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S’mores Coffee Milkshake

S’mores Coffee Milkshake

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Milkshake

  • 1/2 cup brewed coffee, chilled or cooled to room temp
  • 1/2 cup marshmallow cream
  • 4 cup vanilla ice cream
  • 2 Tbsp chocolate syrup

Garnish

  • 1 Tbsp marshmallow cream
  • 2 Tbsp crushed graham cracker
  • 1/4 cup whipped cream
  • 2 chocolate covered espresso beans

Method

Preparing the Milkshake

1
  1. To the rim of two glasses, spread the 1 Tbsp of marshmallow cream on the lip of the rim. Drizzle the chocolate syrup onto the inside of the glass, in an up and down motions. To the rim of two glasses, spread the 1 Tbsp of marshmallow cream on the lip of the rim. Dip into crushed graham cracker and set aside.
  2. In a blender, combine coffee, marshmallow cream and ice cream. Process until smooth and creamy. Pour into two glasses.
  3. Top milkshake with whipped cream, add an espresso bean and enjoy immediately!
https://www.shugarysweets.com/smores-coffee-milkshake/print/#comments
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Taco Pinwheels

eBrulee-Mushroom-Stroganoff

Taco Pinwheels

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

  • 1 Package Puff Pastry Sheets (there should be two)
  • 1 pound Ground Beef
  • 2 Tablespoons Homemade Taco Seasoning
  • 1/4 Cup Water
  • 1 Large Tomato, chopped
  • 2 Cups Mexican or Cheddar Cheese, shredded
  • 1 Handful Chopped Cilantro for garnish
  • Guacamole, Sour Cream, ranch, salsa for serving

Method

Preparing the Taco Pinwheels

1
  1. Preheat the oven to 375.
  2. Allow the puff pastry to defrost on the counter with a towel over it.
  3. In a pan over medium high heat, add the ground beef and cook until almost completely browned. Drain any fat and add the taco seasoning and water, stirring to combine. Bring the mixture to a simmer over medium heat and allow to cook for another 2-3 minutes or until thickened slightly. Remove from heat.
  4. Sprinkle a little flour on the counter and roll the puff pastry in a rectangle. Repeat with the second sheet.
  5. Spread the meat mixture over the top and sprinkle with tomatoes, then cheese. Starting with the small end, tightly roll into a log and seal the seam.
  6. Using a serrated knife, slice into pinwheels and arrange on a lined baking sheet.
  7. Bake at 375 for 10 minutes.
  8. Remove and cool for a minute before arranging on a platter with guacamole, salsa, etc for dipping or garnish them as you’d like before serving.
https://ohsweetbasil.com/taco-pinwheels-recipe/
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Tiramisu Crunch Cake

Tiramisu Crunch Cake

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Vanilla Sponge

  • 160g salted butter, softened
  • 560g caster sugar
  • 480g cake flour
  • 30ml (2 tbsp) baking powder
  • 1/2 tsp fine salt
  • 480ml full cream milk, at room temperature
  • 1 tsp vanilla extract
  • 4 large eggs, at room temperature

Coffee Syrup

  • 120ml hot espresso
  • 80g caster sugar
  • 30ml grappa or your favourite liqueur (optional)

Mascarpone Frosting

  • 140g salted butter, room temperature
  • 1kg icing sugar, sifted
  • 230g Lancewood Medium-Fat Cream cheese
  • 230g Lancewood Mascarpone
  • 1 tsp vanilla extract

Cocoa Crumble

  • 80g soft brown sugar
  • 60g salted butter, at room temperature
  • 160g cake flour
  • 40g cocoa powder
  • 30ml whole coffee beans

