S’mores Bars

Occasionally I take a treat to the office and people go completely wild. Such was the case with these s’mores bars, which I’ve made twice already this summer and people still ask me to make again. Fear not, coworkers. There will always be more s’mores bars, regardless of the time of year.

These treats are essentially a chocolate chip cookie dough made with crushed graham crackers. A layer of marshmallows, which melts and leaves a delicious flavor and wonderful chewy texture, goes in between two layers of cookie dough. One caveat: the dough is quite thick and rather difficult to spread, but I developed an effective (if not slightly odd) technique for creating the layers.

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups graham cracker crumbs (from about 12 full sheets of crackers, see tips below)
  • 1 cup butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips
  • 2 1/4 cups miniature marshmallows

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with parchment paper.

In a medium bowl, combine flour, baking soda, and salt; set aside.

To make graham cracker crumbs, break full sheets apart and place in a zip-top bag. Use a mallet, rolling pin, or the back of a spoon to finely crush into crumbs. It takes about 10-12 full sheets of crackers to make 1 1/2 cups; start with 10 and add more if you need to.

In a mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and beat to combine. Gradually add the flour mixture, beating on low to just combine. Stir in graham cracker crumbs, then chocolate chips.

Divide the dough in half; it will be difficult to spread in the pan because it’s so thick, and there’s not a ton of dough.  I took handfuls of dough and flattened them between my palms to create large cookie-sized portions, then placed them in the tin to cover the bottom and spread the dough gently with my fingers to connect the pieces together. Top with miniature marshmallows and repeat the process to cover the marshmallows as completely as you can. It’s okay if a few marshmallows poke through.

Bake for 25-30 minutes, until the edges are golden brown and the center is still set up still soft. Remove from oven and cool in the pan about 15 minutes, then lift out using the parchment paper and cool completely on a wire rack before cutting into squares. Makes 24.

Shark Cookies

Last week was Shark Week, an annual event on the Discovery Channel that aims to educate people about these often-feared aquatic creatures. As I’ve posted before, I actually love sharks, even if Jaws and great whites in general scare the living daylights out of me. But whenever I visit an aquarium, the sharks are always my favorite creatures, gliding serenely through the tanks. I aspire for the level of serenity I imagine them to have.

Anyway…these treats are an easy bake as standard sugar cookie cut-outs, but boy, do they take a while to decorate. They’re also massive; I didn’t chill my dough long enough before baking them and they spread immensely in the oven, but they were delicious nonetheless.

For the cookies

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons vanilla extract

For the icing

  • 6 tablespoons shortening
  • dash of salt
  • 2 egg whites
  • 4-5 cups powdered sugar
  • 2-3 teaspoons vanilla extract
  • 1 – 2 teaspoons water, if necessary*
  • Blue food coloring
  • Miniature chocolate chips, for eyes

*Sometimes your egg whites will be larger than others, so you may not need the extra liquid for the frosting. You can always add a few teaspoons of water if you need to, but do so sparingly – once you add it, you can’t take it back out! 

Preparation

Stir together flour, baking powder, and salt in a medium bowl; set aside.

Cream together butter and sugar until fluffy. Add egg and beat well. Add vanilla and about half the flour mixture, beating until combined; beat in remaining flour. If your dough is still crumbly, add 1-2 teaspoons of water.

Divide dough in half and knead each just slightly.  Form each half into a disc and place on plastic wrap; cover with another piece of plastic wrap and roll out to flatten into about 1/4 inch thickness. This helps later on, so you don’t have to work your dough as much when rolling and re-rolling after cutting, making your cookies more tender. Refrigerate until just barely firm, about 20-30 minutes. If you refrigerate overnight, let your dough stand at room temperature for about 15 minutes before you roll it out.

Preheat oven to 375 degrees. Line several baking sheets with parchment paper. Remove dough from fridge and roll to about 1/8 inch thickness. Cut into shapes and place on baking sheets, leaving room for the cookies to spread; I baked 6 sharks on each sheet.

