I made this stuff up! Cooking with Mimi

Whopper-mallow Cookies

I found this recipe on Picky Palate's blog. I didn't put marshmallows in mine because my marshmallows were questionable at best. They still turned out good according to my kids and Kelly! Enjoy!

Whopper-mallow Cookies

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/4 Cups all purpose flour

1/2 Cup Carnation chocolate malted milk or Ovaltine

1 teaspoon kosher salt

1 1/4 teaspoon baking soda

3 Cups Whoppers, ground up coarsely in food processor

1. Preheat oven to 350 degrees F. Cream butter and sugars until smooth and fluffy. Beat in eggs and vanilla until well combined, scraping sides of mixing bowl. Place flour, malted milk, salt and baking soda into a large bowl. Slowly add to wet ingredients following chopped up whoppers until just combined. Using a medium cookie scoop, scoop dough about 1/4 Cup dough into muffin top pan cups or use a silpat lined baking sheet. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Makes 24 XL muffin top cup cookies or 4 dozen regular cookies

Fluffernutter Cookies

This recipe intrigued me, only 3 ingredients how could they turn out ok? Well they did and Benjamin loved them. Madeline even tried one even with her issues with peanut butter. She said they were good.
Fluffernutter Cookies

1 Cup creamy peanut butter

1 large egg

1 cup marshmallow cream

1.  Preheat oven to 350 degrees F.  In a large bowl mix the peanut butter and egg until well combined with a spoon.  Slowly stir in the marshmallow cream until just combined.  You want to see the marshmallow cream not fully incorporated, almost like swirled through.  With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet.  Bake for 12-15 minutes or until baked through.  Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.  Definitely grab some milk with these bad boys and Enjoy!!

Frosted Zucchini Brownies

I know there's been a lot of zucchini recipes lately but my garden is producing like nothing else. If the last two weeks is any indication I'll be making tons of zucchini bread and now these brownies. They are by far my favorite recipe for the zucchini this far. I was doubtful because there were no eggs in the recie but these turned out moist and delicious. The kids love them. Of course I just call them brownies around them otherwise they won't touch them. Good stuff!

Frosted Zucchini Brownies

• 2 cups zucchini, shredded
• 1 1/2 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/2 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup walnuts, chopped

Frosting

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallows
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped

Directions

1. Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.
2. Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.
3. Cool 30 minutes.
4. For frosting, melt butter in a saucepan on medium heat.
5. Stir in sugar and milk, and bring to a boil, stirring frequently.
6. Boil and stir 1 minute, then remove from heat.
7. Stir in chocolate chips and marshmallows until melted.
8. Add vanilla and quickly spread over brownies.
9. Sprinkle with walnuts if desired

Salted Caramel Brownies

These may be the best brownies ever but here's what I think, don't add the gelatin at the end. It made my caramel sauce nasty. My addiction with salted chocolate started last year when we discovered the Chocolove Chocolate bar with almonds and sea salt. It was the best chocolate bar I've ever had but you can't find it anywhere. This recipe I came across on the pioneer woman's site.

Salted Caramel Brownies

• 6oz weight unsweetened chocolate, chopped
• 3/4 cups unsalted butter, cut into pieces
• 2 cups sugar
• 3 whole eggs
• 1 cup all purpose flour

For the caramel glaze

• 1/2 cups heavy cream
• 2 cups sugar
• 1/4 cup butter
• 2 tsp kosher salt

The original recipe calls for the following but I won't add it next time.

• 2 pkg (1 Tbsp plus 1 tsp) powdered gelatin mixed with 1/4 cup water

For the brownies

Preheat oven to 325 degrees. Grease 13x9 pan with butter or baking spray.

In the top of double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.

In seperate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.

Add flour and stir until combined. Pour batter into greased baking pan and spread  to even out surface. Bake 25-30 minutes, then remove from oven to cool completely in the pan.

For the caramel glaze:

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a seperate tall saucepan, combine sugar and water. Do not stir. Place over medium high heat and bring to a boil. Cook until the mixture turns an amber color-not too dark but definitely amber. Remove pan from stove.

Add warm cream, butter and salt. Stir gently  until mixture is smooth and well combined. When it is smooth and calmed down a bit pour in gelatin/water mixture and stir.

To finish:

Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve. Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long serrated knife and slice more easily.

Canadian Oatmeal Shortbread

I'm at the beach this week and as I was looking at my recipe blog I realize I haven't posted lately so this week I'm going to share some recipes from my Grandma's cookbooks. She loved to collect cookbooks. She had so many of them. The recipes I'll post are ones from a cookbook her lions group put together.

Canadian Oatmeal Shortbread

• 1 cup butter
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 cup flour
• 1/2 tsp baking soda
• 2 cups rolled oats

Mix all ingredients and chill 2 hours. Roll out 1/4 inch thick and cut fancy shapes or any of your choice. Bake on an ungreased baking sheet at 400 degrees for 10 to 12 minutes. Great cookies and they will freeze well.

Chocolate Chunk Macadamia Coconut Cookies

I wanted to make a cookie that had Macadamia nuts in it and found this recipe with coconut also. It's so so good! Enjoy!

