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Taste of Home

Chocolate Marshmallow Meltaways

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Chocolate Marshmallow Meltaways

From Halloween to New Years our house is full of sweet stuff – cookies, candies, cakes…etc., etc., and I get a little burned out on sweets. I’ve been making savory stuff lately and we’re finally at the point we want sweets again!

Chocolate Marshmallow Meltaways from Taste of Home were on the list for Christmas platters, but I never got around to making them.

Usually “meltaway” cookies are more of a powdered sugar/corn starch-based cookie that’s light and tender. I’m not sure these fit in that category because the it’s actually a deeply chocolate, brownie-like cookie. Don’t get me wrong – that’s a good thing!

Chocolate Marshmallow Meltaways

These Chocolate Marshmallow Meltaways are three distinct layers: the chocolaty cookie, gooey marshmallow, and soft chocolate icing.

The layers go very nicely together and create a rich, chewy, creamy cookie combination. Oh, and that icing is like you’d find on a Texas Sheetcake.

Chocolate Marshmallow Meltaways

The cookies are rather rich, so you might want to make them smaller than the tablespoon of dough it calls for. Just make sure they’re a little bigger than the cut marshmallow.

You’ll bake the cookies for 8-9 minutes, then press the half marshmallow down into the cookie and bake for a couple of minutes more. It makes the chocolate cookie into kind of a crinkle cookie with that gooey marshmallow center. Be sure and cool the cookie completely before icing.

If you have a party or special occasion that needs cookies, try these! They’re so different and so, so very good.

Chocolate Marshmallow Meltaways

Chocolate Marshmallow Meltaways

Yield: 30 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A rich, brownie-like cookie with a layer of gooey marshmallow and thick icing. 

Ingredients

  • 1/2 C butter-flavored shortening
  • 3/4 C sugar
  • 1 egg
  • 1/4 C milk
  • 1 tsp vanilla extract
  • 1 3/4 C all-purpose flour
  • 1/2 C baking cocoa (Hershey's is the best for these)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 18 large marshmallows
  • Icing:
  • 3 tbsp butter
  • 3 C powdered sugar
  • 3 tbsp cocoa
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 4-6 tbsp milk

Instructions

  1. Preheat the oven to 350°.  Prepare cookie sheets with parchment paper or used ungreased sheets.
  2. In a large mixer bowl, cream the shortening and sugar until light and fluffy, 4-5 minutes.  Beat in the egg, milk, and vanilla.  In a medium bowl, combine the flour, cocoa, salt and baking soda.  Gradually add the flour mixture 1/2 cup at a time into the butter/sugar mixture, mixing well.
  3. Take about a tablespoon of dough and roll into a ball, then put on the cookie sheet about 2" apart.  Bake for 8-9 minutes, then remove from the oven and press one half of a marshmallow into each cookie, pressing down firmly (cookie will crack).  Return to the oven and bake for 2 more minutes.  Remove cookies from the oven and cool on a rack.
  4. To make the icing, in a medium bowl beat the butter, powdered sugar, cocoa, and salt until smooth.  Add the vanilla and enough milk to get a smooth, spreadable consistency.  After the cookies are completely cool,  spread the icing generously on each one.  Let firm up about one hour before storing.
  5. Store in a single layer in a lidded container.  (Frosting won't harden completely, so you don't want to smush the frosting.)

Notes

Tips and Stuff:

The chocolate cookie itself is barely sweet, so the toppings help sweeten them nicely.

Use Hershey's cocoa - it's the best choice for these cookies.

If you don't want to use this type of frosting, use your favorite fudgy frosting or grab a can of premade to save time.

Nutrition Information:
Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 116mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g

Nutrition Values are Approximate

© Joanna Swartley, Harrisonburg, Virginia
Category: Cookies

Maple Oat Bread

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Maple Oat Bread

There’s nothing like the aroma of bread baking in the oven. I wanted to try something different and saw this Maple Oat Bread in Taste of Home’s Guilt-Free Cooking that’s been sitting on my shelf for awhile. Some day I’ll get through every single recipe in my shelves of cookbooks (right…).

The first attempt at baking this bread was what I call a failure. When it goes into the trash after one slice – that’s a failure. The original recipe calls for 1/2 cup of pure maple syrup and it was way too sweet for me. Also, I made it in a smaller dish and although I should have known to bake it for at least five minutes longer than the listed time, it came out underbaked. I just couldn’t serve it, so reluctantly threw it out. Ouch.

Not to worry, subsequent attempts came out great!

