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S’mores Cookies

posted on : April 15, 2019 posted by : Kirsten Bell 1 Comment

I have such fond memories of s’mores. As a kid my parents took us camping every summer, and s’mores were my favorite part! The gooier and messier the better. I can’t wait to introduce Charlotte to s’mores this summer, but these s’mores cookies might be just as good! Melty chocolate, delicious marshmallows, and of course – graham crackers. No fire required!

If you love s’mores, be sure to also check out these:

S’mores Cupcakes with Smoked Chocolate Ganache

These cookies are so easy, which is good because they’ll be gobbled up in a second! The dough needs to be refrigerated overnight, which means I can whip up a batch in 10 minutes one day, and bake the next! As a busy work-from-home mom, I find that pretty amazing!

Makes 18-22 medium cookies

Ingredients:

1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1 egg
1 cup chopped chocolate bar
1 cup graham cracker crumbs
1 cup chopped mini marshmallows

Directions:

Whisk together the dry ingredients, flour through salt in a medium mixing bowl. In a stand mixer fitted with the paddle attachment, mix together the butter and sugars. dd the vanilla and egg to the butter mixture, scraping down the sides of the bowl as needed. Stir in the chocolate, graham cracker crumbs and mini marshmallows. You may need to use your hands to form all the graham cracker into the dough.

Transfer the dough into a medium bowl, and cover well. I press plastic wrap directly onto the dough, and then I cover the bowl again with plastic wrap. Allow to chill in the fridge for at least 3 hours, but preferably overnight.

Line a baking sheet with parchment paper, and form 12 heaping tablespoon size balls of dough per sheet. Bake for 9-11 minutes at 350 degrees F, or until the edges are just beginning to brown.

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dessert,recipes

Triple Chocolate Baked Doughnuts

posted on : April 1, 2019 posted by : Kirsten Bell 1 Comment

These triple chocolate baked doughnuts are THE recipe for all my chocolate lovers out there! Rich chocolate doughnuts with mini chocolate chips baked in, and then topped with silky chocolate ganache. Basically? The ultimate chocolate recipe for your weekend breakfasts or brunches! Or weekday treats for when that chocolate craving hits!

I was never a huge fan of doughnuts growing up, because I didn’t like how greasy they tend to be. That’s why I love these easy baked doughnuts! They’re healthier, and honestly – tastier too! If that sounds like a winner to you, also check out my recipe for Vanilla Cardamom Baked Doughnuts!

Used In This Recipe:

Doughnut Pan

You’ll notice that these triple chocolate baked doughnuts are way less sweet than a traditional doughnut, which I love. You get the delicious taste of rich chocolate ganache in each bite, along with sprinkles of mini chocolate chips. But leave behind the greasy, I-now-can’t-eat-dessert-for-a-year feeling that I usually get from deep fried doughnuts. So in a nutshell? All the flavor, and no guilt. Soooo good!

Baked doughnuts are so easy to make – way easier than even a batch of cupcakes! They’re a quick and perfect weekend treat for breakfast or brunch! I use and love this doughnut pan.

Triple Chocolate Baked Doughnuts

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Author: Kirsten Bell
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 minutes
Yield: 12 Doughnuts 1x
Category: Dessert
Method: Baking

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Description

Easy and delicious triple chocolate doughnuts for all the chocolate lovers out there! Full of chocolate goodness, and more delicious (and healthier) than store-bought!

Ingredients

Scale

1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup brown sugar
3/4 cup buttermilk
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup mini chocolate chips

Chocolate Ganache:

1/2 cup semi-sweet chocolate chips
2 tablespoons salted butter
1 tablespoon heavy cream

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Instructions

Preheat oven to 350, and grease two doughnut pans with nonstick spray. (I use coconut oil spray.)