Chocolate Chunk Macadamia Coconut Cookies

25 min | 15 min prep

36 -48 cookies

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs, room temp
• 2 ounces semisweet chocolate, melted
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 1/2-2 cups semisweet chocolate chunks
• 1 cup coarsely chopped macadamia nuts, unsalted
• 1 cup shredded sweetened coconut

1. Preheat oven to 350°F.
2. Sift together flour, cocoa powder, soda, and salt; set aside.
3. Cream together butter and sugars until smooth.
4. Add the eggs and mix well.
5. Add the chocolate, milk and vanilla and mix well.
6. Add the dry ingredients and beat well.
7. Stir in chocolate chunks, nuts and coconut.
8. Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
9. Bake for 8-10 minutes.
10. Cool on the sheets for 1 minute then remove to a rack to cool completely.

Sugar Cookies

Here's the recipe for the sugar cookies I tried to make the other day.

Sugar Cookies

3¼ hours | 3 hours prep | 60 -70 cookies

1	cup sugar
1	cup butter
1	cup powdered sugar
1	cup vegetable oil (NOT olive oil!)
2	large eggs
1	teaspoon vanilla extract
1	teaspoon baking soda
1	teaspoon cream of tartar
4 1/8	cups flour

1. Cream sugar, butter, powdered sugar, and oil.
2. Then cream in eggs and vanilla.
3. In a separate bowl mix baking soda, cream of tartar, and flour.
4. Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
5. Chill in refrigerator at least 2 hours.
6. Drop 1-2" balls on the cookie sheet.
7. If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
8. Bake at 350° for 10-12 minutes or until the edges are browned.
9. You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

Molasses Cookies

Tim loves Molasses Cookies and with the two hour delay this morning I got a wild idea to make cookies with Madeline before they went to school. These turned out delicious. I doubled the batch amount because I wanted to make sure there was some left for Tim when he got home.

Soft Molasses Cookies

40 min | 30 min prep

SERVES 42 , 42 cookies

• 3/4 cup shortening (I used butter of course)
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt (see note below)
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 1 teaspoon nutmeg

1. Cream together shortening and brown sugar.
2. Stir in egg and molasses and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
10. I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe.

Oreo Truffles

These are a great item anytime and make a good gift. Kristy asked me to post this recipe for her. I like them uncovered without the extra chocolate but you can do either. If you have a food processor you can mix the balls together in that and it works really fast that way.

Oreo Truffles

SERVES 40 -50 , 40 -50 balls

• 2 (16 ounce) packages Oreo cookies
• 16 ounces softened cream cheese (2 8 oz packages)
• 1 tablespoon vanilla extract
• 1 teaspoon mint extract (optional)

Coating

• 1 lb white almond bark
• 1 lb chocolate almond bark

1. Let the cream cheese sit on the counter until it is room temperature.
2. Put it in a bowl and mix in the extracts.
3. Crush the oreos using a blender or food processor until they are the consistency of ground coffee.
4. If you're REALLY a trooper -- some say it's better if you twist open each Oreo, scrape out the cream filling, and mix it into the softened cream cheese before crushing the cookies. I'll go THAT extra mile when I have a ring on my finger. Maybe. Until then -- it all goes in!
5. By hand or using a hand held mixer, mix the crumbs and the cream cheese together.
6. Tightly cover the bowl you mixed it in and refrigerate for about an hour.
7. Take it out and roll the mixture into balls about 1 and 1/2 inch around -- or whatever size you'd like.
8. Put them in the freezer to harden up and dip in chocolate or just store them in a container for enjoying!

Chocolate Macadamia Nut Clusters

Pam brought these yummy cookies and let me tell you if you make no others this year,  make these. They are so so good.

Chocolate Macadamia Nut Clusters

• 8 ounces bittersweet or semi sweet choc chips
• 1/4 cup butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 3 Tbsp all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups unsalted roasted macadamia nuts
• 1 cup semisweet chocolate chips
• 1 cup flaked dried coconut

In a heatproof bowl set over a apan of barely simmering water (bottome of bowl should  not touch water) stir chopped choc chips and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

In a large bowl, with an electric mixer on high speed, beat sugar, eggs,  and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

Drop dough in 1 inch portions, about 2 inches apart, onto buttered cookie sheet.

Bake cookies in a 350 degree oven just until firm on the edges but still soft in the middle, 8-10 minutes. Let cookies cool for 5 minutes and then remove from pan. Enjoy!

Pam brought these yummy cookies and let me tell you if you make no others this year,  make these. They are so so good.

Chocolate Macadamia Nut Clusters

• 8 ounces bittersweet or semi sweet choc chips
• 1/4 cup butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 3 Tbsp all purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups unsalted roasted macadamia nuts
• 1 cup semisweet chocolate chips
• 1 cup flaked dried coconut

In a heatproof bowl set over a apan of barely simmering water (bottome of bowl should  not touch water) stir chopped choc chips and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

In a large bowl, with an electric mixer on high speed, beat sugar, eggs,  and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

Drop dough in 1 inch portions, about 2 inches apart, onto buttered cookie sheet.

Bake cookies in a 350 degree oven just until firm on the edges but still soft in the middle, 8-10 minutes. Let cookies cool for 5 minutes and then remove from pan. Enjoy!