Cheesy Sausage Balls

Cheesy Sausage Balls

My younger daughter was looking over my shoulder as I was loading up this picture…and I could tell she had something to say about this.  So, today’s post will be done by her.  Enjoy!

Yummy!  I am in 3rd grade, and I loved these cheesy sausage balls – they even had quinoa in them, and I couldn’t even tell.  The minute I saw those cheesy sausage balls, I couldn’t wait to eat them.  My mom sometimes gets a little crazy about making food – and so I never know if it is going to have too many vegetables for me.  But these cheesy sausage balls were on the spot.  But I shouldn’t be surprised, because my mom does make pretty good food.  In the picture it looked like we had a big party – but actually it was just me and my sister.  When we were done though, it looked like we did have a party since they were pretty much all gone.  She didn’t let us use the pretty napkins, although we wanted to.  She let us use the fancy toothpicks though, and I just loved them.  Everything tastes better when you use a fancy toothpick.

Well, there you have it – I couldn’t have written it better myself…thanks Cooking Light for another great healthy and delicious recipe!

Ingredients

  • 1 cup cooked quinoa, chilled
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper
  • 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
  • 1 pound reduced-fat pork sausage (such as Jimmy Dean)
  • Cooking spray

Preparation

Preheat oven to 375°.

Combine first 5 ingredients in a bowl. Shape mixture into 40 (1 1/2-inch) balls. Place balls on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 18 minutes or until lightly browned and done.

For a printer-friendly version of this recipe, please click here:  Cheesy Sausage Balls

Raspberry Apple Cider Jelly

Raspberry Apple Cider Jelly

Where has all of my time gone?  I used to have a lot more – and little at a time it has been taken away from me.  I am lucky if I am able to cook or bake anything over the weekends these days – and I am living one day at a time.  If I can make it through the day without anything slipping through the cracks – that is success.  But cooking has not been the priority lately (aside from dinners each night, which have been served later and later each week).  Fortunately, I know that things are about to change soon, so there is no need to completely give up hope at this point.

Normally I have quite the stash of jam that lasts an entire year, but for some reason this year all of a sudden, the pantry was bare.  It is around this time that I start gearing up for the next jam season, but not this spring.  There is just too much going on, that the thought of making jam just stresses me out – and it is supposed to be a relaxing activity.  So, I talked to my younger daughter about the fact that we just need to get through the next couple of months, and could I just buy some good jam from the market to get us through?  Right. She didn’t go for it at all.  She told me that she could never eat store bought jam again – and the thought of not making peanut butter and jelly sandwiches, that are just SO easy to pack in lunches, stressed me out even more.  I guess I created this mess…

So, I went to the famer’s market to see what was in season.  There was one stand with a few stalks of rhubarb, but the price scared me away – so I ended up at my favorite apple cider stand.  I almost bought the normal spiced cider that I buy in the fall, when I noticed he had some raspberry apple cider.  That was it.  This is one of the easiest jellies to make, and with the addition of raspberry, I wouldn’t even add any other spices.  Sold.

I carved out a couple of hours (I actually blocked it on my calendar) and successfully banged out two batches of this stuff – more than enough to last the next couple of months, and boy was it satisfying.  If nothing else, it is one less thing to worry about.  Now I can focus on the other 100 things…

Ingredients

  • 3 cups of sugar
  • 1 (1.75 ounce/50 g packet) powdered pectin
  • 4 cups fresh pressed raspberry apple cider

Preparation

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Measure the sugar into a blow. Whisk the powdered pectin into the sugar to blend.  In a large, nonreactive pot, combine the cider and the pectin-spiked sugar.  Bring to a boil and cook over high heat for 15-25 minutes, stirring frequently, until the volume in the pot is greatly reduced.  While you continue to stir, clip a candy thermometer to the pot and watch until the pot reaches 220 degrees F.  There will be a great deal of foaming and bubbling before it reaches this point.  It should look thick and syrupy and the bubbles should look glossy.

