July 4th Fireworks Painting and Cookies

July 4th Fireworks Painting Activity and Iced Cookies with Roaming Rosie

Happy Fourth of July!

This year, my kids and I did a painting activity and a cookie project that mimicked fireworks.  First, we stamped fireworks with toilet paper rolls, and then we baked some chocolate cookies and iced them in patterns to represent bursts of color.

Both of these things were done on dark backgrounds to make it look like our paint and sugar fireworks were exploding against a nighttime sky.

Even threw in some glitter (edible and not-so-much) for a little extra spark!

Fireworks Painting with Toilet Paper Rolls and Glitter 1

First up:  the painting project.

We reused some toilet paper rolls by transforming them into stamps.

To make the firework-shaped stamps, cut slits around one side of the cardboard roll, making the incisions about a quarter-inch wide (my kids made a few slivers; don’t aim for uniformity here), and then bend back the strips against the palm of your hand to make the pieces stick out.

I put some red, white, and blue (washable) paint into three small paper plates, and we dipped the stamps into the plates and then pressed them into the paper to make our fireworks.

To get a neat effect, overlap your stamps.

Fireworks Painting with Toilet Paper Rolls and Glitter 2

After you’ve covered your paper in fireworks, sprinkle with glitter for a fun sparkly touch!

Allow the paint to dry before shaking off the excess glitter and displaying your art.

Fireworks Chocolate Iced Cookies from Roaming Rosie 1

These cookies were not only fun to make – they were delicious too!

Just like the painting activity, we used the red, white, and blue colors against a dark background (in this case chocolate) to represent the fireworks bursting against a night sky.

We used the recipe that I made for my Chocolate Almond Mummy Cookies, but I made double the batch of icing.

You don’t actually NEED to double the icing – the recipe already makes plenty – but I wanted to make extra, double, totally sure that we’d still have enough icing if my girls ended up squirting most of it onto the counter instead of the cookies.

It turned out, one batch probably would have been more than enough . . . except that one of my containers burst and half of the blue icing spilled out onto a couple of cookies.

But that’s an anomaly.  (Hopefully.)

Fireworks Chocolate Iced Cookies from Roaming Rosie 2

When you make the icing, be sure to stir it well until there are no lumps and it drips easily from the fork or spoon in thin ribbons.

Not watery – just thin.  If it’s too thick or clumpy it will clog your spout.

I used my Wilton Candy Making Decorating Bottles.  Mine are quite old but they usually work fine only sometimes explode.  (But seriously, this is the first time I’ve had a problem.)  I’ve been meaning to pick up some new ones anyway.  They’re pretty easy to clean and my girls just love using them.

But if you don’t have bottles like these, you could just as easily put the icing into three separate plastic baggies and snip off the ends to squeeze out the patterns.

If you’re using the bottles, I poured the white icing into them and then mixed in the food coloring with a wooden skewer, the kind used for making shish kabobs.  You could do the same with the baggies, or, if you’re not lazy like me, you could put the icing into three bowls and add the red and blue food coloring to two of them, and mix them before pouring them into the containers.

I made the icing while the cookies were in the oven.  You could make it much earlier in the day, but the longer it sits, the more likely to thicken and then you’ll have to worry about mixing in more water or stirring it to thin it again.

Fireworks Chocolate Iced Cookies from Roaming Rosie 3

As you can see, we took the easy way out with these “cut out” cookies:  no cookie cutters.  We just sliced them up with a pizza cutter.  Easy Peasy.  Re-roll and slice again.

(If you’re wondering, that’s cocoa powder sprinkled over the counter to keep the dough from sticking, which you can use instead of flour when making chocolate cookies.)

We made the cookies into rectangles or large squares, all slightly different.  Once baked and fully cooled, I spread some waxed paper to catch the drippings and we all drizzled the icing onto the cookies, overlapping the colors, in a bit of a star burst pattern so that they would kind of look like fireworks exploding.

And, before the icing could harden, we added some white sparkling sugar to add a little extra spark to our cookies and to match the glitter on our paintings.

Again, you can find the cookie recipe on my post for Chocolate Almond Mummy Cookies.

Happy Fourth!

Roaming Rosie Signature

Grobswitchy Cake: a BFG Recipe from Roald Dahl

Roald Dahl's The BFG Grobswitchy Cake

We read The BFG by Roald Dahl recently and my kids LOVED it.

It may have been a bit of a trogglehumper to gobblefunk around with some of those propsposterous words – especially at bedtime when my coffee has long worn off – but it was SO worth it!  It was totally whoopsey-splunkers to see my girls burst into fits of laughter worthy of a big friendly giant.

And then, after reading the novel, we took a look at Roald Dahl’s Even More Revolting Recipes (which is a sequel to Roald Dahl’s Revolting Recipes), and decided to make the Grobswitchy Cake featured in the book, with just a few small changes.

