Soft Pumpkin Cookies with Chocolate Frosting

I had this "genius" idea for some cookies.  I was so proud of myself for coming up with it.  Have you guys seen those cookies where the base is a chocolate cookie, then it is topped with marshmallow creme and then chocolate frosting?  Well, I had this idea to make a pumpkin cookie and top that with marshmallow creme and chocolate frosting.   I have only ever seen pumpkin cookies frosted with cream cheese frosting and I don't know why I have never seen any frosted with chocolate frosting, since chocolate and pumpkin are a PERFECT pair (like pumpkin chocolate chip cookies) and marshmallows taste great with anything, so I figured these cookies would have to be AMAZING.  

I grabbed out my jar of marshmallow creme only to see that the "Best By" date was the month prior.  Only a month?  It still should be good.  I had already made my cookies and my frosting, so, I guess I really didn't have a choice.  I began spreading the marshmallow creme over the cookies, but after I finished the first dozen, I realized that it was running down the sides of the cookies.  Isn't marshmallow creme usually super sticky and stays in place?  Oh well, no big deal, I guess?  I will just wait until it finishes spreading and then I will add the chocolate frosting.  

I finished adding the creme to two dozen of the cookies and I left one dozen plain.  I woke up the next morning to add the chocolate frosting only to find that my pan had more marshmallow creme on it that the cookies did.  It completely ran down every last bit of the cookies.  I added frosting to one and it tasted great, but they were a super sticky mess.  So, my "genius" idea was squashed.  What do you think, should I try again? 

Luckily, I still had that extra dozen cookies that I left plain and I frosted those with my chocolate frosting and they TASTE GREAT. 

I made my pumpkin cookies less sweet than usual, since marshmallow creme is super sweet and so is the chocolate frosting.  I also only added a small amount of spice, because I didn't want that flavor to overpower the chocolate flavor.  I used my favorite chocolate frosting recipe, but I think these cookies would be outstanding with this fudgy chocolate frosting!

Pumpkin Cookies

slightly adapted from: Starting Over
(Printable Recipe) or (Printable with Picture)

1/2 c. shortening

1 1/4 c. light brown sugar, lightly packed

2 eggs

1 1/2 c. canned pumpkin puree

1 tsp. vanilla extract

2 1/2 c. all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

Cream together shortening and brown sugar until very light and fluffy.  Add the eggs, one at a time, beating after each.  Add the canned pumpkin and vanilla (mixture may look curdled).  In a separate bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.  Add dry ingredients to wet ingredients and mix together until just combined.  Drop around 2 Tablespoons or so of dough per cookie onto cookie sheet.  Bake at 350 degrees for 14-16 minutes.  Do not overbake or they might be dry.  Yield: around 3 1/2 dozen cookies.    

Chocolate Frosting

From: Jenn@eatcakefordinner

12 Tbl. (1 1/2 sticks) unsalted butter, softened

2-3 Tbl. cocoa powder

pinch of salt

2-3 tsp. vanilla extract

3 1/2 c. powdered sugar

a few Tbl. of milk, if needed

Beat the butter until fluffy.  Add the cocoa powder, salt and vanilla and beat to combine.  Add the powdered sugar, one cup at a time, beating after each addition.  Add a little bit of milk if needed.  Beat until light and fluffy.  Spread over cooled cookies.  

Jenn's Notes: Since I added less sugar and less spice, these cookies aren't the best on their own.  They really need the frosting on top to make them taste yummy.  Make sure you do not overbake them, or they will be slightly dry.  I thought they were best when eaten within a day or two.  Or, if you have a favorite pumpkin cookie recipe, you could always use that instead.    

Cookies and Cream Popcorn

When I saw this recipe I immediately knew that I wanted to make it for my friend Sue's birthday.  She loves white chocolate, she loves OREOS and she loves popcorn. I figured this would have to be a hit.    

The original recipe only called for 9 cups of popped popcorn.  After adding the 9 cups to my bowl, I knew there was no way that would feed all of my co-workers and if I added an entire package of melted white chocolate, the popcorn would be way over loaded.  I kept adding popcorn until it looked  good and 15 cups ended up being perfect.  Each and every kernel was coated with white chocolate.  The 20 crushed OREOS ended up looking perfect.

 After all was said and done and we tasted it, I thought it mostly tasted like white chocolate with a little hint of OREO flavor here and there.  I love white chocolate, so I thought it was great.  I sent some home with my friend and she said her son LOVED it and asked if I would make it again for them!  

