Foodiemarvel

Sushi in Kansas City Bob Wasabi

gallery August 13, 2016 Leave a response

Sushi in Kansas City Bob Wasabi

There was a place near Dallas that was my absolute favorite place to get sushi. My favorite roll was called “The love roll,” and I was pretty much in love with it. Accurate. Check. Check. It had scallops and avocado wrapped around the outside with shrimp tempura and crab on the inside. I had my favorite two sauces: the spicy mayo sauce, and eel sauce. So, when I set out for sushi in Kansas City, Bob Wasabi on 39th had some pretty big shoes to fill.

Sushi in Kansas City Bob Wasabi

We have been to about 4 other places for sushi in Kansas City. Each place was pretty good, but still didn’t hold a candle to my fave back home. We still haven’t been to one that recently made one of those headline grabber articles on Facebook. That one is on my list for next time. Someone just mentioned in passing that they really liked Bob Wasabi Kitchen, so we decided to give it a try.

At first glance

I am new to the area, so I remembered going down to that area of Kansas City a few times before and I remember how difficult it was to find parking right off of 39th. There are some really cool, trendy places on or right off 39th. Q39 (BBQ)  is also on my list and I plan on doing a review as soon as I do. Another is Jazz, a Louisiana Kitchen. I ate there not long after we moved here and it was really great cajun food. Bob Wasabi Kitchen is a little further east than Jazz but not as far as Q39. Both are on the north side of the street.

As I suspected, it was difficult to find parking immediately in the same parking lot as Bob Wasabi, but we were extremely lucky that someone was leaving just as we arrived. The place looked a little small with 15 tables, give or take a few. The foodie in me recognized right away that I would be able to take pretty amazing photos with the amount of sunlight peering into the front glass windows.

Ok, Ok…but how was the sushi!?

I ordered the sesame house salad and was pleasantly delighted. Every other place I have had sushi in Kansas City has disappointed me a bit. Their ginger salad dressing was either way too tart with vinegar, or some other concoction that didn’t resemble a ginger dressing one bit. This one (if I had to close my eyes) would have been hard to tell the difference between my fave back home and Bob Wasabi’s. The only complaint and I mean it’s super minor is that the carrot design on top (though beautiful and artistic) was harder to eat because each carrot piece was about 2 ft long held out in length. It’s not like pho where you can chomp down on a long noodle and boom, you’re done. There’s a little more gnaw to this. The taste = amazing.

Sushi in Kansas City Bob Wasabi

The sushi came. We asked for our favorite sauces (spicy mayo and eel) and the waitress was informative, helpful, attentive, and really sweet. We ordered 2 rolls and I also ordered salmon nigiri. (Nigiri is just the piece of fish on top of a dab of wasabi and then on top of a little mound of rice).

Sushi in Kansas City Bob Wasabi

The rolls and the sushi were packed with flavor. The salmon was fresh, buttery, velvety and delicious. The rainbow roll was incredible as well. Hubby got a shrimp tempura roll and it was packed with fresh flavors upon flavors. The rolls were pretty good sized also.

I would love to say I’m going to visit this place every week, but the prices were just a bit steep for us. The same meal back home would have cost us about $15 cheaper. Was the food worth it? Yes, I think so. I think it’s just a matter of location. That area and the demand for this quality of sushi can ask what they ask. We just see it more as a treat than a once a week outing. I think we also could have shared a roll, as they were pretty big. We also did not get any alcohol as it was a Friday lunch and I had to get back to work.

If you’re out and about in Kansas City and want top quality, delicious sushi, go to Bob Wasabi Kitchen on 39th Street. It will not disappoint!

Carnitas on a Crispy Tortilla

gallery August 13, 2016 Leave a response

Carnitas translates to “little meats,” but there is nothing little about this dish. This dish is easily one of my favorites. My youngest says my Carnitas on a Crispy Tortilla is in his “Top 3, mommy. No doubt.” I would have to agree, son. Definitely.