Maple Oat Bread

I cut down the maple syrup to 1/3 cup and it was just right. You can taste the subtle maple flavor throughout the soft, wonderfully-textured bread. A teaspoon of cinnamon added to the batter makes it even better.

It’ll be great toasted and slathered with a little butter for breakfast with my favorite coffee. Yes, butter. I know this book is called Guilt-Free, but by decreasing the maple syrup I made it even more guilt-free, so butter is OK.

Maple Oat Bread

Maple Oat Bread

Maple Oat Bread

Yield: 12 - 16 slices
Prep Time: 30 minutes
Cook Time: 38 minutes
Inactive Time: 1 hour 45 minutes
Total Time: 2 hours 53 minutes

Terrific, lightly sweet homemade with a touch of maple flavor and cinnamon. 

Ingredients

  • 1 C old-fashioned oats
  • 1 C boiling water
  • 1 pkg (1/4 oz) active dry yeast
  • 1/3 C warm water (110 to 115° - warm to the touch)
  • 1/3 C pure maple syrup
  • 2 tsp canola oil
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 1/2 to 3 3/4 C all-purpose flour
  • Topping:
  • 1 egg lightly beaten with a fork
  • 1-2 tbsp old-fahioned oats

Instructions

  1. Place 1 cup oats in a blender or food processor and process for 6-7 seconds, until roughly processed.  Transfer to a small bowl and add the boiling water.  Stir and let stand until the mixture cools to 100° or so.
  2. When the oatmeal mixture is almost cool enough, get a large mixing bowl and stir lightly to dissolve yeast in the warm water.  Add the maple syrup, oil, salt, cinnamon, oatmeal mixture and 2 cups of the flour.  Beat on medium-low until combined and smooth (will be sticky). 
  3. Turn down the mixer to low and carefully add another cup of flour, scraping the sides down as needed.  If mixture is still sticky, add another 1/4 C until the dough is smooth and soft (will still be very slightly sticky).
  4. Turn the dough out onto a lightly floured surface and knead till smooth, approximately 6 to 8 minutes.  Place in a lightly greased bowl, turning the dough so it gets lightly oiled all over.  Cover with a towel and let rise in a warm place until doubled, about an hour.
  5. Punch dough down.  Turn onto a lightly floured surface and shape into a flattened 9" round loaf.  Place in a greased 9" round baking dish (I used an 8" and baked longer).  Cover and let rise until doubled, about 45 minutes.
  6. Preheat oven to 350°.  Lightly beat the egg with a fork and brush onto the top of the dough.  Sprinkle with the oatmeal as desired.  Bake for 35-38 minutes or until fairly dark golden brown.  Remove from the pan to a wire rack to cool.

Notes

Tips and Stuff:

The original recipe calls for 1/2 cup of maple syrup, but I found that too sweet.

Don't under bake!  If you're using a smaller or different-sized dish, adjust the baking time accordingly.

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 423Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 227mgCarbohydrates: 87gFiber: 4gSugar: 4gProtein: 12g

Nutrition Values are Approximate

© Michele Odstrcilek, Taste of Home
Category: Breads/Muffins

Chicken in Basil Cream

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Fall officially starts tomorrow and it’s the time of the year I really get the motivation to cook, so you’ll be seeing an increase in the frequency of posts for awhile.  That wonderful crispness in the air isn’t quite here yet, but the mornings are giving us hints of what’s to come!

This Chicken in Basil Cream will be a great Fall comfort food,  served along with warm homemade rolls and roasted root vegetables.

I’ve had this over on my “Recipes Without Pictures” tab since the opening of this site.  What? You didn’t know that tab was there?  There aren’t many recipes, but I keep some of my favorites over there that I just haven’t had time to recook and take photos of, but that I wanted you to know about.  

This particular recipe is one of my top rated, mainly because of the incredible basil sauce!

Chicken In Basil Sauce

It originally called for 1 cup of heavy whipping cream and you’re welcome to use that, but I lightened it up a bit and used part cream, part evaporated milk.  It didn’t lose any of it’s creamy deliciousness with the substitute.  

I’m really not kidding on how good Chicken in Basil Cream is – it’s hard not to lick the plates as well as the sauce pan!

As you can see, I only took one good photo of the dish. We couldn’t wait any longer to devour it. I really hope you make this – it’s easy and you’ll wonder where this sauce has been your whole life (oh, and the chicken is good, too).

Chicken In Basil Cream

Chicken in Basil Cream

Yield: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Five Star Recipe - chicken breast with a fantastic basil cream sauce.