Cookies and Cream Popcorn
slightly adapted from: Chef-In-Training
(Printable Recipe) or (Printable with Picture)

15 cups popped popcorn
20 OREOS, crushed (or more if you want)
1 (24 oz.) package white almond bark

Add 15 cups of popped popcorn to a very large bowl, making sure to not get any un-popped kernels in the bowl.  Place Oreos in a large zip-lock bag.  Using a rolling pin, lightly hit Oreos until crushed.  Add crushed Oreos to the bowl of popped popcorn and toss a little bit to distribute evenly.  Chop the almond bark and place in a large, microwave safe bowl.  Microwave until melted, stopping to stir every 30 seconds so the chocolate doesn't burn.  Mine only took 1 minute to 1 minute 30 seconds to be fully melted.  Pour over popcorn and Oreos and fold into popcorn until every last kernel is coated.   

Jenn's Notes: If you are using the kernels and popping them in your popcorn popper (rather than using microwave popcorn), I did three different (1/4 cup) batches of kernels and ended up with 15 cups of popcorn.  

Pioneer Woman's Good Morning Muffins

When I saw Pioneer Woman making these muffins on T.V., I was immediately drawn to the recipe.  I LOVE all things orange and I LOVE muffins.  Especially muffins with a crunchy topping.  

They had mixed reviews on Food Network.  Most of which said they weren't sweet enough and they didn't have any orange flavor.  So, I added extra sugar and I added Orange Bakery Emulsion!  Problem solved.

They turned out light and fluffy with a light orange flavor.  I made half with the wheat germ on top and half without, just incase we didn't like it and honestly, I couldn't even tell it was on there (flavorwise), but I am glad I added it, because it made me feel like I was eating something healthy.  These tasted best the day they were made, but still tasted good the 2nd day.  I would try and finish them off before the 3rd day.

Good Morning Muffins 

adapted from: Pioneer Woman
(Printable Recipe) or (Printable with Picture)

4 c. all-purpose flour

3/4 c. sugar

2 Tbl. baking powder

4 Tbl. unsalted butter, cold

1/4 c. shortening

1 1/2 - 2 c. sweet orange marmalade

1 c. orange juice

2 tsp. vanilla extract

1 - 1 1/2 tsp. orange bakery emulsion (or orange extract)

3 eggs

Topping

1/2 c. sugar

1/4 c. brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

2 Tbl. melted butter

wheat germ, for sprinkling

Preheat oven to 375 degrees.  Line a standard-size muffin tin with paper liners and lightly spray with cooking spray.  Combine the flour, sugar and baking powder.  Add the butter and shortening and cut into dry ingredients.  In a separate bowl, combine the orange marmalade, orange juice, vanilla, orange extract and eggs; whisk very well.  Add wet ingredients to dry and stir gently just until combined. Try to use no more than 10 large strokes, batter will be lumpy.  Fill lined muffin tins 2/3 full with batter.  Make the topping:  combine sugar, brown sugar, cinnamon, nutmeg and salt.  Add melted butter and stir until well combined.  Top batter with a heaping 1 teaspoon of mixture.  Sprinkle a 1/2 teaspoon of wheat germ over each as well.  Bake for 17-18 minutes or until a toothpick comes out clean. 

Jenn's Notes: I was so glad that I decided to add orange bakery emulsion, because even with it, they came out with only a light orange flavor.  I loved the slightly crunchy topping and recommend adding the wheat germ if you have it.  If not, I don't think I would buy a jar of it just for these.  I cut the recipe in half and ended up with 15 muffins.  I did add 2 eggs to half the batch, because my eggs seemed really small and I used just under 1 cup of orange marmalade.  Mine were perfect at 18 minutes and they turned out light and fluffy and I would make them again.           

Cheesy Zucchini Stuffed Chicken

I know you guys are probably zucchinied-out this year and are ready to move onto other things (like pumpkin and there will be plenty of pumpkin recipes to come), but this chicken was really good and I had to share it with you. 

It is stuffed with cheesy goodness. You can't even tell there is zucchini in it. I decided to peel my zucchini and I made sure to squeeze out the excess water to ensure the filling wouldn't be watery and with a touch of Italian seasoning it was yummy.

