars, hence 11 weeks 🙂   So every Thursday, I will be sharing a delicious Holiday-inspired treat.  I know what you’re thinking…Christmas? It’s only October!  It’s never too early to plan.  Time to dust off those holiday cookie platters!

For my first Christmas treat post, it is only fitting that I share a favorite recipe that my Grandma used to make for the Holidays ~ Lemon Bars.  There was always something extra special about her lemon bars.  They had a perfect balance of tangy and sweet, they had the lovely dusting of powdered sugar on top, and they literally melted in your mouth.  Of our favorites she made, my grandma’s lemon bars topped the list of many (and there definitely were many).  To me, no Holiday cookie platter is complete without lemon bars.  I never realized how easy they were to make, which is an added bonus!

Grandma’s Lemon Bars
 
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Yields: 16 bars
Ingredients
  • ½ cup butter, melted and cooled
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • Cooking spray
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 3 tablespoons fresh lemon juice
  • zest of 1 lemon
  • powdered sugar, for topping
Instructions
  1. Preheat oven to 350 degrees. Spray 8" square baking pan with cooking spray and set aside.
  2. In a small bowl, mix together butter, 1 cup flour and ¼ cup powdered sugar. Press into prepared baking pan. Bake for 20 minutes, or until golden.
  3. In a large bowl, mix sugar, 2 tablespoons flour and baking powder. Add eggs, juice and zest, folding gently until combined.
  4. Pour lemon mixture over baked crust.
  5. Bake at 350 degrees for 20 minutes. Let cool completely and then dust with powdered sugar.

 

 

Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!

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Flourless Peanut Butter Cookies

June 12, 2012 ·
three ingredient gluten free peanut butter cookies without flour

I was flipping through one of my holiday cookie publications recently, when I stumbled upon a recipe for Flourless Peanut Butter Cookies.  Made with no flour and only 3 simple ingredients, I was intrigued by how seemingly easy these cookies were.  Not only are these Flourless Peanut Butter Cookies easy to make, they are super tasty too.  I was pleasantly surprised at how something so simple can be so incredible!  The result is a soft and chewy cookie that is perfectly peanut buttery.  While perfect as-is, a cup of chocolate chips or chopped peanuts would be a delicious addition to this recipe.

Flourless Peanut Butter Cookies
 
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Yields: 24 cookies
Ingredients
  • 1 cup natural peanut butter (chunky or creamy)
  • ¾ cup brown sugar, packed
  • 1 egg, lightly beaten
Instructions
  1. In a large bowl, beat peanut butter, sugar and egg together until blended. Put in the refrigerator for at least 30 minutes to firm up the dough.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment.
  3. Drop dough by tablespoonful onto prepared cookie sheet and flatten with the tines of a fork, creating a cross-hatch pattern. (Tip: It is helpful to spray fork with cooking spray to keep it from sticking to cookie).
  4. Bake for 8 minutes (Note: Be careful not to overbake, otherwise it will result in a crisper cookie). Let cool on cookie sheet for 10 minutes and then move to a wire rack to cool completely.

Adapted from Taste of Home: Holiday Cookies

Filed Under: dessert, gluten free, Recipes, vegetarian Tagged With: , , , , , , , ,

Easy Creamy S’more Pie

June 5, 2012 ·
This Easy Creamy S’more Pie is very simple to make and tastes like a chilly, creamy version of a s’more.  It starts with a graham cracker crust, topped with a smooth chocolate layer. It is then topped with a fluffy marshmallow layer, which has a similar consistency to the soft, pillow center of a marshmallow that has been toasted in the fire. The result is a creamy, delicious s’more pie.
This pie is made with only 5 simple ingredients, which can be kept on hand at all times. The hands on time takes less than 10 minutes, making this pie a cinch to make any time.
Easy Creamy S’more Pie pie is a refreshing treat for a hot summer day, a tasty way to end any day or share with family and friends. The recipe is easily doubled, making it perfect for get-togethers or to have one as a spare. Enjoy!

Easy Creamy S’more Pie
 
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Yields: 6-8 servings
Ingredients
  • 1 pre-made graham cracker pie crust
  • 1½ cups miniature marshmallows
  • 1¼ cup skim milk, divided
  • 1 (1.4 ounce) package instant chocolate pudding
  • 4 ounces COOL WHIP whipped topping
  • COOL WHIP whipped topping, optional, for garnish
  • graham cracker crumbs, optional for garnish
  • chocolate squares, optional for garnish
Instructions
  1. Stir marshmallows and ¼ cup milk together in a microwave safe bowl. Microwave on high for 1½ minutes and stir. Continue to microwave and stir in 30 second increments until marshmallows are melted. Refrigerate until cooled (about 40 minutes).
  2. Once marshmallow mixture has cooled, fold in 4 ounces of COOL WHIP whipped topping.
  3. Whisk together the pudding mix and remaining 1 cup of milk for about 2 minutes or until mixture thickens.
  4. Pour pudding mixture into graham cracker pie crust.
  5. Spoon dollops of marshmallow mixture on top of pudding mixture, and then gently spread using a silicone spatula.
  6. Refrigerate for at least 4 hours to overnight. Decorate with additional COOL WHIP whipped topping, chocolate squares, and graham cracker crumbs, as desired.

