Christmas

Delicious Marshmallow Pie

Yesterday my family and I started decorating for Christmas! The tree is up, pulmonologist the mantle is decorated, the piano has a beautiful village on it, and the hutch shelf thing in the kitchen has villages and snowmen and all sorts of wonderful things! We have lights outside and everything is just shaping up wonderfully. Sigh :)

But school had to come along and ruin my Christmas mood. Grrr school. Today was my first day back from Thanksgiving break and I was not ready to do any sort of work at all. But some great news is that I am a senior and will be exempt from all my exams! This means I can be done with school early and I don’t have to worry about studying. In past years, exams have always been really stressful for me and I’ve spent a lot of time preparing for them. But this year, I can be done with school on December 9th! Yes you read that correctly! That means that I only have 9 more school days left…I think I can make it.

This recipe I’m sharing today is for Marshmallow Pie. I’ve made this pie for Thanksgiving for the past several years and it’s always a hit. The first year I made it, I was concerned that the pie would be way too sweet, since the main ingredient is marshmallow, but the grated unsweetened chocolate in the marshmallow mixture tones it down. It’s one of my favorite pies ever and it’s really easy to make. This would be the perfect pie for a holiday party or even Christmas celebration!

Mmm :) So tasty! I topped mine with mini chocolate chips just for fun but you don’t have to. I actually like eating it better without the chocolate chips! Here’s how you make it:

Marshmallow Pie

Ingredients for Chocolate Coconut Crust:

10 chocolate graham crackers (5in by 2.5 in each)

1/2 cup sweetened coconut flakes, toasted

5-6 tablespoons butter, melted

Ingredients for Marshmallow Filling:

34 large marshmallows

1/2 cup milk (I used 2%)

1 1/2 cups heavy whipping cream

1 ounce unsweetened chocolate, grated

Chocolate shavings or mini chocolate chips for garnish (optional)

Directions:
  1. Preheat oven to 375º F. Prepare chocolate coconut crust: Break graham crackers into crumbs, either by using a food processor or by placing them in a large plastic bag and beating them with a mallet (I prefer the second method)
  2. Toast the coconut either by placing the coconut on a cookie sheet and putting it in your oven on broil (be careful because it will burn quickly!) or by putting it in a skillet on medium heat and using a spatula to toss it around until golden brown.
  3. In a 9-inch pie plate, mix coconut and graham cracker crumbs together. Add the melted butter and use hands to press mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes.
  4. While crust is cooling, prepare the marshmallow filling. In a large saucepan or skillet, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat and cool the mixture completely, about 30 minutes.
  5. When the marshmallow mixture and graham cracker crust is cool, beat the cream in a large bowl with a mixer at medium speed until stiff peaks form. Be careful not to turn the cream into butter.
  6. Stir the marshmallow mixture, making sure it is still smooth and doesn’t have lumps. Fold the mixture into the whipped cream. Fold in the grated chocolate.
  7. Pour the filling into the cooled crust. Refrigerate pie at least 3 hours, or overnight.

And enjoy!

 

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Christmas Frosted Sugar Cookies

I love my photography class in school. I get to use different equipment (that’s how I get to borrow that macro lens I love so much) and learn about different techniques. One thing I do NOT like, buy however, rx is using strobe lights. I just find them so annoying and restrictive! Not to mention that the ones we have in class randomly decide to not fire when you’re trying to take pictures. Talk about annoying. We are doing a project now on food photography (perfect for me!) and we had to bring in food and props to shoot and use the strobe lighting and diffusers to take the photos. Besides the irritation of the lights not cooperating, I had fun taking my Christmas-themed pictures and they turned out much better than I expected.

I have a confession to make…these are cookies made out of a mix. I know, I’m really ashamed of myself. I’ve never made cookies from a mix before but I had a 7 page essay due the next day and didn’t have time to make cookies from scratch (one of my goals is to make copy-cat Lofthouse cookies..those things are so incredible). These weren’t anything crazy spectacular but they tasted good and looked festive. I gave them to the people in Film Club with me after I shot them in Photography and they seemed to like them :)

I used the cute little snowman mug I got at Goodwill and I think he really stole the show…the cookies really couldn’t compete with him! And the newspaper background is rather random but I think it looked neat. Maybe that’s just me :)

I’m sharing this for the 12 Weeks of Christmas Cookie Exchange! While this post doesn’t really require a recipe, you can make these cookies with your kids/siblings/whoeveryouwant and just have fun decorating them. It might be a nice break from labor-intensive baking recipes.

Haha sorry for all the picture, I just thought they were fun!

For these cookies I used this:

Except I didn’t make them into the cookie pop thingies…just plain cookies :) They came out pretty tasty for a kit…if you want something easier that’s fun to decorate, I’d definitely recommend this! I bought my own sprinkles and colored frosting, but they give you colored sprinkles and white frosting in the kit. Happy baking!

