Hot Cocoa Cookies

INGREDIENTS
1 cup salted butter, softened to room temperature
⅔ cup (142 g) granulated sugar
⅔ cup (142 g) packed light brown sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
2 large eggs
1 tsp vanilla extract
2-¾ cups (390 g) all-purpose flour
¼ cup (21 g) natural, unsweetened cocoa powder
1 cup (170 g) dry hot cocoa mix (see note)
1-¼ cups (63 g) mini marshmallow bits (see note)
1 cup chocolate chips


INSTRUCTIONS
1. Preheat oven to 350℉. Line half sheet pans with parchment paper. Set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.

3. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined.

4. Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.

5. Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not…these cookies are insanely delicious eaten warm).


NOTES
Flour: If not using a scale to weigh ingredients, fluff the flour really well before scooping in the cup and leveling off with a straight edge.
Hot Cocoa Mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. The brand and flavor of hot cocoa mix matters – use one that has great chocolate flavor and that you enjoy the taste of.
Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). 

from Mel's Kitchen Cafe

Muddy Buddy Cookies

Ingredients

Peanut Butter Cookies

1 cup butter, softened
1/4 cup granulated sugar
1-1/2 cup brown sugar 

2 egg
2 tsp vanilla

1 cup creamy peanut butter
3 cups flour
3/4 tsp salt
2 tsp baking powder
2 tsp cornstarch
powdered sugar, for garnish

Milk Chocolate Ganache

3 cups milk chocoalte chips
3/4 cup heavy cream

Instructions

1. Preheat oven to 375°F .While the oven is preheating make the cookie dough.

2. Cream together the butter and sugar until light and fluffy.

3. Scrape the sides, add in the eggs, vanilla and peanut butter. Beat until mixed.
Scrape the sides and add in the flour, baking powder and cornstarch. Mix until thoroughly combined.

4. Use a scoop to create equal sized cookies. Double scoop the cookie dough to make large bakery style cookies. If desired roll cookie balls in powdered sugar to make them look more muddy buddy.

5. Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough. Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.

6. Bake at 375° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy and the edges are just beginning to turn golden brown. Cool Completely.

7. Microwave the heavy cream until boiling (about 2 minutes) and then pour the chocolate chips into the hot cream.

8. Let the chocolate chips and hot cream sit for 5 mintues. After the 5 minutes, stir until smooth.
Let the Ganache cool and thicken slightly and then spoon and spread ganache onto each cookie.

9. Refrigerate the cookies until ready to serve. About 20 or 30 minutes before serving, remove from the fridge and sprinkle with powdered sugar.

Keep refrigerated and serve chilled.

from Cooking with Karli

Pumpkin Cupcakes

FOR THE CAKE

1- 1/2 cups (300 g) granulated sugar
3/4 cup (165 g) light brown sugar packed
5 large eggs, room temperature
1 cup vegetable oil
1-1/2 tsp vanilla
2 cups pumpkin purée
3 cups (360 g) all-purpose flour
1-1/2 TBS baking powder
3 tsp ground cinnamon
1-1/2 tsp ground ginger
1 tsp nutmeg
1 tsp salt


CREAM CHEESE FROSTING:
8 oz. cream cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar

Instructions

FOR THE CAKE

1. Preheat 350℉ for cake or 325℉ for cupcakes. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside. Or if you want cupcakes line muffin tins with cupcake papers. (I got 34)

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin  and mix until combined, about another 30 seconds.

3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.

4. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23). Or for cupcakes fill liners evenly. I baked for 18 minutes at 325.

5. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

6. For frosting: Cream together the cream cheese and butter.  Add the vanilla and powdered sugar and beat until desired consistency.  Frost cake or cupcakes as desired.  (I used 1-1/2 recipe of frosting for the cupcakes so I could pipe the frosting)

cupcakes from Cake by Courtney