In the sauna, little carnitas

So, we lived near Dallas for over 8 years. In my opinion, we had some of the best tex-mex food around. Generations and regions change recipes over time, so you’re not going to get one area that agrees 100% with how another area has adapted a dish – or if you do, it’s pretty rare. I searched high and low for many carnitas recipes over the last 10 years. The one I have adapted to is a little odd, but it delivers the most amazing flavor profile you’ll ever taste in carnitas.

Carnitas on a Crispy Tortilla

 

It starts with getting those babies nice and tender. To accomplish this, you let it simmer in a liquid and seasoning concoction for about 2-3 hours. Some use lard. I do not. I have nothing against lard. I just don’t think it’s necessary to get the same flavor profile. Enter Coca-Cola and Sunkist. I told you it was a little odd….trust me on this though. It offers just the right amount of sweetness and flavor to counter the saltiness and savoriness of the dish.

Now your carnitas need some friends

The way we dress ours up is to fry flour tortillas in vegetable oil for about 35 seconds per side to get them nice and crispy. They want to huff up in places, but I keep a knife because I don’t play it’s super handy to just pop the little air pockets as they arrive. Then, I cook 2 cans of black beans with some onions chopped up, and seasoning until they are thick, but able to spread on to the tortillas. I also chop up lots of yummies like lettuce, tomatoes and red onion. Grate some cheese and make my Jalapeño Ranch Salad Dressing or an avocado cream sauce and you will make friends. Lots and lots of friends. You could be boring and just eat them on a soft flour tortilla and nothing else. Do you also dream in black and white? Come on,now!

Ok, let’s get started!

Carnitas on a  Crispy Tortilla:

Carnitas on a Crispy Tortilla

Takes 3-4 Hours
Serves 6-8 People

Ingredients:

  • 2-3 lb pork shoulder
  • 2 Tbsp vegetable oil
  • 1/4 Cup Sunkist Soda
  • 1/4 Cup Coca Cola Soda
  • 1 onion quartered
  • 1 Cup of water
  • 1/2 tsp of each seasoning: black pepper, red pepper, garlic salt
  • 1/4 to 1/2 tsp of each: cumin, chili powder, paprika, salt

Instructions

Put all of your seasonings in a bowl.

Heat up oil in a big dutch oven or pot on medium high heat. Put chunks of pork shoulder in pot and put half of the seasoning in all over pork. Reserve half to put on the other half after you flip them. When browned on one side (approximately 4-5 minutes) flip and season with other half of seasoning. Brown that side for another 4-5 minutes.

Add sunkist, cola and water. Place lid and let simmer for 35 minutes. Taste the liquid. If it doesn’t have enough seasoning, add more here. Add another 3/4 cup of water. Replace lid and cook for another 35 minutes. You will add water as long as you have at least 1/2″ at the bottom of the pot. Sometimes it’s 3 times, sometimes it’s 4 times.

When it has been cooking at least for 2 hours, add cut up onion.

When the pork is fork tender, take 2 forks and pull pork apart in its own liquid.

This part is optional:

Fry small tortillas in vegetable oil for 45 seconds per side or until golden brown. Take out and let rest on a paper towel (with plate). Our family loves black beans cooked down to mush, so we add the black beans, then the pork, then lettuce, tomatoes, onion, cheese, jalapeño salad dressing, and hot sauce or salsa.

SO GOOD!!!

Carnitas on a Crispy Tortilla

 

 

Perfect Pesto Pasta Salad

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Perfect Pesto Pasta Salad can cure a cold. It can also help when you’re feeling down. Well… it seems that way, anyway. Pasta is one of those guilty pleasures I love to go to when I just need to fill up on comfort foods. Whether it’s just cooked with some butter and chives, or made with a béchamel cheese sauce with chicken… I haven’t met many pasta dishes I don’t like.