Bake for 8-10 minutes, until just golden at the edges.  Cool on a wire rack completely before frosting.

To make the frosting, combine shortening, egg whites, salt, and one cup powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for 1 minute. Add remaining powdered sugar, one cup at a time, beating for about 1 minute each time – you can add as much as 5 whole cups of powdered sugar but may need a little extra extract or water to keep the consistency as easily spreadable. Add extracts and beat; if your frosting is too thick, add 1-2 teaspoons of water. You want a smooth consistency that’s easy to pipe.

Reserve about 1/3 cup of white frosting; tint the remainder light blue (or if you want to make grey, use a few drops of black food coloring). Using a small offset spatula, frost the bellies of the sharks white, then frost the remainder of the body and bottom fin with blue. Add a mini chocolate chip eye; allow frosting to set before storing cookies between sheets of waxed paper at room temperature. Makes about 36.

Almond Bundt Cake

The latest adaptation of my amazing poppy seed cake comes in a simple almond version, but it’s incredibly delicious. I’ve made this recipe in so many flavors, but neglected almond (one of my faves) until now, and it turned out very well.

The next time I make this, I plan to pair it with a fudgy chocolate icing like on this vanilla version; I feel like that would make a great flavor combination, because chocolate and almond are good flavor friends. Stay tuned!

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 1 teaspoon butter extract
For the icing
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 2-3 tablespoons water

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, and extracts. Stir in flour in three batches, mixing to combine completely.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, almond extract, and 1 tablespoon water; add enough additional water to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for at least a few days.

Oatmeal Fudge Bars

Okay so I don’t know whose idea it was to put a layer of fudge filling between two layers of oatmeal cookie dough and bake it but whoever they are, they deserve a Nobel prize. Not that they give Nobel prizes for baking. But maybe they should.

These treats were so popular at the office that I baked a second batch this weekend to take them in for everyone who stopped me in the hallway and said “I heard those oatmeal fudge bars were delicious and I didn’t get one because they were already gone.”  There are many recipes for treats like this online, but mine came from Food Lovin Family and I just added some more vanilla, per usual. I’m also curious about whether adding cinnamon to the cookie dough would enhance the flavor, so I may try that next time.

Ingredients

For the cookie dough

  • 1 cup butter, at room temperature
  • 2 cups light brown sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups old-fashioned, rolled oats

For the fudge layer

  • 12 ounces semi-sweet chocolate chips (1 normal-sized bag)
  • 14 ounce can sweetened condensed milk
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with parchment paper, extending the paper over the sides; this makes it easier to lift the bars out. I clip the edges of my parchment to the baking tin with binder clips while I’m assembling to make it easier for the parchment to stay in place while spreading the dough and filling, then I remove the clips before the tin goes in the oven.

Make the oatmeal cookie dough: Cream together butter and brown sugar until light and fluffy. Add eggs and vanilla and beat to combine. Beat in flour, baking soda, and salt to combine, then stir in oats.

Take 2/3 of the cookie dough and press it into your baking tin, then make your fudge filling by placing your chocolate chips, sweetened condensed milk, melted butter, vanilla extract, and salt in a saucepan over low heat. Stir frequently until melted and smooth, then pour over the unbaked cookie dough and spread to cover evenly.

Take your remaining cookie dough in small portions and flatten them out as best you can between your hands, then place them over the fudge layer to cover it; the original recipe called for just dropping spoonfuls of dough onto the fudge, but I wanted a more even top layer. Cover the fudge as best you can; it’s okay if there are some gaps.

Bake for 25-30 minutes, until the top is golden brown. Remove from oven and cool completely in the tin; lift out the parchment and cut the bars into squares. Makes 24.

Creamsicle Cupcakes

These are some of the most popular cupcakes I’ve ever baked. Seriously, people raved not just about the flavor (which can transport you back to your childhood summers in one bite) but the texture as well. I say a good recipe goes a very long way, and this is based on one I found at Sally’s Baking and have adapted into multiple different flavor combinations – but this might be the best one yet.

