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Rocky Road Cookies!

rocky-road-cookies

Rich fudge cookies covered in a pile of marshmallows, chocolate and almonds.

A perfect rocky road combination!

Confession: I’m not a fan of ice cream. I mean, it’s ok- but it isn’t like my favorite dessert. The rocky road combination of marshmallows, chocolate and almonds began in ice cream- back in the early 1900’s. It was actually the very 1st creative ice cream flavor- prior to its invention there was only vanilla, chocolate, and strawberry. Stop and imagine that for a minute. The world with no mint-chip ice cream…

So they invented this crazy new flavor, and then the Great Depression hit- and people didn’t have much money to buy ice cream. In a feat of marketing genius, it was given the name “Rocky Road” to relate to what people were going through and boost sales. It must have worked, because this flavor of ice cream has stood the test of time and is still filling the freezers of America.

rocky-road-cookies

Since ice cream isn’t my favorite dessert, I like to take these flavors and create other things with them instead! I made Rocky Road cupcakes a couple of years ago on Easybaked, and they are still one of my favorite recipes. Yum.

rocky-road-cookies

These are easy to make, and a perfectly rich, but not too sweet treat for any holiday or celebration. Or just for Mondays. Mondays always need good cookies.

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 24, 4-inch round cookies)

Cookie: 

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Toppings:

  • 1 bag of mini-marshmallows
  • 1 bag of Wiltons candy melts in dark cocoa
  • 1/4 bag of Wilton’s candy melts in white
  • 1 cup of sliced almonds
  • 1 cup of chocolate chips

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  
  • Cut into large circles (you want to have room for all those toppings!) and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Slide parchment paper off cookie sheet with cookies on top. Allow them to cool on counter.
  • Melt dark cocoa candy melts in microwave in 30 second increments, stirring in between until smooth.
  • Spoon about a tablespoon of chocolate on the top of a cookie and spread to edges.
  • Immediately (before chocolate hardens) add marshmallows, almonds and chocolate chips. They all don’t have to touch the melted chocolate, and some can be loose on top.
  • Finish all cookies in the same manner.
  • Melt white candy melts in the microwave in 30 second increments, stirring in between until smooth.
  • Place candy melts into a small zip-top bag, clip a corner and drizzle white chocolate over the top of each cookie as shown.
  • Allow everything to harden up.
  • Store in an air-tight container for up to 5 days (the marshmallows get a little chewy past that point). Make sure to layer parchment paper between the layers of cookies when storing them.
  • Enjoy!

rocky-road-cookies

My thoughts: There is just something unbelievably good about marshmallows on a cookie. The chewy sweetness of those, the crunchy nuts, the soft chocolate cookie… I LOVE these! Sometimes the love of a dessert is as much about the textures as it is about the flavors- and this cookie wins in both categories!!!! I hope you get a chance to try these! Enjoy! ~r

Other favorites for the cookie jar: (click on a photo to see the recipe):

Gingerbread Cookies!German Chocolate CookieChocolate Chip Oatmeal CookiesChocolate Espresso Cookies!!!

 

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Rocky Road Cupcakes!

Posted on

Rocky Road Cupcakes!!!!These chocolate cupcakes are filled with creamy marshmallow and topped with a rich ganache frosting, marshmallows and almonds! YUM!!!!!

These are fork-eating cupcakes!  You’ll love that combination of rocky road flavors in these rich and messy-to-eat cupcakes.

Rocky Road Cupcakes4I absolutely love this frosting.  I have used ganache for many recipes, but I’d never taken the time to whip it up into a frosting.  Now that I’ve tried it, I will be back for more- this frosting is so rich and chocolatey!!! Ready for a recipe?

