Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Chocolate
By Joycey Miller
Darling little Joyce “claimed” that she can’t cook or bake but said she’d like to come to the cookie exchange anyways. She went pinning and found this recipe for Chocolate Marshmallow Brownie Cookies. Being skeptical of my impending illness based on her claim, I tasted them with caution. What a stinkin’ little fibber! Joyce CAN bake, and these cookies were delicious!
Joyce did show up a little late and had to add her frosting after she got here, but it was well worth the wait and how fun it was to watch Joyce master that icing bag. Now what is she going to do with that electric mixer she went out and bought just to make these cookies?
These cookies were chocolaty and gooey like a s’more and were very yummy. I’m on to you now Joyce. Maybe next time I need to plan a steak dinner exchange and see what you “can’t cook”.
- 1 milk chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 stick (1/2 cup) margarine, softened
- 1/4 cup milk
- 1 – 2 teaspoon vanilla (depending on your taste)
- 3 teaspoons cocoa
- 2 – 3 cups powdered sugar
- Mix all cookie ingredients together. Roll into 1 – 1 1/2 inch balls. Place on cookie sheet and bake at 350° F for 5 – 6 minutes.
- Pull the cookie sheet out of the oven and place 6 – 7 mini marshmallows on top of each cookie. Put the cookie sheet back into the oven for 2 – 2 1/2 minutes (no longer!) The marshmallows will slightly puff up.
- Let the cookies cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool. Once they are completely cooled, put the frosting on top.
- Combine all frosting ingredients with a hand mixer then frost cookies.
By Kelly Charron
Ok, so who on earth does not love the chocolate and peanut butter combination? Not me! This cookie is probably on Paul’s top 5 list of favorite cookies that I bake so of course I needed to make these for the cookie exchange.
These little gems usually get oohs and aahs after bitten into once the hidden treasure of creamy peanut butter is discovered. They are nice and crispy on the edges but soft and chewy in the center.
Be careful, they are addicting!
Makes: 30 Cookies
- 3/4 cup peanut butter
- 3/4 cup powdered sugar
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1 egg
- Mix together filling ingredients. Roll into 30 1 inch equal sized balls and place on wax paper until ready to use.
- (Hint) Cut dough into thirds to get equal amounts to make balls.
- Preheat oven to 375º. In a small bowl, combine flour, cocoa and baking soda and set a side.
- In another large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well.
- Add flour mixture and stir until blended.
- Divide dough into thirds the same way you did for the filling. Divide again into 30 pieces.
- Flour hands lightly. Take one dough piece and roll then flatten. Place a peanut butter filling ball inside, and wrap dough completely around it. Roll to make very round.
- Place 2 inches apart on ungreased cookie sheet and flatten with a glass dipped in sugar. You can sprinkle on more sugar if desired.
- Bake 7 – 9 minutes.