Resurrection Rolls

I found this cute little recipe on Pinterest. With Easter this Sunday I just couldn't help but make these, eat them, and then share this wonderful find with all of you. The site that I found the recipe on has a cute little story and activity you can do with children. I don't have any children yet so I couldn't take cute pictures of kids doing this fun activity. So if you want the full story check it out here. Even though we don't have kids, my husband and I both enjoyed making these and most of all eating them!

Resurrection Rolls

Ingredients
1 can crescent rolls (I used this dough recipe and loved it)
8 large marshmallows (or however many rolls you want to make)
Melted Butter
Cinnamon Sugar

Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Unroll crescent rolls or if using homemade dough pinch of a ball big enough to cover a marshmallow. Roll the marshmallow in butter. Then roll the marshmallow in cinnamon sugar. Wrap the marshmallow in the crescent roll dough or homemade dough pinching the dough the seal it closed. Roll each marshmallow/dough combo in butter then cinnamon sugar. Place on baking sheet and repeat with remaining dough and marshmallows. Bake for 12 minutes. You may need a longer baking time if using homemade dough. Mine took about 15 minutes. Once rolls are cool enough to handle open them up and see the empty tomb :). Again for full story and cute pictures click here.

Recipe Source: Adapted slightly from Eat At Allies

S'more Bars

I mentioned a while back in my s'more cookie recipe that I would eventually post this recipe. I am so excited to post this recipe! The very first time that I tried these bars I instantly knew it was love. There is so much about these bad boys that I can't resist! They are sweet and chocolaty and gooey and rich! If you eat them when they are still warm it is like taking a gooey bite out of heaven that might instantly sent you into a sugar coma! I am not exaggerating at all when I say that I love these bars. They could be in the running for my favorite dessert (and I like a lot of desserts). This last time I made them with homemade marshmallow cream and really enjoyed the results. I am very grateful to my mom who gave me this recipe and oh so grateful to the wonderful person (whoever you may be) who gave her this recipe so I could have it as well!

S'more Bars

1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cups crushed graham cracker crumbs (about 1 individual package)
2 tsp baking powder
1/2 tsp salt
3 giant Hershey candy bars (I prefer Symphony Bars myself)
2 cups marshmallow cream (2 small jars or make your own - recipe at bottom)

Directions:

Cream butter and sugar. Add eggs and vanilla and beat well. In a separate bowl combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and blend until combined. Dough will look like thick cookie dough. Press 1/2 dough in a greased 9X13 pan. Place chocolate bars on dough. Spread with marshmallow cream. It doesn't have to spread clear to the edge because it spreads while baking. Press small pieces of left over dough between palms of hands to flatten. Lay piece by piece on top of marshmallow cream until the top is covered with remaining dough. Bake at 350 degrees for 30 to 35 minutes until light golden brown.

Homemade marshmallow cream

Ingredients

6 tablespoons water

1 1/4 cups light corn syrup

3/4 cup plus 1 tablespoon sugar

4 large egg whites

Pinch salt

Pinch cream of tartar

2 tablespoons vanilla extract

Directions

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.

In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

Recipe Source: Food Network

Hot Chocolate Cookies

I work in a profession that is primarily women. The area that I work in has about 100 employees and I would guess that 90 of them are women. This could potentially be a very catty hormonal place to work at time. The great thing about my work is that its not. Surprisingly we all get along 99% of the time. We seem to all have a good time together. Sometimes work can be quite stressful but working with people who are willing to help out and who can make you laugh really makes a big difference. Well this recipe was brought to my attention by one of the fabulous women I work with. Ever since I started this site everyone likes to tell me about their favorite recipes. I absolutely love it because then I get to try all these different recipes. This recipe came from one of those conversations. My friend was telling me about these amazing cookies that use hot chocolate mix in them. I have always loved hot chocolate. I will drink it in the middle of the summer. I also love to mix hot chocolate powder in with a bowl of vanilla ice cream. I decided that I would obviously love hot chocolate cookies and they were instantly on the top of my "to make" list. I came home that night and started searching for recipes. Let me tell you that these cookies did not disappoint. I mean really you can't go too wrong with anything that involves chocolate right?