Test the set of the jelly using the saucer test (place a saucer in the freezer when you start – when you think the jam is done, place a drop on the plate and return to the freezer for 1-2 minutes, it should wrinkle when you push on it).  If it doesn’t pass, return the pot to the heat and cook for an additional 5 minutes before repeating the test.  When the jelly has reached the desired consistency, turn off the heat and fill the jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.

Makes 4 pints (yield varies depending on width of pot, cooking length and juiciness of fruit).

For a printer-friendly version of this recipe, please click here: Raspberry Apple Cider Jelly

Fennel and Carrot Soup

Fennel and Carrot Soup

We have had a very mild winter here – there is nothing to complain about – in fact, when I look at what has been going on back east, wow, we have really been in a different land.  Normally we get a little snow, maybe one storm a year (which shuts the city down), but fortunately this year, it was all sun and rain.  So normally about this time I am sick of making soup, and ready for the sun to come out – but that has not been our experience.

I haven’t had a lot of time to cook lately – in fact, there is so much going on right now, I can barely think about the blog.  I am almost to the point though where I can see the forest through the trees….just a few more months and I will get a really nice break.  Time to recharge and energize…more on that later.

The last couple of days have been damp and cold – ok, maybe not in east coast standards, but compared to what we have been dealing with.  Soup was just calling me – and so was this recipe that I found in Bon Appetit.  Of course with fennel as the first ingredient, you know it has to be yummy.  This was a super simple soup, and oh so delicious.  Just the perfect warm-me-up for a cold damp day.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1 large fennel bulb, thinly sliced
  • 1 small onion, thinly sliced
  • 2 carrots, peeled, chopped
  • 1 small Yukon Gold potato, peeled, halved
  • 2 sprigs thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium vegetable broth

Preparation

Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).

Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.

Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.

For a printer-friendly version of this recipe, please click here:  Fennel and Carrot Soup

Caramel Popcorn

Caramel Corn

I feel like it was just yesterday when my daughter wrote this post about getting her braces on.  Wow, time sure does fly by, because this week, she got her braces off!  She was so thrilled, she had been looking forward to the date for months.  She actually did quite well with the braces, but there were certain foods that she was really missing…popcorn and caramel.  It was hilarious when she came out to see me for the first time at the orthodontist’s office, with a bag of caramel corn in her hand.  Yes, the orthodontist gives it out as a present when you get your braces off!  She had a big beautiful smile on her face.

So I decided today that I would make her a little treat.  It was a recipe from Bon Appetit that had been sitting in my pile for almost 2 years – yep, caramel popcorn.  It was super easy to make, and so delicious, it was light and crispy, exactly how caramel corn should be – and those little bites of peanuts gave it that extra perfect flavor.  YUM!!  I am so glad she gave me an excuse to make this…

On another note, if you have been following my blog, you know that I won the Girl Scouts of Western Washington Recipe Contest for the Samoas 40th Birthday.  I was actually on local television this week to demonstrate the recipe.  That was quite something, let me tell you – the usual host was on vacation, so these other two hosts were filling in.  No one told me that one of them was a big jokester, so needless to say, I was quite surprised with some of the antics.  Fortunately I was able to stay composed…but I was freaking out, hoping that no one would notice.  You can check it out here if you are interested.

Now for the exciting news – as I mentioned in my previous post, I will be donating my prize money to charity.  Thanks to all of you who wrote in your favorite organizations.  I decided to split the winnings between two charities – and I randomly selected the following:  PANCAN and Imerman Angels.  Both charities will each receive a $250 donation!!  Thanks Girl Scouts for the opportunity!

Ingredients

  • 6 tablespoons unsalted butter, cut into ½-inch pieces, plus more for pan
  • 3 cups popped popcorn
  • ½ cup salted roasted peanuts
  • ¾ cup sugar
  • 2 tablespoons light corn syrup

Preparation

Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl.

Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes.

Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces.