Perfect Pesto Pasta Salad when the weather starts to get a little cooler

Perfect Pesto Pasta Salad

There’s a pasta salad I love at La Madeleine’s Country French Cafe. I always pick that with their tomato basil soup. More on that in another blog. My perfect pesto pasta salad recipe reminds me of theirs. I think it comes pretty darn close! I first started with another version from The Nurtured Nest. It was really close too, but I altered it just a bit to suit my taste. Play with the ingredients to suit your taste!

Perfect Pesto Pasta Salad

Takes 30 Mins
Serves 8-10 People

Ingredients:

  • 1 Box of Bowtie Pasta
  • 6 Tbsp Pesto
  • 3 Tbsp Caesar dressing (I love Newman’s Own)
  • 1 Tbsp Milk
  • 1 Tbsp Olive Oil
  • 3 Tbsp chopped up roma tomatoes
  • 1/2 Cup spinach (chopped up)
  • 1/2 cup sundried tomatoes
  • 4 Tbsp parmesan cheese (grated)
  • 2-3 Tbsp chopped green onion
  • 2 Tbsp red onion finely diced
  • 1/2 tsp black pepper and 1/4 tsp garlic salt

Instructions

Cook pasta according to directions or until al dente.

For the Dressing

  1. Place pesto, caesar dressing and milk in a bowl. Whisk until combined. Chop up tomatoes, green onions, spinach, sundried tomatoes and red onion.
  2. When pasta is done, take out, toss with olive oil and let cool for 15 minutes.
  3. Combine pasta with dressing and mix thoroughly.
  4. Add chopped ingredients, pepper and garlic salt. Taste. Add more seasoning if necessary.

Enjoy with a bowl of tomato basil soup!

 

 

First Video of Healthy Protein Balls

standard August 10, 2016 Please Comment

I finally shot my first video of healthy protein balls. The title of it really should be called 10,000 balls due to how many of these I made. Wait, let me rethink that.
First Video of Healthy Protein Balls

In order to capture this video, I must have put in about 30 hours practicing. Our kitchen is not much bigger than a casket not exactly ideal for a lot of cooking, hosting a 12 man band, or holding a lot of video equipment or lighting on top of that.  I had 1 light. Wasn’t enough. I had 2 lights. Still wasn’t enough because 1 light would run into the other light and I had to move one back in order for them to fit…but if I moved 1 up, then 1 had to come down and there went the whole brightness thing again. It wasn’t as focused as I wanted it to be and the lighting was funky.

After several bottles of wine, a few tears (and we’ve already visited how many balls), I made up my mind I was going to get this. So, I looked at many tutorials and many blogs.  I also  saw a behind the scenes, food video by Buzzfeed.

I was sure they had to have some amazing equipment. So…strike one against me. I’m sure they also had to have had 10 light stands with 10 ft LED panels. I paused it at just the right moment where I saw the light set up. “Ok,” I thought. “I can do this.”

Your can dooooo ehhhht!

I gathered my lighting and my little camera and I set out to shoot my first ever video of protein balls. The only thing I didn’t have on hand which deviated from my normal Protein Balls Recipe were the mini chocolate chips. I happen to love them in mine, so I don’t omit them.

My First Video for Healthy Protein Balls

I’m super excited to make more though. It was fun! More time consuming but I loved it.

My first Video of Healthy Protein Balls can be found on Youtube (or by clicking the link), and also on Facebook. I’m Foodiemarvel on both, so come and find me! Cheers!

First Video of Healthy Protein Balls

Weekly Update No 1

gallery August 8, 2016 Leave a response

Weekly Update No 1

I am finally writing Foodiemarvel Weekly Update No 1 ! Warning: this update may be a little random…but this is honestly how my life is most times with 3 kids!