We wound up using walnuts, because my oldest daughter loves them, and we traded out the amber crystals they suggested to use as grobswitches for Cake Mate’s Gold Sugar Cupcake Gems. 

Roald Dahl's The BFG Grobswitchy Cake 2

Now, I don’t know exactly what we did wrong, since baking with two kids can be … distracting … but somehow we had too much batter for our little pan.  I put it in the oven like that anyway, but with some foil below it to catch the drippings.

(And – just FYI – dripped cake is actually kinda fabulous.)

It’s a pretty typical coffee cake recipe, but with a really beautiful sentiment, since it references how the BFG mixes up dreams:

“It is a little bit like mixing a cake,”the BFG said. “If you is putting the right amounts of all the different things into it, you is making the cake come out any way you want, sugary, splongy curranty, Christmassy or grobswitchy. It is the same with dreams.”

And to explore the story a little more, I suggest stopping by Roald Dahl’s official website.

Happy Baking!

Roaming Rosie Signature

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

I haven’t made this recipe in a while, and I really don’t know why.

This Spicy Shredded BBQ Chicken is great.  And it’s a Freezer Crock Pot meal, so you store them in the freezer, and then on the day you want to eat it, you just pull the bag out of the freezer and dump it into the crock pot.

A bit of work to shred it, but after that, you’re done!

And there’s leftovers, too.  Can’t beat that!

This recipe makes two bags, but you easily can double or triple it and fill up your freezer.

But remember, it IS spicy.  If you’re looking for a more mild version, go easy on the chili powder and consider using fewer green chilies per bag (the recipe calls for 2 oz) or splitting the 4 oz can between 4 bags instead of 2.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Here’s what I love about this (besides the ease of cooking and the leftovers):  you just dump all the ingredients in a bag.

That’s it.

The prep is literally this:  dump everything in the bag.

Sweeeeeeeet.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Make sure you write your instructions on your freezer bags first, before you fill them.

Then prop up the bags on the counter by folding the edges over themselves to keep it open.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Okay, okay…. there is ONE step before the dumping.

You do have to dice up the onions and garlic.

I use a garlic press and squeeze those babies right in the bag.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

See?

Chicken in the bottom and everything else piled in on top.  You may have to cut one chicken thigh in half if you have an uneven amount in your package.

And I guess you could – theoretically – measure out everything, but when it comes to the tomato sauce and chilies, I just go ahead and dump or scoop what looks like half the can into each bag.  It’s close enough.

After that, the easiest way to mix it up is to massage the bag gently with your fingers for a minute.

Then you’ll want to squeeze out as much air as possible and seal the bag.

Lay each bag flat in the freezer on a tray or large box or anything that will allow it to freeze flat.  Smooth flat any lumpy sections that might be sticking up.

Check after a couple of hours.  Once frozen solid, the bags can be stacked or arranged on a shelf in an upright position.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

When you take the bag out of the freezer, run it under the cold water in the sink for one minute to break up any large chunks – making sure the bag is still sealed and no water gets inside.

Then dump it in the crock pot.  Cover and cook.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

You can flip the chicken over a few times and stir it, if you like.

Or you can just leave it and let it cook.  It doesn’t need stirring.  But I compulsively check on crock pot stuff if I’m home when it’s cooking.  Especially if it smells good.  ;)

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Once it’s cooked, remove the chicken to a bowl or plate and shred it with two forks.

As you work, add the shredded chicken back to the pot.

It should shred easily, and it’s best to have it shredded finely so that the sauce can cling to all the tiny moist pieces, but even if you’re in a super hurry, you can still mush it up pretty quickly.

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Doesn’t that look good?  And it’s not even mixed in yet!

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Stir the shredded chicken back into the sauce and set the crock pot to the “stay warm” setting until you’re ready to serve it.

And there are so many ways to serve it.  I sometimes serve it by itself with rice on the side, or you could put it on the rice.  You can put it on a salad, in a taco, on some nachos, or – like in the photo at the top of the page – in a hamburger bun.

If you put it in a bun, you’ll want to toast the inside of the bun to help hold in all the juicy goodness.  Maybe even top it with a little cole slaw.

From one bag, we made a dinner of sloppy joes (in the hamburger bun I mentioned), and then the next day, I constructed some taquitos with the leftovers, pictured below.  I put a little chicken and a little cheese in a 6-inch tortilla, rolled up 15 of them and put them in a 13-by-9-inch dish with some nonstick spray.  Then I baked them at 375°F for about 20 minutes and we dunked them in a little dish of sour cream to eat.  My kids devoured them.