Double-Chocolate Cookies

Double-Chocolate Cookies

Sometimes life takes you by surprise.  Even when you knew it was a possibility, it still catches you off guard.  Then it is up to you to figure out how to move forward.  That was my Friday night at 10pm.  And yes, it still shocks me even as I write this.  I won the Girl Scout Recipe contest

I couldn’t believe it, and still can’t.  I had such strong competitors!  But in the end, I think it came down to my daughter’s marketing plan.  And yes, at age 12 1/2, she definitely succeeded.  At 10pm on Friday night, already in bed, I frantically rearranged my Monday morning schedule, because as a winner, I get to make my recipe on television – which just happens to be filming tomorrow morning.  So thank-you to all of my readers who voted, every vote counted, and from what I heard – it was an extremely close race.

Now for the really fun part!  As I mentioned previously, I plan to donate my prize winnings to a charity.  Which charity?  Well, that is up to you.  Please leave me a comment on this blog post of your favorite charity, and I will select one randomly that will receive the donation.

Speaking of cookies, I leave you with this recipe for Double-Chocolate Cookies, which I found in Cooking Light.  They were super easy to make, and were a huge hit with my daughter and her friends – they are particularly good right out of the oven.  It is important not to bake these cookies to much, you want them to be soft and chewy.  Ok, so maybe they are not as good as Samoas, but hey, you can make these all year long – and you only have a few more weeks to get ahold of those Girl Scout Cookies!!

Ingredients

  • 6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)
  • 6 tablespoons unsweetened cocoa
  • 3/8 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 1/2 cup bittersweet chocolate chips

Preparation

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

Preheat oven to 350°.

Drop dough by 1 1/2 tablespoonfuls 2-inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

For a printer-friendly version of this recipe, please click here:  Double-Chocolate Cookies

Roasted Fennel, Red Pepper, and Tomato Soup

Roasted Fennel, Red Pepper and Tomato Soup

Before I get into my post tonight, I wanted to remind everyone to vote for your favorite Girl Scout Cookie Recipe!!  There are only two days left (the voting cuts off at 10:00pm PST on Friday night), and my girls are really hoping to watch me on TV – or maybe even get on TV themselves.  So, if you haven’t already voted, and you would be so kind, just remember – Samoas Ice-Cream Pie!!

There is nothing more satisfying to me than making something new out of leftovers – or what I call, making something out of nothing.  I hate wasting food, and I love the problem solving (or as some might call creativity) that it takes, and that wonderful feeling when it actually works.

As I have mentioned many times, I am obsessed with Fennel – I love it in just about everything – even cocktails.  Lately I have been slicing up fennel with some red pepper strips and tomatoes, then putting some chicken thighs on top and roasting the big pan in the oven until the fennel is soft, and the chicken is crispy on the outside, but moist on the inside.  It is delicious – a one dish meal complete with a flavorful pan sauce.  It is a weeknight dinner to be proud of.  Well, last weekend I had a bunch of fennel leftover, and some chicken stock and rice in the refrigerator that I had to use up – and it hit me.  I got out my favorite kitchen appliance as of late (I swear that Ninja Blender is amazing), and in a matter of minutes, I had a perfect lunch.  My husband even tried it, and loved it.

So here you go, whether you expand the recipe and start off with some roasted chicken first, or you just go for the soup, I know this will make you a healthy and satisfying meal to be proud of.  Now go vote!!

Ingredients

  • 2 medium fennel bulbs, thinly sliced
  • 1 red bell pepper, chopped
  • 1 14.5 ounce jar petit diced tomatoes with roasted garlic
  • non-stick cooking spray
  • 4 cups chicken stock
  • salt & pepper
  • 2 cups pre-cooked rice

Preparation

Pre-heat the oven to 400 degrees.  Place the thinly sliced fennel and red bell pepper into a 9×13 glass baking dish, sprayed with cooking spray.  Slightly drain the jar of tomatoes, and scatter around the fennel and bell pepper.  Sprinkle with salt and pepper.  Roast the vegetables in the oven for about 45-60 minutes, or until the fennel is really soft.

Place the vegetables with the chicken broth in a blender – you may have to do this in two batches (use half the chicken stock and half the vegetables) and puree until smooth.  Add the cooked rice, and season with salt and pepper as necessary.

