Devil Dogs

For the cakes:

• 2 1/4 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla

For the filling:

• 1 cup (2 sticks) unsalted butter, softened 
• 3 cups confectioners' sugar
• 1 cup marshmallow fluff  (marshmallow crème)
• 1 teaspoon vanilla extract 

Step 1:

Preheat the oven to 375 F. Line three baking sheets with parchment paper or silicone mats.

Step 2:

In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Set to the side for the moment.

Step 3:

In a bowl, cream the butter and sugar until fluffy, about 2 minutes on high speed.

Step 4:

Pause mixing, and add the egg. Mix briefly on low speed, until combined.

Step 5:

Pause mixing, and add the milk and vanilla. Mix on low speed until everything is combined. The mixture can look a little curdled — this is OK.

Step 6:

Add the dry mixture to the wet in two to three additions, pausing the mixer and scraping down the sides of the bowl with each addition. Mix until the batter comes together into a smooth, lump-free mixture but don't mix longer than needed. 

Step 7:

Using a spoon, spread the batter into fingers on the prepared sheets, about 4 inches long by 1 inch wide. Leave space around each mound of batter to allow for some spreading. I found that 8 portions of batter fit comfortably per sheet, making for a total of 24. 

Step 8:

Bake for 5-8 minutes, or until matte on top. If you lightly touch one of the cakes, it should spring back.

Step 9:

Remove, and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Once cool, match them up so that you create pairs of the most similarly sized cakes.

Step 10:

When the cakes are cooled, make the filling. In a stand mixer fitted with the paddle attachment, cream the butter until nice and smooth. Add the confectioners' sugar, one cup at a time, mixing on low to prevent a snowstorm. Once you've added all of the confectioners' sugar, add the marshmallow fluff and vanilla. Mix on high speed until fluffy and spreadable. If you prefer it firmer, add some more confectioners' sugar. If it is too thick, add milk, one teaspoon at a time, until it reaches your desired consistency.

Step 11:

Once the frosting is made, turn one of each paired cake upside down. Spoon a healthy dollop of frosting on top, and then gently place the second cake on top. Your devil dogs are ready to be consumed. 

****These are very similar to whoopie pies but with a much sweeter filling.  I think the name Devil Dogs comes from an actual snack sold in stores called Devil Dogs but I'm not sure. 

We loved these.  The less sweet, devil foods cake type cookie pairs well with the sweet crème filling giving this treat a perfect balance. 

I found this recipe on Pinterest but it was pinned from craftsy.com

Tiramasu Bread Pudding

1 1/3 cups milk
1 1/4 cups whipping cream
2 tablespoons instant coffee crystals
6 eggs, lightly beaten
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 teaspoons vanilla
8 cups torn white bread slices (about 12 slices)
1/3 cup powdered sugar
1 recipe Cream Cheese Topper (recipe below)

Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.

Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.

Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).

In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.

Cream Cheese Topper

Yield: 1-1/2 cups

3/4 cup whipping cream
1 ounce cream cheese, softened1 tablespoon powdered sugar

In medium mixing bowl beat whipping cream, cream cheese, and powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.

***I made this for a family Christmas gathering.  I was skeptical at first but immediately became a believer in this recipe as soon as I tried it.  I doubled this recipe and cooked it in a 9x13 baking dish.  It took longer than 30 minutes for the center to be cooked thoroughly.  I'm sure 1 making of this will fit in an 8x8 baking dish.  I will most likely make more Cream Cheese Topping...it is a must for this recipe!

*The picture above is not mine.  It is from Better Homes and Gardens website where you can find the original recipe. 

White Chocolate Cinnamon Pretzels

1 bag of pretzels (waffle)
2/3 cup of oil
1/3 cup of sugar
1 1/2 tsp cinnamon
1/2 cup cinnamon sugar mixture for sprinkling
1 cup white chocolate chips

Whisk together oil, sugar, and cinnamon.  Pour over pretzels in a microwave safe bowl.
Stir until pretzels are evenly coated.
Microwave pretzels with mixture for 1 minute.  Take out and stir.  Microwave 45 more seconds.
Spread pretzels evenly on 2 cookie sheets lined with parchment or wax paper.
While still warm, sprinkle generously with cinnamon sugar.
Melt white chocolate (be careful not to burn) and drizzle over cooled pretzels. 

***This is the first Christmas I made these.  They are a fabulous mixture of sweet and salty.  It's safe to say, this will now be a Christmas tradition treat.  And maybe even year round

***I put the melted white chocolate in a sandwich bag. Clipped the edge of the bottom and drizzled.  Much easier than trying to 'pour and drizzle'.

I found this recipe from Your Cup of Cake.