In the beginning

I started this blog a few weeks ago, starting it off with  This is the beginning. I really wanted a great reference point to look back on (and hopefully be extremely proud of.) Hubby helped me construct a DIY softbox where I could practice my photography skills in non-natural sunlight setting. I took a minimum of 100 photos per subject. I guess that was the inner chef in me, not wanting to send photographs out there (like a chef not wanting to send a bad dish out) into the world. Now I totally see why bloggers and photographers say natural sunlight is best. I now monitor the weather channel like nobody’s business, praying for sunlight before a big blog!

Reminder of why I started to begin with

I would be lying if I said I haven’t gone from tears to joy to aggravation to happiness to excitement to agony… in the scope of 2 weeks. I care so much about what I put out into the world. I care so much about this blog. I have a vision of what I really want it to be. So I put a lot of pressure on myself.

I recently read from a huge blogger that you have to really relax, and enjoy the process. Remember why you started the blog in the first place. Not obsess over the little things or you’ll drive yourself crazy over them.  I have fallen back into this mindset this week. I have really been enjoying the process. I just LOVE food. I love setting the pictures up. I love researching recipes. I love the end result when I have knocked it out of the park and have a FANTASTIC photo. I haven’t been obsessing over SEO and metas and whether or not the print button should be at the top or the bottom, big or small, icon and text or just icon…. ya feel me?

The next big thing

Other than that, our soon to be 19 year old will be off to KU in about a week. It’s only fitting I start with Weekly Update No 1 the same time our 19 year old is starting her new venture as well.

I have mixed emotions I think. Part of me is so sad that this phase of her life with us is over. I have wiped her nose. I have talked her through mean 12 year old girl situations. Late night counseling sessions. Then there’s that part of me that has realized she is one step away from being completely independent and I think I’m finally ok with that. I think there are complexities that come with some at that age. They are just ready to jump. Ready to spread their wings. She will be studying medicine eventually, and we couldn’t be more proud. She has a giving heart and I have no doubt she will be a comfort to thousands she comes into contact with.

(she took this pic -by the way) My little shutterbug.  Photo Cred: Kenzie

Weekly update No 1

Simple Roasted Fall Veggies

standard August 8, 2016 Please Comment
Simple Roasted Fall Veggies

When you get the first wave of cooler weather, you start wanting to dive into your fall cookbooks to find something comforting. For me, that’s simple roasted fall veggies. There really is no approved list of the right veggies to roast. I don’t discriminate when it comes to roasting veggies. The more the better. I also love to look for diversified colors when I’m looking for my veggies. It’s got to be the foodie in me. Looks matter, ok!?

To Reduction or Not To Reduction

I wanted to experiment with some different flavors this time, and remembered when I had roasted veggies one time in New Orleans where they topped it with a reduced balsamic glaze. It was definitely a different experience than with plain old veggies. It also is really not hard to make. I think people may get intimidated with big, fancy terms or ingredients sometimes. A balsamic reduction is simply pouring the balsamic vinegar into a pot, adding a few ingredients, letting it simmer for about 7-10 minutes and that’s it! Another dish you could totally make if you save the glaze is my Outback Steakhouse copycat wedge salad that I also use the glaze to drizzle on to send an ordinary wedge into outer space wedge. Trust me on this. Other dimensions.

Simple Roasted Fall Veggies (with balsamic reduction)

Simple Roasted Fall Veggies

Takes 45 Mins
Serves 6-8 people

Ingredients:

For Veggies:

  • 2-3 carrots, peeled and cut
  • 1 bell pepper cut in chunks (color your choice)
  • 4-5 brussels sprouts cut in half vertically
  • 1 small red onion cut into chunks
  • 4-5 mushrooms with stems off
  • Other items are optional: cauliflower, sweet potato, zucchini, butternut squash, broccoli (there are so many fall veggies to choose from)
  • 1 to 2 Tbsp olive oil
  • 1/4 to 1/2 tsp garlic salt
  • 1/4 to 1/2 tsp black and red pepper
  • Couple of dashes of Italian seasoning

For Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1/4 cup + 2 Tbsp honey

Instructions

Heat oven to 400.

