Archive for September, 2011

Toasted Marshmallow Milkshake

Monday, September 5th, 2011

I wish I were one of those runners who bounds effortlessly up and down in place at red lights, determined to keep their heart rate up. Instead, I’m the girl at Green Lake clutching somewhat hysterically at the water fountain mid-way through my tortuous run.

So why do I put myself through this several times a week? Well…for one, even if I’m struggling, a little part of me enjoys pushing through while listening to the Covert Affairs theme song and feeling kinda fierce.

Secondly, and more importantly…I run so I can have glorious things like this Toasted Marshmallow Milkshake in my life.

I made these for the first time last April, and was completely smitten. I tried Marshmallow Milkshakes at a couple of other locations over the summer, but it just wasn’t the same. They had a sort of plastic/artificial flavor. I’m convinced it’s the toasting that makes all the difference – it causes the marshmallows to combine with the ice cream in a beautifully smooth way, and there’s a tiny hint of smokiness that adds another level to the milkshake.

Just so you know, these milkshakes are REALLY sweet. You may feel the need to go lie on the floor for a little while after having one. But I say – embrace it! You can always go for a run in the morning!

Toasted Marshmallow Milkshake

Recipe courtesy of Joy the Baker

Makes two small or one large milkshake (about 2 1/2 cups)

8-10 large marshmallows
3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream
1/2 cup of milk
1/2 teaspoon vanilla extract

Place marshmallows on a skewer and toast until slightly charred over a gas flame. If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes. Keep an eye on the marshmallows as they’re in the oven. They’re liable to burst into marshmallow flames pretty quick. Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. For a thinner milkshake add more milk. If you’d like it a bit thicker, add more ice cream. Pour into glasses and top with toasted marshmallows.

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Lemon Gooey Butter Cookies

Friday, September 2nd, 2011

There are so many reasons to love Paula Deen. She is warm, charismatic, and she can totally stand up for herself.

But something you would never guess about her is that early in her adulthood, before cooking professionally, she suffered from panic attacks and agoraphobia. Basically, she couldn’t leave the house.

I find this really encouraging – insecurity/anxiety is so common, and to me she stands for the fact that there can be purpose, victory, and a very colorful life on the other side of it!

Anyway…that is the first reason I love Paul Deen. The second reason is that I’ve NEVER had a bad recipe from her, and my favorite so far are these scrumptious gooey butter cookies. This recipe is so simple – only six ingredients!

I’ve been making these cookies for a few years now. The best part is that they are made with cake mix (but don’t taste like it!) and you can easily experiment with different flavors. While the original recipe calls for chocolate, my favorite is lemon.

WARNING: the line between gooey and under-baked is a little delicate here. Just watch them closely while baking!

Lemon Gooey Butter Cookies

Adapted from Paula Deen

Servings: 2 dozen cookies


1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1   (18 ounce) box lemon cake mix
1   (8-ounce) brick cream cheese, room temperature
1   egg
1   stick of butter, room temperature


Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

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Hello World!

Thursday, September 1st, 2011

Hello! Thank you so much for visiting my blog!

To be honest, re-entering the blog world with a food perspective makes me a little nervous…but mostly VERY excited. Let me explain how I got here.

I have had a thing for frosting and dessert since I was a child, as is abundantly clear from the pic below.

While I’ve also always enjoyed baking, it wasn’t until last spring that I started doing it really consistently. Realizing I was in need of some creative therapy, I set a goal to bake something every Saturday morning. This was also a great opportunity to practice photographing the results with my new, heavy and alarmingly complicated Canon EOS 60D.

I began to look forward to Saturday morning all through the week. I would spend my lunch break scouring for recipes online. I think I enjoyed it too because it was as challenging as it was fun – these recipes brought me through new frontiers of piping bags and puff pastry.

Six months later, I came to the realization that in order to grow I would need to challenge myself continually – hence this blog!

In some ways I feel unqualified to start something like this. I am the definition of a home cook – Mom-taught, Alton-taught, Ina-taught, Pioneer Woman-taught. The same goes for photography – I am figuring it all out one frantic google search at a time! But I also know there are a lot of other people on this same journey who have a similar love of both baking and photography, so if a recipe I share is just what you needed then it’s all worth it!

A note on the name of this blog. One reason I picked it is simply because I had blueberries and Greek yogurt for breakfast this morning. I like the idea though – while I love to indulge (and there will be plenty of that on here) I am also drawn to recipes that are sweet but simple. It’s also always nice to have a little something healthy thrown in with the sweetness. I mean, we could all use one more reason to justify dessert, right?

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Jessie's Kitchen Chronicles