Archive for April, 2012

Chocolate Speculoos No Bake Cookies

Thursday, April 12th, 2012

This week has been Spring Cleaning Week for me!

I just love it. I love organizing, and I especially love throwing things away. I had some extra motivation today after last night’s episode of Interior Therapy with Jeff Lewis. Their client was an extreme hoarder (see this clip) and anytime I see that on tv it makes me feel the need to jump up and vacuum something immediately!

All that to say, I knew I would be busy sorting and tossing today. But Thursdays are also my baking days, so my priority was to find something quick and easy to make so I wouldn’t get overwhelmed with projects.

I decided no-bake cookies would be perfect because they are fast! Also, I’ve been looking for a recipe that I could adapt to include Speculoos Cookie Butter.

Have you heard of cookie butter? It’s just as perfectly wonderful as it sounds. It is SO GOOD. You can get it at Trader Joe’s.

I found a highly rated recipe for chocolate peanut butter no bake cookies, and simply replaced the peanut butter with cookie butter.

This was an excellent recipe, and I am bookmarking it to use for potlucks or anytime I need to make something quickly. The cookie butter added something a little different – just a hint of gingerbread and biscuit cookies. If you’re going for something a little avant-garde or have a peanut allergy, this is the way to go. If you are more into a classic experience, I’m sure these are delicious with regular peanut butter.

Chocolate Speculoos No Bake Cookies

Recipe adapted from foodnetwork.com

Makes about 25 cookies

Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup Speculoos Cookie Butter or peanut butter
1 tablespoon vanilla
3 cups oatmeal

Directions
Place sugar, cocoa, butter and milk in a medium saucepan. Bring to a boil. Let boil for 1-2 minutes (be sure it is definitely boiling before you begin timing).

Add the cookie butter or peanut butter, vanilla and oatmeal. Stir until mixture is combined. Use spoons to drop onto waxed paper. Let cookies cool and set, and enjoy!

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Happy Easter!

Sunday, April 8th, 2012

I just wanted to write a quick post and say Happy Easter! I hope you all had a good day.

My Easter was perfect. I attended an early morning church service with my family, then hurried back home to make these Lavender Cupcakes.

I had also prepared this Easter Bark (see also Valentine’s Day Bark). I love this recipe because it’s so easy!

Then we packed everything up and headed north to spend time with our extended family. We had a delicious Easter lunch, and lots of dessert. In addition to what I brought there was angel food cake and chocolate coffee-flavored cookies, as well as extra candy. We take dessert very seriously in my family…

After that several people just sort of collapsed onto the grass, soaking up the warm spring sunshine. It was so peaceful, in spite of all the mournful groaning due to full stomachs…

This was a good Easter for me. I felt such a sense of the Father’s love. I’m in awe of the sacrifice that gives me hope and strength to walk through each day with peace in my heart. God is good! Happy Easter!

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Double Chocolate Marshmallow Cream Fudge

Thursday, April 5th, 2012

Spring is finally starting to make its presence known! Here in the Seattle area, this means a curious mix of rain boots and cherry blossoms.

The cloudy days are still plentiful, but every now and then something happens that reminds me change is coming – the sound of a lawn mower, or a pop of color in a garden.

I really like the second picture above. It’s kind of overly dramatic and romantical. There is something about it that instantly reminds me of this old 80s Beauty and the Beast show my Mom used to watch…have you heard of it? It featured a beautiful Linda Hamilton (who recently had a stint on Chuck as Mary Bartowski) and an angsty beast with flowing hair…it was awesome.

Anyway, that was a little bit of a tangent. Back to the matter at hand: spring is here and that means Easter is quickly approaching!

There is an excellent fudge recipe I’ve been meaning to share. I make it every year for Christmas, but this time around I decided to give it a little Easter spin.

Have you ever tried Peepsters? They are made with rich chocolate and a marshmallow flavored cream filling.

I was curious what would happen if I added them to the fudge, so I chopped them up and folded them in right at the end.

The resulting fudge had a slightly unique flavor from the dark chocolate Peepsters, as well as a stronger marshmallowy texture/taste than the original.

I will say that while this version was satisfactory, I think the original recipe is better. The classic recipe is delicious in a perfectly simple way and has a smooth and velvety texture.

The Peepsters made a slight difference in the flavor, but maybe not enough to be worth the VERY dangerous venture into the Easter candy section at Target. Yep…let’s just say my secret chocolate stash is more than replenished after shopping today…

Whether you make the Peepster version or bookmark this fudge for Christmastime, I hope you give it a try! It is one of my go-to recipes and so quick and easy.

Happy Easter!

Double Chocolate Marshmallow Cream Fudge

Recipe adapted from Carnation

Makes 24 servings (approx 2 small squares per serving)

Ingredients
2 tablespoons butter
2/3 cup (5 fl.-oz. can) undiluted evaporated milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
1 8 oz package Dark Chocolate Peeps Peepsters (optional)

Directions
Butter 8×8-inch pan. Prep Peepsters by unwrapping and chopping each piece into about four smaller pieces.

Add butter, evaporated milk, sugar and salt to a medium saucepan. Bring to a full boil over medium heat, stirring constantly. Boil for 4-5 minutes, still stirring constantly.

Remove from heat. Stir in the marshmallows, chocolate chips, and vanilla. Stir vigorously for about 1 minute or until the marshmallows are melted.

Pour in the choppped Peepsters. Gently fold them into the fudge.

Pour fudge into prepared pan and chill until fudge is set (about 2 hours). Cut into squares and enjoy!

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Jessie's Kitchen Chronicles