For the Balsamic Glaze:

  1. Place balsamic vinegar and honey in a heavy bottom sauce pan on medium high heat. Bring to a low simmer and stir often. Let cook for 10-15 minutes or until thickened. It will thicken even more once it starts cooling. I like mine a tad bit on the sweeter side, so I taste it at this point. It will be a tad bit tangy.

For the Veggies:

  1. Place all cut up veggies in a big bowl. Coat with olive oil. Stir. If it seems on the dry side, add more olive oil 1 Tbsp at a time. (I love to use my hands with this, so clean hands!)
  2. Wash hands! Take seasonings and place them all in a small bowl to mix. Take seasoning mixture and sprinkle half onto veggies. Stir. Sprinkle other half onto veggies. Stir.
  3. Place all veggies on a big roasting pan that has been sprayed with non-stick spray or lined with parchment paper.
  4. Roast for 20 minutes. Take spatula and gently stir all veggies around, sometimes flipping some of the veggies. Lightly drizzle all veggies with balsamic reduction and cook for another 15-20 minutes or until nice dark brown crust forms on veggies.

Simple Roasted Fall Veggies can be saved for 4-5 days in an airtight container and served with just about any protein, beef or all by itself.

 

Banana Cream Pie with graham cracker crust

standard August 7, 2016 Please Comment

Banana Cream Pie with graham cracker crust has to be my hubby’s favorite desserts I make. It’s either the top, or in the top 3 for sure. He also loves an eclair cream pie, so I think the cream pies win it for him.

Secret ingredient?

This banana cream pie has a special ingredient in the crust which I never really would have thought to try, but when I think about it, it’s actually pretty genius! It’s banana! You might think it’s something you could leave out, but after having it in it, I wouldn’t dare. I would also note that it is important to wait until the banana is somewhat ripe. It will definitely affect the taste of the recipe if you use a partly green banana.

Banana Cream Pie with graham cracker crust

Banana Cream Pie with graham cracker crust

Takes 1 hr + 30 mins
Serves 6-8 people

Ingredients:

For banana graham cracker crust:

  • 2 1/4 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/4 cup mashed up banana
  • 1/4 cup butter melted

Banana custard filling:

  • 1/2 cup sugar
  • 1/3 cup corn starch plus 3 Tbsp
  • 1/4 tsp salt
  • 1 1/2 cups whole milk
  • 1 1/2 cups whipping cream
  • 4 large egg yolks
  • 2 tsps vanilla extract or can use a vanilla bean
  • 2 1/2 Tbsp butter
  • 4 ripe bananas

Instructions

    1. In a food processor, take graham crackers and pulse until resembles crumbs.
    2. Put crumbs in a bowl and add sugar and mashed banana. Try to get the banana incorporated throughout as much of the crust as you can. Add in melted buttered stir until all combined.
    3. Place banana graham cracker mixture into your 9 1/2″ or 10″ pie dish using fingers to gently press mixture all around and up sides. Don’t worry if it feels like it may come apart. When it is baked, and sets, it will stay together. Let sit in the refrigerator 35-45 minutes.
    4. In the meantime, in a pot on the stove, combine cornstarch, sugar and salt on medium high heat.
    5. Add whipping cream, whole milk and egg yolks. Whisk constantly for approximately 7-8 minutes or until the custard has a slight boil and thickens. You can turn it down during this process but only if you still have a slight simmer.
    6. Remove from heat & stir in butter and vanilla or vanilla bean (scraped) if using.
    7. Transfer custard to a bowl and cover with saran wrap (on the custard with fingers – not just on the bowl) to avoid lumps or skin forming and place in the refrigerator for 1 hour.
    8. Preheat oven to 350 and take pie crust out of the refrigerator. When preheated, cook crust for 15 minutes. Let cool completely when done.
    9. Take custard out of refrigerator and put 1 cup of it onto cooled crust. Top with a layer of sliced bananas. Repeat with 2 more layers.
    10. Let pie sit in refrigerator for at least 6-8 hours for best results. If you cut it before then, it may not stay set up. Overnight is best.
    11. Top with whipped cream, chocolate, caramel sauce -whatever you like!