I decided cutting chicken breasts into cutlets is the way to go vs. pounding out the chicken.  Whenever I pound out chicken, I move everything on the counter to another counter and even though I cover the chicken with wax paper while I pound it, I imagine chicken juice splattering everywhere and I end up bleaching the entire kitchen when I am done - walls and everything!  I am kind of a clean freak like that.  Slicing a chicken breast in half is a much easier solution.  This recipe might look long, but it is really easy to throw together.  

Cheesy Zucchini Stuffed Chicken

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 tsp. olive oil

2 cloves garlic, minced

1 1/2 c. zucchini, grated and squeezed dry
  (measure it before you squeeze out the excess liquid)

1/4 c. + 2 Tbl. Parmesan cheese, grated

3/4 c. Monterey cheese, shredded

salt and pepper

Italian seasoning

4 chicken cutlets
  (2 large chicken breasts sliced in half horizontally)
1 egg, beaten

1 pkg. Low-Fat Ritz crackers, crushed

   or you can use any kind of bread crumbs

cooking spray

Heat 1 teaspoon olive oil in a medium skillet over medium heat.  Add the garlic and cook about 30 seconds, stirring constantly.  Add the grated zucchini and saute about two or three more minutes, stirring occasionally, so the garlic doesn't burn.  Add 1/4 cup of grated Parmesan along with 1/4 - 1/2 teaspoon of Italian seasoning, to taste.  Remove from heat and stir in the shredded Monterey cheese; set aside to cool slightly while you slice the chicken into cutlets.  Season each cutlet with a little salt (remember the crackers have salt on them), pepper and a little Italian seasoning.  Add beaten egg to a bowl and add the crushed crackers and remaining 2 Tablespoons of Parmesan cheese to another bowl.  Divide the zucchini filling evenly between the four cutlets.  Spread out evenly.  

Loosely roll up chicken and dip in beaten egg, then press cracker crumbs into chicken, including the ends.  (Pressing crumbs into the ends will help keep the filling from oozing out while it bakes).  When chicken is completely coated, place seam-side down in a small, lightly greased, casserole dish.  Repeat with remaining cutlets.  When finished, lightly spray tops with cooking spray.  Bake 25-30 minutes or until chicken is no longer pink and registers 160 degrees on an instant-read thermometer.  Serves 4 (Served with a side of rice and broccoli, I thought one chicken roll was plenty)

Jenn's Notes: I peeled my zucchini and grated it on the small side of the cheese grater.  You don't have to peel the zucchini if you don't want.  I made sure to squeeze out all that excess liquid so the filling would be nice and creamy rather than watery.  

Idea adapted from: Skinny Taste

Couldn't Be Easier Mexican Rice

This might just be the easiest homemade Mexican Rice you will ever find!  Save this recipe now or you will regret it later on.  I used to make Mexican Rice from scratch.  It involved chopping up several veggies, opening cans of tomato sauce and broth, toasting the rice and waiting for the rice to cook and hoping it would turn out.  I got to the point where I started using store-bought Mexican rice, because it was just so much easier.  Then, I found this recipe and it was a happy day - let me tell you!  I love Minute Rice, it is very dependable.  I never have to worry that it will be over-cooked or under-cooked, because it takes the exact amount of time every time I make it.  

This recipe really was a genius idea.  Why didn't I ever think of making rice like this?  The salsa already has all of the ingredients and flavors you need in it and thanks to my Go-To Salsa recipe you can really have homemade Mexican Rice made in no time.  It will be even faster if you already have a batch of salsa in your fridge from earlier in the week.  I have also made this using store-bought green salsa and that turned out great too.  You can literally have this made in less than 10 minutes.    

Couldn't Be Easier Mexican Rice

adapted from: A Duck's Oven 
(Printable Recipe) or (Printable with Picture)

3/4 c. water

3/4 c. salsa (store-bought or homemade)

1 chicken bouillon cube

1 1/2 c. Minute Rice

Heat water, salsa and bouillon cube over medium heat until it comes to a boil.  Add the rice, cover, and remove from heat.  Let sit for 5 minutes.  Serves: 4-6

Jenn's Notes:  If you need to make a different serving size - all you do is make the rice according to package directions, but replace half of the water with salsa and add a chicken bouillon cube.  I recommend using a salsa that is pretty liquidy, so there is plenty for the rice to absorb.  I love to serve mine with chopped cilantro and Feta cheese on top.  So good!  

