Award-Winning Recipe: Betty Crocker

CHOCOLATE MARSHMALLOW-PILLOWS

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
¼ cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting:
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
½ cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Ice Cream for Dinner

I remember one time discussing dinner plans with my mom and grandma as we sat around the kitchen table deciding what to cook. After tossing around a few ideas my grandma just said, "I would just like to have ice cream for dinner." And hey, when you're 88 you are entitled to it!



Tonight we made one of her favorite recipes for a decadent hot fudge sauce. It is absolutely divine and a hint of malted milk powder makes it unique.

Grandma's Favorite Hot Fudge Sauce

2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup plain malted milk powder
3/4 cup whipping cream
1/2 cup light corn syrup
2 tablespoons unsalted butter
1 teaspoon vanilla

Combine sugar, cocoa powder, malted milk powder, whipping cream and corn syrup in a saucepan. Stir over medium heat until sugar has dissolved. Turn heat to low, bring to a simmer, and cook stirring constantly, for 4 minutes. Remove from heat then stir in butter and vanilla. Serve warm over ice cream. Sauce can be made ahead of time and reheated over low heat. Serves 8-10.

My Grandma is an admitted ice cream fanatic. This is her favorite hot fudge sauce to serve over vanilla or coffee ice cream. The malted milk powder is a delicious twist and it reminds her of her favorite Ovaltine flavor back when she was young. It is also my favorite, so the flavors are timeless.



Mmm...now that looks like dinner to me!



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