(Oh… and I turned on the broiler for a minute and walked away.  Don’t do that.  Don’t ever walk away from an active broiler… just sayin’)

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Here’s the recipe:

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Ingredients:

2 to 3 lbs. boneless skinless chicken thighs
1 sweet onion, diced
3 to 4 garlic gloves, diced or pressed
8 oz. can tomato sauce
4 oz. can diced green chilies, drained
1 tablespoon tomato paste
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon sweet or smoked paprika
2 teaspoons dry powdered mustard
1/2 teaspoon sea salt

Label two gallon-sized freezer plastic bags with the instructions:  Shredded Spicy BBQ Chicken.  Cook on low 5-6 hours (or high 3-4 hours).  Remove chicken, shred, return to sauce, stir, serve.

Evenly distribute all of the ingredients between both bags; for example half the chicken (even if you have to cut one thigh in half), 4 oz. of tomato sauce, 1 ½ tablespoons cider vinegar, et cetera, in each.

Gently massage the bag to mix the ingredients and press out as much air as you can before sealing.  Lay the bags flat in the freezer, on a box or tray, and allow to freeze solid.  Then you can stack them or store them upright until ready to use.

When ready to eat, dump the contents of the bag into a crock pot.  You can run the closed plastic bag under cool water in the sink for a few minutes to make it easier to break it up.  Put the lid on the crock pot and cook for 5 to 6 hours on low or 3 to 4 hours on high.

Remove the chicken to a plate or bowl and shred it with two forks.  Allow it to cool first, if you need to.  Return the shredded chicken to the crock pot and stir well.  Serve or put on the “keep warm” setting until ready to eat.

Serving suggestions: over rice, inside hamburger buns, inside tacos or burritos, on a salad, or all by itself.

This recipe makes two bags/dinners.  Each bag serves 6 to 8 people.

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To print the PDF version of the recipe, click here:

Shredded Spicy BBQ Chicken Crock Pot Freezer Meal

Happy Eating!

Roaming Rosie Signature

Cookie Butter Fudge

Cookie Butter Fudge Recipe

So I decided to create a recipe for Cookie Butter Fudge.

And … oh … this is quite possibly both the best and worst thing I have ever done.

This fudge, people, is RIDICULOUS.

If you’ve read my other fudge recipes, you know that I abhor the types of fudge that don’t set and require refrigeration.  So, in that vein, this fudge has no condensed milk, or even marshmallow creme or anything like that.  It’s just good old fashioned homemade fudge.

With cookie butter.

*drools*

If you are here, I’m assuming you’re familiar with cookie butter.  If not, you should seriously consider acquainting yourself immediately.

I used the Trader Joe’s Speculoos Cookie Butter which I often sometimes eat by the spoonful straight from the jar because, you know, it’s awesome. So that’s what I recommend.

But if it’s not available in your area (or you don’t want to order it from Amazon), I’ve seen similar products at Publix (European cookie spread) and Target (Biscoff creamy spread).

Cookie Butter Fudge 3

So, here we go…

Simple ingredients.  Just milk, cream, butter, and sugar for the base, and cookie butter and vanilla for the extra flavor.

Cookie Butter Fudge 4

Dump the first ingredients in the pot and whisk together.

If you’ve forgotten to set out your butter ahead of time, just slice it and throw it in cold.  Bring up the pan to a boil slowly, making sure the butter melts and gets combined.

But once it gets to a boil, do NOT stir it again.  (It will get all grainy and weird.)

Cookie Butter Fudge Recipe

As it comes to a rolling boil, it’s going to expand.  A LOT.

So use a very large pot.

Cookie Butter Fudge Recipe

As it cooks, it will reduce back down.

Cookie Butter Fudge 7

Once it gets to soft ball stage, it will be much thicker with larger bubbles.

This takes about 15 minutes.

Unless I’ve forgotten to leave it at a rolling simmer.  If the temperature is too low, it can take a lot longer than 15 minutes to get to soft ball stage.  Just make sure you get there, or the fudge won’t set.

Cookie Butter Fudge 8

Take it of the heat and quickly stir in the vanilla and cookie butter.

Cookie Butter Fudge 9

You’re going to beat it over a bowl of ice to help it cool down and set.

Stir it well, but as soon as it is thick enough to pull away from the sides and bottom of the pot while you stir it, go ahead and dump it in your prepared pan.

Cookie Butter Fudge 10

You’ll need to let it sit for awhile to finish setting up.

Once it’s hardened (this should take between 30 minutes and an hour), pull it out by the foil.  You can let it sit longer, on a cooling rack, if it feels wobbly and soft.

Then place a large platter over the fudge and use that platter to flip it over:

Cookie Butter Fudge 11

You’ll want it to rest upside down for a bit to make sure the bottom dries out.

Then place a cutting board over it and flip it back to right side up.

Cookie Butter Fudge 12

Cut the fudge with a long sharp knife, wiping the blade on a towel between slices.

