3 Ingredient Powder Puff Surprise Cookies

3 Ingredient Powder Puff Surprise Cookies | In Honor of Design

As my children get older, I want to make the effort to spend one on one time to each of them when I can. Since Veronica is now 3 1/2, she has become very curious in the kitchen. Since I never like doing anything alone (big family problems), I welcome the little assistant. At the right time of course. ie: Not at dinner time. More like when Max is napping, big brother is at school, and there is a little time for mistakes. We put on the record player, tie little aprons and get baking. 

3 Ingredient Powder Puff Surprise Cookies3 Ingredient Powder Puff Surprise Cookies

Baking with kids gives them a little challenge of responsibility and independence, which my little miss loves. These cookies are easy for kids to bake, and also a good option for them to eat at holiday gatherings! I adapted this recipe from Averie Cooks slightly because I always have a hankering for caramel, and made the batch for larger yield.

3 Ingredient Powder Puff Surprise Cookies3 Ingredient Powder Puff Surprise CookiesBaking with Kids

Powder Puff Surprise Cookies
2 Pie Dough Sheets (They usually come in 9 inch size and two in a pack!)
1 c. Powdered Sugar
Bite Size chocolate (The possibilities are endless!)

We used milky ways which was spectacular, and now I am anxious to try reeses!

Directions (Veronica did many of these steps!):
1) Pre-heat oven to 350
2) Unroll pie dough (at room temperature) on a cutting board. Use pizza cutter to cut into 16 pieces. Pardon my totally uneven squares.
3) Roll one to two sections into a 1 inch ball form and set aside. If you do both crusts you should have about 2o pieces!
4) Thumbprint the centers, and add a chocolate piece in the middle.
5) Enclose the chocolate in the center by pulling dough over the top and rolling back into a ball shape.
6) Bake for approx. 15 min. and let cool.
7) Roll in powdered sugar.
We hope you enjoy these!  Let us know if you have any questions;)

P.S. Beware of sneaky toddlers… (He woke up from his nap.)


Best Ever Creamy White Chicken Chili Recipe

Creamy White Chicken Chili | In Honor of Design Creamy White Chicken Chili Recipe

This is a long standing traditional favorite in my family during halloween week! Since it was my mother’s recipe, I have to vote that it is the best ever creamy white chicken chili recipe;) Such a good comfort food option that you can make in your crockpot or over stove top. 

1 lb. shredded cooked chicken (I sometimes use a rotisserie chicken for shortcuts)
6 c. chicken broth (homemade chicken broth is really nutrient rich!)
1/2 Onion chopped
1 Can Green Chiles
2 Garlic minced cloves
2 Cans Cannellini Beans
1/2 c. Heavy Whipping Cream
1/2 c. Sour Cream
1 c. Shredded Monterrey Jack Cheese
Salt & Pepper
1/4 t. Cayenne Pepper
1/2 t. Cumin
1/4 t. Oregano

In a large sauce pot, simmer the chopped onion and shredded chicken until onions are clear.
Add minced garlic cloves and green chiles and saute a few more minutes. Salt and pepper.
Pour in chicken broth and canellini beans and seasonings. Bring to a low boil to let the flavors simmer as long as you prefer.
Stir in heavy cream, sour cream, and shredded cheese until melted.
Serve with a dash of oregano and pinch of shredded cheese on top.
Pass out from a food coma afterwards;)

I hope you enjoy this! Let me know if you have any questions in the comment section and I will be sure to reply!

P.S. For dessert how about Pumpkin Chocolate Chip Cookies or Brown Bag Apple Pie? Might as well..;)

Somoa Shakes

My talented friend Meghan is taking over again today sharing a recipe I whole heartedly approve of;) She comes up with the best things!

Somoa Shakes| Stir & ScribbleChocolate Caramel Coconut ShakesToasted Coconut } IHOD homemade caramel sauce

This Chocolate Coconut Caramel Shake is several months of obsession in the making. I first caught the idea of a Samoa flavored shake over coffee with girlfriends one night and I could not stop thinking about it. I had to have one. So I went the usual shake making route of buying chocolate ice cream and caramel sauce and throwing them in a blender with some toasted coconut. Good gracious, it was delicious. The biggest problem was I wanted one everyday.

So I devised a plan to make a ‘healthier’ version of the original shake without ice cream. Yes, a shake without ice cream! It turns out coconut milk and ice come together in the blender and become a ridiculously smooth and creamy shake. I went a little over the top and made my own Coconut Caramel and Chocolate Syrup but I promise that this shake is just as delicious with good-old store bought caramel and chocolate sauce too.

Bonus – if you make the sauces yourself this shake is also dairy free and vegan!

Chocolate Coconut Caramel Shake
Makes 2 servings

1 cup ice
1 (16 ounce can) coconut milk, full or low-fat
½ cup Coconut Caramel
½ cup Chocolate Syrup
¼ Toasted Coconut Flakes, plus more for garnishing

Combine the ice, coconut milk, Coconut Caramel, Chocolate Syrup, and coconut flake in a blender and puree until smooth. Serve immediately.

Coconut Caramel
Makes 2 cups caramel sauce
2 cups granulated sugar
1 cup water
1 tablespoon corn syrup
1 cup full fat coconut milk, at room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt

Combine the sugar, water, and, corn syrup in a heavy-bottomed 2-quart saucepan. Attach a candy thermometer and cook over medium heat, without stirring, until the mixture turns golden amber and reaches 320 degrees F.

Immediately remove from the heat and add the coconut milk, vanilla extract and salt and stir carefully. Return to medium heat and cook until the mixture reaches 230 degrees F. Pour the caramel into a heat-proof bowl and cool for 20 minutes before using.

Chocolate Syrup
Makes 2 cups

1 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon kosher salt

1 cup cold water
1 tablespoon vanilla extract

Whisk together the cocoa powder, sugar, and salt until lump free in a medium saucepan. Add the water and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 4 to 5 minutes. The mixture will still be thin, but will thicken as it cools. Remove from heat and stir in the vanilla extract. Cool at least 30 minutes before using. Store in an airtight container in the refrigerator.

Toasted Coconut Flakes
Makes 12 ounces toasted coconut

1 12-ounce bag unsweetened coconut flakes

Heat the oven to 350 degrees F. Spread the coconut into an even layer on a baking sheet and bake for 5 minutes. Stir the coconut and bake an additional 2 to 3 minutes or until golden. Remove from the oven and cool completely on the baking sheet. Store in an airtight container.

Meghan Splawn is a professional recipe developer, wife, and mama. Meghan’s blog, Stir and Scribble, is full of clever cooking and useful kitchen tips. She’s a fan of candy, classic cocktails, and fuss-free family dinners.

Find more of Meghan here: twitter | pinterest |instagram.