Lovin' From the Oven

Cookie Dough S’mores

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I received The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More for review a couple of weeks ago and finally got the chance to try out a recipe now that I’ve moved into my new apartment. It’s release date is June 5th, 2012, but you can pre order it on Amazon.

First off, can we all come to an agreement on how cute the cover is? If I had a cookbook, I’d want it to look just like this one. Each page had me grinning from ear to ear. Why? The font, the photos, and the styling were all just… perfect. I love it even more because Lindsay Landis was a blogger gone cookbook writer. She’s the author of Love and Olive Oil, one of the many food blogs I follow. It makes me so happy to see bloggers open new doors and find new opportunities. You go, girl!

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Side note: Can we talk about the genius invention of these stackermallows? I found them at Target and they instantly make my life so much easier. No more worrying about those darn marshmallows rolling away before you can stack them inside a sandwich!

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These were awesome. The amount was just perfect, too. I hate recipes that make 6 dozen cookies or 2 slices of biscotti. The recipe says it yields 12 s’mores, but I could have easily doubled the cookie dough in each one and cut the serving down to 6. 🙂 Best of all? The leftover cookie dough that you don’t use can sit in an airtight container in the refrigerator for some serious snack time, without the fear of salmonella.

I did divert from the recipe a little bit, though. Instead of using bars of milk chocolate, I used mini chocolate chips and stirred them into my cookie dough batter. You’re more than welcome to do both or leave it as is. Either way, the chocolate’s all there!

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Cookie Dough S’mores

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk or cream
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 12 graham cracker sheets, broken in half
  • 2 (1.55 ounce) bars milk chocolate
  • 12 marshmallows

Directions

  1. In a mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated.
  2. Spread about 1 tablespoon of dough onto 12 of the graham cracker halves. Break chocolate bars into 12 equal pieces, and center one piece atop each mound of cookie dough.
  3. Toast marshmallows over an open flame until golden brown or charred to your liking. Place a hot marshmallow on top of cookied dough and chocolate and top with remaining graham crackers. Gently press until marshmallow begins to ooze out the sides. Let sit for 30 seconds -or as long as you can stand- to let the chocolate get sufficiently melty. Enjoy immediately.
  4. Easy Indoor S'mores: For a flameless version of this campfire favorite, place marshmallows on graham crackers and broil for 30 to 60 seconds, or until golden brown and gooey. Or microwave marshmallows for 8 to 10 seconds, or until puffed.
https://lovintheoven.com/cookie-dough-smores/

Recipe from: The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More

Pumpkin Gingerbread Biscotti

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I love that watermelon season is about to reach its prime in the year. Instead of drinking water, I eat half a watermelon a day. Seriously. Did you know it’s 92% water (The other 8% may be sugar, but who’s counting)?

Too bad you can’t buy watermelon year round like you can with pumpkin. You can celebrate fall anytime you want with a can of pumpkin. It may not be fresh, but it’ll do. With the many cans of pumpkin in my shelf, I pondered on what I could make. I’ve done plenty of breads and bars so I opted for something that looked a little different than what I normally make or eat: Biscotti.

I’ve never been a fan of biscotti, but this one was right up my alley. My DB ate them dipped in his coffee, but I just nibbled on mine plain. I could have dipped the whole thing in white chocolate and ate them all in a day if I desired, but that’s just crazy talk.

This recipe comes from The Comfort of Cooking.

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Pumpkin Gingerbread Biscotti

Yield: 10-12 pieces

Ingredients

  • 1 large egg
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon freshly grated ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/4 cups flour
  • 4 ounces real white chocolate, chopped, or white candy melts
  • 3 tablespoons chopped walnuts

Directions

  1. Preheat the oven to 350.
  2. Whisk together the egg, sugar and baking powder on medium-high speed until the mixture falls in ribbons when you life out the whisk. Next, add in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk.
  3. Carefully fold in the flour.
  4. Shape the dough into a flat log about 3″ wide by 8″ long.
  5. Bake the flat log for 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven and lower the temperature to 300 degrees.
  6. Let the dough cool down for 15 minutes before cutting into 1/2 inch slices. Put the slices on the baking sheet and bake for another 30 minutes, turning them over half way through.
  7. Let cool completely.
  8. Melt the white chocolate and dip half of the biscotti into it. Sprinkle the walnuts on top. Lay them on wax paper until the white chocolate hardens and then serve.
https://lovintheoven.com/pumpkin-gingerbread-biscotti/

Honey Garlic Chicken Slow Cooker Recipe

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I’m home from vacation and it’s now back to regular programming. It was so nice to get away from everything with my DB and be able to eat whatever you want. That’s the best part about vacation…. food. You guys, you need to go visit Epcot in Disneyworld if you haven’t already. There is food galore and you step into different “countries” within a matter of blocks. It’s great! I’ll be having foodie guide posts for each park in Disneyworld soon. I just have to upload all of the pictures!

Here’s a simple dinner recipe that you can throw into the crockpot. I served it over plain white rice, but you can even shred it and throw it into wraps or sandwiches served with vegetables. Recipe slightly adapted from A Year of Cooking.

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Honey Garlic Chicken Slow Cooker Recipe

Ingredients

  • 3-4 chicken breasts or a pound of thighs/tenderloins (mine were frozen)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup honey

Directions

  1. Place the chicken into your cooker.
  2. Mix together the rest of the ingredients and evenly pour it on top of the chicken.
  3. Cook on low for 6 hours or high for 3-4 (the time will be less if using a larger crockpot).
https://lovintheoven.com/honey-garlic-chicken-slow-cooker-recipe/

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