Posts Tagged ‘marshmallow’

PB Chocolate Chip Cookie Cake

This is the biggest week in my medical school career.

On Thursday, I find out where I am employed for the next four years of my life, where I will make my lifelong connections, where I will train to be the best possible physician I can be. At noon, my entire class will open our envelops containing the destination we’ve worked so hard to get to for the past four years. We’ll find out how far away we’ll be leaving one another. There will be tears of happiness and tears of sadness.

The thought of it makes me want to vomit.

Which is where this cookie cake comes in!

From the moment I saw this on Ellie’s blog, I knew I’d be making it in a time of turmoil. It looked comforting, inviting, and warm. And after all was said and done and I was eating my first slice, I knew it was exactly what I needed. The butterflies in my stomach vanished for a moment as I filled it instead with chocolate, peanut butter, and marshmallow goodness. How could I be stressed with a mouthful of what tastes like unbaked cookie dough?

Unfortunately, in my moment of need last night I polished off more of the cake than I anticipated. I’m not sure how I’m going to tide my nerves between now and Thursday now!

Peanut Butter Chocolate Chip Cookie Cake
adapted from Almost Bourdain

Makes 1 9″ cake.


  • 1 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp unsalted butter, room temperature
  • 1/4 c smooth peanut butter
  • 1 c lightly packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 1/4 c chocolate chips (I used 60% cacao)
  • 1 c minimarshmallows

Preheat oven to 355F. Grease and line a 9″ circular cake pan. Set aside.

Whisk together flour, baking powder, and salt in a medium sized bowl. Set aside. Using an electric mixer, cream together butter, peanut butter, sugar, and vanilla for 1-2 minutes or until well combined. Add in egg and beat another minute on medium speed, scraping down sides as needed. Switching to low speed, mix in dry ingredients until just combined. Fold in chocolate chips and marshmallows with a spatula. Pour into prepared pan and bake for 18-22 minutes. Allow to cool for 10 minutes in pan before running knife around edge. Then cool in pan for at least 4 hours before turning out and serving.


What kind of week are you having?


S’mores Bars

I apologize for the lack of posting this week but I’ve been doing a lot of carpe diem lately. This past week I went to the NY Wine Expo (and became a hot mess), watched the Knicks v. Heat game on Sunday while eating wings (yum), shopped for snowgear (but didn’t buy anything), and ate out a grand total of five times. Also I saw the King’s Speech, 127 Hours, and Tangled. All of which were fabulous. (If you want my opinion, while I thought King’s Speech was good, I didn’t think it should have won Best Picture but that’s the Academy for you!)

And all this time I’ve been working.

So there hasn’t been much time for baking or blogging (my Reader is out of control at the moment). But there has been time for these bars because they took all of 10 minutes to throw together! They were delicious to boot. Who can resist the classic s’mores combination? I have to say the chocolate was a little bit too sweet for my taste though. Next time I may try bittersweet chocolate or even unsweetened (the condensed milk adds a lot of sugar). These were easy, quick, and perfect for any sort of gathering. (Except I ate all of them on my own but shhhhhhh don’t tell!)

This Week I Ate..

  • Smitten Kitchen’s Sour Cream Pancakes. These were wonderful! Tangy and fluffy, perfect for dousing in maple syrup with a side of strawberries. A solid breakfast is always best way to start my day.
  • Curry Creamed Chicken with Couscous Salad. I used to make this all the time when I first started living on my own but my need for variety and the staggering amount of good recipes I have yet to try have prevented me from making it the past few years. I revisited my old favorite and can only say that I usually double the cream sauce because it’s so delicious. This dish comes together in under 20 minutes and it’s great for a weeknight meal (and fairly healthy too besides the cream).
  • Annie’s Eats Chicken Ranch Pizza. There was a sale on fresh pizza dough at my local supermarket this week so I stocked up and made a bunch of pizza. This is one of my favorite pizzas ever! I’ve made it at least half a dozen times now and Boy can’t get enough.
  • Chicken BBQ pizza. With my extra pizza dough I just threw on about 1/4 c barbecue sauce (hickory smoked), 3/4 c shredded mozzarella, caramelized red onion, and cooked chicken, and called it a day. Simple but delicious just the same.

S’mores Bars
adapted from Williams Sonoma, seen on Annie’s Eats

Makes 16 or 1 8×8″ square pan.


  • 3 tbsp unsalted butter, melted
  • 1 c graham cracker crumbs (approximately 6-7 graham crackers)
  • 3/4 c sweetened condensed milk
  • 1 1/3 c semisweet chocolate chips
  • 1 1/2 tsp vanilla extract
  • pinch of salt
  • 1 c mini marshmallows
  • 2 whole graham crackers
  • extra butter to grease the pan

Line an 8×8″ baking dish with aluminum foil and lightly grease with extra butter. (I found it easier to grease the foil first and then place in the pan.

Using a fork, mix melted butter with graham cracker crumbs until evenly moistened. Pour into the bottom of the pan and press into an even layer. (I used the bottom of a glass.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Stir occasionally until the chocolate is completely melted and the mixture is smooth. Take the pan off the heat and stir in the vanilla and salt. Quickly pour the mixture over the graham cracker base and smooth with a spatula. Sprinkle marshmallows over the chocolate and gently press them in so they are anchored. Break up the whole graham crackers and insert between the marshmallows.

Cover and refrigerate about 4 hours or until firm. Cut into bars and serve cool.

When was the last time you carpe diem’d?