Sugar Cone Magic Shell

Ice cream is a basic necessity during the summer months. And with any good ice cream, you’ll need this sugar cone magic shell. 

Sugar Cone Magic Shell

When I was a kid, we used to go over into Burlington, New Jersey for different things – mainly trips to my aunt’s house. And often times, especially during the summer, we’d stop at Dairy Queen on the way home. To this day, I associate that drive with Dairy Queen, right there on the main drag into and out of Burlington. It’s been a long time since I’ve been to Dairy Queen but man, I am basically always craving a dip top cone.

These days, it’s known better as magic shell. It’s a hard, shell-like topping on the ice cream flavor of your choice that is sweet, slightly crispy, melty and wonderful. As a kid, I’d always order the chocolate dip top – a vanilla cone with chocolate magic shell. But now, you can try a million different magic shell variations! I considered what flavor to make when I set out to make my magic shell and briefly considered chocolate pretzel. But I took my favorite childhood treat and made it into a more current, fun dessert by adding crushed up sugar cones into my magic shell. It’s getting the best of all worlds in one dessert.

Sugar Cone Magic Shell

For any magic shell, you’ll need coconut oil. Coconut oil is what gives it that hard shell. But from there, you can have fun! Chop up some pretzels, add in some peppermints, swirl in a little peanut butter. Do what makes you happy and what reminds you of being a carefree kid!

Sugar Cone Magic Shell 

Sugar Cone Magic Shell

Ingredients

  • 1/4 cup coconut oil
  • 2 cups chocolate chips
  • 2 sugar ice cream cones, crushed

Instructions

  1. Place the coconut oil and chocolate chips in a microwave safe bowl. Microwave for 30 seconds, then stir.
  2. If not yet completely melted, place back in the microwave in 30 second increments until fully melted.
  3. Stir in the crushed cones. It is now ready to use.
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Cotton Candy Milkshakes

Cotton candy may be trendy, but it’s popular for good reason. This cotton candy milkshake is sweet, festive and fun. 

Cotton Candy Milkshakes

For years, Brian and I talked about opening up a little shop strictly dedicated to milkshakes. Then a friend got involved and we started throwing around the idea of having a milkshake truck instead. Something that could make milkshakes easily available on the spot for the masses. Obviously, it was just fun talk, not an actual idea we were hoping to accomplish. But I always thought if we ever really did do it, we’d call the place “Milkshake.” Just simple and fun.

If we ever opened up Milkshake., it would absolutely feature this cotton candy milkshake on the menu. I hesitated at first, cotton candy is so trendy. I hate falling into trends too heavily. But when I saw the cotton candy flavoring* at our local baking supply store, I couldn’t help myself. I went easy at first, testing it a little here and there. And then I cotton candied all the things. Whipped cream, cheesecake, ice cream, a million different desserts. This milkshake is the crowned jewel of my cotton candy escapades.

It’s easy to whip up, just some ice cream, milk, a little cotton candy flavoring and some blue food dye. The result is sweet, creamy, reminiscent of being at a carnival or fair. It screams summertime and parties and celebrating 

*The cotton candy flavoring was available in my local baking supply store but you can also order it online. It has no color to it, so I added some blue food dye just to give it a nice, festive appearance.

Cotton Candy Milkshakes

Ingredients

  • 1 cup vanilla ice cream
  • 1 - 2 cups milk (depending on how thick you like milkshakes)
  • 2 tsp. cotton candy flavoring
  • blue food dye (optional)

Instructions

  1. Combine ice cream, milk, cotton candy flavoring and food dye in a blender and blender until smooth and well mixed.
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Gingerbread White Chocolate Thumbprints

Gingerbread is a classic holiday flavor. Jazz it up a little by adding some white chocolate and throwing together these gingerbread white chocolate thumbprints. 

Gingerbread White Chocolate Thumbprints

This is the first year that Santa won’t be coming to our house. Not that presents won’t be there, but Santa is more of an “in the heart” presence than someone who drops gifts. And you’d think that since I don’t have to leave out a special plate of cookies for the big guy, I’d be less pressed to make cookies. That, however, is not the case. For some reason, the pressure is on even more than normal. I have to make. all. the. cookies. I’ve woken up at 6:30 both Saturday and Sunday to get in a little extra baking time. Don’t ask me why but I can’t stop.

Gingerbread White Chocolate Cookies

 

Gingerbread White Chocolate CookiesAnd while I’ve made some of the classic Christmas recipes, I’m also branching out and changing things up a bit as well. That means putting new spins on some of the old classics. Gingerbread is so standard for the holiday season. We all flip when the gingerbread latte comes out and love to decorate those adorable gingerbread men. I thought about those but really, I adore the idea of the thumbprint cookie. And the idea of something sweet paired with the spiciness of the ginger. Enter, white chocolate. It gives these cookies just a kick of sweet. I think they will really be the star of my office cookie platter. What about you? What’s your star cookie? I think you’d have a hard time keeping these around long enough to give out to family and friends!

Recipe from What Megan’s Making.

