In my opinion, it doesn’t matter what the question is…. the answer is chocolate!
If you love chocolate like I do, I think you’re going to really love these Rocky Road Cookies! This recipe starts with a rich and chewy chocolate cookie, then tops it with marshmallows, walnuts and a chocolate glaze… they are oh so good!!
These Rocky Road Cookies are just a little variation of the delicious (and popular!) Hot Cocoa Cookies I shared last December. I loved the Hot Cocoa Cookies so much (I think I made them at least 5 times last December!) and I’ve been wanting to play with the recipe and make a version perfect for any time of year!
I’m so happy with the results, and I think you will be too!
Bake the cookies as directed (using the recipe below). Once the cookies have baked, top with 3-4 mini marshmallow (press them into the cookies slightly) and return to the oven for an additional 2-3 minutes.
Once baked and slightly cooled, top marshmallows with a drizzle of chocolate glaze. Add walnuts, then add a second layer of glaze (as shown below).
Rocky Road Cookies
A rich and chewy chocolate cookie is topped with marshmallows, walnuts and a chocolate glaze.
Yield: 40-50 small cookies
For the cookies-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
(apx.) 1 cup chopped walnuts
(apx.) 2 cups mini marshmallows
For the icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Toast the walnuts
Preheat oven to 325*F. Chop nuts, then spread onto a baking sheet and bake 5-7 minutes until hot and fragrant. Remove from oven and set aside to cool.
Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4.) Add the cooled chocolate mixture and blend until just combined.
5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 10 minutes.
7.) When the cookies have baked, remove from oven and press 3-4 mini marshmallows into each cookie (as pictured above).
Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top. Do only 5-6 cookies at a time so the icing does not set up before adding the nuts.
9.) Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.
10.) Allow icing to set up about 30 minutes before serving.
Recipe source - Cookie base adapted from Rachael Ray, final cookies by Glorious Treats
Now who wants a cookie? =)
Delightfully cute, sweet and flavorful… these Mini Lemon Pound Cake Muffins are a perfect treat with tea, or as a snack anytime!
So… it’s entirely possibly I’m an old lady. Let’s examine the evidence… I like to craft, I recently drove 10 hours to go to a quilt show, and I love tea parties!
Then of course there’s my love for baking… but I don’t think that’s news to you!
To be fair, I have mentioned my love for tea parties before.
There is just something so special about planning a luxurious amount of time to sit and enjoy tea and beautiful food
I’m always looking for recipes that would be nice with a tea party menu and these Lemon Pound Cake Muffins are just perfect! Of course, these cute little muffins would be great for a (wedding or baby) shower menu, a nice brunch, or a little treat anytime!
I was inspired to create a recipe perfect for a tea party when I was recently was introduced to Tate+Lyle® Fair Trade Certified Sugars.
Tate+Lyle® is a trusted British brand, now available in the U.S., that has graced Britain’s finest tables for over 130 years!
Tate+Lyle® Sugars are Fair Trade Certified, so your purchase means fair prices and opportunities for small scale sugar cane farmers to invest in their communities for a sustainable future. Learn more about how Fairtrade makes a difference here.
Lemon Pound Cake Muffins
These sweet little lemon muffins are moist and flavorful. Delicious with or without poppy seeds.
Yield: 24 mini muffins, or 12 standard sized muffins
1 3/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds (optional)
1/2 cup unsalted butter, softened
1 cup Tate+Lyle® Organic Pure Cane Sugar
1/2 cup sour cream (any fat content)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon (about 1 teaspoon)
1 cup powdered sugar
2 Tablespoons fresh lemon juice
Preheat oven to 375*F.
Line a muffin pan with paper liners, or spray lightly with cooking spray. I used a silicone mini muffin pan and did not need to use cooking spray or liners.
In a large bowl, combine flour, baking soda and salt, then set aside.
In the bowl of an electric mixer, beat butter until smooth. Add sugar, then continue to beat until light and fluffy (1-2 minutes).
Add eggs (one at a time), then sour cream, vanilla extract, lemon extract and lemon zest. Blend until well combined.
Slowly pour in the bowl of flour and blend just until fully incorporated.
Scoop batter (using a cookie scoop if available) into prepared pan.
Bake mini muffins 12-14 minutes. Bake full sized muffins 18-20 minutes.
Remove muffins from pan (after a few minutes) and finish cooling on a wire rack.
Combine powdered sugar and lemon juice to create a glaze, then dip the tops of the muffins in the glaze. Allow glaze to set (10 minutes or so).
I used Tate+Lyle® sugar as listed, but feel free to use your choice of granulated sugar.
For more inspiring recipes and special offers from Tate+Lyle® Sugars, like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart. Watch for new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming in Fall 2014 for brightening up coffee and tea time!
BlogHer is sponsoring a giveaway for a $100 Walmart gift card… perfect for stocking up on Tate+Lyle® sugars, and anything else you like!