Ingredients

  • 1/4 C. milk
  • 1/4 C. dry bread crumbs
  • 2 boneless, skinless chicken breasts, lightly flattened to about 1/2"
  • 3 tbsp. butter
  • 1/2 C. chicken broth
  • 1/2 C. heavy whipping cream
  • 1/2 C. evaporated milk
  • 1/2 C. freshly grated Parmesan cheese
  • 1 scant tbsp. fresh basil, minced
  • 1/8 tsp. pepper

Instructions

  1. Place milk in a shallow bowl and bread crumbs on a flat plate.  Dip chicken in milk, then coat with the crumbs.  
  2. In a skillet over medium-high heat, cook the chicken in the butter - 5 to 6 minutes on each side until the juices run clear.  Remove and keep warm.
  3. Add the chicken broth to the skillet and bring to a boil over medium heat; stir to loosen browned bits.  
  4. Stir in the cream and evaporated milk - boil and stir for 1 minute.  Reduce heat to medium-low and add the Parmesan cheese about a tablespoon at a time - stirring between each addition.  
  5. Stir in the basil and pepper and cook until heated through, stirring occasionally. Pour over the chicken.

Notes

Tips and Stuff:

Watch the butter when you're cooking the chicken - you don't want it to burn, but you do want it golden brown to add to the flavor of the sauce.

I highly recommend fresh basil - it's so easy to find in the grocery store these days.  If you use dried basil, only use a scant 1/2 teaspoon and let it simmer in the sauce awhile to soften it up and release the flavor.

As always, no green-can Parmesan cheese!  Make sure it's freshly grated.  You add it a little at a time so it will melt nicely into the sauce - otherwise the Parmesan will clump up.

No salt was added to the recipe because the chicken broth, butter and Parmesan provide all it needs.

Nutrition Information:
Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 806Total Fat: 56gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 257mgSodium: 1060mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 53g

Nutrition Values are Approximate

© Taste of Home
Category: Chicken/Poultry

Cherry Scones for Cherry Season

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These Cherry Scones for Cherry Season is a variation of a recipe from Taste of Home.  The original uses cranberries, but I had fresh cherries to use and they turned out beautifully! 

Blueberries or any other berry in season would be great, too.  If it’s not berry season, you can use dried fruit, too.  See the tips below the recipe.

Cherry Orange Scones (1)

These scones are just amazing and are the perfect texture.  Not too dry, not too crumbly.  I’m very picky about scones and will be keeping these in the make-again recipe file.

I didn’t get many photos of these cherry scones because they went so quickly!

Cherry Orange Scones (2)

Cherry Orange Scones

Cherry Orange Scones

Yield: 10
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes

In my book, good with hot tea or coffee in the morning.

Ingredients

  • 2 Cups all-purpose flour
  • 11 tsp sugar, divided
  • 1 tbsp grated orange peel
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1/3 C cold butter
  • 1 Cup fresh pitted cherries, chopped 
  • ¼ Cup orange juice, from the orange you just zested
  • ¼ Cup milk
  • 1 egg
  • 1 tbsp milk
  • Glaze:
  • ½ Cup confectioners’ sugar
  • 1 tbsp orange juice

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the flour, 8 tsp sugar, orange peel, baking powder, salt and baking soda.  Cut in butter until the mixture resembles coarse crumbs; set aside. 
  3. In a small bowl, combine the cherries, orange juice, milk and egg.  Add to flour mixture and stir (gently, gently) until a soft dough forms.  It will be a little sticky.
  4. On a floured surface, gently knead 6-8 times.  Pat dough into an 8-in.circle and cut into 10 wedges.  Separate wedges and place on an ungreased baking sheet.  Brush with milk; sprinkle with remaining sugar.
  5. Bake for 12-13 minutes or until lightly (very lightly) browned.  Remove to a wire rack. 
  6. After cooled, combine the glaze ingredients (I make it thicker by adding a bit more confectioner’s sugar) and drizzle over the scones.

Notes

Tips and Stuff:

Always preheat oven unless recipe indicates starting with a cold oven.  This really, really, no really, affects the outcome of your recipe.

When zesting fruit, you probably already know not to zest down to the pith as it is bitter.

I gave up using the pastry cutter – just use your hands, and quickly, so the warmth of your hands doesn’t soften the butter.

When you cut and separate the wedges, just use a spatula to lift them from the floured surface and place them on the baking sheet.  Don’t panic, you can reshape them on the baking sheet – they don’t have to be perfect, but wedges are nice.

Nutrition Information:
Yield: 10 Serving Size: 1 scone
Amount Per Serving: Calories: 216Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 305mgCarbohydrates: 35gFiber: 1gSugar: 14gProtein: 4g
© sblades
Category: Breads/Muffins