We’ve been busy this week. Anyone else?! We went on a family trip to Washington, D.C. this weekend and were trying to get everything done before the next possible snow storm…. crazy! One of my favorite forms of stress relief is baking-there is something about a few simple ingredients coming together to accomplish a yummy goal. Friday, I was in need of some stress relief and made some fudgey, chocolate cookies and thought I’d put them over the top with a creamy, marshmallow-y filling! Very rich, very satisfying, and worth every bite!
I started with the cookie recipe:
Then I made the frosting:
I absolutely love the texture of this frosting! It’s gooey and sweet and the coffee makes it over-the-top!
Once your cookies are baked and cooled, dollop your cookie with some frosting. I may or may not have gone overboard with the frosting! Presentation isn’t everything! A little chin drippage isn’t all bad.
We spent the entire day in D.C. yesterday and loved every minute! Glitter Girl loved seeing what we have been learning at home put into action! We museum hopped, which was great for Monkey Man! Spent some time at the National Mall running and playing! We live close enough to the city to make it a one-day trip- of course we could have stayed a day at each museum- they are so wonderful!
We decided to stop for dinner at, wait for it….. Bobby’s Burger Palace!!! Glitter Girl and I are huge Bobby Flay fans! I have been so excited about going there and so glad we actually made it! Robin Merriman from Trinity Designs Studios recommended the sweet potato fries and the dark chocolate shake and they didn’t disappoint! I loved reading the menu–so inspiring! It was just what I needed!
We visited the National Botanic Gardens…. so beautiful and peaceful!
There are no words for how I felt when I walked into the Botanic Gardens for the first time. It was magical! With the amount of dark and dreary days we have had at my house and lots of white white white, it was breathtaking to see, smell, and hear the sounds of life again! In the main hall, they change the theme every season. When we were there the theme was classical music and they had a fountain performing to the timing of the music.
I can’t wait to go back during the summer when they have the children’s garden open! It was a much needed family trip and we are so blessed to live so close to such a beautiful city!
- 8 oz semi-sweet chocolate chips
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 1-1/2 cups powdered sugar
- 1 jar (7-1/2 oz) marshmallow fluff
- pinch salt
- 1 teaspoon coffee (I used my morning coffee which had some creamer in it!)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
- Put the semi-sweet chocolate and butter in a medium microwave-safe bowl; heat at 30 second intervals until melted- about 2 minutes.
- Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
- Whisk the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
- Use a medium cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 24 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 12 minutes. Cool completely on wire racks.
- Combine all ingredients together. Dollop frosting onto the back side of the cookie, place another cookie on top to make a sandwich!