Triple-Threat Rocky Road Cookies

In the words of my sister as she bites into one of these, "OH, these cookies!!!". A look of shear pleasure washes across her face. She savors every bite of that cookie. Then goes back for seconds.

She just got home from Peru and will be staying for Thanksgiving. She follows my blog from abroad and told me that when she got home she wanted cookies. So we made cookies today. If ever there was a cookie that could be made of just chocolate, I'm pretty sure this is it. The other ingredients, while definitely in there, are completely obscured by the amount of chocolate you have to use here. Simply put, this cookie came from Heaven. I normally don't go back for seconds, unless it's cheesecake, but I'm about to excuse myself from this post just to go grab another.

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OK, now here's how you make them.

You need to chop your nuts. 

Pecans or walnuts.

Or both! 

You need 2 cups.

Spread them out on a cookie sheet and toast them in the oven.

Chop 3 ounces of semi-sweet chocolate.

This is only the beginning...

Sift your dry ingredients into a small bowl and set aside.

In a double boiler melt 1 stick of butter with

8 ounces of semi-sweet chocolate chips (more chocolate!!)

and the chocolate you chopped up.

In a large mixing bowl add your sugar and eggs.

Beat them together for about 3 minutes or so.

You'll need 1 cup of mini marshmallows.

Cut them in half.

Set aside.

Looking melty!

Stir it all together. 

You want it to be smooth.

All melty!

Yum Yum Yum!

Add the vanilla to the sugar and egg mixture.

Add the melted chocolate.

All of it!

Just dump it in there.

Mix it all together.

Add your dry ingredients and mix until just incorporated.

Sooo, as usual something always goes wrong.

I somehow lost my next few pictures. 

They're in picture heaven and I can't get them back. 

Basically they tell you to add

the marshmallows, and the pecans to the bowl,

And...

 more chocolate!!

1 1/2 cups of milk chocolate chips.

Stir it all together.

Take an ice scream scoop and scoop out your cookies.

Trust me on this one, even the most non-stick cookie sheets will still need cooking spray.

So make sure you spray your pans.

Wet your finger tips and lightly press down on the cookies. 

Then bake them for 10 minutes.

Look how chocolaty.

It might look all crunchy and crumbly on the outside.

But, the inside is chewy and gooey and melt in your mouth FANTASTIC!!

This cookie came from Heaven. 

I'm not kidding! 

Triple-Threat Rocky Road Cookies

(Recipe from: Rebecca Crump, Ezra Pound Cake)

2 cups chopped pecans, walnuts or both

6 tablespoons unsalted butter

8 ounces semi-sweet chocolate chips

3 ounces semi-sweet chocolate, chopped, 

1/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1 cup sugar

1 tablespoon vanilla extract

1 1/2 cups milk chocolate chips

1 cup mini marshmallows, halved

Preheat oven to 350 degrees F.

Place the pecans on a baking sheet, and toast for 7 minutes. Let them cool completely.

Generously grease your baking sheet with cooking spray.

Place the butter and the semi-sweet chocolates in a double boiler over medium heat, stir frequently. Once completely melted, set it aside.

Sift the flour, baking powder and salt into a small bowl. Set aside.

In a large mixing bowl, beat the eggs and sugar on medium speed for about 3 minutes.

Add vanilla and melted chocolate, and beat for another 2 minutes, scraping down the bowl as needed.

Add flour mixture, mixing just until incorporated.

Stir in the pecans, milk chocolate chips and marshmallows.

Use a 1 3/4-inch-diameter ice cream scoop to drop spoonfuls of the dough onto the baking sheets. Space them at least 1 1/2 inches apart. 

Wet your fingertips lightly with water, and gently flatten the cookie dough mounds.

Bake for 10 to 12 minutes, until the tops crackle and look shiny. Cool for 10 minutes before removing them from the baking sheets.

Caramel Apple Pie Cups

I got bored today. You know what that means...
I was in my kitchen making all kinds of sweet concoctions.
Today I was experimenting with a new recipe. It is definitely in need of some refining, aesthetically speaking that is. Taste wise... it's a winner. I was wanting something apple pie-ish but I didn't want an apple pie. So I took what I had and I did what I do best. I improvised.

Peel 3-4 medium sized Gala apples. 

If you don't like Gala, use what you like.

Slice and dice 'em.

Melt 2 tablespoons of butter. 

Add in a heaping helping of brown sugar. 

Chop some pecans. 

I personally loooove pecans! 

But you could also use walnuts.