For a printer-friendly version of this recipe, please click here:   Roasted Fennel, Red Pepper and Tomato Soup

Nan’s Apple Cobbler

Nan's Apple Cobbler

Before I get into this week’s post…I want to bring you back to the Samoas Ice Cream Pie – remember that one?  As luck would have it, I managed to make it as a finalist in the Girl Scout Cookie Recipe Contest!!  HORAAY!!!  That means I NEED YOUR HELP.  The winner with the most votes wins the contest – you can help me out here.  You only have until February 27th at 10pm to vote.  One vote per person, so tell your friends!  Now if I win, I am going to donate the money to charity.  Which charity?  Well, that’s where you come in!  Please leave a comment with your favorite charity, and if I win, I will randomly select one. Oh, and one more thing – cookies go on sale Monday, February 27th and last until March 15th.  So you have a few weeks to stock up on those cookies – particularly the Samoas, so you can make that Ice Cream Pie!  Remember, it is Samoas 40th Birthday!!

I know what you are thinking…what are those pumpkins doing in this post?  Well, I am behind…more than just a little.  I still haven’t even made the neighbors their special holiday treats…hopefully I will catch up soon.  I am just dealing with a lot these days.  So what does this amazing looking Apple Cobbler have to do with the Samoas Ice Cream Pie?  The crust!!  In the Samoas Ice Cream Pie, the ice cream was something else – but it was nothing compared to that crust.  Well, here we go again, except that this time the ratio of crust to filling is about 1:1.  You don’t get that very often.  But this cobbler is all about the crust – my grandmother definitely knew what she was doing here – but then again, when did she not when it came to desserts?  Remember, I used her fudge recipe for the pie as well.

So, even though the fall is long gone, it is always apple season here in the pacific northwest – and this cobbler is calling your name.  That is after you pick up some Girl Scout Cookies and make that Samoas Ice Cream Pie…

Ingredients

Topping

  • 2 cups + 1 tablespoon all-purpose flour
  • 1/8 rounded teaspoon baking powder
  • 2/3 cup sugar
  • 2 sticks of butter
  • 1/2 teaspoon vanilla
  • 1 tablespoon bourbon (or vanilla)
  • 1 teaspoon white vinegar
  • 1/4 cup milk
  • turnbinado sugar

Filling

  • 3 pounds Golden Delicious apples, peeled, cored, thinly sliced
  • 1/4 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg

Preparation

Make the topping – combine the flour, baking powder and sugar.  Add the butter in 1 tablespoon chunks, and mix with your fingers until it looks like course meal.  Add the vanilla, bourbon and vinegar and gather up into a ball using plastic wrap – then throw against the counter until it is all combined well.  Chill for about 2 hours. Mix the apples with the rest of the ingredients.  Grease an 7X11 glass baking dish.  Add apple mixture.  Remove topping from the refrigerator, and break into small chunks all over the apple filling.  Brush with the milk, then sprinkle with sugar.  Bake in a 375 preheated oven for 10 minutes, then reduce the temperature to 350 and cook until bubble and the topping is golden, about 20-30 minutes more.

For a printer-friendly version of this recipe, please click here: Nan’s Apple Cobbler

Mediterranean Quinoa Salad with Feta

Mediterranean Quinoa Salad

I have a lot going on right now – not just my normal “lot” – but there are some big events coming up in the next few months that I am spending time on, which is taking time away from the kitchen.  I will get back there eventually, but for now I need to make sure all my ducks are in a row.  They are getting there, but it is taking a lot of my time.  What little time I have left when I am not working – which is not a lot these days – work is 200% consuming, and then I have to think about those ducks. Those ducks don’t always want to stay in their rows.

So right now I am focused on cooking healthy foods that are easy to make.  Ok – I know, last week’s post was certainly the opposite of that, but I made an exception.  We have been in a rut recently – a rice rut.  As a family, we probably consume rice 5 out of 7 nights a week.  Fortunately we switched to brown rice a while ago – but still.  It is shocking to me that the kids haven’t protested yet.  I decided that it just couldn’t go on anymore, and that I needed to shake things up a bit – and that’s when I thought about quinoa.