If you don’t have fiori di Sicilia, that’s okay – you can use orange extract for a similar flavor. But I highly recommend visiting King Arthur Baking to buy some – it goes a long way in the flavor department and lasts a while because you only need a few drops, or at most about 1/8 of a teaspoon, at a time. Also, I prefer Cara Cara oranges for most baking, but you can use regular navel oranges if they’re not available.

Ingredients

For the cupcakes

  • 1 2/3 cups flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 1 egg, at room temperature
  • 1/4 cup vanilla yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • Zest of 1 medium Cara Cara orange
  • Scant 1/8 teaspoon fiori di Sicilia (sub in 1/2 teaspoon orange extract if necessary)

For the frosting

  • 12 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Scant 1/8 teaspoon fiori di Sicilia (sub in 1/2 teaspoon orange extract if necessary)
  • 2-3 teaspoons orange juice
  • 2-3 drops yellow and red food coloring for orange tint

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; my batch made 17 cupcakes.

In a large bowl, combine flour, baking powder, baking soda, and salt; set aside. In a microwave-safe bowl, melt butter, then add sugar and stir to combine; mixture will be grainy. Refrigerate for 1 minute, then remove and add egg, yogurt, milk, vanilla extract, orange zest, and fiori di Sicilia. Stir into the flour mixture until no lumps remain.

Using a 2-inch cookie scoop, scoop batter into tins and fill about 2/3 to 3/4 full. Bake for 20-24 minutes, until a cake tester comes out clean. Remove from oven and place cupcakes on wire racks to cool completely.

To make frosting, beat butter and powdered sugar on low speed until the sugar is fully incorporated into the butter. Add vanilla extract, fiori di Sicilia, and orange juice and beat to combine completely. Add yellow and red food coloring one drop at a time, mixing to reach your desired tint. Fit a large piping bag with a large star tip (I use the Wilton M1) and pipe swirls of frosting onto cupcakes. Store in an airtight container at room temperature for 2-3 days.

Copycat Hostess Chocolate Cupcakes

As far as snack cakes go, Hostess is pretty much the top of the line. No offense to Little Debbie, which was my grandma Zella’s favorite (and she’s the one who taught me to bake), or to Tastykake, which I never went for much. But Hostess has my heart forever because of these cupcakes. If you’ve never had one, you’re missing out on one of life’s greatest treats. And seriously, were you raised by wolves? Who’s never had a Hostess cupcake?

Anyway…these cupcakes are a combination of my standard chocolate cupcake recipe, filled with a vanilla cream filling and topped with a delicious fudge icing; I even piped the little loops on the tops with vanilla buttercream. You’ll have some frosting left over, as well as cupcake cores, so you can make yourself a little trifle if you like – just add some pudding and you’ll be in business.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 3 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 3 tablespoons vegetable oil
  • 1 cup water

For the filling

  • 4 tablespoons butter, softened
  • 1/4 cup shortening
  • 1 3/4 cups powdered sugar
  • 1/2 tablespoon vanilla extract

For the fudge frosting

  • 4 tablespoons melted butter
  • Scant 1/4 cup milk
  • 3 cups powered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract

For the vanilla buttercream loop decoration

  • 2 tablespoons butter, at room temperature
  • 1/2 cup plus 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; my recipe made 16 cupcakes.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.

Place vinegar, vanilla, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.

Using a 1/4 cup measure, fill cupcake wells about half full. Bake for 18-22 minutes, until a cake tester comes out clean. Cool in pan for a few minutes, then remove from pan and cool completely on wire racks. Cool completely before filling and frosting.

While cupcakes are cooling, make your filling. Beat together butter and shortening, then add powdered sugar in small batches, beating until combined.  Once all sugar is incorporated, beat on medium speed for two minutes. Add vanilla and beat to combine. Place in a piping bag fitted with a 1/4 inch plain tip.