Hot Chocolate Cookies

2 sticks (1 cup)  room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup white chocolate chips
1 cup semi sweet chocolate chips
2 cups mini marshmallows

Cream together both sugars and the butter until light and fluffy. Add eggs and vanilla. In another bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the butter mixture. Mix just until flour in incorporated. Add chocolate chips. Shape into 1 inch round balls and drop onto a parchment or silpat lined cookie sheet. Lightly press a few marshmallows in the top of each ball of cookie dough. Bake them in a preheated 350 degree oven for 9 to 11 minutes. Let cool for 5 minutes before removing from the pan. I think cookies are always best the first day when they are fresh but they can be stored in an airtight container, or freeze for long term storage.

Recipe Source:Adapted from Baked Bree and my friend MeKell   

Cookies And Cream Rice Krispie Treats

Random fact about me, I LOVE sleeping in! A lazy Saturday morning is such a wonderful thing to me. Considering that I wake up at 5 several days a week makes my late lazy mornings even more worth it. My husband on the other hand sees Saturdays as a day to get things done. He typically wakes up around 7 am and is ready to go out and work in the yard. I think he has this internal battle every Saturday. He is awake and wants to get to work, but he is also so sweet and doesn't want to wake me up. He usually resorts to reading the news on his phone and looking at me every time I slightly open my eyes to see if I am awake enough that he doesn't feel guilty getting out of bed. Really it is the sweetest thing and I love it. The funny part about it is that when I first met him he was the one that slept in forever!

Now on to the real reason you are reading this blog....the food! This morning (after I slept in of course) I realized that I needed to make some rice krispie treats. I haven't made these in years. I decided that I (of course) needed to spice it up a little bit. I have seen variations of cookies and cream rice krispie treats on other sites, but decided to just make my own combination of flavors and they turned out just how I wanted them to. I wanted them to still have the basic rice krispie treat flavor with just that little bit of goodness that oreo's add to most recipes. These treats are soft and chewy and oh so delicious!

Cookies And Cream Rice Krispie Treats

1 cube butter
8 cups mini marshmallows (or about 80 of the large marshmallows)
1 1/2 tbs milk
1 tsp vanilla
10 cups Rice Krispies cereal
25 Oreo cookies crumbled

Directions:

Melt butter in a large pan over low heat. Add marshmallows and stir until mostly melted. Add milk and vanilla. Continue stirring until completely melted and well blended. Cook for 2 minutes longer. While marshmallow mixture is melting combine cereal and oreos. stir to mix in oreos. Butter or spray with cooking spray a 9X13 pan. Once marshmallow mixture is melted remove from heat and add cereal mixture. Stir until well coated. With a greased hand or wooden spoon press mixture into prepared pan. Let cook. Once cooled cut into desired size pieces and enjoy.

S'more Cookies

I got the idea for these cookies a few years ago when my mom made these fantastic bars (of which I'm sure I will post on here at some point so be patient). The bars were ooey and gooey and delicious. The only downfall to them is that they are very rich and messy and although most days I don't oppose to these two wonderful traits sometimes it is just better to have something fast to grab and snack on as you go. I decided to try and turn these wonderful bars into a wonderful cookie. I was quite pleasantly surprised at the results. I think I have since made these cookies more than I have made the bars (not to discredit the bars at all because they are fantastic as well). Who doesn't love warm cookies with chocolate and marshmallow melting all over them? These cookies get me really excited for the coming summer months when we have have campfires and roast marshmallows!

S'MORE'S Cookies

 1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cups crushed graham cracker crumbs (about 1 single package)
2 tsp baking powder
1/2 tsp salt
1-2 cups chocolate chips (I always side with more chocolate)
1 cup mini marshmallows

Cream butter and sugar. Add eggs and vanilla and beat well. In a separate bowl combine flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and blend until mostly mixed. Add chocolate chips and marshmallows. Mix until incorporated. Roll into balls and place on a silpat lined baking sheet. If you don't have a silpat line it with parchment paper or anything that will help the marshmallows not stick to the pan. Bake in a 375 degree oven for 10 minutes or until edges are light golden brown. Do not over bake. Cookies should look gooey with the marshmallows melted. I like to enjoy mine with a glass of milk!

Here's the line up

Look how yummy this cookie dough looks. Its amazing any of the scrumptious little mounds of cookie dough every got baked.

Please not that the first batch I forgot to use my silpat. They still tasted amazing, they just didn't want to come off the cookie sheet at all. Since they didn't come off the sheet very well I took it upon myself to try multiple cookies to make sure they still tasted good. You can use this same excuse if you feel the need.

Oh the wonderful silpat. I often forget how fantastic this thing is until I use it again. My cookies came off this thing so simply and beautifully. You wouldn't even know that they were sticky.

Add a little milk on the side and who wouldn't want to eat 1 (or 12) of these!