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One of my favorite things about summer is… ice cream!!
Granted, I’m perfectly happy eating ice cream all year long, but it seems extra special in summer!
I know everyone in my house gets pretty excited if they see me setting out some fun ice cream toppings!
And Summer is the perfect time to host a simple ice cream party. It’s really about the easiest party ever, and everyone loves it! All you need is some ice cream, a fun assortment of toppings and let everyone make their own creation! Make it a Sundae Fundae! =)
Some of our favorite toppings are… fresh strawberries, sliced banana, gummy bears, mini chocolate chips, toasted coconut, and sprinkles!
Then of course you need some caramel, hot fudge, and magic shell!
Smucker’s recently launched a new line of quality toppings called Simple Delight.
These new Simple Delight toppings contain no added preservatives, artificial flavors, or high fructose corn syrup, so you can feel good about your indulgence! So far I’ve tried the Salted Caramel and the Hot Fudge and they are both utterly delicious!
Here are my family’s delicious sundae creations…
Caramel Coma – Vanilla Ice Cream, chopped Twix candy and Smucker’s Salted Caramel Sauce.
Chocolate Covered Strawberry- Vanilla Ice Cream, fresh strawberries and Smucker’s Hot Fudge.
Child’s Delight- Vanilla Ice Cream, gummy bears, sprinkles and Smucker’s Rainbow Sherbet Magic Shell.
Would you like to have a #SundaeFundae and try all of Smucker’s new toppings?
Smucker’s is sponsoring an awesome giveaway to help you host the best ice cream party ever!
One winner will receive…
A $50.00 Visa Gift Card
Scallop Edge Hanging Chalkboard
West Elm Outdoor Metal Serving Tray
Branded Ice Cream Toppings Bowls + Scoops
All seven NEW Smucker’s toppings flavors including:
- Smucker’s® Simple Delight Salted Caramel Topping
- Smucker’s® Simple Delight Chocolate Coconut Flavored Topping
- Smucker’s® Simple Delight Dark Chocolate Topping
- Smucker’s® Simple Delight Hot Fudge Topping
- Smucker’s® Magic Shell® Chocolate Pretzel Flavored Topping
- Smucker’s® Magic Shell® Rainbow Sherbet Flavored Topping
- Smucker’s® Microwavable Hot Dark Chocolate Topping
To enter (Giveaway Closed) to win this fun prize pack, simply leave a comment below telling me your favorite ice cream topping(s).
For a second entry, follow @GloriousTreats on Twitter and tweet “I want to have a #SundaeFundae with @Smuckers and @GloriousTreats” Leave a second comment below with the URL of your tweet.
Details – Giveaway open to U.S residents only. Giveaway closes Wednesday, Aug 13th, 2014 at 9pm Pacific. Maximum two entries per person. Winner will be chosen using random.org. Giveaway sponsored by Smucker’s. I have received products and/or payment to host the giveaway. I only share products on this site that I use and love.
In addition, if you head over to the Smucker’s site you can enter their #SundaeFundae promotion for a chance to win $5,000 toward a summer vacation!
************************************** Giveaway Closed **************************************
Winner – Comment #40, Sue
Love brownies? Love mint chip ice cream? You are going to really love these Mint Chip Brownie Ice Cream Squares!
Of course when you layer brownies, ice cream, chocolate fudge and whipped cream… there is really no way it’s going to be bad! =)
I think I can safely say I often make tasty things… but this is seriously the best thing I’ve made all summer!
Not only is this frozen pie delicious, this dessert is quite easy to make, can be made up to a couple days in advance, and both kids and adults LOVE it!
My mom used to make ice cream ”cakes” in the summer and I’d almost forgotten how much I love this kind of dessert!
Certainly the combinations are almost limitless… in fact, don’t be surprised if I make another one or two before summer is over!
Mint Chip Brownie Ice Cream Squares
Mint chip ice cream is layered on fudge brownies, then topped with a layer of chocolate, whipped cream and mini chocolate chips... this is the PERFECT summer dessert!
Yield: 1- 9"x13" pan (12-16 servings)
Choose a boxed mix designed for a 9"x9" pan. I used Ghirardelli Fudge Brownies.
Ice Cream Layer-
1 carton (1.5 quarts) Mint Chip Ice Cream
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
-OR- use good quality hot fudge sauce (1 to 1 1/2 cups)
Whipped Cream Layer-
Use 1- 8oz tub of Whipped Topping (Cool Whip)
-OR- 1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
Chopped Andes Mints, mini chocolate chips, chocolate pearls, etc.
Line a 9"x13" pan with parchment paper.
Prepare brownies according to package, then spread batter into pan.
Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
Ice Cream Layer-
Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.
Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.
Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.
Set aside and allow to cool to about room temperature.
Once cool, pour the chocolate over the ice cream layer, and spread evenly.
-OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.
