Posts Tagged ‘Walnuts’
We were given a basket of goodies from Kraft and asked to come up with our own recipe. How fun, especially when the basket contained two of my favorite ingredients.... chocolate and marshmallows!
I knew instantly I wanted to make cookies. But sometimes it's hard to add marshmallows to cookies because when you bake them, the marshmallows can sort of evaporate.
So we decided to try something different. We froze the mini marshmallows, then placed them inside the cookie dough before baking. And it totally worked! Here's Lainey wrapping the cookie dough around three mini marshmallows.
Also, I added walnuts to the recipe because I like have a nutty crunch to my chocolate cookies, but feel free to leave them out.
CHOCOLATE WALNUT MINI MARSHMALLOW COOKIE RECIPE
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup butter (2 sticks)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 8 oz semi sweet Kraft Baker's Chocolate
- 2 cups walnuts
- 2 cups Kraft Jet Puffed Mini Marshmallows
A few hours before you start, take two cups of mini marshmallows and put them in the freezer. Take out two sticks of butter and let them come to room temperature.
Preheat the oven to 325F.
In a large bowl, mix the flour, baking powder, and salt and set aside.
In a second bowl, add the butter, eggs, brown sugar (firmly packed), granulated sugar, and vanilla. Beat on high for two minutes. Break the chocolate into squares, and melt in a double broiler, or microwave on high for one minute. Add the melted chocolate to the wet ingredients, and mix until completely incorporated.
Mix the dry ingredients into the wet in thirds.
Crumble the walnuts. and fold into the dough. Chill for 30 minutes.
Take the marshmallows out of the freezer. Use about two tablespoons of dough and press three mini marshmallows into the center. Ball the dough up and around, completely covering the marshmallows.
Bake for about 8 minutes, until the cookies are just barely cooked. If you overcook, the marshmallows will melt and dissolve. The cookies will still taste great, but you won't get the nice white chewy marshmallow center.
Makes about 2 dozen.
These are the perfect cookies for me... they are sweet, salty, crunchy, chewy, and best of all, chocolate-y! I don't want to admit how many I ate. :)
These cookies would be an absolute show-stopper at a milk & cookies party! We have this entire collection of milk & cookies free printables on our site to help you decorate! Just download, print out, and have fun!
Sweeten up this spring with easy dessert recipes from Kraft.
“Disclosure: Compensation was provided by Kraft via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.”
CRANBERRY WALNUT COFFEE CAKE
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 stick (1/4 cup) cup melted butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 1/2 teaspoon orange zest (zest from about 1/2 a normal sized orange)
- 2 cups fresh cranberries
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 stick (1/4 cup) butter - room temperature
- 1/2 teaspoon salt
- 1/2 cup walnuts
Preheat the oven to 350 degrees, and get an 8"x8" pan ready by greasing it up with butter.
I start with the topping, so it is ready to sprinkle as soon as the batter is mixed. Mix the flour, granulated and brown sugar, and the salt together. Cut the butter into small chunks, and add it into the mix. You can cut it in with a knife, but I like to just work it with my fingers until it is it crumbly. Then you can add the walnuts (I crush most of them but add a handful of halves) and set aside and start the batter.
Add the dry ingredients (flour, baking powder and salt) to a mixing bowl and whisk together. In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk. Beat with an electric mixer on high for about a minute, or until it is thoroughly mixed.
Add the dry ingredients to the wet ingredients and gently mix with a fork. Over mixing can lead to a tougher cake, so just mix until the batter barely comes together.
Pour half the batter into the cake pan. Add the cranberries to the remaining batter, and pour the rest on top. This helps keep the cranberries from settling on the bottom.
Now use the topping to cover the top.
Bake for 45-50 minutes at 350 degrees, checking periodically with a toothpick (should come out clean).
And look how pretty it is when you cut into it (it's even prettier in person). :)
100 years of holiday traditions you just don’t mess with.
Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.
Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Diamond of California