Core your cupcakes: You can do this either with a cupcake corer, or with a paring knife, which is what I do because I’m not into single-use kitchen utensils (no judgement, I just don’t have the room). To use the knife method, cut into the center of each cupcake at a 45-degree angle, about 1/8 to 1/4 inch in from the edge, all the way around. Remove the core and cut away all but the top 1/4 inch, leaving a small disc of cake. Reserve the scraps for a little trifle or other treat. Fill the cupcakes, leaving just a bit of room at the top. Place the cake disc back on top to cover the filling.

To make the fudge frosting, sift together powdered sugar and cocoa powder – this will keep little bits of cocoa from clumping together in your frosting. Add melted butter, milk, and vanilla extract and stir until smooth; you can add additional milk, about 1 tablespoon at a time, for a more spreadable consistency. You’ll have some frosting left over from this recipe, which is great for spreading on graham crackers or mixing with your cored cupcake scraps in a trifle, as I mentioned above. Spread on the cupcakes to make as smooth a surface as you can.

To make the vanilla buttercream for the loop decoration, beat butter on medium speed, until light and fluffy. Add powdered sugar, then beat on low speed until all of the sugar is incorporated into the butter; this will take a few minutes, and you’ll need to scrape the bowl a few times to get all of the sugar to incorporate properly, since you’re working with such a small batch. Once sugar is incorporated, beat on medium speed for 2-3 minutes. Add vanilla extract, and milk, then beat for another 1-2 minutes. Place in a piping bag with a 1/8 inch plain tip and pipe loops onto each cupcake. You’ll have some vanilla buttercream left over too.

Store in an airtight container at room temperature for 1-2 days; these cupcakes are super moist and can get sticky after a day or so. Makes 16.

Orange Pound Cake

This pound cake recipe is my go-to Bundt recipe. I’ve made it as a poppy seed cake (the original, which I found at Taste of Home and apparently won grand champion at the North Dakota state fair, not that I’m surprised), a lemon cake, a lemon poppy seed cake (which somehow I managed not to blog…stay tuned), a creamsicle cake, a vanilla cake with fudge icing, and this, an orange cake, for this year’s Mother’s Day. I’m a wee bit behind on the blog posts.

Anyway, I use cara cara oranges when I bake, which are sweeter, but you can use regular navel oranges if that’s all you can find. And while I think you can find orange extract in most grocery stores, mine comes from Penzeys in Pittsburgh’s Strip District. Also, don’t skip the butter extract in this recipe; it adds amazing flavor to the cake.

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1/2 teaspoon butter extract
  • zest of 2 medium oranges

For the icing

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons orange juice

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In a large, 4-cup glass measuring cup, whisk together eggs, milk, vegetable oil, vanilla extract, orange extract, and orange zest. Stir wet ingredients into dry ingredients to completely combine.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, and 2 tablespoons orange juice; add enough additional juice to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for a very long time.

Coconut Cream Pie

Few foods are as polarizing as coconut. People love it, people hate it. Toasted is fine, raw is not. The question of do you like Samoas during Girl Scout Cookie season can start riots. Well, maybe not riots. But people have very strong opinions about these things.

I love coconut, but only under certain circumstances: if it’s toasted and sprinkled onto something, or baked into a treat like in seven-layer bars or Samoas, or just coconut flavored…these are all acceptable things to me. I definitely sampled the custard portion of this coconut cream pie before I stirred in the raw coconut, and it tasted absolutely delicious. Maybe someday I’ll make this without the raw coconut in the filling and see what happens – for now, credit for this recipe goes mostly to Sally’s Baking, one of my favorite recipe sources – but I consulted several different sites for ingredient lists and preparation processes before going with the one below.

