I feel like I haven’t been on here to share with the world what I have been baking in months. Although, I think it’s only been a little over a week. Believe me, I have been baking.
Last weekend I made some raspberry breakfast bars that did not turn out. That one needs some fine tuning. Then, there was my first batch of red velvet cupcakes that I forget to add the baking soda to. That was fun. *Insert major sarcasm* BUT, I did remake that recipe with the baking soda and seriously I think my best cupcake ever was born. Stay tuned for a post on my amazing red velvet cupcakes. I tweaked a Paula Dean recipe, so you can already tell that it’s going to knock your socks off.
My life has been CRAZY! But wonderfully so. I am in love with my internship. Being in a kitchen and baking for 5 hours straight is a dream come true. Plus I got a job at Sprinkles! That starts next week. After this quick vacation that I am leaving on in about 6 hours. BIG SUR…here I come.
So here with are…with an incredibly talented lady, Rachel, from The Avid Appetite. She is guest posting for me while I am away. She made these delicious chocolate glazed golden grahams cookies for us to drool over. Want to know the best part?! She is donating these in the online bake sale here on The Sunday Sweet on Monday, August 1st. So if you love to eat and don’t feel like baking you can bid on these and donate money to the OC Walk to Remember. It’s a win win situation if you ask me!
I’ve got to finish packing…. it’s time you meet Rachel. XO
Hi, I’m Rachel. I blog over at The Avid Appetite and The Peach & The Pit. I’m so excited to be guest posting today at The Sunday Sweet! Dana’s recipes always make me hungry and she comes up with such creative and fun dessert ideas. In keeping with her sweet-themed goodies, I wanted to devise a cookie that not only packed a serious punch in terms of flavor, but one that took it just a step further in the creativity department.
When I initially concocted this idea and baked the cookies, it was a disaster. I used a chewy sugar cookie base. I also added marshmallows to make this more of a s’mores-like cookie. Let’s just say that I ended up peeling the cookies off the baking sheet with my fingernails. Note to self: Stock up on parchment paper.
Anyhoo, in doing some research, I came across Cakespy’s Golden Grahams cookies which used a basic Betty Crocker cookie recipe from a book that I just so happened to have on hand. Score! I made a couple of changes, added a velvety chocolate glaze and declared it delicious. Sometimes, messing up a recipe is the key to finding a perfect one…and here it is!
Chocolate Glazed Golden Grahams Cookies
3/4 C butter, softened (1.5 sticks)
1 1/2 C sugar
1 tsp almond extract
1/4 C water
1 1/2 C all purpose flour
1/2 tsp baking soda
1 tsp salt
Chocolate Glaze1 C confectioners' sugar
1/2 C semisweet chocolate chips
2 tbsp butter
2+ tbsp boiling water
kosher or sea salt
1 C old fashioned oats
3-4 C Golden Grahams cereal
Preheat your oven to 375 degrees. In a stand mixer, combine butter, sugar, egg, almond extract and water. Mix well. In a separate mixing bowl whisk together the flour, baking soda and salt. Stir into the sugar mixture. Mix in the oats and Golden Grahams. Once all combined, drop onto a greased or parchment lined baking sheet. I used a tablespoon-sized melon baller. Bake 10 to 12 minutes. Let cool on a wire rack and drizzle with chocolate glaze.
To make the glaze, melt the chocolate and butter together (I used the microwave, at 15 second intervals. It cooks quickly so be sure not to burn it). Whisk together with the sugar and hot water. If the mixture is too thick, add another splash of water to thin out into drizzleable consistency. Get your drizzle on over the cookies. Devour multiple cookies immediately.
*Original cookie recipe from the Betty Crocker Cooky Book, inspired by Cakespy
Though I haven’t tried it, I suspect that you can also add mini marshmallows on the tops of the cookies when they are half way done baking so as not to burn the marshmallows. Add the glaze on top and enjoy!
So there you have it. A soft yet crunchy on the edges cookie that is packed with Golden Grahams deliciousness and topped with a sweet, chocolatey glaze. So what do you think? Have you ever used cereal in baking?