As I sit here at the table with my breakfast steaming, I write....
It's very cold outside this morning, and even my feet can tell inside my fluffiest socks. I have the fireplace going strong and have been sipping coffee since just before the sun started to come up. This morning didn't feel like my normal cereal or oatmeal morning...I wanted something more hearty....something savory, hot and filling! I usually don't cook much for just myself at breakfast, but this morning I was craving real food! So here I am at the table with my hot coffee, fried turkey bacon, scrambled eggs and light-buttered whole wheat toast. Ahhhh!! This is just what I wanted!
It's the perfect way to start one of my favorite months of the year....
There have been just a few times, in my kitchen experience, where I feel like I've created something heavenly out of a mistake.
This is definitely one of those times!
This little dessert is simple and yet so delicious, and it started out as an experimental cookie disaster!
Two nights ago Mr. Cozy asked me to make some yummy cookies of some sort for him to take to work, since it would be his last day on that service. I like when he asked me to do this, because it's a great excuse to bake a big batch of cookies....or to play around with new recipes! So, I've been seeing these hot cocoa cookies in Blogland, and I thought I'd try out a batch for myself. I mean, what's not to love about hot cocoa, chocolate chips and --my big mistake--marshmallows, all in a cookie this time of year?!?
Well, apparently my flub was when I decided to throw in a bunch of mini marshmallows in the batter! None of the cookies turned out...well, maybe 4 turned out decent to look at. I had to literally scrape the cookies to get the almost burned marshmallow blobs up from the pan! Resulting in perfectly delicious cookie that literally looked like an awkwardly squished blob.
Not something I would want my husband to wave around the hospital while proclaiming I have a cooking blog!!!
Yesterday I was inspired by a recipe that I saw Paula Deen create a while back on her show. She is the "Dessert Queen" in my humble opinion!! I love her sweet tooth ideas! She made a very simple Milk & Cookies Trifle. It consists of only 3 ingredients: store bought chocolate chip cookies, milk, homemade whipped cream. All you do is get out your trifle dish, take your cookies and dunk them in milk, and layer all of that with the whipped cream! That has always looked divine as an easy dessert, as simple as it is!
I bumped that dessert up a notch.
Gooey hot cocoa cookies broken into pieces, dipped in milk and layered with Biscoff whipped cream (that took 5 seconds to make), finishing with vanilla bean whipped cream (easy! don't worry) and a dusting of cocoa powder! I wanted to make just enough for us two, and couldn't think of the right bowl to put it is, so I thought that these little pint jars would work perfectly. How adorable is this? I'm new to making dessert in a jar, but I think the idea is just precious when serving individually!
Mr. Cozy was so surprised at how I turned those delicious, but ugly, cookies into this new dessert! Him being a Biscoff-lover, I knew he would go gah-gah over the Biscoff whipped cream. He did!
With a cold glass of milk, try this little dessert with any cookie at all. Store bought or homemade! You could even use Ready-whip if you have that on hand. I encourage you to come up with your own unique flavors that suit your families tastes. Just first remember to dip the cookie in the milk and layer with the cream and there you have it, Folks. Everyone will LOVE these little babies!!! :)
Cookie Trifles with Biscoff Whipped Cream
Due to the fact I ruined this cookie recipe, I'm not going to share the hot cocoa cookie recipe in this particular post. Not until I get it right, haha.
Cookies, broken in pieces
3/4 c. Milk
Homemade Whipped Cream
Biscoff (cookie spread)
Homemade Whipped Cream:
1 c. Heavy whipping cream
1 Tbsp. sugar
1 tsp.vanilla bean paste or extract
These measurements are approximate. Use as much whipping cream as you need, but it will double in size when whipped. You can also add more sugar if you like it really sweet.
Get out a clean glass bowl and pour in the heavy whipping cream. Add vanilla and sugar. Using an electric mixer, whip on medium-high until the cream becomes fluffy and stiff on your beaters. This takes a couple of minutes, depending on how much cream you're whipping. Try not to mix for too long, because it will turn into dense butter. When you think it's finished, turn off the mixer and taste a little bit to see if you like the consistency.
Set aside about 1/4 of this in a smaller bowl.
To the other 3/4 remaining in the bowl, add about 1 Tbsp. of Biscoff (cookie spread). Gently, fold the Biscoff into the whipped cream.
Now both of your whipped creams are ready to assemble.
Get your jars, cookie crumbles, put milk in a small bowl, and set out your whipped creams.
Assemble the jars by putting some of the cookie pieces in the milk for a few seconds, remove with a slotted spoon and put directly into the bottom of the jar.
Layer a dollop of Biscoff whipped cream.
Repeat a couple of times until you have about 1/2 inch remaining. Divide the regular whipped cream on the top of the jars covering the trifle. Dust plain cocoa powder over the top and add a cookie piece or chocolate chips for garnish! Chill until ready to devour!
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