Cookie Butter Fudge Recipe

Let the fudge rest for awhile (at least two hours but I’ve left it out as long as overnight) so that it hardens all the way around.

You want it fully set not only so that you can stack the pieces on a plate or in a container, but also for the wonderful texture balance of the sugary, buttery flakiness of the exterior that contrasts with the utter softness of the interior that will melt in your mouth like a liquid drop of cookie joy.

Cookie Butter Fudge Recipe from Roaming Rosie

Cookie Butter Fudge

Ingredients:

1 cup whole milk
1 cup heavy whipping cream
3 cups sugar
1/2 cup (1 stick) butter, softened
1/2 cup Speculoos Cookie Butter
1 teaspoon vanilla extract

Prepare an 8×8-inch baking dish with tin foil and a light coating of butter or cooking spray.

Whisk together the milk, cream, sugar, and butter in a large saucepan.  Bring it to a rolling boil.

Reduce the heat and simmer it without stirring.  This is important:  do NOT stir the mixture!  After 15 minutes, test the temperature with a thermometer.  Once it reaches 235°F or soft ball stage, remove from heat.  Do NOT stop simmering until it reaches this temperature, or it will not set.  This may take more than 15 minutes.  It will be noticeably thicker when it’s done.

Remove from heat and stir in the cookie butter and vanilla extract.

Fill a large bowl with ice and place the saucepan into the bowl on top of the ice.  Stir the fudge over the ice until it is very thick.  Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth.

Place baking dish on a wire rack and allow to set.  This may take a half hour or longer, depending on the temperature and humidity of your home.  Carefully remove the fudge from the dish by pulling out the foil.  Place a large plate over the fudge and flip it over so that the fudge can rest upside down for a few minutes, to let the bottom to dry.  Follow the same procedure to flip it right side up on a cutting board.

Cut into squares or rectangles with a sharp knife, wiping the blade on a towel between slices.  Allow the pieces to sit without touching for at least a 2 hours or overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior.  Then store covered.

Makes about 3 dozen 1-inch pieces.

[Note:  I used Trader Joe’s Speculoos Cookie Butter, but you can substitute any European cookie spread.]

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And to print the free PDF of the recipe, click here:

Cookie Butter Fudge

Happy Baking!

Roaming Rosie Signature

Triple Chocolate Iced Scones

Triple Chocolate Iced Scones Recipe

I recently made some Sweet Honey Scones (they’re awesome btw, you should try them) and I was still in the mood for scones, but also really in the mood for chocolate.

This was my solution.

And a pretty darned great one, if I do say so myself.

These Triple Chocolate Iced Scones are thick and crumbly like a biscuit, but moist too and so very chocolatey.

Triple Chocolate Scones Recipe 2

I’ve been eating these for breakfast and dessert.

I love versatility.  ;)

They’re freshest within the first 2 or 3 days, but that shouldn’t be a problem.  They are SO easy to eat.

Oh, and the “triple” in the name comes from them being chocolate scones with chocolate chips throughout and topped by a decadent chocolate icing.  *drools*

Triple Chocolate Iced Scones Recipe

Getting set up.

Triple Chocolate Scones Recipe 4

After you mix together the dry ingredients, you’ll cut in the cold butter.

Triple Chocolate Scones Recipe 5

Then comes the cream and vanilla (yum!) and the chocolate chips.

Triple Chocolate Scones Recipe 6

Looks good once it all comes together, no?

Knead it gently to pull it together.  Overworking the dough will make it tough.

And sprinkle some cocoa powder instead of flour over your work surface to keep it from sticking.

Triple Chocolate Scones Recipe 7

Shape the dough with your hands into a circle or a square.

A circle will make 8 large wedges.  The squares above come in a count of 16, but as you can see in the photo below, I further cut these squares down by slicing them diagonally to make small triangles.

Which made it easier to eat two or three or four at a time…….

Triple Chocolate Scones Recipe 8

The dough is just slightly sticky enough that you may have to reshape it after cutting, especially if you use a pizza cutter like I did.

But that’s okay.  They reshape easily with your fingers.  Just press the dough where you want it to go.

Triple Chocolate Scones Recipe 9

The icing is optional, technically, but such a nice touch.

Just blend the cocoa powder and powdered sugar and stir in a little vanilla and water until you’ve got smooth ribbons of chocolate easily dripping from your fork in thin ribbons.

Triple Chocolate Scones Recipe 10

The baked scones, pre-icing.

Try not to over bake them or the bottoms will burn.  The bottoms will be a little darker than the rest anyway, but keep an eye on them towards the end.

They’ll be done when they look puffy and solid, and there’s no indent left behind when you touch the top with your finger.

Triple Chocolate Iced Scones Recipe

How wonderful do these things look covered in icing??