5.0 from 2 reviews

Gingerbread White Chocolate Thumbprints
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 3 cups flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ½ cup molasses
  • 1 egg
  • ¼ cup granulated sugar
  • 1 tsp. vanilla extract
  • 8 ounces white chocolate chips

Instructions
  1. In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
  2. Cream butter, brown sugar and sugar in the bowl of a mixer until fluffy. Add in egg and vanilla and mix until combined.
  3. Slowly add in the flour mixture and mix on low until well combined. Turn the dough onto a piece of plastic wrap, wrap into a disc and chill for 4 hours or overnight.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. Use a cookie scoop and scoop out the dough, rolling it into a ball and placing it on the parchment. Using your thumb, a spoon or a wine cork, press a circle into the cookie dough.
  6. Bake 8 to 10 minutes until cookies are set and browned on the edges. Remove from the oven and cool on a baking rack.
  7. Once completely cool, melt the chocolate in a bowl in 30 second increments until fully melted. Use a spoon and spoon white chocolate into the well of each cookie. Use a knife to smooth it out. Allow to harden.

 

Loaded Festive Chocolate Chip Walnut Cookies

Chocolate chip cookies are obviously a holiday classic. But this version, loaded festive chocolate chip walnut cookies, are overloaded with festive and colorful chocolate chips. If we’ve got to eat cookies, they might as well be pretty!

Loaded Festive Chocolate Chip Walnut Cookies

The holiday season means chocolate chip cookies are absolutely imperative. I know Christmas is really overloaded with cookies everywhere. But chocolate chip cookies are the most classic, the most desired, the first to disappear from every plate. You can’t go a holiday season without whipping some up. It’s just fact.

But even the most traditional of cookies and treats can use just a little tweaking now and again. For years, we used the recipe straight from the package of Nestle Tollhouse. It never failed, was always good and was easy enough to accomplish. But lately, we’ve been playing around with some cookie recipes in our house. A well-intentioned science fair project spurned this quest to find the ultimate in chocolate chip cookie ingredients. Batches were tested with cornstarch, baking powder, baking soda and any mixture of the three. It was a hard experiment but someone had to do it.

Loaded Festive Chocolate Chip Walnut Cookies

 What we’ve found is one leavener alone doesn’t do the trick. The baking soda yielded some crispy cookies, perfect for those who love the crunch. But it didn’t stand the test of time. The cookies were hard two days later. Cornstarch alone left our cookies fluffy but a bit dry. Baking powder worked out better than the rest, giving us cookies that were soft and long-lasting. But once we started playing around with the cornstarch/baking powder combo, we were wowed. These cookies were our favorites, by far. Soft and fluffy, a little chewy, perfectly tasty three days later. This is the recipe we’re using now and it doesn’t fail.

Of course, it’s Christmas so we had to go a little nuts with these. We tossed in some chopped walnuts for a great textural difference. And instead of standard chocolate chips, we used festively colored ones in red, green and swirls. But that’s not where the craziness ends. We made sure these cookies were packed to the absolute brim with chocolate chips. It is not the season for moderation, after all. And so we went with two cups of chocolate chips, plus additional swirled chips to stud the tops. Every cookie is filled with a ton of chips, allowing for maximum chocolate. What more could you really ask for at Christmas (well, except a Matthew Mcconaughey Dazed and Confused t-shirt)?

Recipe Adapted from Sally’s Baking Addiction 

5.0 from 2 reviews

Loaded Festive Chocolate Chip Walnut Cookies
Prep time: 
Cook time: 
Total time: 

Serves: 2 dozen
 

Ingredients
  • 2¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1½ tsp. cornstarch
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 cup chopped walnuts
  • 2 cups chocolate chips

Instructions
  1. Preheat the oven to 375 degrees and line baking sheets with parchment paper.
  2. In the bowl of a mixer, combine butter, brown sugar and granulated sugar. Mix until fluffy.
  3. Add in egg and mix to combine. Add in egg yolk and vanilla and mix until combined.
  4. Add in the flour, baking soda, cornstarch and salt and mix slowly until just combined.
  5. Fold in walnuts and chocolate chips.
  6. Set the mixture in the fridge to chill for 30 minutes.
  7. Using a cookie scoop, scoop out the dough and place it on the parchment paper, 1 inch apart. Place additional chocolate chips on top of the dough, pressing down lightly.
  8. Bake 12 minutes until lightly golden. Cool completely.

 

Chocolate Malt Cookie Bars

I really, really love cookies. I think it may be part of the reason I love Christmas so much. There is never a shortage of cookies around the holidays. I’m a fan of them all. Big stacks of cookies with tall glasses of ice cold milk. My holiday eating habits rival Santa’s.

Bar cookies are one of my favorites. I made these chocolate malt bar cookies when I was on a serious malted chocolate kick. I pretty much poured chocolate malt powder onto everything. Milk, cookies, cakes. I loved the result. They were crispy and chocolate with a great malted flavor. Perfect for the upcoming holiday season!

Recipe slightly adapted from Buns in My Oven

5.0 from 1 reviews

Chocolate Malt Bar Cookies
Recipe type: cookies, dessert, treats, holidays
Prep time: 
Cook time: 
Total time: 

Serves: 6 to 8
 

Ingredients
  • 1 cup butter
  • 1¼ cups packed brown sugar
  • ½ cup malted milk powder
  • 2 tablespoons chocolate syrup
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup chopped walnuts

Instructions
  1. In a stand mixer, beat together the butter, malted milk powder, brown sugar, chocolate syrup and vanilla.
  2. Beat in the egg until well combined.
  3. In a separate bowl, combine flour, baking soda and salt. Gradually add the flour mixture to the butter mixture and mix well to combine.
  4. Stir in the chocolate chips and walnuts.
  5. Line a 7×11 baking dish with parchment paper. Press the cookie dough into the dish.
  6. Bake at 375 degrees for 28-30 minutes.