And check out all the other bloggers on the cookie exchange. I can’t believe it’s week 8 already!

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Nutella Swirl Brownie Bites

Hello guys! I hope you’re all doing well. My life continues to be all crazy and busy but I’ve had a pretty good week. I’m posting today for week 5 of the 12 weeks of Christmas cookie exchange! I’m a tad late in posting but I didn’t get a chance to bake until I got home from school today (I’m just glad I made it home! I’ll write more about that later).

Tomorrow I am going to a Halloween Party at my friend’s house and I wanted to bring some sort of tasty dessert. I decided on bite sized brownies. Now, eczema I have a confession to make…I have never made brownies from scratch..I know! Shocking! But really, the boxed brownie mixes are sooo tasty and cheap and easy to make that I just never felt the need to. But I knew I didn’t just want to make regular brownie bites..I wanted to make nutella brownie bites. I ended up making two different versions. Today I am posting the first version I made- chocolate brownie bites with nutella swirled into them. Deeeelicious!

I love undercooked brownies but I think I may have gone a little too far on the undercooked side…oops! They’re still super delicious but the baking time should have been a little bit longer. It was tough cause the recipe I was working on was made in a large pan, not a muffin tin, so I wasn’t sure how long to bake them for. Oh well! Bake and learn. Another thing I would change is that I would decrease the sugar a bit. They’re just a tad too sweet for me (and I love sugar). But I am really happy with these overall and am excited to bring them to the party!

Start with four ounces of baking chocolate. Why is one weirdly colored? Well it could have to do with the face that this chocolate was “best used” by March 2010. Haha yeah…hope I don’t poison anyone!

Mmm nutella!

Look at those pretty swirls!

I would absolutely recommend these for your Christmas baking, party you’re attending, or anytime you just need a little bit (or a lot ;) of chocolate! My family LOVED them!


Nutella Swirl Brownie Bites

Recipe adapted from Broma Bakery

Ingredients:

4 (one ounce) squares of Bakers unsweetened chocolate

3/4 cup butter

2 cups sugar (or 1 1/2 cups if you want them a little less sweet)

3 eggs

1 tsp. vanilla

1 cup flour

1/2 cup Nutella

Directions:

  1. Heat oven to 350°F.
  2. Line a 24 mini muffin tin with muffin liners.
  3. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while).
  4. Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well.
  5. Use a small cookie/ice cream scoop to divide the batter into the muffin tins.
  6. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl).
  7. Put in oven and bake from 12-15 minutes.

Enjoy!

Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

I shared this on Fusion Fridays :)

Oh! And check out all the wonderful recipes from all the other Christmas bakers this week!

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Pumpkin Chocolate Chip Cookies

I have a problem. I’m a night eater. I’m usually not very hungry all throughout the day and then at night the munchies attack! (Attack of the Munchies…the movie) (haha sorry…only my sister would get that and she doesn’t even read this blog). Anyways! I think my problem would be solved if I went to bed earlier. But I tend to stay up later than I should, overweight looking at lots of foodblogs, diagnosis and by the time I know it it’s 11pm and I’m hungry again! That’s what’s happened to me now as I type this even though I just ate like 4 cookies. Hem hem. I think a good weight loss tool for me would be going to bed earlier. Or, you know, work out more. I’ve been good about working out except for the past couple of weeks. I get home from school and either I don’t have the time to work out, or I just don’t have the motivation. But don’t judge me! Chances are I work out more than you do! Unless you’re a professional athlete..or trainer…or athlete of any sort…or someone who worked out at all this week…Hem hem…new subject!

It’s time for another cookie for the 12 Weeks of Christmas!

Yesterday I left for school and it was so cold and gross out! The bus was cold, school was cold, and my house was cold when I got home. I felt like a icicle. I turned on our fireplace and cuddled with a blanket and my warm laptop on my lap. I worked on some homework and then decided to bake since I wouldn’t have any time to do it today. Ever since I made those delicious Oatmeal Raisin cookies, I haven’t been in the mood to eat a lot of chocolate (I know! Craziness!). I’ve really been wanting more pumpkin treats and seasonal yummies (is that even a word?). So I decided to make Pumpkin Chocolate Chip Cookies. I found a lot of different recipes for these cookies but decided to make ones from Kirbie’s Cravings. I made half of the cookies as the recipe stated and added oats to the other half of the batch. They were easy to make and came out looking plump and tasty! The oatmeal ones are my favorite, but I just like the texture of oats in cookies.