Triple Chocolate Scones Recipe 12

Cover your work space with waxed paper or something similar to catch the drips of icing.

To decorate your scones like this, scoop the fork into the icing and then wave it back and forth over the scones to drizzle them generously with the liquid yummy-ness.

Let the icing dry completely before storing.  I usually let things like this sit for at least an hour (or more) to make ultra-certain that the icing is hardened all the way through and won’t get smooshed when I stack them in a container.

Triple Chocolate Iced Scones Recipe

Triple Chocolate Iced Scones

Ingredients:
2 1/4 cup flour
1/4 cup dark brown sugar
1/3 cup cocoa powder
2 ½ teaspoons baking powder
1/4 teaspoon salt
1/2 cup (one stick) cold unsalted butter, sliced
1 teaspoon vanilla
1 cup heavy whipping cream
1/2 cup miniature semi-sweet chocolate chips

Icing:
1 cup powdered sugar
1 tablespoon cocoa powder
1/8 teaspoon vanilla
2 to 3 tablespoons water

Preheat the oven to 400°F (200°C).

Whisk together flour, sugar, cocoa powder, baking powder, and salt.  Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles large crumbs.

Add the cream and vanilla to the dry mixture and stir until just moistened.  Add the chocolate chips.  Knead it gently with your hands to pull it all together.  Do not overmix.

Sprinkle a little cocoa powder over your work surface, and shape the dough with your hands into a circle or square about 8 inches across and one inch high.  Cut the circle into 8 large wedges or cut the square into 16 smaller squares.  If you’d like mini triangles, as shown in the photos, cut the 16 squares in half diagonally to make 32 pieces.  Place them an inch apart on a baking pan lined with parchment paper.

Bake for 12 to 15 minutes or until the dough is set and leaves no indent when you touch the top.  Let rest on pan for two minutes then transfer to a cooling rack.

Make the icing by mixing the powdered sugar and cocoa powder with a fork.  Add the vanilla and 2 tablespoons of water and stir well.  Continue adding water a teaspoon at a time until the icing smoothly drips from the fork in thin ribbons.  Drizzle the icing over the completely cooled scones.

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To print the free PDF of the recipe click here:

Triple Chocolate Scones

Happy Baking!

Roaming Rosie Signature

Sweet Honey Scones

Sweet Honey Scones Recipe from Roaming Rosie

I first made these a few years ago, and I recently changed the recipe a little.

So here are the updated Sweet Honey Scones!

These scones are crumbly yet moist and permeated with a distinct honey flavor.  And boy do I love me some honey.

But why “sweet”?

Not only are these made with honey, but they also have a small amount of sugar in them, which you don’t always find in scones.  Plus, I added in some vanilla, which adds a beautiful aroma and pairs well with the honey.

Sweet Honey Scones Recipe 2

Just a few basic ingredients.

Make sure the butter and cream are cold.

Sweet Honey Scones Recipe 3

Once you cut in the cold butter pieces, you’ll mix together the honey, vanilla, and cream and stir that in.

Stir just until everything is moistened.  You don’t want to over mix the dough or the scones will be heavy.

Sweet Honey Scones Recipe 5

To bring the dough fully together, gently knead it.

I knead it right in the bowl, since all you’re really doing at this point is making sure it comes together.

Sweet Honey Scones Recipe from Roaming Rosie

On a lightly floured surface, press the dough into a square or a circle.

Shape it with your hands by patting it out into the shape you want.  A circle will make rather large wedges, and the square pictured above can be further cut down to make small triangles by cutting each of those squares diagonally.

Oh, and I find a pizza cutter is the easiest way to shape your scones. :)

Sweet Honey Scones Recipe from Roaming Rosie

Spread out your pieces on a parchment paper lined cookie sheet, leaving some space to spread.

Brush the scones with cream and sprinkle generously with raw sugar.

Sweet Honey Scones Recipe from Roaming Rosie

Then bake until set and browned.  The bottoms will get dark much faster than the rest, so keep a close eye towards the end of the baking time.

And, as you can see, some of mine were touching because they were close together on the cookie sheet.  But as long as you gave them some room to spread, they’ll be fine.  Even if they touch a little.

Sweet Honey Scones Recipe from Roaming Rosie

Don’t those look delicious?!

Here’s the recipe, and the printable version below:

Sweet Honey Scones

Ingredients:

2 1/4 cup flour
1/4 cup sugar
2 ½ teaspoons baking powder
1/4 teaspoon salt
1/2 cup (one stick) cold unsalted butter, sliced
1/4 cup honey
1 teaspoon vanilla
1/2 cup + 1 tablespoon heavy whipping cream
3 tablespoons raw or turbinado sugar

Preheat the oven to 400°F (200°C).