Banana Cream Pie with graham cracker crust

 

Outback Steakhouse copycat wedge salad

standard August 6, 2016 2 responses
Outback Steakhouse copycat wedge salad

One of my all-time favorite wedge salads comes from Outback Steakhouse. I get wedge salads at many other restaurants, but the reason the one at Outback stands out so much is because not only do they have blue cheese dressing on it, but they also put a balsamic reduction drizzle on it. That, combined with the blue cheese dressing is absolutely heaven. This is why I set out to make an Outback Steakhouse copycat wedge salad.

If you love a wedge salad but want to switch it up just a bit from ranch or blue cheese dressing, check out my Jalapeño Ranch Salad Dressing. For now… we’re going to the Outback….

 

Outback Steakhouse copycat wedge salad

Outback Steakhouse copycat wedge salad

I think people are intimated by reductions. Balsamic reduction is super simple to make. It just takes some time and patience. Oh, and it also takes a very good quality balsamic vinegar to start with.

Go the extra mile and make a medium rare filet or prime rib to go along with it. The seared juices and flavor of a filet or ribeye sliced thin combined with the cold crispness of the lettuce and creaminess of the blue cheese… there aren’t many other things on this Earth that leave a long lasting taste bud impression.

Outback Steakhouse copycat wedge salad

Outback Steakhouse copycat wedge salad

Ingredients for Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 1/4 cup plus 2 Tbsp honey

For Salad:

  • A head of lettuce
  • 2-3 Tbsp blue cheese salad dressing
  • Toppings to include: chopped cherry tomatoes, finely chopped red onion, 2 slices of bacon cooked, crumbled blue cheese, green onion optional. (I suggest a TBSP of each, but you can alter the salad to your preference of amounts.)

Takes ,
serves 1-2

Instructions

  1. Instructions for balsamic: In a pan on medium high heat, bring balsamic vinegar and honey to a boil. Stir often for about 10-15 minutes at a soft simmer. Even though it might not seem thick enough, it will thicken when cooled. You can also use this reduction on pan roasted veggies.
  2. Wash lettuce and remove core. Cut in half vertically. Now cut that half horizontally. You have a wedge!
  3. Place your wedge on a plate and top with: blue cheese dressing, crumbled blue cheese, red onion, cherry tomatoes, bacon, and green onion.Other options also include: ribeye or filet, and/or candied pecans. I have probably had this salad from Outback more than I have had fries from a fast food restaurant. It tastes almost identical. I am super happy with this outcome!! Enjoy!

Campfire Chocolate Chip Cookie Smores Pie

gallery August 5, 2016 Leave a response

Campfire Chocolate Chip Cookie Smores Pie

Gather around the campfire and get ready to have some kicked up chocolate chip cookie smores pie! We took the traditional campfire treat and kicked it up just a couple of notches. I’m not the biggest fan of graham crackers. I’m just not. I also am not a fan of graham crackers and chocolate together. Having said that, I came up with a Campfire Chocolate Chip Cookie Smores Pie that will knock your socks off! It still has the yummy chocolate and marshmallow with just cookie instead of the cracker.

First, I made these delicious EASY 30 Minute Chocolate Chip Cookie Cake Cups the other night and had some leftover chocolate chip cookie dough.  I also had some marshmallows on hand. The cookie dough was the packaged, pre-made kind, so it was really easy and fast. It makes things super fast when you can use ready made. Of course, I love to make things from scratch, but if time is an issue -pre made chocolate chip cookie dough is totally acceptable.

Remember, you can make any variation you want! Experiment and use what you have on hand, or what flavor combinations you love!