Method

Preparing the Sponge Cake

1
  1. To make the sponge, preheat the oven to 190 degrees Celsius (170 if you’re using a fan-forced oven). Grease and line 4 x 20cm cake tins with baking paper. If like me, you don’t have 4 (who does), you’ll have to reline and bake the cakes in batches (which is perfectly okay).
  2. Using an electric handheld or stand mixer (with the paddle attachment), place the butter, sugar, flour and baking powder in the bowl and mix on low speed until it resembles a sandy breadcrumb texture.
  3. Whisk together the milk, vanilla and eggs then, with the speed still on low, gradually pour the liquid into the dry ingredients. Beat the batter until smooth and light – about 2 minutes.
  4. Divide the cake batter in between your lined tins (if you’re OCD like me you can weight it so they’re all even – I used 400g in each of my tins).
  5. Bake in the preheated oven for 20-25 minutes or until golden, springy to the touch and a wooden skewer comes out clean. Allow the layers to cool completely before levelling them off by cutting off the tops with a bread knife. Allow to completely cool before use.

Preparing the Cocoa Crumble and Espresso Syrup

2
  1. For the cocoa crumble; combine all the ingredients in a medium bowl and spread out evenly on a lined baking tray. Bake in a 180 degrees Celsius (160 if you’re using a fan-forced) oven for 15-20 minutes. Allow to cool.
  2. To make the espresso syrup; brew the espresso and stir in the sugar until completely dissolved.

Preparing the Mascarpone Frosting

3
  1. For the mascarpone frosting; Using an electric handheld or stand mixer (with the paddle attachment) cream the butter and icing sugar together until light and fluffy – about 9 minutes.
  2. Then add the cream cheese and vanilla extract and beat until smooth.
  3. Fold in the mascarpone, don’t overmix.
  4. Place the frosting into a piping bag with a plain nozzle.

Original recipe – here.

Assembly

4
  1. To assemble the Tiramisu Crunch Cake: make a collar that’s 22cm long and 15cm wide out of acetate or double folded baking paper and insert it into the same springform cake tin you used to bake the cakes.
  2. Place the first layer of cake in the bottom of the cake tin.
  3. Brush generously with espresso syrup (don’t be afraid to really soak it as this is what will make it taste like tiramisu!), pipe a layer of frosting to cover the base and sprinkle with the cocoa crumble.
  4. Repeat this process until all the cake layers have been used. Make sure that each layer is pressed down properly.
  5. Finish the cake with a layer of frosting and the cocoa crumble.
  6. Place in the freezer for a minimum of 6 hours or until the frosting is firm.
  7. To unmold, remove the Tiramisu Crunch Cake from the cake tin, peel of the acetate and allow it to come back to room temperature before serving with a dark chocolate sauce.
http://thekatetin.com/tiramisu-crunch-cake-lancewood-cake-off/
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Keto Garlic and Rosemary Foccacia

Keto Garlic and Rosemary Foccacia

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Dough

  • 1½ cups shredded mozzarella cheese
  • 2 tablespoons cream cheese
  • 1 teaspoon white wine vinegar
  • 1 egg
  • ¾ cup almond flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

Garlic and Rosemary Butter

  • 2 oz. butter at room temperature
  • 3 garlic cloves, finely chopped
  • ½ teaspoon sea salt
  • ½ teaspoon fresh rosemary, chopped

Method

Preparing the Foccacia

1
  1. Preheat the oven to 400°F (200°C).
  2. Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
  3. Add the other ingredients and stir thoroughly.
  4. Flatten the dough into a round crust, about 8 inches (20 cm) in diameter, on parchment paper.
  5. Make holes in the dough with a fork and bake in the oven for about 12 minutes or until the bread has turned a golden color. Remove from the oven and let cool a little.