Tender Salsa Beef

We went to P.F. Chang's a few months ago, which is one of my favorite places to eat.  I always order the exact same thing and have never cared to try their other dishes, but we went with a bunch of people and they all wanted to order something different and have everyone share.  When you order your main dish, you can pick if you want brown rice or white rice.  I always order white, yet I had always wondered what brown rice tasted like.  Luckily, someone else picked the brown and I was able to try it! I really really liked it!  I was so glad, since it is so much healthier.  I went and picked myself up a package and have been eating it ever since.  You guys should give it a try. 

This recipe was in one of my Healthy Cooking Magazines and I thought it was yummy!  I enjoyed every last bite, but Jake did not care for it as much as I did (which is kind of funny, because he picked it out).  He thought it was okay, but he wouldn't care to ever eat it again.  I still decided to post it, because I did really like it. I liked the flavor, I liked how easy it was and I liked that it was somewhat healthy.  If you think you and your family will like this, then you should try it.  

Make sure to use your favorite salsa, because that is where a lot of the flavor will come from.  I used my favorite salsa recipe.   

Tender Salsa Beef
adapted from: Healthy Cooking Magazine, Aug/Sept 2012 Issue
(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. beef stew meat, cut into 3/4'' cubes
2 c. salsa (store-bought or homemade)
1 Tbl. brown sugar
1 Tbl. reduced-sodium soy sauce
1 garlic clove, minced
4 c. hot cooked brown rice

In a slow cooker, combine beef, salsa, brown sugar, soy sauce and garlic.  Cover and cook on low for 8-10 hours or until meat is tender.  Serve over rice.  Serves: 4-6

Jenn's Notes: No notes today.  I made the recipe as is. 

Chocolate Milk Cupcakes with Marshmallow Frosting

Did you know STRESSED spelled backwards is DESSERTS?  It totally makes sense doesn't it? Sometimes when we have a lot going on in our lives, whether it's with work, your family, school or anything else, we need to just stop, relax and eat a cupcake!  Baking is a stress reliever for me.

I went back and forth and back and forth so many times with which type of frosting I wanting to make to go on top of these chocolate cupcakes.  I was originally going to do a chocolate and vanilla swirled frosting, like Ashton. Then, I wanted to do a Nutella frosting, but everyone seemed to be making Nutella frosting lately.  So, I thought maybe a coconut frosting would work, since I was just given a bottle of Coconut Bakery Emulsion.   I love chocolate and coconut together (like Almond Joy). 

I was all set . . . until . . .   

 . . . I came across this picture on Pinterest.  Oh my! That frosting was calling my name!  Apparently it was calling my name back in 2011 too, because I had already left a comment almost a year ago saying the exact same thing I was thinking right now!

These cupcakes turned out so good!  The chocolately cupcake paired with the thick and creamy marshmallow frosting is enough to make you forget all your worries for a few minutes while you savor each and every bite.  My favorite were the ones with the mini chocolate chips on top.

Chocolate Milk Cupcakes with Marshmallow Frosting

(Printable Recipe) or (Printable with Picture)

1 box devil's food cake mix

1 small box instant chocolate pudding mix

1 c. sour cream (I used yogurt)

1 c. vegetable oil

4 eggs

1/2 c. chocolate milk (or regular milk)

1 tsp. vanilla extract

2 c. semi-sweet chocolate chips (I didn't add)

Preheat oven to 350 degrees.  Line muffin tin(s) with 24 paper liners.  Combine the cake mix, pudding mix, sour cream, oil, eggs, chocolate milk and vanilla and mix well.  Stir in the chocolate chips.  Batter will be thick.  Divide batter between muffin tin(s).  Bake 20-25 minutes (mine were done at 20 minutes) or until a toothpick comes out clean.  Cool completely and frost.  

adapted from: Something Swanky originally from: Kevin and Amanda

Marshmallow Frosting

From: Jenn@eatcakefordinner

1 cup butter, room temperature

1 c. marshmallow creme

3 c. powdered sugar

pinch of salt

2-3 tsp. vanilla extract

Cream together butter and marshmallow creme until light and fluffy.  Add the powdered sugar, one cup at a time, beating until combined.  Add the salt and vanilla and beat until light and fluffy.  If the frosting is too thick, add a little milk or whipping cream.  Mine did not need any extra liquid, it was perfect.

slightly adapted from: Sinful Sundays

Jenn's Notes:  I didn't add the chocolate chips to the cupcakes, but I do think it would be really good and extra chocolatey with them.  I only made a half batch of the cupcakes and I ended up using almost all the frosting since I added a huge swirl to each one.  So, if you are also going to do a huge swirl on top I would recommend making extra frosting.