 

Campfire Chocolate Chip Cookie Smores Pie

Campfire Chocolate Chip Cookie Smores Pie

Ingredients

  • 1 Package of Chocolate Chip Cookie Dough (brand is your preference)
  • Marshmallows (however many you like)
  • 1 Can of Whipped Vanilla Icing
  • Couple of Hershey Bars (or any brand chocolate bar)
  • More melted Hershey’s chocolate with a little cream added for drizzable (that should be a word) sauce

Takes ,
serves 2-4

Instructions

  1. Preheat oven to 350.
  2. Press your cookie dough into a cast iron skilled about 1/2 inch in thickness. Cook for approximately 15 minutes. Check that the cookie is a nice brown color. Each oven varies and of course, each thickness varies in cooking time.
  3. Take out and let cool for 10 minutes. Now, put your oven on broil.
  4. Add chocolate bar and let melt for 5 minutes. Spread all over cookie. Once spread, let cool. Spread vanilla icing on top of chocolate then sprinkle marshmallows all over.
  5. Put into oven and you should most definitely not walk away. It only takes 30-45 seconds for marshmallows to brown. Of course, you could always torch the tops if you have a fancy creme brûlée’ torch.
  6. Finally, remove and top with chocolate sauce or sprinkles.

Enjoy!!! If you make this, please make sure to tag me so I can see it!

 

 

EASY 30 Minute Chocolate Chip Cookie Cake Cups

standard August 4, 2016 Please Comment
Chocolate Chip Cookie Cake Cups

First of all, remember how easy those Lemon Tart Cookie Cups were to make? I love chocolate chip cookies and I love chocolate chip cookie cakes. I thought, why not combine the two AND make it super simple, easy and quick to make store bought cookie dough but in chocolate chip cake cup form? Also, do you remember getting to have a chocolate chip cookie cake when you were younger at parties? Those were the BEST parties.

Let’s talk chocolate chip cookie cakes

It seems like chocolate chip cookie cakes from the mall typically have a white icing and a black icing. However, the mall’s chocolate chip cookie cakes can be a bit pricy. So, I decided to figure out a way to bring the same delicious flavors of the mall’s chocolate chip cookie cakes home where it’s not super expensive either.

Chocolate Chip Cookie Cake Cups

I made one change to the chocolate chip cookie cakes you get at the mall, though. I switched out the chocolate icing for chocolate pudding. You can use regular chocolate pudding, or a dark chocolate pudding. (Your choice) For ease, I used a tube of chocolate chip cookies you find at any grocery store. (Again, your choice in brand) I also used just a whipped, vanilla icing straight out of the can. Chocolate icing would probably be fine as well. Most of all, it is your choice to have fun with. Enjoy being creative!

Chocolate Chip Cookie Cake Cups:

1 package of store bought cookie dough in sheet form (not roll)
A box of instant dark chocolate or regular chocolate pudding
Nonstick spray
1 can of whipped vanilla icing

Directions:

Preheat oven to 350. Follow your directions on the pudding mix and allow enough time to set up.

Spray mini cupcake pan with nonstick spray. Take each little square section from cookie dough sheet and press down gently with your fingers into a mini cupcake pan. (regular would probably take 2-3 of them) Press until cookie dough is evenly spread out but not too thin where there are holes. Also, paying attention to them being evenly spread out.

Bake in oven for approximately 11 minutes. (check periodically since all ovens are different) They may puff up all over. That’s ok. When they are golden brown to brown, take out of oven. Let cool completely. Also, if you do not, your cookie will not come out of the pan easily.

Only when cooled, take a sharp knife and gently slide in between each cookie cup and the pan, wiggling back and forth to release. Take your hands and gently pull cookie cup out.

Take a small spoon amount of pudding, followed by a small amount of vanilla icing to top.

Finally, you can top with cocoa powder dusting, or you could also top with shaved chocolate.

Enjoy!

 

 

 

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