Whisk together flour, sugar, baking powder, and salt.

Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles large crumbs.

In a small bowl, mix the honey, vanilla, and the 1/2 cup whipping cream.  Add that to the dry mixture and stir until just moistened.  Then knead it gently with your hands to pull it all together.  Do not overmix.

Sprinkle a little flour over your work surface, and shape the dough with your hands into a circle or square about 8 inches across and one inch high.  Cut the circle into 8 large wedges or cut the square into 16 smaller squares (at this point you could also cut each square diagonally to create 32 triangles), and place the pieces an inch apart on a baking pan lined with parchment paper.

Brush the tops with the reserved heavy cream and sprinkle with the raw sugar.  Bake for 12 to 15 minutes or until the edges are just browned.

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Click here to download the free printable PDF:

Sweet Honey Scones Recipe

Happy Baking!

Roaming Rosie Signature

Triple Chocolate Spice Cookies

Triple Chocolate Spice Cookies

If you like chocolate and you like Spice Cookies, then you’re going to agree with me that these cookies are Uh-MAZING!!

They’re gooey and chocolately and bursting with fragrant flavor!  A total hit with everyone who has tried them.  Well … the ones I was willing to share!  ;)

They’re loosely based off of the Land O’ Lakes Chocolate Chai Latte cookies.  I like how those had a soft chocolate cookie base, are flavored with spices, filled with chunks of chocolate, and iced with a cinnamon glaze.

So I made this recipe to incorporate those elements, but with all the individual ingredients instead of starting with a cake mix.  Cake mixes differ a lot, and I wanted to know exactly what was going into my cookies.  Plus this way the cookies all turn out the same, unlike if you have a different cake mix on hand from the last time.

I played around with the measurements until I found something I loved, including adding more spice into mine.  I picked out spices I liked and measured them out, instead of using using a drink mix like the Chai cookies.

Because, really, I’m far too unorganized to have a specific cake and drink mix on hand whenever I decide to make these.  All of the ingredients I use here are things I usually have in the pantry.  Except if I’ve forgotten to stock up on powdered milk, but that’s shelf stable, so I usually keep that around, too.

(Scroll down for the printable PDF of the recipe.)

Triple Chocolate Spice Cookies

It looks like a lot of ingredients, but once you get everything set up, it’s super simple to whip up a batch.

And you can see that I used milk chocolate for these.  I suppose you could use semi-sweet or dark, but I like the way the softer and gentler milk chocolate chips contrast with the rest of the cookie.

The chips are one part of the “Triple” chocolates for which I named these.  Aside from the cookie itself, there is also chocolate in the icing.  :)

Triple Chocolate Spice Cookies

Would you just LOOK at all that FLAVOR!?

Triple Chocolate Spice Cookies

The dough is coming together…

A little thick, but that makes for soft, puffy cookies!

Triple Chocolate Spice Cookies

Scoop it out onto parchment paper or on a pan like this that releases the cookies easily.

Triple Chocolate Spice Cookies

The just-baked cookies.

See that moisture in the cracks?  Get ready for some moist, fudgy goodness!

Triple Chocolate Spice Cookies

And the icing ingredients.

I made this icing with both cocoa powder and cinnamon for maximum chocolatey-spicy flavor.

Triple Chocolate Spice Cookies

The icing consistency is ready when it easily drips from the fork or spoon in thick ribbons.

Triple Chocolate Spice Cookies

Drizzle the icing over the cooled cookies by dipping the fork back into the icing then waving it back and forth above the cookies.

Wait until the icing hardens completely to eat them.  The slight crunch of the icing makes a wonderful combination with the soft cookies.

Store them covered, and if you’ve waited until the icing is completely cooled (doesn’t smoosh and melt apart when you press it with your finger), then you shouldn’t even need to separate the layers of cookies with paper or anything.  Just throw the ones you didn’t consume immediately into a container.

Triple Chocolate Spice Cookies

Triple Chocolate Spice Cookies

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups sugar
1/2 cup cocoa powder
1/3 cup instant nonfat dry milk powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves

1/2 cup (1 stick) butter
2 large eggs
3 tablespoons milk
2 cups milk chocolate chips

Icing:
2 cups powdered sugar
2 tablespoons cocoa powder
2 teaspoons ground cinnamon
3 to 5 tablespoons water

Preheat the oven to 350°F (180°). Combine the first 11 ingredients in a large bowl with a whisk or fork. Add in the butter, eggs, and milk and blend with a mixer on medium speed until fully combined. Stir in the milk chocolate chips by hand. The dough should hold together but be thick. Scoop rounded teaspoons of dough onto cookie sheets, about two inches apart. Bake for 10 to 12 minutes. The cracks in the cookies will still look moist when they are done. Allow to cool on cookie sheets for two minutes, then transfer to cooling racks and allow to cool completely.