Preparing the Garlic and Rosemary Butter

2
  1. Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place in a round baking dish.
  2. Bake for another 10 minutes. Divide into 8–10 pieces and serve lukewarm.
https://www.dietdoctor.com/recipes/keto-garlic-rosemary-foccacia
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Banana, Coconut and Honey Cream Tarts

Banana, Coconut and Honey Cream Tarts

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Pie Dough

  • 1 pound pie dough, rolled 1/8” inch thick

Filling

  • ¼ cup sugar
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 2 egg yolks, beaten
  • 1 tablespoon unsalted butter
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream

Topping

  • 4 baby bananas, halved lengthwise
  • 2 tablespoons plus 2 teaspoons turbinado sugar
  • toasted coconut flakes
  • honey for drizzling

Method

Preparing the Pie Dough

1
  1. Preheat oven to 400˚F.
  2.  Line 8 mini tart pans with pie dough and score the bottom of each with a fork.
  3. Place tart pans onto a sheet pan and bake for 12 to 15 minutes or until tart shells are golden brown.
  4. Remove from oven and cool for about 20 minutes before removing from molds and continuing to cool on cooling racks.

Preparing the Filling

2
  1. Pour sugar, honey, cornstarch, salt, and milk into a saucepan and whisk together.
  2. Place saucepan over medium-low heat and cook mixture, stirring frequently, until mixture simmers. Whisk 1 cup of the scalding milk mixture into the egg yolks, then pour the mixture back into the saucepan.
  3. Continue to cook the mixture over medium-low heat, constantly stirring, until the pudding is thick enough to coat the back of a wooden spoon.
  4. Remove from heat, place over an ice bath and stir in butter and vanilla.
  5.  Once pudding has cooled down, whip the heavy cream until medium peaks form and fold into the pudding.

Preparing the Topping

3
  1.  Press 1 teaspoon of turbinado sugar evenly over the cut-side of each baby banana half. Using a brulee torch, gently brulee the sugar atop each banana half until fully caramelized and a hard shell forms.

Assembly

4
  1. To assemble: Fill each tart shell with honey-cream and top each with a bruleed baby banana half. Finish each tart with a sprinkle of toasted coconut flakes and a drizzle of honey. Serve.

Original recipe – here.

http://www.spoonforkbacon.com/2017/06/banana-coconut-and-honey-cream-tarts/
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Spinach, Coconut and Zucchini Soup

Spinach, Coconut and Zucchini Soup

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Soup

  • 1-2 tbsp coconut oil or vegetable oil
  • 1 tsp mild curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 large leek topped and tailed, finely diced
  • 1 medium potato such as Maris piper, peeled and cubed
  • 1 large courgette zucchini, cubed
  • 1 green chilli deseeded and finely diced
  • 240 ml | 1 cup hot vegetable stock I used a Kallo cube
  • 1 x 400g | 14oz can light coconut milk
  • 100-200 g | 3.5-7oz fresh spinach
  • salt and pepper to season

Topping

  • 4 slices stale ciabatta cubed
  • 1-2 tbsp olive oil
  • 1/2 tsp garlic granules
  • 1/2 tsp dried herbs I used Herbs de Provence
  • handful crisp spinach leaves to garnish

Method

Preparing the Soup

1
  1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.
  2. Heat the coconut oil in large pot. Add the spices and stir for a minute.
  3. Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
  4. Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.
  5. Add the spinach and stir. Cook for another 2-3 minutes.
  6. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
  7. Serve the soup topped with the croutons and a handful crisp spinach leaves.

Original recipe – here.

https://www.supergoldenbakes.com/2016/09/spinach-coconut-zucchini-soup.html
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Italian Chopped Salad

Italian Chopped Salad

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Salad

  • Half of a small red onion, halved through the core
  • 1 large head romaine lettuce
  • 1 medium head radicchio
  • 1 pint small sweet cherry tomatoes, halved through the stem ends
  • 1 large cucumber, peeled and seeded then cut in half and sliced
  • 1-1/2 cups canned garbanzo beans, drained and rinsed
  • 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
  • 5 peperoncini, stems cut off and discarded, thinly sliced
  • 1/2 cup kalamata olives
  • 1/2 cup Oregano Vinaigrette
  • Juice of 1/2 lemon
  • Dired oregano, for sprinkling