Quinoa is completely underrated – rice gets all the glory – but quinoa is awesome, versatile, and also so easy to make!  It just so happened that I had some fresh feta in the refrigerator that I had to use up – so I went with a Mediterranean theme for this side dish.  It was almost like spring came to dinner.  It was fresh, flavorful and delicious.  And only one duck fell down in the process…

Ingredients

  • 16 oz. cooked quinoa
  • 1/2 cup red bell pepper, chopped
  • 1/2 English cucumber, chopped
  • 1/4 cup black olives, pitted and chopped
  • 1/2 cup feta cheese
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup oil and vinegar salad dressing

Preparation

Mix all the ingredients together – and serve chilled.  Yes, it is that easy!

For a printer-friendly version of this recipe, please click here:  Mediterranean Quinoa Salad with Feta

Samoas Ice Cream Pie

Somoas Ice-Cream Pie

Yes, it is that time again – not just Super Bowl time, but GIRL SCOUT COOKIE TIME!!!  How can you resist those beautiful colored boxes filled with deliciousness, and sold by girls who are learning to be leaders. Last year I decided to skip the Girl Scout Cookie Recipe Contest, I was just too busy, and I couldn’t fit it in.  This year I am even busier, but when I saw the email that they were going to be celebrating the 40th Birthday of the Samoas Cookie, I just had to make time.  That combination of chocolate, caramel, coconut and shortbread is a winner…and just happens to be my favorite cookie.

The Girl Scouts are an amazing organization.  Their mission is building girls of courage, confidence, and character, who make the world a better place, by helping them discover their inner strength, passions, and talents. Working at a company that is predominantly male has really taught me how important it is for women to be heard – and without that confidence and courage, it can be difficult.  Fortunately this organization is teaching girls at a young age how important it is, so when they grow up and are in the workplace, they won’t even have to think about it.  They will hold their head high, proud of what they are able to accomplish.

As in the past, if I win the grand prize, I would like to donate the money to a charity – and I am going to ask you – my readers – to choose the charity.  That’s right – so stayed tuned for more on that – no sense in giving more details if I am not a finalist.  This competition is stiff – I know from experience – so let’s hope that I can at least make it as a finalist this year.

So why did I choose this pie?  Well, I had a lot of different ideas, but ice-cream just kept coming back to me.  I think it’s because I have secretly always wanted to make Samoas ice-cream.  And oh boy is it amazing.  Although the crust on this pie really was the kicker – once I took those cookies and put them into the food processor – I knew they would make an unbelievable crust – and I was right.  So not only do you have a cookie bottom, you have cookies in the ice-cream as well, and then with some of my grandmother’s chocolate sauce, and a caramel sauce that was easy as pie to make – you have an ice-cream pie that is absolutely over the top.  If you don’t have an ice-cream maker, you can definitely just buy some vanilla ice-cream, and fold in the coarsely chopped cookies, before adding it to the pie.  Darigold was nice enough to put in some coupons with the cookies, so I decided to go home-made.  YUM.

If after reading this post, you are ready to go get yourself some cookies – don’t fret – you can find the cookies here!  Unfortunately you will have to wait a little bit, as the cookie sales happen from February 27 – March 15 – but it will be here before you know it.  Happy Birthday Samoas!!

Ingredients

crust

  • 1 1/2 boxes Samoas Cookies
  • 2 tablespoons melted butter

ice-cream

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 1/2 box Samoas Cookies, coarsely chopped

fudge sauce

  • 1/4 pound butter
  • 2 oz. unsweetened chocolate
  • 1/2 cup cocoa powder, sifted
  • 1 1/2 cups sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

caramel sauce

  • 1 cup Brown Sugar
  • 1/2 stick Butter (4 Tablespoons)
  • 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
  • 1 Tablespoon Vanilla
  • Pinch Of Salt

Preparation

Make the crust.  Pre-heat the oven to 350 degrees.  Put the Samoas into the food processor and pulse until the cookies are finely ground.  Add to a bowl.  Melt the butter and pour over the cookie crumbs.  Mix well, so that the butter is evenly distributed.  Press the cookie mixture into a 9″ pie pan, and press up the sides of the pan evenly.  Bake for 8 minutes, and then cool completely.

