S’mores Cookies

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Smores with words

Of all the Christmas cookies I made this year, these cookies were, by far, my favorite. Not really sure why- they really aren’t super different than a chocolate chip cookie, but something about the graham cracker on the bottom makes them a step or two above your average chocolate chip cookie.

I found the recipe for these cookies at Couponing and Cooking.

To make these cookies you will need:
1 cup butter, softened
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup mini marshmallows
12 full Graham crackers broken in half

Directions:
1.) Cream together butter and brown sugar.

2.) Beat in eggs and vanilla.

3.) Stir in the rest of the ingredients.

4.) On a lined baking sheet, place halves of graham crackers about an inch apart.

5.) Place a ball/scoop of dough in the center of each graham cracker.

6.) Bake at 350 degrees for 10 minutes and wait for the magic to happen! I took the advice from Couponing and Cooking and I didn’t bake them any longer than 10 minutes- they were perfect!

I found that even after a week, these cookies were still delicious. It might sound weird, but they were almost even better after a few days because the Graham Crackers softened and it was just the right texture and taste with the chocolate, marshmallow, cookie goodness!

Smores on Pan

Baking love,
Heather

Dessert Buffet Fun!

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Table with Words

This past weekend, my friend Beryl had a live Q & A with some of the local Momtographers and she asked if I would make some desserts for a dessert buffet. I happily agreed and then it was time to decide on a menu.

First, Beryl requested the Gluten-Free Vanilla Cupcakes we had made for the photo shoot last month in a miniature form. Easy enough, but what kind of frosting? Beryl saw my post about the Marshmallow Buttercream and decided that might be a delicious addition to the cupcakes…I agreed! We also decided upon a bit of a strawberry theme, so I made some of the cupcakes with regular Marshmallow Buttercream and some with a Strawberry Marshmallow Buttercream.

To make it strawberry, I took about 5 strawberries, cut them up into tiny pieces, then mashed them a bit in a Ziploc bag. I added this to half of the regular recipe of Marshmallow Buttercream (I had already used the other half to frost half of the mini cupcakes). I did run into a couple of issues with this- the strawberries made the frosting a little bit more runny, which I think could be alleviated by draining out a bit of the strawberry juices before adding them to the buttercream. Some of the cut up strawberries would also get stuck in the piping tip, which would cause a ton to come out at one time. If I had cut up the pieces even smaller, this wouldn’t have been a problem. The Strawberry Marshmallow Buttercream turned out to be SO delicious…those little cupcakes became quite addicting!!

Gluten-Free Vanilla Cupcakes

The next item on the menu? Mini Strawberry Shortcakes! I found some push-up pop like containers at Joann’s that I thought would be perfect for these little cakes! To make the mini Strawberry Shortcakes, you will need:

Angel Food Cake (You can make your own or buy one at the store)
Strawberries, some cut into small pieces, some cut into sixths (I think I used about 2 containers)
Strawberry Syrup
Cool Whip

Directions:
1. Take the Angel Food Cake and cut it into thin pieces. I cut horizontally along the bottom of the cake to get bigger pieces.
2. Use one of the push-up pop containers to cut out 2 round pieces of cake for each container (there were 12 in the box so I cut out 24 pieces).
3. Mix the small pieces of strawberries with strawberry syrup (I think I put in about a half of the bottle of syrup, but it depends on how sweet you’d like the mixture).
4. Put one piece of cake in the bottom of the push-up pop container, then a layer of the strawberry mixture, and finally a layer of Cool Whip. Repeat with another layer of each ingredient.
5. Put one of the strawberry pieces that are cut into sixths on top of the mini Strawberry Shortcakes.
6. Enjoy!

Mini Strawberry Shortcakes

For the final item on the menu, I made a fruit platter with Marshmallow Cream Cheese Fruit Dip. This simple dip is by far my favorite dip for fruit! To make the dip you will need:

8oz Whipped Cream Cheese
7oz Marshmallow Cream

Stir the two together and serve with your favorite fruit! It’s that easy!

Fluffy Fruit Dip

Everything on the dessert buffet was a hit! I think Beryl’s daughter, Brielle, probably liked the cupcakes the most!

Brielle

Beryl made a couple other items to serve, including a DELICIOUS homemade Strawberry Lemonade that included a fresh strawberry puree, fresh squeezed lemons, simple syrup, and a little sparkling water. Homemade Strawberry Lemonade is definitely the way to go!!

Baking love,
Heather

Oreo Cupcakes with Marshmallow Frosting

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There is nothing better, in my opinion, than a delicious, moist cake or cupcake. I always struggle with how to make my cakes and cupcakes as moist as some of the store-bought cakes and cupcakes. This past weekend I was on a quest to find the solution to that would result in moist cakes and cupcakes every baking experience, however, there are several different theories of what to do or not do and I am not quite sure which works best. Along my search I came across a Chowhound Discussion on the “Secret to a Moist Cupcake.” Within the replies there is a link to an All-Occasion Downy Yellow Butter Cake. I decided to give this recipe a shot to make my cupcakes. I have also be wanting to bake Oreo cupcakes, so I thought this would be a perfect opportunity to add Oreo cookies to the batter!

The next best thing about a cupcake is a wonderfully delicious frosting. I have tried several cream cheese and butter cream frosting recipes, but I haven’t found one that gives me the exact flavor I want for my cupcakes. I came across a recipe for Easy Marshmallow Frosting and I was certain it would go perfectly with my Oreo Cupcakes!

After all the cupcakes were baked and the frosting was swirled on top, it was time to try the scrumptious looking cupcakes…and let me tell you, I wasn’t disappointed! The cupcakes turned out delicious- the flavor was WONDERFUL! And then the Marshmallow Frosting…OMG- SO GOOD!! When my husband, who normally doesn’t eat more than one cupcake in a day, went back for THREE I knew I had found two great recipes for my recipe box!

Oreo Cupcake

Some helpful tips for these cupcakes-
-I used about half of the pack of Oreos (crushed) in the cake batter, which I stirred in right before putting the batter in the cups.
-If you are making the cake recipe into cupcakes like I did, the batter turns out pretty thick. I filled the cups using my “regular” cupcake scoop, but if you don’t have one, the batter was all the way to the top of the cup, but they did not overflow once baked- all the cupcakes were fine.
-Make sure to wait until the cupcake is COMPLETELY cooled before frosting them. I frosted a couple when they were just a little bit warm and the frosting melted off the sides of the cupcakes.
-I did find that the cupcakes still weren’t as moist as I had hoped, so I’m still going to experiment with some more ideas to find the perfectly moist cupcake recipe!

Happy baking!
Heather