Return pan to freezer.
Whipped Cream Layer-
Thaw 1 small tub of Cool Whip at room temperature until spreadable,
-OR- whip heavy cream, sugar and vanilla together in an electric mixer.
Spread whipped topping over chilled chocolate layer.
Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand... a few chopped Andes Mints, mini chocolate chips and chocolate pearls.
Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.
The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.
Recipe Source - Glorious Treats
Although the recipe will be made in a 9"x13" pan, I recommend using a boxed brownie mix (or brownie recipe) designed for a 9"x9" pan so the brownie layer is nice and thin.
Of course feel free to make the brownie layer using a from-scratch recipe if you like.
As much as I love real whipped cream, I usually use Cool Whip (or similar) for this dessert. The smooth texture works well with frozen desserts. If you are not a big fan of Cool Whip, I often use whipped topping from called Tru Whip that I have found at Whole Foods.
This recipe for Mint Chip Brownie Ice Cream Squares is kind-of the summer cousin to one of my favorite recipes, Fudge Mint Brownies.
Love cool summer treats? Be sure to follow along on Pinterest where I’ve been pinning lots of yummy Frozen Treats.
This Chocolate Fudge Cake recipe might need the sub-title “for chocolate lovers only”. This cake is rich, dense, sweet and oh so chocolaty!!
One glance at the recipe and you’ll see the first clue… yes, the recipe does call for one full can of Hershey’s syrup! =)
But before we get to the recipe, this cake has a story…
When I was 11 years old my mom paid $2 at a homeschool conference for the name and address of a pen-pal for me… another 11 year old girl. I lived (and still live) in California and my new pen-pal, Sala, lived in North Carolina. I wrote the first letter. On the front of the envelope I drew a bear, along with the words “Let’s be friends”. A short while later I received my first letter from Sala, and on the front of the envelope she drew two bears and the text, “I’d like to be friends”.
From those first letters in 1989 we continue to write back and forth, often several times a week. Our letters were sent in envelopes that were mini works of art… covered with drawings and stickers! I’m surprised the post office could find the addresses around all of the color!
My mom also began communicating with Sala’s mom from time to time, and for my 13th birthday it was planned that my mom and I would fly to North Carolina and stay with Sala and her family for 2 weeks. It was my first flight, and I was so excited to meet my friend!!
My 13th birthday was going to be celebrated in North Carolina, and Sala’s mom, Affie, asked what kind of cake I would like. My answer was (and will always be) “chocolate”. The morning of my 13th birthday I was presented with this delicious Chocolate Fudge Cake, a cake that would from then on be called “North Carolina Chocolate Cake” in our house!
As the years passed, hundreds of more letters were exchanged between Sala and I. Six years after my visit to North Carolina, Sala flew out to California to be a part of my wedding. Another several years (and more letters) passed and I flew across the country to attend her wedding. We are now both mother’s to two sweet girls. In fact it didn’t occur to me until just this moment, but my oldest daughter is nearly 11… the same age I was when Sala and I first became friends!
We still live on opposite sides of the country, and we don’t write letters as often as we did as children, but Sala and her family will always hold a very special place in my heart.
This rich and delicious cake is the recipe we turn to when only CHOCOLATE will do! The texture is more dense than a traditional cake… it’s somewhere between a cake, brownie and fudge.
Chocolate Fudge Cake
This rich, dense cake is sure to satisfy any chocolate craving!
Yield: 1- 9"x13" pan, about 16 servings
1/2 cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
1-1/2 cups (one 16oz can) Hershey's chocolate syrup
1/4 teaspoon salt (omit if using salted butter)
1 cup flour
1 cup sugar
1/2 cup (1 stick) butter
1/3 cup milk
1/2 cup chocolate chips
In a large saucepan heat the butter and sugar until melted and well combined.
Remove pan from heat and add vanilla and chocolate syrup.
Add eggs and beat well (with a spoon or whisk).
Add salt and flour and stir until fully combined.
Pour batter into a greased 9"x13" pan.
Bake in a preheated 350*F oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
As the cake cools a bit, make the frosting.
In a saucepan, heat the butter, sugar and milk until it comes to a boil (stirring as needed).
Remove pan from heat and add chocolate chips. Do not stir for a minute or so and the chocolate chips will melt on their own. After a minute or two, stir to fully combine all ingredients.
Pour icing over the (still warm) cake, using an offset spatula to spread as needed.
Allow cake and icing to cool fully before cutting.
Recipe Source - Affie Ray, 1991 (made for my 13th birthday)
Note- From everything I've read, Hershey's syrup is the same in a can or in a plastic bottle. If you can not find a can, feel free to use syrup from a bottle. Also, yes, 16 fluid ounces is 2 cups, not 1-1/2 cups as listed in the recipe. For some reason the 16oz measurement on the can of syrup is weight, not fluid ounces.
Share this cake with the chocolate lovers in your life!