 

Adapted from Kraft and allrecipes

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

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No-Bake Peanut Butter Pie

May 7, 2012 ·
easy no-bake frozen cool whip peanut butter pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

easy no-bake frozen cool whip peanut butter pie

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

easy no-bake frozen cool whip peanut butter pie
The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
 
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Yields: 2 pies, 8-10 servings per pie
Ingredients
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
Instructions
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

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Carrot Cake Pancakes | alidaskitchen.com

Carrot Cake Pancakes

March 27, 2012 ·
 
 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
Carrot Cake Pancakes | alidaskitchen.com #recipes #pancakes #carrotcake #healthy #easter #breakfast
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes | alidaskitchen.com #recipes #healthy #carrotcake #pancakes #breakfast #Easterrecipes

Carrot Cake Pancakes
 
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Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Filed Under: breakfast, Favorites, healthy, kid-friendly, Recipes Tagged With: , , , , , , , , ,
easy peanut butter butterfinger cheesecake pie

Butterfinger Cheesecake Pie

March 14, 2012 ·
easy peanut butter butterfinger candy cheesecake pie

Today is March 14th, which means it’s National Pi(e) Day!  So in honor of this day, I am sharing with you Butterfinger Cheesecake Pie.  I am not lying when I tell you this is one of the best desserts I have ever had.  Plus, it is super easy to make, making it an ideal make-ahead dessert for a party, potluck, or simply to celebrate Pi!

easy peanut butter butterfinger cheesecake pie

The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy.  The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great).  I used a premade graham cracker pie crust.  A from-scratch crust is pretty easy to make though.  It all works.

easy peanut butter butterfinger cheesecake pie

The result is a delicious slice of cheesecake filled with chunks of Butterfinger – so good.  I love this recipe because you can easily swap out the Butterfinger for the same amounts of whatever candy or cookie mix-ins strikes you.  You can also mix up the crust, using a chocolate cookie crust, graham cracker, or whatever you like.  The possibilities are endless, though I am quite happy to celebrate this day with a piece of Butterfinger Cheesecake Pie.  Happy Pi Day!

Butterfinger Cheesecake Pie
 
Print
Yields: 8 servings
Ingredients
  • 9-inch graham cracker pie crust
  • 2 8-ounce packages Neufchâtel cream cheese (the ⅓ less fat variety), room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups Butterfinger candy, chopped - separated (I used an entire 12.5 ounce bag of 'fun size')
  • chocolate syrup (optional)
  • whipped cream (not pictured, optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. Using an electric mixer (or hand mixer) set to medium-high, beat cream cheese, sugar, eggs, and vanilla until well-blended.
  3. Fold in 2 cups candy, mixing until combined.
  4. Pour cream cheese mixture into pie crust (it will be very full!). Bake for 40-45 minutes, or until filling has set. Remove from oven and let cool for about 30 minutes. Sprinkle remaining candy over the top (or save some to use as garnish) and chill in the refrigerator for 8 to 10 hours (or overnight).
  5. Garnish with crushed candy, chocolate syrup and/or whipped cream, as desired, before serving.
Notes
Adapted from Real Simple

 

Filed Under: dessert, Recipes Tagged With: , , , , , ,
st. patrick's day brownies made with irish cream and irish cream frosting

Frosted Irish Cream Brownies

March 9, 2012 ·
 Frosted Irish Cream Brownies get a double dose of Irish cream in both the brownie recipe and frosting, making this dessert festive for St. Patrick’s Day yet fun for any time! Frosted Irish Cream Brownies | alidaskitchen.com

With Saint Patrick’s Day just around the corner, I wanted to make you something a little festive. While brownies may not be considered traditional, I figure you can never go wrong with chocolate. Add a little Bailey’s Irish Cream, and these brownies become the perfect little treat to celebrate the holiday!

st. patrick's day brownies made with irish cream and irish cream frosting

This recipe combines elements from a couple “lighter” recipes. The result is a delicious, from-scratch brownie, made with Irish Cream, topped with an Irish Cream frosting. The amount of frosting yields just enough to cover the brownies, or to pipe a cute little swirl of frosting as I have pictured here.  A little bit goes a long way taste-wise, but if you’re a frosting fiend, you may want to double the recipe.
Frosted Irish Cream Brownies | alidaskitchen.com