They don't have to be perfect.

Once the brown sugar and the butter get all melty add the apples.

Stir it around!

Let it get all bubbly.

Add some ground cinnamon, nutmeg, cloves.

You will become intoxicated with the smell of sweet, heavenly spices.

I'm just warning you now. 

You might be tempted to test an apple or 5...

Let it bubble a little longer.

Get your cinnamon rolls ready.

I broke off 2 so I could have little ones. 

Then unroll the big one.

 Fold it in half and smush it all together so it doesn't fall apart.

Then stretch it out until it's about 6 inches in diameter. 

I really had no idea what I was doing.

I made a mess. 

Turn off the heat and add your nuts.

Mix it all together. 

Add the apple mixture to the center of the stretched dough.

Pull up and pinch the edges to create a bowl-like, eh, thing.

Note: It's a good idea to have the dough on the baking sheet when you do this.

I did not.

I had to transfer it and everything almost came out of the bottom. 

And there's my little one.

Ain't he cute!! 

Same concept here. 

Smush it all together and then stretch it out. 

I tell you, he's just precious!

Didn't quite stay in cup form but it works.

This one turned out better.

It was like a waterfall of apple filling coming out of the dough.

YUM!

That little cup of caramel frosting that comes with the cinnamon rolls...

We're using it.

Put it in a bowl and microwave it for 10 seconds.

This is the best part!!

Drizzle on some caramel happiness.

And say, "Ahhh".

Uh, yum!

Again, YUM!

That Grand Canyon of apple filling is begging you to dig in.

Sooo, the next time I make this I will probably use a muffin tin. Then it can really be "cups".  

However, if you want to make a Jabba the Hutt monstrosity like I did... Feel free!

Despite it's now ogre-ish looks, it tastes fantastic. Something quick and easy when you want apple pie but don't want to wait for pie. 

Caramel Apple Pie Cups

3-4 gala apples, peeled and diced

2 tablespoons butter

1/4 heaping cup light brown sugar, not packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

a little pinch of ground cloves

1 cup chopped pecans

1 8 count package caramel cinnamon rolls

powdered sugar

Preheat oven to 350 degrees.

Melt butter in a skillet over medium heat. Stir the brown sugar into the melted butter. Mix in apples and spices. Cook until tender, 3-5 minutes. Turn off the heat and add the pecans.

Break apart the cinnamon rolls and sprinkle each side with powdered sugar. Using your hands or the bottom of a glass, smash down and stretch out each rolls until they are about 3-4 inches in diameter. Sprinkle on more powdered sugar as needed so it's not so sticky. 

Place one over each cup on a greased muffin tin. Gently lay them down into the cups. There should be some overhang. Fill each cup 3/4 of the way full with the apple filling. Bake until the rolls are golden brown, about 12-15 minutes.

Take the cup of caramel frosting from the cinnamon roll package and microwave it for 10 seconds. Pour the melted frosting over the apple pie cups. 

Cheerio Treats

The leaves have been changing all season and they've inspired me to change it up a little in the kitchen. I've been making a lot of cakes lately. I've been in the mood for something a little less caky. So when I found this recipe for Cheerio Treats I knew I found what I was looking for. This is going down as one of my new favorite sweet treats. It's super simple and I already had everything I needed, ready to go. Plus, it  has peanut butter! 

Just beware. Finger lickin' will commence.

This is what you'll need. 

Very basic stuff here. We don't need anything fancy.

Combine the sugar and corn syrup in a medium sauce pan.

Stir it up a bit.

Bring it to a boil.

Let it boil for one minute.

Take it off the heat.

Add the peanut butter and the vanilla.

Don't forget the Cheerios!

Stir it all together!

I had to pour it all in a larger bowl. 

Cheerios kept jumping out of the pan. 

We just can not have that now can we?

Spoon onto wax paper and let cool.

I use a large soup spoon and my fingers.

Just be careful, the sticky part will still be hot. 

Don't want any burnt fingers out there. 

Dig in!

Cheerio Treats

(Recipe from: Katie Cooks, Cheerio Treats)

1 cup corn syrup

1 cup peanut butter

1 cup sugar

1 tsp vanilla extract

5 cups cheerios

Combine the corn syrup and sugar in a large sauce pan and bring to a boil over medium heat. Stirring constantly. Boil for 1 minute.

Take off the heat. Add vanilla and peanut butter, mix until smooth.

Add cheerios and mix until completely coated.

Spoon out onto wax paper and cool completely.