There are some things I’m not so crazy about in these cookies. First of all, they have a very cakey texture. Now I don’t have a huge problem with that per-se (before I made these I wasn’t even sure how cookies have a cakey texture) but it is a tad over-the-top. I think the oats help cut back on that texture by adding some more dimension. Also I think if I made these again, I would add some pumpkin pie spice to enhance the pumpkin flavor. With all that said, baked goods with pumpkin tend to taste better with age. These already tasted better the next day. And I ate about 4 of these last night so clearly I didn’t think they were too bad ;) I did find a recipe for more chewy pumpkin chocolate chip cookies that I think I want to try. Although after these, I may be pumpkined out for a while…besides pumpkin muffins. Because I was going to make those soon. Haha :) Maybe I’ll be ready to return to chocolate baked goods. Or at least switch to a different seasonal flavor…like apple!

These cookies are definitely worth a shot. And who knows, you may end up loving them!

Remember to check out all the other super-awesome cookie posts for 12 Weeks of Christmas, as well as our host blog, Meal Planning Magic!

Pumpkin Chocolate Chip Cookies

Recipe from Kirbie’s Cravings

Ingredients:

1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (or pumpkin pie spice)
1/4 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 1/2 cup oatmeal (optional)

Directions:

  1. Preheat oven to 350F and line baking sheets with parchment paper (I used aluminum foil and it worked well).
  2. In a large bowl, whisk together pumpkin, sugar, vegetable oil, vanilla and egg.
  3. In a medium bowl, whisk together together flour, baking powder, baking soda, ground cinnamon (pumpkin pie spice), and salt. Add the flour mixture to pumpkin mixture and stir until combined. The dough is very wet.
  4. Stir in the chocolate chips and oats, if you so desire.
  5. Using a medium (1 tbs) ice cream scoop, place dough onto the cookie sheet. The cookies don’t change shape much when baking. If you want prettier cookies, shape them a bit before baking them.
  6. Place the cookie trays in the refrigerator for 15-30 minutes (this is optional but I like doing this because I feel like it helps the flavors meld more).
  7. Bake for approximately 10 minutes or until lightly brown and firm. It’s a little hard to know when they’re done exactly but about 10 minutes does it.

Enjoy!

I shared this on Fusion Fridays!

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Oatmeal Raisin Cookies for 12 Weeks of Christmas

I love the food-blogging community out there! I didn’t even know it existed until a little while ago when I really started blogging about my recipes. It’s so neat that all these people are connected and brought together over a love of food and baking/cooking. Several of the blogs I follow wrote about something called 12 weeks of Christmas where a group of bloggers would post weekly about cookies or other goodies they’ve made in preparation for the best time of the year :) I thought it was a neat idea and I’m finally joining in, recuperation albeit a little late. Christmas is my favorite time of year and I love all the baking I get to do for it so I’m excited I’ll get to share my cookie creations with everyone :)

This week I am blogging about these Oatmeal Raisin Cookies I made this past week. I don’t actually think I’ve made oatmeal raisin cookies before (who wants raisins when they could have chocolate???) but my English teacher just wrote me one of my college letters of recommendation and his favorite cookies are oatmeal raisin. So I set out to find a tasty-looking recipe and I found one on Bake at 350!

These were really easy to make and they bake up all fluffy and round (I don’t like it when cookies spread out). Even though I’m not a huge fan of oatmeal raisin, approved these tasted really good! I kept part of the batch for my family and they aged really well. They get even more…less-dry as time passes. These cookies aren’t very sweet which I though was fine and that my mom really liked but I might add a little more sugar next time…and I may just switch out chocolate chips for raisins haha :)

Remember to check out all the other amazing recipes from the 12 weeks of Christmas…week 3 below!

Soft Oatmeal Raisin Cookies

Recipe from Bake at 350

Ingredients:

1 & 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp coarse salt

1/2 c. unsalted butter (softened)

2 TBSP vegetable oil

1 c. light brown sugar

1 egg, order beaten

6 TBSP sour cream (low-fat is ok)

2 tsp. vanilla

1 c. raisins

2 c. rolled oats

Directions:

  1. Line two to three baking sheets with parchment.  Preheat oven to 350.
  2. First, mix together the flour, baking soda, cinnamon, and salt in a medium bowl.
  3. In a large bowl, cream together the butter, oil, and sugar. Then add the egg, sour cream, and vanilla, beating until smooth and fluffy.
  4. Gradually add the flour mixture to the butter mixture and slowly beat until fully incorporated. Stir in the oats and raisins.
  5. Use a 1 TBS ice cream scoop to measure out the dough. Put the cookie trays in the refrigerator for 15-30 minutes.
  6. Bake the cookies for 10-12 minutes (I took them out right around 10 because I like the insides to be really soft)

Enjoy!

 Makes about 30 cookies.

I shared this on Tasty Tuesdays and Sweet as Sugar Cookies :)

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