Whisk together the dry ingredients, flour through salt. In the bowl of your stand mixer, beat together the egg, sugar and buttermilk. Then add the butter and vanilla. Add the dry ingredients, and mix on the lowest speed possible, making sure not to overmix in this step. Fold in the mini chocolate chips.

Time to bake! Spoon the batter into a large ziplock bag, and snip off one corner of the bag. Then pipe the batter into each well of the doughnut pan – about 2/3 full. Much easier than trying to spoon it in!

Bake for about 10-11 minutes, or until the edges are slightly browned. Let the doughnuts cool in the pan for a few minutes, and then transfer to a cooling rack.

To top the doughnuts: Combine the chocolate chips, butter and heavy cream in a bowl. Microwave about 30 seconds, or until the chocolate chips are melted. Stir until smooth. Dip each doughnut into the ganache, and then cover with sprinkles if you’d like!

Notes

Doughnuts taste the best the day you make them, but they will store in the fridge for 1-2 days too. Unfrosted, you can also store these in the freezer for about a month! Just allow them to thaw at room temp, and then dip in ganache.

recipes,savory

Italian Grilled Cheese Sandwich

posted on : March 27, 2019 posted by : Kirsten Bell 0 Comment

Grilled cheese sandwiches are my weakness. I can say no to most pasta, most cakes, most cookies, but put a grilled cheese sandwich in front of me, and it’s game over!

These sandwiches are a seriously delicious and easy dinner idea that everyone in the family will enjoy. Perfect for those busy nights when you’re juggling soccer practice and play rehearsals, or when you just feel like taking it easy!

Serve with homemade tomato basil soup and a green salad for a total meal, or serve on their own for a super simple yummy option.

I love that when things have Italian in the name, they seem so much fancier. These are a bit fancier than the average grilled cheese, but I promise they’re just as easy! Just a few extra ingredients make all the difference, believe me!

This sandwich is made super delicious with the addition of basil, caramelized onions, fresh tomatoes and gooey provolone and parmesan cheeses. You can add some crispy pancetta or ham for some extra protein too!

Makes 4 sandwiches

Ingredients:

8 pieces rustic bread
8 slices provolone cheese
4 slices parmesan cheese
12 leaves fresh basil
1 tomato, thinly sliced
1 sweet onion, thinly sliced
1 tablespoon olive oil

Directions:

Heat olive oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally for 10-15 minutes or until golden brown. Remove onions to a plate.

For the sandwiches: layer the provolone, parmesan, basil, tomato and onion inside the two pieces of bread. Butter the outside of each sandwich. Cook the sandwiches in the same skillet as the onions over medium-low heat until the outsides are toasty brown, and cheese is melted. Serve with tomato basil soup!

dessert,recipes,St. Patrick's Day

Baileys Chocolate Truffles

posted on : March 14, 2019 posted by : Kirsten Bell 0 Comment

One of the reasons that I love St. Patrick’s Day so much, is that it’s a great excuse for alllll of the Baileys recipes! Now you guys know that I love Baileys year-round (who doesn’t!), but St. Patty’s day is a perfect time to add it to brownies, cakes – and now truffles! If you’re looking for an easy and delicious St. Patrick’s Day dessert, these are it! Especially easy for a crowd, since all the prep is done way ahead of time!

There are many “steps” to making homemade chocolate truffles, but they’re actually incredibly easy! People always seem to be impressed when I make them, and it’s my little secret (that I’m now sharing with you), because they take less time than cupcakes! Plus I love playing with all the different flavor possibilities! Check out my Merlot Chocolate Truffles and Earl Grey Chocolate Truffles for inspiration!

Ingredients

1/2 cup Baileys
1 1/2 cups semi-sweet chocolate chips
1/4 tsp salt
1 cup bittersweet chocolate chips

Directions

Heat Baileys in a saucepan over medium heat, stirring continuously until it reaches a low boil.