Here you go: (printable version)

INGREDIENTS:

  • One box of chocolate cake mix (with oil, water and eggs to make according to package)
  • One large jar (13 oz) of Jet-Puffed Marshmallow Creme
  • One bag of semi-sweet chocolate chips *
  • 1/2 cup of whipping cream *

(*double these two ingredients if you want to pile your frosting high like mine is)

  • One bag of mini-marshmallows
  • 1 cup of slivered or sliced almonds
  • a little white chocolate to drizzle on top, if desired

DIRECTIONS:

  • Start your frosting first, as it needs to chill before you beat it, and double the recipe if you want piles of frosting like mine.  I went a little overboard for fun pictures!! 🙂
  • Place 1/2 cup of whipping cream into a medium saucepan and heat it on the stove until the cream starts to bubble just a bit on the edges, stirring as it heats.  Turn off the heat, add the chocolate chips and cover for 5 minutes.
  • Stir melted chocolate and warm cream together until completely smooth (a “ganache”).  Put it in a medium bowl and refrigerate until it is a cool, spoonable consistency (30 minutes to an hour).
  • Make cake mix according to box, and divide equally into 24 cupcake lines placed in a muffin tin.
  • Bake as directed on box, and cool completely.
  • Core cupcakes using a small knife, or a cupcake corer.  I used the Chicago Metallics one, and for $4 there is just no reason to not get one- it makes filling cupcakes SOOOO easy!  Isn’t your birthday coming up???

So easy to core cupcakes!

  • Spoon entire jar of marshmallow fluff into a gallon-size zip-top bag and clip a corner off with scissors.  Squeeze the marshmallow into the middle of each cupcake and then trim a little of the core you removed and place the “lid” back on top of the filling.
  • Remove cooled chocolate ganache from refrigerator and beat on high until light and fluffy.
  • Place icing in a gallon size zip-top bag that has been fitted with a decorating tip in one corner, and pipe icing onto the cupcakes.
  • Decorate with almonds, and mini marshmallows.  I also added some mini chocolate chips (because I had some leftovers from another recipe) and I melted some white chocolate to drizzle on top.  Be creative and make these little marshmallow-y cupcakes irresistible!!!!


Rocky Road Cupcakes!!!!!

 

My thoughts:  These are FABULOUS cupcakes.  I love the gooey marshmallow creme surprise in the middle!  And that frosting….. oh my.  A few tips:  the frosting does harden up, so get those almonds and marshmallows placed in it as soon as you are done piping the frosting on.  This is good, because it holds all those yummy toppings in place!  Also, store these all sealed up.  You know what happens when you leave the bag of marshmallows open?  Yucky, rubbery, dried up marshmallows!  The same will happen if you just let these set out. 

I hope you love these little yummy desserts!!!!  ~r

Rocky Road Cupcakes with marshmallow filling!!!!Want some other ideas for that new cupcake corer?  We love filled cupcakes here at Easybaked!  Here’s a few of our favorites:

Cinnamon Roll Filling in a yummy cupcake!Peppermint Hot Chocolate Cupcakes!!!Toxic Slime-filled Cupcakes!Mocha caramel filled cupcakes3

Rocky Road Fudge Bars

Posted on
These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!
INGREDIENTS:
  • 8 oz. Philadelphia Cream Cheese
  • 12 oz. semi-sweet chocolate chips
  • 2c. mini marshmallows
  • 2c. rice krispies
  • 1c. dry roasted, salted peanuts
  • 1/2 c. creamy peanut butter
  • 1/4c. powdered sugar
DIRECTIONS:
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
  • Soften cream cheese in microwave until creamy and smooth.
  • Combine chocolate and cream cheese until well blended.
  • Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
  • To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
  • Press this mixture into a 9×9 pan that has been lined with foil.
  • To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
  • Add powdered sugar to desired consistency (should be thick yet still spreadable)
  • Spread this fudge layer over the top of the bars and freeze for 30 minutes.
  • Remove bars from the pan using the foil to lift out.  Cut into squares and serve!
My thoughts:  This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂
 It was inspired by bar cookies my grandmother used to make with me when I was little.  Hers were called O’Henry Krispies and they were delicious!  The addition of cream cheese gives these bars a rich and creamy feel.  This is an incredibly easy dessert- but oh soooo yummy!  Hope you enjoy them!  r-

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