Frosted Irish Cream Brownies
 
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Author:
Yields: 16 brownies
Ingredients
Brownies:
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup semi-sweet chocolate chips
  • ¼ cup butter (I used light butter)
  • 1 cup granulated sugar
  • ½ egg substitute (or 4 large eggs)
  • ¼ cup Bailey's Irish Cream
  • 1 teaspoon vanilla extract
  • Cooking spray
Irish Cream Frosting:
  • 2 tablespoons butter, softened
  • ¾ to 1 cup powdered sugar
  • 1 tablespoon Bailey's Irish Cream
  • ¼ teaspoon vanilla extract
  • skim milk, as needed
  • green and white sprinkles (for decorating, optional)
Instructions
  1. BROWNIES: Preheat oven to 350 degrees. Spray 9-inch square baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
  3. In a large microwavable bowl, add chocolate chips and butter. Microwave on high in 30-second increments until chocolate and butter melt. Let cool slightly and then add sugar, egg substitute, Irish Cream and vanilla extract, stirring well with a whisk. Microwave on high for 1 minute.
  4. Add flour mixture into butter mixture, folding gently until combined. Pour into prepared baking dish and bake for about 15 minutes, or until a toothpick inserted into the center comes out almost clean. (Note: The key to a fudgy brownie is to not overbake). Cool on a wire rack.
  5. FROSTING: In a small bowl, beat butter until fluffy. Add powdered sugar, Irish Cream and vanilla extract and beat until blended. Add milk by the teaspoonful, as needed, to achieve desired consistency. Spread, or pipe over, cooled brownies. Decorate with sprinkles, as desired.

Adapted from myrecipes.com and Eat Better America

st. patrick's day brownies made with irish cream and irish cream frosting

Filed Under: dessert, Recipes Tagged With: , , , ,
easy warm chocolate pudding cakes with a toasted marshmallow

Marshmallow-Topped Chocolate Pudding Cakes

February 10, 2012 ·
easy warm chocolate pudding cakes with a toasted marshmallow
Now I always strive to share healthier recipes with you, but when I saw Marshmallow-Topped Chocolate Pudding Cakes in the latest issue of All You, I could not resist. Chocolate pudding cake is enough to make me swoon, but add a melty toasted marshmallow on top…are you kidding me?  Must make pronto!
easy warm chocolate pudding cakes with a toasted marshmallow

Fortunately I had everything on hand, and it all seemed easy enough.  I have 7-ounce ramekins instead of 6-ounce per the original recipe, but figured that wouldn’t be a big deal.   Then I decided it was necessary to test the make-ahead capability of this recipe.  Let’s just say when I told Mike that we would be having pudding cakes with a marshmallow on top two days in a row, there was very little arm-twisting involved.

To be honest, I cannot remember what we had for dinner that night, what I did the next day or anything in between, but I do remember every single little bite of these pudding cakes.  The chocolate is perfectly dark and decadant.  The marshmallow oozes and provides a nice sweetness to complement the chocolate. Plus, they’re cute.  For a special occasion, such as Valentine’s Day, or any celebratory occasion, Marshmallow-Topped Chocolate Pudding Cakes will rock your world.  Perfect to make-ahead for guests, for yourselves, for whatever reason suits you.

easy warm chocolate pudding cakes with a toasted marshmallow
Marshmallow-Topped Chocolate Pudding Cakes
 
Print
Yields: 4 servings
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 5 ounces bittersweet or semi-sweet choocolate, finely chopped
  • 1½ tablespoons all-purpose flour
  • ¼ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 large marshmallows
Instructions
  1. Preheat oven to 375 degrees. Spray 4 6-ounce (or 7-ounce) ramekins with cooking spray and place on a baking sheet. Set aside.
  2. Put butter and chocolate in a large, microwave-safe bowl. Microwave on high until almost melted (about 1 to 2 minutes). Stir until smooth. Mix in flour and set aside to cool.
  3. With an electric mixer (hand or stand) on medium-high, beat sugar, eggs, vanilla and salt for about 5 minutes, until smooth and frothy. Fold in chocolate mixture. Divide batter among ramekins.
  4. Bake until cakes have risen and cracked on top but wet in center (12 to 15 minutes). Do not overbake.
  5. Press a marshmallow in the top of the cake. Set your oven to broil and broil cakes until marshmallow is puffy and starts to brown (keep an eye on it, but about 2 minutes). Put on wire rack to cool for 5 minutes before serving.
Notes
Cakes can be made ahead through step 3 and stored (covered) in the refrigerator for up to 2 days. Baking time does not need to be adjusted, just keep an eye on the cakes.

Adapted from All You, Feb 2012

 

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