Ingredients

For the crust

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter, chilled and cut into cubes
  • 1/3 cup vegetable shortening, chilled and cut into cubes
  • 1/4 cup ice cold water

For the filling

  • 4 egg yolks
  • 1/4 cup cornstarch
  • 14-ounce can full-fat coconut milk (find this in the Asian or Latin American aisle at the grocery store)
  • 1 cup half-and-half
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)

For the topping and garnish

  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 3/4 teaspoon vanilla extract
  • About 4 tablespoons sweetened shredded coconut, toasted*

Preparation

Make your crust: You can do this a day before, as it needs plenty of time to chill. In a large bowl, whisk flour and salt together. Using a pastry cutter, cut in butter and shortening until the mixture looks like coarse crumbs – this means pea-sized pieces, but it doesn’t have to be totally uniform.

Measure out 1/4 cup of water and add ice; stir, then pour out 1/4 cup to use in your dough. Drizzle into flour mixture 1 tablespoon at a time, stirring with a spatula after each addition. Stop adding water when the dough starts to form large clumps. Transfer to a floured work surface and flour your hands, then fold the dough into itself to fully incorporate the butter and shortening into the dry mixture. Be gentle – pastry doesn’t like to be handled too much or it gets tough. Flatten into a disc, cover in plastic wrap, and chill for at least 2 hours.

Once your dough is chilled, it’s time to blind bake the crust. Lightly flour your work surface and roll out your pie dough to a circle about 12 inches wide; this will fit into a 9-inch pie dish. Gently transfer to the pie dish and flute or crimp your edges; chill for 30 minutes.

While your dough is chilling, preheat your oven to 375 degrees. Line the chilled crust with parchment paper and fill with pie weights or dried beans (I’ve been blind-baking crusts with dried beans forever). Bake for 15-16 minutes, until edges are set and starting to brown. Remove the weights/beans and parchment and continue baking for another 14-15 minutes, until bottom is golden brown. My crust shrank a bit during this phase, but it was still perfectly fine. Remove from oven and allow to cool completely before making the filling.

Make your filling: In a large glass measuring cup (like the 4-cup variety), whisk egg yolks and cornstarch; set aside. In a medium saucepan, combine coconut milk, half-and-half, sugar, and salt. Cook over medium heat, whisking regularly, and bring to a boil. Boil for 2 minutes, then reduce the temperature to medium-low heat.

Remove about 1/2 cup of the mixture and, pouring a slow, steady stream, whisk into the egg yolk/cornstarch mixture to temper the eggs – keep your whisk moving so they don’t scramble. Pour this mixture back into the pot (again, slowly and steadily), whisking constantly to combine. The mixture will thicken immediately; keep whisking and cooking for another 90 seconds. Remove from heat and stir in coconut, butter, vanilla extract, and coconut extract; pour into cooled pie crust. Cover the surface of the filling with plastic wrap and refrigerate until set, at least 3 hours or overnight.

*Now is a great time to toast your coconut for the garnish! Place about 4 tablespoons of sweetened shredded coconut into a shallow frying pan over medium-low heat. Stir consistently, keeping a very close eye, until the coconut turns golden brown. Keep your coconut moving so it doesn’t burn! You can also do this in a 350-degree oven, stirring every few minutes. Remove from pan and allow to cool completely.

Once the pie is set, make your whipped cream and garnish. Place heavy cream, powdered sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Whisk on low, then medium speed, until medium peaks for – this takes about 3-4 minutes. Transfer whipped cream to a piping bag fitted with a large star tip.

Remove pie from the fridge and remove the plastic wrap; pipe stars all over the pie surface to fully cover it, then sprinkle with toasted coconut. Keep the pie in the refrigerator until you’re ready to serve it; makes about 8 servings.

Cadbury Mini Egg Brownies

There are so many chocolate brands available in the United States. Hershey (my favorite), Cadbury, Ghirardelli, Nestle, Lindt…the list goes on. Pittsburgh has its own chocolate maker, Sarris, whose shop is a Willy Wonka-style paradise complete with an ice cream parlor.

