S'mores Chocolate Chip Cookies

I already have another recipe for s'mores cookies.  This one is more of a fusion between chocolate chip cookies and s'mores.  It uses mini dehydrated marshmallows.  And they are one of our all-time favorites!  Taken from Mel's Kitchen Cafe.


INGREDIENTS
 3/4 cup (12 tablespoons, 6 ounces) butter, softened
 1 cup (7.5 ounces) packed light or dark brown sugar
 1/3 cup (2.5 ounces) granulated sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 1 3/4 cups (8.75 ounces) all-purpose flour (see note)
 1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)
 2 cups (12 ounces) chocolate chips or chunks
 1 cup (1.75 ounces) miniature dehydrated marshmallow bits (NOT mini marshmallows)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line baking sheets with silpat or parchment. Set aside.
Cream together the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

Add the eggs and vanilla and mix until evenly combined.

Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart and rolling to smooth if desired.

Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

NOTES:

I experimented a bit to make these cookies next level AMAZING!  You can add more marshmallowy and chocolate goodness on top for a gourmet delicious effect.  

Ingredients:

• 54-60 regular mini marshmallows (NOT deyhrated), or 10 large marshmallows cut into 6 pieces
• Hershey chocolate bar chopped into 24-30 pieces

Directions:

1. After the cookies have fully baked, let them cool on the cookie sheet for 3-5 minutes.  
2. Then gently push about 3-4 marshmallows/marshmallow pieces on the top of each cookie.  
3. Broil for 30-60 seconds, watching closely.  
4. Pull out of the oven when the marshmallows get puffy and just start to turn golden.  
5. Add 1-2 pieces of Hershey bar on top.   
6. Cool slightly and move to a cooling rack.  
7. Great served warm, room temperature, or even cool.  The baked cookies also freeze great.

Note from Mel's Kitchen Cafe: These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help.

Whipped Chocolate Buttercream Frosting

WHIPPED CHOCOLATE BUTTERCREAM FROSTING from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
 2 cups powdered sugar
 1 teaspoon vanilla extract
 pinch of salt
 1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

INSTRUCTIONS
In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar and salt (so it doesn't fly everywhere and so it tastes creamy!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.

Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

NOTES
I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste.

If refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes.

The frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes.

Vanilla Buttercream Frosting

THE BEST VANILLA BUTTERCREAM FROSTING taken from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
 1 teaspoon pure vanilla extract
 4 cups (16 ounces) powdered sugar
 2 to 4 tablespoons heavy cream

INSTRUCTIONS
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.

Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.

Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.

Whip until the frosting is light and fluffy, about 3-4 minutes.

If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined. This recipe makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I'm piping decorations or the cake is bigger.

NOTES
It's important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it "gives" to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) - butter that is too soft will lead to greasy frosting.

I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn't harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.

Option to make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).

Amazing Romaine Salad

This is my go-to crowd pleaser salad.  The homemade light poppy seed vinaigrette is amazing!  

INGREDIENTS

VINAIGRETTE:
 1/4 cup granulated sugar
 1/3 cup white vinegar
 1/3 cup vegetable oil or olive oil
 2 tablespoons yellow honey mustard or dijon mustard (NOT dry mustard)
 3/4 teaspoon salt
 3/4 teaspoon poppy seeds

CANDIED NUTS:  (sometimes I buy already lightly sweetened nuts at Trader Joes)
 1 cup chopped nuts (pecans are my favorites)
 1/4 cup granulated sugar
 1 tablespoon butter
 Small pinch of salt and cayenne pepper

SALAD:
 2 heads of romaine lettuce, chopped
 1/2 cup feta or bleu cheese
 6-8 strips bacon, cooked and chopped or crumbled
 1/2 - 1 cup dried cranberries or cherries, or fresh diced apples

INSTRUCTIONS

For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.

For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.

In a large bowl, toss the lettuce, cheese, bacon, fruit, and cooled nuts (break them into smaller pieces if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.

Sweet Balsamic Glazed Pork Loin Roast {Crockpot}

The pork recipe is adapted from Mel's Kitchen Cafe.  I add the onion to prevent the bottom from burning and getting dried out.  Also, this recipe doubles wonderfully (i.e. I put 2 roasts in at the same time and double everything else accordingly and then cook it on high for 3 hours and then low for another 5-6 hours).  I do not like using tenderloin.  And I prefer the hint of garlic in the glaze instead of in with the roast which can lend a bit of the the over-cooked spices flavor from the garlic being in the crockpot.  I've never tried it in my InstantPot, but she has directions for that option.

INGREDIENTS

PORK:
 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
 1 teaspoon herbes de provence (basil, majoram, thyme, sage, savory, and rosemary)
 1/2 teaspoon coarse, kosher salt
 1/2 teaspoon coarse black pepper
 1/2 teaspoon 21 seasoning salute (or sub some garlic and onion powder)
 1/2 cup chicken stock
 1 onion cut into 3/4 inch wedges

GLAZE:
 1/2 cup brown sugar, light or dark
 1 tablespoon cornstarch
 1/4 cup balsamic vinegar
 1/2 cup water
 2 tablespoons soy sauce
 1 clove garlic, finely minced or crushed


INSTRUCTIONS
In a small bowl, combine the spices, salt, & pepper. Rub the spices all over the roast.  Cut up the onion.  Place the onion wedges on th bottom of the slow cooker. Place the pork roast on top of the onions add the 1/2 cup chicken stock carefully on the sides so as not to pour off the salt spice rub. Cover and cook on low for 8 hours.

Near the end of cooking time, whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper and add the garlic clove, if needed/desired. Keep warm until ready to use.

Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.