Getting creative in the kitchen

Photo by Taste of Home Recipes

I've never professed to be a good cook. While I'm armed with a few (and that's pushing it) recipes that make handsome hubby drool, I tend to lean on him for kitchen creativity. 

On Sunday mornings, I love sitting at the table writing, surfing the net, or reading while he whips up an incredible breakfast. 

Yeah, I'm lucky like that. 

But from that jar of "all-about-me-hearts" beside me bed, I drew "Make cookies." I know, somewhat ironic for someone who spends three quarters of the year cursing Susie Homemaker. 

The truth is, making cookies makes me happy. I like finding new recipes, and I love (love!) the smile on hubby's face when he sees that I've baked them. I could make the WORST cookies in the world and he makes me feel like a professional baker. Lucky, I know.

Yesterday however, I did not make bad cookies. I think, perhaps, I made the best cookies ever, mostly because I wasn't allowed to use the same-old recipes. Part of picking a "heart" for each day is to help me break out of my comfort zone. I know handsome hubby loves my soft peanut butter cookies, but making them felt too "safe." 

These Chocolate Marshmallow Cookies? Now that was a risk!

The recipe isn't mine, and I admit, I didn't add the pecans (had none) and my icing didn't look quite as thick, but truly, these cookies rocked. 

Sadly, due to my "other" resolutions, I can't EAT very many of them. Not to worry though, hubby had all but polished them off last night.

The Book In My Bag Today: Living Dead in Dallas, Charlaine Harris

Chocolate Marshmallow Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/3 cup cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 to 18 large marshmallows
• 
  
• Icing
• 6 tablespoons butter, softened
• 2 tablespoons cocoa
• 1/4 cup milk
• 1-3/4 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• Pecan halves

Directions

• In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
• Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
• For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half. Yield: about 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 246 calories, 10 g fat (6 g saturated fat), 37 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.