Cadbury’s mini eggs are solid chocolate, covered in a crunchy candy shell, and they’re an Easter delicacy. I found this recipe at Savor the Spoonful, and added more vanilla, as I do to nearly every recipe I bake. The end result is an ultra-chocolate treat; my mom, who is retired but still substitute teaches and sometimes works at the aftercare program at The Ellis School (my alma mater and where she taught and served as director of athletics for many years), told me that she “didn’t even get past the library” with these last week. High praise, indeed.

Ingredients

  • 1 cup butter, melted
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 9-ounce bag Cadbury Mini Eggs, divided (1 cup crushed, remainder whole)

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 or 9 x 9 pan with parchment paper, allowing the paper to hang over the sides, and spray with nonstick spray.

Divide your eggs; take 1 cup and crush them using a meat mallet or rolling pin; leave the rest whole. You don’t have to crush the eggs completely; you want a mixture of small bits and larger chunks.

In a large bowl, whisk together melted butter, eggs, and vanilla extract. Add sugars and stir until combined, then stir in flour, cocoa powder, and salt until just combined. Stir in crushed Cadbury eggs.

Pour batter into pan and smooth to make an even surface; top with remaining whole Cadbury eggs. Bake for 40-50 minutes, until a cake tester comes out with a few moist crumbs. Remove from oven and cool completely in the pan before serving. Makes 16.

Speckled Egg Cookies

It’s finally spring – though in Pittsburgh, spring can mean 70 degrees or 30 degrees from day to day. Despite this, birds are chirping and trees and flowers are blooming, so even the colder days are more bearable. And the days are getting longer, so I’ll take it.

These speckled egg cookies are a cute springtime treat, and there are a few different options for speckling material. They’re a basic sugar cookie, frosted and dusted with chopped up chocolate chips, but you could easily use Oreo crumbs (and I will the next time I make anything speckled).

Ingredients

For the cookies

  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla

For the frosting and decoration

  • 3 tablespoons shortening
  • dash of salt
  • 1 egg white
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract, optional (you can make this frosting with just vanilla)
  • 1 – 2 teaspoons water, if necessary
  • Blue liquid food coloring*
  • Semi-sweet chocolate chips, very finely chopped so they are almost like dust

*Gel food coloring, even when used in only one drop, yields a very intense color. Liquid food coloring will give you better pastel shades. 

Preparation

Stir together flour, baking powder, and salt in a medium bowl; set aside.

Cream together butter and sugar until fluffy. Add egg and beat well. Add vanilla and about half the flour mixture, beating until combined; beat in remaining flour.

Note: if your dough is too crumbly, you can add just a bit of water or another 1/4 teaspoon of vanilla.

Divide dough in half and knead each just slightly.  Form each half into a disc and place on plastic wrap; cover with another piece of plastic wrap and roll out to flatten into about 1/4 inch thickness. This helps later on, so you don’t have to work your dough as much when rolling and re-rolling after cutting, making your cookies more tender. Refrigerate until just barely firm, about 20-30 minutes. If you refrigerate overnight, let your dough stand at room temperature for about 15 minutes before you roll it out.

Preheat oven to 375 degrees. Line several baking sheets with parchment paper. Remove dough from fridge and roll to about 1/8 inch thickness. Cut into egg shapes and place on baking sheets about 2 inches apart.

Bake for 8-10 minutes, until just golden at the edges.  Cool on a wire rack completely before frosting.

To make the frosting, combine shortening, egg white, salt, and one cup powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for 1 minute. Add remaining powdered sugar, beating for about 1 minute. Add extracts and beat; if your frosting is too thick, add 1-2 teaspoons of water. You want a smooth consistency that’s easy to spread.

Tint your frosting light blue (go easy and use liquid food coloring, as noted above) and frost each cookie. Sprinkle with chocolate chip dust; allow frosting to set before storing between layers of waxed paper in an airtight container. Makes about 3 dozen, depending on the size of your cookie cutter.