Pour the hot Baileys over the semi-sweet chocolate chips, in a heat safe bowl. Wait a few minutes, and then stir together. If the chocolate chips haven’t completely melted, heat in the microwave in 10 second increments until the chocolate is smooth. Stir in salt.

Chill the chocolate mixture in the fridge for 1.5-2 hours.

Note: It’s ready when you can easily roll the chocolate into balls, but it hasn’t hardened so much that the chocolate can’t be formed. I find that the chocolate near the edges of the bowl hardens faster, so sometimes I’ll form that section into balls first, and then put the rest of the chocolate back into the fridge for another half hour.

Roll 1/2 Tbs balls of the chocolate ganache – I usually get about 30. Put the rolled truffles into the freezer for half an hour. I like to do this so they’re easier to dip!

Melt the bittersweet chocolate chips in the microwave (again, in increments) until smooth.

Dip the ganache balls in the melted bittersweet chocolate. Chocolate dipping tools are super handy for this step, but you can also use a spoon or long skewer.

After dipping the truffles, put them back into the fridge until the chocolate has hardened, usually about an hour. Enjoy!

recipes,savory,St. Patrick's Day

Guinness Beef Stew with Rosemary Biscuits

posted on : March 13, 2019 posted by : Kirsten Bell 2 Comments

It’s no secret at this point that I love British pub recipes, and I love St. Patrick’s Day! This Guinness beef stew recipe is so good – rich, hearty, and (my favorite) easy! I call this a stew, but you’ll notice that this dish is a lot thicker than a soup – almost more like a casserole! Make this delicious St. Patrick’s Day recipe this weekend to celebrate, and serve with my Traditional Soda Bread! Dinner plans made!

I don’t know about you, but on chilly days there’s just nothing better than a warming stew! This one-pot meal bakes in a dutch oven, which means very little hands on time and very little clean up! If you don’t own a dutch oven yet, GET ONE! They’re a total game changer, and we use ours all the time. This is the one we use and love!

And if you want some St. Patrick’s Day dessert ideas, how about one of these?

Stew Ingredients:

2 tablespoons olive oil
2 large onions, roughly diced
4 garlic cloves, minced
6 carrots, sliced into bite sized pieces
2 stalks celery, sliced
1/4 cup all-purpose flour (I use King Arthur)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 lb beef chuck, cut into 1-2″ cubes
1 3/4 cups Guinness (or other stout beer)
2 teaspoons Worcestershire
(1 tsp brown sugar)
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Rosemary Biscuits Ingredients:

1 1/2 cups flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks), grated cold butter
2 tablespoons chopped fresh rosemary
1/2 cup cold water

Directions:

Preheat the oven to 325 F. Heat the olive oil in a dutch oven over medium heat. Add the onions, garlic, celery and carrots and cook until the onions are softened and translucent, stirring occasionally.

While the vegetables cook, prepare the beef. In a medium bowl, stir together the flour, salt and pepper. Add the beef, and use your hands to coat each piece with the flour mixture.

Remove the vegetables to a plate. Add the beef to the dutch oven and cook, stirring frequently until the beef is browned. Return the vegetables to the dutch oven along with any leftover flour. Add the Guinness, Worcestershire, brown sugar and rosemary. Bring to a boil over medium heat. Once the mixture boils, cover the dutch oven and cook in the preheated oven for about 1 hour and 45 minutes.

For the biscuits:

Stir together the flour, salt and rosemary in a bowl. Lightly stir in the butter. Add the water, and shape into a soft dough using your hands. Separate the dough into 6-8 pieces, and using your hands shape each piece into a small ball. Add the biscuits to the dutch oven, and return the stew to the oven to cook for an additional 30 minutes. Sprinkle with parsley for garnish and serve with a Guinness!

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S’mores Cookies

Triple Chocolate Baked Doughnuts

Description

Ingredients

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Italian Grilled Cheese Sandwich

Baileys Chocolate Truffles

Guinness Beef Stew with Rosemary Biscuits