Using a fork, combine the powdered sugar, cocoa powder, and cinnamon in a bowl. Add in 3 tablespoons of water, stirring well until icing is smooth. Add a teaspoon more of water at a time until the icing drips from the fork in thin, unbroken ribbons. Line your workspace with waxed paper beneath the cooled cookies, and use the fork to drizzle the icing over the cookies. Allow icing to harden completely and store cookies covered. Makes four dozen.

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Click here to print the free PDF version of the recipe:

Triple Chocolate Spice Cookies

Happy Baking!

Roaming Rosie Signature

April Showers *Sprinkle Surprise* “Raining” Cupcakes

April Showers Sprinkle Surprise Raining Cupcakes from Roaming Rosie

I know:  it’s a mouthful.

Both the cupcake and the name.  But so much fun!

I love the idea of food with hidden surprises inside, and with spring coming at us full force, I wanted to do something in that vein.

Thus was born the April Showers *Sprinkle Surprise* “Raining” Cupcakes!

April Showers for the fact that it’s now April and raining.  A lot.  The day we made the cupcakes, in fact, was hounded by heavy thunderstorms.  Sprinkle Surprise because of the sprinkles hidden inside.  And Raining because the cupcakes “rain” out sprinkles like raindrops when they’re opened or bit into.

April Showers Sprinkle Surprise Raining Cupcakes from Roaming Rosie

Here are all the supplies I used.  I did use blue sugar crystal sprinkles to top some of the cupcakes, which you can see in one of the photos, just not on all of them.  In the end, I decided I preferred the way it looked without the sprinkles on top – when the icing looked like just a white fluffy cloud on top of the blue “sky” cupcakes.

The sprinkles we used to fill the cupcakes were the Wilton White Sugar Pearls.  You could use just about any kind of sprinkle here, except maybe sugar crystals, but I liked how these represented raindrops so well.  They’re one of the pricier sprinkles, too, but we didn’t use the whole container, so there’s still some left for future projects.

Oh, and to make life much easier, we used store bought cake mix and icing.  I got the Blue Velvet cake mix because it’s in stock around here during springtime, but you could always add blue food coloring to any plain cake mix to achieve the same result.

April Showers Sprinkle Surprise Raining Cupcakes from Roaming Rosie

The steps to create the hidden surprise of the raindrops/sprinkles inside the cupcakes is done after the cupcakes are baked.

Once the cupcakes are fully cooled, scoop out the center with a melon baller, but hang onto that little piece you remove.

Fill the hole in the center with your sprinkles.  Be generous here.  Add as many as will fit, because if you only put a few, then they won’t really “spill” out when you split open or bite into the cupcake.

April Showers Sprinkle Surprise Raining Cupcakes from Roaming Rosie

Take that little piece of cake you’ve removed with the melon baller and pick off some of the fluffy interior of the cake from the flatter top portion of it, to make it more of a smooth and flat piece instead of a ball.

Then put that flat piece back on top of the hole that’s filled with sprinkles.  And put aside (to discard or eat or whatever) those extra fluffy interior pieces that were removed to make room for the sprinkles.

It doesn’t have to fit perfectly – I didn’t exactly keep track of which piece went with which cupcake.  Just put a little piece on top of the sprinkles just to hold them in a little better.

April Showers Sprinkle Surprise Raining Cupcakes from Roaming Rosie

Then top the cupcakes with icing.

I put the icing into a bag with a large round icing tip to make this process quicker and easier.  If you try to spread on the icing with a knife, things could get a little messy because the icing is what holds down the piece that you cut out, trimmed, and replaced on top of the sprinkles.

At this point we added the blue sugar sprinkles to the tops of about half of the cupcakes.  Like I said, this part is up to you.

April Showers Sprinkle Suprise Raining Cupcakes 6

Just make sure to remind people to eat these over a plate, since once you bite into them they will “rain” sprinkles!

Enjoy!

Please share your own baked goodies with me on my Facebook page and follow me on Pinterest for more ideas!

Happy Baking!

Roaming Rosie Signature

Chocolate Covered Marshmallow Pumpkins: Version 2015

Chocolate Covered Marshmallow Pumpkins for Halloween

I really love these little guys.  There just isn’t much of a better bite-size snack around Halloween than these tiny Chocolate Covered Marshmallow Pumpkins.

I’ve made these many times, and this year my girls helped out.  My 5yo made quite a few completely on her own.

It’s a great way to get your kids in the kitchen – the main challenge being getting them not to eat all the marshmallows!

It takes a little bit of time to get all of those tiny marshmallows covered, but it is SO worth it!  Biting into the smooth vanilla-flavored chocolate that surrounds the pillow-like center with that one tiny crunch of the sprinkle “stem” is just utter delight!

