I’ve been following Jane Brocket since the early days of her Yarnstorm blog. Then she started publishing wonderful books like The Gentle Art of Domesticity, The Gentle Art of Knitting and The Gentle Art of Stitching. One of my favorite things in Domesticity were the classic English cake recipes so I was thrilled that she published a whole book of Vintage Cakes.
The cakes are all very English and vintage-y and I want to bake up all them. I love the names like Fat Rascals, Rock Buns and Lamingtons.
I haven’t had a chance to bake any of these yet but I have perused the photos and put paper flags on just about every recipe in the book. Maybe I’ll plan some cakes for Easter? The Celebration Cake looks like a perfect Easter treat.
Saturday was out neighborhood block party. The theme this year was Octoberfest but the event would be complete with bonfire, bounce house for the kiddos, and a keg from Boulevard. I decided originally that I’d take a carrot cake or at least carrot cake cupcakes but then I saw this picture of s’more cups and I decided I would absolutely have to make them.
I used the Texas Cottage version of the Pampered Chef recipe almost verbatim though I did just use a potato masher to crush up the graphem crackers and not a plastic bag/rolling pin. Its essentially all the ingredients for s’mores but in mini two-bite muffin sizes and no one needs to stand around an open flame with a marshmallow on a stick to make these happen.
Oh, and in order to get the chocolate to cool a bit faster, I stuck the finished cups in the fridge to speed up the process.
They seemed to be a big hit. Everyone complimented me on them and there wasn’t a single one left at the end of the night. In fact, we eventually had to resort to marshmallows on sticks as there just was not enough s’more cups to go around.
I absolutely love this cookie recipe. Its all the things I love in cookies, all mushed together. I modified the recipe a little over the years but I give a shout-out to Lisa Otzenberger for the original inspiration.
Kitchen Sink Cookies:
Preheat oven to 350º
Makes 5-6 dozen regular-sized cookies
- 1 c. butter (2 sticks, room temp.)
- 1 c. brown sugar
- 1 c. granulated sugar
- 1 tsp. vanilla extract
- 2 eggs (room temp.)
- 3/4 c. shredded coconut (sweetened is fine)
- 1 c. chips (chocolate, peanut butter, butterscotch, baking m+m’s are all fine — even better if mixed!)
- 1/2 c. walnuts (optional)
- 1-1/2 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3-1/2 c. oatmeal (old fashioned)
- In large mixing bowl, cream butter and sugar. Add vanilla and then add eggs one at a time. Mix well.
- In separate bowl, mix flour, soda and salt together. Slowly add to creamed mixture.
- Fold in chips, (optional nuts), coconut and oatmeal.
- Drop on ungreased cookie sheet and bake for 10-12 minutes.
I buy bags of various baking chips and baking m+m’s and mix them all up in a big airtight container. Then whenever I bake cookies (or make pancakes) I can just scoop out a cup of chips and get a whole variety of flavors and colors! Go forth… bake happy!