Make the ice-cream.  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.  Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.  When the ice-cream is done, add the coarsely chopped Samoas and fold into the ice-cream.  Put into the freezer for at least 1 hour.

Make the fudge sauce.  Melt butter over medium heat.  Add unsweetened chocolate & melt, stirring. Add cocoa, sugar, and milk and stir well to combine. Boil a few minutes, stirring. Turn off the heat then add vanilla and salt. Stir to combine.  Heat GENTLY in microwave to soften & serve.

Make the caramel sauce. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. If sauce is thin, just continue cooking for a few more minutes.

Put the pie together.  Add the ice-cream to the pie pan with the cooled crust – spreading evenly on top.  Soften the fudge sauce and caramel in the microwave, and drizzle on top of the pie.  Put back in the freezer until you are ready to serve.  Let the pie sit on the counter for about 10 minutes before serving so it is easier to cut.

For a printer-friendly version of this recipe, please click here:  Samoas Ice-Cream Pie

Samoas Ice-Cream Pie

Macklesmores

Maclasmores

Macklemore is now a household name in most families with teenagers.  That’s what happens when you have a hit song.  He is even more of a hit in his hometown of Seattle.  People here love him, and he was a product of Seattle Public Schools – even better. My daughter may just end up at the high school he attended – which is now probably famous because of him.

Not far from where he went to high school is a cookie shop named Hello Robin – they sell delectable homemade cookies (that you can watch come out of the oven), along with Molly Moon’s Ice Cream (another Seattle icon).  We started going there last summer, and that’s where I saw the Macklesmores.  I was instantly obsessed – without even trying one.  It took me a few visits, but I finally broke down and bought one.  Oh my gosh – this was quite a cookie.  It was almost the best cookie I have ever had.  I had to make them for myself.

So one night when we were there, they were actually taking them out of the oven – so I asked the woman if I could get the recipe.  No can do – she said she really didn’t mix them up anyway, but she was pretty sure they used Honey Maid Grahams.  That’s all I got.  So – I was on my own to try and figure it out.  The first batch I made I decided to go with these cookies.  I thought they looked similar to the cookies in the store.  Unfortunately it was a bust – the cookies just almost melted over the grahams, and the marshmallows just melted into the cookies – they tasted great, but they were just sad looking.

That’s when I turned to my mother.  I needed a rustic cookie recipe that would be perfect for these grahams, and she had just the solution.  Her go-to cookie recipe.  Now, when she determines that something meets that type of standard, she has done her due diligence.  She doesn’t mess around when it comes to perfecting the best recipe.  Even though I knew this, as I was mixing them up, I was still worried – I made her call me from Paris just to make sure I was doing it right – and I was.  I followed the directions though completely – the most important of the steps is refrigerating the batter.  You MUST do that for these cookies to work, and for the marshmallows to stay intact.  These were outstanding…they looked exactly like the real thing.  Even if Hello Robin is frustrated right now…at hopefully Macklemore would approve.  After all, how many other Seattle legends have a cookie named after them?

Ingredients

  • 1/2 pound sweet butter
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 1 eggs
  • 1 egg yolk
  • 3/4 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups mini marshmallows
  • Honey Maid Graham Crackers
  • Dark Chocolate cut into squares

Preparation

Melt the butter. Whisk in both sugars and cool to room temperature. Add vanilla and eggs one at a time and beat well. Stir in dry ingredients then chips, then wrap and chill 60 minutes.

Break the graham crackers in half, and place them on a sheet pan lined with parchment.  Using a small ice cream scoop (a generous tablespoon), place a scoop on each of the graham crackers.  Bake 325 degrees convection until lightly browned, about 10 minutes. Turn pan in oven when there’s 3 minutes left on the timer refrigerator between batches.

Makes about 40 cookies.

When cookies come out of the oven, place a square of chocolate in the middle of each chocolate, and lightly press.

For a printer-friendly version of this recipe, please click here:  Macklesmores