Vinaigrette

  • 2-1/2 tablespoons red wine vinegar
  • 1-1/2 tablespoons dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons minced kalamata olives
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1-1/2 cups good extra-virgin olive oil

Method

Preparing the Salad

1
  1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
  2. Drain the onion and pat dry with paper towels before adding them to the salad.
  3. Thinly slice the lettuce and radicchio.
  4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
  5. Toss to thoroughly combine the ingredients.
  6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
  7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
  8. Sprinkle with extra oregano and serve.

Preparing the Vinaigrette

2
  1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
  2. Set aside for 5 minutes to marinate the oregano and basil.
  3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.
http://www.theharvestkitchen.com/italian-chopped-salad/
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Easy Homemade Glazed Doughnut Holes

Easy Homemade Glazed Doughnut Holes

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Glaze

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar1 1/2 cups confectioners' sugar
  • 3 1/2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/4 cup sweetened flaked coconut
  • 1 cup optional semisweet chocolate chips to drizzle

Doughnut Holes

  • 5 cups vegetable oil, for frying
  • 1 cup milk
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, melted

Method

Preparing the Glaze

1
  1. Sift the confectioners’ sugar into a medium bowl.
  2. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth.
  3. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk.
  4. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Preparing the Doughnut Holes

2
  1. Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
  2. In a small bowl, whisk together the milk and the egg.
  3. In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
  4. Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly’s Notes.)
  5. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
  6. Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
https://www.justataste.com/easy-homemade-glazed-doughnut-holes-recipe/
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Vanilla Snap Biscuits

Vanilla Snap Biscuits

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

  • 185gms butter
  • 1 cup caster sugar
  • 1 ½ tsp vanilla extract
  • 2 ½ cups flour
  • 1 egg
  • 1 egg yolk
  • icing sugar to dust

Method

Preparing the Biscuits

1
  1. Preheat the oven to 180 c
  2. In a food processor mix the butter, sugar and vanilla until smooth
  3. Add the flour, egg and egg yolk and process until the mixture forms a soft dough
  4. Take the dough out the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes
  5. Roll the dough out on a lightly floured surface or between 2 sheets of baking paper until about ½ cm / 5mm thick
  6. Cut the dough into approximately 7cm rounds
  7. Place the dough rounds on a baking sheet that has been lined with baking paper or silicone baking sheets
  8. Bake for 10 – 12 minutes until golden brown
  9. Remove the biscuits carefully from the baking tray and allow them to cool on a wire cooling rack as they have a tendency to carry over cooking and could turn too brown once removed from the oven (I generally cool all biscuits on a cooling rack).
  10. When cooled, dust them with some icing sugar or decorate as desired.

Original recipe – here.

https://drizzleanddip.com/2010/04/15/vanilla-snap-biscuits-a-delicious-little-cookie
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S’mores Stuffed Cookies

S’mores Stuffed Cookies

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking

Ingredients

Cookies

  • 1 1/2 c. (2 1/2 sticks) butter, softened
  • 1 c. brown sugar
  • 1/2 c. granulated sugar
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 2 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 2 c. semisweet chocolate chips

S'mores

  • 8 graham crackers
  • 8 marshmallows
  • 8 chocolate squares

Method

Preparing the Cookies

1
  1. Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
  2. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.

Preparing the S'mores

2
  1. Make s’mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops of cookie dough, cover the entire s’more until no graham is visible. Repeat until all dough and s’more ingredients are used. Refrigerate on baking sheets for 10 to 15 minutes.
  2. Bake cookies until lightly golden, 12 to 14 minutes. Let cool minutes on baking sheet for 10 minutes before eating (if you can stand it).

Original recipe – here.

https://www.delish.com/cooking/recipe-ideas/a20641609/smores-stuffed-cookies-recipe/