Chocolate-covered Marshmallow Cookies

I made these tonight and they made my husband really happy. The recipe is very simple, only makes about 15 cookies, and is rather quick to make. It is a sort of s'more meets moon pie. I also think they would be fun to tamper with. For example, they look so mysterious its hard to tell exactly what's in there. I might try to add a dollop of peanut butter, perhaps a few drops of peppermint axtract in the chocolate, or use marshmallow cream next time.

It is also fun to do a google image search and see others' creative take on this crowd-pleasin' cookie. Recipe is from the Sept 2010 Everyday Food by Martha Stewart. And it is also below for you. :)
1/4 cup plus 2 T e/ flour, whole-wheat flour
1/4 t e/ baking soda, baking powder, salt, cinnamon
3 T unsalted butter at room temp.
3 T light-brown sugar
1 large egg
9 large marshmallows, halved
9 oz (2 c) semisweet chocolate chopped (or choc. chips)

350 degrees. Whisk dry ingredients in a bowl. in another bowl beat butter and sugar for about 4 min or until light. Add egg and beat to combine. Gradually add flour mix. Drop dough tablespoonfuls onto parchment lined cookie sheet 3" apart. Dip bottom of a measuring cup in flour and flatten cookies to about 2" in diameter. Bake until dry and set, about 7 minutes. Remove from oven, top each cookie with a marshmallow half and bake until soft, about 2-3 minutes. Flatten the marshmallows with a spatula. Let cool completely on sheet on cooling rack. Melt the chocolate in a deep bowl. Coat the cookie, using a fork to lift it out and tap on the edge of the bowl to remove excess chocolate. Place back on parchment lined cookie sheet and refrigerate for 10 minutes. YUM!

Strawberries and Cream

Inspired by Jen's recipe for berry sorbet (which is quite delicious and I have some in my freezer right now) I found this recipe for a strawberry version that uses sweetened condensed milk . . . and let me tell you this is so good. Period. I was just eating it out of the bowl before I ever put it in the freezer. I mean this is lip-smackin' strawberry heaven. So easy and is simply a must try. The recipe can be found here. And I can be found in the corner of my house, the spoon in bowl, dollop in my mouth, and crushing anyone with a mad stare who dares to feign a bite. Is that a bit strong? Just make your own and we can all be happy.

Berry Crumble

Jen should actually be posting this recipe, since I got it from her. But Adam and I have been obsessing over this recipe this summer. I wanted to post it before all the summer berries were out of season. You can choose any berry or berry mixture you like, and many are priced at their cheapest right now. This recipe couldn't be easier. If you do not have ramekins, you can cook them all in one dish and serve.

Mixed Berry Crumble

3 c. fresh mixed berries
2 T balsamic vinegar
10 T sugar
1 1/2 c flour
1/2 c cold unsalted butter cut into pieces
pinch of salt

serves 4

- 400 degrees. In a large bowl toss berries with balsamic vinegar & 4 T sugar. Let stand 30 minutes

- In a food processor pulse remaining 6 T sugar, flour, butter, & salt until mix resembles fine bread crumbs (can use fingers). Dont overwork or it will turn into a pastry.

- Divide berry mixture in 4 ramekins. Sprinkle crumble mix over berries. (Dont be afriad to pack it in - the crust is too good to waste!) Shake dishes slightly to allow ingredients to settle. Bake until top is slightly golden, about 30 minutes.

Enjoy!