Be sure to make a bunch – they’re great to share but will go fast!

Chocolate Covered Marshmallow Pumpkins for Halloween 2

You’re going to need some mini marshmallows, some orange candy melts, and some flower green flower shaped sprinkles, kinda like these or these.  Or, if you can’t find flower shaped sprinkles, you could substitute with regular chocolate sprinkles.

Melt the candy melts according to the package directions, making sure the chocolate is smooth and drips from the fork somewhat easily, but that it’s not very hot.

Meanwhile, separate out the green sprinkles.

Throw a marshmallow in the bowl and use a fork or two to cover it with chocolate.  Scoop it out with the fork and gently tap the fork on the edge of the bowl to get rid of the excess chocolate.  Then use a second fork to scrape the marshmallow off of the first fork and onto some parchment or waxed paper, making sure the marshmallow is upright.

Do this for a few marshmallows, and then take a break to insert a green sprinkle in the top of each pumpkin before the chocolate starts to harden, and trace around it with a toothpick if there is a lot of excess chocolate.  This will make it easier to break off any extra big chunks once it has dried.

Coat the marshmallows until you run out of chocolate.  One bag of candy melts will use up about half a bag of mini marshmallows.  Let the pumpkins sit until fully hardened, about an hour.  Then remove them from the paper.  Store covered… and enjoy!

Be sure to check out my other Halloween marshmallows, too:

Chocolate Covered Halloween Ghost and Pumpkin Mini Marshmallows 1

Chocolate Covered Marshmallow Pumpkins and Candy Corn

Halloween Marshmallow Mummies

Happy (Yummy) Halloween!

Roaming Rosie Signature

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

These candy corn cookies are amazing.  Seriously.

And not just because they’re shaped and colored like candy corn, though that is pretty awesome.  But I also developed a new recipe that includes honey.

That’s right:  honey.

And why not?  Candy corn is made with honey.  So even though I’d made cookies that looked like these in the past with sugar cookie dough, I wanted to try something a little different this year.

And the honey really pushed them over the edge.  They were soft and sweet and smelled as delicious as they tasted.

Candy Corn Shaped Honey Cookies

So, first things first.  You gotta make the dough.

Once you have the dough, split it into three balls and add yellow food coloring to one and orange to another while leaving one plain.

Then you stack the dough in layers in a bread pan and refrigerate it for a couple of hours.  You can stack them in which ever order you choose, too.  I went with white-yellow-orange, but most candy corn is actually colored white-orange-yellow.  Not that it really matters, though.  Everyone who saw these instantly recognized them for what they were.

Candy Corn Shaped Honey Cookies

When the dough is chilled, you’ll turn it out of the bread pan and cut it into thick slices, just like a loaf of bread.  Then each slice will be cut into six or seven triangles by alternating the direction of your knife.

Candy Corn Shaped Honey Cookies

And don’t worry about it looking perfect.  I gave my 3yo and 5yo butter knives and let them have at it, too.

When my 3yo pretty much shredded the dough, I just gently squeezed a few of those pieces together to form something that resembled a triangle.

(Incidentally, if you’re wondering why she’s wearing band-aids in the photo, well, those are for decoration.  That’s just how we roll.)

Candy Corn Shaped Honey Cookies

Put the cookies on cookie sheets with a little space between them.  They don’t spread much.

And you should use parchment paper lined sheets, unless you have something like these pans in the photos, which keep things from sticking.

Candy Corn Shaped Honey Cookies

And there you have it:  beautiful, smooth, sweet cookies that are perfect for Fall!

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1 cup sugar
1 large egg
1/2 cup honey
1 teaspoon vanilla extract

Whisk together the flour, baking powder, and baking soda. In a large bowl, beat butter, sugar, and egg with a mixer until creamy. Add the honey and vanilla and mix until well blended. Gradually add the flour mixture.

Move dough onto counter and cut into three pieces. Leave one piece plain and, using food coloring, dye the second piece yellow and the third piece orange. Knead the color into the dough, using extra flour to coat your hands so the dough doesn’t stick.

Line a 9 x 5 inch bread pan with plastic wrap. Press the dough into the pan one color at a time, spreading each layer across the entire pan. Refrigerate for at least two hours.

Preheat oven to 350°F (180°C). Remove the dough from the bread pan and cut it into ¼-inch to ½-inch thick slices. Cut each slice into six triangles. Place cookies on cookie sheets lined with parchment paper and bake for 8 to 10 minutes. Let sit on baking sheet for two minutes, then remove to wire racks to cool completely.

Store covered. Makes about 6 dozen, depending on the thickness of the cookies.

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Click here for the free printable PDF version of the recipe:

Candy Corn Shaped Honey Cookies

Happy Baking!

Roaming Rosie Signature